Monografie
Characterisation of the key aroma compounds in processed duck liver - studies on their formation during roasting and differences to livers of other animal species
- Ausgabe
-
1. Aufl.
- Sprache
-
Englisch
- Umfang
-
151 S.
- Anmerkungen
-
Zugl.: München, Techn. Univ., Diss., 2012
- ISBN
-
978-3-938896-52-5
- Identifier
-
1031272879
Thema
Lebensmittelchemie; Lebensmitteluntersuchung; Lebensmittelanalyse; Hochschulschrift
Beteiligte Personen und Organisationen
Straßer, Simone
- Inhaltsverzeichnis
- Rechteinformation
-
Der Zugriff auf Teile des Objekts ist unbeschränkt möglich.
- Letzte Aktualisierung
-
15.04.2024, 08:45 MESZ
Objekttyp
- Monografie
Beteiligte
- Straßer, Simone
Ähnliche Objekte (12)
Characterisation of impact aroma compounds in crustaceans by application of the molecular sensory science concept : influence of the processing conditions
New methodologies for the analysis of phytosterols and their intact esters : applications to cereals, nuts and edible plant oils
Development and application of stable isotope dilution assays for the Fusarium mycotoxins enniatins and beauvericin
Methodical approach for food profiling : physical and sensory characterisation of German Emmental-type cheese and statistical data evaluation
Untersuchungen zur Qualitätsbeschreibung von Lebensmitteln mittels berührungsloser Leitfähigkeitsmessung
Bewertung von rückstandsanalytischen Laborkompetenzen anhand experimenteller Daten
Arsenic species analysis in foods and biota
In vitro and in vivo biofunctional effects of selected coffee compounds, extracts and brews on key elements of adenosine receptor-mediated signaling pathways and on cellular heme oxygenase
Impact of hot water extraction methods on key aroma compounds in beverages from differently roasted coffees and studies on the influence of single aroma compounds on the overall coffee aroma
Untersuchung von Matrixeffekten in der Pestizidanalytik - Entwicklung und Validierung einer vollautomatischen Multimethode für über 300 Wirkstoffe in Obst und Gemüse mittels HILIC-RP-MS/MS
Development of a competitive immunoassay microarray for the detection of the Staphylococcus aureus enterotoxins A-D and H in dairy products
Metabolic activity and symbiotic interaction of bacteria and yeasts in water kefir
Characterisation of impact aroma compounds in crustaceans by application of the molecular sensory science concept : influence of the processing conditions
New methodologies for the analysis of phytosterols and their intact esters : applications to cereals, nuts and edible plant oils
Development and application of stable isotope dilution assays for the Fusarium mycotoxins enniatins and beauvericin
Methodical approach for food profiling : physical and sensory characterisation of German Emmental-type cheese and statistical data evaluation
Untersuchungen zur Qualitätsbeschreibung von Lebensmitteln mittels berührungsloser Leitfähigkeitsmessung
Bewertung von rückstandsanalytischen Laborkompetenzen anhand experimenteller Daten
Arsenic species analysis in foods and biota
In vitro and in vivo biofunctional effects of selected coffee compounds, extracts and brews on key elements of adenosine receptor-mediated signaling pathways and on cellular heme oxygenase
Impact of hot water extraction methods on key aroma compounds in beverages from differently roasted coffees and studies on the influence of single aroma compounds on the overall coffee aroma
Untersuchung von Matrixeffekten in der Pestizidanalytik - Entwicklung und Validierung einer vollautomatischen Multimethode für über 300 Wirkstoffe in Obst und Gemüse mittels HILIC-RP-MS/MS
Development of a competitive immunoassay microarray for the detection of the Staphylococcus aureus enterotoxins A-D and H in dairy products
Metabolic activity and symbiotic interaction of bacteria and yeasts in water kefir
Characterisation of impact aroma compounds in crustaceans by application of the molecular sensory science concept : influence of the processing conditions
New methodologies for the analysis of phytosterols and their intact esters : applications to cereals, nuts and edible plant oils
Development and application of stable isotope dilution assays for the Fusarium mycotoxins enniatins and beauvericin
Methodical approach for food profiling : physical and sensory characterisation of German Emmental-type cheese and statistical data evaluation
Untersuchungen zur Qualitätsbeschreibung von Lebensmitteln mittels berührungsloser Leitfähigkeitsmessung
Bewertung von rückstandsanalytischen Laborkompetenzen anhand experimenteller Daten
Arsenic species analysis in foods and biota
In vitro and in vivo biofunctional effects of selected coffee compounds, extracts and brews on key elements of adenosine receptor-mediated signaling pathways and on cellular heme oxygenase
Impact of hot water extraction methods on key aroma compounds in beverages from differently roasted coffees and studies on the influence of single aroma compounds on the overall coffee aroma
Untersuchung von Matrixeffekten in der Pestizidanalytik - Entwicklung und Validierung einer vollautomatischen Multimethode für über 300 Wirkstoffe in Obst und Gemüse mittels HILIC-RP-MS/MS
Development of a competitive immunoassay microarray for the detection of the Staphylococcus aureus enterotoxins A-D and H in dairy products