Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Heike Raddatz"'
Autor:
Norbert Rodler, Katrein Reichert, Daniela von der Haar, Heike Raddatz, Ina Schreib, Julia Sterr, Sven Sängerlaub, Marius Jesdinszki, Cornelia Stramm, Jens Voigt, Anita Gruner
Publikováno v:
Polymer Testing. 65:142-149
Polybutene-1 (PB-1) is dispersed via extrusion in polyethylene (PE) based sealing layers to achieve ‘easy peel’ properties. PB-1 forms islands there. During opening of packagings with such sealing layers, cohesive fracture occurs within the seale
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5a9197504494f4fb3f1feb2ce0fcc020
https://doi.org/10.1016/j.polymertesting.2017.11.007
https://doi.org/10.1016/j.polymertesting.2017.11.007
Autor:
Yonas S. Shaikh, Heike Raddatz, Percy Kampeis, Christiane Schumann, Christian Seibert, Marvin J. Ferner
Publikováno v:
Engineering in Life Sciences. 16:465-473
The processing of wines with enzymes is a process chain in which losses of biocatalyst are unavoidable. A promising technique for the minimization of these losses and for the reduction of processing time is the high-gradient magnetic separation in co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e095f4c79e7d0cb2aa20a1d05df3d6ae
https://doi.org/10.1002/elsc.201500115
https://doi.org/10.1002/elsc.201500115
Autor:
Marvin J. Ferner, Heike Raddatz, Roland Ulber, Percy Kampeis, Gabi Müller, Christiane Schumann
Publikováno v:
Journal of Molecular Catalysis B: Enzymatic. 123:23-28
A major fraction of terpenes in wines is conjugated to various sugars representing a significant reservoir of aromatic precursors. To promote the release of these aromatic precursors, certain enzymes, such as β-glucosidase, α-arabinosidase and α-r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bb60f28259b49b368c1be49a525fc985
https://doi.org/10.1016/j.molcatb.2015.11.005
https://doi.org/10.1016/j.molcatb.2015.11.005
Publikováno v:
Nachrichten aus der Chemie. 63:533-538
Da kosmetische Mittel direkt mit dem Menschen in Kontakt kommen, sind die Anforderungen an die gesundheitliche Unbedenklichkeit hoch. Dies gilt fur alle Kosmetika, auch fur Naturkosmetik.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8e7fd2a759e74cb6e3ab528b90ccf046
https://doi.org/10.1002/nadc.201590164
https://doi.org/10.1002/nadc.201590164
Autor:
Achim Rosch, Gerd Scholten, Heike Raddatz, Dieter Schrenk, Katharina Hausinger, Michael Lipps
Publikováno v:
Journal of Wine Research. 26:18-28
An increasing influence of climate change on grape and wine quality, identified by higher rot infections, could be observed in the last years in some northern wine-growing regions of Europe. Therefore, an innovative possibility of grape-sorting by an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3b3eac393cd57a74ad60460f670c7469
https://doi.org/10.1080/09571264.2014.993950
https://doi.org/10.1080/09571264.2014.993950
Publikováno v:
European Food Research and Technology. 229:51-61
Five single-cultivar cloudy juices made from table apples and an industrially manufactured cloudy apple juice were subjected to chemical and physical analysis, and flash profiling and preference testing by untrained panelists. The fruit juices mainly
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d4c5bf0a4c756e133a3054c76d77c2b8
https://doi.org/10.1007/s00217-009-1025-0
https://doi.org/10.1007/s00217-009-1025-0
Publikováno v:
Journal of the Science of Food and Agriculture. 88:2486-2492
BACKGROUND: The higher consumption of vegetables and fruits could be a practical approach to the management of oxidative stress. The present study sought to compare the antioxidant properties of polar and non-polar constituents of some tropical green
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::abbc9a70feabe963054353305a677f21
https://doi.org/10.1002/jsfa.3367
https://doi.org/10.1002/jsfa.3367
Publikováno v:
European Food Research and Technology. 218:579-583
The potential of Lactobacillus plantarum, Pediococcus acidilactici, Pediococcus pentocaceus, Lactobacillus cellobiosus, different mixtures of these lactic acid bacteria and backslop starter cultures to acidify and form flavour compounds in uji was in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2b4406cfb9b8afc93f0ffca741db9100
https://doi.org/10.1007/s00217-003-0870-5
https://doi.org/10.1007/s00217-003-0870-5
Publikováno v:
International journal of food sciences and nutrition. 60
Corchorus olitorius (jute) is a native plant of tropical Africa and Asia, and has since spread to Australia, South America and some parts of Europe. Its leafy vegetable is popularly used in soup preparation and folk medicine for the treatment of feve
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0350c9c06c5647c183a92ac745f4abb3
https://pubmed.ncbi.nlm.nih.gov/19391031
https://pubmed.ncbi.nlm.nih.gov/19391031
Publikováno v:
Zeitschrift für Chemie. 23:22-23
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e0eb02b770b996fddb0288704d248f67
https://doi.org/10.1002/zfch.19830230108
https://doi.org/10.1002/zfch.19830230108