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Institute of Food and One Health

Organisational unit: Institutes

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Publications

  1. 1998
  2. Published

    Wieviel Nährstoffe brauchen wir?

    Hahn, A., 1998, In: UGB-Forum. 98, 2, p. 80-81 2 p.

    Research output: Contribution to journal › Article › Research

  3. 1997
  4. Published

    1-O-tran.s-Cinnainoyl-β-D-glucopyranose: Alcohol Cinnamoyltransferase Activity in Fruits of Cape Gooseberry (Physalis peruviana L.)

    Latza, S. & Berger, R. G., Dec 1997, In: Zeitschrift für Naturforschung - Section C Journal of Biosciences. 52, 11-12, p. 747-755 9 p.

    Research output: Contribution to journal › Article › Research › peer review

  5. Published

    Standardisierte Texturmessung: Ermittlung optimierter MeBparameter zur Texturmessung von Gemilse

    Werlein, H. D. & Watkinson, B. M., 1 Oct 1997, In: Applied rheology. 7, 5, p. 211-218 8 p.

    Research output: Contribution to journal › Article › Research › peer review

  6. Published

    Analysis of oxylipins by high-performance liquid chromatography with evaporative light-scattering detection and particle beam-mass spectrometry

    Rehbock, B., Gansser, D. & Berger, R. G., 1 Sept 1997, In: LIPIDS. 32, 9, p. 1003-1010 8 p.

    Research output: Contribution to journal › Article › Research › peer review

  7. Published

    Methyl Jasmonates in Developing Strawberry Fruit (Fragaria ananassa Duch. Cv. Kent)

    Gansser, D., Latza, S. & Berger, R. G., 16 Jul 1997, In: Journal of Agricultural and Food Chemistry. 45, 7, p. 2477-2480 4 p.

    Research output: Contribution to journal › Article › Research › peer review

  8. Published

    Applicability of the swab sampling technique in order to determine the microbial quality of poultry by means of ATP Bioluminescence

    Werlein, H. D. & Fricke, R., 1997, In: Archiv fur Lebensmittelhygiene. 48, 1, p. 14-16 3 p.

    Research output: Contribution to journal › Article › Research › peer review

  9. Published

    Aromaester aus aktivierten Vorstufen: Identifizierung von 1-O-Cinnamoylglycosiden als Vorläufer flüchtiger Alkylcinnamate in Früchten

    Latza, S., Ganßer, D. & Berger, R. G., 1997, In: Lebensmittelchemie: Zeitschrift d. Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker (Print). 51, p. 93 1 p.

    Research output: Contribution to journal › Article › Research

  10. Published

    Aromastoffe während der Entwicklung von Erdbeerfrüchten

    Ganßer, D., Latza, S. & Berger, R. G., 1997, In: Lebensmittelchemie: Zeitschrift d. Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker (Print). 51, p. 92 1 p.

    Research output: Contribution to journal › Article › Research

  11. Published

    Biotechnology of Aroma Compounds

    Berger, R. G. (Editor), 1997, Berlin: Springer Verlag. 274 p.

    Research output: Book/Report › Anthology › Research

  12. Published

    Determination of major chlorophyll degradation products

    Mangos, T. J. & Berger, R. G., 1997, In: European Food Research and Technology. 204, 5, p. 345-350 6 p.

    Research output: Contribution to journal › Article › Research › peer review

  13. Published

    Fuzzy sets and fuzzy decision making in nutrition

    Wirsam, B., Hahn, A., Uthus, E. O. & Leitzmann, C., 1997, In: European Journal of Clinical Nutrition. 51, 5, p. 286-296 11 p.

    Research output: Contribution to journal › Article › Research › peer review

  14. Published

    Genesis of aroma compounds in phototrophic cell culture of grapefruit, C. paradisi cv. White Marsh

    Reil, G. & Berger, R. G., 1997, Flavour Science: Recent Developments. p. 97-104

    Research output: Chapter in book/report/conference proceeding › Conference contribution › Research

  15. Published

    Glänzende Überzüge - Besseres Aussehen durch Optimierung der Kühlung

    Franke, K. & Tscheuschner, H., 1997, In: Süsswaren. 41, 5, p. 16-18 3 p.

    Research output: Contribution to journal › Article › Transfer

  16. Published

    Möglichkeiten der Erfassung von Kristallanteil und -größe in übersättigten Saccharid-Lösungen mittels DSC

    Franke, K. & Winkler, T., 1997.

    Research output: Contribution to conference › Paper › Research › peer review

  17. Published

    Odour active compounds of fresh wheat germ

    El-Saharty, Y. S., Tawakkol, M. S., El-Zeany, B. A. & Berger, R. G., 1997, In: Advances in food sciences. 19, p. 90-94

    Research output: Contribution to journal › Article › Research

  18. Published

    Strategies toward an efficient biotechnology of aromas

    Abraham, B., Onken, J., Reil, G. & Berger, R. G., 1997, Flavour perception, aroma evaluation: proceedings of the 5th Wartburg Aroma Symposium. Bergholz-Rehbrücke, p. 357-373

    Research output: Chapter in book/report/conference proceeding › Conference contribution › Research

  19. Published

    Variation of chlorophyll and essential oils in photomixotrophic cell cultures of Coleonema album (Thunb.)

    Reil, G. & Berger, R. G., 1997, In: Journal of plant physiology. 150, 1-2, p. 160-166 7 p.

    Research output: Contribution to journal › Article › Research › peer review

  20. 1996
  21. Published

    Degradation of [2H]phenylalanine by the basidiomycete Ischnoderma benzoinum

    Krings, U., Hinz, M. & Berger, R. G., 1 Nov 1996, In: Journal of biotechnology. 2, p. 123-129

    Research output: Contribution to journal › Article › Research

  22. Published

    ATP bioluminescence for rapid determination of the microbiological quality of poultry meat

    Werlein, H. D. & Fricke, R., Nov 1996, In: Archiv fur Geflugelkunde. 60, 5, p. 212-217 6 p.

    Research output: Contribution to journal › Article › Research › peer review

  23. Published

    Verfahren zur Herstellung von Schokoladenmassen

    Tscheuschner, H. D. (Inventor) & Franke, K. (Inventor), 19 Sept 1996, IPC No. A23G 1/ 04 A I, Patent No. DE19518626, Priority date 24 May 1995, Priority No. DE19951018626

    Research output: Patent

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