Publications
- 2011
- Published
Beeinflussung der Wechselwirkungen von Kakaobutter und Feststoffen durch Emulgatoren unter Berücksichtigung von Zerkleinerung und Conchieren
Franke, K., Heinzelmann, K. & Bindrich, U., 2011, In: Süsswaren. 56, 11/12, p. 14-19 6 p.Research output: Contribution to journal › Article › Transfer
- Published
Hygiene and functionality united
Franke, K. & Hukelmann, B., 2011, In: Fleischwirtschaft International. 91, 1, p. 60-61 2 p.Research output: Contribution to journal › Article › Transfer
- Published
Kakaobutterbindung an die Feststoffe und die Wirkung der Emulgatoren in der aufgeschmolzenen Schokoladenmasse
Franke, K., Heinzelmann, K. & Bindrich, U., 2011, In: Süsswaren. 56, 9/10, p. 14-17 4 p.Research output: Contribution to journal › Article › Transfer
- Published
Kinetik der Acrylamidbildung bei kurzen Erhitzungszeiten und hohen Temperaturen
Strijowski, U. & Franke, K., 2011, In: Lebensmittelchemie. 65, 3Research output: Contribution to journal › Article › Research
- Published
Mini review: Antimicrobial strategies in the production of fresh-cut lettuce products
Tirpanalan, Ö., Zunabovic, M., Domig, K. J. & Kneifel, W., 2011, Science against microbial pathogens: Communicating current research and technological advances. Méndez-Vilas, A. (ed.). Badajoz, p. 176-188 13 p.Research output: Chapter in book/report/conference proceeding › Contribution to book/anthology › Research
- Published
Optical online measurement technique used for process control of the drying step during pasta production
Groß, F., Benning, R., Bindrich, U., Franke, K., Heinz, V. & Delgado, A., 2011, In: Procedia Food Science. 1, p. 1301-1308 8 p.Research output: Contribution to journal › Article › Research › peer review
- Published
Structure elucidation of procyanidin oligomers by low-temperature 1H NMR spectroscopy
Esatbeyoglu, T., Jaschok-Kentner, B., Wray, V. & Winterhalter, P., 2011, In: Journal of Agricultural and Food Chemistry.Research output: Contribution to journal › Article › Research › peer review
- Published
Verminderung des Gehalts an 3-Monochlorpropandiol-bildenden Substanzen in Pflanzenölen durch Adsorption an Oberflächen
Strijowski, U. & Franke, K., 2011, In: Lebensmittelchemie. 65, 3, p. 60-61 2 p.Research output: Contribution to journal › Article › Research
- 2010
- Published
Einsatz unterschiedlicher Phospholipasen zur Modifizierung der Phospholipide des Eigelbs
Buxmann, W., Bindrich, U. & Franke, K., 27 Aug 2010, In: Chemie Ingenieur Technik. 82, 9, p. 1509 1 p.Research output: Contribution to journal › Article › Research
- Published
Influencing emulsifying properties of egg yolk by enzymatic modification by phospholipase D from Streptomyces chromofuscus: Part 1: Technological properties of incubated egg yolk
Buxmann, W., Franke, K., Bindrich, U., Heinz, V. & Knorr, D., Mar 2010, In: Colloids and Surfaces B: Biointerfaces. 76, 1, p. 186-191 6 p.Research output: Contribution to journal › Article › Research › peer review
- Published
Influencing emulsifying properties of egg yolk by enzymatic modification with phospholipase D. Part 2: Structural changes of egg yolk due to incubation
Buxmann, W., Bindrich, U., Strijowski, U., Knorr, D. & Franke, K., Mar 2010, In: Colloids and Surfaces B: Biointerfaces. 76, 1, p. 192-198 7 p.Research output: Contribution to journal › Article › Research › peer review
- Published
Analysis of phenolic substances in chokeberry juices (Aronia melanocarpa),Analytik von phenolischen Inhaltsstoffen in Aroniasäften (Aronia melanocarpa)
Esatbeyoglu, T., Hillebrand, S. & Winterhalter, P., 2010, In: Deutsche Lebensmittel-Rundschau.Research output: Contribution to journal › Article › Research
- Published
Dimeric procyanidins: screening for B1 to B8 and semisynthetic preparation of B3, B4, B6, And B8 from a polymeric procyanidin fraction of white willow bark (Salix alba).
Esatbeyoglu, T., Wray, V. & Winterhalter, P., 2010, In: Journal of Agricultural and Food Chemistry.Research output: Contribution to journal › Article › Research › peer review
- Published
Eigelb mit höherer Emulgieraktivität
Buxmann, W., Franke, K. & Bindrich, U., 2010, In: Lebensmitteltechnik. 42, 1-2, p. 27-28 2 p.Research output: Contribution to journal › Article › Transfer
- Published
Ganz auf Bräunung fokussiert - Untersuchungen zum Einfluss des Wassergehalts von vorfrittierten Pommes frites
Franke, K., 2010, In: Lebensmitteltechnik. 42, 3, p. 42-43 2 p.Research output: Contribution to journal › Article › Transfer
- Published
Hygiene und Funktionalität vereint - Vakuum-Greifer für automatisiertes Handling von Fleisch und Fleischwaren
Franke, K. & Hukelmann, B., 2010, In: Fleischwirtschaft. 90, 12, p. 42-44 3 p.Research output: Contribution to journal › Article › Transfer
- Published
Neue Generation von Vakuumgreifern
Franke, K. & Hukelmann, B., 2010, In: Backtechnik europe. 0, 4, p. 22-25 4 p.Research output: Contribution to journal › Article › Transfer
- Published
Preparation of dimeric procyanidins B1, B2, B5, and B7 from a polymeric procyanidin fraction of black chokeberry (Aronia melanocarpa)
Esatbeyoglu, T. & Winterhalter, P., 2010, In: Journal of Agricultural and Food Chemistry.Research output: Contribution to journal › Article › Research › peer review
- Published
Preparative isolation of bioactive constituents from berries
Winterhalter, P., Esatbeyoglu, T. & Wilkens, A., 2010, Flavor and Health Benefits of Small Fruits.Research output: Chapter in book/report/conference proceeding › Contribution to book/anthology › Research › peer review
- Published
Safety Assessment of Botanicals and Botanical Preparations Used as Ingredients in Food Supplements: Testing an European Food Safety Authority-Tiered Approach Effect of Different Catechins on the Growth of HT-29 Cells
Wiese, S., Esatbeyoglu, T., Winterhalter, P. & Kulling, S. E., 2010Research output: Book/Report › Anthology › Research › peer review