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Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions

European food research & technology, 2008-12, Vol.228 (2), p.265-273

2008

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Biomimetics -- Materials, Structures and Processes: Examples, Ideas and Case Studies

1. Aufl., 2011

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Investigation of product quality, sensory profile and ultrastructure of breads made from a range of commercial gluten-free flours compared to their wheat counterparts

European food research & technology, 2012-08, Vol.235 (2), p.333-344

2012

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Fibre, protein and mineral fortification of wheat bread through milled and fermented brewer’s spent grain enrichment

European food research & technology, 2012-11, Vol.235 (5), p.767-778

2012

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Protecting probiotic bacteria by microencapsulation: challenges for industrial applications

European food research & technology, 2010-05, Vol.231 (1), p.1-12

2010

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Adhesion and aggregation properties of probiotic and pathogen strains

European food research & technology, 2008-03, Vol.226 (5), p.1065-1073

2008

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Analysis and Design of Biological Materials and Structures

1. Aufl., 2012

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Carbon Nanotubes for Biomedical Applications

1. Aufl., 2011

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Effects of Torulaspora delbrueckii and Saccharomyces cerevisiae mixed cultures on fermentation and aroma of Amarone wine

European food research & technology, 2012-08, Vol.235 (2), p.303-313

2012

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Effect of pure and mixed cultures of the main wine yeast species on grape must fermentations

European food research & technology, 2010-06, Vol.231 (2), p.215-224

2010

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Effects of Chlorella vulgaris and Arthrospira platensis addition on viability of probiotic bacteria in yogurt and its biochemical properties

European food research & technology, 2012-10, Vol.235 (4), p.719-728

2012

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Effect of microbial transglutaminase on NMR relaxometry and microstructure of pork myofibrillar protein gel

European food research & technology, 2009-02, Vol.228 (4), p.665-670

2009

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Purification of a histidine-containing peptide with calcium binding activity from shrimp processing byproducts hydrolysate

European food research & technology, 2011-02, Vol.232 (2), p.281-287

2011

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Antioxidant peptides isolated from sea cucumber Stichopus Japonicus

European food research & technology, 2012-03, Vol.234 (3), p.441-447

2012

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Characterization of the aroma-active compounds in Daqu: a tradition Chinese liquor starter

European food research & technology, 2012-01, Vol.234 (1), p.69-76

2012

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Function and regulation of yeast genes involved in higher alcohol and ester metabolism during beverage fermentation

European food research & technology, 2011-11, Vol.233 (5), p.721-729

2011

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Impact odorants of Chardonnay dry white wine from Changli County (China)

European food research & technology, 2008-05, Vol.227 (1), p.287-292

2008

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Production of organic acids by Lactobacillus strains in three different media

European food research & technology, 2010, Vol.230 (3), p.395-404

2010

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Isolation of a hydroxytyrosol-rich extract from olive leaves (Olea Europaea L.) and evaluation of its antioxidant properties and bioactivity

European food research & technology, 2008-02, Vol.226 (4), p.653-659

2008

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Bioprocess intensification: an aqueous two-phase process for the purification of C-phycocyanin from dry Spirulina platensis

European food research & technology, 2014-03, Vol.238 (3), p.451-457

2014

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Dietary exposure assessment of putrescine and cadaverine and derivation of tolerable levels in selected foods consumed in Austria

European food research & technology, 2012-08, Vol.235 (2), p.209-220

2012

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Antiradical and antimicrobial properties of cold-pressed black cumin and cumin oils

European food research & technology, 2012-05, Vol.234 (5), p.833-844

2012

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Identification of antioxidant peptides of hen egg-white lysozyme and evaluation of inhibition of lipid peroxidation and cytotoxicity in the Zebrafish model

European food research & technology, 2016-10, Vol.242 (10), p.1777-1785

2016

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Effect of structurally different microbial homoexopolysaccharides on the quality of gluten-free bread

European food research & technology, 2012-07, Vol.235 (1), p.139-146

2012

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Antioxidant properties of whey protein hydrolysates as measured by three methods

European food research & technology, 2010-04, Vol.230 (6), p.865-874

2010

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Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions

Biomimetics -- Materials, Structures and Processes: Examples, Ideas and Case Studies

Investigation of product quality, sensory profile and ultrastructure of breads made from a range of commercial gluten-free flours compared to their wheat counterparts

Fibre, protein and mineral fortification of wheat bread through milled and fermented brewer’s spent grain enrichment

Protecting probiotic bacteria by microencapsulation: challenges for industrial applications

Adhesion and aggregation properties of probiotic and pathogen strains

Analysis and Design of Biological Materials and Structures

Carbon Nanotubes for Biomedical Applications

Effects of Torulaspora delbrueckii and Saccharomyces cerevisiae mixed cultures on fermentation and aroma of Amarone wine

Effect of pure and mixed cultures of the main wine yeast species on grape must fermentations

Effects of Chlorella vulgaris and Arthrospira platensis addition on viability of probiotic bacteria in yogurt and its biochemical properties

Effect of microbial transglutaminase on NMR relaxometry and microstructure of pork myofibrillar protein gel

Purification of a histidine-containing peptide with calcium binding activity from shrimp processing byproducts hydrolysate

Antioxidant peptides isolated from sea cucumber Stichopus Japonicus

Characterization of the aroma-active compounds in Daqu: a tradition Chinese liquor starter

Function and regulation of yeast genes involved in higher alcohol and ester metabolism during beverage fermentation

Impact odorants of Chardonnay dry white wine from Changli County (China)

Production of organic acids by Lactobacillus strains in three different media

Isolation of a hydroxytyrosol-rich extract from olive leaves (Olea Europaea L.) and evaluation of its antioxidant properties and bioactivity

Bioprocess intensification: an aqueous two-phase process for the purification of C-phycocyanin from dry Spirulina platensis

Dietary exposure assessment of putrescine and cadaverine and derivation of tolerable levels in selected foods consumed in Austria

Antiradical and antimicrobial properties of cold-pressed black cumin and cumin oils

Identification of antioxidant peptides of hen egg-white lysozyme and evaluation of inhibition of lipid peroxidation and cytotoxicity in the Zebrafish model

Effect of structurally different microbial homoexopolysaccharides on the quality of gluten-free bread

Antioxidant properties of whey protein hydrolysates as measured by three methods

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