Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Lisa, Ullrich"'
Autor:
Lisa Ullrich, Elodie Gillich, Amandine André, Sandra Panarese, Anne Flore Imhaus, Lars Fieseler, Irene Chetschik
Publikováno v:
Applied Sciences, Vol 13, Iss 19, p 10885 (2023)
Ozone has the potential to improve the shelf life of fruits and vegetables by its antimicrobial properties, but the influence on the aroma properties has not been studied comprehensively at the molecular level. Therefore, the impact of ozone on odour
Externí odkaz:
https://doaj.org/article/5d7dc7788178448f8519de7a572c9ca8
Publikováno v:
Heliyon, Vol 8, Iss 9, Pp e10770- (2022)
2,5-diketopiperazines are cyclic dipeptides found, among others, in chocolate. Although those compounds are contributing greatly to its pleasant bitterness, they can also be seen as interesting markers of cocoa beans processing. To evaluate the influ
Externí odkaz:
https://doaj.org/article/51ac791a94114c4a82ac596ecb560ae9
Publikováno v:
ACS Food Science & Technology. 3:470-477
The flavor quality is often linked to the cocoa bean variety in the literature although the influence of the variety on the flavor compound composition of chocolate has not been studied comprehensively. To investigate this, dose-over-threshold (DoT)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0622f19ceb3eb77b6358e5504e302762
https://doi.org/10.1021/acsfoodscitech.2c00418
https://doi.org/10.1021/acsfoodscitech.2c00418
Publikováno v:
Zeitschrift für sportpädagogische Forschung. 11:58-78
Sportlehramtsstudierende sind zu Beginn ihres Studiums keine unbeschriebenen Blätter. Vielmehr verfügen sie über vielfältige sportbezogene Erfahrungen aus Schule und Verein sowie damit verbundene Vorstellungen, sog. Präkonzepte, zum subjektiv si
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7ff54e1d14f8fe962b242fb943ce8ab0
https://doi.org/10.5771/2196-5218-2023-1-58
https://doi.org/10.5771/2196-5218-2023-1-58
Autor:
Lisa Ullrich
Publikováno v:
Die Radiologie.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a892a1be9f2b2a3dea78d0041b767034
https://doi.org/10.1007/s00117-023-01155-2
https://doi.org/10.1007/s00117-023-01155-2
Fine flavor properties of chocolates such as fruity, floral, and cocoa-like were decoded on a molecular level for the first time. The molecular compositions of six chocolates made out of liquors that were referenced with specific sensory attributes w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e9c3d51ad8eaf74f8d2ee16d572a454d
https://hdl.handle.net/11475/26063
https://hdl.handle.net/11475/26063
Publikováno v:
Journal of agricultural and food chemistry. 69(30)
The impact of water on odor-active compounds in fermented and dried cocoa beans as well as in chocolate either produced by a novel processing (NPC) or a traditional processing (TPC) technology from the same batch of cocoa beans was investigated in th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9a94e3307fa46caa4b9f87b3bc50f34d
https://pubmed.ncbi.nlm.nih.gov/34297568
https://pubmed.ncbi.nlm.nih.gov/34297568
Autor:
Michael Schocke, Jan Kassubek, Lisa Ullrich, Sebastian Stösser, Albert C. Ludolph, Hermann Neugebauer
Publikováno v:
European journal of neurologyReferences. 27(12)
Background and purpose Haemorrhagic transformation (HT) is one of the main risks of intravenous thrombolysis (IVT) for acute ischaemic stroke. Contraindications serve to exclude patients at high risk of HT after IVT. One of these contraindications is
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::879ac0e861576509780c81443a1e857b
https://pubmed.ncbi.nlm.nih.gov/32702146
https://pubmed.ncbi.nlm.nih.gov/32702146