Zobrazeno 1 - 10
of 32
pro vyhledávání: '"Reichert CL"'
Autor:
Miller K; Research Group: Meat Technology & Science of Protein-Rich Foods (MTSP), Department of Microbial and Molecular Systems, Leuven Food Science and Nutrition Research Centre, KU Leuven Ghent Technology Campus, B-9000 Ghent, Belgium.; Sustainable Packaging Institute SPI, Faculty of Life Sciences, Albstadt-Sigmaringen University, 72488 Sigmaringen, Germany., Reichert CL; Sustainable Packaging Institute SPI, Faculty of Life Sciences, Albstadt-Sigmaringen University, 72488 Sigmaringen, Germany., Schmid M; Sustainable Packaging Institute SPI, Faculty of Life Sciences, Albstadt-Sigmaringen University, 72488 Sigmaringen, Germany., Loeffler M; Research Group: Meat Technology & Science of Protein-Rich Foods (MTSP), Department of Microbial and Molecular Systems, Leuven Food Science and Nutrition Research Centre, KU Leuven Ghent Technology Campus, B-9000 Ghent, Belgium.
Publikováno v:
Foods (Basel, Switzerland) [Foods] 2022 Sep 19; Vol. 11 (18). Date of Electronic Publication: 2022 Sep 19.
Autor:
Reichert CL; Sustainable Packaging Institute SPI, Faculty of Life Sciences, Albstadt-Sigmaringen University, Anton-Günther-Str., 51, 72488 Sigmaringen, Germany., Bugnicourt E; IRIS Technology Solutions S.L., Parc Mediterrani de la Tecnologia, Avda, Carl Friedrich Gauss 11, 08001 Barcelona, Spain., Coltelli MB; c/o Department of Civil and Industrial Engineering of University of Pisa, Inter University Consortium of Materials Science and Technology (INSTM), Largo L. Lazzarino 1, 56122 Pisa, Italy., Cinelli P; c/o Department of Civil and Industrial Engineering of University of Pisa, Inter University Consortium of Materials Science and Technology (INSTM), Largo L. Lazzarino 1, 56122 Pisa, Italy., Lazzeri A; c/o Department of Civil and Industrial Engineering of University of Pisa, Inter University Consortium of Materials Science and Technology (INSTM), Largo L. Lazzarino 1, 56122 Pisa, Italy.; Planet Bioplastics s.r.l., via San Giovanni Bosco 23, 56127 Pisa, Italy., Canesi I; Planet Bioplastics s.r.l., via San Giovanni Bosco 23, 56127 Pisa, Italy., Braca F; Laboratori ARCHA Srl, via di Tegulaia 10/A, 56121 Pisa, Italy., Martínez BM; Aimplas, Plastic Technologic Center, Valencia Parc Tecnologic, C/Gustave Eiffel, 4, 46001 Valencia, Spain., Alonso R; Aimplas, Plastic Technologic Center, Valencia Parc Tecnologic, C/Gustave Eiffel, 4, 46001 Valencia, Spain., Agostinis L; Aimplas, Plastic Technologic Center, Valencia Parc Tecnologic, C/Gustave Eiffel, 4, 46001 Valencia, Spain., Verstichel S; OWS, Dok-Noord 5, 9000 Ghent, Belgium., Six L; OWS, Dok-Noord 5, 9000 Ghent, Belgium., Mets S; OWS, Dok-Noord 5, 9000 Ghent, Belgium., Gómez EC; European Bioplastics, Marienstrasse 19/20, 10117 Berlin, Germany., Ißbrücker C; European Bioplastics, Marienstrasse 19/20, 10117 Berlin, Germany., Geerinck R; Centexbel, Technologiepark 70, 9052 Zwijnaarde, Belgium., Nettleton DF; IRIS Technology Solutions S.L., Parc Mediterrani de la Tecnologia, Avda, Carl Friedrich Gauss 11, 08001 Barcelona, Spain., Campos I; IRIS Technology Solutions S.L., Parc Mediterrani de la Tecnologia, Avda, Carl Friedrich Gauss 11, 08001 Barcelona, Spain., Sauter E; Sustainable Packaging Institute SPI, Faculty of Life Sciences, Albstadt-Sigmaringen University, Anton-Günther-Str., 51, 72488 Sigmaringen, Germany., Pieczyk P; Sustainable Packaging Institute SPI, Faculty of Life Sciences, Albstadt-Sigmaringen University, Anton-Günther-Str., 51, 72488 Sigmaringen, Germany., Schmid M; Sustainable Packaging Institute SPI, Faculty of Life Sciences, Albstadt-Sigmaringen University, Anton-Günther-Str., 51, 72488 Sigmaringen, Germany.
Publikováno v:
Polymers [Polymers (Basel)] 2020 Jul 14; Vol. 12 (7). Date of Electronic Publication: 2020 Jul 14.
Autor:
Dai L; Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany., Reichert CL; Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany., Hinrichs J; Department of Soft Matter Science and Dairy Technology, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany., Weiss J; Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany.
Publikováno v:
Journal of the science of food and agriculture [J Sci Food Agric] 2020 Feb; Vol. 100 (3), pp. 1072-1079. Date of Electronic Publication: 2019 Dec 14.
