[{"publication_identifier":{"isbn":["978-3-98892-026-3"]},"publication_status":"published","department":[{"_id":"DEP4010"}],"title":"Lebensmittel-Mykologie : Verderbsprozesse - Fermentation - biologische Hintergründe ","publisher":"Behr´s Verlag","citation":{"havard":"F. Ebel, M. Weidenbörner, Lebensmittel-Mykologie : Verderbsprozesse - Fermentation - biologische Hintergründe , 2nd ed., Behr´s Verlag, Hamburg, 2026.","ufg":"Ebel, Frank/Weidenbörner, Martin: Lebensmittel-Mykologie : Verderbsprozesse - Fermentation - biologische Hintergründe , hg. von Ulrich, Sebastian, Hamburg 22026.","mla":"Ebel, Frank, and Martin Weidenbörner. Lebensmittel-Mykologie : Verderbsprozesse - Fermentation - biologische Hintergründe . Edited by Sebastian Ulrich, 2nd ed., Behr´s Verlag, 2026.","short":"F. Ebel, M. Weidenbörner, Lebensmittel-Mykologie : Verderbsprozesse - Fermentation - biologische Hintergründe , 2nd ed., Behr´s Verlag, Hamburg, 2026.","ama":"Ebel F, Weidenbörner M. Lebensmittel-Mykologie : Verderbsprozesse - Fermentation - biologische Hintergründe . 2nd ed. (Ulrich S, ed.). Behr´s Verlag; 2026.","chicago":"Ebel, Frank, and Martin Weidenbörner. Lebensmittel-Mykologie : Verderbsprozesse - Fermentation - biologische Hintergründe . Edited by Sebastian Ulrich. 2nd ed. Hamburg: Behr´s Verlag, 2026.","din1505-2-1":"Ebel, Frank ; Weidenbörner, Martin ; Ulrich, S. (Hrsg.): Lebensmittel-Mykologie : Verderbsprozesse - Fermentation - biologische Hintergründe . 2. Aufl. Hamburg : Behr´s Verlag, 2026","apa":"Ebel, F., & Weidenbörner, M. (2026). Lebensmittel-Mykologie : Verderbsprozesse - Fermentation - biologische Hintergründe (S. Ulrich, Ed.; 2nd ed.). Behr´s Verlag.","ieee":"F. Ebel and M. Weidenbörner, Lebensmittel-Mykologie : Verderbsprozesse - Fermentation - biologische Hintergründe , 2nd ed. Hamburg: Behr´s Verlag, 2026.","van":"Ebel F, Weidenbörner M. Lebensmittel-Mykologie : Verderbsprozesse - Fermentation - biologische Hintergründe . 2nd ed. Ulrich S, editor. Hamburg: Behr´s Verlag; 2026. 452 p.","bjps":"Ebel F and Weidenbörner M (2026) Lebensmittel-Mykologie : Verderbsprozesse - Fermentation - biologische Hintergründe , 2nd ed., Ulrich S (ed.). Hamburg: Behr´s Verlag.","chicago-de":"Ebel, Frank und Martin Weidenbörner. 2026. Lebensmittel-Mykologie : Verderbsprozesse - Fermentation - biologische Hintergründe . Hg. von Sebastian Ulrich. 2. Aufl. Hamburg: Behr´s Verlag."},"edition":"2","date_created":"2025-12-02T10:36:29Z","language":[{"iso":"ger"}],"year":"2026","date_updated":"2025-12-08T09:17:51Z","user_id":"42121","type":"book","page":"452","_id":"13314","abstract":[{"text":"Pilze prägen die Lebensmittelindustrie: als wertvolle Helfer bei der Herstellung traditioneller und innovativer Produkte. Ebenso sind sie als Verursacher von Verderb und Mykotoxin-Bildung gefürchtet. Dieses Fachbuch bietet einen umfassenden Überblick über die Rolle von Schimmelpilzen und Hefen in allen Nahrungsmitteln.","lang":"ger"}],"editor":[{"last_name":"Ulrich","id":"85847","full_name":"Ulrich, Sebastian","orcid":"0000-0002-4511-9537","first_name":"Sebastian"}],"place":"Hamburg","author":[{"full_name":"Ebel, Frank","last_name":"Ebel","first_name":"Frank"},{"full_name":"Weidenbörner, Martin","last_name":"Weidenbörner","first_name":"Martin"}],"status":"public"},{"publication_status":"published","publication_identifier":{"eissn":["2731-9245"]},"title":"Microbial carcass contamination during pig slaughter – a narrative overview on recent data and documentation in routine slaughter","department":[{"_id":"DEP4028"},{"_id":"DEP4029"}],"doi":"10.1186/s40550-025-00129-7","issue":"1","publication":"Food Safety and Risk","keyword":["Swine","Abattoir","Slaughter hygiene","Data harmonisation","Microbial count","PICO process"],"citation":{"chicago":"Kirse, Alina, Bastian Wyink, Henrike von Haacke, Thomas Alter, Niels Bandick, Nina Langkabel, Diana Meemken, Matthias Upmann, and Lothar Kreienbrock. “Microbial Carcass Contamination during Pig Slaughter – a Narrative Overview on Recent Data and Documentation in Routine Slaughter.” Food Safety and Risk 13, no. 1 (2026). https://doi.org/10.1186/s40550-025-00129-7.","short":"A. Kirse, B. Wyink, H. von Haacke, T. Alter, N. Bandick, N. Langkabel, D. Meemken, M. Upmann, L. Kreienbrock, Food Safety and Risk 13 (2026).","mla":"Kirse, Alina, et al. “Microbial Carcass Contamination during Pig Slaughter – a Narrative Overview on Recent Data and Documentation in Routine Slaughter.” Food Safety and Risk, vol. 13, no. 1, 6, 2026, https://doi.org/10.1186/s40550-025-00129-7.","din1505-2-1":"Kirse, Alina ; Wyink, Bastian ; von Haacke, Henrike ; Alter, Thomas ; Bandick, Niels ; Langkabel, Nina ; Meemken, Diana ; Upmann, Matthias ; u. a.: Microbial carcass contamination during pig slaughter – a narrative overview on recent data and documentation in routine slaughter. In: Food Safety and Risk Bd. 13. [London], BioMed Central (2026), Nr. 1","chicago-de":"Kirse, Alina, Bastian Wyink, Henrike von Haacke, Thomas Alter, Niels Bandick, Nina Langkabel, Diana Meemken, Matthias Upmann und Lothar Kreienbrock. 2026. Microbial carcass contamination during pig slaughter – a narrative overview on recent data and documentation in routine slaughter. Food Safety and Risk 13, Nr. 1. doi:10.1186/s40550-025-00129-7, .","bjps":"Kirse A et al. (2026) Microbial Carcass Contamination during Pig Slaughter – a Narrative Overview on Recent Data and Documentation in Routine Slaughter. Food Safety and Risk 13.","havard":"A. Kirse, B. Wyink, H. von Haacke, T. Alter, N. Bandick, N. Langkabel, D. Meemken, M. Upmann, L. Kreienbrock, Microbial carcass contamination during pig slaughter – a narrative overview on recent data and documentation in routine slaughter, Food Safety and Risk. 13 (2026).","ufg":"Kirse, Alina u. a.: Microbial carcass contamination during pig slaughter – a narrative overview on recent data and documentation in routine slaughter, in: Food Safety and Risk 13 (2026), H. 1.","ama":"Kirse A, Wyink B, von Haacke H, et al. Microbial carcass contamination during pig slaughter – a narrative overview on recent data and documentation in routine slaughter. Food Safety and Risk. 2026;13(1). doi:10.1186/s40550-025-00129-7","apa":"Kirse, A., Wyink, B., von Haacke, H., Alter, T., Bandick, N., Langkabel, N., Meemken, D., Upmann, M., & Kreienbrock, L. (2026). Microbial carcass contamination during pig slaughter – a narrative overview on recent data and documentation in routine slaughter. Food Safety and Risk, 13(1), Article 6. https://doi.org/10.1186/s40550-025-00129-7","van":"Kirse A, Wyink B, von Haacke H, Alter T, Bandick N, Langkabel N, et al. Microbial carcass contamination during pig slaughter – a narrative overview on recent data and documentation in routine slaughter. Food Safety and Risk. 2026;13(1).","ieee":"A. Kirse et al., “Microbial carcass contamination during pig slaughter – a narrative overview on recent data and documentation in routine slaughter,” Food Safety and Risk, vol. 13, no. 1, Art. no. 6, 2026, doi: 10.1186/s40550-025-00129-7."},"publisher":"BioMed Central ","intvolume":" 13","language":[{"iso":"eng"}],"date_created":"2026-03-15T16:15:51Z","user_id":"83781","article_number":"6","date_updated":"2026-04-16T14:07:38Z","year":"2026","abstract":[{"lang":"eng","text":"As production of food from animal origin is always associated with microbiological contamination, there is a possible risk for consumers to be exposed to pathogenic microorganisms. It is therefore crucial to control microbiological contamination at all process steps with appropriate measures to detect contamination as soon as possible. To evaluate the effectiveness of reduction measures integrated into the slaughtering process, a baseline of contamination needs to be defined. Therefore, this review aimed to address sampling techniques and units used to describe levels of contamination on pig carcasses in routine slaughter by means of a narrative survey. Although Salmonella, Yersinia and Campylobacter are amongst the most relevant foodborne pathogens in pork production, we focussed on indicators of process hygiene such as Total Viable Count, Enterobacteriaceae, Coliforms and Escherichia coli. To compare the selected studies and trials, stratification by sampled matrix, sampling method, process step and unit was necessary. This investigation showed a wide variety of sampling techniques within those factors, which hinders the comparability of results across different studies. Furthermore, the reporting of standard statistical metrics was often inadequate, emphasising the need to harmonise sampling techniques and methodological reporting for both scientific and practical perspectives. Therefore, this review assessed the sampling methods used at each process step and for each sampled matrix individually and identified the missing statistical metrics. Establishing this foundation is essential for selecting the most relevant matrices and methods and for developing a guide to improve data quality and comparability across future studies."}],"type":"scientific_journal_article","_id":"13497","volume":13,"author":[{"first_name":"Alina","last_name":"Kirse","full_name":"Kirse, Alina"},{"first_name":"Bastian","full_name":"Wyink, Bastian","last_name":"Wyink"},{"first_name":"Henrike","full_name":"von Haacke, Henrike","last_name":"von Haacke"},{"first_name":"Thomas","full_name":"Alter, Thomas","last_name":"Alter"},{"first_name":"Niels","full_name":"Bandick, Niels","last_name":"Bandick"},{"full_name":"Langkabel, Nina","last_name":"Langkabel","first_name":"Nina"},{"first_name":"Diana","full_name":"Meemken, Diana","last_name":"Meemken"},{"first_name":"Matthias","full_name":"Upmann, Matthias","id":"12666","last_name":"Upmann"},{"first_name":"Lothar","last_name":"Kreienbrock","full_name":"Kreienbrock, Lothar"}],"status":"public","place":"[London]"},{"issue":"1/2","publication_identifier":{"issn":["0015-363X"]},"publication_status":"published","title":"Was ist erlaubt, was verboten? 20. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 3. Teil","department":[{"_id":"DEP4028"},{"_id":"DEP4029"}],"conference":{"name":"20. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost.","location":"Lemgo","start_date":"2025-04-07","end_date":"2025-04-07"},"publication":"Fleischwirtschaft","intvolume":" 106","publisher":"dfv-Mediengruppe, Dt. Fachverl.","citation":{"chicago-de":"Upmann, Matthias und Gerd Weyland. 2026. Was ist erlaubt, was verboten? 20. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 3. Teil. Fleischwirtschaft 106, Nr. 1/2: 28–35.","bjps":"Upmann M and Weyland G (2026) Was ist erlaubt, was verboten? 20. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 3. Teil. Fleischwirtschaft 106, 28–35.","din1505-2-1":"Upmann, Matthias ; Weyland, Gerd: Was ist erlaubt, was verboten? 20. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 3. Teil. In: Fleischwirtschaft Bd. 106. Frankfurt, dfv-Mediengruppe, Dt. Fachverl. (2026), Nr. 1/2, S. 28–35","mla":"Upmann, Matthias, and Gerd Weyland. “Was ist erlaubt, was verboten? 20. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 3. Teil.” Fleischwirtschaft, vol. 106, no. 1/2, 2026, pp. 28–35.","short":"M. Upmann, G. Weyland, Fleischwirtschaft 106 (2026) 28–35.","chicago":"Upmann, Matthias, and Gerd Weyland. “Was ist erlaubt, was verboten? 20. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 3. Teil.” Fleischwirtschaft 106, no. 1/2 (2026): 28–35.","ieee":"M. Upmann and G. Weyland, “Was ist erlaubt, was verboten? 20. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 3. Teil,” Fleischwirtschaft, vol. 106, no. 1/2, pp. 28–35, 2026.","van":"Upmann M, Weyland G. Was ist erlaubt, was verboten? 20. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 3. Teil. Fleischwirtschaft. 2026;106(1/2):28–35.","apa":"Upmann, M., & Weyland, G. (2026). Was ist erlaubt, was verboten? 20. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 3. Teil. Fleischwirtschaft, 106(1/2), 28–35.","ama":"Upmann M, Weyland G. Was ist erlaubt, was verboten? 20. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 3. Teil. Fleischwirtschaft. 2026;106(1/2):28-35.","ufg":"Upmann, Matthias/Weyland, Gerd: Was ist erlaubt, was verboten? 20. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 3. Teil, in: Fleischwirtschaft 106 (2026), H. 1/2, S. 28–35.","havard":"M. Upmann, G. Weyland, Was ist erlaubt, was verboten? 20. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 3. Teil, Fleischwirtschaft. 106 (2026) 28–35."},"user_id":"83781","date_updated":"2026-04-15T14:07:12Z","year":"2026","language":[{"iso":"ger"}],"date_created":"2026-03-15T21:38:31Z","main_file_link":[{"url":"https://www.wiso-net.de/browse/Alle%20Quellen/Fachzeitschriften/Lebensmittel/Fleischwirtschaft?preview=FLW__2026-1-2&document=FLW__d76dea04793f1709632e0226ce096a3d1faad9b9"}],"author":[{"full_name":"Upmann, Matthias","id":"12666","last_name":"Upmann","first_name":"Matthias"},{"first_name":"Gerd","last_name":"Weyland","full_name":"Weyland, Gerd"}],"status":"public","place":"Frankfurt","abstract":[{"text":"Im Rahmen der Podiumsdiskussion wurden 32 aktuelle Fragestellungen aus der lebensmittelrechtlichen Praxis erörtert, deren Beantwortung in vorherigen und dieser Ausgabe der FLEISCHWIRTSCHAFT zusammenfassend dargestellt sind.","lang":"ger"}],"page":"28-35","_id":"13508","type":"industry_journal_article","volume":106},{"doi":"10.25644/7yns-b575","has_accepted_license":"1","publication_status":"published","department":[{"_id":"DEP4000"},{"_id":"DEP4029"}],"title":"Short Review on Microbial Transglutaminase (mTGase) as a Structuring Tool in Plant-Based Meat Alternatives: Mechanisms, Applications, Future Perspectives, Consumer Concerns and Market Adoption","file":[{"content_type":"application/pdf","date_created":"2026-03-27T09:30:11Z","relation":"main_file","file_id":"13630","success":1,"file_name":"Final_mTGtase.pdf","date_updated":"2026-03-27T09:30:11Z","creator":"adm-40d-sm4","file_size":152847,"access_level":"open_access"}],"ddc":["570"],"keyword":["microbial transglutaminase","plant-based meat","protein cross-linking","meat analogues","texture modification","regulatory classification","consumer perception","market adoption"],"oa":"1","file_date_updated":"2026-03-27T09:30:11Z","publisher":"Technische Hochschule Ostwestfalen-Lippe","citation":{"ieee":"E. Süßle, “Short Review on Microbial Transglutaminase (mTGase) as a Structuring Tool in Plant-Based Meat Alternatives: Mechanisms, Applications, Future Perspectives, Consumer Concerns and Market Adoption.” Technische Hochschule Ostwestfalen-Lippe, 2026. doi: 10.25644/7yns-b575.","van":"Süßle E. Short Review on Microbial Transglutaminase (mTGase) as a Structuring Tool in Plant-Based Meat Alternatives: Mechanisms, Applications, Future Perspectives, Consumer Concerns and Market Adoption. Technische Hochschule Ostwestfalen-Lippe; 2026.","chicago-de":"Süßle, Eberhard. 2026. Short Review on Microbial Transglutaminase (mTGase) as a Structuring Tool in Plant-Based Meat Alternatives: Mechanisms, Applications, Future Perspectives, Consumer Concerns and Market Adoption. Technische Hochschule Ostwestfalen-Lippe. doi:10.25644/7yns-b575, .","bjps":"Süßle E (2026) Short Review on Microbial Transglutaminase (MTGase) as a Structuring Tool in Plant-Based Meat Alternatives: Mechanisms, Applications, Future Perspectives, Consumer Concerns and Market Adoption.","ufg":"Süßle, Eberhard: Short Review on Microbial Transglutaminase (mTGase) as a Structuring Tool in Plant-Based Meat Alternatives: Mechanisms, Applications, Future Perspectives, Consumer Concerns and Market Adoption, o. O. 2026.","havard":"E. Süßle, Short Review on Microbial Transglutaminase (mTGase) as a Structuring Tool in Plant-Based Meat Alternatives: Mechanisms, Applications, Future Perspectives, Consumer Concerns and Market Adoption, (2026).","din1505-2-1":"Süßle, Eberhard: Short Review on Microbial Transglutaminase (mTGase) as a Structuring Tool in Plant-Based Meat Alternatives: Mechanisms, Applications, Future Perspectives, Consumer Concerns and Market Adoption, Technische Hochschule Ostwestfalen-Lippe (2026)","apa":"Süßle, E. (2026). Short Review on Microbial Transglutaminase (mTGase) as a Structuring Tool in Plant-Based Meat Alternatives: Mechanisms, Applications, Future Perspectives, Consumer Concerns and Market Adoption. Technische Hochschule Ostwestfalen-Lippe. https://doi.org/10.25644/7yns-b575","mla":"Süßle, Eberhard. Short Review on Microbial Transglutaminase (MTGase) as a Structuring Tool in Plant-Based Meat Alternatives: Mechanisms, Applications, Future Perspectives, Consumer Concerns and Market Adoption. Technische Hochschule Ostwestfalen-Lippe, 2026, https://doi.org/10.25644/7yns-b575.","ama":"Süßle E. Short Review on Microbial Transglutaminase (mTGase) as a Structuring Tool in Plant-Based Meat Alternatives: Mechanisms, Applications, Future Perspectives, Consumer Concerns and Market Adoption. Published online 2026. doi:10.25644/7yns-b575","chicago":"Süßle, Eberhard. “Short Review on Microbial Transglutaminase (MTGase) as a Structuring Tool in Plant-Based Meat Alternatives: Mechanisms, Applications, Future Perspectives, Consumer Concerns and Market Adoption.” Technische Hochschule Ostwestfalen-Lippe, 2026. https://doi.org/10.25644/7yns-b575.","short":"E. Süßle, (2026)."},"language":[{"iso":"eng"}],"date_created":"2026-03-27T09:31:16Z","user_id":"83781","date_updated":"2026-04-13T11:07:34Z","year":"2026","abstract":[{"text":"Plant-based meat alternatives continue to gain market relevance due to sustainability, ethical, and health considerations. However, replicating the texture, cohesion, and sensory attributes of animal-derived meat remains a major technological challenge. Microbial transglutaminase (mTGase), an enzyme that catalyzes covalent cross-linking between glutamine and lysine residues in proteins, has emerged as a promising structuring tool for improving protein network formation in plant-based systems. Produced via microbial fermentation, mTGase is calcium-independent and active across a broad range of food-processing conditions. This review summarizes the mechanism of action of mTGase, its reactivity toward major plant protein sources, and its functional role in comminuted, emulsified, and structured plant-based meat products. Particular emphasis is placed on the integration of mTGase with physical structuring technologies such as extrusion and shear-cell processing. Overall, mTGase represents a versatile enzymatic strategy for enhancing texture and cohesion while reducing reliance on synthetic binders in clean-label plant-based meat alternatives.","lang":"eng"}],"page":"5","_id":"13629","type":"preprint","author":[{"id":"85848","full_name":"Süßle, Eberhard","last_name":"Süßle","first_name":"Eberhard"}],"status":"public"},{"keyword":["Cell density","Cell enumeration","Cell viability","CHO-K1"],"publication":"Chemie Ingenieur Technik","issue":"1-2","doi":"10.1002/cite.70048","department":[{"_id":"DEP4029"},{"_id":"DEP4028"}],"title":"Performance Comparison between Semi‐Automated and Manual Cell Counting for Animal Cell Culture","publication_identifier":{"issn":["0009-286X"],"eissn":["1522-2640"]},"publication_status":"published","intvolume":" 98","publisher":"Wiley","quality_controlled":"1","citation":{"bjps":"Uhlendorff S et al. (2025) Performance Comparison between Semi‐Automated and Manual Cell Counting for Animal Cell Culture. Chemie Ingenieur Technik 98, 57–68.","chicago-de":"Uhlendorff, Selina, Ulrich Odefey, Björn Frahm und Miriam Pein-Hackelbusch. 2025. Performance Comparison between Semi‐Automated and Manual Cell Counting for Animal Cell Culture. Chemie Ingenieur Technik 98, Nr. 1–2: 57–68. doi:10.1002/cite.70048, .","din1505-2-1":"Uhlendorff, Selina ; Odefey, Ulrich ; Frahm, Björn ; Pein-Hackelbusch, Miriam: Performance Comparison between Semi‐Automated and Manual Cell Counting for Animal Cell Culture. In: Chemie Ingenieur Technik Bd. 98. Weinheim, Wiley (2025), Nr. 1–2, S. 57–68","short":"S. Uhlendorff, U. Odefey, B. Frahm, M. Pein-Hackelbusch, Chemie Ingenieur Technik 98 (2025) 57–68.","chicago":"Uhlendorff, Selina, Ulrich Odefey, Björn Frahm, and Miriam Pein-Hackelbusch. “Performance Comparison between Semi‐Automated and Manual Cell Counting for Animal Cell Culture.” Chemie Ingenieur Technik 98, no. 1–2 (2025): 57–68. https://doi.org/10.1002/cite.70048.","mla":"Uhlendorff, Selina, et al. “Performance Comparison between Semi‐Automated and Manual Cell Counting for Animal Cell Culture.” Chemie Ingenieur Technik, vol. 98, no. 1–2, 2025, pp. 57–68, https://doi.org/10.1002/cite.70048.","van":"Uhlendorff S, Odefey U, Frahm B, Pein-Hackelbusch M. Performance Comparison between Semi‐Automated and Manual Cell Counting for Animal Cell Culture. Chemie Ingenieur Technik. 2025;98(1–2):57–68.","ieee":"S. Uhlendorff, U. Odefey, B. Frahm, and M. Pein-Hackelbusch, “Performance Comparison between Semi‐Automated and Manual Cell Counting for Animal Cell Culture,” Chemie Ingenieur Technik, vol. 98, no. 1–2, pp. 57–68, 2025, doi: 10.1002/cite.70048.","apa":"Uhlendorff, S., Odefey, U., Frahm, B., & Pein-Hackelbusch, M. (2025). Performance Comparison between Semi‐Automated and Manual Cell Counting for Animal Cell Culture. Chemie Ingenieur Technik, 98(1–2), 57–68. https://doi.org/10.1002/cite.70048","ama":"Uhlendorff S, Odefey U, Frahm B, Pein-Hackelbusch M. Performance Comparison between Semi‐Automated and Manual Cell Counting for Animal Cell Culture. Chemie Ingenieur Technik. 2025;98(1-2):57-68. doi:10.1002/cite.70048","ufg":"Uhlendorff, Selina u. a.: Performance Comparison between Semi‐Automated and Manual Cell Counting for Animal Cell Culture, in: Chemie Ingenieur Technik 98 (2025), H. 1–2, S. 57–68.","havard":"S. Uhlendorff, U. Odefey, B. Frahm, M. Pein-Hackelbusch, Performance Comparison between Semi‐Automated and Manual Cell Counting for Animal Cell Culture, Chemie Ingenieur Technik. 98 (2025) 57–68."},"oa":"1","date_updated":"2026-03-27T17:14:42Z","year":"2025","user_id":"45666","date_created":"2025-12-08T07:26:52Z","main_file_link":[{"open_access":"1"}],"language":[{"iso":"eng"}],"place":"Weinheim","status":"public","author":[{"first_name":"Selina","orcid":"https://orcid.org/0000-0002-0502-8032","full_name":"Uhlendorff, Selina","id":"68713","last_name":"Uhlendorff"},{"first_name":"Ulrich","id":"74218","full_name":"Odefey, Ulrich","last_name":"Odefey"},{"first_name":"Björn","last_name":"Frahm","id":"45666","full_name":"Frahm, Björn"},{"last_name":"Pein-Hackelbusch","full_name":"Pein-Hackelbusch, Miriam","id":"64952","orcid":"0000-0002-7920-0595","first_name":"Miriam"}],"volume":98,"_id":"13315","page":"57–68","type":"scientific_journal_article","abstract":[{"text":"Determining cell density and viability with (semi‐)automated methods enables rapid cell cultivation analysis. However, scientific validation is required, typically by comparing results to manual counting. To address this, we present a method to evaluate and compare two cell counting methods exemplified by a manual and a semi‐automated method (Countstar BioTech). Experiments followed validation parameters aligned with the International Council for Harmonization (ICH) Q2(R1) guideline and a dilution series design based on ISO 20391‐2:2019. Both the semi‐automated and manual methods showed comparable specificity and linearity for Chinese hamster ovary (CHO)‐K1 cells. The semi‐automated method exhibited superior repeatability for total cell density, whereas cell viability results showed no significant difference.","lang":"eng"}]},{"date_created":"2025-12-12T15:01:22Z","language":[{"iso":"eng"}],"date_updated":"2025-12-15T13:28:18Z","year":"2025","user_id":"83781","_id":"13326","type":"scientific_journal_article","page":"363-371","volume":53,"abstract":[{"text":"Objective\r\n\r\nThe aim of this study was to compare the fattening performance and pork quality of 10 pigs from the endangered breed Bentheim Black Pied (BBS) with 30 F1 pigs from the widely used Danish hybrid pig (Large White x Danish Landrace) crossed with BBS (BHP), all fattened up under free-range conditions.\r\n\r\nMaterial and Methods\r\n\r\nA total of 40 pigs were fattened up under a restrictive feeding regime on a 1.28ha pasture and weighed monthly. Subsequently, the pigs were slaughtered, carcass traits were assessed, and samples from M. longissimus thoracis et lumborum (LTL) and back-fat were collected for laboratory analysis.\r\n\r\nResults\r\n\r\nFattening performance differed significantly between the groups: BHP pigs were significantly heavier at the end of the fattening period (128.3 kg BHP vs. 102.5 kg BBS), with significantly higher average daily weight gain. Significant differences were observed in carcass characteristics (carcass length, cutlet weight, carcass yield). However, BBS pigs showed a more favourable fatty acid profile, notably with higher levels of the essential α-linolenic acid. Water-holding capacity was lower in BHP pigs, with significantly higher drip losses during cold storage at 2°C, while grill- and thawing-losses did not differ significantly. Sensory analysis revealed that untrained panellists were able to distinguish between meat of both groups. BBS meat was rated as more tender, which was also confirmed by significantly lower shear force measurements.\r\n\r\nConclusion and Clinical relevance\r\n\r\nThe study showed that crossbreeding BBS and Danish hybrid pigs can compensate for performance deficits of the traditional breed -such as slower growth- while partially retaining beneficial traits, such as a nutritionally superior fatty acid composition. Overall, the results are in line with the expectations for F1 crossbred pigs, when 2 breeds with different performance parameters are used. These findings are relevant for veterinary practitioners involved in sustainable pig production, the conservation of rare breeds, and the development of alternative outdoor husbandry systems.","lang":"eng"},{"text":"Gegenstand und Ziel\r\n\r\nZiel der vorliegenden Studie war es, die Mastleistung und Fleischqualität von 10 Schweinen der gefährdeten Rasse Buntes Bentheimer Schwein (BBS) mit 30 F1-Kreuzungstieren BBS×Danbred Hybrid (Large White×Dänische Landrasse) (BHP) unter Freilandbedingungen zu vergleichen.\r\n\r\nMaterial und Methoden\r\n\r\nDie 40 Schweine wurden auf einer 1,28 ha großen Weide mit restriktiver Fütterung gemästet und monatlich gewogen. Nach der Schlachtung erfolgte die Erfassung der Schlachtkörpermerkmale sowie die Entnahme von Proben aus dem M. longissimus thoracis et lumborum (LTL) und dem Rückenspeck zur weiteren laboranalytischen Untersuchung.\r\n\r\nErgebnisse\r\n\r\nDie Mastleistung unterschied sich signifikant zwischen den Gruppen: Die BHP-Tiere wiesen mit durchschnittlich 128,3 kg ein deutlich höheres Endgewicht auf als die BBS-Schweine (102,5 kg) und erzielten eine signifikant höhere tägliche Zunahme. Hinsichtlich der Schlachtkörpermessungen zeigten sich zum Teil signifikante Unterschiede. Die BBS wiesen ein günstigeres Fettsäuremuster auf, insbesondere mit höheren Anteilen der essenziellen α-Linolensäure. Die Wasserbindungsfähigkeit war bei BHP-Schweinen geringer, was sich in signifikant höheren Tropfverlusten bei Lagerung bei 2°C zeigte; Grill- und Auftauverluste unterschieden sich nicht signifikant. In der sensorischen Analyse konnten ungeschulte Testpersonen die Fleischproben beider Gruppen geschmacklich unterscheiden; das Fleisch der BBS wurde als zarter bewertet, was durch signifikant geringere Scherkraftwerte gestützt wurde.\r\n\r\nSchlussfolgerung und Klinische Relevanz\r\n\r\nDie Ergebnisse zeigen, dass eine Kreuzung von BBS mit dänischen Hybridsauen leistungsbezogene Nachteile der alten Rasse – wie das langsamere Wachstum – kompensieren kann, ohne deren ernährungsphysiologische Vorteile, insbesondere im Fettsäuremuster, vollständig zu verlieren. Die Resultate entsprechen den Erwartungen an F1-Kreuzungstiere aus Elternrassen mit unterschiedlichen Leistungsprofilen. Die Erkenntnisse sind praxisrelevant für Tierärzt*innen in der Beratung zu nachhaltiger Schweineproduktion, zur Erhaltung genetischer Ressourcen und zur Entwicklung alternativer Haltungsformen im Außenklimabereich.","lang":"ger"}],"place":"Stuttgart","author":[{"full_name":"Küper, Johanna","last_name":"Küper","first_name":"Johanna"},{"last_name":"Frölich","full_name":"Frölich, Kai","first_name":"Kai"},{"full_name":"Stäbler, Rupert","last_name":"Stäbler","first_name":"Rupert"},{"first_name":"Wilhelm","full_name":"Jaeger, Wilhelm","last_name":"Jaeger"},{"first_name":"Dennis","full_name":"Junkmann, Dennis","last_name":"Junkmann"},{"first_name":"Matthias","id":"12666","full_name":"Upmann, Matthias","last_name":"Upmann"},{"last_name":"Schaubmar","full_name":"Schaubmar, Andreas R.","first_name":"Andreas R."},{"last_name":"Kehrenberg","full_name":"Kehrenberg, Corinna","first_name":"Corinna"}],"status":"public","publication":" Tierärztliche Praxis : mit ATF-anerkannter Fortbildung Unterreihe G, Großtiere, Nutztiere ","publication_status":"published","publication_identifier":{"issn":["1434-1220"],"eissn":["2567-5834"]},"title":"Comparison of meat quality and various clinical parameters from pigs in free-range husbandry : Comparative study between the endangered pig breed Bentheim Black Pied (BBS) and an F1 crossbred pig of Danbred Hybrid and BBS","department":[{"_id":"DEP4028"},{"_id":"DEP4029"}],"doi":"10.1055/a-2712-8469","issue":"06","keyword":["Schlachtkörperqualität","Freilandschweinemast","sensorische Fleischqualität","Fettsäurenzusammensetzung","Schweinemast"],"alternative_title":["Vergleichende Untersuchung zur Fleischqualität von Schweinen in Freilandhaltung unter Berücksichtigung verschiedener klinischer Parameter : Die vor dem Aussterben bedrohte Rasse Buntes Bentheimer Schwein (BBS) und ein F1-Kreuzungsschwein zwischen Danbred Hybrid und BBS im Vergleich"],"citation":{"chicago-de":"Küper, Johanna, Kai Frölich, Rupert Stäbler, Wilhelm Jaeger, Dennis Junkmann, Matthias Upmann, Andreas R. Schaubmar und Corinna Kehrenberg. 2025. Comparison of meat quality and various clinical parameters from pigs in free-range husbandry : Comparative study between the endangered pig breed Bentheim Black Pied (BBS) and an F1 crossbred pig of Danbred Hybrid and BBS. Tierärztliche Praxis : mit ATF-anerkannter Fortbildung Unterreihe G, Großtiere, Nutztiere 53, Nr. 06: 363–371. doi:10.1055/a-2712-8469, .","bjps":"Küper J et al. (2025) Comparison of Meat Quality and Various Clinical Parameters from Pigs in Free-Range Husbandry : Comparative Study between the Endangered Pig Breed Bentheim Black Pied (BBS) and an F1 Crossbred Pig of Danbred Hybrid and BBS. Tierärztliche Praxis : mit ATF-anerkannter Fortbildung Unterreihe G, Großtiere, Nutztiere 53, 363–371.","ieee":"J. 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Tierärztliche Praxis : mit ATF-anerkannter Fortbildung Unterreihe G, Großtiere, Nutztiere . 2025;53(06):363-371. doi:10.1055/a-2712-8469","chicago":"Küper, Johanna, Kai Frölich, Rupert Stäbler, Wilhelm Jaeger, Dennis Junkmann, Matthias Upmann, Andreas R. Schaubmar, and Corinna Kehrenberg. “Comparison of Meat Quality and Various Clinical Parameters from Pigs in Free-Range Husbandry : Comparative Study between the Endangered Pig Breed Bentheim Black Pied (BBS) and an F1 Crossbred Pig of Danbred Hybrid and BBS.” Tierärztliche Praxis : Mit ATF-Anerkannter Fortbildung Unterreihe G, Großtiere, Nutztiere 53, no. 06 (2025): 363–71. https://doi.org/10.1055/a-2712-8469.","short":"J. Küper, K. Frölich, R. Stäbler, W. Jaeger, D. Junkmann, M. Upmann, A.R. Schaubmar, C. 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Anwendung von KI am Schlachthof: Erkennung von Kontaminationen bei der Schweineschlachtung im Rahmen des KontRed-Verbundes. 2025."},"author":[{"first_name":"Janna","last_name":"Tholen","id":"68430","full_name":"Tholen, Janna"},{"first_name":"Matthias","last_name":"Upmann","full_name":"Upmann, Matthias","id":"12666"}],"status":"public","conference":{"start_date":"2025-02-07","location":"Hannover ","end_date":"2025-02-07","name":"Seminar Veterinary Public Health, Tierärztliche Hochschule Hannover"},"date_created":"2026-03-15T21:26:25Z","publication_status":"published","department":[{"_id":"DEP4028"},{"_id":"DEP4029"}],"title":"Anwendung von KI am Schlachthof: Erkennung von Kontaminationen bei der Schweineschlachtung im Rahmen des KontRed-Verbundes","language":[{"iso":"ger"}],"date_updated":"2026-04-16T13:27:18Z","year":"2025","user_id":"83781"},{"intvolume":" 89","quality_controlled":"1","publisher":"IAFP","citation":{"ama":"Tholen J, Kirse A, von Haacke H, et al. Steam-Vacuum Treatment of Pig Carcass Surfaces. Journal of Food Protection. 2025;89(2). doi:10.1016/j.jfp.2025.100687","apa":"Tholen, J., Kirse, A., von Haacke, H., Kreienbrock, L., Strotkötter, L., Althoff, G. S., & Upmann, M. (2025). Steam-Vacuum Treatment of Pig Carcass Surfaces. Journal of Food Protection, 89(2), Article 100687. https://doi.org/10.1016/j.jfp.2025.100687","havard":"J. Tholen, A. Kirse, H. von Haacke, L. Kreienbrock, L. Strotkötter, G.S. Althoff, M. Upmann, Steam-Vacuum Treatment of Pig Carcass Surfaces, Journal of Food Protection. 89 (2025).","ufg":"Tholen, Janna u. a.: Steam-Vacuum Treatment of Pig Carcass Surfaces, in: Journal of Food Protection 89 (2025), H. 2.","van":"Tholen J, Kirse A, von Haacke H, Kreienbrock L, Strotkötter L, Althoff GS, et al. Steam-Vacuum Treatment of Pig Carcass Surfaces. Journal of Food Protection. 2025;89(2).","ieee":"J. Tholen et al., “Steam-Vacuum Treatment of Pig Carcass Surfaces,” Journal of Food Protection, vol. 89, no. 2, Art. no. 100687, 2025, doi: 10.1016/j.jfp.2025.100687.","short":"J. Tholen, A. Kirse, H. von Haacke, L. Kreienbrock, L. Strotkötter, G.S. Althoff, M. Upmann, Journal of Food Protection 89 (2025).","chicago":"Tholen, Janna, Alina Kirse, Henrike von Haacke, Lothar Kreienbrock, Lea Strotkötter, Gereon Schulze Althoff, and Matthias Upmann. “Steam-Vacuum Treatment of Pig Carcass Surfaces.” Journal of Food Protection 89, no. 2 (2025). https://doi.org/10.1016/j.jfp.2025.100687.","mla":"Tholen, Janna, et al. “Steam-Vacuum Treatment of Pig Carcass Surfaces.” Journal of Food Protection, vol. 89, no. 2, 100687, 2025, https://doi.org/10.1016/j.jfp.2025.100687.","din1505-2-1":"Tholen, Janna ; Kirse, Alina ; von Haacke, Henrike ; Kreienbrock, Lothar ; Strotkötter, Lea ; Althoff, Gereon Schulze ; Upmann, Matthias: Steam-Vacuum Treatment of Pig Carcass Surfaces. In: Journal of Food Protection Bd. 89. Des Moines, Iowa , IAFP (2025), Nr. 2","chicago-de":"Tholen, Janna, Alina Kirse, Henrike von Haacke, Lothar Kreienbrock, Lea Strotkötter, Gereon Schulze Althoff und Matthias Upmann. 2025. Steam-Vacuum Treatment of Pig Carcass Surfaces. Journal of Food Protection 89, Nr. 2. doi:10.1016/j.jfp.2025.100687, .","bjps":"Tholen J et al. (2025) Steam-Vacuum Treatment of Pig Carcass Surfaces. Journal of Food Protection 89."