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24. Dezember 2025 bis 1. Januar 2026: Die Deutsche Nationalbibliothek bleibt an beiden Standorten geschlossen. Bestellte Medien werden am 2. Januar 2026 bereitgestellt. // 24 December 2025 to 1 January 2026: The German National Library will be closed at both locations. Ordered media will be made available on 2 January 2026.

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	1	Interactions between lipid oxidation and anthocyanins from black carrots in ω-3 fatty acid-rich flaxseed oil-in-water emulsions Enthalten in European food research and technology 30.7.2024: 1-15
	2	Characterization of the aroma profile of food smoke at controllable pyrolysis temperatures Rigling, Marina. - Hohenheim : Universität Hohenheim, 2023
	3	Effect of frozen to fresh meat ratio in minced pork on its quality Tomasevic, Igor. - Hohenheim : Universität Hohenheim, 2023
	4	Meat hybrids – An assessment of sensorial aspects, consumer acceptance, and nutritional properties Baune, Marie-Christin. - Osnabrück : Hochschule Osnabrück, 2023
	5	Oral processing, rheology, and mechanical response: Relations in a two‐phase food model with anisotropic compounds Oppen, Dominic. - Hohenheim : Universität Hohenheim, 2023
	6	Solidification of concentrated pea protein–pectin mixtures as potential binder Moll, Pascal. - Hohenheim : Universität Hohenheim, 2023
	7	Comparison of binding properties of a laccase-treated pea protein-sugar beet pectin mixture with methylcellulose in a bacon-type meat analogue Moll, Pascal. - Hohenheim : Universität Hohenheim, 2022
	8	Effect of varying salt concentration on iridescence in precooked pork meat Rüdt, Chiara. - Hohenheim : Universität Hohenheim, 2022
	9	Emulsifying properties of lentil protein preparations obtained by dry fractionation Funke, Matthias. - Hohenheim : Universität Hohenheim, 2022
	10	High molecular weight λ-carrageenan improves the color stability of phycocyanin by associative interactions Bücker, Stephan. - Hohenheim : Universität Hohenheim, 2022