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Reitermayer, Dominik
Effect of fat contact and changes in the aqueous phase of emulsions on high pressure inactivation of Lactobacillus plantarum
2020
Dissertation
243 p.
Lorenzen, Jan
Enzymatic functionalization of bio based fatty acids and algae based triglycerides
2019
Dissertation
90 p.
Luber, Florian
DNA-based quantification of food allergens: Comparative assessment of quantification methods and application of the standard addition
2020
Dissertation
86 p.
Kiske, Christiane
Determinations of the configurations of mercaptoalkanone enantiomers and analytical/sensory characterizations of 2-mercapto-4-alkanones
2019
Dissertation
150 p.
Lindner, Martina
Influence of substrate roughness and hygroexpansion on defects and electrical resistivity of aluminum coated paper
2019
Dissertation
143 p.
Geißlitz, Sabrina Maria
Proteins of einkorn, emmer and spelt: Influence on baking quality and role in wheat-related hypersensitivities
2019
Dissertation
113 p.
Janßen, Dorothee
Assertiveness of Lactobacillus sakei and Lactobacillus curvatus in raw sausage fermentations
2019
Dissertation
214 p.
Goßner, Sophia Karolina
Impact of Cross-Breeding on the Contents of Inositol Phosphate Isomers and the Metabolite Profiles of Low Phytic Acid Soybean (Glycine max (L.) Merr.) Mutants
2019
Dissertation
137 p.
Hemmler, Daniel
Molecular-level analysis of non-volatile Maillard reaction products and their chemical interplay in model reactions
2019
Dissertation
201 p.
Klade, Stefan
Molecular and Sensory Studies on Coffee Bitter Taste
2019
Dissertation
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