Zobrazeno 1 - 10
of 670
pro vyhledávání: '"Kohlus, R."'
Autor:
Liang J; Institute of Food Science and Biotechnology, Department of Flavor Chemistry, University of Hohenheim, Fruwirthstraße 12, Stuttgart 70599, Germany., Heimbach J; Institute of Food Science and Biotechnology, Department of Process Engineering and Food Powders, University of Hohenheim, Garbenstraße 25, Stuttgart 70599, Germany., Zhang Y; Institute of Food Science and Biotechnology, Department of Flavor Chemistry, University of Hohenheim, Fruwirthstraße 12, Stuttgart 70599, Germany., Rigling M; Institute of Food Science and Biotechnology, Department of Flavor Chemistry, University of Hohenheim, Fruwirthstraße 12, Stuttgart 70599, Germany., Xiang C; Institute of Food Science and Biotechnology, Department of Flavor Chemistry, University of Hohenheim, Fruwirthstraße 12, Stuttgart 70599, Germany., Qin D; Institute of Food Science and Biotechnology, Department of Flavor Chemistry, University of Hohenheim, Fruwirthstraße 12, Stuttgart 70599, Germany., Zhu L; Institute of Food Science and Biotechnology, Department of Flavor Chemistry, University of Hohenheim, Fruwirthstraße 12, Stuttgart 70599, Germany., Das SBK; Institute of Food Science and Biotechnology, Department of Flavor Chemistry, University of Hohenheim, Fruwirthstraße 12, Stuttgart 70599, Germany., Kohlus R; Institute of Food Science and Biotechnology, Department of Process Engineering and Food Powders, University of Hohenheim, Garbenstraße 25, Stuttgart 70599, Germany., Zhang Y; Institute of Food Science and Biotechnology, Department of Flavor Chemistry, University of Hohenheim, Fruwirthstraße 12, Stuttgart 70599, Germany.
Publikováno v:
Journal of agricultural and food chemistry [J Agric Food Chem] 2024 Jun 12; Vol. 72 (23), pp. 13273-13283. Date of Electronic Publication: 2024 May 28.
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
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Publikováno v:
In Journal of Food Engineering November 2015 165:166-171
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
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Publikováno v:
In Journal of Food Engineering August 2013 117(3):316-325
Autor:
Liang J; Institute of Food Science and Biotechnology, Department of Flavor Chemistry, University of Hohenheim, Fruwirthstraße 12, 70599 Stuttgart, Germany. Electronic address: jiaqi.liang@uni-hohenheim.de., Stöppelmann F; Institute of Food Science and Biotechnology, Department of Flavor Chemistry, University of Hohenheim, Fruwirthstraße 12, 70599 Stuttgart, Germany. Electronic address: felix.stoeppelmann@uni-hohenheim.de., Schoenbach J; Institute of Food Science and Biotechnology, Department of Flavor Chemistry, University of Hohenheim, Fruwirthstraße 12, 70599 Stuttgart, Germany. Electronic address: julia-schoenbach@gmx.de., Rigling M; Institute of Food Science and Biotechnology, Department of Flavor Chemistry, University of Hohenheim, Fruwirthstraße 12, 70599 Stuttgart, Germany. Electronic address: marina.rigling@uni-hohenheim.de., Nedele AK; Institute of Food Science and Biotechnology, Department of Flavor Chemistry, University of Hohenheim, Fruwirthstraße 12, 70599 Stuttgart, Germany., Zhang Y; Institute of Food Science and Biotechnology, Department of Flavor Chemistry, University of Hohenheim, Fruwirthstraße 12, 70599 Stuttgart, Germany. Electronic address: youfeng.zhang@uni-hohenheim.de., Hannemann L; Institute of Food Science and Biotechnology, Department of Flavor Chemistry, University of Hohenheim, Fruwirthstraße 12, 70599 Stuttgart, Germany. Electronic address: lea.hannemann@uni-hohenheim.de., Hua N; Department of Food Science, University of Guelph, 50 Stone Rd E, Guelph, ON N1G 2W1, Canada. Electronic address: hua@uoguelph.ca., Heimbach J; Institute of Food Science and Biotechnology, Department of Process Engineering and Food Powders, University of Hohenheim, Garbenstraße 25, 70599 Stuttgart, Germany. Electronic address: julia.heimbach@uni-hohenheim.de., Kohlus R; Institute of Food Science and Biotechnology, Department of Process Engineering and Food Powders, University of Hohenheim, Garbenstraße 25, 70599 Stuttgart, Germany. Electronic address: r.kohlus@uni-hohenheim.de., Zhang Y; Institute of Food Science and Biotechnology, Department of Flavor Chemistry, University of Hohenheim, Fruwirthstraße 12, 70599 Stuttgart, Germany. Electronic address: yanyan.zhang@uni-hohenheim.de.
