AsiFood and its output and prospects: An Erasmus+ project on capacity building in food safety and quality for South-East Asia

Autor: Anal, A.K., Waché, Y., Louzier, V., Laurent, R., Mens, F., Avalllone, S., Mahakarnchanakul, W., Udompijitkul, P., Tantikitti, C., Nguyen, T.B.T., Thao, P.P., Nguyen, T.M.T., Nguyen, H.M.X., Thong, K., Seingheng, H., Schleining, G., Linder, L.F., Scippo, M.-L., Guidi, A.

Publikováno v: In Food Control March 2020 109

ADDITION OF GALLIC ACID TO ENHANCE ANTIOXIDATIVE AND PHYSICAL PROPERTIES OF FISH GELATIN FILM FOR EDIBLE OIL POUCH.

Autor: LIMPISOPHON, K.¹ fagikrl@ku.ac.th, SCHLEINING, G.²

Publikováno v: Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti. 2017 SpecialIssue, p152-156. 5p.

Individual Sweet Taste Perception Influences Salivary Characteristics After Orosensory Stimulation With Sucrose and Noncaloric Sweeteners.

Autor: Karl CM; Christian Doppler Laboratory for Taste Research, Faculty of Chemistry, University of Vienna, Vienna, Austria.; Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, Vienna, Austria., Vidakovic A; Christian Doppler Laboratory for Taste Research, Faculty of Chemistry, University of Vienna, Vienna, Austria., Pjevac P; Joint Microbiome Facility of the Medical University of Vienna and the University of Vienna, Vienna, Austria.; Department of Microbiology and Ecosystem Science, Division of Microbial Ecology, Centre for Microbiology and Environmental Systems Science, University of Vienna, Vienna, Austria., Hausmann B; Joint Microbiome Facility of the Medical University of Vienna and the University of Vienna, Vienna, Austria.; Department of Laboratory Medicine, Medical University of Vienna, Vienna, Austria., Schleining G; Institute of Food Science, University of Natural Resources and Life Sciences, Vienna, Austria., Ley JP; Symrise AG, Holzminden, Germany., Berry D; Joint Microbiome Facility of the Medical University of Vienna and the University of Vienna, Vienna, Austria.; Department of Microbiology and Ecosystem Science, Division of Microbial Ecology, Centre for Microbiology and Environmental Systems Science, University of Vienna, Vienna, Austria., Hans J; Symrise AG, Holzminden, Germany., Wendelin M; Symrise Distribution GmbH, Vienna, Austria., König J; Department of Nutritional Sciences, Faculty of Life Sciences, University of Vienna, Vienna, Austria., Somoza V; Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, Vienna, Austria.; Leibniz Institute for Food Systems Biology at the Technical University of Munich, Freising, Germany.; Chair of Nutritional Systems Biology, School of Life Sciences, Technical University of Munich, Freising, Germany., Lieder B; Christian Doppler Laboratory for Taste Research, Faculty of Chemistry, University of Vienna, Vienna, Austria.; Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, Vienna, Austria.

Publikováno v: Frontiers in nutrition [Front Nutr] 2022 May 25; Vol. 9, pp. 831726. Date of Electronic Publication: 2022 May 25 (Print Publication: 2022).

A RAPID BLADE-CUTTING METHOD FOR THE EVALUATION OF OSMOTIC DEHYDRATION OF APPLES AND POTATOES.

Autor: Nunak, N.¹, Schleining, G.¹ Gerhard.Schleining@boku.ac.at

Publikováno v: Journal of Texture Studies. Feb2006, Vol. 37 Issue 1, p80-93. 14p. 1 Diagram, 2 Charts, 6 Graphs.

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