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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
Klinger, Evelyn. - Hohenheim : Universität Hohenheim, 2024
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2 |
Stability of anthocyanin extracts from chokeberry, grape, hibiscus, and purple sweet potato in ω-3-fatty acid rich oil-in-water emulsions
Klinger, Evelyn. - Hohenheim : Universität Hohenheim, 2024
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3 |
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
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4 |
Characterization of the aroma profile of food smoke at controllable pyrolysis temperatures
Rigling, Marina. - Hohenheim : Universität Hohenheim, 2023
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5 |
Effect of frozen to fresh meat ratio in minced pork on its quality
Tomasevic, Igor. - Hohenheim : Universität Hohenheim, 2023
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6 |
Meat hybrids – An assessment of sensorial aspects, consumer acceptance, and nutritional properties
Baune, Marie-Christin. - Osnabrück : Hochschule Osnabrück, 2023
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7 |
Oral processing, rheology, and mechanical response: Relations in a two‐phase food model with anisotropic compounds
Oppen, Dominic. - Hohenheim : Universität Hohenheim, 2023
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8 |
Solidification of concentrated pea protein–pectin mixtures as potential binder
Moll, Pascal. - Hohenheim : Universität Hohenheim, 2023
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9 |
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
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10 |
Effect of varying salt concentration on iridescence in precooked pork meat
Rüdt, Chiara. - Hohenheim : Universität Hohenheim, 2022
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