},"keyword":["Bile contamination","Fecal contamination","Pig carcass color","Pig carcass decontamination","Slaughter hygiene","Tubular rail fat contamination"],"doi":"10.1016/j.jfp.2025.100687","issue":"2","publication_identifier":{"issn":["0362-028X"],"eissn":["1944-9097"]},"publication_status":"published","department":[{"_id":"DEP4028"},{"_id":"DEP4029"}],"title":"Steam-Vacuum Treatment of Pig Carcass Surfaces","publication":"Journal of Food Protection","author":[{"first_name":"Janna","last_name":"Tholen","id":"68430","full_name":"Tholen, Janna"},{"first_name":"Alina","full_name":"Kirse, Alina","last_name":"Kirse"},{"last_name":"von Haacke","full_name":"von Haacke, Henrike","first_name":"Henrike"},{"first_name":"Lothar","full_name":"Kreienbrock, Lothar","last_name":"Kreienbrock"},{"full_name":"Strotkötter, Lea","last_name":"Strotkötter","first_name":"Lea"},{"first_name":"Gereon Schulze","last_name":"Althoff","full_name":"Althoff, Gereon Schulze"},{"first_name":"Matthias","id":"12666","full_name":"Upmann, Matthias","last_name":"Upmann"}],"status":"public","place":"Des Moines, Iowa ","abstract":[{"text":"The aim of this study was to evaluate the efficiency of a steam-vacuum treatment of the surface of industrially slaughtered pig carcasses after evisceration but before chilling. Both the reduction of the microbial load after contamination with stomach contents, bile, or tubular rail fat and color changes of the carcass surface were investigated. Up to 25 samples per type of contamination were examined within an experimental setting under regular slaughterhouse conditions. The steam-vacuum treatment was applied on the approximately 30 cm long carcass rind between 2 and 8 s. This led to a statistically significant reduction (p < 0.0001) in total bacterial counts of up to 2 log10 levels to values near or below the lower detection limit for all types of contamination considered (stomach contents (−1.2 log CFU/cm2) (p < 0.0001), bile (−1.6 log CFU/cm2) (p < 0.0001) and tubular fat (−2.2 log CFU/cm2) (p < 0.0001). Noncontaminated, nontreated carcasses underwent a color change of ΔE = 2.5 ± 1.2 (ΔE represents the overall color difference, where higher values indicate more noticeable color changes.) during storage of the carcass surface at 2 °C after 24 and 48 h. After steam-vacuum treatment, no statistically significant color differences (24 h storage: 2 s p = 0.7403, 4 s p = 0.8769, 6 s p = 0.1755, 8 s p = 0.0971; 48 h storage: 2 s p = 0.9710, 4 s p = 0.9967, 6 s p = 0.5648, 8 s p = 0.5360) were observed compared to untreated carcasses after storage (ΔE = 3.2 ± 1.3). Stomach content could be completely removed by the steam-vacuum treatment without affecting the color (48 h storage: 2 s p = 0.9704, 4 s p = 1.000, 6 s p = 1.000, 8 s p = 0.9996) compared with the control group. The color changes caused by bile (ΔE = 12.9 ± 4.12; p < 0.0001) and tubular rail fat (ΔE = 8 ± 3; p < 0.0001) could not be reversed completely by vacuum steam treatment. After contamination and decontamination, significant color differences remained in the b* (yellowness) range for bile (p < 0.0001) and in all three color ranges for tubular rail fat (p < 0.0001). Overall, steam-vacuum treatment appears to be a suitable microbiological decontamination method, as the microbial levels after treatment were below the detection limit.","lang":"eng"}],"type":"scientific_journal_article","_id":"13506","volume":89,"article_number":"100687","user_id":"83781","date_updated":"2026-04-15T14:12:52Z","year":"2025","language":[{"iso":"eng"}],"date_created":"2026-03-15T21:28:40Z"},{"place":"Frankfurt","status":"public","author":[{"last_name":"Upmann","id":"12666","full_name":"Upmann, Matthias","first_name":"Matthias"},{"first_name":"Gerd","full_name":"Weyland, Gerd","last_name":"Weyland"}],"volume":105,"_id":"13507","page":"36-39","type":"industry_journal_article","abstract":[{"lang":"ger","text":"Im Rahmen der Podiumsdiskussion wurden 32 aktuelle Fragestellungen aus der lebensmittelrechtlichen Praxis erörtert, deren Beantwortung in dieser und der vorherigen und den folgenden Ausgaben der FLEISCHWIRTSCHAFT zusammenfassend dargestellt sind. "}],"date_updated":"2026-04-15T14:05:20Z","year":"2025","user_id":"83781","date_created":"2026-03-15T21:35:51Z","main_file_link":[{"url":"https://www.wiso-net.de/browse/Alle%20Quellen/Fachzeitschriften/Lebensmittel/Fleischwirtschaft?preview=FLW__2025-12&document=FLW__b94fec962489d0c88bbcd7c7ec2724c20239703c"}],"language":[{"iso":"ger"}],"intvolume":" 105","publisher":"dfv-Mediengruppe, Dt. Fachverl.","citation":{"ieee":"M. Upmann and G. Weyland, “Was ist erlaubt, was verboten? 20. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost - 2. Teil,” Fleischwirtschaft, vol. 105, no. 12, pp. 36–39, 2025.","van":"Upmann M, Weyland G. Was ist erlaubt, was verboten? 20. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost - 2. Teil. Fleischwirtschaft. 2025;105(12):36–9.","chicago-de":"Upmann, Matthias und Gerd Weyland. 2025. Was ist erlaubt, was verboten? 20. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost - 2. Teil. Fleischwirtschaft 105, Nr. 12: 36–39.","bjps":"Upmann M and Weyland G (2025) Was ist erlaubt, was verboten? 20. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost - 2. Teil. Fleischwirtschaft 105, 36–39.","ufg":"Upmann, Matthias/Weyland, Gerd: Was ist erlaubt, was verboten? 20. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost - 2. Teil, in: Fleischwirtschaft 105 (2025), H. 12, S. 36–39.","havard":"M. Upmann, G. Weyland, Was ist erlaubt, was verboten? 20. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost - 2. Teil, Fleischwirtschaft. 105 (2025) 36–39.","din1505-2-1":"Upmann, Matthias ; Weyland, Gerd: Was ist erlaubt, was verboten? 20. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost - 2. Teil. In: Fleischwirtschaft Bd. 105. Frankfurt, dfv-Mediengruppe, Dt. Fachverl. (2025), Nr. 12, S. 36–39","apa":"Upmann, M., & Weyland, G. (2025). Was ist erlaubt, was verboten? 20. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost - 2. Teil. Fleischwirtschaft, 105(12), 36–39.","mla":"Upmann, Matthias, and Gerd Weyland. “Was ist erlaubt, was verboten? 20. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost - 2. Teil.” Fleischwirtschaft, vol. 105, no. 12, 2025, pp. 36–39.","short":"M. Upmann, G. Weyland, Fleischwirtschaft 105 (2025) 36–39.","ama":"Upmann M, Weyland G. Was ist erlaubt, was verboten? 20. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost - 2. Teil. Fleischwirtschaft. 2025;105(12):36-39.","chicago":"Upmann, Matthias, and Gerd Weyland. “Was ist erlaubt, was verboten? 20. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost - 2. Teil.” Fleischwirtschaft 105, no. 12 (2025): 36–39."},"conference":{"name":"20. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost.","location":"Lemgo","start_date":"2025-04-07","end_date":"2025-04-07"},"publication":"Fleischwirtschaft","issue":"12","title":"Was ist erlaubt, was verboten? 20. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost - 2. Teil","department":[{"_id":"DEP4028"},{"_id":"DEP4029"}],"publication_status":"published","publication_identifier":{"issn":["0015-363X"]}},{"language":[{"iso":"ger"}],"date_created":"2026-03-15T21:43:09Z","main_file_link":[{"url":"https://www.wiso-net.de/browse/Alle%20Quellen/Fachzeitschriften/Lebensmittel/Fleischwirtschaft?preview=FLW__2025-11&document=FLW__1b3c64d73597e2b5d9f674c379aae00e64eb1065"}],"user_id":"83781","date_updated":"2026-04-15T14:02:24Z","year":"2025","abstract":[{"lang":"ger","text":"Im Rahmen der Podiumsdiskussion wurden 32 aktuelle Fragestellungen aus der lebensmittelrechtlichen Praxis erörtert, deren Beantwortung in dieser und den folgenden Ausgaben der FLEISCHWIRTSCHAFT zusammenfassend dargestellt wird. "}],"volume":105,"page":"46-47","_id":"13509","type":"industry_journal_article","status":"public","author":[{"last_name":"Upmann","full_name":"Upmann, Matthias","id":"12666","first_name":"Matthias"},{"first_name":"Gerd","last_name":"Weyland","id":"52116","full_name":"Weyland, Gerd"}],"place":"Frankfurt","issue":"11","title":"Was ist erlaubt, was verboten? 20. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 1. Teil","department":[{"_id":"DEP4028"},{"_id":"DEP4029"}],"publication_status":"published","publication_identifier":{"issn":["0015-363X"]},"conference":{"start_date":"2025-04-07","location":"Lemgo","end_date":"2025-04-07","name":"20. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost."},"publication":"Fleischwirtschaft","publisher":"dfv-Mediengruppe, Dt. Fachverl. ","citation":{"ama":"Upmann M, Weyland G. Was ist erlaubt, was verboten? 20. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 1. Teil. Fleischwirtschaft. 2025;105(11):46-47.","apa":"Upmann, M., & Weyland, G. (2025). Was ist erlaubt, was verboten? 20. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 1. Teil. Fleischwirtschaft, 105(11), 46–47.","havard":"M. Upmann, G. Weyland, Was ist erlaubt, was verboten? 20. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 1. Teil, Fleischwirtschaft. 105 (2025) 46–47.","ufg":"Upmann, Matthias/Weyland, Gerd: Was ist erlaubt, was verboten? 20. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 1. Teil, in: Fleischwirtschaft 105 (2025), H. 11, S. 46–47.","van":"Upmann M, Weyland G. Was ist erlaubt, was verboten? 20. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 1. Teil. Fleischwirtschaft. 2025;105(11):46–7.","ieee":"M. Upmann and G. Weyland, “Was ist erlaubt, was verboten? 20. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 1. Teil,” Fleischwirtschaft, vol. 105, no. 11, pp. 46–47, 2025.","chicago":"Upmann, Matthias, and Gerd Weyland. “Was ist erlaubt, was verboten? 20. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 1. Teil.” Fleischwirtschaft 105, no. 11 (2025): 46–47.","short":"M. Upmann, G. Weyland, Fleischwirtschaft 105 (2025) 46–47.","mla":"Upmann, Matthias, and Gerd Weyland. “Was ist erlaubt, was verboten? 20. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 1. Teil.” Fleischwirtschaft, vol. 105, no. 11, 2025, pp. 46–47.","din1505-2-1":"Upmann, Matthias ; Weyland, Gerd: Was ist erlaubt, was verboten? 20. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 1. Teil. In: Fleischwirtschaft Bd. 105. Frankfurt, dfv-Mediengruppe, Dt. Fachverl. (2025), Nr. 11, S. 46–47","chicago-de":"Upmann, Matthias und Gerd Weyland. 2025. Was ist erlaubt, was verboten? 20. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 1. Teil. Fleischwirtschaft 105, Nr. 11: 46–47.","bjps":"Upmann M and Weyland G (2025) Was ist erlaubt, was verboten? 20. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost – 1. Teil. Fleischwirtschaft 105, 46–47."},"intvolume":" 105"},{"place":"SEINÄJOKI","status":"public","author":[{"first_name":"Carolin","id":"67085","full_name":"Müller, Carolin","last_name":"Müller"},{"last_name":"Alarinta","full_name":"Alarinta, Jarmo","first_name":"Jarmo"},{"last_name":"Frahm","full_name":"Frahm, Björn","id":"45666","first_name":"Björn"},{"last_name":"Wirtanen","full_name":"Wirtanen, Gun","first_name":"Gun"}],"volume":2,"_id":"13651","type":"scientific_journal_article","abstract":[{"lang":"eng","text":"Microbial food safety is the master key for reducing illness caused by the consumption of foodstuffs. This demonstration therefore aims to use non-pathogenic surrogates to draw conclusions whether vegan ready-to-eat model food serves as a base for growth of pathogenic Escherichia coli and Listeria monocytogenes in vegan ready-to-eat meat substitute in case of a potential contamination, causing a reduction of food safety.\r\nPackages of ready-to-eat vegan meat substitutes were inoculated with certain level of non-pathogenic L. innocua and E. coli and incubated at varying environmental conditions before they were examined for changes in the physico-chemical properties.\r\nThe observed ability of the microbes to grow in the snacks may cause a reduction in food safety. This demonstration shows that these ready-to-eat-snacks may cause a reduction in food safety if the product studied is contaminated."}],"related_material":{"link":[{"relation":"confirmation","url":"https://lehti.seamk.fi/journal/demonstration-of-listeria-innocua-and-escherichia-coli-growth-in-ready-to-eat-vegan-foods/"}]},"date_updated":"2026-04-08T13:41:35Z","year":"2025","article_number":"1","user_id":"83781","date_created":"2026-03-27T17:29:35Z","main_file_link":[{"url":"https://urn.fi/URN:NBN:fi-fe2025040223221","open_access":"1"}],"language":[{"iso":"eng"}],"intvolume":" 2","publisher":"SeAMK","quality_controlled":"1","citation":{"mla":"Müller, Carolin, et al. “Demonstration of Listeria Innocua and Escherichia Coli Growth in Ready-to-Eat Vegan Foods.” SeAMK Journal, vol. 2, no. 1, 1, 2025.","chicago":"Müller, Carolin, Jarmo Alarinta, Björn Frahm, and Gun Wirtanen. “Demonstration of Listeria Innocua and Escherichia Coli Growth in Ready-to-Eat Vegan Foods.” SeAMK Journal 2, no. 1 (2025).","ama":"Müller C, Alarinta J, Frahm B, Wirtanen G. Demonstration of Listeria innocua and Escherichia coli growth in ready-to-eat vegan foods. SeAMK Journal. 2025;2(1).","short":"C. Müller, J. Alarinta, B. Frahm, G. Wirtanen, SeAMK Journal 2 (2025).","din1505-2-1":"Müller, Carolin ; Alarinta, Jarmo ; Frahm, Björn ; Wirtanen, Gun: Demonstration of Listeria innocua and Escherichia coli growth in ready-to-eat vegan foods. In: SeAMK Journal Bd. 2. SEINÄJOKI, SeAMK (2025), Nr. 1","apa":"Müller, C., Alarinta, J., Frahm, B., & Wirtanen, G. (2025). Demonstration of Listeria innocua and Escherichia coli growth in ready-to-eat vegan foods. SeAMK Journal, 2(1), Article 1.","havard":"C. Müller, J. Alarinta, B. Frahm, G. Wirtanen, Demonstration of Listeria innocua and Escherichia coli growth in ready-to-eat vegan foods, SeAMK Journal. 2 (2025).","ufg":"Müller, Carolin u. a.: Demonstration of Listeria innocua and Escherichia coli growth in ready-to-eat vegan foods, in: SeAMK Journal 2 (2025), H. 1.","bjps":"Müller C et al. (2025) Demonstration of Listeria Innocua and Escherichia Coli Growth in Ready-to-Eat Vegan Foods. SeAMK Journal 2.","chicago-de":"Müller, Carolin, Jarmo Alarinta, Björn Frahm und Gun Wirtanen. 2025. Demonstration of Listeria innocua and Escherichia coli growth in ready-to-eat vegan foods. SeAMK Journal 2, Nr. 1.","ieee":"C. Müller, J. Alarinta, B. Frahm, and G. Wirtanen, “Demonstration of Listeria innocua and Escherichia coli growth in ready-to-eat vegan foods,” SeAMK Journal, vol. 2, no. 1, Art. no. 1, 2025.","van":"Müller C, Alarinta J, Frahm B, Wirtanen G. Demonstration of Listeria innocua and Escherichia coli growth in ready-to-eat vegan foods. SeAMK Journal. 2025;2(1)."},"oa":"1","keyword":["Vegan food","Ready-to-eat food","RTE","Listeria innocua","Escherichia coli","food safety","microbial spoilage","shelf life study"],"article_type":"original","publication":"SeAMK Journal","issue":"1","title":"Demonstration of Listeria innocua and Escherichia coli growth in ready-to-eat vegan foods","department":[{"_id":"DEP4000"}],"publication_identifier":{"issn":["2984-1917"]},"publication_status":"published"},{"user_id":"83781","date_updated":"2026-04-08T12:46:45Z","year":"2025","language":[{"iso":"ger"}],"date_created":"2026-03-27T17:45:02Z","status":"public","author":[{"first_name":"Tanja","last_name":"Hernández Rodriguez","id":"52466","full_name":"Hernández Rodriguez, Tanja"},{"first_name":"Björn","last_name":"Frahm","id":"45666","full_name":"Frahm, Björn"}],"place":"Berlin, Heidelberg","editor":[{"full_name":"Herwig, Christoph","last_name":"Herwig","first_name":"Christoph"},{"last_name":"Pörtner","full_name":"Pörtner, Ralf","first_name":"Ralf"},{"last_name":"Möller","full_name":"Möller, Johannes","first_name":"Johannes"}],"abstract":[{"lang":"eng","text":"Modellbasierte Konzepte und Simulationstechniken in Kombination mit digitalen Werkzeugen erweisen sich als Schlüssel, um das volle Potenzial biopharmazeutischer Produktionsprozesse zu erschließen, die mehrere herausfordernde Entwicklungs- und Prozessschritte enthalten. Einer dieser Schritte ist der zeit- und kostenintensive Zellproliferationsprozess (auch als Seed Train bezeichnet), um die Zellzahl vom Auftauen der Zellen bis zum Produktionsmaßstab zu erhöhen. Herausforderungen wie komplexer Zellstoffwechsel, Chargen-zu-Chargen-Variationen, Variabilitäten im Zellverhalten und Einflüsse von Änderungen der Kultivierungsbedingungen erfordern adäquate digitale Lösungen, um Informationen über den aktuellen und zukünftigen Prozesszustand bereitzustellen und korrekte Prozessentscheidungen abzuleiten.\r\n\r\nZu diesem Zweck haben sich digitale Seed Train Zwillinge als effizient erwiesen, die das zeitabhängige Verhalten wichtiger Prozessvariablen basierend auf mathematischen Modellen, Strategien und Anpassungsverfahren digital darstellen.\r\n\r\nDieses Kapitel skizziert die Notwendigkeit der Digitalisierung von Seed Trains, den Aufbau eines digitalen Seed Train Zwillings, die Rolle der Parameterschätzung und verschiedene statistische Methoden in diesem Zusammenhang, die auf mehrere Probleme im Bereich der Bioprozessierung anwendbar sind. Die Ergebnisse einer Fallstudie werden vorgestellt, um einen Bayes’schen Ansatz zur Parameterschätzung und Vorhersage eines industriellen Zellkultur-Seed Trains für die Seed Train Digitalisierung zu veranschaulichen."}],"_id":"13652","type":"book_chapter","page":"107-145","keyword":["Bayes","Digitaler Zwilling","Parameterabschätzung","Seed-Train","Unsicherheit"],"title":"Digitale Seed Train Zwillinge und statistische Methoden","department":[{"_id":"DEP4000"}],"publication_status":"published","publication_identifier":{"isbn":["978-3-031-75697-9"],"eisbn":["978-3-031-75698-6"]},"doi":"https://doi.org/10.1007/978-3-031-75698-6_5","publication":"Digitale Zwillinge - Werkzeuge und Konzepte für intelligente Bioproduktion","series_title":"Advances in Biochemical Engineering/Biotechnology","citation":{"chicago-de":"Hernández Rodriguez, Tanja und Björn Frahm. 2025. Digitale Seed Train Zwillinge und statistische Methoden. In: Digitale Zwillinge - Werkzeuge und Konzepte für intelligente Bioproduktion, hg. von Christoph Herwig, Ralf Pörtner, und Johannes Möller, 107–145. Advances in Biochemical Engineering/Biotechnology. Berlin, Heidelberg: Springer . doi:https://doi.org/10.1007/978-3-031-75698-6_5, .","bjps":"Hernández Rodriguez T and Frahm B (2025) Digitale Seed Train Zwillinge und statistische Methoden. In Herwig C, Pörtner R and Möller J (eds), Digitale Zwillinge - Werkzeuge und Konzepte für intelligente Bioproduktion. Berlin, Heidelberg: Springer , pp. 107–145.","din1505-2-1":"Hernández Rodriguez, Tanja ; Frahm, Björn: Digitale Seed Train Zwillinge und statistische Methoden. In: Herwig, C. ; Pörtner, R. ; Möller, J. (Hrsg.): Digitale Zwillinge - Werkzeuge und Konzepte für intelligente Bioproduktion, Advances in Biochemical Engineering/Biotechnology. 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Sensor-Retrofitting-System für den Einsatz in Lebensmittelherstellungsprozessen. 2025.","din1505-2-1":"Blome, André ; Luttmann, Mario ; Frahm, Björn ; Müller, Ulrich: Sensor-Retrofitting-System für den Einsatz in Lebensmittelherstellungsprozessen, 2025"},"type":"conference_poster","_id":"13659"},{"department":[{"_id":"DEP4000"}],"title":"Erforschung geeigneter Sensortechnologien zur Erfassung qualitätsrelevanter Eigenschaften bei Sauerteigen","language":[{"iso":"ger"}],"date_created":"2026-03-27T18:09:58Z","conference":{"start_date":"2025-11-11","location":"Detmold, Germany","end_date":"2025-11-12","name":"76. Tagung für Bäckerei-Technologie der AGF - Arbeitsgemeinschaft Getreideforschung e.V. in Zusammenarbeit mit dem Max Rubner-Institut, Institut für Sicherheit und Qualität bei Getreide"},"user_id":"89807","year":"2025","date_updated":"2026-03-31T10:53:47Z","_id":"13660","type":"conference_poster","citation":{"din1505-2-1":"Blome, André ; Luttmann, Mario ; Müller, Ulrich ; Frahm, Björn: Erforschung geeigneter Sensortechnologien zur Erfassung qualitätsrelevanter Eigenschaften bei Sauerteigen, 2025","apa":"Blome, A., Luttmann, M., Müller, U., & Frahm, B. (2025). Erforschung geeigneter Sensortechnologien zur Erfassung qualitätsrelevanter Eigenschaften bei Sauerteigen. 76. Tagung für Bäckerei-Technologie der AGF - Arbeitsgemeinschaft Getreideforschung e.V. in Zusammenarbeit mit dem Max Rubner-Institut, Institut für Sicherheit und Qualität bei Getreide, Detmold, Germany.","mla":"Blome, André, et al. Erforschung geeigneter Sensortechnologien zur Erfassung qualitätsrelevanter Eigenschaften bei Sauerteigen. 2025.","ama":"Blome A, Luttmann M, Müller U, Frahm B. Erforschung geeigneter Sensortechnologien zur Erfassung qualitätsrelevanter Eigenschaften bei Sauerteigen.; 2025.","chicago":"Blome, André, Mario Luttmann, Ulrich Müller, and Björn Frahm. Erforschung geeigneter Sensortechnologien zur Erfassung qualitätsrelevanter Eigenschaften bei Sauerteigen, 2025.","short":"A. Blome, M. Luttmann, U. Müller, B. Frahm, Erforschung geeigneter Sensortechnologien zur Erfassung qualitätsrelevanter Eigenschaften bei Sauerteigen, 2025.","ufg":"Blome, André u. a.: Erforschung geeigneter Sensortechnologien zur Erfassung qualitätsrelevanter Eigenschaften bei Sauerteigen, o. O. 2025.","havard":"A. Blome, M. Luttmann, U. Müller, B. Frahm, Erforschung geeigneter Sensortechnologien zur Erfassung qualitätsrelevanter Eigenschaften bei Sauerteigen, 2025.","bjps":"Blome A et al. (2025) Erforschung geeigneter Sensortechnologien zur Erfassung qualitätsrelevanter Eigenschaften bei Sauerteigen. .","chicago-de":"Blome, André, Mario Luttmann, Ulrich Müller und Björn Frahm. 2025. Erforschung geeigneter Sensortechnologien zur Erfassung qualitätsrelevanter Eigenschaften bei Sauerteigen.","ieee":"A. Blome, M. Luttmann, U. Müller, and B. Frahm, Erforschung geeigneter Sensortechnologien zur Erfassung qualitätsrelevanter Eigenschaften bei Sauerteigen. 2025.","van":"Blome A, Luttmann M, Müller U, Frahm B. Erforschung geeigneter Sensortechnologien zur Erfassung qualitätsrelevanter Eigenschaften bei Sauerteigen. 2025."},"author":[{"first_name":"André","full_name":"Blome, André","id":"62117","last_name":"Blome"},{"full_name":"Luttmann, Mario","id":"63215","last_name":"Luttmann","first_name":"Mario"},{"full_name":"Müller, Ulrich","id":"12119","last_name":"Müller","first_name":"Ulrich"},{"last_name":"Frahm","id":"45666","full_name":"Frahm, Björn","first_name":"Björn"}],"status":"public"},{"author":[{"last_name":"Luttmann","id":"63215","full_name":"Luttmann, Mario","first_name":"Mario"},{"full_name":"Blome, André","id":"62117","last_name":"Blome","first_name":"André"},{"full_name":"Frahm, Björn","id":"45666","last_name":"Frahm","first_name":"Björn"},{"full_name":"Müller, Ulrich","id":"12119","last_name":"Müller","first_name":"Ulrich"}],"status":"public","_id":"13661","type":"conference_poster","citation":{"ufg":"Luttmann, Mario u. a.: Nutzung der Strangerweiterung zur Inline-Bewertung der viskoelastischen Eigenschaften von Weizenteigen, o. 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Nutzung der Strangerweiterung zur Inline-Bewertung der viskoelastischen Eigenschaften von Weizenteigen, 2025.","ama":"Luttmann M, Blome A, Frahm B, Müller U. Nutzung der Strangerweiterung zur Inline-Bewertung der viskoelastischen Eigenschaften von Weizenteigen.; 2025.","short":"M. Luttmann, A. Blome, B. Frahm, U. Müller, Nutzung der Strangerweiterung zur Inline-Bewertung der viskoelastischen Eigenschaften von Weizenteigen, 2025.","ieee":"M. Luttmann, A. Blome, B. Frahm, and U. Müller, Nutzung der Strangerweiterung zur Inline-Bewertung der viskoelastischen Eigenschaften von Weizenteigen. 2025.","van":"Luttmann M, Blome A, Frahm B, Müller U. Nutzung der Strangerweiterung zur Inline-Bewertung der viskoelastischen Eigenschaften von Weizenteigen. 2025.","chicago-de":"Luttmann, Mario, André Blome, Björn Frahm und Ulrich Müller. 2025. Nutzung der Strangerweiterung zur Inline-Bewertung der viskoelastischen Eigenschaften von Weizenteigen.","bjps":"Luttmann M et al. (2025) Nutzung der Strangerweiterung zur Inline-Bewertung der viskoelastischen Eigenschaften von Weizenteigen. ."},"date_updated":"2026-03-31T10:51:04Z","year":"2025","user_id":"89807","date_created":"2026-03-27T18:11:59Z","conference":{"end_date":"2025-11-12","start_date":"2025-11-11","location":"Detmold, Germany","name":"76. Tagung für Bäckerei-Technologie der AGF - Arbeitsgemeinschaft Getreideforschung e.V. in Zusammenarbeit mit dem Max Rubner-Institut, Institut für Sicherheit und Qualität bei Getreide"},"title":"Nutzung der Strangerweiterung zur Inline-Bewertung der viskoelastischen Eigenschaften von Weizenteigen","department":[{"_id":"DEP4000"}],"language":[{"iso":"ger"}]},{"date_updated":"2026-03-31T10:49:34Z","year":"2025","user_id":"89807","conference":{"location":"Detmold, Germany","start_date":"2025-11-11","end_date":"2025-11-12","name":"76. Tagung für Bäckerei-Technologie der AGF - Arbeitsgemeinschaft Getreideforschung e.V. in Zusammenarbeit mit dem Max Rubner-Institut, Institut für Sicherheit und Qualität bei Getreide"},"date_created":"2026-03-27T18:14:22Z","language":[{"iso":"ger"}],"title":"Photogrammetrie als Mittel zur objektiven Qualitätserfassung von Backwaren","department":[{"_id":"DEP4000"}],"status":"public","author":[{"full_name":"Luttmann, Mario","id":"63215","last_name":"Luttmann","first_name":"Mario"},{"full_name":"Blome, André","id":"62117","last_name":"Blome","first_name":"André"},{"id":"12119","full_name":"Müller, Ulrich","last_name":"Müller","first_name":"Ulrich"},{"last_name":"Frahm","full_name":"Frahm, Björn","id":"45666","first_name":"Björn"}],"citation":{"chicago-de":"Luttmann, Mario, André Blome, Ulrich Müller und Björn Frahm. 2025. Photogrammetrie als Mittel zur objektiven Qualitätserfassung von Backwaren.","bjps":"Luttmann M et al. (2025) Photogrammetrie als Mittel zur objektiven Qualitätserfassung von Backwaren. .","ieee":"M. Luttmann, A. Blome, U. Müller, and B. Frahm, Photogrammetrie als Mittel zur objektiven Qualitätserfassung von Backwaren. 2025.","van":"Luttmann M, Blome A, Müller U, Frahm B. Photogrammetrie als Mittel zur objektiven Qualitätserfassung von Backwaren. 2025.","mla":"Luttmann, Mario, et al. Photogrammetrie als Mittel zur objektiven Qualitätserfassung von Backwaren. 2025.","ama":"Luttmann M, Blome A, Müller U, Frahm B. Photogrammetrie als Mittel zur objektiven Qualitätserfassung von Backwaren.; 2025.","chicago":"Luttmann, Mario, André Blome, Ulrich Müller, and Björn Frahm. Photogrammetrie als Mittel zur objektiven Qualitätserfassung von Backwaren, 2025.","short":"M. Luttmann, A. Blome, U. Müller, B. Frahm, Photogrammetrie als Mittel zur objektiven Qualitätserfassung von Backwaren, 2025.","din1505-2-1":"Luttmann, Mario ; Blome, André ; Müller, Ulrich ; Frahm, Björn: Photogrammetrie als Mittel zur objektiven Qualitätserfassung von Backwaren, 2025","apa":"Luttmann, M., Blome, A., Müller, U., & Frahm, B. (2025). Photogrammetrie als Mittel zur objektiven Qualitätserfassung von Backwaren. 76. Tagung für Bäckerei-Technologie der AGF - Arbeitsgemeinschaft Getreideforschung e.V. in Zusammenarbeit mit dem Max Rubner-Institut, Institut für Sicherheit und Qualität bei Getreide, Detmold, Germany.","havard":"M. Luttmann, A. Blome, U. Müller, B. Frahm, Photogrammetrie als Mittel zur objektiven Qualitätserfassung von Backwaren, 2025.","ufg":"Luttmann, Mario u. a.: Photogrammetrie als Mittel zur objektiven Qualitätserfassung von Backwaren, o. O. 2025."},"type":"conference_poster","_id":"13662"},{"article_type":"original","has_accepted_license":"1","doi":"https://doi.org/10.1016/j.lwt.2024.117269","title":"Allulose as novel ingredient for improving freshness of yeast-made bakery products","department":[{"_id":"DEP4016"},{"_id":"DEP4028"}],"publication_status":"published","publication_identifier":{"eissn":["1096-1127"],"issn":["0023-6438"]},"isi":"1","publication":"LWT - Food Science and Technology","intvolume":" 216","oa":"1","publisher":"Elsevier","quality_controlled":"1","citation":{"ieee":"S. Wittland et al., “Allulose as novel ingredient for improving freshness of yeast-made bakery products,” LWT - Food Science and Technology, vol. 216, Art. no. 117269, 2025, doi: https://doi.org/10.1016/j.lwt.2024.117269.","van":"Wittland S, Rohn S, Sciurba E, Begemann J, Sokolowsky M, Kanzler C, et al. Allulose as novel ingredient for improving freshness of yeast-made bakery products. LWT - Food Science and Technology. 2025;216.","ama":"Wittland S, Rohn S, Sciurba E, et al. Allulose as novel ingredient for improving freshness of yeast-made bakery products. LWT - Food Science and Technology. 2025;216. doi:https://doi.org/10.1016/j.lwt.2024.117269","apa":"Wittland, S., Rohn, S., Sciurba, E., Begemann, J., Sokolowsky, M., Kanzler, C., & Matthäus, B. (2025). Allulose as novel ingredient for improving freshness of yeast-made bakery products. LWT - Food Science and Technology, 216, Article 117269. https://doi.org/10.1016/j.lwt.2024.117269","havard":"S. Wittland, S. Rohn, E. Sciurba, J. Begemann, M. Sokolowsky, C. Kanzler, B. Matthäus, Allulose as novel ingredient for improving freshness of yeast-made bakery products, LWT - Food Science and Technology. 216 (2025).","ufg":"Wittland, Sebastian u. a.: Allulose as novel ingredient for improving freshness of yeast-made bakery products, in: LWT - Food Science and Technology 216 (2025).","bjps":"Wittland S et al. (2025) Allulose as Novel Ingredient for Improving Freshness of Yeast-Made Bakery Products. LWT - Food Science and Technology 216.","chicago-de":"Wittland, Sebastian, Sascha Rohn, Elisabeth Sciurba, Jens Begemann, Martina Sokolowsky, Clemens Kanzler und Bertrand Matthäus. 2025. Allulose as novel ingredient for improving freshness of yeast-made bakery products. LWT - Food Science and Technology 216. doi:https://doi.org/10.1016/j.lwt.2024.117269, .","mla":"Wittland, Sebastian, et al. “Allulose as Novel Ingredient for Improving Freshness of Yeast-Made Bakery Products.” LWT - Food Science and Technology, vol. 216, 117269, 2025, https://doi.org/10.1016/j.lwt.2024.117269.","chicago":"Wittland, Sebastian, Sascha Rohn, Elisabeth Sciurba, Jens Begemann, Martina Sokolowsky, Clemens Kanzler, and Bertrand Matthäus. “Allulose as Novel Ingredient for Improving Freshness of Yeast-Made Bakery Products.” LWT - Food Science and Technology 216 (2025). https://doi.org/10.1016/j.lwt.2024.117269.","short":"S. Wittland, S. Rohn, E. Sciurba, J. Begemann, M. Sokolowsky, C. Kanzler, B. Matthäus, LWT - Food Science and Technology 216 (2025).","din1505-2-1":"Wittland, Sebastian ; Rohn, Sascha ; Sciurba, Elisabeth ; Begemann, Jens ; Sokolowsky, Martina ; Kanzler, Clemens ; Matthäus, Bertrand: Allulose as novel ingredient for improving freshness of yeast-made bakery products. In: LWT - Food Science and Technology Bd. 216. Amsterdam, Elsevier (2025)"},"article_number":"117269","user_id":"83781","date_updated":"2025-06-25T07:07:27Z","year":"2025","language":[{"iso":"eng"}],"date_created":"2025-01-13T10:19:52Z","external_id":{"isi":["001421039500001"]},"main_file_link":[{"open_access":"1","url":"https://www.sciencedirect.com/science/article/pii/S0023643824015524?via%3Dihub"}],"status":"public","author":[{"last_name":"Wittland","id":"74203","full_name":"Wittland, Sebastian","first_name":"Sebastian"},{"first_name":"Sascha","last_name":"Rohn","full_name":"Rohn, Sascha"},{"full_name":"Sciurba, Elisabeth","last_name":"Sciurba","first_name":"Elisabeth"},{"id":"64612","full_name":"Begemann, Jens","last_name":"Begemann","first_name":"Jens"},{"full_name":"Sokolowsky, Martina","id":"76708","last_name":"Sokolowsky","first_name":"Martina"},{"last_name":"Kanzler","full_name":"Kanzler, Clemens","first_name":"Clemens"},{"first_name":"Bertrand","last_name":"Matthäus","full_name":"Matthäus, Bertrand"}],"place":"Amsterdam","abstract":[{"lang":"eng","text":"German consumers have high expectations for the freshness of bakery products. When products like burger buns or toast are not sufficiently soft, significant food waste results. In traditional recipes, sucrose plays several important roles, including extending the shelf life of bread, but it also adds undesirable calories. Allulose is a promising sugar alternative with several technological advantages, such as enhanced browning and improved freshness. This study investigated the effect of allulose on the freshness of yeast-based bakery products compared to sucrose and fructose. Regardless of grain type or flour, the use of allulose led to earlier starch gelatinization, which slowed down starch retrogradation. Storage tests of burger buns at 20 °C and 4 °C showed that buns made with allulose had a softer crumb, higher moisture content, and lower water activity (aw-value) over the entire storage period. The improved freshness was also confirmed by descriptive sensory analysis. These results suggest that using allulose can enhance the freshness of yeast-based bakery products and help reduce food waste caused by excessively dry crumbs. Allulose not only improves texture but also contributes to reducing the environmental impact of food waste by prolonging product freshness."}],"volume":216,"type":"scientific_journal_article","_id":"12286"},{"author":[{"first_name":"Susanne","orcid":"https://orcid.org/0000-0002-1281-5966","full_name":"Struck, Susanne","id":"85030","last_name":"Struck"}],"status":"public","type":"conference_speech","_id":"12702","citation":{"van":"Struck S. Pumpkin seed press cake a valuable source of protein. 2025.","ieee":"S. Struck, Pumpkin seed press cake a valuable source of protein. 2025.","ufg":"Struck, Susanne: Pumpkin seed press cake a valuable source of protein, o. O. 2025.","havard":"S. Struck, Pumpkin seed press cake a valuable source of protein, 2025.","apa":"Struck, S. (2025). Pumpkin seed press cake a valuable source of protein. 2nd The Future of Oilseeds: Prospects for Plant based Proteins?, Frankfurt am Main.","ama":"Struck S. Pumpkin Seed Press Cake a Valuable Source of Protein.; 2025.","bjps":"Struck S (2025) Pumpkin Seed Press Cake a Valuable Source of Protein. .","chicago-de":"Struck, Susanne. 2025. Pumpkin seed press cake a valuable source of protein.","din1505-2-1":"Struck, Susanne: Pumpkin seed press cake a valuable source of protein, 2025","chicago":"Struck, Susanne. Pumpkin Seed Press Cake a Valuable Source of Protein, 2025.","short":"S. Struck, Pumpkin Seed Press Cake a Valuable Source of Protein, 2025.","mla":"Struck, Susanne. Pumpkin Seed Press Cake a Valuable Source of Protein. 2025."},"year":"2025","date_updated":"2025-09-10T10:32:12Z","user_id":"85030","date_created":"2025-03-12T12:55:39Z","conference":{"name":"2nd The Future of Oilseeds: Prospects for Plant based Proteins?","start_date":"2025-03-10","location":"Frankfurt am Main","end_date":"2025-03-11"},"publication_status":"published","department":[{"_id":"DEP4008"},{"_id":"DEP4028"}],"title":"Pumpkin seed press cake a valuable source of protein","language":[{"iso":"eng"}]},{"publication":"International Journal of Pharmaceutics: X","doi":"10.1016/j.ijpx.2025.100331","title":"An iterative process and mixture design approach for dry granulated ternary blends of filler-binders","department":[{"_id":"DEP4022"},{"_id":"DEP4028"}],"publication_status":"published","publication_identifier":{"eissn":["2590-1567"],"issn":["1873-3476"]},"keyword":["Design of experiments","Roller compaction/dry granulation","RC/DG","Dicalcium phosphate","Microcrystalline cellulose","Silicified microcrystalline cellulose"],"publisher":"Elsevier BV","quality_controlled":"1","citation":{"bjps":"Märkle N, Warnke G and Pein-Hackelbusch M (2025) An Iterative Process and Mixture Design Approach for Dry Granulated Ternary Blends of Filler-Binders. International Journal of Pharmaceutics: X 9.","chicago-de":"Märkle, Niclas, Gernot Warnke und Miriam Pein-Hackelbusch. 