Odor-Active Compounds in Malt Extracts for the Baking Industry – Identification, Sources, and Impact on Bread Aroma
- Weitere Titel
-
Geruchsaktive Verbindungen in Malzextrakten für die Backindustrie – Identifizierung, Quellen und Einfluss auf das Brotaroma
- Standort
-
Deutsche Nationalbibliothek Frankfurt am Main
- Umfang
-
Online-Ressource
- Sprache
-
Englisch
- Anmerkungen
-
München, Technische Universität München, Dissertation, 2023
- Schlagwort
-
EXTRACT
- Ereignis
-
Veröffentlichung
- (wo)
-
München
- (wer)
-
Universitätsbibliothek der TU München
- (wann)
-
2023
- Urheber
-
Rögner, Nadine Sarah
- Beteiligte Personen und Organisationen
-
Steinhaus, Martin
Rychlik, Michael
- URN
-
urn:nbn:de:bvb:91-diss-20230112-1655281-1-6
- Rechteinformation
-
Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
14.08.2025, 10:52 MESZ
Datenpartner
Dieses Objekt wird bereitgestellt von:
Deutsche Nationalbibliothek. Bei Fragen zum Objekt wenden Sie sich bitte an den Datenpartner.
Deutsche Nationalbibliothek. Bei Fragen zum Objekt wenden Sie sich bitte an den Datenpartner.
Beteiligte
- Rögner, Nadine Sarah
- Steinhaus, Martin
- Rychlik, Michael
- Universitätsbibliothek der TU München
Entstanden
- 2023
Ähnliche Objekte (12)
Rainbow trout from aquacultural farming − characterization of aroma profiles as basis for future targeted optimization of sensory quality
Synthesis of isotopically labeled standards of vitamin B6 and their application in the development of an LC-MS/MS method for quantification of B6 in food
Deep Metabotyping of exhaled breath condensate (EBC) – characterization of surrogate markers for systemic metabolism and non-invasive diagnostics in Diabetes
Phytosterol and Acyl Chain Oxidation Products Formed upon Thermal Treatment of Phytosteryl/-stanyl Fatty Acid Esters
Characterization of odorants in adhesives
Multi-Omics Analysis Reveals Extensive Lipid and Metabolite Remodeling During Adipogenesis in Human Adipocytes
Untersuchungen zur Abhängigkeit der Allergenität von Apfelgenotypen vom Mal d 1-Gesamtgehalt, den Mal d 1-Proteinvarianten und dem Polyphenolgehalt
Valorizing food byproducts: Distiller’s grains and its potential as functional ingredient for cereal based food products
Development and Application of Stable Isotope Dilution Assays for the Fusarium Mycotoxins Enniatins and Beauvericin
Quantifizierung Bet v 1-homologer Proteine in Erdbeeren, Tomaten und Pflaumen
Mass Spectrometry Compatible Enzymatic Assays: Miniaturisation, Automation and Applications
Influences on the concetration of hop flavor components during dry hopping
Rainbow trout from aquacultural farming − characterization of aroma profiles as basis for future targeted optimization of sensory quality
Synthesis of isotopically labeled standards of vitamin B6 and their application in the development of an LC-MS/MS method for quantification of B6 in food
Deep Metabotyping of exhaled breath condensate (EBC) – characterization of surrogate markers for systemic metabolism and non-invasive diagnostics in Diabetes
Phytosterol and Acyl Chain Oxidation Products Formed upon Thermal Treatment of Phytosteryl/-stanyl Fatty Acid Esters
Characterization of odorants in adhesives
Multi-Omics Analysis Reveals Extensive Lipid and Metabolite Remodeling During Adipogenesis in Human Adipocytes
Untersuchungen zur Abhängigkeit der Allergenität von Apfelgenotypen vom Mal d 1-Gesamtgehalt, den Mal d 1-Proteinvarianten und dem Polyphenolgehalt
Valorizing food byproducts: Distiller’s grains and its potential as functional ingredient for cereal based food products
Development and Application of Stable Isotope Dilution Assays for the Fusarium Mycotoxins Enniatins and Beauvericin
Quantifizierung Bet v 1-homologer Proteine in Erdbeeren, Tomaten und Pflaumen
Mass Spectrometry Compatible Enzymatic Assays: Miniaturisation, Automation and Applications
Influences on the concetration of hop flavor components during dry hopping
Rainbow trout from aquacultural farming − characterization of aroma profiles as basis for future targeted optimization of sensory quality
Synthesis of isotopically labeled standards of vitamin B6 and their application in the development of an LC-MS/MS method for quantification of B6 in food
Deep Metabotyping of exhaled breath condensate (EBC) – characterization of surrogate markers for systemic metabolism and non-invasive diagnostics in Diabetes
Phytosterol and Acyl Chain Oxidation Products Formed upon Thermal Treatment of Phytosteryl/-stanyl Fatty Acid Esters
Characterization of odorants in adhesives
Multi-Omics Analysis Reveals Extensive Lipid and Metabolite Remodeling During Adipogenesis in Human Adipocytes
Untersuchungen zur Abhängigkeit der Allergenität von Apfelgenotypen vom Mal d 1-Gesamtgehalt, den Mal d 1-Proteinvarianten und dem Polyphenolgehalt
Valorizing food byproducts: Distiller’s grains and its potential as functional ingredient for cereal based food products
Development and Application of Stable Isotope Dilution Assays for the Fusarium Mycotoxins Enniatins and Beauvericin
Quantifizierung Bet v 1-homologer Proteine in Erdbeeren, Tomaten und Pflaumen
Mass Spectrometry Compatible Enzymatic Assays: Miniaturisation, Automation and Applications