Publikationen und Projekte nach DDC664: Lebensmitteltechnologie

• Schefer, Larissa; Conde‐Petit, Béatrice; Müller, Nadina,

  2021.

  Biochemically assisted rice whitening for improving head rice yield.

  Journal of Food Process Engineering.

  Verfügbar unter: https://doi.org/10.1111/jfpe.13850

• Julius, Nina; Bongartz, Annette; Cezanne, Marie-Louise; Deneulin, Pascale; Guggenbühl, Barbara; Harms, Eugenia; Käser‐Käsermann, Fanny; Käser, Walter; Nuessli Guth, Jeannette; Amman, Jeanine,

  2021.

  Age-related associations of selected odours - what differences exist between language regions and different age-groups in Switzerland? : sub study of the international study : smells like teen spirit II [Poster].

  In:

  14th Pangborn Sensory Science Symposium, online, 9-12 August 2021.

• Ullrich, Lisa; Neiens, Silva; Hühn, Tilo; Steinhaus, Martin; Chetschik, Irene,

  2021.

  Impact of water on odor-active compounds in fermented and dried cocoa beans and chocolates made thereof.

  Journal of Agricultural and Food Chemistry.

  69(30), S. 8504-8510.

  Verfügbar unter: https://doi.org/10.1021/acs.jafc.1c02287

• Gubser, Geraldine; Vollenweider, Sabine; Eibl, Dieter; Eibl, Regine,

  2021.

  Food ingredients and food made with plant cell and tissue cultures : state‐of‐the art and future trends.

  Engineering in Life Sciences.

  21(3-4), S. 87-98.

  Verfügbar unter: https://doi.org/10.1002/elsc.202000077

• Yildirim, Selçuk; Röcker, Bettina,

  2021.

  Sustainable antimicrobial packaging technologies

  .

  In:

  Athanassiou, Athanassia, Hrsg.,

  Sustainable Food Packaging Technology.

  Wiley.

  S. 323-348.

  Verfügbar unter: https://doi.org/10.1002/9783527820078.ch12