2025. An iterative process and mixture design approach for dry granulated ternary blends of filler-binders. International Journal of Pharmaceutics: X 9. doi:10.1016/j.ijpx.2025.100331, .","mla":"Märkle, Niclas, et al. “An Iterative Process and Mixture Design Approach for Dry Granulated Ternary Blends of Filler-Binders.” International Journal of Pharmaceutics: X, vol. 9, 100331, 2025, https://doi.org/10.1016/j.ijpx.2025.100331.","chicago":"Märkle, Niclas, Gernot Warnke, and Miriam Pein-Hackelbusch. “An Iterative Process and Mixture Design Approach for Dry Granulated Ternary Blends of Filler-Binders.” International Journal of Pharmaceutics: X 9 (2025). https://doi.org/10.1016/j.ijpx.2025.100331.","short":"N. Märkle, G. Warnke, M. Pein-Hackelbusch, International Journal of Pharmaceutics: X 9 (2025).","din1505-2-1":"Märkle, Niclas ; Warnke, Gernot ; Pein-Hackelbusch, Miriam: An iterative process and mixture design approach for dry granulated ternary blends of filler-binders. In: International Journal of Pharmaceutics: X Bd. 9. Amsterdam, Elsevier BV (2025)","ieee":"N. Märkle, G. Warnke, and M. Pein-Hackelbusch, “An iterative process and mixture design approach for dry granulated ternary blends of filler-binders,” International Journal of Pharmaceutics: X, vol. 9, Art. no. 100331, 2025, doi: 10.1016/j.ijpx.2025.100331.","van":"Märkle N, Warnke G, Pein-Hackelbusch M. An iterative process and mixture design approach for dry granulated ternary blends of filler-binders. International Journal of Pharmaceutics: X. 2025;9.","havard":"N. Märkle, G. Warnke, M. Pein-Hackelbusch, An iterative process and mixture design approach for dry granulated ternary blends of filler-binders, International Journal of Pharmaceutics: X. 9 (2025).","ufg":"Märkle, Niclas/Warnke, Gernot/Pein-Hackelbusch, Miriam: An iterative process and mixture design approach for dry granulated ternary blends of filler-binders, in: International Journal of Pharmaceutics: X 9 (2025).","ama":"Märkle N, Warnke G, Pein-Hackelbusch M. An iterative process and mixture design approach for dry granulated ternary blends of filler-binders. International Journal of Pharmaceutics: X. 2025;9. doi:10.1016/j.ijpx.2025.100331","apa":"Märkle, N., Warnke, G., & Pein-Hackelbusch, M. (2025). An iterative process and mixture design approach for dry granulated ternary blends of filler-binders. International Journal of Pharmaceutics: X, 9, Article 100331. https://doi.org/10.1016/j.ijpx.2025.100331"},"oa":"1","intvolume":" 9","date_created":"2025-04-11T08:39:07Z","external_id":{"pmid":["40242454 "]},"main_file_link":[{"url":"https://www.sciencedirect.com/science/article/pii/S2590156725000167","open_access":"1"}],"language":[{"iso":"eng"}],"date_updated":"2025-05-08T08:20:23Z","year":"2025","article_number":"100331","user_id":"83781","volume":9,"_id":"12781","type":"scientific_journal_article","abstract":[{"text":"Roller compaction/dry granulation (RC/DG) is a key process in pharmaceutical manufacturing for improving powder flowability, density, and segregation resistance. Advanced statistical modeling was used to optimize RC/DG process parameters and subsequently binder compositions by employing process and mixture design experiments. The authors used microcrystalline cellulose (MCC), silicified MCC (SMCC), and dicalcium phosphate (DCP) as filler-binder examples in RC/DG experiments. Granule and tablet properties, including flowability, bulk and tapped densities, as well as resistance to crushing, were analyzed using compendial methods. The process design experiments confirmed that RC/DG reduces manufacturability compared to direct compression. Optimal processing conditions, balancing sufficient tablet strengths and granule formation, were identified to be between 20 (SCF * ϑ) [kN/cm] and ∼ 60 (SCF * ϑ) [kN/cm]. Thereby (ϑ) is defined as the screw-to-roll speed ratio and (SFC) as the specific compaction force. Mixture design experiments revealed optimal mixtures balancing SMCC, MCC, and DCP to achieve desired properties like low angle of repose, high bulk density, and strong tablets. These findings provide guidance for selecting formulations and process parameters in RC/DG applications. The derived ‘SCF * ϑ’- factor was found to effectively describe the granulation intensity. A superimposed mixture design model based on precise target values of the parameters bulk density, flow properties, and breaking force allowed identification of the best formulation.","lang":"eng"}],"place":"Amsterdam","pmid":"1","status":"public","author":[{"full_name":"Märkle, Niclas","id":"74898","last_name":"Märkle","first_name":"Niclas"},{"full_name":"Warnke, Gernot","last_name":"Warnke","first_name":"Gernot"},{"last_name":"Pein-Hackelbusch","id":"64952","full_name":"Pein-Hackelbusch, Miriam","orcid":"0000-0002-7920-0595","first_name":"Miriam"}]},{"citation":{"ufg":"Rohm, Harald u. a.: Sensory Properties of Fermented Blends of Sunflower Press Cake and Whey, in: Foods : open access journal 14 (2025), H. 9.","havard":"H. Rohm, S. Morejón Caraballo, A. Salvador, S. Mendo, E. Llorca, S. Cattaneo, I. De Noni, S. Struck, R. Foschino, I. Hernando, Sensory Properties of Fermented Blends of Sunflower Press Cake and Whey, Foods : Open Access Journal. 14 (2025).","apa":"Rohm, H., Morejón Caraballo, S., Salvador, A., Mendo, S., Llorca, E., Cattaneo, S., De Noni, I., Struck, S., Foschino, R., & Hernando, I. (2025). Sensory Properties of Fermented Blends of Sunflower Press Cake and Whey. Foods : Open Access Journal, 14(9), Article 1489. https://doi.org/10.3390/foods14091489","din1505-2-1":"Rohm, Harald ; Morejón Caraballo, Sophie ; Salvador, Ana ; Mendo, Sofia ; Llorca, Empar ; Cattaneo, Stefano ; De Noni, Ivano ; Struck, Susanne ; u. a.: Sensory Properties of Fermented Blends of Sunflower Press Cake and Whey. In: Foods : open access journal Bd. 14. Basel, MDPI AG (2025), Nr. 9","ama":"Rohm H, Morejón Caraballo S, Salvador A, et al. Sensory Properties of Fermented Blends of Sunflower Press Cake and Whey. Foods : open access journal. 2025;14(9). doi:10.3390/foods14091489","short":"H. Rohm, S. Morejón Caraballo, A. Salvador, S. Mendo, E. Llorca, S. Cattaneo, I. De Noni, S. Struck, R. Foschino, I. Hernando, Foods : Open Access Journal 14 (2025).","chicago":"Rohm, Harald, Sophie Morejón Caraballo, Ana Salvador, Sofia Mendo, Empar Llorca, Stefano Cattaneo, Ivano De Noni, Susanne Struck, Roberto Foschino, and Isabel Hernando. “Sensory Properties of Fermented Blends of Sunflower Press Cake and Whey.” Foods : Open Access Journal 14, no. 9 (2025). https://doi.org/10.3390/foods14091489.","mla":"Rohm, Harald, et al. “Sensory Properties of Fermented Blends of Sunflower Press Cake and Whey.” Foods : Open Access Journal, vol. 14, no. 9, 1489, 2025, https://doi.org/10.3390/foods14091489.","van":"Rohm H, Morejón Caraballo S, Salvador A, Mendo S, Llorca E, Cattaneo S, et al. Sensory Properties of Fermented Blends of Sunflower Press Cake and Whey. Foods : open access journal. 2025;14(9).","ieee":"H. Rohm et al., “Sensory Properties of Fermented Blends of Sunflower Press Cake and Whey,” Foods : open access journal, vol. 14, no. 9, Art. no. 1489, 2025, doi: 10.3390/foods14091489.","bjps":"Rohm H et al. (2025) Sensory Properties of Fermented Blends of Sunflower Press Cake and Whey. Foods : open access journal 14.","chicago-de":"Rohm, Harald, Sophie Morejón Caraballo, Ana Salvador, Sofia Mendo, Empar Llorca, Stefano Cattaneo, Ivano De Noni, Susanne Struck, Roberto Foschino und Isabel Hernando. 2025. Sensory Properties of Fermented Blends of Sunflower Press Cake and Whey. Foods : open access journal 14, Nr. 9. doi:10.3390/foods14091489, ."},"publisher":"MDPI AG","intvolume":" 14","publication_status":"published","publication_identifier":{"eissn":["2304-8158"]},"department":[{"_id":"DEP4008"},{"_id":"DEP4028"}],"title":"Sensory Properties of Fermented Blends of Sunflower Press Cake and Whey","doi":"10.3390/foods14091489","issue":"9","publication":"Foods : open access journal","keyword":["food losses","sustainability","by-product utilization","spreadability"],"abstract":[{"text":"Sustainability in the food chain and the prevention of food losses is an issue of increasing importance. There is a large number of processing by-products where innovative strategies are helpful for transferring these losses into a consumable state. In a step-by-step approach, this current study focused on the sensory properties of blends of sunflower press cake and whey, fermented with different consortia of microorganisms and intended for being used as a basis for a savory spread. In the first part of the work, blends fermented with six co-cultures from lactic acid bacteria and yeasts were characterized by free choice profiling and quantitative descriptive analysis. The respective results were used to modify the formulation and to select the fermentation cultures that were promising from a sensory point of view. Subsequent investigations allowed reducing sample dimensionality further, and the study was concluded by affective hedonic tests and a check-all-that-apply set-up performed by consumers. The final experiment also comprised a just-about-right approach performed for specifically evaluating spreadability. The outcome of the entire study indicates that it is possible to tailor attractive foods from by-products, provided that the need for final optimizations regarding palatability is considered.","lang":"eng"}],"type":"scientific_journal_article","_id":"12871","volume":14,"author":[{"full_name":"Rohm, Harald","last_name":"Rohm","first_name":"Harald"},{"last_name":"Morejón Caraballo","full_name":"Morejón Caraballo, Sophie","first_name":"Sophie"},{"full_name":"Salvador, Ana","last_name":"Salvador","first_name":"Ana"},{"first_name":"Sofia","full_name":"Mendo, Sofia","last_name":"Mendo"},{"last_name":"Llorca","full_name":"Llorca, Empar","first_name":"Empar"},{"full_name":"Cattaneo, Stefano","last_name":"Cattaneo","first_name":"Stefano"},{"first_name":"Ivano","last_name":"De Noni","full_name":"De Noni, Ivano"},{"first_name":"Susanne","orcid":"https://orcid.org/0000-0002-1281-5966","full_name":"Struck, Susanne","id":"85030","last_name":"Struck"},{"full_name":"Foschino, Roberto","last_name":"Foschino","first_name":"Roberto"},{"full_name":"Hernando, Isabel","last_name":"Hernando","first_name":"Isabel"}],"status":"public","place":"Basel","language":[{"iso":"eng"}],"date_created":"2025-04-25T12:30:10Z","user_id":"83781","article_number":"1489","date_updated":"2025-06-12T08:56:24Z","year":"2025"},{"abstract":[{"lang":"eng","text":"The aim of the study was to develop an alternative husbandry system for Japanese quail in a step-by-step procedure. The effects of various floor and nest variants on animal health, eggshell contamination and performance in three housing systems (alternative housing system, AHS; conventional cage system, CCS; floor housing system, FHS) were tested in altogether four laying periods, two of which are described in more detail. The analysis revealed that the plastic grid floor in AHS achieved the poorest results for toe and foot pad hyperkeratosis and foot pad dermatitis. Heavier quail showed more toe pad hyperkeratosis. The claw length was longest in CCS and shortest in FHS. Plumage damage on the head developed sooner and more often in CCS. Heavier quail showed significantly less plumage damage on the head. In general, the plumage condition of quail was better in FHS than in CCS and AHS. For eggshell hygiene, a higher microbial load was found on eggs from FHS, and there were no clear differences between CCS and AHS. The number of second-choice eggs was smallest in CCS and highest in FHS. Particularly the high soiling of eggs that were laid in the litter in FHS stood out. In summary, environmental enrichment had a positive effect on animal health, and FHS achieved the best results. Concerning eggshell hygiene and economic efficiency, the situation is the opposite. A floor material in AHS that suits both foot health and eggshell hygiene was not found, suggesting a need for further research."}],"volume":89,"type":"scientific_journal_article","_id":"12981","status":"public","author":[{"last_name":"Wolf","full_name":"Wolf, Lisa","first_name":"Lisa"},{"first_name":"Marie-Anna","full_name":"Hohenfeld, Marie-Anna","last_name":"Hohenfeld"},{"full_name":"Rathmann, Lucas","last_name":"Rathmann","first_name":"Lucas"},{"first_name":"Larissa","full_name":"Weinmann, Larissa","last_name":"Weinmann"},{"first_name":"Ruben","full_name":"Schreiter, Ruben","last_name":"Schreiter"},{"first_name":"Paul","full_name":"Schmidt, Paul","last_name":"Schmidt"},{"full_name":"Hiereth, Stephanie","last_name":"Hiereth","first_name":"Stephanie"},{"last_name":"Ulrich","full_name":"Ulrich, Sebastian","id":"85847","orcid":"0000-0002-4511-9537","first_name":"Sebastian"},{"first_name":"Reinhard","last_name":"Straubinger","full_name":"Straubinger, Reinhard"},{"last_name":"Damme","full_name":"Damme, Klaus","first_name":"Klaus"},{"last_name":"Erhard","full_name":"Erhard, Michael","first_name":"Michael"},{"last_name":"Schwarzer","full_name":"Schwarzer, Angela","first_name":"Angela"},{"first_name":"Philipp","last_name":"Hofmann","full_name":"Hofmann, Philipp"},{"first_name":"Helen","full_name":"Louton, Helen","last_name":"Louton"},{"full_name":"Bergmann, Shana","last_name":"Bergmann","first_name":"Shana"}],"place":"Stuttgart","language":[{"iso":"eng"}],"date_created":"2025-06-15T10:50:02Z","user_id":"83781","article_number":"100004","year":"2025","date_updated":"2025-06-16T14:17:52Z","citation":{"short":"L. Wolf, M.-A. Hohenfeld, L. Rathmann, L. Weinmann, R. Schreiter, P. Schmidt, S. Hiereth, S. Ulrich, R. Straubinger, K. Damme, M. Erhard, A. Schwarzer, P. Hofmann, H. Louton, S. Bergmann, European Poultry Science : EPS = Archiv Für Geflügelkunde 89 (2025).","ama":"Wolf L, Hohenfeld MA, Rathmann L, et al. Impact of various husbandry environments on animal health, eggshell hygiene and performance of Japanese quail layers (Coturnix japonica domestica). European poultry science : EPS = Archiv für Geflügelkunde. 2025;89(1-2). doi:10.1016/j.eups.2025.100004","chicago":"Wolf, Lisa, Marie-Anna Hohenfeld, Lucas Rathmann, Larissa Weinmann, Ruben Schreiter, Paul Schmidt, Stephanie Hiereth, et al. “Impact of Various Husbandry Environments on Animal Health, Eggshell Hygiene and Performance of Japanese Quail Layers (Coturnix Japonica Domestica).” European Poultry Science : EPS = Archiv Für Geflügelkunde 89, no. 1–2 (2025). https://doi.org/10.1016/j.eups.2025.100004.","mla":"Wolf, Lisa, et al. “Impact of Various Husbandry Environments on Animal Health, Eggshell Hygiene and Performance of Japanese Quail Layers (Coturnix Japonica Domestica).” European Poultry Science : EPS = Archiv Für Geflügelkunde, vol. 89, no. 1–2, 100004, 2025, https://doi.org/10.1016/j.eups.2025.100004.","apa":"Wolf, L., Hohenfeld, M.-A., Rathmann, L., Weinmann, L., Schreiter, R., Schmidt, P., Hiereth, S., Ulrich, S., Straubinger, R., Damme, K., Erhard, M., Schwarzer, A., Hofmann, P., Louton, H., & Bergmann, S. (2025). Impact of various husbandry environments on animal health, eggshell hygiene and performance of Japanese quail layers (Coturnix japonica domestica). European Poultry Science : EPS = Archiv Für Geflügelkunde, 89(1–2), Article 100004. https://doi.org/10.1016/j.eups.2025.100004","din1505-2-1":"Wolf, Lisa ; Hohenfeld, Marie-Anna ; Rathmann, Lucas ; Weinmann, Larissa ; Schreiter, Ruben ; Schmidt, Paul ; Hiereth, Stephanie ; Ulrich, Sebastian ; u. a.: Impact of various husbandry environments on animal health, eggshell hygiene and performance of Japanese quail layers (Coturnix japonica domestica). In: European poultry science : EPS = Archiv für Geflügelkunde Bd. 89. Stuttgart, Ulmer (2025), Nr. 1–2","havard":"L. Wolf, M.-A. Hohenfeld, L. Rathmann, L. Weinmann, R. Schreiter, P. Schmidt, S. Hiereth, S. Ulrich, R. Straubinger, K. Damme, M. Erhard, A. Schwarzer, P. Hofmann, H. Louton, S. Bergmann, Impact of various husbandry environments on animal health, eggshell hygiene and performance of Japanese quail layers (Coturnix japonica domestica), European Poultry Science : EPS = Archiv Für Geflügelkunde. 89 (2025).","ufg":"Wolf, Lisa u. a.: Impact of various husbandry environments on animal health, eggshell hygiene and performance of Japanese quail layers (Coturnix japonica domestica), in: European poultry science : EPS = Archiv für Geflügelkunde 89 (2025), H. 1–2.","chicago-de":"Wolf, Lisa, Marie-Anna Hohenfeld, Lucas Rathmann, Larissa Weinmann, Ruben Schreiter, Paul Schmidt, Stephanie Hiereth, u. a. 2025. Impact of various husbandry environments on animal health, eggshell hygiene and performance of Japanese quail layers (Coturnix japonica domestica). European poultry science : EPS = Archiv für Geflügelkunde 89, Nr. 1–2. doi:10.1016/j.eups.2025.100004, .","bjps":"Wolf L et al. (2025) Impact of Various Husbandry Environments on Animal Health, Eggshell Hygiene and Performance of Japanese Quail Layers (Coturnix Japonica Domestica). European poultry science : EPS = Archiv für Geflügelkunde 89.","van":"Wolf L, Hohenfeld MA, Rathmann L, Weinmann L, Schreiter R, Schmidt P, et al. Impact of various husbandry environments on animal health, eggshell hygiene and performance of Japanese quail layers (Coturnix japonica domestica). European poultry science : EPS = Archiv für Geflügelkunde. 2025;89(1–2).","ieee":"L. Wolf et al., “Impact of various husbandry environments on animal health, eggshell hygiene and performance of Japanese quail layers (Coturnix japonica domestica),” European poultry science : EPS = Archiv für Geflügelkunde, vol. 89, no. 1–2, Art. no. 100004, 2025, doi: 10.1016/j.eups.2025.100004."},"publisher":"Ulmer","quality_controlled":"1","intvolume":" 89","department":[{"_id":"DEP4010"}],"title":"Impact of various husbandry environments on animal health, eggshell hygiene and performance of Japanese quail layers (Coturnix japonica domestica)","publication_identifier":{"eissn":["1612-9199 "]},"publication_status":"published","issue":"1-2","doi":"10.1016/j.eups.2025.100004","publication":"European poultry science : EPS = Archiv für Geflügelkunde","keyword":["Alternative housing","Foot pad dermatitis","Animal welfare","Husbandry system","Environmental enrichment"]},{"date_updated":"2025-10-29T10:07:41Z","year":"2025","user_id":"83781","date_created":"2025-07-25T17:15:07Z","language":[{"iso":"eng"}],"place":"Berlin ; Heidelberg","author":[{"id":"71614","full_name":"Katsch, Linda","last_name":"Katsch","first_name":"Linda","orcid":"0000-0001-6628-3929 "},{"id":"58425","full_name":"Weishaupt, Imke","last_name":"Weishaupt","first_name":"Imke"},{"last_name":"Sokolowsky","full_name":"Sokolowsky, Martina","id":"76708","first_name":"Martina"},{"last_name":"Gibson","full_name":"Gibson, Brian R.","first_name":"Brian R."},{"orcid":"0000-0001-6401-8873","first_name":"Jan","last_name":"Schneider","id":"13209","full_name":"Schneider, Jan"}],"status":"public","type":"scientific_journal_article","_id":"13084","page":"3649-3668","abstract":[{"text":"Thermal preservation is widely used for the stabilization of fruit and vegetable juices. However, this method can potentially impair product quality and it is necessary to categorize and quantify these changes in order to optimize the treatment process. Here, carrot juice was treated with different time temperature combinations selected to achieve equivalent microbiological lethality. Different temperatures were selected - low temperature long time (LTLT) with 90 and 95 °C and high temperature short time (HTST) with 120 and 125 °C. The thermally treated juice exhibited significant differences in physical, chemical and sensory parameters in contrast to untreated juice. HTST treatment had less of a negative effect on the juice. A significant deterioration in odor, appearance and taste was observed after the LTLT treatment compared to an untreated reference juice. The juice exhibited elevated acid taste, a shift in olfactory profile from white to red vegetables and diminished homogeneity. Significant changes in sugar composition, pH, carotenoids and color were also observed during this treatment. The juice that had been treated with LTLT exhibited a higher amount of monosaccharides, a lower pH value, a reduced quantity of carotenoids and a perceptible difference in color in comparison to the untreated and fresh juice. Therefore, it can be concluded that varying temperatures show different effects on juice quality, despite the same microbiological lethal effect. This must be taken into account when designing the pasteurization process.","lang":"eng"}],"keyword":["Carrot juice","Sterilization","Carotenoids","Descriptive analysis","PCA","HTST"],"publication":"European Food Research and Technology","doi":"https://doi.org/10.1007/s00217-025-04860-5","issue":"251","publication_status":"published","publication_identifier":{"issn":["1438-2377"],"eissn":["1438-2385"]},"title":"Impact of equivalent sterilization processes with different time- temperature combinations on the chemical, physical and sensory properties of carrot juice","department":[{"_id":"DEP4023"},{"_id":"DEP4018"}],"quality_controlled":"1","publisher":"Springer","citation":{"ieee":"L. Katsch, I. Weishaupt, M. Sokolowsky, B. R. Gibson, and J. Schneider, “Impact of equivalent sterilization processes with different time- temperature combinations on the chemical, physical and sensory properties of carrot juice,” European Food Research and Technology, no. 251, pp. 3649–3668, 2025, doi: https://doi.org/10.1007/s00217-025-04860-5.","van":"Katsch L, Weishaupt I, Sokolowsky M, Gibson BR, Schneider J. Impact of equivalent sterilization processes with different time- temperature combinations on the chemical, physical and sensory properties of carrot juice. European Food Research and Technology. 2025;(251):3649–68.","bjps":"Katsch L et al. (2025) Impact of Equivalent Sterilization Processes with Different Time- Temperature Combinations on the Chemical, Physical and Sensory Properties of Carrot Juice. European Food Research and Technology 3649–3668.","chicago-de":"Katsch, Linda, Imke Weishaupt, Martina Sokolowsky, Brian R. Gibson und Jan Schneider. 2025. Impact of equivalent sterilization processes with different time- temperature combinations on the chemical, physical and sensory properties of carrot juice. European Food Research and Technology, Nr. 251: 3649–3668. doi:https://doi.org/10.1007/s00217-025-04860-5, .","havard":"L. Katsch, I. Weishaupt, M. Sokolowsky, B.R. Gibson, J. Schneider, Impact of equivalent sterilization processes with different time- temperature combinations on the chemical, physical and sensory properties of carrot juice, European Food Research and Technology. (2025) 3649–3668.","ufg":"Katsch, Linda u. a.: Impact of equivalent sterilization processes with different time- temperature combinations on the chemical, physical and sensory properties of carrot juice, in: European Food Research and Technology (2025), H. 251, S. 3649–3668.","mla":"Katsch, Linda, et al. “Impact of Equivalent Sterilization Processes with Different Time- Temperature Combinations on the Chemical, Physical and Sensory Properties of Carrot Juice.” European Food Research and Technology, no. 251, 2025, pp. 3649–68, https://doi.org/10.1007/s00217-025-04860-5.","short":"L. Katsch, I. Weishaupt, M. Sokolowsky, B.R. Gibson, J. Schneider, European Food Research and Technology (2025) 3649–3668.","ama":"Katsch L, Weishaupt I, Sokolowsky M, Gibson BR, Schneider J. Impact of equivalent sterilization processes with different time- temperature combinations on the chemical, physical and sensory properties of carrot juice. European Food Research and Technology. 2025;(251):3649-3668. doi:https://doi.org/10.1007/s00217-025-04860-5","chicago":"Katsch, Linda, Imke Weishaupt, Martina Sokolowsky, Brian R. Gibson, and Jan Schneider. “Impact of Equivalent Sterilization Processes with Different Time- Temperature Combinations on the Chemical, Physical and Sensory Properties of Carrot Juice.” European Food Research and Technology, no. 251 (2025): 3649–68. https://doi.org/10.1007/s00217-025-04860-5.","din1505-2-1":"Katsch, Linda ; Weishaupt, Imke ; Sokolowsky, Martina ; Gibson, Brian R. ; Schneider, Jan: Impact of equivalent sterilization processes with different time- temperature combinations on the chemical, physical and sensory properties of carrot juice. In: European Food Research and Technology. Berlin ; Heidelberg, Springer (2025), Nr. 251, S. 3649–3668","apa":"Katsch, L., Weishaupt, I., Sokolowsky, M., Gibson, B. R., & Schneider, J. (2025). Impact of equivalent sterilization processes with different time- temperature combinations on the chemical, physical and sensory properties of carrot juice. European Food Research and Technology, 251, 3649–3668. https://doi.org/10.1007/s00217-025-04860-5"}},{"type":"conference_poster","_id":"13094","citation":{"van":"Katsch L, Steinmetzler A, Sokolowsky M, Schneider J. Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests. 2025.","ieee":"L. Katsch, A. Steinmetzler, M. Sokolowsky, and J. Schneider, Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests. 2025. doi: 10.1002/lemi.202559165.","chicago-de":"Katsch, Linda, Arthur Steinmetzler, Martina Sokolowsky und Jan Schneider. 2025. Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests. doi:10.1002/lemi.202559165, .","bjps":"Katsch L et al. (2025) Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests. .","ufg":"Katsch, Linda u. a.: Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests, o. O. 2025.","havard":"L. Katsch, A. Steinmetzler, M. Sokolowsky, J. Schneider, Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests, 2025.","apa":"Katsch, L., Steinmetzler, A., Sokolowsky, M., & Schneider, J. (2025). Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests. 53. Deutsche Lebensmittelchemietage, Halle (Saale). https://doi.org/10.1002/lemi.202559165","din1505-2-1":"Katsch, Linda ; Steinmetzler, Arthur ; Sokolowsky, Martina ; Schneider, Jan: Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests, 2025","short":"L. Katsch, A. Steinmetzler, M. Sokolowsky, J. Schneider, Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests, 2025.","ama":"Katsch L, Steinmetzler A, Sokolowsky M, Schneider J. Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests.; 2025. doi:10.1002/lemi.202559165","chicago":"Katsch, Linda, Arthur Steinmetzler, Martina Sokolowsky, and Jan Schneider. Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests, 2025. https://doi.org/10.1002/lemi.202559165.","mla":"Katsch, Linda, et al. Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests. 2025, https://doi.org/10.1002/lemi.202559165."},"author":[{"first_name":"Linda","orcid":"0000-0001-6628-3929 ","full_name":"Katsch, Linda","id":"71614","last_name":"Katsch"},{"first_name":"Arthur","id":"76446","full_name":"Steinmetzler, Arthur","last_name":"Steinmetzler"},{"id":"76708","full_name":"Sokolowsky, Martina","last_name":"Sokolowsky","first_name":"Martina"},{"last_name":"Schneider","full_name":"Schneider, Jan","id":"13209","orcid":"0000-0001-6401-8873","first_name":"Jan"}],"status":"public","conference":{"name":"53. Deutsche Lebensmittelchemietage","end_date":"2025-09-24","start_date":"2025-09-22","location":"Halle (Saale)"},"date_created":"2025-07-30T12:39:28Z","publication_status":"published","title":"Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests","department":[{"_id":"DEP4023"},{"_id":"DEP4018"}],"language":[{"iso":"ger"}],"doi":"10.1002/lemi.202559165","date_updated":"2025-09-29T09:20:32Z","year":"2025","user_id":"71614"},{"abstract":[{"lang":"eng","text":"Introduction: In-line sensors, which are crucial for real-time (bio-) process monitoring, can suffer from anomalies. These signal spikes and shifts compromise process control. Due to the dynamic and non-stationary nature of bioprocess signals, addressing these issues requires specialized preprocessing. However, existing anomaly detection methods often fail for real-time applications.\r\n\r\nMethods: This study addresses a common yet critical issue: developing a robust and easy-to-implement algorithm for real-time anomaly detection and removal for in-line permittivity sensor measurement. Recombinant Pichia pastoris cultivations served as a case study. Trivial approaches, such as moving average filtering, do not adequately capture the complexity of the problem. However, our method provides a structured solution through three consecutive steps: 1) Signal preprocessing to reduce noise and eliminate context dependency; 2) Anomaly detection using threshold-based identification; 3) Validation and removal of identified anomalies.\r\n\r\nResults and discussion: We demonstrate that our approach effectively detects and removes anomalies by compensating signal shift value, while remaining computationally efficient and practical for real-time use. It achieves an F1-score of 0.79 with a static threshold of 1.06 pF/cm and a double rolling aggregate transformer using window sizes w1 = 1 and w2 = 15. This flexible and scalable algorithm has the potential to bridge a crucial gap in process real-time analytics and control."}],"type":"scientific_journal_article","_id":"13101","volume":13,"author":[{"first_name":"Emils","last_name":"Bolmanis","full_name":"Bolmanis, Emils"},{"first_name":"Selina","last_name":"Uhlendorff","id":"85335","full_name":"Uhlendorff, Selina"},{"orcid":"0000-0002-7920-0595","first_name":"Miriam","last_name":"Pein-Hackelbusch","id":"64952","full_name":"Pein-Hackelbusch, Miriam"},{"first_name":"Vytautas","last_name":"Galvanauskas","full_name":"Galvanauskas, Vytautas"},{"first_name":"Oskars","last_name":"Grigs","full_name":"Grigs, Oskars"}],"status":"public","place":"Lausanne","language":[{"iso":"eng"}],"date_created":"2025-07-31T09:23:31Z","main_file_link":[{"url":"https://doi.org/10.3389/fbioe.2025.1609369","open_access":"1"}],"article_number":"1609369","user_id":"64952","date_updated":"2025-10-10T07:46:08Z","year":"2025","oa":"1","file_date_updated":"2025-07-31T11:35:18Z","quality_controlled":"1","publisher":"Frontiers Media SA","citation":{"din1505-2-1":"Bolmanis, Emils ; Uhlendorff, Selina ; Pein-Hackelbusch, Miriam ; Galvanauskas, Vytautas ; Grigs, Oskars: Anomaly detection and removal strategies for in-line permittivity sensor signal used in bioprocesses. In: Frontiers in Bioengineering and Biotechnology Bd. 13. Lausanne, Frontiers Media SA (2025)","short":"E. Bolmanis, S. Uhlendorff, M. Pein-Hackelbusch, V. Galvanauskas, O. Grigs, Frontiers in Bioengineering and Biotechnology 13 (2025).","chicago":"Bolmanis, Emils, Selina Uhlendorff, Miriam Pein-Hackelbusch, Vytautas Galvanauskas, and Oskars Grigs. “Anomaly Detection and Removal Strategies for In-Line Permittivity Sensor Signal Used in Bioprocesses.” Frontiers in Bioengineering and Biotechnology 13 (2025). https://doi.org/10.3389/fbioe.2025.1609369.","mla":"Bolmanis, Emils, et al. “Anomaly Detection and Removal Strategies for In-Line Permittivity Sensor Signal Used in Bioprocesses.” Frontiers in Bioengineering and Biotechnology, vol. 13, 1609369, 2025, https://doi.org/10.3389/fbioe.2025.1609369.","bjps":"Bolmanis E et al. (2025) Anomaly Detection and Removal Strategies for In-Line Permittivity Sensor Signal Used in Bioprocesses. Frontiers in Bioengineering and Biotechnology 13.","chicago-de":"Bolmanis, Emils, Selina Uhlendorff, Miriam Pein-Hackelbusch, Vytautas Galvanauskas und Oskars Grigs. 2025. Anomaly detection and removal strategies for in-line permittivity sensor signal used in bioprocesses. Frontiers in Bioengineering and Biotechnology 13. doi:10.3389/fbioe.2025.1609369, .","apa":"Bolmanis, E., Uhlendorff, S., Pein-Hackelbusch, M., Galvanauskas, V., & Grigs, O. (2025). Anomaly detection and removal strategies for in-line permittivity sensor signal used in bioprocesses. Frontiers in Bioengineering and Biotechnology, 13, Article 1609369. https://doi.org/10.3389/fbioe.2025.1609369","ama":"Bolmanis E, Uhlendorff S, Pein-Hackelbusch M, Galvanauskas V, Grigs O. Anomaly detection and removal strategies for in-line permittivity sensor signal used in bioprocesses. Frontiers in Bioengineering and Biotechnology. 2025;13. doi:10.3389/fbioe.2025.1609369","ufg":"Bolmanis, Emils u. a.: Anomaly detection and removal strategies for in-line permittivity sensor signal used in bioprocesses, in: Frontiers in Bioengineering and Biotechnology 13 (2025).","havard":"E. Bolmanis, S. Uhlendorff, M. Pein-Hackelbusch, V. Galvanauskas, O. Grigs, Anomaly detection and removal strategies for in-line permittivity sensor signal used in bioprocesses, Frontiers in Bioengineering and Biotechnology. 13 (2025).","van":"Bolmanis E, Uhlendorff S, Pein-Hackelbusch M, Galvanauskas V, Grigs O. Anomaly detection and removal strategies for in-line permittivity sensor signal used in bioprocesses. Frontiers in Bioengineering and Biotechnology. 2025;13.","ieee":"E. Bolmanis, S. Uhlendorff, M. Pein-Hackelbusch, V. Galvanauskas, and O. Grigs, “Anomaly detection and removal strategies for in-line permittivity sensor signal used in bioprocesses,” Frontiers in Bioengineering and Biotechnology, vol. 13, Art. no. 1609369, 2025, doi: 10.3389/fbioe.2025.1609369."},"intvolume":" 13","doi":"10.3389/fbioe.2025.1609369","has_accepted_license":"1","publication_status":"published","publication_identifier":{"eissn":["2296-4185"]},"department":[{"_id":"DEP4028"},{"_id":"DEP4000"}],"title":"Anomaly detection and removal strategies for in-line permittivity sensor signal used in bioprocesses","publication":"Frontiers in Bioengineering and Biotechnology","article_type":"original","file":[{"creator":"f6x-0e0","file_size":2935650,"access_level":"closed","file_name":"fbioe-1-1609369.pdf","date_updated":"2025-07-31T11:35:18Z","file_id":"13102","content_type":"application/pdf","date_created":"2025-07-31T09:24:49Z","relation":"main_file"}],"ddc":["570"],"keyword":["in-situ","permittivity","dielectric spectroscopy","signal preprocessing","dynamic threshold","static threshold","anomaly validation","Pichia pastoris"]},{"user_id":"83781","ddc":["570"],"date_updated":"2025-10-09T07:39:46Z","year":"2025","has_accepted_license":"1","language":[{"iso":"eng"}],"title":"Analysis of Anomaly Detection Techniques for In-line Permittivity Sensors in Bioprocesses","department":[{"_id":"DEP4000"}],"publication_status":"published","conference":{"name":"15th European Congress of Chemical Engineering (ECCE) & 8th European Congress of Applied Biotechnology (ECAB) & 3rd Iberoamerican Congress on Chemical Engineering (CIBIQ)","end_date":"2025-09-10","location":"Lissabon","start_date":"2025-09-08"},"date_created":"2025-08-12T08:01:56Z","status":"public","author":[{"last_name":"Uhlendorff","full_name":"Uhlendorff, Selina","first_name":"Selina"},{"last_name":"Bolmanis","full_name":"Bolmanis, Emils","first_name":"Emils"},{"first_name":"Miriam","orcid":"0000-0002-7920-0595","id":"64952","full_name":"Pein-Hackelbusch, Miriam","last_name":"Pein-Hackelbusch"},{"last_name":"Galvanauskas","full_name":"Galvanauskas, Vytautas","first_name":"Vytautas"},{"first_name":"Oskars","full_name":"Grigs, Oskars","last_name":"Grigs"}],"citation":{"bjps":"Uhlendorff S et al. (2025) Analysis of Anomaly Detection Techniques for In-Line Permittivity Sensors in Bioprocesses. .","chicago-de":"Uhlendorff, Selina, Emils Bolmanis, Miriam Pein-Hackelbusch, Vytautas Galvanauskas und Oskars Grigs. 2025. Analysis of Anomaly Detection Techniques for In-line Permittivity Sensors in Bioprocesses.","mla":"Uhlendorff, Selina, et al. Analysis of Anomaly Detection Techniques for In-Line Permittivity Sensors in Bioprocesses. 