Publikováno v:
Food chemistry [Food Chem] 2023 Sep 01; Vol. 419, pp. 136036. Date of Electronic Publication: 2023 Mar 28.
Autor:
Liang J; Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany., Xu N; Key Laboratory of Dairy Science of Chinese Education Ministry, No. 600, Changjiang Road, 150030 Harbin, China.; College of Food Science, Northeast Agricultural University, No. 600, Changjiang Road, 150030 Harbin, China., Nedele AK; Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany., Rigling M; Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany., Zhu L; Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany., Zhang Y; Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany., Stöppelmann F; Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany., Hannemann L; Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany., Heimbach J; Department of Process Engineering and Food Powders, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstraße 25, 70599 Stuttgart, Germany., Kohlus R; Department of Process Engineering and Food Powders, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstraße 25, 70599 Stuttgart, Germany., Zhang Y; Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany.
Publikováno v:
Journal of agricultural and food chemistry [J Agric Food Chem] 2023 Jun 14; Vol. 71 (23), pp. 9070-9079. Date of Electronic Publication: 2023 Jun 01.
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
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Autor:
Babor M; Institute of Food Science and Biotechnology, Department of Process Analytics and Cereal Science, University of Hohenheim, 70599, Stuttgart, Germany. majhar@uni-hohenheim.de., Paquet-Durand O; Institute of Food Science and Biotechnology, Department of Process Analytics and Cereal Science, University of Hohenheim, 70599, Stuttgart, Germany., Kohlus R; Institute of Food Science and Biotechnology, Department of Process Engineering and Food Powders, University of Hohenheim, 70599, Stuttgart, Germany., Hitzmann B; Institute of Food Science and Biotechnology, Department of Process Analytics and Cereal Science, University of Hohenheim, 70599, Stuttgart, Germany.
Publikováno v:
Scientific reports [Sci Rep] 2023 Jan 05; Vol. 13 (1), pp. 235. Date of Electronic Publication: 2023 Jan 05.
Autor:
Liang J; Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany. Electronic address: jiaqi.liang@uni-hohenheim.de., Shalaby N; Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany. Electronic address: n.shalabyy@gmail.com., Rigling M; Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany. Electronic address: marina.rigling@uni-hohenheim.de., Wagner T; Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany. Electronic address: t.wagner@uni-hohenheim.de., Heimbach J; Department of Process Engineering and Food Powders, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstraße 25, 70599 Stuttgart, Germany. Electronic address: julia.heimbach@uni-hohenheim.de., Fries A; Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany. Electronic address: alena-fries@t-online.de., Kohlus R; Department of Process Engineering and Food Powders, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstraße 25, 70599 Stuttgart, Germany. Electronic address: R.Kohlus@uni-hohenheim.de., Zhang Y; Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany. Electronic address: yanyan.zhang@uni-hohenheim.de.
Publikováno v:
Food research international (Ottawa, Ont.) [Food Res Int] 2022 Dec; Vol. 162 (Pt B), pp. 112080. Date of Electronic Publication: 2022 Oct 28.