Autor:
Dai L; Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany. Electronic address: Laixin.Dai@uni-hohenheim.de., Bergfreund J; Laboratory of Food Process Engineering, Department of Health Sciences and Technology, Institute of Food, Nutrition and Health, ETH Zürich, Schmelzbergstrasse 7, 8092 Zürich, Switzerland. Electronic address: jotam.bergfreund@hest.ethz.ch., Reichert CL; Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany. Electronic address: corinareichert@gmx.de., Fischer P; Laboratory of Food Process Engineering, Department of Health Sciences and Technology, Institute of Food, Nutrition and Health, ETH Zürich, Schmelzbergstrasse 7, 8092 Zürich, Switzerland. Electronic address: peter.fischer@hest.ethz.ch., Weiss J; Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany. Electronic address: j.weiss@uni-hohenheim.de.
Publikováno v:
Journal of colloid and interface science [J Colloid Interface Sci] 2019 Sep 01; Vol. 551, pp. 297-304. Date of Electronic Publication: 2019 May 08.
Autor:
Reichert CL; Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, 70599 Stuttgart, Germany; email: j.weiss@uni-hohenheim.de., Salminen H; Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, 70599 Stuttgart, Germany; email: j.weiss@uni-hohenheim.de., Weiss J; Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, 70599 Stuttgart, Germany; email: j.weiss@uni-hohenheim.de.
Publikováno v:
Annual review of food science and technology [Annu Rev Food Sci Technol] 2019 Mar 25; Vol. 10, pp. 43-73. Date of Electronic Publication: 2019 Jan 21.
Autor:
Reichert CL; Programa de Pós-graduação em Ciências Farmacêuticas, Universidade Federal do Paraná, Curitiba, PR, Brazil., Silva DB; Laboratório de Produtos Naturais e Espectrometria de Massas, Faculdade de Ciências Farmacêuticas, Alimentos e Nutrição, Universidade Federal do Mato Grosso do Sul, Campo Grande, MS, Brazil., Carollo CA; Laboratório de Produtos Naturais e Espectrometria de Massas, Faculdade de Ciências Farmacêuticas, Alimentos e Nutrição, Universidade Federal do Mato Grosso do Sul, Campo Grande, MS, Brazil., Weffort-Santos AM; Departamento de Análises Clínicas, Licity of Lafoensia pacari preparations and fractions on HRaboratório de Hematologia, Universidade Federal do Paraná, Curitiba, PR, Brazil., Santos CAM; Departamento de Farmácia, Laboratório de Farmacognosia, Universidade Federal do Paraná, Curitiba, PR, Brazil. Electronic address: cid@ufpr.br.
Publikováno v:
Journal of ethnopharmacology [J Ethnopharmacol] 2018 Oct 05; Vol. 224, pp. 541-552. Date of Electronic Publication: 2018 Jun 19.
Autor:
Reichert CL; Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstraße 21/25, 70599 Stuttgart, Germany., Salminen H; Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstraße 21/25, 70599 Stuttgart, Germany., Badolato Bönisch G; DSM Nutritional Products Ltd., Research Center Formulation & Application, P.O. Box 2676, 4002 Basel, Switzerland., Schäfer C; DSM Nutritional Products Ltd., Research Center Formulation & Application, P.O. Box 2676, 4002 Basel, Switzerland., Weiss J; Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstraße 21/25, 70599 Stuttgart, Germany. Electronic address: j.weiss@uni-hohenheim.de.
Publikováno v:
Journal of colloid and interface science [J Colloid Interface Sci] 2018 Jun 01; Vol. 519, pp. 71-80. Date of Electronic Publication: 2018 Feb 09.
Autor:
Walz FH; Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany., Gibis M; Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany., Schrey P; Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany., Herrmann K; Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany., Reichert CL; Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany., Hinrichs J; Department of Soft Matter Science and Dairy Technology, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21, 70599 Stuttgart, Germany., Weiss J; Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany. Electronic address: j.weiss@uni-hohenheim.de.
Publikováno v:
Food research international (Ottawa, Ont.) [Food Res Int] 2017 Oct; Vol. 100 (Pt 1), pp. 352-360. Date of Electronic Publication: 2017 Jul 05.
Autor:
Maier C; Dept. of Food Physics and Meat Science, Univ. of Hohenheim, Garbenstrasse 21/25, 70599, Stuttgart, Germany., Reichert CL; Dept. of Food Physics and Meat Science, Univ. of Hohenheim, Garbenstrasse 21/25, 70599, Stuttgart, Germany., Weiss J; Dept. of Food Physics and Meat Science, Univ. of Hohenheim, Garbenstrasse 21/25, 70599, Stuttgart, Germany. j.weiss@uni-hohenheim.de.
Publikováno v:
Journal of food science [J Food Sci] 2016 Oct; Vol. 81 (10), pp. E2484-E2491. Date of Electronic Publication: 2016 Sep 16.
Autor:
Reichert CL; Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstraße 21/25, 70599 Stuttgart, Germany., Salminen H; Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstraße 21/25, 70599 Stuttgart, Germany., Leuenberger BH; DSM Nutritional Products, Research and Development, P.O. Box 2676, 4002 Basel, Switzerland., Weiss J; Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstraße 21/25, 70599 Stuttgart, Germany. Electronic address: j.weiss@uni-hohenheim.de.
Publikováno v:
Food research international (Ottawa, Ont.) [Food Res Int] 2016 Oct; Vol. 88 (Pt A), pp. 16-23. Date of Electronic Publication: 2016 Apr 05.