2025.","short":"S. Uhlendorff, E. Bolmanis, M. Pein-Hackelbusch, V. Galvanauskas, O. Grigs, Analysis of Anomaly Detection Techniques for In-Line Permittivity Sensors in Bioprocesses, 2025.","chicago":"Uhlendorff, Selina, Emils Bolmanis, Miriam Pein-Hackelbusch, Vytautas Galvanauskas, and Oskars Grigs. Analysis of Anomaly Detection Techniques for In-Line Permittivity Sensors in Bioprocesses, 2025.","din1505-2-1":"Uhlendorff, Selina ; Bolmanis, Emils ; Pein-Hackelbusch, Miriam ; Galvanauskas, Vytautas ; Grigs, Oskars: Analysis of Anomaly Detection Techniques for In-line Permittivity Sensors in Bioprocesses, 2025","ieee":"S. Uhlendorff, E. Bolmanis, M. Pein-Hackelbusch, V. Galvanauskas, and O. Grigs, Analysis of Anomaly Detection Techniques for In-line Permittivity Sensors in Bioprocesses. 2025.","van":"Uhlendorff S, Bolmanis E, Pein-Hackelbusch M, Galvanauskas V, Grigs O. Analysis of Anomaly Detection Techniques for In-line Permittivity Sensors in Bioprocesses. 2025.","havard":"S. Uhlendorff, E. Bolmanis, M. Pein-Hackelbusch, V. Galvanauskas, O. Grigs, Analysis of Anomaly Detection Techniques for In-line Permittivity Sensors in Bioprocesses, 2025.","ufg":"Uhlendorff, Selina u. a.: Analysis of Anomaly Detection Techniques for In-line Permittivity Sensors in Bioprocesses, o. O. 2025.","ama":"Uhlendorff S, Bolmanis E, Pein-Hackelbusch M, Galvanauskas V, Grigs O. Analysis of Anomaly Detection Techniques for In-Line Permittivity Sensors in Bioprocesses.; 2025.","apa":"Uhlendorff, S., Bolmanis, E., Pein-Hackelbusch, M., Galvanauskas, V., & Grigs, O. (2025). Analysis of Anomaly Detection Techniques for In-line Permittivity Sensors in Bioprocesses. 15th European Congress of Chemical Engineering (ECCE) & 8th European Congress of Applied Biotechnology (ECAB) & 3rd Iberoamerican Congress on Chemical Engineering (CIBIQ), Lissabon."},"type":"conference_poster","_id":"13122"},{"author":[{"first_name":"Susanne","orcid":"https://orcid.org/0000-0002-1281-5966","id":"85030","full_name":"Struck, Susanne","last_name":"Struck"}],"status":"public","_id":"13163","type":"conference_speech","citation":{"chicago-de":"Struck, Susanne. 2025. Funktionalität von Proteinen in der Verarbeitung und Anwendung in Lebensmitteln – Besonderheiten von Hanfproteinen.","bjps":"Struck S (2025) Funktionalität von Proteinen in Der Verarbeitung Und Anwendung in Lebensmitteln – Besonderheiten von Hanfproteinen. .","din1505-2-1":"Struck, Susanne: Funktionalität von Proteinen in der Verarbeitung und Anwendung in Lebensmitteln – Besonderheiten von Hanfproteinen, 2025","mla":"Struck, Susanne. Funktionalität von Proteinen in Der Verarbeitung Und Anwendung in Lebensmitteln – Besonderheiten von Hanfproteinen. 2025.","chicago":"Struck, Susanne. Funktionalität von Proteinen in Der Verarbeitung Und Anwendung in Lebensmitteln – Besonderheiten von Hanfproteinen, 2025.","short":"S. Struck, Funktionalität von Proteinen in Der Verarbeitung Und Anwendung in Lebensmitteln – Besonderheiten von Hanfproteinen, 2025.","ieee":"S. Struck, Funktionalität von Proteinen in der Verarbeitung und Anwendung in Lebensmitteln – Besonderheiten von Hanfproteinen. 2025.","van":"Struck S. Funktionalität von Proteinen in der Verarbeitung und Anwendung in Lebensmitteln – Besonderheiten von Hanfproteinen. 2025.","ufg":"Struck, Susanne: Funktionalität von Proteinen in der Verarbeitung und Anwendung in Lebensmitteln – Besonderheiten von Hanfproteinen, o. O. 2025.","havard":"S. Struck, Funktionalität von Proteinen in der Verarbeitung und Anwendung in Lebensmitteln – Besonderheiten von Hanfproteinen, 2025.","apa":"Struck, S. (2025). Funktionalität von Proteinen in der Verarbeitung und Anwendung in Lebensmitteln – Besonderheiten von Hanfproteinen. Düsser-Hanftag mit Fachausstellung, Bad Sassendorf.","ama":"Struck S. Funktionalität von Proteinen in Der Verarbeitung Und Anwendung in Lebensmitteln – Besonderheiten von Hanfproteinen.; 2025."},"user_id":"83778","date_updated":"2025-09-15T06:49:38Z","year":"2025","department":[{"_id":"DEP4028"},{"_id":"DEP4029"}],"title":"Funktionalität von Proteinen in der Verarbeitung und Anwendung in Lebensmitteln – Besonderheiten von Hanfproteinen","language":[{"iso":"eng"}],"date_created":"2025-09-10T10:34:59Z","conference":{"name":"Düsser-Hanftag mit Fachausstellung","location":"Bad Sassendorf","start_date":"2025-09-09"}},{"citation":{"chicago-de":"Uhlendorff, Selina, Tatsiana Burankova, Katharina Dahlmann, Björn Frahm und Miriam Pein-Hackelbusch. 2025. Application Constraints of Linear Multivariate Regression Models for Dielectric Spectroscopy in Inline Bioreactor Viable Cell Analysis.","bjps":"Uhlendorff S et al. (2025) Application Constraints of Linear Multivariate Regression Models for Dielectric Spectroscopy in Inline Bioreactor Viable Cell Analysis. .","din1505-2-1":"Uhlendorff, Selina ; Burankova, Tatsiana ; Dahlmann, Katharina ; Frahm, Björn ; Pein-Hackelbusch, Miriam: Application Constraints of Linear Multivariate Regression Models for Dielectric Spectroscopy in Inline Bioreactor Viable Cell Analysis, 2025","mla":"Uhlendorff, Selina, et al. Application Constraints of Linear Multivariate Regression Models for Dielectric Spectroscopy in Inline Bioreactor Viable Cell Analysis. 2025.","short":"S. Uhlendorff, T. Burankova, K. Dahlmann, B. Frahm, M. Pein-Hackelbusch, Application Constraints of Linear Multivariate Regression Models for Dielectric Spectroscopy in Inline Bioreactor Viable Cell Analysis, 2025.","chicago":"Uhlendorff, Selina, Tatsiana Burankova, Katharina Dahlmann, Björn Frahm, and Miriam Pein-Hackelbusch. Application Constraints of Linear Multivariate Regression Models for Dielectric Spectroscopy in Inline Bioreactor Viable Cell Analysis, 2025.","ieee":"S. Uhlendorff, T. Burankova, K. Dahlmann, B. Frahm, and M. Pein-Hackelbusch, Application Constraints of Linear Multivariate Regression Models for Dielectric Spectroscopy in Inline Bioreactor Viable Cell Analysis. 2025.","van":"Uhlendorff S, Burankova T, Dahlmann K, Frahm B, Pein-Hackelbusch M. Application Constraints of Linear Multivariate Regression Models for Dielectric Spectroscopy in Inline Bioreactor Viable Cell Analysis. 2025.","apa":"Uhlendorff, S., Burankova, T., Dahlmann, K., Frahm, B., & Pein-Hackelbusch, M. (2025). Application Constraints of Linear Multivariate Regression Models for Dielectric Spectroscopy in Inline Bioreactor Viable Cell Analysis. 18th International Workshop on Impedance Spectroscopy, Chemnitz.","ama":"Uhlendorff S, Burankova T, Dahlmann K, Frahm B, Pein-Hackelbusch M. Application Constraints of Linear Multivariate Regression Models for Dielectric Spectroscopy in Inline Bioreactor Viable Cell Analysis.; 2025.","ufg":"Uhlendorff, Selina u. a.: Application Constraints of Linear Multivariate Regression Models for Dielectric Spectroscopy in Inline Bioreactor Viable Cell Analysis, o. O. 2025.","havard":"S. Uhlendorff, T. Burankova, K. Dahlmann, B. Frahm, M. Pein-Hackelbusch, Application Constraints of Linear Multivariate Regression Models for Dielectric Spectroscopy in Inline Bioreactor Viable Cell Analysis, 2025."},"_id":"13223","type":"conference_poster","status":"public","author":[{"last_name":"Uhlendorff","id":"68713","full_name":"Uhlendorff, Selina","orcid":"https://orcid.org/0000-0002-0502-8032","first_name":"Selina"},{"first_name":"Tatsiana","full_name":"Burankova, Tatsiana","last_name":"Burankova"},{"first_name":"Katharina","last_name":"Dahlmann","full_name":"Dahlmann, Katharina"},{"first_name":"Björn","id":"45666","full_name":"Frahm, Björn","last_name":"Frahm"},{"orcid":"0000-0002-7920-0595","first_name":"Miriam","last_name":"Pein-Hackelbusch","full_name":"Pein-Hackelbusch, Miriam","id":"64952"}],"department":[{"_id":"DEP4028"},{"_id":"DEP4021"}],"title":"Application Constraints of Linear Multivariate Regression Models for Dielectric Spectroscopy in Inline Bioreactor Viable Cell Analysis","publication_status":"published","language":[{"iso":"eng"}],"date_created":"2025-09-29T08:37:10Z","conference":{"name":"18th International Workshop on Impedance Spectroscopy","start_date":"2025-09-23","location":"Chemnitz","end_date":"2025-09-26"},"user_id":"45666","date_updated":"2026-03-27T16:51:16Z","year":"2025","related_material":{"link":[{"relation":"confirmation","url":"https://www.tu-chemnitz.de/etit/messtech/iwis/program.php"}]}},{"language":[{"iso":"eng"}],"date_created":"2025-10-01T09:20:35Z","user_id":"83781","year":"2025","date_updated":"2025-10-06T12:11:00Z","abstract":[{"text":"Atranones are secondary metabolites produced by Stachybotrys chartarum, a mold frequently found in water-damaged indoor environments. In contrast to the well-characterized and highly toxic macrocyclic trichothecenes, atranones have received relatively limited scientific attention. Approximately 60% of S. chartarum isolates from indoor environments produce atranones, while 40% form macrocyclic trichothecenes. No strain has been shown to produce both, indicating that the biosynthetic pathways for these two mycotoxin classes are mutually exclusive. Atranones are dolabellane-like diterpenoids synthesized from geranylgeranyl pyrophosphate through multiple enzymatic steps encoded by a specific core gene cluster. While the genetic structure of this cluster has been elucidated, its regulatory mechanisms remain poorly understood. Notably, although atranone-producing S. chartarum strains have been isolated from indoor settings, no study has yet confirmed the actual production of atranones in indoor environments, leaving the question of real-world exposure unresolved. Experimental studies in cell cultures and animal models indicate that atranones possess pro-inflammatory and cytotoxic properties, including the induction of apoptosis and cell cycle arrest. Atranone Q has demonstrated antitumor activity against osteosarcoma cells in vitro, and more recently identified derivatives such as stachatranone and stachybatranone have shown preliminary cardioprotective effects under ischemic conditions. However, these pharmacological effects remain exploratory and require further validation in in vivo models. Major knowledge gaps concern the environmental triggers for atranone biosynthesis, their regulation, actual presence in built environments, and potential health risks. These areas represent key priorities for future research. ","lang":"eng"}],"type":"scientific_journal_article","_id":"13233","author":[{"full_name":"Dabisch-Ruthe, Mareike","id":"66516","last_name":"Dabisch-Ruthe","first_name":"Mareike","orcid":"https://orcid.org/0009-0008-7644-0826"},{"id":"45690","full_name":"Pfannebecker, Jens","last_name":"Pfannebecker","first_name":"Jens","orcid":"0009-0005-4133-5442"},{"first_name":"Reinhard K.","full_name":"Straubinger, Reinhard K.","last_name":"Straubinger"},{"first_name":"Frank","last_name":"Ebel","full_name":"Ebel, Frank"},{"last_name":"Ulrich","id":"85847","full_name":"Ulrich, Sebastian","orcid":"0000-0002-4511-9537","first_name":"Sebastian"}],"status":"public","place":"Berlin ; Heidelberg","doi":"10.1007/s12550-025-00609-x","publication_identifier":{"issn":["0178-7888"],"eissn":["1867-1632"]},"publication_status":"published","title":"Atranone-an underestimated secondary metabolite?","department":[{"_id":"DEP4010"}],"publication":"Mycotoxin Research","keyword":["Atranone","Secondary metabolite","Stachybotrys","Stachatranone","Stachybatranone"],"publisher":"Springer","citation":{"ieee":"M. Dabisch-Ruthe, J. Pfannebecker, R. K. Straubinger, F. Ebel, and S. Ulrich, “Atranone-an underestimated secondary metabolite?,” Mycotoxin Research, 2025, doi: 10.1007/s12550-025-00609-x.","van":"Dabisch-Ruthe M, Pfannebecker J, Straubinger RK, Ebel F, Ulrich S. Atranone-an underestimated secondary metabolite? Mycotoxin Research. 2025;","apa":"Dabisch-Ruthe, M., Pfannebecker, J., Straubinger, R. K., Ebel, F., & Ulrich, S. (2025). Atranone-an underestimated secondary metabolite? Mycotoxin Research. https://doi.org/10.1007/s12550-025-00609-x","ama":"Dabisch-Ruthe M, Pfannebecker J, Straubinger RK, Ebel F, Ulrich S. Atranone-an underestimated secondary metabolite? Mycotoxin Research. Published online 2025. doi:10.1007/s12550-025-00609-x","ufg":"Dabisch-Ruthe, Mareike u. a.: Atranone-an underestimated secondary metabolite?, in: Mycotoxin Research (2025).","havard":"M. Dabisch-Ruthe, J. Pfannebecker, R.K. Straubinger, F. Ebel, S. Ulrich, Atranone-an underestimated secondary metabolite?, Mycotoxin Research. (2025).","chicago-de":"Dabisch-Ruthe, Mareike, Jens Pfannebecker, Reinhard K. Straubinger, Frank Ebel und Sebastian Ulrich. 2025. Atranone-an underestimated secondary metabolite? Mycotoxin Research. doi:10.1007/s12550-025-00609-x, .","bjps":"Dabisch-Ruthe M et al. (2025) Atranone-an Underestimated Secondary Metabolite? Mycotoxin Research.","din1505-2-1":"Dabisch-Ruthe, Mareike ; Pfannebecker, Jens ; Straubinger, Reinhard K. ; Ebel, Frank ; Ulrich, Sebastian: Atranone-an underestimated secondary metabolite? In: Mycotoxin Research. Berlin ; Heidelberg, Springer (2025)","mla":"Dabisch-Ruthe, Mareike, et al. “Atranone-an Underestimated Secondary Metabolite?” Mycotoxin Research, 2025, https://doi.org/10.1007/s12550-025-00609-x.","chicago":"Dabisch-Ruthe, Mareike, Jens Pfannebecker, Reinhard K. Straubinger, Frank Ebel, and Sebastian Ulrich. “Atranone-an Underestimated Secondary Metabolite?” Mycotoxin Research, 2025. https://doi.org/10.1007/s12550-025-00609-x.","short":"M. Dabisch-Ruthe, J. Pfannebecker, R.K. Straubinger, F. Ebel, S. Ulrich, Mycotoxin Research (2025)."}},{"language":[{"iso":"eng"}],"date_created":"2025-10-27T16:10:29Z","article_number":"101471","user_id":"83781","date_updated":"2025-11-05T08:17:40Z","year":"2025","abstract":[{"lang":"eng","text":"Pasteurization is the prevalent method for stabilizing cloudy apple juice and prolonging its shelf life, but can also impair quality. Therefore, it is necessary to investigate and quantify the chemical, physical and sensory effects of this treatment. In this study, cloudy apple juice was treated at different time-temperature combinations with equivalent microbial lethality with 161.6 PU. These can be categorized as low temperature/long time (LTLT with 70°C and 80°C) or high temperature/short time (HTST with 90°C, 100°C and 105°C) treatments. The results were compared to those of untreated juice. HTST treatment had significantly less impact on the juice compared to LTLT treatment. LTLT-treated juices were characterized by different sensory attributes, such as raisin and caramel odor and bitter taste. In contrast, the untreated and HTST-treated juices exhibited odors like pear and lemon. There were also significant differences in turbidity, sugar composition, viscosity and a heightened 5-(hydroxymethyl)furfural (HMF) content with LTLT treatment. In summary, HTST-treated juices are more similar to the untreated juices and are rated higher in terms of quality characteristics. The lowest pasteurization temperature of 70°C results in the greatest deterioration of juice quality. It can be concluded that different pasteurization conditions showed different effects on juice quality, despite having the same microbiological lethality of 161.6 PU. Results can be considered when designing pasteurization processes."}],"volume":5,"type":"scientific_journal_article","_id":"13271","status":"public","author":[{"last_name":"Katsch","id":"71614","full_name":"Katsch, Linda","orcid":"0000-0001-6628-3929 ","first_name":"Linda"},{"id":"76708","full_name":"Sokolowsky, Martina","last_name":"Sokolowsky","first_name":"Martina"},{"first_name":"Brian","last_name":"Gibson","full_name":"Gibson, Brian"},{"first_name":"Jan","orcid":"0000-0001-6401-8873","id":"13209","full_name":"Schneider, Jan","last_name":"Schneider"}],"place":"Amsterdam","issue":"2","doi":"10.1016/j.afres.2025.101471","title":"Influence of different pasteurization conditions with equivalent pasteurization units on chemical, physical, and sensory properties of cloudy apple juice","department":[{"_id":"DEP4023"},{"_id":"DEP4018"}],"publication_identifier":{"eissn":["2772-5022"]},"publication_status":"published","publication":"Applied Food Research","keyword":["Cloudy apple juice","HTST","juice pasteurization","sensory analysis","process optimization","equivalent microbial lethality"],"publisher":"Elsevier","quality_controlled":"1","citation":{"apa":"Katsch, L., Sokolowsky, M., Gibson, B., & Schneider, J. (2025). Influence of different pasteurization conditions with equivalent pasteurization units on chemical, physical, and sensory properties of cloudy apple juice. Applied Food Research, 5(2), Article 101471. https://doi.org/10.1016/j.afres.2025.101471","din1505-2-1":"Katsch, Linda ; Sokolowsky, Martina ; Gibson, Brian ; Schneider, Jan: Influence of different pasteurization conditions with equivalent pasteurization units on chemical, physical, and sensory properties of cloudy apple juice. In: Applied Food Research Bd. 5. Amsterdam, Elsevier (2025), Nr. 2","short":"L. Katsch, M. Sokolowsky, B. Gibson, J. Schneider, Applied Food Research 5 (2025).","ama":"Katsch L, Sokolowsky M, Gibson B, Schneider J. Influence of different pasteurization conditions with equivalent pasteurization units on chemical, physical, and sensory properties of cloudy apple juice. Applied Food Research. 2025;5(2). doi:10.1016/j.afres.2025.101471","chicago":"Katsch, Linda, Martina Sokolowsky, Brian Gibson, and Jan Schneider. “Influence of Different Pasteurization Conditions with Equivalent Pasteurization Units on Chemical, Physical, and Sensory Properties of Cloudy Apple Juice.” Applied Food Research 5, no. 2 (2025). https://doi.org/10.1016/j.afres.2025.101471.","mla":"Katsch, Linda, et al. “Influence of Different Pasteurization Conditions with Equivalent Pasteurization Units on Chemical, Physical, and Sensory Properties of Cloudy Apple Juice.” Applied Food Research, vol. 5, no. 2, 101471, 2025, https://doi.org/10.1016/j.afres.2025.101471.","ufg":"Katsch, Linda u. a.: Influence of different pasteurization conditions with equivalent pasteurization units on chemical, physical, and sensory properties of cloudy apple juice, in: Applied Food Research 5 (2025), H. 2.","havard":"L. Katsch, M. Sokolowsky, B. Gibson, J. Schneider, Influence of different pasteurization conditions with equivalent pasteurization units on chemical, physical, and sensory properties of cloudy apple juice, Applied Food Research. 5 (2025).","bjps":"Katsch L et al. (2025) Influence of Different Pasteurization Conditions with Equivalent Pasteurization Units on Chemical, Physical, and Sensory Properties of Cloudy Apple Juice. Applied Food Research 5.","chicago-de":"Katsch, Linda, Martina Sokolowsky, Brian Gibson und Jan Schneider. 2025. Influence of different pasteurization conditions with equivalent pasteurization units on chemical, physical, and sensory properties of cloudy apple juice. Applied Food Research 5, Nr. 2. doi:10.1016/j.afres.2025.101471, .","van":"Katsch L, Sokolowsky M, Gibson B, Schneider J. Influence of different pasteurization conditions with equivalent pasteurization units on chemical, physical, and sensory properties of cloudy apple juice. Applied Food Research. 2025;5(2).","ieee":"L. Katsch, M. Sokolowsky, B. Gibson, and J. Schneider, “Influence of different pasteurization conditions with equivalent pasteurization units on chemical, physical, and sensory properties of cloudy apple juice,” Applied Food Research, vol. 5, no. 2, Art. no. 101471, 2025, doi: 10.1016/j.afres.2025.101471."},"intvolume":" 5"},{"citation":{"ieee":"P. Wilhelm, U. Müller, and R. Gebhardt, Rheologische Modelle – ein Beitrag für die systematische Entwicklung von Fleischersatzprodukten? 2024.","van":"Wilhelm P, Müller U, Gebhardt R. Rheologische Modelle – ein Beitrag für die systematische Entwicklung von Fleischersatzprodukten? 2024.","ufg":"Wilhelm, Patrick/Müller, Ulrich/Gebhardt, Ronald: Rheologische Modelle – ein Beitrag für die systematische Entwicklung von Fleischersatzprodukten?, o. O. 2024.","havard":"P. Wilhelm, U. Müller, R. Gebhardt, Rheologische Modelle – ein Beitrag für die systematische Entwicklung von Fleischersatzprodukten?, 2024.","apa":"Wilhelm, P., Müller, U., & Gebhardt, R. (2024). Rheologische Modelle – ein Beitrag für die systematische Entwicklung von Fleischersatzprodukten? Jahrestreffen der DECHEMA/VDI-Fachgruppe Lebensmittelverfahrenstechnik, Quakenbrück.","ama":"Wilhelm P, Müller U, Gebhardt R. Rheologische Modelle – ein Beitrag für die systematische Entwicklung von Fleischersatzprodukten?; 2024.","bjps":"Wilhelm P, Müller U and Gebhardt R (2024) Rheologische Modelle – ein Beitrag für die systematische Entwicklung von Fleischersatzprodukten? .","chicago-de":"Wilhelm, Patrick, Ulrich Müller und Ronald Gebhardt. 2024. Rheologische Modelle – ein Beitrag für die systematische Entwicklung von Fleischersatzprodukten?","din1505-2-1":"Wilhelm, Patrick ; Müller, Ulrich ; Gebhardt, Ronald: Rheologische Modelle – ein Beitrag für die systematische Entwicklung von Fleischersatzprodukten?, 2024","mla":"Wilhelm, Patrick, et al. Rheologische Modelle – ein Beitrag für die systematische Entwicklung von Fleischersatzprodukten? 2024.","short":"P. Wilhelm, U. Müller, R. Gebhardt, Rheologische Modelle – ein Beitrag für die systematische Entwicklung von Fleischersatzprodukten?, 2024.","chicago":"Wilhelm, Patrick, Ulrich Müller, and Ronald Gebhardt. Rheologische Modelle – ein Beitrag für die systematische Entwicklung von Fleischersatzprodukten?, 2024."},"_id":"11108","type":"conference_poster","status":"public","author":[{"full_name":"Wilhelm, Patrick","id":"12013","last_name":"Wilhelm","first_name":"Patrick"},{"last_name":"Müller","full_name":"Müller, Ulrich","id":"12119","first_name":"Ulrich"},{"full_name":"Gebhardt, Ronald","last_name":"Gebhardt","first_name":"Ronald"}],"language":[{"iso":"ger"}],"department":[{"_id":"DEP4009"},{"_id":"DEP4028"}],"title":"Rheologische Modelle – ein Beitrag für die systematische Entwicklung von Fleischersatzprodukten?","date_created":"2024-02-23T16:04:13Z","conference":{"name":"Jahrestreffen der DECHEMA/VDI-Fachgruppe Lebensmittelverfahrenstechnik","start_date":"2024-02-27","location":"Quakenbrück","end_date":"2024-02-28"},"user_id":"12013","keyword":["rheology","schwedoff","gelatine","gel former","plasticity","fracture","meat substitutes"],"date_updated":"2024-03-05T14:27:50Z","year":"2024"},{"page":"78","type":"conference_poster","_id":"11180","author":[{"last_name":"Ibrahem","full_name":"Ibrahem, Riham","id":"72980","first_name":"Riham"},{"first_name":"Bayan","last_name":"Barakat","id":"73216","full_name":"Barakat, Bayan"},{"first_name":"Euphinette Amba","id":"75281","full_name":"Bekonda, Euphinette Amba","last_name":"Bekonda"},{"first_name":"Knut","last_name":"Schwarzer","id":"13329","full_name":"Schwarzer, Knut"},{"id":"12013","full_name":"Wilhelm, Patrick","last_name":"Wilhelm","first_name":"Patrick"},{"first_name":"Ulrich","id":"12119","full_name":"Müller, Ulrich","last_name":"Müller"}],"status":"public","language":[{"iso":"ger"}],"date_created":"2024-03-05T14:25:59Z","user_id":"12013","year":"2024","date_updated":"2024-11-06T16:27:09Z","citation":{"ufg":"Ibrahem, Riham u. a.: Messung des Öl-Drüsenschuppenaufschlusses von Thymian und Vergleich der Ergebnisse mit denen von Oregano, o. O. 2024.","havard":"R. Ibrahem, B. Barakat, E.A. Bekonda, K. Schwarzer, P. Wilhelm, U. Müller, Messung des Öl-Drüsenschuppenaufschlusses von Thymian und Vergleich der Ergebnisse mit denen von Oregano, Verein für Arznei- und Gewürzpflanzen SALUPLANTA e.V. , 2024.","din1505-2-1":"Ibrahem, Riham ; Barakat, Bayan ; Bekonda, Euphinette Amba ; Schwarzer, Knut ; Wilhelm, Patrick ; Müller, Ulrich: Messung des Öl-Drüsenschuppenaufschlusses von Thymian und Vergleich der Ergebnisse mit denen von Oregano : Verein für Arznei- und Gewürzpflanzen SALUPLANTA e.V. , 2024","apa":"Ibrahem, R., Barakat, B., Bekonda, E. A., Schwarzer, K., Wilhelm, P., & Müller, U. (2024). Messung des Öl-Drüsenschuppenaufschlusses von Thymian und Vergleich der Ergebnisse mit denen von Oregano. In 34. Bernburger Winterseminar Arznei- und Gewürzpflanzen : 20.-21.02.2024 : Tagungsbroschüre . 34. Bernburger Winterseminar Arznei- und Gewürzpflanzen, Bernburg. Verein für Arznei- und Gewürzpflanzen SALUPLANTA e.V. . https://doi.org/10.5073/20240131-085854-0 ","mla":"Ibrahem, Riham, et al. “Messung des Öl-Drüsenschuppenaufschlusses von Thymian und Vergleich der Ergebnisse mit denen von Oregano.” 34. Bernburger Winterseminar Arznei- und Gewürzpflanzen : 20.-21.02.2024 : Tagungsbroschüre , Verein für Arznei- und Gewürzpflanzen SALUPLANTA e.V. , 2024, https://doi.org/10.5073/20240131-085854-0 .","ama":"Ibrahem R, Barakat B, Bekonda EA, Schwarzer K, Wilhelm P, Müller U. Messung des Öl-Drüsenschuppenaufschlusses von Thymian und Vergleich der Ergebnisse mit denen von Oregano. Verein für Arznei- und Gewürzpflanzen SALUPLANTA e.V. ; 2024. doi:10.5073/20240131-085854-0 ","short":"R. Ibrahem, B. Barakat, E.A. Bekonda, K. Schwarzer, P. Wilhelm, U. Müller, Messung des Öl-Drüsenschuppenaufschlusses von Thymian und Vergleich der Ergebnisse mit denen von Oregano, Verein für Arznei- und Gewürzpflanzen SALUPLANTA e.V. , 2024.","chicago":"Ibrahem, Riham, Bayan Barakat, Euphinette Amba Bekonda, Knut Schwarzer, Patrick Wilhelm, and Ulrich Müller. Messung des Öl-Drüsenschuppenaufschlusses von Thymian und Vergleich der Ergebnisse mit denen von Oregano. 34. Bernburger Winterseminar Arznei- und Gewürzpflanzen : 20.-21.02.2024 : Tagungsbroschüre . Verein für Arznei- und Gewürzpflanzen SALUPLANTA e.V. , 2024. https://doi.org/10.5073/20240131-085854-0 .","ieee":"R. Ibrahem, B. Barakat, E. A. Bekonda, K. Schwarzer, P. Wilhelm, and U. Müller, Messung des Öl-Drüsenschuppenaufschlusses von Thymian und Vergleich der Ergebnisse mit denen von Oregano. Verein für Arznei- und Gewürzpflanzen SALUPLANTA e.V. , 2024. doi: 10.5073/20240131-085854-0 .","van":"Ibrahem R, Barakat B, Bekonda EA, Schwarzer K, Wilhelm P, Müller U. Messung des Öl-Drüsenschuppenaufschlusses von Thymian und Vergleich der Ergebnisse mit denen von Oregano. 34. Bernburger Winterseminar Arznei- und Gewürzpflanzen : 20.-21.02.2024 : Tagungsbroschüre . Verein für Arznei- und Gewürzpflanzen SALUPLANTA e.V. ; 2024. 78 p.","chicago-de":"Ibrahem, Riham, Bayan Barakat, Euphinette Amba Bekonda, Knut Schwarzer, Patrick Wilhelm und Ulrich Müller. 2024. Messung des Öl-Drüsenschuppenaufschlusses von Thymian und Vergleich der Ergebnisse mit denen von Oregano. 34. Bernburger Winterseminar Arznei- und Gewürzpflanzen : 20.-21.02.2024 : Tagungsbroschüre . Verein für Arznei- und Gewürzpflanzen SALUPLANTA e.V. . doi:10.5073/20240131-085854-0 , .","bjps":"Ibrahem R et al. (2024) Messung des Öl-Drüsenschuppenaufschlusses von Thymian und Vergleich der Ergebnisse mit denen von Oregano. Verein für Arznei- und Gewürzpflanzen SALUPLANTA e.V. ."},"publisher":"Verein für Arznei- und Gewürzpflanzen SALUPLANTA e.V. ","publication_identifier":{"isbn":["978-3-95547-140-8 "]},"publication_status":"published","title":"Messung des Öl-Drüsenschuppenaufschlusses von Thymian und Vergleich der Ergebnisse mit denen von Oregano","department":[{"_id":"DEP4009"},{"_id":"DEP4028"}],"doi":"10.5073/20240131-085854-0 ","publication":"34. Bernburger Winterseminar Arznei- und Gewürzpflanzen : 20.-21.02.2024 : Tagungsbroschüre ","conference":{"location":"Bernburg","start_date":"2024-02-20","end_date":"2024-02-21","name":"34. Bernburger Winterseminar Arznei- und Gewürzpflanzen"},"keyword":["essential oil","oregano","thyme","steam distillation","vacuum","temperature impact","oil glandular"]},{"conference":{"end_date":"2024-02-28","start_date":"2024-02-27","location":"Quakenbrück","name":"Jahrestreffen der DECHEMA/VDI-Fachgruppe Lebensmittelverfahrenstechnik"},"date_created":"2024-03-05T14:39:00Z","language":[{"iso":"ger"}],"department":[{"_id":"DEP4009"},{"_id":"DEP4028"}],"title":"Messung des Öl-Drüsenschuppenaufschlusses von Thymian und Vergleich der Ergebnisse mit denen von Oregano","keyword":["essential oil","oregano","thyme","steam distillation","vacuum","temperature impact","oil glandular"],"date_updated":"2024-11-06T16:27:24Z","year":"2024","user_id":"12013","_id":"11181","type":"conference_poster","citation":{"apa":"Ibrahem, R., Barakat, B., Bekonda, E. A., Schwarzer, K., Wilhelm, P., & Müller, U. (2024). Messung des Öl-Drüsenschuppenaufschlusses von Thymian und Vergleich der Ergebnisse mit denen von Oregano. Jahrestreffen der DECHEMA/VDI-Fachgruppe Lebensmittelverfahrenstechnik, Quakenbrück.","ama":"Ibrahem R, Barakat B, Bekonda EA, Schwarzer K, Wilhelm P, Müller U. Messung des Öl-Drüsenschuppenaufschlusses von Thymian und Vergleich der Ergebnisse mit denen von Oregano.; 2024.","ufg":"Ibrahem, Riham u. a.: Messung des Öl-Drüsenschuppenaufschlusses von Thymian und Vergleich der Ergebnisse mit denen von Oregano, o. O. 2024.","havard":"R. Ibrahem, B. Barakat, E.A. Bekonda, K. Schwarzer, P. Wilhelm, U. Müller, Messung des Öl-Drüsenschuppenaufschlusses von Thymian und Vergleich der Ergebnisse mit denen von Oregano, 2024.","van":"Ibrahem R, Barakat B, Bekonda EA, Schwarzer K, Wilhelm P, Müller U. Messung des Öl-Drüsenschuppenaufschlusses von Thymian und Vergleich der Ergebnisse mit denen von Oregano. 2024.","ieee":"R. Ibrahem, B. Barakat, E. A. Bekonda, K. Schwarzer, P. Wilhelm, and U. Müller, Messung des Öl-Drüsenschuppenaufschlusses von Thymian und Vergleich der Ergebnisse mit denen von Oregano. 2024.","din1505-2-1":"Ibrahem, Riham ; Barakat, Bayan ; Bekonda, Euphinette Amba ; Schwarzer, Knut ; Wilhelm, Patrick ; Müller, Ulrich: Messung des Öl-Drüsenschuppenaufschlusses von Thymian und Vergleich der Ergebnisse mit denen von Oregano, 2024","short":"R. Ibrahem, B. Barakat, E.A. Bekonda, K. Schwarzer, P. Wilhelm, U. Müller, Messung des Öl-Drüsenschuppenaufschlusses von Thymian und Vergleich der Ergebnisse mit denen von Oregano, 2024.","chicago":"Ibrahem, Riham, Bayan Barakat, Euphinette Amba Bekonda, Knut Schwarzer, Patrick Wilhelm, and Ulrich Müller. Messung des Öl-Drüsenschuppenaufschlusses von Thymian und Vergleich der Ergebnisse mit denen von Oregano, 2024.","mla":"Ibrahem, Riham, et al. Messung des Öl-Drüsenschuppenaufschlusses von Thymian und Vergleich der Ergebnisse mit denen von Oregano. 2024.","chicago-de":"Ibrahem, Riham, Bayan Barakat, Euphinette Amba Bekonda, Knut Schwarzer, Patrick Wilhelm und Ulrich Müller. 2024. Messung des Öl-Drüsenschuppenaufschlusses von Thymian und Vergleich der Ergebnisse mit denen von Oregano.","bjps":"Ibrahem R et al. (2024) Messung des Öl-Drüsenschuppenaufschlusses von Thymian und Vergleich der Ergebnisse mit denen von Oregano. ."},"author":[{"id":"72980","full_name":"Ibrahem, Riham","last_name":"Ibrahem","first_name":"Riham"},{"last_name":"Barakat","id":"73216","full_name":"Barakat, Bayan","first_name":"Bayan"},{"id":"75281","full_name":"Bekonda, Euphinette Amba","last_name":"Bekonda","first_name":"Euphinette Amba"},{"id":"13329","full_name":"Schwarzer, Knut","last_name":"Schwarzer","first_name":"Knut"},{"first_name":"Patrick","last_name":"Wilhelm","full_name":"Wilhelm, Patrick","id":"12013"},{"first_name":"Ulrich","id":"12119","full_name":"Müller, Ulrich","last_name":"Müller"}],"status":"public"},{"language":[{"iso":"ger"}],"department":[{"_id":"DEP4009"},{"_id":"DEP4028"}],"title":"Feststellung von Ätherisch-Ölverlusten bei der Wasserdampfdestillation durch Adsorption an Apparatewandungen","conference":{"end_date":"2024-02-28","location":"Quakenbrück","start_date":"2024-02-27","name":"Jahrestreffen der DECHEMA/VDI-Fachgruppe Lebensmittelverfahrenstechnik"},"date_created":"2024-03-05T14:48:10Z","user_id":"12013","year":"2024","date_updated":"2024-11-06T16:25:57Z","keyword":["essential oil","losses","steam distillation"],"citation":{"apa":"Al Krad, M., Liphardt, D., Schwarzer, K., Wilhelm, P., & Müller, U. (2024). Feststellung von Ätherisch-Ölverlusten bei der Wasserdampfdestillation durch Adsorption an Apparatewandungen. Jahrestreffen der DECHEMA/VDI-Fachgruppe Lebensmittelverfahrenstechnik, Quakenbrück.","din1505-2-1":"Al Krad, Majed ; Liphardt, Daniel ; Schwarzer, Knut ; Wilhelm, Patrick ; Müller, Ulrich: Feststellung von Ätherisch-Ölverlusten bei der Wasserdampfdestillation durch Adsorption an Apparatewandungen, 2024","chicago":"Al Krad, Majed, Daniel Liphardt, Knut Schwarzer, Patrick Wilhelm, and Ulrich Müller. Feststellung von Ätherisch-Ölverlusten bei der Wasserdampfdestillation durch Adsorption an Apparatewandungen, 2024.","ama":"Al Krad M, Liphardt D, Schwarzer K, Wilhelm P, Müller U. Feststellung von Ätherisch-Ölverlusten bei der Wasserdampfdestillation durch Adsorption an Apparatewandungen.; 2024.","short":"M. Al Krad, D. Liphardt, K. Schwarzer, P. Wilhelm, U. Müller, Feststellung von Ätherisch-Ölverlusten bei der Wasserdampfdestillation durch Adsorption an Apparatewandungen, 2024.","mla":"Al Krad, Majed, et al. Feststellung von Ätherisch-Ölverlusten bei der Wasserdampfdestillation durch Adsorption an Apparatewandungen. 2024.","ufg":"Al Krad, Majed u. a.: Feststellung von Ätherisch-Ölverlusten bei der Wasserdampfdestillation durch Adsorption an Apparatewandungen, o. O. 2024.","havard":"M. Al Krad, D. Liphardt, K. Schwarzer, P. Wilhelm, U. Müller, Feststellung von Ätherisch-Ölverlusten bei der Wasserdampfdestillation durch Adsorption an Apparatewandungen, 2024.","bjps":"Al Krad M et al. (2024) Feststellung von Ätherisch-Ölverlusten bei der Wasserdampfdestillation durch Adsorption an Apparatewandungen. .","chicago-de":"Al Krad, Majed, Daniel Liphardt, Knut Schwarzer, Patrick Wilhelm und Ulrich Müller. 2024. Feststellung von Ätherisch-Ölverlusten bei der Wasserdampfdestillation durch Adsorption an Apparatewandungen.","van":"Al Krad M, Liphardt D, Schwarzer K, Wilhelm P, Müller U. Feststellung von Ätherisch-Ölverlusten bei der Wasserdampfdestillation durch Adsorption an Apparatewandungen. 2024.","ieee":"M. Al Krad, D. Liphardt, K. Schwarzer, P. Wilhelm, and U. Müller, Feststellung von Ätherisch-Ölverlusten bei der Wasserdampfdestillation durch Adsorption an Apparatewandungen. 2024."},"type":"conference_speech","_id":"11182","status":"public","author":[{"full_name":"Al Krad, Majed","last_name":"Al Krad","first_name":"Majed"},{"first_name":"Daniel","full_name":"Liphardt, Daniel","id":"81267","last_name":"Liphardt"},{"id":"13329","full_name":"Schwarzer, Knut","last_name":"Schwarzer","first_name":"Knut"},{"id":"12013","full_name":"Wilhelm, Patrick","last_name":"Wilhelm","first_name":"Patrick"},{"first_name":"Ulrich","last_name":"Müller","id":"12119","full_name":"Müller, Ulrich"}]},{"status":"public","author":[{"last_name":"Katsch","full_name":"Katsch, Linda","id":"71614","orcid":"0000-0001-6628-3929 ","first_name":"Linda"},{"orcid":"0000-0002-3685-6383","first_name":"Marc","last_name":"Trilling-Haasler","id":"81622","full_name":"Trilling-Haasler, Marc"},{"first_name":"Amir","last_name":"Fahmi","full_name":"Fahmi, Amir"},{"first_name":"Miriam","orcid":"0000-0002-7920-0595","id":"64952","full_name":"Pein-Hackelbusch, Miriam","last_name":"Pein-Hackelbusch"},{"last_name":"Schneider","full_name":"Schneider, Jan","id":"13209","orcid":"0000-0001-6401-8873","first_name":"Jan"}],"citation":{"chicago-de":"Katsch, Linda, Marc Trilling-Haasler, Amir Fahmi, Miriam Pein-Hackelbusch und Jan Schneider. 