2015

  • Are implicit emotion measurements evoked by food unrelated to liking? (Abstract)
    Authors: Mojet, J; Durrschmid, K; Danner, L; Jochl, M; Heinio, RL; Holthuysen, N; Koster, E.
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  • Characterisation of traditional Macedonian edible oils by their fatty acid composition and their volatile compounds (Abstract)
    Authors: Ivanova-Petropulos, V., Mitrev, S., Stafilov, T., Markova, N., Leitner, E., Lankmayr, E. & Siegmund, B.
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  • Chia (Salvia hispanica L.) als Zutat für glutenfreie Backwaren (Abstract)
    Authors: Andrea Brunnmair, Dorota Majchrzak
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  • Comparison of homo- and heterofermentative lactic acid bacteria for implementation of fermented wheat bran in bread (Abstract)
    Authors: Prückler, M; Lorenz, C; Endo, A; Kraler, M; Dürrschmid, K; Hendriks, K; Soares da Silva, F; Auterith, E; Kneifel, W; Michlmayr, H;
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  • Neue Erkenntnisse zur Aufklärung der Funktion des Geruchsinnes (Abstract)
    Authors: Dominika Frieszova, Dorota Majchrzak
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  • Neue Erkenntnisse zu den Grundgeschmacksarten (Abstract)
    Authors: Dorota Majchrzak, Danilo Grieco
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  • Sucrose-replacement by rebaudioside A in a model beverage (Abstract)
    Authors: Dorota Majchrzak, Annika Ipsen, Juergen Koenig
    Link