Šahinagic N, Leipold N, Schaefer H, Madenach M, Böhm M, Groh G, Gedrich K, Krcmar H
Can an automated personalized nutrition assistance system successfully change nutrition behavior? - Study design
ICIS International Conference on Information Systems
2016
Code 127464 (Conference paper)

Kurt Gedrich
Self-Tracking – Ein vielversprechender neuer Weg in der Gesundheitsvorsorge?
DGEinfo
2016
166-170 Seiten

Orfanos, P;Naska, A;Rodrigues, S;Lopes, C;Freisling, H;Rohrmann, S;Sieri, S;Elmadfa, I;Lachat, C;Gedrich, K;Boeing, H;Katzke, V;Turrini, A;Tumino, R;Ricceri, F;Mattiello, A;Palli, D;Ocké, M;Engeset, D;Oltarzewski, M;Nilsson, L M;Key, T;Trichopoulou, A
Eating at restaurants, at work or at home. Is there a difference? A study among adults of 11 European countries in the context of the HECTOR* project
European Journal of Clinical Nutrition
2016
71
3
407-419

Hücker, Sarah Maria;Simon, Svenja;Scherer, Siegfried;Neuhaus, Klaus
Transcriptional and translational regulation by RNA thermometers, riboswitches and the sRNA DsrA inEscherichia coliO157:H7 Sakai under combined cold and osmotic stress adaptation
FEMS Microbiology Letters
2016
364
2
fnw262

Zhuang, Y.;Sterr, J.;Kulozik, U.;Gebhardt, R.
Casein microparticles from blend films forming casein/α-tocopherol emulsion droplets in solution
Food Biophysics
2016
11
4
332--338

Goslinska, M.;Heinrich, S.;Selmer, I.;Smirnova, I.;Kleemann, C.;Kulozik, U.
Coating of protein-based aerogels using spouted-bed technology
Chemie Ingenieur Technik
2016
88
9
1368--1374

Brand, J.;Dachmann, E.;Pichler, M.;Lotz, S.;Kulozik, U.
A novel approach for lysozyme and ovotransferrin fractionation from egg white by radial flow membrane adsorption chromatography: Impact of product and process variables
Separation and Purification Technology
2016
161
44--52

Brand, J.;Kulozik, U.
Comparison of different mechanical methods for the modification of the egg white protein ovomucin, Part B: Molecular aspects
Food and Bioprocess Technology
2016
9
1210--1218

Brand, J.;Silberbauer, A.;Kulozik, U.
Comparison of different mechanical methods for the modification of the egg white protein ovomucin, Part A: Physical effects
Food and Bioprocess Technology
2016
9
3
501--510

Brand, J.;Voigt, K.;Zochowski, B.;Kulozik, U.
Lysozyme fractionation from egg white at pilot scale by means oftangential flow membrane adsorbers: Investigation of the flow conditions
Journal of Chromatography A
2016
1438
143--149