2024. Determination and prediction of the recycled polyethylene terephthalate content in preforms for the production of beverage bottles.","bjps":"Katsch L et al. (2024) Determination and Prediction of the Recycled Polyethylene Terephthalate Content in Preforms for the Production of Beverage Bottles. .","din1505-2-1":"Katsch, Linda ; Trilling-Haasler, Marc ; Fahmi, Amir ; Pein-Hackelbusch, Miriam ; Schneider, Jan: Determination and prediction of the recycled polyethylene terephthalate content in preforms for the production of beverage bottles, 2024","mla":"Katsch, Linda, et al. Determination and Prediction of the Recycled Polyethylene Terephthalate Content in Preforms for the Production of Beverage Bottles. 2024.","chicago":"Katsch, Linda, Marc Trilling-Haasler, Amir Fahmi, Miriam Pein-Hackelbusch, and Jan Schneider. Determination and Prediction of the Recycled Polyethylene Terephthalate Content in Preforms for the Production of Beverage Bottles, 2024.","short":"L. Katsch, M. Trilling-Haasler, A. Fahmi, M. Pein-Hackelbusch, J. Schneider, Determination and Prediction of the Recycled Polyethylene Terephthalate Content in Preforms for the Production of Beverage Bottles, 2024.","ieee":"L. Katsch, M. Trilling-Haasler, A. Fahmi, M. Pein-Hackelbusch, and J. Schneider, Determination and prediction of the recycled polyethylene terephthalate content in preforms for the production of beverage bottles. 2024.","van":"Katsch L, Trilling-Haasler M, Fahmi A, Pein-Hackelbusch M, Schneider J. Determination and prediction of the recycled polyethylene terephthalate content in preforms for the production of beverage bottles. 2024.","ufg":"Katsch, Linda u. a.: Determination and prediction of the recycled polyethylene terephthalate content in preforms for the production of beverage bottles, o. O. 2024.","havard":"L. Katsch, M. Trilling-Haasler, A. Fahmi, M. Pein-Hackelbusch, J. Schneider, Determination and prediction of the recycled polyethylene terephthalate content in preforms for the production of beverage bottles, 2024.","apa":"Katsch, L., Trilling-Haasler, M., Fahmi, A., Pein-Hackelbusch, M., & Schneider, J. (2024). Determination and prediction of the recycled polyethylene terephthalate content in preforms for the production of beverage bottles. 39th EBC Congress, Lille.","ama":"Katsch L, Trilling-Haasler M, Fahmi A, Pein-Hackelbusch M, Schneider J. Determination and Prediction of the Recycled Polyethylene Terephthalate Content in Preforms for the Production of Beverage Bottles.; 2024."},"_id":"11537","type":"conference_poster","year":"2024","date_updated":"2025-10-17T18:30:25Z","user_id":"81304","conference":{"start_date":"2024-05-26","location":"Lille","end_date":"2024-05-30","name":"39th EBC Congress"},"date_created":"2024-06-18T10:28:05Z","language":[{"iso":"eng"}],"department":[{"_id":"DEP4018"},{"_id":"DEP4028"},{"_id":"DEP1308"}],"title":"Determination and prediction of the recycled polyethylene terephthalate content in preforms for the production of beverage bottles","publication_status":"published"},{"abstract":[{"lang":"eng","text":"The recovery of beer from surplus yeast is to date an economical business case only for large breweries. In this work, a here novel process with rotating ceramic microfiltration membranes is used. This allows a very high lift force to be achieved while still maintaining a small transmembrane pressure to reduce the formation of a fouling layer. The results show that long running times (between cleanings) are possible, limited only by the change in the rheological properties of the suspension due to thickening. From a so-called \"Inflexion Point\" (IF), the filtration behavior changes abruptly. The aim of the work was therefore to use machine learning aided modeling to predict the IF from experimental data in order to optimize the process and to achieve the most economical conditions. The economic efficiency depends on the space-time yields. The results show that a significant improvement in economic efficiency could be possible with the help of modeling and this special kind of filtration technology. However, the economic efficiency depends finally on the conditions in each individual brewery."}],"citation":{"apa":"Trilling-Haasler, M., Tebbe, J., Lange-Hegermann, M., & Schneider, J. (2024). Yeast filtration with rotating membrane filtration – a new approach for an economical recovery of beer form surplus yeast . 39th EBC Congress 2024, Lille.","din1505-2-1":"Trilling-Haasler, Marc ; Tebbe, Jörn ; Lange-Hegermann, Markus ; Schneider, Jan: Yeast filtration with rotating membrane filtration – a new approach for an economical recovery of beer form surplus yeast , 2024","chicago":"Trilling-Haasler, Marc, Jörn Tebbe, Markus Lange-Hegermann, and Jan Schneider. Yeast Filtration with Rotating Membrane Filtration – a New Approach for an Economical Recovery of Beer Form Surplus Yeast , 2024.","ama":"Trilling-Haasler M, Tebbe J, Lange-Hegermann M, Schneider J. Yeast Filtration with Rotating Membrane Filtration – a New Approach for an Economical Recovery of Beer Form Surplus Yeast .; 2024.","short":"M. Trilling-Haasler, J. Tebbe, M. Lange-Hegermann, J. Schneider, Yeast Filtration with Rotating Membrane Filtration – a New Approach for an Economical Recovery of Beer Form Surplus Yeast , 2024.","mla":"Trilling-Haasler, Marc, et al. Yeast Filtration with Rotating Membrane Filtration – a New Approach for an Economical Recovery of Beer Form Surplus Yeast . 2024.","ufg":"Trilling-Haasler, Marc u. a.: Yeast filtration with rotating membrane filtration – a new approach for an economical recovery of beer form surplus yeast , o. O. 2024.","havard":"M. Trilling-Haasler, J. Tebbe, M. Lange-Hegermann, J. Schneider, Yeast filtration with rotating membrane filtration – a new approach for an economical recovery of beer form surplus yeast , 2024.","chicago-de":"Trilling-Haasler, Marc, Jörn Tebbe, Markus Lange-Hegermann und Jan Schneider. 2024. Yeast filtration with rotating membrane filtration – a new approach for an economical recovery of beer form surplus yeast .","bjps":"Trilling-Haasler M et al. (2024) Yeast Filtration with Rotating Membrane Filtration – a New Approach for an Economical Recovery of Beer Form Surplus Yeast . .","van":"Trilling-Haasler M, Tebbe J, Lange-Hegermann M, Schneider J. Yeast filtration with rotating membrane filtration – a new approach for an economical recovery of beer form surplus yeast . 2024.","ieee":"M. Trilling-Haasler, J. Tebbe, M. Lange-Hegermann, and J. Schneider, Yeast filtration with rotating membrane filtration – a new approach for an economical recovery of beer form surplus yeast . 2024."},"type":"conference_poster","_id":"11605","quality_controlled":"1","status":"public","author":[{"orcid":"0000-0002-3685-6383","first_name":"Marc","last_name":"Trilling-Haasler","full_name":"Trilling-Haasler, Marc","id":"81622"},{"id":"85958","full_name":"Tebbe, Jörn","last_name":"Tebbe","first_name":"Jörn"},{"first_name":"Markus","last_name":"Lange-Hegermann","full_name":"Lange-Hegermann, Markus","id":"71761"},{"full_name":"Schneider, Jan","id":"13209","last_name":"Schneider","first_name":"Jan","orcid":"0000-0001-6401-8873"}],"title":"Yeast filtration with rotating membrane filtration – a new approach for an economical recovery of beer form surplus yeast ","department":[{"_id":"DEP4028"},{"_id":"DEP5023"},{"_id":"DEP4018"},{"_id":"DEP1308"}],"publication_status":"published","has_accepted_license":"1","language":[{"iso":"eng"}],"date_created":"2024-06-28T12:57:01Z","conference":{"name":"39th EBC Congress 2024","end_date":"2024-05-30","location":"Lille","start_date":"2024-05-26"},"user_id":"81304","ddc":["600"],"date_updated":"2025-10-17T18:36:48Z","keyword":["surplus yeast","membrane filtration","microfiltration"],"year":"2024"},{"citation":{"chicago-de":"Nolte, Jannik, Ludger Hense, Imke Weishaupt und Jan Schneider. 2024. How do you turn a shotgun into a precision rifle - significant heat savings through the use of kinetic laboratory data (D/z values) in large-scale pasteurization.","bjps":"Nolte J et al. (2024) How Do You Turn a Shotgun into a Precision Rifle - Significant Heat Savings through the Use of Kinetic Laboratory Data (D/z Values) in Large-Scale Pasteurization. .","ieee":"J. Nolte, L. Hense, I. Weishaupt, and J. Schneider, How do you turn a shotgun into a precision rifle - significant heat savings through the use of kinetic laboratory data (D/z values) in large-scale pasteurization. 2024.","van":"Nolte J, Hense L, Weishaupt I, Schneider J. How do you turn a shotgun into a precision rifle - significant heat savings through the use of kinetic laboratory data (D/z values) in large-scale pasteurization. 2024.","mla":"Nolte, Jannik, et al. How Do You Turn a Shotgun into a Precision Rifle - Significant Heat Savings through the Use of Kinetic Laboratory Data (D/z Values) in Large-Scale Pasteurization. 2024.","short":"J. Nolte, L. Hense, I. Weishaupt, J. Schneider, How Do You Turn a Shotgun into a Precision Rifle - Significant Heat Savings through the Use of Kinetic Laboratory Data (D/z Values) in Large-Scale Pasteurization, 2024.","ama":"Nolte J, Hense L, Weishaupt I, Schneider J. How Do You Turn a Shotgun into a Precision Rifle - Significant Heat Savings through the Use of Kinetic Laboratory Data (D/z Values) in Large-Scale Pasteurization.; 2024.","chicago":"Nolte, Jannik, Ludger Hense, Imke Weishaupt, and Jan Schneider. How Do You Turn a Shotgun into a Precision Rifle - Significant Heat Savings through the Use of Kinetic Laboratory Data (D/z Values) in Large-Scale Pasteurization, 2024.","din1505-2-1":"Nolte, Jannik ; Hense, Ludger ; Weishaupt, Imke ; Schneider, Jan: How do you turn a shotgun into a precision rifle - significant heat savings through the use of kinetic laboratory data (D/z values) in large-scale pasteurization, 2024","apa":"Nolte, J., Hense, L., Weishaupt, I., & Schneider, J. (2024). How do you turn a shotgun into a precision rifle - significant heat savings through the use of kinetic laboratory data (D/z values) in large-scale pasteurization. 39th EBC Congress 2024, Lille.","havard":"J. Nolte, L. Hense, I. Weishaupt, J. Schneider, How do you turn a shotgun into a precision rifle - significant heat savings through the use of kinetic laboratory data (D/z values) in large-scale pasteurization, 2024.","ufg":"Nolte, Jannik u. a.: How do you turn a shotgun into a precision rifle - significant heat savings through the use of kinetic laboratory data (D/z values) in large-scale pasteurization, o. O. 2024."},"_id":"11607","type":"conference_poster","abstract":[{"lang":"eng","text":"Pasteurization of bottles and cans is an important technique for biological stabilization of beer as well as mixed beer drinks, malt beer and non-alcoholic beers. Despite recuperation, the heat requirement is very high and can be significantly reduced by lowering the maximum temperature in the pasteurizer. The current practice of calculating the lethal heat effect is based on the so-called beer formula using a globalized z-value for the temperature dependence of the inactivation. The premise experiments here is that for products containing sugar, such as malt beer, yeast cells pose the greatest danger. Therefore, the D values at various temperatures and the z values of three of the Krombacher Brewery's own yeasts (bottom-fermenting and top-fermenting) were determined in the laboratory using the capillary method. In a challenge test in the brewery, bottles with different products were inoculated with these yeasts and samples were taken from the industrial pasteurizer every two minutes and examined for viable cell counts. Accordingly, using specific D/z values, precise pasteurization can be achieved, the treatment temperature can be reduced to 55° C and 20-25% of energy can be saved."}],"status":"public","author":[{"first_name":"Jannik","full_name":"Nolte, Jannik","last_name":"Nolte"},{"last_name":"Hense","full_name":"Hense, Ludger ","first_name":"Ludger "},{"first_name":"Imke","id":"58425","full_name":"Weishaupt, Imke","last_name":"Weishaupt"},{"last_name":"Schneider","full_name":"Schneider, Jan","id":"13209","orcid":"0000-0001-6401-8873","first_name":"Jan"}],"conference":{"name":"39th EBC Congress 2024","start_date":"2024-05-26","location":"Lille","end_date":"2024-05-30"},"date_created":"2024-06-28T13:02:59Z","title":"How do you turn a shotgun into a precision rifle - significant heat savings through the use of kinetic laboratory data (D/z values) in large-scale pasteurization","department":[{"_id":"DEP4028"},{"_id":"DEP4018"}],"publication_status":"published","language":[{"iso":"eng"}],"year":"2024","date_updated":"2024-07-01T08:30:08Z","keyword":["pasteurization","D value","z-value","heat energy savings","large scale trials","biological stability","yeast"],"user_id":"83781"},{"date_updated":"2025-10-17T18:37:36Z","keyword":["yeast","rheology","cell size","osmotic pressure","filtration"],"year":"2024","user_id":"81304","date_created":"2024-06-28T13:06:34Z","conference":{"name":"39th EBC Congress 2024","start_date":"2024-05-26","location":"Lille","end_date":"2024-05-30"},"language":[{"iso":"eng"}],"department":[{"_id":"DEP4028"},{"_id":"DEP4018"},{"_id":"DEP1308"}],"title":"Influence of osmotic pressure induced yeast particle size on the rheological properties of beer-yeast-suspensions","publication_status":"published","status":"public","author":[{"first_name":"Marc","orcid":"0000-0002-3685-6383","id":"81622","full_name":"Trilling-Haasler, Marc","last_name":"Trilling-Haasler"},{"first_name":"Simon-Elias","last_name":"Jürgensmeier","full_name":"Jürgensmeier, Simon-Elias"},{"full_name":"Schneider, Jan","id":"13209","last_name":"Schneider","first_name":"Jan","orcid":"0000-0001-6401-8873"}],"citation":{"din1505-2-1":"Trilling-Haasler, Marc ; Jürgensmeier, Simon-Elias ; Schneider, Jan: Influence of osmotic pressure induced yeast particle size on the rheological properties of beer-yeast-suspensions, 2024","apa":"Trilling-Haasler, M., Jürgensmeier, S.-E., & Schneider, J. (2024). Influence of osmotic pressure induced yeast particle size on the rheological properties of beer-yeast-suspensions. 39th EBC Congress 2024, Lille.","mla":"Trilling-Haasler, Marc, et al. Influence of Osmotic Pressure Induced Yeast Particle Size on the Rheological Properties of Beer-Yeast-Suspensions. 2024.","ama":"Trilling-Haasler M, Jürgensmeier SE, Schneider J. Influence of Osmotic Pressure Induced Yeast Particle Size on the Rheological Properties of Beer-Yeast-Suspensions.; 2024.","chicago":"Trilling-Haasler, Marc, Simon-Elias Jürgensmeier, and Jan Schneider. Influence of Osmotic Pressure Induced Yeast Particle Size on the Rheological Properties of Beer-Yeast-Suspensions, 2024.","short":"M. Trilling-Haasler, S.-E. Jürgensmeier, J. Schneider, Influence of Osmotic Pressure Induced Yeast Particle Size on the Rheological Properties of Beer-Yeast-Suspensions, 2024.","ufg":"Trilling-Haasler, Marc/Jürgensmeier, Simon-Elias/Schneider, Jan: Influence of osmotic pressure induced yeast particle size on the rheological properties of beer-yeast-suspensions, o. O. 2024.","havard":"M. Trilling-Haasler, S.-E. Jürgensmeier, J. Schneider, Influence of osmotic pressure induced yeast particle size on the rheological properties of beer-yeast-suspensions, 2024.","bjps":"Trilling-Haasler M, Jürgensmeier S-E and Schneider J (2024) Influence of Osmotic Pressure Induced Yeast Particle Size on the Rheological Properties of Beer-Yeast-Suspensions. .","chicago-de":"Trilling-Haasler, Marc, Simon-Elias Jürgensmeier und Jan Schneider. 2024. Influence of osmotic pressure induced yeast particle size on the rheological properties of beer-yeast-suspensions.","ieee":"M. Trilling-Haasler, S.-E. Jürgensmeier, and J. Schneider, Influence of osmotic pressure induced yeast particle size on the rheological properties of beer-yeast-suspensions. 2024.","van":"Trilling-Haasler M, Jürgensmeier SE, Schneider J. Influence of osmotic pressure induced yeast particle size on the rheological properties of beer-yeast-suspensions. 2024."},"type":"conference_poster","_id":"11608","abstract":[{"text":"The handling of beer-yeast suspensions (BYS) occurs in several brewery processes , as in pitching, propagation or beer recovery. Highly concentrated BYS do not behave like a shear thinning fluid but like a dilatant fluid. Above a solid content >18% shear stress, as generated turbulences or wall friction increases the dynamic viscosity of the fluid. It is precisely here that influencing factors that have received little attention as the effect of different cell sizes to date can make themselves felt. Even if there is only one yeast strain used in a brewery different cell sizes can occur when there are different osmotic pressures, induced by sugar and alcohol concentration. In this work, the cell size distributions of a Saccharomyces strain were artificially varied and measured. Rheological studies were then carried out on these BYS. Results show that increasing mean cell diameters (sauter diameter) lead to a change in the rheological behavior. It is assumed that cell sizes are also relevant to processing in practice, especially where high concentrations are achieved. Especially for handling these highly concentrated BYS with high shear pumps or agitators it is therefore important to know the relationship between the mean cell diameter and the either shear thinning or shear thickening rheological behavior, because even with the same yeast concentration both rheological behaviors can occur.","lang":"eng"}]},{"status":"public","author":[{"first_name":"Linda","orcid":"0000-0001-6628-3929 ","id":"71614","full_name":"Katsch, Linda","last_name":"Katsch"},{"first_name":"Martina","full_name":"Sokolowsky, Martina","id":"76708","last_name":"Sokolowsky"},{"first_name":"Jan","orcid":"0000-0001-6401-8873","id":"13209","full_name":"Schneider, Jan","last_name":"Schneider"}],"citation":{"apa":"Katsch, L., Sokolowsky, M., & Schneider, J. (2024). Zeit-Temperatur-Optimierung in der Saftpasteurisation: Physikalische, chemische und sensorische Effekte auf Apfel- und Karottensaft. 52. Deutsche Lebensmittelchemietage, Freising.","din1505-2-1":"Katsch, Linda ; Sokolowsky, Martina ; Schneider, Jan: Zeit-Temperatur-Optimierung in der Saftpasteurisation: Physikalische, chemische und sensorische Effekte auf Apfel- und Karottensaft, 2024","short":"L. Katsch, M. Sokolowsky, J. Schneider, Zeit-Temperatur-Optimierung in der Saftpasteurisation: Physikalische, chemische und sensorische Effekte auf Apfel- und Karottensaft, 2024.","chicago":"Katsch, Linda, Martina Sokolowsky, and Jan Schneider. Zeit-Temperatur-Optimierung in der Saftpasteurisation: Physikalische, chemische und sensorische Effekte auf Apfel- und Karottensaft, 2024.","ama":"Katsch L, Sokolowsky M, Schneider J. Zeit-Temperatur-Optimierung in der Saftpasteurisation: Physikalische, chemische und sensorische Effekte auf Apfel- und Karottensaft.; 2024.","mla":"Katsch, Linda, et al. Zeit-Temperatur-Optimierung in der Saftpasteurisation: Physikalische, chemische und sensorische Effekte auf Apfel- und Karottensaft. 2024.","ufg":"Katsch, Linda/Sokolowsky, Martina/Schneider, Jan: Zeit-Temperatur-Optimierung in der Saftpasteurisation: Physikalische, chemische und sensorische Effekte auf Apfel- und Karottensaft, o. O. 2024.","havard":"L. Katsch, M. Sokolowsky, J. Schneider, Zeit-Temperatur-Optimierung in der Saftpasteurisation: Physikalische, chemische und sensorische Effekte auf Apfel- und Karottensaft, 2024.","bjps":"Katsch L, Sokolowsky M and Schneider J (2024) Zeit-Temperatur-Optimierung in der Saftpasteurisation: Physikalische, chemische und sensorische Effekte auf Apfel- und Karottensaft. .","chicago-de":"Katsch, Linda, Martina Sokolowsky und Jan Schneider. 2024. Zeit-Temperatur-Optimierung in der Saftpasteurisation: Physikalische, chemische und sensorische Effekte auf Apfel- und Karottensaft.","van":"Katsch L, Sokolowsky M, Schneider J. Zeit-Temperatur-Optimierung in der Saftpasteurisation: Physikalische, chemische und sensorische Effekte auf Apfel- und Karottensaft. 2024.","ieee":"L. Katsch, M. Sokolowsky, and J. Schneider, Zeit-Temperatur-Optimierung in der Saftpasteurisation: Physikalische, chemische und sensorische Effekte auf Apfel- und Karottensaft. 2024."},"type":"conference_poster","_id":"11860","date_updated":"2025-01-30T15:26:12Z","year":"2024","user_id":"83781","conference":{"name":"52. Deutsche Lebensmittelchemietage","location":"Freising","start_date":"2024-09-16","end_date":"2024-09-18"},"date_created":"2024-09-02T10:47:36Z","department":[{"_id":"DEP4018"},{"_id":"DEP4028"}],"title":"Zeit-Temperatur-Optimierung in der Saftpasteurisation: Physikalische, chemische und sensorische Effekte auf Apfel- und Karottensaft","publication_status":"published","language":[{"iso":"ger"}]},{"article_type":"original","keyword":["By-products","extrusion","meat analogue"],"doi":" https://doi.org/10.1111/ijfs.17513","department":[{"_id":"DEP4028"},{"_id":"DEP4029"}],"title":"Low moisture texturised protein from sunflower press cake","publication_identifier":{"eissn":["1365-2621"],"issn":["0950-5423"]},"publication_status":"epub_ahead","publication":"International journal of food science & technology","oa":"1","publisher":"Wiley-Blackwell","quality_controlled":"1","citation":{"apa":"Morejon Caraballo, S., Fischer, S. V., Masztalerz, K., Lech, K., Rohm, H., & Struck, S. (2024). Low moisture texturised protein from sunflower press cake. International Journal of Food Science & Technology. https://doi.org/ https://doi.org/10.1111/ijfs.17513","din1505-2-1":"Morejon Caraballo, Sophie ; Fischer, Simon Vincent ; Masztalerz, Klaudia ; Lech, Krzysztof ; Rohm, Harald ; Struck, Susanne: Low moisture texturised protein from sunflower press cake. In: International journal of food science & technology. Oxford, Wiley-Blackwell (2024)","chicago":"Morejon Caraballo, Sophie, Simon Vincent Fischer, Klaudia Masztalerz, Krzysztof Lech, Harald Rohm, and Susanne Struck. “Low Moisture Texturised Protein from Sunflower Press Cake.” International Journal of Food Science & Technology, 2024. https://doi.org/ https://doi.org/10.1111/ijfs.17513.","short":"S. Morejon Caraballo, S.V. Fischer, K. Masztalerz, K. Lech, H. Rohm, S. Struck, International Journal of Food Science & Technology (2024).","ama":"Morejon Caraballo S, Fischer SV, Masztalerz K, Lech K, Rohm H, Struck S. Low moisture texturised protein from sunflower press cake. International journal of food science & technology. Published online 2024. doi: https://doi.org/10.1111/ijfs.17513","mla":"Morejon Caraballo, Sophie, et al. “Low Moisture Texturised Protein from Sunflower Press Cake.” International Journal of Food Science & Technology, 2024, https://doi.org/ https://doi.org/10.1111/ijfs.17513.","ufg":"Morejon Caraballo, Sophie u. a.: Low moisture texturised protein from sunflower press cake, in: International journal of food science & technology (2024).","havard":"S. Morejon Caraballo, S.V. Fischer, K. Masztalerz, K. Lech, H. Rohm, S. Struck, Low moisture texturised protein from sunflower press cake, International Journal of Food Science & Technology. (2024).","bjps":"Morejon Caraballo S et al. (2024) Low Moisture Texturised Protein from Sunflower Press Cake. International journal of food science & technology.","chicago-de":"Morejon Caraballo, Sophie, Simon Vincent Fischer, Klaudia Masztalerz, Krzysztof Lech, Harald Rohm und Susanne Struck. 2024. Low moisture texturised protein from sunflower press cake. International journal of food science & technology. doi: https://doi.org/10.1111/ijfs.17513, .","van":"Morejon Caraballo S, Fischer SV, Masztalerz K, Lech K, Rohm H, Struck S. Low moisture texturised protein from sunflower press cake. International journal of food science & technology. 2024;","ieee":"S. Morejon Caraballo, S. V. Fischer, K. Masztalerz, K. Lech, H. Rohm, and S. Struck, “Low moisture texturised protein from sunflower press cake,” International journal of food science & technology, 2024, doi: https://doi.org/10.1111/ijfs.17513."},"user_id":"83781","date_updated":"2024-12-04T13:35:53Z","year":"2024","language":[{"iso":"eng"}],"date_created":"2024-09-05T12:24:36Z","main_file_link":[{"url":"https://ifst.onlinelibrary.wiley.com/doi/epdf/10.1111/ijfs.17513","open_access":"1"}],"status":"public","author":[{"first_name":"Sophie","full_name":"Morejon Caraballo, Sophie","last_name":"Morejon Caraballo"},{"first_name":"Simon Vincent","last_name":"Fischer","full_name":"Fischer, Simon Vincent"},{"last_name":"Masztalerz","full_name":"Masztalerz, Klaudia","first_name":"Klaudia"},{"first_name":"Krzysztof","last_name":"Lech","full_name":"Lech, Krzysztof"},{"last_name":"Rohm","full_name":"Rohm, Harald","first_name":"Harald"},{"first_name":"Susanne","orcid":"https://orcid.org/0000-0002-1281-5966","full_name":"Struck, Susanne","id":"85030","last_name":"Struck"}],"place":"Oxford","abstract":[{"text":"The aim of the present study was to texturise protein from sunflower press cake (SPC) for being consumed as dry snack or, in its hydrated state, as a meat analogue. In preliminary experiments, feed moisture (15–25 g 100 g−1) and extrusion temperature (180 °C–200 °C) were varied when processing commercial sunflower protein flour with a protein content of 51.8 g per 100 g dry matter using low moisture single-screw extrusion. The extrudates were analysed with regard to specific mechanical energy needs, texture properties in dry and hydrated state, colour, expansion ratio and water binding capacity. Extrusion parameters for achieving maximum expansion, textural force and minimal product moisture were found to be 180 °C and 15 g 100 g−1. Consequently, texturised protein was derived from deoiled SPC using these extrusion parameters. Initial deoiling of the press cake was necessary as it improved texturisation; a higher SME input reached led to increased cross-linking of the protein matrix. The light coloured and significantly expanded extrudates with high water binding capacity and could serve as basis for further development of snack products or meat analogues.","lang":"eng"}],"type":"scientific_journal_article","_id":"11891"},{"citation":{"din1505-2-1":"Tholen, Janna ; Bruns, Michael ; Upmann, Matthias: Einfluss der Automatisierung des Enddarmbohrers auf den dorsalen Kontaminationsanteil bei der Schweineschlachtung. In: Rundschau für Fleischhygiene und Lebensmittelüberwachung (RFL) Bd. 76. Hannover, M.& H. Schaper GmbH (2024), Nr. 9, S. 302–304","chicago":"Tholen, Janna, Michael Bruns, and Matthias Upmann. “Einfluss der Automatisierung des Enddarmbohrers auf den dorsalen Kontaminationsanteil bei der Schweineschlachtung.” Rundschau für Fleischhygiene und Lebensmittelüberwachung (RFL) 76, no. 9 (2024): 302–4.","short":"J. Tholen, M. Bruns, M. Upmann, Rundschau für Fleischhygiene und Lebensmittelüberwachung (RFL) 76 (2024) 302–304.","mla":"Tholen, Janna, et al. “Einfluss der Automatisierung des Enddarmbohrers auf den dorsalen Kontaminationsanteil bei der Schweineschlachtung.” Rundschau für Fleischhygiene und Lebensmittelüberwachung (RFL), vol. 76, no. 9, 2024, pp. 302–04.","bjps":"Tholen J, Bruns M and Upmann M (2024) Einfluss der Automatisierung des Enddarmbohrers auf den dorsalen Kontaminationsanteil bei der Schweineschlachtung. Rundschau für Fleischhygiene und Lebensmittelüberwachung (RFL) 76, 302–304.","chicago-de":"Tholen, Janna, Michael Bruns und Matthias Upmann. 2024. Einfluss der Automatisierung des Enddarmbohrers auf den dorsalen Kontaminationsanteil bei der Schweineschlachtung. Rundschau für Fleischhygiene und Lebensmittelüberwachung (RFL) 76, Nr. 9: 302–304.","ufg":"Tholen, Janna/Bruns, Michael/Upmann, Matthias: Einfluss der Automatisierung des Enddarmbohrers auf den dorsalen Kontaminationsanteil bei der Schweineschlachtung, in: Rundschau für Fleischhygiene und Lebensmittelüberwachung (RFL) 76 (2024), H. 9, S. 302–304.","havard":"J. Tholen, M. Bruns, M. Upmann, Einfluss der Automatisierung des Enddarmbohrers auf den dorsalen Kontaminationsanteil bei der Schweineschlachtung, Rundschau für Fleischhygiene und Lebensmittelüberwachung (RFL). 76 (2024) 302–304.","apa":"Tholen, J., Bruns, M., & Upmann, M. (2024). Einfluss der Automatisierung des Enddarmbohrers auf den dorsalen Kontaminationsanteil bei der Schweineschlachtung. Rundschau für Fleischhygiene und Lebensmittelüberwachung (RFL), 76(9), 302–304.","ama":"Tholen J, Bruns M, Upmann M. Einfluss der Automatisierung des Enddarmbohrers auf den dorsalen Kontaminationsanteil bei der Schweineschlachtung. Rundschau für Fleischhygiene und Lebensmittelüberwachung (RFL). 2024;76(9):302-304.","van":"Tholen J, Bruns M, Upmann M. Einfluss der Automatisierung des Enddarmbohrers auf den dorsalen Kontaminationsanteil bei der Schweineschlachtung. Rundschau für Fleischhygiene und Lebensmittelüberwachung (RFL). 2024;76(9):302–4.","ieee":"J. Tholen, M. Bruns, and M. Upmann, “Einfluss der Automatisierung des Enddarmbohrers auf den dorsalen Kontaminationsanteil bei der Schweineschlachtung,” Rundschau für Fleischhygiene und Lebensmittelüberwachung (RFL), vol. 76, no. 9, pp. 302–304, 2024."},"publisher":"M.& H. Schaper GmbH","intvolume":" 76","publication":"Rundschau für Fleischhygiene und Lebensmittelüberwachung (RFL)","department":[{"_id":"DEP4029"}],"title":"Einfluss der Automatisierung des Enddarmbohrers auf den dorsalen Kontaminationsanteil bei der Schweineschlachtung","publication_status":"published","publication_identifier":{"issn":["0178-2010 "]},"issue":"9","article_type":"original","volume":76,"_id":"11909","page":"302-304","type":"industry_journal_article","place":"Hannover","status":"public","author":[{"last_name":"Tholen","full_name":"Tholen, Janna","id":"80924","first_name":"Janna"},{"first_name":"Michael","full_name":"Bruns, Michael","id":"79704","last_name":"Bruns"},{"first_name":"Matthias","last_name":"Upmann","id":"12666","full_name":"Upmann, Matthias"}],"date_created":"2024-09-16T21:36:28Z","language":[{"iso":"ger"}],"date_updated":"2024-09-25T10:31:51Z","year":"2024","user_id":"83778"},{"issue":"9","department":[{"_id":"DEP4013"}],"title":"Was ist erlaubt, was verboten? 19. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost - 1. Teil","publication_identifier":{"issn":["0015-363X "]},"publication_status":"published","publication":"Fleischwirtschaft","intvolume":" 104","publisher":"Deutscher Fachverlag","citation":{"apa":"Upmann, M., & Weyland, G. (2024). Was ist erlaubt, was verboten? 19. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost - 1. Teil. Fleischwirtschaft, 104(9), 14–21.","ama":"Upmann M, Weyland G. Was ist erlaubt, was verboten? 19. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost - 1. Teil. Fleischwirtschaft. 2024;104(9):14-21.","ufg":"Upmann, Matthias/Weyland, Gerd: Was ist erlaubt, was verboten? 19. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost - 1. Teil, in: Fleischwirtschaft 104 (2024), H. 9, S. 14–21.","havard":"M. Upmann, G. Weyland, Was ist erlaubt, was verboten? 19. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost - 1. Teil, Fleischwirtschaft. 104 (2024) 14–21.","ieee":"M. Upmann and G. Weyland, “Was ist erlaubt, was verboten? 19. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost - 1. Teil,” Fleischwirtschaft, vol. 104, no. 9, pp. 14–21, 2024.","van":"Upmann M, Weyland G. Was ist erlaubt, was verboten? 19. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost - 1. Teil. Fleischwirtschaft. 2024;104(9):14–21.","din1505-2-1":"Upmann, Matthias ; Weyland, Gerd: Was ist erlaubt, was verboten? 19. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost - 1. Teil. In: Fleischwirtschaft Bd. 104. Frankfurt, Deutscher Fachverlag (2024), Nr. 9, S. 14–21","mla":"Upmann, Matthias, and Gerd Weyland. “Was ist erlaubt, was verboten? 19. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost - 1. Teil.” Fleischwirtschaft, vol. 104, no. 9, 2024, pp. 14–21.","chicago":"Upmann, Matthias, and Gerd Weyland. “Was ist erlaubt, was verboten? 19. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost - 1. Teil.” Fleischwirtschaft 104, no. 9 (2024): 14–21.","short":"M. Upmann, G. Weyland, Fleischwirtschaft 104 (2024) 14–21.","chicago-de":"Upmann, Matthias und Gerd Weyland. 2024. Was ist erlaubt, was verboten? 19. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost - 1. Teil. Fleischwirtschaft 104, Nr. 9: 14–21.","bjps":"Upmann M and Weyland G (2024) Was ist erlaubt, was verboten? 19. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost - 1. Teil. Fleischwirtschaft 104, 14–21."},"user_id":"83781","year":"2024","date_updated":"2024-09-19T12:36:42Z","language":[{"iso":"ger"}],"date_created":"2024-09-16T21:43:41Z","status":"public","author":[{"last_name":"Upmann","full_name":"Upmann, Matthias","id":"12666","first_name":"Matthias"},{"id":"52116","full_name":"Weyland, Gerd","last_name":"Weyland","first_name":"Gerd"}],"place":"Frankfurt","volume":104,"_id":"11910","type":"industry_journal_article","page":"14-21"},{"citation":{"bjps":"Tholen J et al. (2024) Ausdehnung und Lokalisationen diverser Kontaminationsarten auf industriell geschlachteten Schweinekörpern. Fleischwirtschaft 104, 71–76.","chicago-de":"Tholen, Janna, Julia Große-Kleimann, Gereon Schulze Althoff, Lothar Kreienbrock und Matthias Upmann. 2024. Ausdehnung und Lokalisationen diverser Kontaminationsarten auf industriell geschlachteten Schweinekörpern. Fleischwirtschaft 104, Nr. 4: 71–76.","van":"Tholen J, Große-Kleimann J, Schulze Althoff G, Kreienbrock L, Upmann M. Ausdehnung und Lokalisationen diverser Kontaminationsarten auf industriell geschlachteten Schweinekörpern. Fleischwirtschaft. 2024;104(4):71–6.","ieee":"J. Tholen, J. Große-Kleimann, G. Schulze Althoff, L. Kreienbrock, and M. Upmann, “Ausdehnung und Lokalisationen diverser Kontaminationsarten auf industriell geschlachteten Schweinekörpern,” Fleischwirtschaft, vol. 104, no. 4, pp. 71–76, 2024.","apa":"Tholen, J., Große-Kleimann, J., Schulze Althoff, G., Kreienbrock, L., & Upmann, M. (2024). Ausdehnung und Lokalisationen diverser Kontaminationsarten auf industriell geschlachteten Schweinekörpern. Fleischwirtschaft, 104(4), 71–76.","din1505-2-1":"Tholen, Janna ; Große-Kleimann, Julia ; Schulze Althoff, Gereon ; Kreienbrock, Lothar ; Upmann, Matthias: Ausdehnung und Lokalisationen diverser Kontaminationsarten auf industriell geschlachteten Schweinekörpern. In: Fleischwirtschaft Bd. 104. Frankfurt, Deutscher Fachverlag (2024), Nr. 4, S. 71–76","short":"J. Tholen, J. Große-Kleimann, G. Schulze Althoff, L. Kreienbrock, M. Upmann, Fleischwirtschaft 104 (2024) 71–76.","ama":"Tholen J, Große-Kleimann J, Schulze Althoff G, Kreienbrock L, Upmann M. Ausdehnung und Lokalisationen diverser Kontaminationsarten auf industriell geschlachteten Schweinekörpern. Fleischwirtschaft. 2024;104(4):71-76.","chicago":"Tholen, Janna, Julia Große-Kleimann, Gereon Schulze Althoff, Lothar Kreienbrock, and Matthias Upmann. “Ausdehnung und Lokalisationen diverser Kontaminationsarten auf industriell geschlachteten Schweinekörpern.” Fleischwirtschaft 104, no. 4 (2024): 71–76.","mla":"Tholen, Janna, et al. “Ausdehnung und Lokalisationen diverser Kontaminationsarten auf industriell geschlachteten Schweinekörpern.” Fleischwirtschaft, vol. 104, no. 4, 2024, pp. 71–76.","ufg":"Tholen, Janna u. a.: Ausdehnung und Lokalisationen diverser Kontaminationsarten auf industriell geschlachteten Schweinekörpern, in: Fleischwirtschaft 104 (2024), H. 4, S. 71–76.","havard":"J. Tholen, J. Große-Kleimann, G. Schulze Althoff, L. Kreienbrock, M. Upmann, Ausdehnung und Lokalisationen diverser Kontaminationsarten auf industriell geschlachteten Schweinekörpern, Fleischwirtschaft. 104 (2024) 71–76."