UB Paderborn / Katalog / Suche / in CDI

Application of strontium isotope abundance ratios measured by MC-ICP-MS for food authentication

Journal of analytical atomic spectrometry, 2004, Vol.19 (2), p.227

2004

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Analytical methods for the determination of the geographic origin of Emmental cheese: volatile compounds by GC/MS-FID and electronic nose

European food research & technology, 2003-02, Vol.216 (2), p.179-183

2003

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Prediction of sensory attributes of European Emmental cheese using near-infrared spectroscopy: A feasibility study

Food chemistry, 2007, Vol.101 (3), p.1121-1129

2007

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Stable isotope ratios, major, trace and radioactive elements in emmental cheeses of different origins

Food science & technology, 2003-01, Vol.36 (6), p.615-623

2003

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Rapid Preconcentration and Enrichment Techniques for the Analysis of Food Volatile. A Review

Food science & technology, 2002-02, Vol.35 (1), p.1-14

2002

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Determining the geographic origin of Emmental cheeses produced during winter and summer using a technique based on the concatenation of MIR and fluorescence spectroscopic data

European food research & technology, 2004-07, Vol.219 (2), p.184-189

2004

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Analytical methods for the determination of the geographic origin of Emmental cheese: mid- and near-infrared spectroscopy

European food research & technology, 2003-02, Vol.216 (2), p.174-178

2003

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Triclosan: Occurrence and Fate of a Widely Used Biocide in the Aquatic Environment: Field Measurements in Wastewater Treatment Plants, Surface Waters, and Lake Sediments

Environmental science & technology, 2002-12, Vol.36 (23), p.4998-5004

2002

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Analytical methods for the determination of the geographic origin of Emmentaler cheese. Main framework of the project; chemical, biochemical, microbiological, colour and sensory analyses

European food research & technology, 2002-09, Vol.215 (3), p.260-267

2002

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Geographic origin of European Emmental cheese: Characterisation and descriptive statistics

International dairy journal, 2005-06, Vol.15 (6), p.547-556

2005

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Geographic origin of European Emmental. Use of discriminant analysis and artificial neural network for classification purposes

International dairy journal, 2005-06, Vol.15 (6), p.557-562

2005

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The potential of combined infrared and fluorescence spectroscopies as a method of determination of the geographic origin of Emmental cheeses

International dairy journal, 2005-03, Vol.15 (3), p.287-298

2005

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Chemical characterisation of European Emmental cheeses by near infrared spectroscopy using chemometric tools

International dairy journal, 2006-10, Vol.16 (10), p.1211-1217

2006

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90Sr, 238U, 234U, 137Cs, 40K and 239/240Pu in Emmental type cheese produced in different regions of Western Europe

Journal of environmental radioactivity, 2004, Vol.72 (3), p.287-298

2004

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Application of the MIR for the determination of some chemical parameters in European Emmental cheeses produced during summer

European food research & technology, 2006, Vol.222 (1-2), p.165-170

2006

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Data transferability between two MS-based electronic noses using processed cheeses and evaporated milk as reference materials

European food research & technology, 2002-02, Vol.214 (2), p.160-162

2002

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super(90)Sr, super(238)U, super(234)U, super(137), super(40)K and super(239/240)Pu in Emmental Type Cheese Produced in Different Regions of Western Europe

Journal of environmental radioactivity, 2004-01, Vol.72 (3), p.287-287

2004

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super(90)Sr, super(238)U, super(234)U, super(137)Cs, super(40)K and super(239/240)Pu in Emmental type cheese produced in different regions of Western Europe

Journal of environmental radioactivity, 2004-01, Vol.72 (3), p.287-298

2004

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Determining the Geographic Origin of Emmental Cheese by Mid- and near Infrared Spectroscopy

NIR news, 2004-04, Vol.15 (2), p.14-16

2004

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Mid-infrared spectrometry : A tool for the determination of chemical parameters in Emmental cheeses produced during winter

Lait, 2006-01, Vol.86 (1), p.83-97

2006

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Fluorescence and infrared spectroscopies: a tool for the determination of the geographic origin of Emmental cheeses manufactured during summer

Lait, 2004-07, Vol.84 (4), p.359-374

2004

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26 - Geographic traceability of cheese

Food Authenticity and Traceability, 2003, p.554-574

2003

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Geographic traceability of cheese

Food authenticity and traceability, 2003

2003

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A predation assay using amoebae to screen for virulence factors unearthed the first W. chondrophila inclusion membrane protein

Scientific reports, 2019-12, Vol.9 (1), p.19485-12, Article 19485

2019

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Common skin infection due to Panton–Valentine leucocidin-producing Staphylococcus aureus strains in asylum seekers from Eritrea: a genome-based investigation of a suspected outbreak

Clinical microbiology and infection, 2016-08, Vol.22 (8), p.739.e5-739.e8

2016

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Application of strontium isotope abundance ratios measured by MC-ICP-MS for food authentication

Analytical methods for the determination of the geographic origin of Emmental cheese: volatile compounds by GC/MS-FID and electronic nose

Prediction of sensory attributes of European Emmental cheese using near-infrared spectroscopy: A feasibility study

Stable isotope ratios, major, trace and radioactive elements in emmental cheeses of different origins

Rapid Preconcentration and Enrichment Techniques for the Analysis of Food Volatile. A Review

Determining the geographic origin of Emmental cheeses produced during winter and summer using a technique based on the concatenation of MIR and fluorescence spectroscopic data

Analytical methods for the determination of the geographic origin of Emmental cheese: mid- and near-infrared spectroscopy

Triclosan: Occurrence and Fate of a Widely Used Biocide in the Aquatic Environment: Field Measurements in Wastewater Treatment Plants, Surface Waters, and Lake Sediments

Analytical methods for the determination of the geographic origin of Emmentaler cheese. Main framework of the project; chemical, biochemical, microbiological, colour and sensory analyses

Geographic origin of European Emmental cheese: Characterisation and descriptive statistics

Geographic origin of European Emmental. Use of discriminant analysis and artificial neural network for classification purposes

The potential of combined infrared and fluorescence spectroscopies as a method of determination of the geographic origin of Emmental cheeses

Chemical characterisation of European Emmental cheeses by near infrared spectroscopy using chemometric tools

90Sr, 238U, 234U, 137Cs, 40K and 239/240Pu in Emmental type cheese produced in different regions of Western Europe

Application of the MIR for the determination of some chemical parameters in European Emmental cheeses produced during summer

Data transferability between two MS-based electronic noses using processed cheeses and evaporated milk as reference materials

super(90)Sr, super(238)U, super(234)U, super(137), super(40)K and super(239/240)Pu in Emmental Type Cheese Produced in Different Regions of Western Europe

super(90)Sr, super(238)U, super(234)U, super(137)Cs, super(40)K and super(239/240)Pu in Emmental type cheese produced in different regions of Western Europe

Determining the Geographic Origin of Emmental Cheese by Mid- and near Infrared Spectroscopy

Mid-infrared spectrometry : A tool for the determination of chemical parameters in Emmental cheeses produced during winter

Fluorescence and infrared spectroscopies: a tool for the determination of the geographic origin of Emmental cheeses manufactured during summer

26 - Geographic traceability of cheese

Geographic traceability of cheese

A predation assay using amoebae to screen for virulence factors unearthed the first W. chondrophila inclusion membrane protein

Common skin infection due to Panton–Valentine leucocidin-producing Staphylococcus aureus strains in asylum seekers from Eritrea: a genome-based investigation of a suspected outbreak

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