Laser Speckle Spectroscopy Image Analysis for High Pressure and High Temperature Treatment Discrimination on LDPE, HDPE BOPP, BOPA and PET Polymer Layers Used for Food Packaging
Journal of Food Process Engineering
2017
Kinetic studies of main wort flavor compounds and iso-α-acids during wort boiling: a review
European Food Research and Technology
2017
243
1485–1495
A Kinetic Study on the Formation of 2- and 3-Methylbutanal
Journal of Food Process Engineering
2017
High-throughput β-glucan analyses and their relationship with beer filterability
Eur Food Research and Technology
2017
243
341-351
Wie kommt es zur Bildung von Fehlaromen im Bier – und wie kann man sie vermeiden?
In "Frage des Quartals", Bier & Brauhaus
2017
35 (3)
Physical Methods for Dealcoholization of Beverage Matrices and their Impact on Quality Attributes
ChemBioEng Reviews
2017
4 (5)
310-326
Energieeffizientes Backen mittels innovativer VKB-Technologie: Vom Hartgebäck bis zum Weißbrot
FEI-Jahrestagung "Industrielle Gemeinschaftsforschung als Katalysator des innovativen Mittelstands"
2017
Development and evaluation of the novel baking concept based on a highly radiative volumetric ceramic burner (VCB)
FEI-Jahrestagung "Industrielle Gemeinschaftsforschung als Katalysator des innovativen Mittelstands"
2017