},"publisher":"Deutscher Fachverlag","intvolume":" 104","publication":"Fleischwirtschaft","publication_identifier":{"issn":["0015-363X"]},"publication_status":"published","department":[{"_id":"DEP4013"}],"title":"Ausdehnung und Lokalisationen diverser Kontaminationsarten auf industriell geschlachteten Schweinekörpern","issue":"4","article_type":"original","_id":"11911","type":"industry_journal_article","page":"71-76","volume":104,"abstract":[{"text":"Im Herbst 2021 wurden 627 Schweineschlachtkörper verschiedener Hybridrassen mit einem durchschnittlichen Schlachtgewicht von etwa 95 kg mit visuell erfassbaren Kontaminationen nach der Eviszeration in einem industriellen Schlachthof im Nordwesten Deutschlands untersucht. Die Datenaufnahme erfolgte direkt an der Schlachtlinie zwischen der Eviszeration und dem Podest für die amtliche Fleischuntersuchung. Zwei geschulte Personen prüften die ausgenommenen, aber noch nicht gespaltenen Tierkörper visuell von kranial nach kaudal: Eine Person beurteilte die Bauch-, die andere die Rückenseite. Festgestellte Kontaminationen waren Darminhalt, Galle, Mageninhalt, Rohrbahnfett und „Sonstiges“ – vor allem ein rötlicher Schaum aus den Atemwegen. Für jede Kontaminationsart wurde deren flächenmäßige Ausdehnung und Lokalisation erfasst. Bei insgesamt 103 der 627 kontaminierten Tiere wurde mehr als eine Kontamination festgestellt, sodass insgesamt 754 Kontaminationen detektiert wurden. Etwa die Hälfte der Kontaminationen war auf Darminhalt zurückzuführen, ein Drittel auf „Sonstiges“. Bei der Lokalisation machten Vordergliedmaße, Rücken und Schinken zusammen 70% aus. 86% der Kontaminationen hatten einen kleineren Durchmesser als 23 mm. Die Erfassung der visuell detektierbaren Kontaminationen stellt die Grundlage für weitergehende Untersuchungen zur hygienischen Qualitätsverbesserung der Schlachtprozesse dar.","lang":"eng"}],"place":"Frankfurt","author":[{"first_name":"Janna","full_name":"Tholen, Janna","last_name":"Tholen"},{"first_name":"Julia","full_name":"Große-Kleimann, Julia","last_name":"Große-Kleimann"},{"first_name":"Gereon","last_name":"Schulze Althoff","full_name":"Schulze Althoff, Gereon"},{"last_name":"Kreienbrock","full_name":"Kreienbrock, Lothar","first_name":"Lothar"},{"id":"12666","full_name":"Upmann, Matthias","last_name":"Upmann","first_name":"Matthias"}],"status":"public","main_file_link":[{"url":"https://www.wiso-net.de/toc_list/FLW/2024/FLW__%3A2024%3A4/Heft%2B4%2B%252F%2B2024/FLW?max=25&offset=50#"}],"date_created":"2024-09-16T21:50:14Z","language":[{"iso":"ger"}],"date_updated":"2025-11-07T10:24:12Z","year":"2024","user_id":"83778"},{"publication_status":"published","publication_identifier":{"issn":["0003-925X"]},"title":"Einfluss eines Hygiene-Rückmeldesystems während der Schweineschlachtung auf die Häufigkeit auftretender Schlachtkörperverunreinigungen","department":[{"_id":"DEP4029"}],"doi":"10.53194/0003-925X-75-156","issue":"6","publication":"Journal of Food Safety and Food Quality","isi":"1","article_type":"original","alternative_title":["Influence of a hygiene feedback system during pig slaughter on the frequency of carcass contamination"],"citation":{"havard":"J. Tholen, M. Upmann, Einfluss eines Hygiene-Rückmeldesystems während der Schweineschlachtung auf die Häufigkeit auftretender Schlachtkörperverunreinigungen, Journal of Food Safety and Food Quality. 75 (2024) 156–160.","ufg":"Tholen, Janna/Upmann, Matthias: Einfluss eines Hygiene-Rückmeldesystems während der Schweineschlachtung auf die Häufigkeit auftretender Schlachtkörperverunreinigungen, in: Journal of Food Safety and Food Quality 75 (2024), H. 6, S. 156–160.","mla":"Tholen, Janna, and Matthias Upmann. “Einfluss eines Hygiene-Rückmeldesystems während der Schweineschlachtung auf die Häufigkeit auftretender Schlachtkörperverunreinigungen.” Journal of Food Safety and Food Quality, vol. 75, no. 6, 2024, pp. 156–60, https://doi.org/10.53194/0003-925X-75-156.","short":"J. Tholen, M. Upmann, Journal of Food Safety and Food Quality 75 (2024) 156–160.","ama":"Tholen J, Upmann M. Einfluss eines Hygiene-Rückmeldesystems während der Schweineschlachtung auf die Häufigkeit auftretender Schlachtkörperverunreinigungen. Journal of Food Safety and Food Quality. 2024;75(6):156-160. doi:10.53194/0003-925X-75-156","chicago":"Tholen, Janna, and Matthias Upmann. “Einfluss eines Hygiene-Rückmeldesystems während der Schweineschlachtung auf die Häufigkeit auftretender Schlachtkörperverunreinigungen.” Journal of Food Safety and Food Quality 75, no. 6 (2024): 156–60. https://doi.org/10.53194/0003-925X-75-156.","din1505-2-1":"Tholen, Janna ; Upmann, Matthias: Einfluss eines Hygiene-Rückmeldesystems während der Schweineschlachtung auf die Häufigkeit auftretender Schlachtkörperverunreinigungen. In: Journal of Food Safety and Food Quality Bd. 75. Hannover, M. & H. Schaper (2024), Nr. 6, S. 156–160","apa":"Tholen, J., & Upmann, M. (2024). Einfluss eines Hygiene-Rückmeldesystems während der Schweineschlachtung auf die Häufigkeit auftretender Schlachtkörperverunreinigungen. Journal of Food Safety and Food Quality, 75(6), 156–160. https://doi.org/10.53194/0003-925X-75-156","ieee":"J. Tholen and M. Upmann, “Einfluss eines Hygiene-Rückmeldesystems während der Schweineschlachtung auf die Häufigkeit auftretender Schlachtkörperverunreinigungen,” Journal of Food Safety and Food Quality, vol. 75, no. 6, pp. 156–160, 2024, doi: 10.53194/0003-925X-75-156.","van":"Tholen J, Upmann M. Einfluss eines Hygiene-Rückmeldesystems während der Schweineschlachtung auf die Häufigkeit auftretender Schlachtkörperverunreinigungen. Journal of Food Safety and Food Quality. 2024;75(6):156–60.","bjps":"Tholen J and Upmann M (2024) Einfluss eines Hygiene-Rückmeldesystems während der Schweineschlachtung auf die Häufigkeit auftretender Schlachtkörperverunreinigungen. Journal of Food Safety and Food Quality 75, 156–160.","chicago-de":"Tholen, Janna und Matthias Upmann. 2024. Einfluss eines Hygiene-Rückmeldesystems während der Schweineschlachtung auf die Häufigkeit auftretender Schlachtkörperverunreinigungen. Journal of Food Safety and Food Quality 75, Nr. 6: 156–160. doi:10.53194/0003-925X-75-156, ."},"quality_controlled":"1","publisher":"M. & H. Schaper","intvolume":" 75","language":[{"iso":"ger"}],"date_created":"2024-09-16T21:57:35Z","external_id":{"isi":["001419320700001"]},"user_id":"83781","year":"2024","date_updated":"2025-06-25T13:10:35Z","page":"156-160","_id":"11912","type":"scientific_journal_article","volume":75,"author":[{"first_name":"Janna","last_name":"Tholen","id":"80924","full_name":"Tholen, Janna"},{"first_name":"Matthias","last_name":"Upmann","full_name":"Upmann, Matthias","id":"12666"}],"status":"public","place":"Hannover"},{"citation":{"bjps":"Gossen A et al. (2024) FoodLifeTimeTracking: Datengetriebene Dynamische Haltbarkeitsvorhersage von Erfrischungsgetränken. .","chicago-de":"Gossen, Arthur, Linda Katsch, Mandy Isabel Meyer, Manuel Zimmer, Martyna Bator, Masoumeh Darvishi, Christoph-Alexander Holst, Volker Lohweg und Jan Schneider. 2024. FoodLifeTimeTracking: Datengetriebene dynamische Haltbarkeitsvorhersage von Erfrischungsgetränken.","din1505-2-1":"Gossen, Arthur ; Katsch, Linda ; Meyer, Mandy Isabel ; Zimmer, Manuel ; Bator, Martyna ; Darvishi, Masoumeh ; Holst, Christoph-Alexander ; Lohweg, Volker ; u. a.: FoodLifeTimeTracking: Datengetriebene dynamische Haltbarkeitsvorhersage von Erfrischungsgetränken, 2024","mla":"Gossen, Arthur, et al. FoodLifeTimeTracking: Datengetriebene Dynamische Haltbarkeitsvorhersage von Erfrischungsgetränken. 2024.","short":"A. Gossen, L. Katsch, M.I. Meyer, M. Zimmer, M. Bator, M. Darvishi, C.-A. Holst, V. Lohweg, J. Schneider, FoodLifeTimeTracking: Datengetriebene Dynamische Haltbarkeitsvorhersage von Erfrischungsgetränken, 2024.","chicago":"Gossen, Arthur, Linda Katsch, Mandy Isabel Meyer, Manuel Zimmer, Martyna Bator, Masoumeh Darvishi, Christoph-Alexander Holst, Volker Lohweg, and Jan Schneider. FoodLifeTimeTracking: Datengetriebene Dynamische Haltbarkeitsvorhersage von Erfrischungsgetränken, 2024.","ieee":"A. Gossen et al., FoodLifeTimeTracking: Datengetriebene dynamische Haltbarkeitsvorhersage von Erfrischungsgetränken. 2024.","van":"Gossen A, Katsch L, Meyer MI, Zimmer M, Bator M, Darvishi M, et al. FoodLifeTimeTracking: Datengetriebene dynamische Haltbarkeitsvorhersage von Erfrischungsgetränken. 2024.","apa":"Gossen, A., Katsch, L., Meyer, M. I., Zimmer, M., Bator, M., Darvishi, M., Holst, C.-A., Lohweg, V., & Schneider, J. (2024). FoodLifeTimeTracking: Datengetriebene dynamische Haltbarkeitsvorhersage von Erfrischungsgetränken. GDL Kongress Lebensmitteltechnologie, Lemgo.","ama":"Gossen A, Katsch L, Meyer MI, et al. FoodLifeTimeTracking: Datengetriebene Dynamische Haltbarkeitsvorhersage von Erfrischungsgetränken.; 2024.","ufg":"Gossen, Arthur u. a.: FoodLifeTimeTracking: Datengetriebene dynamische Haltbarkeitsvorhersage von Erfrischungsgetränken, o. O. 2024.","havard":"A. Gossen, L. Katsch, M.I. Meyer, M. Zimmer, M. Bator, M. Darvishi, C.-A. Holst, V. Lohweg, J. Schneider, FoodLifeTimeTracking: Datengetriebene dynamische Haltbarkeitsvorhersage von Erfrischungsgetränken, 2024."},"_id":"11978","type":"conference_speech","status":"public","author":[{"first_name":"Arthur","last_name":"Gossen","full_name":"Gossen, Arthur","id":"76446"},{"last_name":"Katsch","full_name":"Katsch, Linda","id":"71614","orcid":"0000-0001-6628-3929 ","first_name":"Linda"},{"full_name":"Meyer, Mandy Isabel","id":"71991","last_name":"Meyer","first_name":"Mandy Isabel"},{"last_name":"Zimmer","id":"71613","full_name":"Zimmer, Manuel","orcid":"0000-0002-9974-2543","first_name":"Manuel"},{"first_name":"Martyna","id":"46440","full_name":"Bator, Martyna","last_name":"Bator"},{"last_name":"Darvishi","full_name":"Darvishi, Masoumeh","id":"81495","first_name":"Masoumeh"},{"id":"64782","full_name":"Holst, Christoph-Alexander","last_name":"Holst","first_name":"Christoph-Alexander"},{"last_name":"Lohweg","full_name":"Lohweg, Volker","id":"1804","orcid":"0000-0002-3325-7887","first_name":"Volker"},{"last_name":"Schneider","id":"13209","full_name":"Schneider, Jan","orcid":"0000-0001-6401-8873","first_name":"Jan"}],"conference":{"name":"GDL Kongress Lebensmitteltechnologie","end_date":"2024-10-12","start_date":"2024-10-10","location":"Lemgo"},"date_created":"2024-10-09T14:17:04Z","language":[{"iso":"eng"}],"title":"FoodLifeTimeTracking: Datengetriebene dynamische Haltbarkeitsvorhersage von Erfrischungsgetränken","department":[{"_id":"DEP4018"},{"_id":"DEP5023"},{"_id":"DEP4028"},{"_id":"DEP1308"}],"publication_status":"published","date_updated":"2025-10-17T18:30:10Z","year":"2024","user_id":"81304"},{"citation":{"ieee":"L. Katsch, A. Gossen, M. Bator, and J. Schneider, Shelf life prediction of beverage bases with multivariate accelerated shelf life testing. 2024.","van":"Katsch L, Gossen A, Bator M, Schneider J. Shelf life prediction of beverage bases with multivariate accelerated shelf life testing. 2024.","ama":"Katsch L, Gossen A, Bator M, Schneider J. Shelf Life Prediction of Beverage Bases with Multivariate Accelerated Shelf Life Testing.; 2024.","apa":"Katsch, L., Gossen, A., Bator, M., & Schneider, J. (2024). Shelf life prediction of beverage bases with multivariate accelerated shelf life testing. 38th EFFoST International Conference, Bruges.","havard":"L. Katsch, A. Gossen, M. Bator, J. Schneider, Shelf life prediction of beverage bases with multivariate accelerated shelf life testing, 2024.","ufg":"Katsch, Linda u. a.: Shelf life prediction of beverage bases with multivariate accelerated shelf life testing, o. O. 2024.","chicago-de":"Katsch, Linda, Arthur Gossen, Martyna Bator und Jan Schneider. 2024. Shelf life prediction of beverage bases with multivariate accelerated shelf life testing.","bjps":"Katsch L et al. (2024) Shelf Life Prediction of Beverage Bases with Multivariate Accelerated Shelf Life Testing. .","mla":"Katsch, Linda, et al. Shelf Life Prediction of Beverage Bases with Multivariate Accelerated Shelf Life Testing. 2024.","short":"L. Katsch, A. Gossen, M. Bator, J. Schneider, Shelf Life Prediction of Beverage Bases with Multivariate Accelerated Shelf Life Testing, 2024.","chicago":"Katsch, Linda, Arthur Gossen, Martyna Bator, and Jan Schneider. Shelf Life Prediction of Beverage Bases with Multivariate Accelerated Shelf Life Testing, 2024.","din1505-2-1":"Katsch, Linda ; Gossen, Arthur ; Bator, Martyna ; Schneider, Jan: Shelf life prediction of beverage bases with multivariate accelerated shelf life testing, 2024"},"type":"conference_poster","_id":"11981","status":"public","author":[{"full_name":"Katsch, Linda","id":"71614","last_name":"Katsch","first_name":"Linda","orcid":"0000-0001-6628-3929 "},{"last_name":"Gossen","full_name":"Gossen, Arthur","id":"76446","first_name":"Arthur"},{"last_name":"Bator","id":"46440","full_name":"Bator, Martyna","first_name":"Martyna"},{"last_name":"Schneider","full_name":"Schneider, Jan","id":"13209","orcid":"0000-0001-6401-8873","first_name":"Jan"}],"language":[{"iso":"eng"}],"department":[{"_id":"DEP4018"},{"_id":"DEP4028"},{"_id":"DEP1308"}],"title":"Shelf life prediction of beverage bases with multivariate accelerated shelf life testing","publication_status":"published","date_created":"2024-10-09T14:24:22Z","conference":{"name":"38th EFFoST International Conference","end_date":"2024-11-14","start_date":"2024-11-12","location":"Bruges"},"user_id":"81304","year":"2024","date_updated":"2025-10-17T18:29:53Z"},{"author":[{"orcid":"https://orcid.org/0000-0002-1281-5966","first_name":"Susanne","last_name":"Struck","id":"85030","full_name":"Struck, Susanne"}],"status":"public","_id":"11990","type":"conference_speech","citation":{"havard":"S. Struck, Proteinbasierte Lebensmittel: Synergien zwischen pflanzlichen und tierischen Proteinen in Forschung und Lehre, 2024.","ufg":"Struck, Susanne: Proteinbasierte Lebensmittel: Synergien zwischen pflanzlichen und tierischen Proteinen in Forschung und Lehre, o. O. 2024.","ama":"Struck S. Proteinbasierte Lebensmittel: Synergien Zwischen Pflanzlichen Und Tierischen Proteinen in Forschung Und Lehre.; 2024.","apa":"Struck, S. (2024). Proteinbasierte Lebensmittel: Synergien zwischen pflanzlichen und tierischen Proteinen in Forschung und Lehre. 10. GDL Kongress Lebensmitteltechnologie 2024, Lemgo.","ieee":"S. Struck, Proteinbasierte Lebensmittel: Synergien zwischen pflanzlichen und tierischen Proteinen in Forschung und Lehre. 2024.","van":"Struck S. Proteinbasierte Lebensmittel: Synergien zwischen pflanzlichen und tierischen Proteinen in Forschung und Lehre. 2024.","mla":"Struck, Susanne. 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Leipziger Tierärztekongress ","start_date":"18.01.2024","location":"Leipzig","end_date":"20.01.2024"},"language":[{"iso":"ger"}],"title":"Künstliche Intelligenz in der Fleischhygiene - Entwicklung eines Detektionssystems für Kontaminationen mit Kamerasystemen","department":[{"_id":"DEP4029"}],"publication_status":"unpublished","date_updated":"2024-04-30T11:58:04Z","year":"2024","user_id":"83778"},{"user_id":"83781","ddc":["572"],"date_updated":"2024-12-09T10:44:19Z","year":"2024","has_accepted_license":"1","language":[{"iso":"eng"}],"department":[{"_id":"DEP4027"}],"title":"Innovative Valorization of Oat By-Products","publication_status":"published","conference":{"start_date":"2024-11-11","location":"Brügge","end_date":"2024-11-14","name":"38th EFFoST International Conference 2024"},"date_created":"2024-12-02T09:35:18Z","status":"public","author":[{"first_name":"Daniel","last_name":"Probst","full_name":"Probst, Daniel","id":"73834"}],"abstract":[{"lang":"eng","text":"Aim:\r\nFood loss and waste are significant challenges to the sustainability of food systems. This study aims to explore innovative approaches for reducing food waste and valorizing side-streams, focusing specifically on oat okara, a by-product of oat milk production. The aim is to extract and purify proteins from oat okara through enzymatic processes, with the ultimate goal of creating a sustainable protein source for various applications.\r\nMethod:\r\nOat okara was subjected to enzymatic treatment and hydrolysis using a pressure filter press. Enzymatic processes were optimized to achieve high protein yields with purity exceeding 80%. The hydrolysate was then concentrated using a rotary evaporator and purified through membrane filtration to remove impurities and smaller molecules.\r\nAdditionally, a chromatography system was employed to further purify the protein fractions and isolate individual peptides. This comprehensive approach ensures the extraction of high-quality proteins suitable for various applications.\r\nResults:\r\nThe enzymatic extraction and purification process yielded proteins with high purity (>80%) from oat okara. The pressure filter press efficiently facilitated enzymatic hydrolysis, resulting in a hydrolysate rich in protein content. Subsequent concentration and purification steps effectively removed impurities, enhancing the quality of the protein extract.\r\nFurthermore, chromatography enabled the isolation of individual peptides, further enhancing the value-added potential of the extracted proteins.\r\nConclusion:\r\nThis study demonstrates the feasibility of enzymatic extraction and purification of proteins from oat okara, a by-product of oat milk production. The extracted proteins hold promise as sustainable alternatives for various applications, including food and cosmetic industries. By valorizing side-streams and reducing food waste, this approach contributes to the development of more sustainable food systems.\r\n"}],"citation":{"ieee":"D. Probst, Innovative Valorization of Oat By-Products. 2024.","van":"Probst D. Innovative Valorization of Oat By-Products. 2024.","ama":"Probst D. Innovative Valorization of Oat By-Products.; 2024.","apa":"Probst, D. (2024). Innovative Valorization of Oat By-Products. 38th EFFoST International Conference 2024, Brügge.","havard":"D. Probst, Innovative Valorization of Oat By-Products, 2024.","ufg":"Probst, Daniel: Innovative Valorization of Oat By-Products, o. O. 2024.","bjps":"Probst D (2024) Innovative Valorization of Oat By-Products. .","chicago-de":"Probst, Daniel. 2024. Innovative Valorization of Oat By-Products.","mla":"Probst, Daniel. Innovative Valorization of Oat By-Products. 2024.","short":"D. Probst, Innovative Valorization of Oat By-Products, 2024.","chicago":"Probst, Daniel. Innovative Valorization of Oat By-Products, 2024.","din1505-2-1":"Probst, Daniel: Innovative Valorization of Oat By-Products, 2024"},"type":"conference_poster","_id":"12147"},{"date_created":"2024-12-02T14:49:33Z","conference":{"end_date":"2024-11-26","start_date":"2024-11-26","location":"Berlin","name":"UFOP Pflanzenprotein Symposium 2024"},"main_file_link":[{"url":"https://www.ufop.de/index.php/download_file/view/13849/2203/"}],"language":[{"iso":"eng"}],"title":"Ackerbohnen in glutenfreien Backwaren - Chancen und Herausforderungen","department":[{"_id":"DEP4028"},{"_id":"DEP4029"}],"publication_status":"published","year":"2024","date_updated":"2024-12-04T11:57:56Z","user_id":"83781","citation":{"chicago-de":"Struck, Susanne. 2024. Ackerbohnen in glutenfreien Backwaren - Chancen und Herausforderungen.","bjps":"Struck S (2024) Ackerbohnen in Glutenfreien Backwaren - Chancen Und Herausforderungen. .","din1505-2-1":"Struck, Susanne: Ackerbohnen in glutenfreien Backwaren - Chancen und Herausforderungen, 2024","short":"S. Struck, Ackerbohnen in Glutenfreien Backwaren - Chancen Und Herausforderungen, 2024.","chicago":"Struck, Susanne. Ackerbohnen in Glutenfreien Backwaren - Chancen Und Herausforderungen, 2024.","mla":"Struck, Susanne. Ackerbohnen in Glutenfreien Backwaren - Chancen Und Herausforderungen. 2024.","van":"Struck S. Ackerbohnen in glutenfreien Backwaren - Chancen und Herausforderungen. 2024.","ieee":"S. Struck, Ackerbohnen in glutenfreien Backwaren - Chancen und Herausforderungen. 2024.","apa":"Struck, S. (2024). Ackerbohnen in glutenfreien Backwaren - Chancen und Herausforderungen. UFOP Pflanzenprotein Symposium 2024, Berlin.","ama":"Struck S. Ackerbohnen in Glutenfreien Backwaren - Chancen Und Herausforderungen.; 2024.","ufg":"Struck, Susanne: Ackerbohnen in glutenfreien Backwaren - Chancen und Herausforderungen, o. O. 2024.","havard":"S. Struck, Ackerbohnen in glutenfreien Backwaren - Chancen und Herausforderungen, 2024."},"_id":"12149","type":"conference_speech","status":"public","author":[{"full_name":"Struck, Susanne","id":"85030","last_name":"Struck","first_name":"Susanne","orcid":"https://orcid.org/0000-0002-1281-5966"}]},{"intvolume":" 214","citation":{"apa":"Caraballo, S. M., Trültzsch, S., Struck, S., & Rohm, H. (2024). Dry fractionation of sunflower press cake as tool to improve its technofunctional properties. LWT - Food Science and Technology : An Official Journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST), 214, Article 117148. https://doi.org/10.1016/j.lwt.2024.117148","din1505-2-1":"Caraballo, Sophie Morejón ; Trültzsch, Stephanie ; Struck, Susanne ; Rohm, Harald: Dry fractionation of sunflower press cake as tool to improve its technofunctional properties. In: LWT - food science and technology : an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Bd. 214. Amsterdam, Elsevier BV (2024)","chicago":"Caraballo, Sophie Morejón, Stephanie Trültzsch, Susanne Struck, and Harald Rohm. “Dry Fractionation of Sunflower Press Cake as Tool to Improve Its Technofunctional Properties.” LWT - Food Science and Technology : An Official Journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) 214 (2024). https://doi.org/10.1016/j.lwt.2024.117148.","short":"S.M. Caraballo, S. Trültzsch, S. Struck, H. Rohm, LWT - Food Science and Technology : An Official Journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) 214 (2024).","ama":"Caraballo SM, Trültzsch S, Struck S, Rohm H. Dry fractionation of sunflower press cake as tool to improve its technofunctional properties. LWT - food science and technology : an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST). 2024;214. doi:10.1016/j.lwt.2024.117148","mla":"Caraballo, Sophie Morejón, et al. “Dry Fractionation of Sunflower Press Cake as Tool to Improve Its Technofunctional Properties.” LWT - Food Science and Technology : An Official Journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST), vol. 214, 117148, 2024, https://doi.org/10.1016/j.lwt.2024.117148.","ufg":"Caraballo, Sophie Morejón u. a.: Dry fractionation of sunflower press cake as tool to improve its technofunctional properties, in: LWT - food science and technology : an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) 214 (2024).","havard":"S.M. Caraballo, S. Trültzsch, S. Struck, H. Rohm, Dry fractionation of sunflower press cake as tool to improve its technofunctional properties, LWT - Food Science and Technology : An Official Journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST). 214 (2024).","bjps":"Caraballo SM et al. (2024) Dry Fractionation of Sunflower Press Cake as Tool to Improve Its Technofunctional Properties. LWT - food science and technology : an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) 214.","chicago-de":"Caraballo, Sophie Morejón, Stephanie Trültzsch, Susanne Struck und Harald Rohm. 2024. Dry fractionation of sunflower press cake as tool to improve its technofunctional properties. LWT - food science and technology : an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) 214. doi:10.1016/j.lwt.2024.117148, .","van":"Caraballo SM, Trültzsch S, Struck S, Rohm H. Dry fractionation of sunflower press cake as tool to improve its technofunctional properties. LWT - food science and technology : an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST). 2024;214.","ieee":"S. M. Caraballo, S. Trültzsch, S. Struck, and H. Rohm, “Dry fractionation of sunflower press cake as tool to improve its technofunctional properties,” LWT - food science and technology : an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST), vol. 214, Art. no. 117148, 2024, doi: 10.1016/j.lwt.2024.117148."},"publisher":"Elsevier BV","keyword":["Sieving","Air classification","Particle size","Water binding","Foaming","Emulsification"],"publication":" LWT - food science and technology : an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST)","publication_status":"published","publication_identifier":{"issn":["0023-6438"],"eissn":["1096-1127"]},"department":[{"_id":"DEP4028"},{"_id":"DEP4029"}],"title":"Dry fractionation of sunflower press cake as tool to improve its technofunctional properties","doi":"10.1016/j.lwt.2024.117148","place":"Amsterdam","author":[{"first_name":"Sophie Morejón","last_name":"Caraballo","full_name":"Caraballo, Sophie Morejón"},{"first_name":"Stephanie","full_name":"Trültzsch, Stephanie","last_name":"Trültzsch"},{"first_name":"Susanne","orcid":"https://orcid.org/0000-0002-1281-5966","id":"85030","full_name":"Struck, Susanne","last_name":"Struck"},{"first_name":"Harald","full_name":"Rohm, Harald","last_name":"Rohm"}],"status":"public","_id":"12254","type":"scientific_journal_article","volume":214,"abstract":[{"lang":"eng","text":"Depending on the oil production technology, at least 60% of the oilseeds input such as sunflower, pumpkin or canola remain as by-product, which is usually denoted as press cake (PC) and contains a significant amount of fiber and protein. Its further valorization in food requires knowledge on the technofunctional properties of the press cake and on possibilities for improving its value. Aim of the current study was to evaluate the effect of two separation techniques, namely targeted sieving and air classification, on composition, and physical as well as technofunctional properties of fractions of sunflower press cake previously milled to <1.0 mm or <2.0 mm. It is evident for both separation techniques that fines fractions obtained by using smaller sieves or lower air volume flow showed an increased protein content, with a protein enrichment factor of up to 1.47. Using PC < 2.0 mm as raw material, protein separation efficiency, a combined measure for protein content and yield, was higher after separation by air classification. Whereas protein solubility was not affected by the particle size distribution of the separated fractions, emulsion activity and emulsion stability were improved especially for the small particle fractions separated from PC < 2.0 mm."}],"year":"2024","date_updated":"2024-12-11T08:25:27Z","user_id":"83781","article_number":"117148","date_created":"2024-12-10T11:15:15Z","language":[{"iso":"eng"}]},{"department":[{"_id":"DEP4000"}],"title":"Investigation of microbial spoilage in vegan foods","publication_status":"published","language":[{"iso":"eng"}],"date_created":"2025-01-29T13:29:42Z","conference":{"name":"10. GDL Kongress Lebensmitteltechnologie","end_date":"2024-10-12","start_date":"2024-10-10","location":"Lemgo"},"user_id":"83781","date_updated":"2025-01-30T10:40:47Z","year":"2024","citation":{"din1505-2-1":"Müller, Carolin ; Alarinta, Jarmo ; Frahm, Björn ; Wirtanen, Gun: Investigation of microbial spoilage in vegan foods, 2024","short":"C. Müller, J. Alarinta, B. Frahm, G. Wirtanen, Investigation of Microbial Spoilage in Vegan Foods, 2024.","chicago":"Müller, Carolin, Jarmo Alarinta, Björn Frahm, and Gun Wirtanen. Investigation of Microbial Spoilage in Vegan Foods, 2024.","mla":"Müller, Carolin, et al. Investigation of Microbial Spoilage in Vegan Foods. 2024.","bjps":"Müller C et al. (2024) Investigation of Microbial Spoilage in Vegan Foods. .","chicago-de":"Müller, Carolin, Jarmo Alarinta, Björn Frahm und Gun Wirtanen. 2024. Investigation of microbial spoilage in vegan foods.","apa":"Müller, C., Alarinta, J., Frahm, B., & Wirtanen, G. (2024). Investigation of microbial spoilage in vegan foods. 10. GDL Kongress Lebensmitteltechnologie, Lemgo.","ama":"Müller C, Alarinta J, Frahm B, Wirtanen G. Investigation of Microbial Spoilage in Vegan Foods.; 2024.","ufg":"Müller, Carolin u. a.: Investigation of microbial spoilage in vegan foods, o. O. 2024.","havard":"C. Müller, J. Alarinta, B. Frahm, G. Wirtanen, Investigation of microbial spoilage in vegan foods, 2024.","van":"Müller C, Alarinta J, Frahm B, Wirtanen G. Investigation of microbial spoilage in vegan foods. 2024.","ieee":"C. Müller, J. Alarinta, B. Frahm, and G. Wirtanen, Investigation of microbial spoilage in vegan foods. 2024."},"type":"conference_poster","_id":"12395","status":"public","author":[{"first_name":"Carolin","last_name":"Müller","full_name":"Müller, Carolin","id":"67085"},{"first_name":"Jarmo","full_name":"Alarinta, Jarmo","last_name":"Alarinta"},{"first_name":"Björn","last_name":"Frahm","full_name":"Frahm, Björn","id":"45666"},{"full_name":"Wirtanen, Gun","last_name":"Wirtanen","first_name":"Gun"}]},{"user_id":"83781","year":"2024","date_updated":"2025-01-30T10:40:07Z","title":"Dissolved Carbon Dioxide in Addition to Dissolved Oxygen for In-situ Monitoring of Hybridoma Cell Culture","department":[{"_id":"DEP4000"}],"publication_status":"published","language":[{"iso":"eng"}],"conference":{"name":"28th Meeting of the European Society for Animal Cell Technology (ESACT): Application of Cell Technologies to Advance the Health and Wealth of Society","start_date":"2024-06-23","location":"Edinburgh, UK","end_date":"2024-06-26"},"date_created":"2025-01-29T13:34:35Z","status":"public","author":[{"first_name":"Veronika","last_name":"Gassenmeier","full_name":"Gassenmeier, Veronika","id":"74048"},{"first_name":"Giovanni","last_name":"Campolongo","full_name":"Campolongo, Giovanni"},{"first_name":"Björn","full_name":"Frahm, Björn","id":"45666","last_name":"Frahm"}],"citation":{"mla":"Gassenmeier, Veronika, et al. Dissolved Carbon Dioxide in Addition to Dissolved Oxygen for In-Situ Monitoring of Hybridoma Cell Culture. 2024.","chicago":"Gassenmeier, Veronika, Giovanni Campolongo, and Björn Frahm. Dissolved Carbon Dioxide in Addition to Dissolved Oxygen for In-Situ Monitoring of Hybridoma Cell Culture, 2024.","short":"V. Gassenmeier, G. Campolongo, B. Frahm, Dissolved Carbon Dioxide in Addition to Dissolved Oxygen for In-Situ Monitoring of Hybridoma Cell Culture, 2024.","din1505-2-1":"Gassenmeier, Veronika ; Campolongo, Giovanni ; Frahm, Björn: Dissolved Carbon Dioxide in Addition to Dissolved Oxygen for In-situ Monitoring of Hybridoma Cell Culture, 2024","chicago-de":"Gassenmeier, Veronika, Giovanni Campolongo und Björn Frahm. 2024. Dissolved Carbon Dioxide in Addition to Dissolved Oxygen for In-situ Monitoring of Hybridoma Cell Culture.","bjps":"Gassenmeier V, Campolongo G and Frahm B (2024) Dissolved Carbon Dioxide in Addition to Dissolved Oxygen for In-Situ Monitoring of Hybridoma Cell Culture. .","havard":"V. Gassenmeier, G. Campolongo, B. Frahm, Dissolved Carbon Dioxide in Addition to Dissolved Oxygen for In-situ Monitoring of Hybridoma Cell Culture, 2024.","ufg":"Gassenmeier, Veronika/Campolongo, Giovanni/Frahm, Björn: Dissolved Carbon Dioxide in Addition to Dissolved Oxygen for In-situ Monitoring of Hybridoma Cell Culture, o. O. 2024.","ama":"Gassenmeier V, Campolongo G, Frahm B. Dissolved Carbon Dioxide in Addition to Dissolved Oxygen for In-Situ Monitoring of Hybridoma Cell Culture.; 2024.","apa":"Gassenmeier, V., Campolongo, G., & Frahm, B. (2024). Dissolved Carbon Dioxide in Addition to Dissolved Oxygen for In-situ Monitoring of Hybridoma Cell Culture. 28th Meeting of the European Society for Animal Cell Technology (ESACT): Application of Cell Technologies to Advance the Health and Wealth of Society, Edinburgh, UK.","ieee":"V. Gassenmeier, G. Campolongo, and B. Frahm, Dissolved Carbon Dioxide in Addition to Dissolved Oxygen for In-situ Monitoring of Hybridoma Cell Culture. 2024.","van":"Gassenmeier V, Campolongo G, Frahm B. Dissolved Carbon Dioxide in Addition to Dissolved Oxygen for In-situ Monitoring of Hybridoma Cell Culture. 2024."},"_id":"12396","type":"conference_poster"},{"status":"public","author":[{"last_name":"Blome","full_name":"Blome, André","id":"62117","first_name":"André"},{"first_name":"Mario","full_name":"Luttmann, Mario","id":"63215","last_name":"Luttmann"},{"first_name":"Jan","last_name":"Segermann","id":"81965","full_name":"Segermann, Jan"},{"last_name":"Jekle","full_name":"Jekle, Mario","first_name":"Mario"},{"first_name":"Björn","full_name":"Frahm, Björn","id":"45666","last_name":"Frahm"},{"last_name":"Müller","id":"12119","full_name":"Müller, Ulrich","first_name":"Ulrich"}],"citation":{"bjps":"Blome A et al. (2024) Process Optimization in Baked Goods Production Using Inline Sensors and Objective Product Evaluation. .","chicago-de":"Blome, André, Mario Luttmann, Jan Segermann, Mario Jekle, Björn Frahm und Ulrich Müller. 2024. Process optimization in baked goods production using inline sensors and objective product evaluation.","mla":"Blome, André, et al. Process Optimization in Baked Goods Production Using Inline Sensors and Objective Product Evaluation. 2024.","chicago":"Blome, André, Mario Luttmann, Jan Segermann, Mario Jekle, Björn Frahm, and Ulrich Müller. Process Optimization in Baked Goods Production Using Inline Sensors and Objective Product Evaluation, 2024.","short":"A. Blome, M. Luttmann, J. Segermann, M. Jekle, B. Frahm, U. Müller, Process Optimization in Baked Goods Production Using Inline Sensors and Objective Product Evaluation, 2024.","din1505-2-1":"Blome, André ; Luttmann, Mario ; Segermann, Jan ; Jekle, Mario ; Frahm, Björn ; Müller, Ulrich: Process optimization in baked goods production using inline sensors and objective product evaluation, 2024","ieee":"A. Blome, M. Luttmann, J. Segermann, M. Jekle, B. Frahm, and U. Müller, Process optimization in baked goods production using inline sensors and objective product evaluation. 2024.","van":"Blome A, Luttmann M, Segermann J, Jekle M, Frahm B, Müller U. Process optimization in baked goods production using inline sensors and objective product evaluation. 2024.","ama":"Blome A, Luttmann M, Segermann J, Jekle M, Frahm B, Müller U. Process Optimization in Baked Goods Production Using Inline Sensors and Objective Product Evaluation.; 2024.","apa":"Blome, A., Luttmann, M., Segermann, J., Jekle, M., Frahm, B., & Müller, U. (2024). Process optimization in baked goods production using inline sensors and objective product evaluation. BioProcessingDays 2024, Recklinghausen, Germany.","havard":"A. Blome, M. Luttmann, J. Segermann, M. Jekle, B. Frahm, U. Müller, Process optimization in baked goods production using inline sensors and objective product evaluation, 2024.","ufg":"Blome, André u. a.: Process optimization in baked goods production using inline sensors and objective product evaluation, o. O. 2024."