Šahinagic N, Leipold N, Schaefer H, Madenach M, Böhm M, Groh G, Gedrich K, Krcmar HCan an automated personalized nutrition assistance system successfully change nutrition behavior? - Study designICIS International Conference on Information Systems2016Code 127464 (Conference paper)
Kurt Gedrich Self-Tracking – Ein vielversprechender neuer Weg in der Gesundheitsvorsorge?DGEinfo2016166-170 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, AEating 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* projectEuropean Journal of Clinical Nutrition2016713407-419
Hücker, Sarah Maria;Simon, Svenja;Scherer, Siegfried;Neuhaus, KlausTranscriptional and translational regulation by RNA thermometers, riboswitches and the sRNA DsrA inEscherichia coliO157:H7 Sakai under combined cold and osmotic stress adaptationFEMS Microbiology Letters20163642fnw262
Zhuang, Y.;Sterr, J.;Kulozik, U.;Gebhardt, R.Casein microparticles from blend films forming casein/α-tocopherol emulsion droplets in solutionFood Biophysics2016114332--338
Goslinska, M.;Heinrich, S.;Selmer, I.;Smirnova, I.;Kleemann, C.;Kulozik, U.Coating of protein-based aerogels using spouted-bed technologyChemie Ingenieur Technik20168891368--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 variablesSeparation and Purification Technology201616144--52
Brand, J.;Kulozik, U.Comparison of different mechanical methods for the modification of the egg white protein ovomucin, Part B: Molecular aspectsFood and Bioprocess Technology201691210--1218
Brand, J.;Silberbauer, A.;Kulozik, U.Comparison of different mechanical methods for the modification of the egg white protein ovomucin, Part A: Physical effectsFood and Bioprocess Technology201693501--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 conditionsJournal of Chromatography A20161438143--149