},"_id":"12397","type":"conference_poster","user_id":"81304","date_updated":"2025-10-17T18:21:38Z","year":"2024","language":[{"iso":"eng"}],"title":"Process optimization in baked goods production using inline sensors and objective product evaluation","department":[{"_id":"DEP4000"},{"_id":"DEP4028"},{"_id":"DEP5023"},{"_id":"DEP1308"}],"publication_status":"published","conference":{"name":"BioProcessingDays 2024","location":"Recklinghausen, Germany","start_date":"2024-02-26","end_date":"2024-02-28"},"date_created":"2025-01-29T13:39:58Z"},{"user_id":"83781","date_updated":"2025-07-29T13:23:30Z","year":"2024","publication_status":"published","department":[{"_id":"DEP4000"},{"_id":"DEP4028"},{"_id":"DEP4014"}],"title":"Semi-automated vs. manual: Comparative study of cell culture counting methods using validation parameters","language":[{"iso":"eng"}],"doi":"10.1101/2024.05.30.596619","main_file_link":[{"open_access":"1","url":"https://www.biorxiv.org/content/10.1101/2024.05.30.596619v1"}],"date_created":"2025-01-29T13:48:31Z","author":[{"orcid":"https://orcid.org/0000-0002-0502-8032","first_name":"Selina","last_name":"Ramm","id":"68713","full_name":"Ramm, Selina"},{"first_name":"Ulrich","last_name":"Odefey","id":"74218","full_name":"Odefey, Ulrich"},{"first_name":"Björn","last_name":"Frahm","full_name":"Frahm, Björn","id":"45666"},{"full_name":"Pein-Hackelbusch, Miriam","id":"64952","last_name":"Pein-Hackelbusch","first_name":"Miriam","orcid":"0000-0002-7920-0595"}],"status":"public","oa":"1","abstract":[{"lang":"eng","text":"Determining cell density and cell viability is fundamental for any cell cultivation process. In addition to the manual counting method using hemocytometers, (semi-)automated methods offer advantages such as lower variability and shortened analysis times. However, these methods should provide at least comparable results to the manual method, which is why a comparison of methods is essential. We conducted a dilution series experimental design according to ISO 20391-2:2019 and compared two cell counting methods based on validation parameters aligned with the ICH Q2(R1) guideline. Regarding specificity and linearity, the manual (hemocytometer) and semi-automated (Countstar BioTech®) method exhibited similar results in the two evaluated characteristics total cell density and cell viability of CHO-K1 cells. Regarding repeatability of determining total cell density, the semi-automated method achieved significant (α = 0.05) better results with average relative standard deviations of < 6 %, than the manual method with average relative standard deviations of > 9 %. Concerning repeatability of the cell viability measurement, no significant difference between the two methods were shown. These results show the suitabililty of the dilution series experimental design. For the applied example, they indicate that the investigated semi-automated method is an appropriate alternative to the manual method."}],"type":"preprint","_id":"12400","citation":{"mla":"Ramm, Selina, et al. Semi-Automated vs. Manual: Comparative Study of Cell Culture Counting Methods Using Validation Parameters. bioRxiv, 2024, https://doi.org/10.1101/2024.05.30.596619.","short":"S. Ramm, U. Odefey, B. Frahm, M. Pein-Hackelbusch, (2024).","chicago":"Ramm, Selina, Ulrich Odefey, Björn Frahm, and Miriam Pein-Hackelbusch. “Semi-Automated vs. Manual: Comparative Study of Cell Culture Counting Methods Using Validation Parameters.” bioRxiv, 2024. https://doi.org/10.1101/2024.05.30.596619.","din1505-2-1":"Ramm, Selina ; Odefey, Ulrich ; Frahm, Björn ; Pein-Hackelbusch, Miriam: Semi-automated vs. manual: Comparative study of cell culture counting methods using validation parameters, bioRxiv (2024)","chicago-de":"Ramm, Selina, Ulrich Odefey, Björn Frahm und Miriam Pein-Hackelbusch. 2024. Semi-automated vs. manual: Comparative study of cell culture counting methods using validation parameters. bioRxiv. doi:10.1101/2024.05.30.596619, .","bjps":"Ramm S et al. (2024) Semi-Automated vs. Manual: Comparative Study of Cell Culture Counting Methods Using Validation Parameters.","havard":"S. Ramm, U. Odefey, B. Frahm, M. Pein-Hackelbusch, Semi-automated vs. manual: Comparative study of cell culture counting methods using validation parameters, (2024).","ufg":"Ramm, Selina u. a.: Semi-automated vs. manual: Comparative study of cell culture counting methods using validation parameters, o. O. 2024.","ama":"Ramm S, Odefey U, Frahm B, Pein-Hackelbusch M. Semi-automated vs. manual: Comparative study of cell culture counting methods using validation parameters. Published online 2024. doi:10.1101/2024.05.30.596619","apa":"Ramm, S., Odefey, U., Frahm, B., & Pein-Hackelbusch, M. (2024). Semi-automated vs. manual: Comparative study of cell culture counting methods using validation parameters. bioRxiv. https://doi.org/10.1101/2024.05.30.596619","ieee":"S. Ramm, U. Odefey, B. Frahm, and M. Pein-Hackelbusch, “Semi-automated vs. manual: Comparative study of cell culture counting methods using validation parameters.” bioRxiv, 2024. doi: 10.1101/2024.05.30.596619.","van":"Ramm S, Odefey U, Frahm B, Pein-Hackelbusch M. Semi-automated vs. manual: Comparative study of cell culture counting methods using validation parameters. bioRxiv; 2024."},"publisher":"bioRxiv"},{"author":[{"first_name":"Pascal","last_name":"Kosse","full_name":"Kosse, Pascal"},{"last_name":"Hernández Rodriguez","id":"52466","full_name":"Hernández Rodriguez, Tanja","first_name":"Tanja"},{"last_name":"Frahm","id":"45666","full_name":"Frahm, Björn","first_name":"Björn"},{"first_name":"Manfred","full_name":"Lübken, Manfred","last_name":"Lübken"},{"last_name":"Wichern","full_name":"Wichern, Marc","first_name":"Marc"}],"status":"public","place":"Weinheim","abstract":[{"text":"In anaerobic technology, pH values are crucial for targeted volatile fatty acid production. While pH dynamics can be modeled using the Anaerobic Digestion Model No. 1 (ADM1), simulation results may be biased. To address this issue, the pH prediction routine of Visual Water, a specialized water chemistry simulator, was validated. Unlike ADM1, it accounts for ionic strength and activities while also providing an automated uncertainty analysis. The analysis revealed Visual Water simulations to better fit measured pH data from acidic solutions in a miniaturized stirred-tank reactor.","lang":"eng"}],"_id":"12402","page":"528-534","type":"scientific_journal_article","volume":96,"user_id":"83781","date_updated":"2025-06-25T12:42:09Z","year":"2024","language":[{"iso":"eng"}],"date_created":"2025-01-29T13:49:16Z","external_id":{"isi":["001169606600001"]},"intvolume":" 96","citation":{"din1505-2-1":"Kosse, Pascal ; Hernández Rodriguez, Tanja ; Frahm, Björn ; Lübken, Manfred ; Wichern, Marc: Comparative Analysis of pH Prediction Routines in ADM1 and a Specialized Water Chemistry Simulator. In: Chemie Ingenieur Technik Bd. 96. Weinheim, Wiley (2024), Nr. 4, S. 528–534","short":"P. Kosse, T. Hernández Rodriguez, B. Frahm, M. Lübken, M. Wichern, Chemie Ingenieur Technik 96 (2024) 528–534.","chicago":"Kosse, Pascal, Tanja Hernández Rodriguez, Björn Frahm, Manfred Lübken, and Marc Wichern. “Comparative Analysis of PH Prediction Routines in ADM1 and a Specialized Water Chemistry Simulator.” Chemie Ingenieur Technik 96, no. 4 (2024): 528–34. https://doi.org/10.1002/cite.202300188.","mla":"Kosse, Pascal, et al. “Comparative Analysis of PH Prediction Routines in ADM1 and a Specialized Water Chemistry Simulator.” Chemie Ingenieur Technik, vol. 96, no. 4, 2024, pp. 528–34, https://doi.org/10.1002/cite.202300188.","chicago-de":"Kosse, Pascal, Tanja Hernández Rodriguez, Björn Frahm, Manfred Lübken und Marc Wichern. 2024. Comparative Analysis of pH Prediction Routines in ADM1 and a Specialized Water Chemistry Simulator. Chemie Ingenieur Technik 96, Nr. 4: 528–534. doi:10.1002/cite.202300188, .","bjps":"Kosse P et al. (2024) Comparative Analysis of PH Prediction Routines in ADM1 and a Specialized Water Chemistry Simulator. Chemie Ingenieur Technik 96, 528–534.","ufg":"Kosse, Pascal u. a.: Comparative Analysis of pH Prediction Routines in ADM1 and a Specialized Water Chemistry Simulator, in: Chemie Ingenieur Technik 96 (2024), H. 4, S. 528–534.","havard":"P. Kosse, T. Hernández Rodriguez, B. Frahm, M. Lübken, M. Wichern, Comparative Analysis of pH Prediction Routines in ADM1 and a Specialized Water Chemistry Simulator, Chemie Ingenieur Technik. 96 (2024) 528–534.","apa":"Kosse, P., Hernández Rodriguez, T., Frahm, B., Lübken, M., & Wichern, M. (2024). Comparative Analysis of pH Prediction Routines in ADM1 and a Specialized Water Chemistry Simulator. Chemie Ingenieur Technik, 96(4), 528–534. https://doi.org/10.1002/cite.202300188","ama":"Kosse P, Hernández Rodriguez T, Frahm B, Lübken M, Wichern M. Comparative Analysis of pH Prediction Routines in ADM1 and a Specialized Water Chemistry Simulator. Chemie Ingenieur Technik. 2024;96(4):528-534. doi:10.1002/cite.202300188","van":"Kosse P, Hernández Rodriguez T, Frahm B, Lübken M, Wichern M. Comparative Analysis of pH Prediction Routines in ADM1 and a Specialized Water Chemistry Simulator. Chemie Ingenieur Technik. 2024;96(4):528–34.","ieee":"P. Kosse, T. Hernández Rodriguez, B. Frahm, M. Lübken, and M. Wichern, “Comparative Analysis of pH Prediction Routines in ADM1 and a Specialized Water Chemistry Simulator,” Chemie Ingenieur Technik, vol. 96, no. 4, pp. 528–534, 2024, doi: 10.1002/cite.202300188."},"quality_controlled":"1","publisher":"Wiley","keyword":["Anaerobic Digestion Model No. 1 (ADM1)","Anaerobic technology","pH simulation","Uncertainty assessment","Visual Water"],"publication_status":"published","publication_identifier":{"issn":["0009-286X"],"eissn":["1522-2640"]},"title":"Comparative Analysis of pH Prediction Routines in ADM1 and a Specialized Water Chemistry Simulator","department":[{"_id":"DEP4000"}],"doi":"10.1002/cite.202300188","issue":"4","publication":"Chemie Ingenieur Technik","isi":"1"},{"date_created":"2025-04-14T13:21:45Z","external_id":{"isi":["001379203200001"],"pmid":["39657079"]},"language":[{"iso":"eng"}],"date_updated":"2025-06-25T13:09:31Z","year":"2024","article_number":"ovae125","user_id":"83781","volume":77,"type":"scientific_journal_article","_id":"12784","abstract":[{"lang":"eng","text":"During pig slaughter, contaminants such as intestinal and stomach contents, bile, tubular rail fat, and reddish foam from the respiratory tract frequently appear on carcasses, potentially compromising meat safety. This study examined the impact of these contaminants on the bacterial loads of pig carcasses, using total bacterial counts and Enterobacteriaceae counts as hygiene indicators. Examination of the substances as such showed that intestinal and stomach contents were particularly conspicuous to undermine the carcase hygiene due to total bacterial counts of similar to 6.0 log10 CFU g-1 (intestinal content) and 5.5 log10 CFU g-1 (stomach content). Tubular rail fat showed varying contamination levels, from low (3.1 log10 CFU g-1) to high (6.4 log10 CFU g-1). The reddish foam had moderate contamination (4.3 log10 CFU g-1). Enterobacteriaceae levels mirrored these results at a lower level. Subsequently, a comparative study analysing bacterial levels in contaminated and in noncontaminated pork rind regions was performed. Even small amounts of intestinal and stomach contents led to significant increases in total bacterial counts of up to 3 log10 CFU cm-(2) and in Enterobacteriaceae counts (up to 5 log10 CFU cm-(2)). Other contaminants did not significantly raise bacterial levels: their total viable counts around 3.5 log10 CFU cm-(2) were similar to those of uncontaminated carcass areas. Nevertheless, they should be removed before further processing."}],"place":"Oxford","pmid":"1","status":"public","author":[{"first_name":"Janna","full_name":"Tholen, Janna","id":"80924","last_name":"Tholen"},{"first_name":"Matthias","last_name":"Upmann","full_name":"Upmann, Matthias","id":"12666"}],"publication":"Letters in Applied Microbiology","isi":"1","issue":"12","doi":"https://doi.org/10.1093/lambio/ovae125","department":[{"_id":"DEP4029"}],"title":"Contribution of the main contaminating materials during pig slaughter to the microbial numbers on carcasses ","publication_status":"published","publication_identifier":{"issn":["0266-8254"],"eissn":["1472-765X"]},"keyword":["bile","stomach content","intestinal content","tubular rail fat","carcass contamination","slaughter hygiene"],"publisher":"Wiley-Blackwell","quality_controlled":"1","citation":{"ieee":"J. Tholen and M. Upmann, “Contribution of the main contaminating materials during pig slaughter to the microbial numbers on carcasses ,” Letters in Applied Microbiology, vol. 77, no. 12, Art. no. ovae125, 2024, doi: https://doi.org/10.1093/lambio/ovae125.","van":"Tholen J, Upmann M. Contribution of the main contaminating materials during pig slaughter to the microbial numbers on carcasses . Letters in Applied Microbiology. 2024;77(12).","bjps":"Tholen J and Upmann M (2024) Contribution of the Main Contaminating Materials during Pig Slaughter to the Microbial Numbers on Carcasses . Letters in Applied Microbiology 77.","chicago-de":"Tholen, Janna und Matthias Upmann. 2024. Contribution of the main contaminating materials during pig slaughter to the microbial numbers on carcasses . Letters in Applied Microbiology 77, Nr. 12. doi:https://doi.org/10.1093/lambio/ovae125, .","ufg":"Tholen, Janna/Upmann, Matthias: Contribution of the main contaminating materials during pig slaughter to the microbial numbers on carcasses , in: Letters in Applied Microbiology 77 (2024), H. 12.","havard":"J. Tholen, M. Upmann, Contribution of the main contaminating materials during pig slaughter to the microbial numbers on carcasses , Letters in Applied Microbiology. 77 (2024).","din1505-2-1":"Tholen, Janna ; Upmann, Matthias: Contribution of the main contaminating materials during pig slaughter to the microbial numbers on carcasses . In: Letters in Applied Microbiology Bd. 77. Oxford, Wiley-Blackwell (2024), Nr. 12","apa":"Tholen, J., & Upmann, M. (2024). Contribution of the main contaminating materials during pig slaughter to the microbial numbers on carcasses . Letters in Applied Microbiology, 77(12), Article ovae125. https://doi.org/10.1093/lambio/ovae125","mla":"Tholen, Janna, and Matthias Upmann. “Contribution of the Main Contaminating Materials during Pig Slaughter to the Microbial Numbers on Carcasses .” Letters in Applied Microbiology, vol. 77, no. 12, ovae125, 2024, https://doi.org/10.1093/lambio/ovae125.","ama":"Tholen J, Upmann M. Contribution of the main contaminating materials during pig slaughter to the microbial numbers on carcasses . Letters in Applied Microbiology. 2024;77(12). doi:https://doi.org/10.1093/lambio/ovae125","short":"J. Tholen, M. Upmann, Letters in Applied Microbiology 77 (2024).","chicago":"Tholen, Janna, and Matthias Upmann. “Contribution of the Main Contaminating Materials during Pig Slaughter to the Microbial Numbers on Carcasses .” Letters in Applied Microbiology 77, no. 12 (2024). https://doi.org/10.1093/lambio/ovae125."},"intvolume":" 77"},{"language":[{"iso":"ger"}],"department":[{"_id":"DEP4009"},{"_id":"DEP4028"}],"title":"Die Bedeutung der Knäuelbildung bei künstlichen Oligomeren für kinetische Vorgänge wie das Fließen und die Übertragung der Erkenntnisse auf Lebensmittelprozesse","date_created":"2024-02-23T15:36:26Z","conference":{"location":"Bochum","start_date":"2023-03-14","end_date":"2023-03-15","name":"ProcessNet-Fachgruppen-Sitzung Lebensmittelverfahrenstechnik"},"user_id":"12013","date_updated":"2024-10-25T12:50:47Z","year":"2023","keyword":["rheology","oligomere","flow curves","activation energy","temperature sweep","temperature dependence","arrhenius plot"],"type":"conference_speech","_id":"11105","citation":{"chicago-de":"Psiuk, Marta, Patrick Wilhelm, Ulrich Müller und Ronald Gebhardt. 2023. Die Bedeutung der Knäuelbildung bei künstlichen Oligomeren für kinetische Vorgänge wie das Fließen und die Übertragung der Erkenntnisse auf Lebensmittelprozesse.","bjps":"Psiuk M et al. (2023) Die Bedeutung der Knäuelbildung bei künstlichen Oligomeren für kinetische Vorgänge wie das Fließen und die Übertragung der Erkenntnisse auf Lebensmittelprozesse. .","din1505-2-1":"Psiuk, Marta ; Wilhelm, Patrick ; Müller, Ulrich ; Gebhardt, Ronald: Die Bedeutung der Knäuelbildung bei künstlichen Oligomeren für kinetische Vorgänge wie das Fließen und die Übertragung der Erkenntnisse auf Lebensmittelprozesse, 2023","chicago":"Psiuk, Marta, Patrick Wilhelm, Ulrich Müller, and Ronald Gebhardt. Die Bedeutung der Knäuelbildung bei künstlichen Oligomeren für kinetische Vorgänge wie das Fließen und die Übertragung der Erkenntnisse auf Lebensmittelprozesse, 2023.","short":"M. Psiuk, P. Wilhelm, U. Müller, R. Gebhardt, Die Bedeutung der Knäuelbildung bei künstlichen Oligomeren für kinetische Vorgänge wie das Fließen und die Übertragung der Erkenntnisse auf Lebensmittelprozesse, 2023.","mla":"Psiuk, Marta, et al. Die Bedeutung der Knäuelbildung bei künstlichen Oligomeren für kinetische Vorgänge wie das Fließen und die Übertragung der Erkenntnisse auf Lebensmittelprozesse. 2023.","van":"Psiuk M, Wilhelm P, Müller U, Gebhardt R. Die Bedeutung der Knäuelbildung bei künstlichen Oligomeren für kinetische Vorgänge wie das Fließen und die Übertragung der Erkenntnisse auf Lebensmittelprozesse. 2023.","ieee":"M. Psiuk, P. Wilhelm, U. Müller, and R. Gebhardt, Die Bedeutung der Knäuelbildung bei künstlichen Oligomeren für kinetische Vorgänge wie das Fließen und die Übertragung der Erkenntnisse auf Lebensmittelprozesse. 2023.","apa":"Psiuk, M., Wilhelm, P., Müller, U., & Gebhardt, R. (2023). Die Bedeutung der Knäuelbildung bei künstlichen Oligomeren für kinetische Vorgänge wie das Fließen und die Übertragung der Erkenntnisse auf Lebensmittelprozesse. ProcessNet-Fachgruppen-Sitzung Lebensmittelverfahrenstechnik, Bochum.","ama":"Psiuk M, Wilhelm P, Müller U, Gebhardt R. Die Bedeutung der Knäuelbildung bei künstlichen Oligomeren für kinetische Vorgänge wie das Fließen und die Übertragung der Erkenntnisse auf Lebensmittelprozesse.; 2023.","ufg":"Psiuk, Marta u. a.: Die Bedeutung der Knäuelbildung bei künstlichen Oligomeren für kinetische Vorgänge wie das Fließen und die Übertragung der Erkenntnisse auf Lebensmittelprozesse, o. O. 2023.","havard":"M. Psiuk, P. Wilhelm, U. Müller, R. Gebhardt, Die Bedeutung der Knäuelbildung bei künstlichen Oligomeren für kinetische Vorgänge wie das Fließen und die Übertragung der Erkenntnisse auf Lebensmittelprozesse, 2023."},"author":[{"first_name":"Marta","full_name":"Psiuk, Marta","last_name":"Psiuk"},{"first_name":"Patrick","id":"12013","full_name":"Wilhelm, Patrick","last_name":"Wilhelm"},{"id":"12119","full_name":"Müller, Ulrich","last_name":"Müller","first_name":"Ulrich"},{"last_name":"Gebhardt","full_name":"Gebhardt, Ronald","first_name":"Ronald"}],"status":"public"},{"citation":{"ieee":"B. Barakat, K. Schwarzer, P. Wilhelm, and U. Müller, Untersuchung des Drüsenschuppenaufschlusses bei Oregano-Pflanzen in Abhängigkeit vom Druck und der Temperatur mittels einer modifizierten Sichtzellen-Apparatur. 2023.","van":"Barakat B, Schwarzer K, Wilhelm P, Müller U. Untersuchung des Drüsenschuppenaufschlusses bei Oregano-Pflanzen in Abhängigkeit vom Druck und der Temperatur mittels einer modifizierten Sichtzellen-Apparatur. 2023.","ufg":"Barakat, Bayan u. a.: Untersuchung des Drüsenschuppenaufschlusses bei Oregano-Pflanzen in Abhängigkeit vom Druck und der Temperatur mittels einer modifizierten Sichtzellen-Apparatur, o. O. 2023.","havard":"B. Barakat, K. Schwarzer, P. Wilhelm, U. Müller, Untersuchung des Drüsenschuppenaufschlusses bei Oregano-Pflanzen in Abhängigkeit vom Druck und der Temperatur mittels einer modifizierten Sichtzellen-Apparatur, 2023.","apa":"Barakat, B., Schwarzer, K., Wilhelm, P., & Müller, U. (2023). Untersuchung des Drüsenschuppenaufschlusses bei Oregano-Pflanzen in Abhängigkeit vom Druck und der Temperatur mittels einer modifizierten Sichtzellen-Apparatur. ProcessNet-Fachgruppen-Sitzung Lebensmittelverfahrenstechnik, Bochum.","ama":"Barakat B, Schwarzer K, Wilhelm P, Müller U. Untersuchung des Drüsenschuppenaufschlusses bei Oregano-Pflanzen in Abhängigkeit vom Druck und der Temperatur mittels einer modifizierten Sichtzellen-Apparatur.; 2023.","chicago-de":"Barakat, Bayan, Knut Schwarzer, Patrick Wilhelm und Ulrich Müller. 2023. Untersuchung des Drüsenschuppenaufschlusses bei Oregano-Pflanzen in Abhängigkeit vom Druck und der Temperatur mittels einer modifizierten Sichtzellen-Apparatur.","bjps":"Barakat B et al. (2023) Untersuchung des Drüsenschuppenaufschlusses bei Oregano-Pflanzen in Abhängigkeit vom Druck und der Temperatur mittels einer modifizierten Sichtzellen-Apparatur. .","din1505-2-1":"Barakat, Bayan ; Schwarzer, Knut ; Wilhelm, Patrick ; Müller, Ulrich: Untersuchung des Drüsenschuppenaufschlusses bei Oregano-Pflanzen in Abhängigkeit vom Druck und der Temperatur mittels einer modifizierten Sichtzellen-Apparatur, 2023","mla":"Barakat, Bayan, et al. Untersuchung des Drüsenschuppenaufschlusses bei Oregano-Pflanzen in Abhängigkeit vom Druck und der Temperatur mittels einer modifizierten Sichtzellen-Apparatur. 2023.","chicago":"Barakat, Bayan, Knut Schwarzer, Patrick Wilhelm, and Ulrich Müller. Untersuchung des Drüsenschuppenaufschlusses bei Oregano-Pflanzen in Abhängigkeit vom Druck und der Temperatur mittels einer modifizierten Sichtzellen-Apparatur, 2023.","short":"B. Barakat, K. Schwarzer, P. Wilhelm, U. Müller, Untersuchung des Drüsenschuppenaufschlusses bei Oregano-Pflanzen in Abhängigkeit vom Druck und der Temperatur mittels einer modifizierten Sichtzellen-Apparatur, 2023."},"type":"conference_poster","_id":"11106","status":"public","author":[{"first_name":"Bayan","last_name":"Barakat","full_name":"Barakat, Bayan"},{"last_name":"Schwarzer","full_name":"Schwarzer, Knut","id":"13329","first_name":"Knut"},{"full_name":"Wilhelm, Patrick","id":"12013","last_name":"Wilhelm","first_name":"Patrick"},{"full_name":"Müller, Ulrich","last_name":"Müller","first_name":"Ulrich"}],"date_created":"2024-02-23T15:45:59Z","conference":{"end_date":"2023-03-15","location":"Bochum","start_date":"2023-03-14","name":"ProcessNet-Fachgruppen-Sitzung Lebensmittelverfahrenstechnik"},"language":[{"iso":"ger"}],"title":"Untersuchung des Drüsenschuppenaufschlusses bei Oregano-Pflanzen in Abhängigkeit vom Druck und der Temperatur mittels einer modifizierten Sichtzellen-Apparatur","department":[{"_id":"DEP4009"},{"_id":"DEP4028"}],"keyword":["essential oil","oregano","steam distillation","vacuum","temperature impact","oil glandular"],"date_updated":"2024-11-06T16:26:37Z","year":"2023","user_id":"12013"},{"user_id":"12013","keyword":["essential oil","oregano","steam distillation","vacuum","temperature impact","oil glandular"],"date_updated":"2024-11-06T16:26:55Z","year":"2023","language":[{"iso":"ger"}],"title":"Untersuchung des Berstverhaltens von Drüsenschuppen der Ätherisch-Ölpflanze Oregano im Unterdruck","department":[{"_id":"DEP4009"},{"_id":"DEP4028"}],"date_created":"2024-02-23T15:54:43Z","conference":{"end_date":"2023-09-14","location":"Freising","start_date":"2023-09-11","name":"9. DFA-Tagung für Arznei- und Gewürzpflanzenforschung"},"status":"public","author":[{"first_name":"Euphinette Amba","full_name":"Bekonda, Euphinette Amba","last_name":"Bekonda"},{"first_name":"Bayan","last_name":"Barakat","full_name":"Barakat, Bayan"},{"last_name":"Schwarzer","id":"13329","full_name":"Schwarzer, Knut","first_name":"Knut"},{"first_name":"Patrick","id":"12013","full_name":"Wilhelm, Patrick","last_name":"Wilhelm"},{"first_name":"Ulrich","last_name":"Müller","full_name":"Müller, Ulrich","id":"12119"}],"citation":{"short":"E.A. Bekonda, B. Barakat, K. Schwarzer, P. Wilhelm, U. Müller, Untersuchung des Berstverhaltens von Drüsenschuppen der Ätherisch-Ölpflanze Oregano im Unterdruck, 2023.","ama":"Bekonda EA, Barakat B, Schwarzer K, Wilhelm P, Müller U. Untersuchung des Berstverhaltens von Drüsenschuppen der Ätherisch-Ölpflanze Oregano im Unterdruck.; 2023.","chicago":"Bekonda, Euphinette Amba, Bayan Barakat, Knut Schwarzer, Patrick Wilhelm, and Ulrich Müller. Untersuchung des Berstverhaltens von Drüsenschuppen der Ätherisch-Ölpflanze Oregano im Unterdruck, 2023.","mla":"Bekonda, Euphinette Amba, et al. Untersuchung des Berstverhaltens von Drüsenschuppen der Ätherisch-Ölpflanze Oregano im Unterdruck. 2023.","apa":"Bekonda, E. A., Barakat, B., Schwarzer, K., Wilhelm, P., & Müller, U. (2023). Untersuchung des Berstverhaltens von Drüsenschuppen der Ätherisch-Ölpflanze Oregano im Unterdruck. 9. DFA-Tagung für Arznei- und Gewürzpflanzenforschung, Freising.","din1505-2-1":"Bekonda, Euphinette Amba ; Barakat, Bayan ; Schwarzer, Knut ; Wilhelm, Patrick ; Müller, Ulrich: Untersuchung des Berstverhaltens von Drüsenschuppen der Ätherisch-Ölpflanze Oregano im Unterdruck, 2023","havard":"E.A. Bekonda, B. Barakat, K. Schwarzer, P. Wilhelm, U. Müller, Untersuchung des Berstverhaltens von Drüsenschuppen der Ätherisch-Ölpflanze Oregano im Unterdruck, 2023.","ufg":"Bekonda, Euphinette Amba u. a.: Untersuchung des Berstverhaltens von Drüsenschuppen der Ätherisch-Ölpflanze Oregano im Unterdruck, o. O. 2023.","chicago-de":"Bekonda, Euphinette Amba, Bayan Barakat, Knut Schwarzer, Patrick Wilhelm und Ulrich Müller. 2023. Untersuchung des Berstverhaltens von Drüsenschuppen der Ätherisch-Ölpflanze Oregano im Unterdruck.","bjps":"Bekonda EA et al. (2023) Untersuchung des Berstverhaltens von Drüsenschuppen der Ätherisch-Ölpflanze Oregano im Unterdruck. .","van":"Bekonda EA, Barakat B, Schwarzer K, Wilhelm P, Müller U. Untersuchung des Berstverhaltens von Drüsenschuppen der Ätherisch-Ölpflanze Oregano im Unterdruck. 2023.","ieee":"E. A. Bekonda, B. Barakat, K. Schwarzer, P. Wilhelm, and U. 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Croatian Society of Food Technologists, Biotechnologists and Nutritionists, Zagreb, Croatia, Editors: Draženka Komes, Sanja Vidaček Filipec and Bojana Voučko."},"publisher":"Croatian Society of Food Technologists, Biotechnologists and Nutritionists, Zagreb, Croatia, Editors: Draženka Komes, Sanja Vidaček Filipec and Bojana Voučko","oa":"1","publication":"Proceedings of the 10th International Congress of Food Technologists, Biotechnologists and Nutritionists: Smart Food for a Healthy Planet and Human Prosperity","conference":{"name":"10th International Congress of Food Technologists, Biotechnologists and Nutritionists","location":"Zagreb","start_date":"2022-11-30","end_date":"2022-12-02"},"publication_status":"published","publication_identifier":{"issn":["2975-7118"]},"title":"Microbial spoilage in vegan foods","department":[{"_id":"DEP4000"}]},{"place":"Weinheim","status":"public","author":[{"last_name":"Kosse","full_name":"Kosse, Pascal","first_name":"Pascal"},{"first_name":"Tanja","last_name":"Hernández Rodriguez","id":"52466","full_name":"Hernández Rodriguez, Tanja"},{"last_name":"Frahm","full_name":"Frahm, Björn","id":"45666","first_name":"Björn"},{"first_name":"Manfred","last_name":"Lübken","full_name":"Lübken, Manfred"},{"first_name":"Marc","full_name":"Wichern, Marc","last_name":"Wichern"}],"volume":95,"_id":"11385","page":"1960-1969","type":"scientific_journal_article","abstract":[{"text":"Accurate pH calculations are essential for scientists across different disciplines to design optimal reactor solutions, but they can be arduous to calculate for complex acid-base solutions. Visual Water is a powerful software tool that provides accurate pH calculations with automated mathematical uncertainty analysis. Its workflow is presented and validated using acids and bases, showing a deviation of < 0.2 pH units between measured and calculated pH values. This highlights the software's reliability, which can help to simplify the work of non-experts in water chemistry.","lang":"eng"}],"year":"2023","date_updated":"2025-06-26T07:50:29Z","user_id":"83781","date_created":"2024-04-26T06:52:48Z","external_id":{"isi":["001073579300001"]},"language":[{"iso":"eng"}],"intvolume":" 95","publisher":"Wiley","quality_controlled":"1","citation":{"chicago-de":"Kosse, Pascal, Tanja Hernández Rodriguez, Björn Frahm, Manfred Lübken und Marc Wichern. 2023. Validation and Uncertainty Assessment of a Software‐Integrated Workflow for pH Calculations. Chemie Ingenieur Technik 95, Nr. 12: 1960–1969. doi:10.1002/cite.202300082, .","bjps":"Kosse P et al. (2023) Validation and Uncertainty Assessment of a Software‐Integrated Workflow for PH Calculations. Chemie Ingenieur Technik 95, 1960–1969.","din1505-2-1":"Kosse, Pascal ; Hernández Rodriguez, Tanja ; Frahm, Björn ; Lübken, Manfred ; Wichern, Marc: Validation and Uncertainty Assessment of a Software‐Integrated Workflow for pH Calculations. In: Chemie Ingenieur Technik Bd. 95. Weinheim, Wiley (2023), Nr. 12, S. 1960–1969","chicago":"Kosse, Pascal, Tanja Hernández Rodriguez, Björn Frahm, Manfred Lübken, and Marc Wichern. “Validation and Uncertainty Assessment of a Software‐Integrated Workflow for PH Calculations.” Chemie Ingenieur Technik 95, no. 12 (2023): 1960–69. https://doi.org/10.1002/cite.202300082.","short":"P. Kosse, T. Hernández Rodriguez, B. Frahm, M. Lübken, M. Wichern, Chemie Ingenieur Technik 95 (2023) 1960–1969.","mla":"Kosse, Pascal, et al. “Validation and Uncertainty Assessment of a Software‐Integrated Workflow for PH Calculations.” Chemie Ingenieur Technik, vol. 95, no. 12, 2023, pp. 1960–69, https://doi.org/10.1002/cite.202300082.","van":"Kosse P, Hernández Rodriguez T, Frahm B, Lübken M, Wichern M. Validation and Uncertainty Assessment of a Software‐Integrated Workflow for pH Calculations. Chemie Ingenieur Technik. 2023;95(12):1960–9.","ieee":"P. Kosse, T. Hernández Rodriguez, B. Frahm, M. Lübken, and M. Wichern, “Validation and Uncertainty Assessment of a Software‐Integrated Workflow for pH Calculations,” Chemie Ingenieur Technik, vol. 95, no. 12, pp. 1960–1969, 2023, doi: 10.1002/cite.202300082.","ufg":"Kosse, Pascal u. a.: Validation and Uncertainty Assessment of a Software‐Integrated Workflow for pH Calculations, in: Chemie Ingenieur Technik 95 (2023), H. 12, S. 1960–1969.","havard":"P. Kosse, T. Hernández Rodriguez, B. Frahm, M. Lübken, M. Wichern, Validation and Uncertainty Assessment of a Software‐Integrated Workflow for pH Calculations, Chemie Ingenieur Technik. 95 (2023) 1960–1969.","apa":"Kosse, P., Hernández Rodriguez, T., Frahm, B., Lübken, M., & Wichern, M. (2023). Validation and Uncertainty Assessment of a Software‐Integrated Workflow for pH Calculations. Chemie Ingenieur Technik, 95(12), 1960–1969. https://doi.org/10.1002/cite.202300082","ama":"Kosse P, Hernández Rodriguez T, Frahm B, Lübken M, Wichern M. Validation and Uncertainty Assessment of a Software‐Integrated Workflow for pH Calculations. Chemie Ingenieur Technik. 2023;95(12):1960-1969. doi:10.1002/cite.202300082"},"keyword":["Acid-base equilibria","Carboxylic acids","Dissociation constants","pH calculation software","Uncertainty assessment"],"publication":"Chemie Ingenieur Technik","isi":"1","issue":"12","doi":"10.1002/cite.202300082","department":[{"_id":"DEP4000"}],"title":"Validation and Uncertainty Assessment of a Software‐Integrated Workflow for pH Calculations","publication_identifier":{"eissn":["1522-2640"],"issn":["0009-286X"]},"publication_status":"published"},{"status":"public","author":[{"last_name":"Ramm","full_name":"Ramm, Selina","id":"68713","orcid":"https://orcid.org/0000-0002-0502-8032","first_name":"Selina"},{"first_name":"Tanja","last_name":"Hernández Rodriguez","id":"52466","full_name":"Hernández Rodriguez, Tanja"},{"first_name":"Björn","full_name":"Frahm, Björn","id":"45666","last_name":"Frahm"},{"last_name":"Pein-Hackelbusch","full_name":"Pein-Hackelbusch, Miriam","id":"64952","orcid":"0000-0002-7920-0595","first_name":"Miriam"}],"citation":{"chicago-de":"Ramm, Selina, Tanja Hernández Rodriguez, Björn Frahm und Miriam Pein-Hackelbusch. Comparison of Preprocessing Methods of Dielectric Spectroscopy Data and the Effects on Linear Regression . DECHEMA e.V.","bjps":"Ramm S et al. (n.d.) Comparison of Preprocessing Methods of Dielectric Spectroscopy Data and the Effects on Linear Regression . DECHEMA e.V.","van":"Ramm S, Hernández Rodriguez T, Frahm B, Pein-Hackelbusch M. Comparison of Preprocessing Methods of Dielectric Spectroscopy Data and the Effects on Linear Regression . DECHEMA e.V.;","ieee":"S. Ramm, T. Hernández Rodriguez, B. Frahm, and M. Pein-Hackelbusch, Comparison of Preprocessing Methods of Dielectric Spectroscopy Data and the Effects on Linear Regression . DECHEMA e.V.","short":"S. Ramm, T. Hernández Rodriguez, B. Frahm, M. Pein-Hackelbusch, Comparison of Preprocessing Methods of Dielectric Spectroscopy Data and the Effects on Linear Regression , DECHEMA e.V., n.d.","ama":"Ramm S, Hernández Rodriguez T, Frahm B, Pein-Hackelbusch M. Comparison of Preprocessing Methods of Dielectric Spectroscopy Data and the Effects on Linear Regression . DECHEMA e.V.","chicago":"Ramm, Selina, Tanja Hernández Rodriguez, Björn Frahm, and Miriam Pein-Hackelbusch. Comparison of Preprocessing Methods of Dielectric Spectroscopy Data and the Effects on Linear Regression . DECHEMA e.V., n.d.","mla":"Ramm, Selina, et al. Comparison of Preprocessing Methods of Dielectric Spectroscopy Data and the Effects on Linear Regression . DECHEMA e.V.","apa":"Ramm, S., Hernández Rodriguez, T., Frahm, B., & Pein-Hackelbusch, M. (n.d.). Comparison of Preprocessing Methods of Dielectric Spectroscopy Data and the Effects on Linear Regression . 14th European Congress of Chemical Engineering and 7th European Congress of Applied Biotechnology, Berlin, Germany. DECHEMA e.V.","din1505-2-1":"Ramm, Selina ; Hernández Rodriguez, Tanja ; Frahm, Björn ; Pein-Hackelbusch, Miriam: Comparison of Preprocessing Methods of Dielectric Spectroscopy Data and the Effects on Linear Regression : DECHEMA e.V.","havard":"S. Ramm, T. Hernández Rodriguez, B. Frahm, M. Pein-Hackelbusch, Comparison of Preprocessing Methods of Dielectric Spectroscopy Data and the Effects on Linear Regression , DECHEMA e.V., n.d.","ufg":"Ramm, Selina u. a.: Comparison of Preprocessing Methods of Dielectric Spectroscopy Data and the Effects on Linear Regression , o. O. u. J. ."},"_id":"11487","type":"conference_poster","publisher":"DECHEMA e.V.","oa":"1","date_updated":"2024-05-21T09:37:15Z","year":"2023","user_id":"83781","main_file_link":[{"url":"http://www.apz-rl.de/BioProcessingDays_2023/002_download/BPDs_2023_Tagungsbuch_Titel.pdf","open_access":"1"}],"conference":{"location":"Berlin, Germany","start_date":"2023-09-17","end_date":"2023-09-21","name":"14th European Congress of Chemical Engineering and 7th European Congress of Applied Biotechnology"},"date_created":"2024-05-21T09:37:09Z","department":[{"_id":"DEP4000"}],"title":"Comparison of Preprocessing Methods of Dielectric Spectroscopy Data and the Effects on Linear Regression ","publication_status":"accepted","language":[{"iso":"eng"}]},{"user_id":"81304","year":"2023","date_updated":"2025-10-17T18:28:54Z","title":"PETauthent","department":[{"_id":"DEP4018"},{"_id":"DEP4028"},{"_id":"DEP1308"}],"publication_status":"published","language":[{"iso":"ger"}],"conference":{"name":"BGS-Professorentreff","location":"Kaiserslautern","start_date":"2023-11-16","end_date":"2023-11-16"},"date_created":"2024-06-20T14:32:23Z","status":"public","author":[{"id":"81622","full_name":"Trilling-Haasler, Marc","last_name":"Trilling-Haasler","first_name":"Marc","orcid":"0000-0002-3685-6383"},{"first_name":"Linda","orcid":"0000-0001-6628-3929 ","full_name":"Katsch, Linda","id":"71614","last_name":"Katsch"},{"first_name":"Jan","orcid":"0000-0001-6401-8873","id":"13209","full_name":"Schneider, Jan","last_name":"Schneider"}],"citation":{"chicago":"Trilling-Haasler, Marc, Linda Katsch, and Jan Schneider. PETauthent, 2023.","ama":"Trilling-Haasler M, Katsch L, Schneider J. PETauthent.; 2023.","short":"M. Trilling-Haasler, L. Katsch, J. Schneider, PETauthent, 2023.","mla":"Trilling-Haasler, Marc, et al. PETauthent. 2023.","apa":"Trilling-Haasler, M., Katsch, L., & Schneider, J. (2023). PETauthent. BGS-Professorentreff, Kaiserslautern.","din1505-2-1":"Trilling-Haasler, Marc ; Katsch, Linda ; Schneider, Jan: PETauthent, 2023","havard":"M. Trilling-Haasler, L. Katsch, J. Schneider, PETauthent, 2023.","ufg":"Trilling-Haasler, Marc/Katsch, Linda/Schneider, Jan: PETauthent, o. O. 2023.","bjps":"Trilling-Haasler M, Katsch L and Schneider J (2023) PETauthent. .","chicago-de":"Trilling-Haasler, Marc, Linda Katsch und Jan Schneider. 2023. PETauthent.","van":"Trilling-Haasler M, Katsch L, Schneider J. PETauthent. 2023.","ieee":"M. Trilling-Haasler, L. Katsch, and J. Schneider, PETauthent. 2023."},"type":"conference_speech","_id":"11546"},{"_id":"13650","type":"conference_speech","citation":{"short":"S. Uhlendorff, T. Hernández Rodriguez, B. Frahm, M. Pein-Hackelbusch, Systematic Preprocessing of Dielectric Spectroscopy Data and Estimating Viable Cell Densities, 2023.","chicago":"Uhlendorff, Selina, Tanja Hernández Rodriguez, Björn Frahm, and Miriam Pein-Hackelbusch. Systematic Preprocessing of Dielectric Spectroscopy Data and Estimating Viable Cell Densities, 2023.","mla":"Uhlendorff, Selina, et al. Systematic Preprocessing of Dielectric Spectroscopy Data and Estimating Viable Cell Densities. 2023.","din1505-2-1":"Uhlendorff, Selina ; Hernández Rodriguez, Tanja ; Frahm, Björn ; Pein-Hackelbusch, Miriam: Systematic Preprocessing of Dielectric Spectroscopy Data and Estimating Viable Cell Densities, 2023","chicago-de":"Uhlendorff, Selina, Tanja Hernández Rodriguez, Björn Frahm und Miriam Pein-Hackelbusch. 2023. Systematic Preprocessing of Dielectric Spectroscopy Data and Estimating Viable Cell Densities.","bjps":"Uhlendorff S et al. (2023) Systematic Preprocessing of Dielectric Spectroscopy Data and Estimating Viable Cell Densities. .","ama":"Uhlendorff S, Hernández Rodriguez T, Frahm B, Pein-Hackelbusch M. Systematic Preprocessing of Dielectric Spectroscopy Data and Estimating Viable Cell Densities.; 2023.","apa":"Uhlendorff, S., Hernández Rodriguez, T., Frahm, B., & Pein-Hackelbusch, M. (2023). Systematic Preprocessing of Dielectric Spectroscopy Data and Estimating Viable Cell Densities. IEEE International Conference on Industrial Informatics, INDIN ’23, Lemgo, Germany.","havard":"S. Uhlendorff, T. Hernández Rodriguez, B. Frahm, M. Pein-Hackelbusch, Systematic Preprocessing of Dielectric Spectroscopy Data and Estimating Viable Cell Densities, 2023.","ufg":"Uhlendorff, Selina u. a.: Systematic Preprocessing of Dielectric Spectroscopy Data and Estimating Viable Cell Densities, o. O. 2023.","van":"Uhlendorff S, Hernández Rodriguez T, Frahm B, Pein-Hackelbusch M. Systematic Preprocessing of Dielectric Spectroscopy Data and Estimating Viable Cell Densities. 2023.","ieee":"S. Uhlendorff, T. Hernández Rodriguez, B. Frahm, and M. Pein-Hackelbusch, Systematic Preprocessing of Dielectric Spectroscopy Data and Estimating Viable Cell Densities. 2023."},"author":[{"first_name":"Selina","orcid":"https://orcid.org/0000-0002-0502-8032","full_name":"Uhlendorff, Selina","id":"68713","last_name":"Uhlendorff"},{"id":"52466","full_name":"Hernández Rodriguez, Tanja","last_name":"Hernández Rodriguez","first_name":"Tanja"},{"id":"45666","full_name":"Frahm, Björn","last_name":"Frahm","first_name":"Björn"},{"last_name":"Pein-Hackelbusch","id":"64952","full_name":"Pein-Hackelbusch, Miriam","orcid":"0000-0002-7920-0595","first_name":"Miriam"}],"status":"public","language":[{"iso":"eng"}],"department":[{"_id":"DEP4000"}],"title":"Systematic Preprocessing of Dielectric Spectroscopy Data and Estimating Viable Cell Densities","date_created":"2026-03-27T16:43:01Z","conference":{"end_date":"2023-07-20","start_date":"2023-07-17","location":"Lemgo, Germany","name":"IEEE International Conference on Industrial Informatics, INDIN ’23"},"user_id":"83778","year":"2023","date_updated":"2026-04-08T13:09:47Z"},{"language":[{"iso":"eng"}],"department":[{"_id":"DEP4000"}],"title":"A systematic, model-based workflow for risk-based decision making in upstream development","publication_status":"published","conference":{"name":"BioProcessingDays 2023","start_date":"2023-02-27","location":"Recklinghausen, Germany","end_date":"2023-03-01"},"date_created":"2023-08-08T14:54:44Z","main_file_link":[{"url":"http://www.apz-rl.de/BioProcessingDays_2023/002_download/BPDs_2023_Tagungsbuch_Titel.pdf","open_access":"1"}],"user_id":"83781","year":"2023","date_updated":"2024-08-02T09:41:01Z","oa":"1","citation":{"ieee":"T. Hernández Rodriguez, S. Ramm, M. Lange-Hegermann, and B. Frahm, A systematic, model-based workflow for risk-based decision making in upstream development. 2023.","van":"Hernández Rodriguez T, Ramm S, Lange-Hegermann M, Frahm B. A systematic, model-based workflow for risk-based decision making in upstream development. 2023.","chicago-de":"Hernández Rodriguez, Tanja, Selina Ramm, Markus Lange-Hegermann und Björn Frahm. 2023. A systematic, model-based workflow for risk-based decision making in upstream development.","bjps":"Hernández Rodriguez T et al. (2023) A Systematic, Model-Based Workflow for Risk-Based Decision Making in Upstream Development. .","havard":"T. Hernández Rodriguez, S. Ramm, M. Lange-Hegermann, B. Frahm, A systematic, model-based workflow for risk-based decision making in upstream development, 2023.","ufg":"Hernández Rodriguez, Tanja u. a.: A systematic, model-based workflow for risk-based decision making in upstream development, o. O. 2023.","mla":"Hernández Rodriguez, Tanja, et al. A Systematic, Model-Based Workflow for Risk-Based Decision Making in Upstream Development. 2023.","ama":"Hernández Rodriguez T, Ramm S, Lange-Hegermann M, Frahm B. A Systematic, Model-Based Workflow for Risk-Based Decision Making in Upstream Development.; 2023.","short":"T. Hernández Rodriguez, S. Ramm, M. Lange-Hegermann, B. Frahm, A Systematic, Model-Based Workflow for Risk-Based Decision Making in Upstream Development, 2023.","chicago":"Hernández Rodriguez, Tanja, Selina Ramm, Markus Lange-Hegermann, and Björn Frahm. A Systematic, Model-Based Workflow for Risk-Based Decision Making in Upstream Development, 2023.","din1505-2-1":"Hernández Rodriguez, Tanja ; Ramm, Selina ; Lange-Hegermann, Markus ; Frahm, Björn: A systematic, model-based workflow for risk-based decision making in upstream development, 2023","apa":"Hernández Rodriguez, T., Ramm, S., Lange-Hegermann, M., & Frahm, B. (2023). A systematic, model-based workflow for risk-based decision making in upstream development. BioProcessingDays 2023, Recklinghausen, Germany."},"_id":"10201","type":"conference_poster","status":"public","author":[{"last_name":"Hernández Rodriguez","full_name":"Hernández Rodriguez, Tanja","id":"52466","first_name":"Tanja"},{"orcid":"https://orcid.org/0000-0002-0502-8032","first_name":"Selina","last_name":"Ramm","full_name":"Ramm, Selina","id":"68713"},{"last_name":"Lange-Hegermann","full_name":"Lange-Hegermann, Markus","id":"71761","first_name":"Markus"},{"first_name":"Björn","id":"45666","full_name":"Frahm, Björn","last_name":"Frahm"}]},{"intvolume":" 15","oa":"1","quality_controlled":"1","publisher":"MDPI","citation":{"ieee":"R. Fulek, S. Ramm, C. Kiera, M. Pein-Hackelbusch, and U. Odefey, “A machine learning approach to qualitatively evaluate different granulation phases by acoustic emissions,” Pharmaceutics, vol. 15, no. 8, Art. no. 2153, 2023, doi: https://doi.org/10.3390/pharmaceutics15082153.","van":"Fulek R, Ramm S, Kiera C, Pein-Hackelbusch M, Odefey U. A machine learning approach to qualitatively evaluate different granulation phases by acoustic emissions. Pharmaceutics. 2023;15(8).","bjps":"Fulek R et al. (2023) A Machine Learning Approach to Qualitatively Evaluate Different Granulation Phases by Acoustic Emissions. Pharmaceutics 15.","chicago-de":"Fulek, Ruwen, Selina Ramm, Christian Kiera, Miriam Pein-Hackelbusch und Ulrich Odefey. 2023. A machine learning approach to qualitatively evaluate different granulation phases by acoustic emissions. Pharmaceutics 15, Nr. 8. doi:https://doi.org/10.3390/pharmaceutics15082153, .","havard":"R. Fulek, S. Ramm, C. Kiera, M. Pein-Hackelbusch, U. Odefey, A machine learning approach to qualitatively evaluate different granulation phases by acoustic emissions, Pharmaceutics. 15 (2023).","ufg":"Fulek, Ruwen u. a.: A machine learning approach to qualitatively evaluate different granulation phases by acoustic emissions, in: Pharmaceutics 15 (2023), H. 8.","mla":"Fulek, Ruwen, et al. “A Machine Learning Approach to Qualitatively Evaluate Different Granulation Phases by Acoustic Emissions.” Pharmaceutics, vol. 15, no. 8, 2153, 2023, https://doi.org/10.3390/pharmaceutics15082153.","short":"R. Fulek, S. Ramm, C. Kiera, M. Pein-Hackelbusch, U. Odefey, Pharmaceutics 15 (2023).","ama":"Fulek R, Ramm S, Kiera C, Pein-Hackelbusch M, Odefey U. A machine learning approach to qualitatively evaluate different granulation phases by acoustic emissions. Pharmaceutics. 2023;15(8). doi:https://doi.org/10.3390/pharmaceutics15082153","chicago":"Fulek, Ruwen, Selina Ramm, Christian Kiera, Miriam Pein-Hackelbusch, and Ulrich Odefey. “A Machine Learning Approach to Qualitatively Evaluate Different Granulation Phases by Acoustic Emissions.” Pharmaceutics 15, no. 8 (2023). https://doi.org/10.3390/pharmaceutics15082153.","din1505-2-1":"Fulek, Ruwen ; Ramm, Selina ; Kiera, Christian ; Pein-Hackelbusch, Miriam ; Odefey, Ulrich: A machine learning approach to qualitatively evaluate different granulation phases by acoustic emissions. In: Pharmaceutics Bd. 15. Basel, MDPI (2023), Nr. 8","apa":"Fulek, R., Ramm, S., Kiera, C., Pein-Hackelbusch, M., & Odefey, U. (2023). A machine learning approach to qualitatively evaluate different granulation phases by acoustic emissions. Pharmaceutics, 15(8), Article 2153. https://doi.org/10.3390/pharmaceutics15082153"},"keyword":["wet granulation","acoustic classification","machine learning","convolutional neural networks"],"doi":"https://doi.org/10.3390/pharmaceutics15082153","issue":"8","publication_status":"published","publication_identifier":{"eissn":["1999-4923 "]},"department":[{"_id":"DEP4022"},{"_id":"DEP4028"},{"_id":"DEP4014"}],"title":"A machine learning approach to qualitatively evaluate different granulation phases by acoustic emissions","isi":"1","publication":"Pharmaceutics","author":[{"id":"79527","full_name":"Fulek, Ruwen","last_name":"Fulek","first_name":"Ruwen"},{"last_name":"Ramm","id":"68713","full_name":"Ramm, Selina","orcid":"https://orcid.org/0000-0002-0502-8032","first_name":"Selina"},{"full_name":"Kiera, Christian","last_name":"Kiera","first_name":"Christian"},{"full_name":"Pein-Hackelbusch, Miriam","id":"64952","last_name":"Pein-Hackelbusch","first_name":"Miriam","orcid":"0000-0002-7920-0595"},{"last_name":"Odefey","id":"74218","full_name":"Odefey, Ulrich","first_name":"Ulrich"}],"status":"public","place":"Basel","pmid":"1","abstract":[{"text":"Wet granulation is a frequent process in the pharmaceutical industry. As a starting point for numerous dosage forms, the quality of the granulation not only affects subsequent production steps but also impacts the quality of the final product. It is thus crucial and economical to monitor this operation thoroughly. Here, we report on identifying different phases of a granulation process using a machine learning approach. The phases reflect the water content which, in turn, influences the processability and quality of the granule mass. We used two kinds of microphones and an acceleration sensor to capture acoustic emissions and vibrations. We trained convolutional neural networks (CNNs) to classify the different phases using transformed sound recordings as the input. We achieved a classification accuracy of up to 90% using vibrational data and an accuracy of up to 97% using the audible microphone data. Our results indicate the suitability of using audible sound and machine learning to monitor pharmaceutical processes. Moreover, since recording acoustic emissions is contactless, it readily complies with legal regulations and presents Good Manufacturing Practices.","lang":"eng"}],"_id":"10216","type":"scientific_journal_article","volume":15,"article_number":"2153","user_id":"83781","date_updated":"2025-07-29T13:21:40Z","year":"2023","language":[{"iso":"eng"}],"external_id":{"isi":["001119084200001"],"pmid":["37631367"]},"date_created":"2023-08-15T10:48:15Z","main_file_link":[{"url":"https://www.mdpi.com/1999-4923/15/8/2153","open_access":"1"}]},{"publisher":"Hans Carl Verlag","citation":{"van":"Wefing P, Schneider J. FAN measurement during mashing. Brauwelt international : journal for the brewing and beverage industry . 2023;IV:224–7.","ieee":"P. Wefing and J. Schneider, “FAN measurement during mashing,” Brauwelt international : journal for the brewing and beverage industry , vol. IV, pp. 224–227, 2023.","bjps":"Wefing P and Schneider J (2023) FAN Measurement during Mashing. Brauwelt international : journal for the brewing and beverage industry IV, 224–227.","chicago-de":"Wefing, Patrick und Jan Schneider. 2023. FAN measurement during mashing. Brauwelt international : journal for the brewing and beverage industry IV: 224–227.","havard":"P. Wefing, J. Schneider, FAN measurement during mashing, Brauwelt International : Journal for the Brewing and Beverage Industry . IV (2023) 224–227.","ufg":"Wefing, Patrick/Schneider, Jan: FAN measurement during mashing, in: Brauwelt international : journal for the brewing and beverage industry IV (2023), S. 224–227.","ama":"Wefing P, Schneider J. FAN measurement during mashing. Brauwelt international : journal for the brewing and beverage industry . 2023;IV:224-227.","short":"P. Wefing, J. Schneider, Brauwelt International : Journal for the Brewing and Beverage Industry IV (2023) 224–227.","chicago":"Wefing, Patrick, and Jan Schneider. “FAN Measurement during Mashing.” Brauwelt International : Journal for the Brewing and Beverage Industry IV (2023): 224–27.","mla":"Wefing, Patrick, and Jan Schneider. “FAN Measurement during Mashing.” Brauwelt International : Journal for the Brewing and Beverage Industry , vol. IV, 2023, pp. 224–27.","apa":"Wefing, P., & Schneider, J. (2023). FAN measurement during mashing. Brauwelt International : Journal for the Brewing and Beverage Industry , IV, 224–227.","din1505-2-1":"Wefing, Patrick ; Schneider, Jan: FAN measurement during mashing. In: Brauwelt international : journal for the brewing and beverage industry Bd. IV. Nürnberg, Hans Carl Verlag (2023), S. 224–227"},"publication_status":"published","publication_identifier":{"issn":["0934-9340"]},"title":"FAN measurement during mashing","department":[{"_id":"DEP4018"},{"_id":"DEP1308"}],"publication":"Brauwelt international : journal for the brewing and beverage industry ","author":[{"last_name":"Wefing","id":"68976","full_name":"Wefing, Patrick","first_name":"Patrick"},{"full_name":"Schneider, Jan","id":"13209","last_name":"Schneider","first_name":"Jan","orcid":"0000-0001-6401-8873"}],"status":"public","place":"Nürnberg","type":"industry_journal_article","page":"224-227","_id":"10245","volume":"IV","user_id":"83781","year":"2023","date_updated":"2025-06-12T13:52:58Z","language":[{"iso":"eng"}],"date_created":"2023-08-29T07:11:43Z","main_file_link":[{"url":"https://www.wiso-net.de/document/BWI__27265b717c9f07b591a28ea622533b9029cfbf1c"}]},{"language":[{"iso":"eng"}],"main_file_link":[{"url":"https://ieeexplore.ieee.org/document/10217912","open_access":"1"}],"date_created":"2023-09-14T05:50:47Z","user_id":"64952","year":"2023","date_updated":"2025-03-13T13:48:05Z","abstract":[{"text":"In the food industry, and especially in wines as products thereof, ethanol and sulfur dioxide play an equally important role. Both substances are important wine quality characteristics as they influence the taste and odor. As both substances comprise volatile matter, electronic noses should be applicable to discriminate the different qualities of wines. Our study investigates the influence of alcohol and sulfur dioxide on the discrimination ability of wines (especially those of the same grape variety) using two different electronic nose systems. One system is equipped with metal oxide sensors and the other with quartz crystal microbalance sensors. Contrary to indications in literature, where the alcohol content is discussed to have a large influence on e-nose results, it was shown that a difference of 1 % ethanol was not sufficient to allow accurate discrimination using Linear Discriminant Analysis by any system. On the positive side, the analyzed concentrations of ethanol (about 12 %) did not superimpose other volatile information. So difference in sulfur dioxide content gave an accuracy for sample discrimination of up to 90.6 % with MOS nose. Thus, we are so far partially able to discriminate wines with electronic noses based on their volatile imprint.","lang":"eng"}],"type":"conference_speech","_id":"10326","author":[{"full_name":"Wörner, Julius","id":"79011","last_name":"Wörner","first_name":"Julius"},{"first_name":"Helene","full_name":"Dörksen, Helene","id":"46416","last_name":"Dörksen"},{"last_name":"Pein-Hackelbusch","full_name":"Pein-Hackelbusch, Miriam","id":"64952","orcid":"0000-0002-7920-0595","first_name":"Miriam"}],"status":"public","publication_status":"published","title":"Key Indicators for the Discrimination of Wines by Electronic Noses","department":[{"_id":"DEP4000"},{"_id":"DEP4028"}],"doi":"https://doi.org/10.1109/INDIN51400.2023.10217912","publication":"2023 IEEE 21st International Conference on Industrial Informatics (INDIN)","conference":{"name":"21st International Conference on Industrial Informatics (INDIN)","end_date":"2023-07-20","location":"Lemgo","start_date":"2023-07-18"},"keyword":["Ethanol","Pipelines","Metals","Nose","Electronic noses","Sensor systems","Sensors","Quartz crystals","Linear discriminant analysis","Sulfur"],"oa":"1","citation":{"din1505-2-1":"Wörner, Julius ; Dörksen, Helene ; Pein-Hackelbusch, Miriam: Key Indicators for the Discrimination of Wines by Electronic Noses, 2023","chicago":"Wörner, Julius, Helene Dörksen, and Miriam Pein-Hackelbusch. Key Indicators for the Discrimination of Wines by Electronic Noses. 2023 IEEE 21st International Conference on Industrial Informatics (INDIN), 2023. https://doi.org/10.1109/INDIN51400.2023.10217912.","short":"J. Wörner, H. Dörksen, M. Pein-Hackelbusch, Key Indicators for the Discrimination of Wines by Electronic Noses, 2023.","mla":"Wörner, Julius, et al. “Key Indicators for the Discrimination of Wines by Electronic Noses.” 2023 IEEE 21st International Conference on Industrial Informatics (INDIN), 2023, https://doi.org/10.1109/INDIN51400.2023.10217912.","chicago-de":"Wörner, Julius, Helene Dörksen und Miriam Pein-Hackelbusch. 2023. Key Indicators for the Discrimination of Wines by Electronic Noses. 2023 IEEE 21st International Conference on Industrial Informatics (INDIN). doi:https://doi.org/10.1109/INDIN51400.2023.10217912, .","bjps":"Wörner J, Dörksen H and Pein-Hackelbusch M (2023) Key Indicators for the Discrimination of Wines by Electronic Noses. .","ufg":"Wörner, Julius/Dörksen, Helene/Pein-Hackelbusch, Miriam: Key Indicators for the Discrimination of Wines by Electronic Noses, o. O. 2023.","havard":"J. Wörner, H. Dörksen, M. Pein-Hackelbusch, Key Indicators for the Discrimination of Wines by Electronic Noses, 2023.","apa":"Wörner, J., Dörksen, H., & Pein-Hackelbusch, M. (2023). Key Indicators for the Discrimination of Wines by Electronic Noses. In 2023 IEEE 21st International Conference on Industrial Informatics (INDIN). 21st International Conference on Industrial Informatics (INDIN), Lemgo. https://doi.org/10.1109/INDIN51400.2023.10217912","ama":"Wörner J, Dörksen H, Pein-Hackelbusch M. Key Indicators for the Discrimination of Wines by Electronic Noses.; 2023. doi:https://doi.org/10.1109/INDIN51400.2023.10217912","van":"Wörner J, Dörksen H, Pein-Hackelbusch M. Key Indicators for the Discrimination of Wines by Electronic Noses. 2023 IEEE 21st International Conference on Industrial Informatics (INDIN). 2023.","ieee":"J. Wörner, H. Dörksen, and M. Pein-Hackelbusch, Key Indicators for the Discrimination of Wines by Electronic Noses. 2023. doi: https://doi.org/10.1109/INDIN51400.2023.10217912."}},{"publication":"Frontiers in Sensors","doi":"https://doi.org/10.3389/fsens.2023.1250756","department":[{"_id":"DEP4000"},{"_id":"DEP4028"}],"title":"Supporting wound infection diagnosis: advancements and challenges with electronic noses","publication_status":"published","publication_identifier":{"eissn":["2673-5067"]},"intvolume":" 4","publisher":"Frontiers Media","quality_controlled":"1","citation":{"ieee":"J. Wörner, M. Moelleken, J. Dissemond, and M. Pein-Hackelbusch, “Supporting wound infection diagnosis: advancements and challenges with electronic noses,” Frontiers in Sensors, vol. 4, 2023, doi: https://doi.org/10.3389/fsens.2023.1250756.","van":"Wörner J, Moelleken M, Dissemond J, Pein-Hackelbusch M. Supporting wound infection diagnosis: advancements and challenges with electronic noses. Frontiers in Sensors. 2023;4.","ufg":"Wörner, Julius u. a.: Supporting wound infection diagnosis: advancements and challenges with electronic noses, in: Frontiers in Sensors 4 (2023).","havard":"J. Wörner, M. Moelleken, J. Dissemond, M. Pein-Hackelbusch, Supporting wound infection diagnosis: advancements and challenges with electronic noses, Frontiers in Sensors. 4 (2023).","apa":"Wörner, J., Moelleken, M., Dissemond, J., & Pein-Hackelbusch, M. (2023). Supporting wound infection diagnosis: advancements and challenges with electronic noses. Frontiers in Sensors, 4. https://doi.org/10.3389/fsens.2023.1250756","ama":"Wörner J, Moelleken M, Dissemond J, Pein-Hackelbusch M. Supporting wound infection diagnosis: advancements and challenges with electronic noses. Frontiers in Sensors. 2023;4. doi:https://doi.org/10.3389/fsens.2023.1250756","bjps":"Wörner J et al. (2023) Supporting Wound Infection Diagnosis: Advancements and Challenges with Electronic Noses. Frontiers in Sensors 4.","chicago-de":"Wörner, Julius, Maurice Moelleken, Joachim Dissemond und Miriam Pein-Hackelbusch. 2023. Supporting wound infection diagnosis: advancements and challenges with electronic noses. Frontiers in Sensors 4. doi:https://doi.org/10.3389/fsens.2023.1250756, .","din1505-2-1":"Wörner, Julius ; Moelleken, Maurice ; Dissemond, Joachim ; Pein-Hackelbusch, Miriam: Supporting wound infection diagnosis: advancements and challenges with electronic noses. In: Frontiers in Sensors Bd. 4. Lausanne , Frontiers Media (2023)","mla":"Wörner, Julius, et al. “Supporting Wound Infection Diagnosis: Advancements and Challenges with Electronic Noses.” Frontiers in Sensors, vol. 4, 2023, https://doi.org/10.3389/fsens.2023.1250756.","chicago":"Wörner, Julius, Maurice Moelleken, Joachim Dissemond, and Miriam Pein-Hackelbusch. “Supporting Wound Infection Diagnosis: Advancements and Challenges with Electronic Noses.” Frontiers in Sensors 4 (2023). https://doi.org/10.3389/fsens.2023.1250756.","short":"J. Wörner, M. Moelleken, J. Dissemond, M. Pein-Hackelbusch, Frontiers in Sensors 4 (2023)."},"oa":"1","date_updated":"2025-03-13T14:07:57Z","year":"2023","user_id":"64952","date_created":"2023-09-14T05:55:33Z","main_file_link":[{"open_access":"1","url":"https://www.frontiersin.org/articles/10.3389/fsens.2023.1250756/full"}],"language":[{"iso":"eng"}],"place":" Lausanne ","status":"public","author":[{"full_name":"Wörner, Julius","id":"79011","last_name":"Wörner","first_name":"Julius"},{"last_name":"Moelleken","full_name":"Moelleken, Maurice","first_name":"Maurice"},{"first_name":"Joachim","full_name":"Dissemond, Joachim","last_name":"Dissemond"},{"full_name":"Pein-Hackelbusch, Miriam","id":"64952","last_name":"Pein-Hackelbusch","first_name":"Miriam","orcid":"0000-0002-7920-0595"}],"volume":4,"_id":"10327","type":"scientific_journal_article","abstract":[{"lang":"eng","text":"Wound infections are a major problem worldwide, both for the healthcare system and for patients affected. Currently available diagnostic methods to determine the responsible germs are time-consuming and costly. Wound infections are mostly caused by various bacteria, which in turn produce volatile organic compounds. From clinical experience, we know that depending on the bacteria involved, a specific odor impression can be expected. For this reason, we hypothesized that electronic noses, i.e., non-invasive electronic sensors for the detection of volatile organic compounds, are applicable for diagnostic purposes. By providing a comprehensive overview of the state-of-research, we tested our hypothesis. In particular, we addressed three overarching questions: 1) which sensor technologies are suitable for the diagnosis of wound infections and why? 2) how must the (biological) sample be prepared and presented to the measurement system? 3) which machine learning methods and algorithms have already proven successful for the classification of microorganisms? The corresponding articles have critically been reviewed and are discussed particularly in the context of their potential for clinical diagnostics. In summary, it can already be stated today that the use of electronic noses for the detection of bacteria in wound infections is a very interesting, fast and non-invasive method. However, reliable clinical studies are still missing and further research is necessary."}]},{"language":[{"iso":"ger"}],"publication_status":"published","department":[{"_id":"DEP4029"}],"title":"Automatische Kontaminationserkennung auf Schweineschlachtkörpern mittels Kamerasystem","date_created":"2023-10-06T07:32:51Z","conference":{"end_date":"29.9.2023","start_date":"26.9.2023","location":"Garmisch-Partenkirchen","name":"63. Arbeitstagung des Arbeitsgebietes Lebensmittelsicherheit und Verbraucherschutz"},"publication":"63. Arbeitstagung des Arbeitsgebietes Lebensmittelsicherheit und Verbraucherschutz 2023","user_id":"83778","date_updated":"2024-04-30T11:59:30Z","year":"2023","publisher":"Verlag der DVG Service GmbH, Gießen","type":"conference_speech","_id":"10554","citation":{"apa":"Tholen, J., Schulze Althoff, G., Voss, A., & Upmann, M. (2023). Automatische Kontaminationserkennung auf Schweineschlachtkörpern mittels Kamerasystem. In 63. Arbeitstagung des Arbeitsgebietes Lebensmittelsicherheit und Verbraucherschutz 2023. 63. Arbeitstagung des Arbeitsgebietes Lebensmittelsicherheit und Verbraucherschutz, Garmisch-Partenkirchen. Verlag der DVG Service GmbH, Gießen.","ama":"Tholen J, Schulze Althoff G, Voss A, Upmann M. Automatische Kontaminationserkennung auf Schweineschlachtkörpern mittels Kamerasystem. Verlag der DVG Service GmbH, Gießen; 2023.","ufg":"Tholen, Janna u. a.: Automatische Kontaminationserkennung auf Schweineschlachtkörpern mittels Kamerasystem, o. O. 2023.","havard":"J. Tholen, G. Schulze Althoff, A. Voss, M. Upmann, Automatische Kontaminationserkennung auf Schweineschlachtkörpern mittels Kamerasystem, Verlag der DVG Service GmbH, Gießen, 2023.","van":"Tholen J, Schulze Althoff G, Voss A, Upmann M. Automatische Kontaminationserkennung auf Schweineschlachtkörpern mittels Kamerasystem. 63. Arbeitstagung des Arbeitsgebietes Lebensmittelsicherheit und Verbraucherschutz 2023. Verlag der DVG Service GmbH, Gießen; 2023.","ieee":"J. Tholen, G. Schulze Althoff, A. Voss, and M. Upmann, Automatische Kontaminationserkennung auf Schweineschlachtkörpern mittels Kamerasystem. Verlag der DVG Service GmbH, Gießen, 2023.","din1505-2-1":"Tholen, Janna ; Schulze Althoff, Gereon ; Voss, A. ; Upmann, Matthias: Automatische Kontaminationserkennung auf Schweineschlachtkörpern mittels Kamerasystem : Verlag der DVG Service GmbH, Gießen, 2023","short":"J. Tholen, G. Schulze Althoff, A. Voss, M. Upmann, Automatische Kontaminationserkennung auf Schweineschlachtkörpern mittels Kamerasystem, Verlag der DVG Service GmbH, Gießen, 2023.","chicago":"Tholen, Janna, Gereon Schulze Althoff, A. Voss, and Matthias Upmann. Automatische Kontaminationserkennung auf Schweineschlachtkörpern mittels Kamerasystem. 63. Arbeitstagung des Arbeitsgebietes Lebensmittelsicherheit und Verbraucherschutz 2023. Verlag der DVG Service GmbH, Gießen, 2023.","mla":"Tholen, Janna, et al. “Automatische Kontaminationserkennung auf Schweineschlachtkörpern mittels Kamerasystem.” 63. Arbeitstagung des Arbeitsgebietes Lebensmittelsicherheit und Verbraucherschutz 2023, Verlag der DVG Service GmbH, Gießen, 2023.","bjps":"Tholen J et al. (2023) Automatische Kontaminationserkennung auf Schweineschlachtkörpern mittels Kamerasystem. Verlag der DVG Service GmbH, Gießen.","chicago-de":"Tholen, Janna, Gereon Schulze Althoff, A. Voss und Matthias Upmann. 2023. Automatische Kontaminationserkennung auf Schweineschlachtkörpern mittels Kamerasystem. 63. Arbeitstagung des Arbeitsgebietes Lebensmittelsicherheit und Verbraucherschutz 2023. Verlag der DVG Service GmbH, Gießen."},"author":[{"first_name":"Janna","full_name":"Tholen, Janna","id":"80924","last_name":"Tholen"},{"first_name":"Gereon","full_name":"Schulze Althoff, Gereon","last_name":"Schulze Althoff"},{"first_name":"A.","last_name":"Voss","full_name":"Voss, A."},{"last_name":"Upmann","id":"12666","full_name":"Upmann, Matthias","first_name":"Matthias"}],"status":"public"},{"corporate_editor":["Institute of Electrical and Electronics Engineers "],"date_created":"2023-11-21T08:04:41Z","language":[{"iso":"eng"}],"date_updated":"2025-06-26T07:48:22Z","year":"2023","user_id":"83781","_id":"10787","page":"1-7","type":"conference_editor_article","abstract":[{"text":"Cyber-physical production systems have emerged with the rise of Industry 4.0 in different industrial fields. Especially the food sector, where inhomogeneous input products like beer/yeast suspensions with different qualities and properties have yet slowed down automation, has potential for this evolution. This contribution presents optimization methods for a dynamical cross-flow filtration plant which is driven by an advanced control concept in combination with data driven product monitoring via inline near infrared spectroscopy (NIR) in order to improve energy savings and filtration performance. Using a hierarchical control and optimization structure, the non stationary batch process is steered towards a high production rate with low energy consumption for a variety of different input products.","lang":"eng"}],"editor":[{"full_name":"Jasperneite, Jürgen","id":"1899","last_name":"Jasperneite","first_name":"Jürgen"},{"last_name":"Wisniewski","id":"1710","full_name":"Wisniewski, Lukasz","first_name":"Lukasz"},{"first_name":"Kim","full_name":"Fung Man, Kim","last_name":"Fung Man"}],"place":"[Piscataway, NJ]","author":[{"first_name":"Jörn","last_name":"Tebbe","full_name":"Tebbe, Jörn","id":"79072"},{"id":"58915","full_name":"Pawlik, Thomas","last_name":"Pawlik","first_name":"Thomas"},{"orcid":"0000-0002-3685-6383","first_name":"Marc","last_name":"Trilling-Haasler","id":"81622","full_name":"Trilling-Haasler, Marc"},{"id":"74097","full_name":"Löbner, Jannis","last_name":"Löbner","first_name":"Jannis"},{"last_name":"Lange-Hegermann","full_name":"Lange-Hegermann, Markus","id":"71761","first_name":"Markus"},{"last_name":"Schneider","id":"13209","full_name":"Schneider, Jan","orcid":"0000-0001-6401-8873","first_name":"Jan"}],"status":"public","conference":{"name":"21st International Conference on Industrial Informatics ; INDIN 2023","start_date":"2023-07-17","location":"Lemgo","end_date":"2023-07-20"},"publication":"2023 IEEE 21st International Conference on Industrial Informatics (INDIN)","doi":"10.1109/INDIN51400.2023.10217913","publication_status":"published","publication_identifier":{"isbn":["978-1-6654-9314-7 "],"issn":["1935-4576"],"eisbn":["978-1-6654-9313-0"]},"title":"Holistic optimization of a dynamic cross-flow filtration process towards a cyber-physical system","department":[{"_id":"DEP4018"},{"_id":"DEP1308"},{"_id":"DEP4028"}],"keyword":["Spectroscopy","Production systems","Filtration","Velocity control","Optimization methods","Cyber-physical systems","Nonhomogeneous media"],"publisher":"IEEE","citation":{"chicago-de":"Tebbe, Jörn, Thomas Pawlik, Marc Trilling-Haasler, Jannis Löbner, Markus Lange-Hegermann und Jan Schneider. 2023. Holistic optimization of a dynamic cross-flow filtration process towards a cyber-physical system. Hg. von Jürgen Jasperneite, Lukasz Wisniewski, Kim Fung Man, und Institute of Electrical and Electronics Engineers . 2023 IEEE 21st International Conference on Industrial Informatics (INDIN). [Piscataway, NJ]: IEEE. doi:10.1109/INDIN51400.2023.10217913, .","bjps":"Tebbe J et al. (2023) Holistic Optimization of a Dynamic Cross-Flow Filtration Process towards a Cyber-Physical System, Jasperneite J et al. (eds). [Piscataway, NJ]: IEEE.","din1505-2-1":"Tebbe, Jörn ; Pawlik, Thomas ; Trilling-Haasler, Marc ; Löbner, Jannis ; Lange-Hegermann, Markus ; Schneider, Jan ; Jasperneite, J. ; Wisniewski, L. ; Fung Man, K. ; Institute of Electrical and Electronics Engineers (Hrsg.): Holistic optimization of a dynamic cross-flow filtration process towards a cyber-physical system. [Piscataway, NJ] : IEEE, 2023","short":"J. Tebbe, T. Pawlik, M. Trilling-Haasler, J. Löbner, M. Lange-Hegermann, J. Schneider, Holistic Optimization of a Dynamic Cross-Flow Filtration Process towards a Cyber-Physical System, IEEE, [Piscataway, NJ], 2023.","chicago":"Tebbe, Jörn, Thomas Pawlik, Marc Trilling-Haasler, Jannis Löbner, Markus Lange-Hegermann, and Jan Schneider. Holistic Optimization of a Dynamic Cross-Flow Filtration Process towards a Cyber-Physical System. Edited by Jürgen Jasperneite, Lukasz Wisniewski, Kim Fung Man, and Institute of Electrical and Electronics Engineers . 2023 IEEE 21st International Conference on Industrial Informatics (INDIN). [Piscataway, NJ]: IEEE, 2023. https://doi.org/10.1109/INDIN51400.2023.10217913.","mla":"Tebbe, Jörn, et al. “Holistic Optimization of a Dynamic Cross-Flow Filtration Process towards a Cyber-Physical System.” 2023 IEEE 21st International Conference on Industrial Informatics (INDIN), edited by Jürgen Jasperneite et al., IEEE, 2023, pp. 1–7, https://doi.org/10.1109/INDIN51400.2023.10217913.","van":"Tebbe J, Pawlik T, Trilling-Haasler M, Löbner J, Lange-Hegermann M, Schneider J. Holistic optimization of a dynamic cross-flow filtration process towards a cyber-physical system. Jasperneite J, Wisniewski L, Fung Man K, Institute of Electrical and Electronics Engineers , editors. 2023 IEEE 21st International Conference on Industrial Informatics (INDIN). [Piscataway, NJ]: IEEE; 2023.","ieee":"J. Tebbe, T. Pawlik, M. Trilling-Haasler, J. Löbner, M. Lange-Hegermann, and J. Schneider, Holistic optimization of a dynamic cross-flow filtration process towards a cyber-physical system. [Piscataway, NJ]: IEEE, 2023, pp. 1–7. doi: 10.1109/INDIN51400.2023.10217913.","apa":"Tebbe, J., Pawlik, T., Trilling-Haasler, M., Löbner, J., Lange-Hegermann, M., & Schneider, J. (2023). Holistic optimization of a dynamic cross-flow filtration process towards a cyber-physical system. In J. Jasperneite, L. Wisniewski, K. Fung Man, & Institute of Electrical and Electronics Engineers (Eds.), 2023 IEEE 21st International Conference on Industrial Informatics (INDIN) (pp. 1–7). IEEE. https://doi.org/10.1109/INDIN51400.2023.10217913","ama":"Tebbe J, Pawlik T, Trilling-Haasler M, Löbner J, Lange-Hegermann M, Schneider J. Holistic Optimization of a Dynamic Cross-Flow Filtration Process towards a Cyber-Physical System. (Jasperneite J, Wisniewski L, Fung Man K, Institute of Electrical and Electronics Engineers , eds.). IEEE; 2023:1-7. doi:10.1109/INDIN51400.2023.10217913","ufg":"Tebbe, Jörn u. a.: Holistic optimization of a dynamic cross-flow filtration process towards a cyber-physical system, hg. von Jasperneite, Jürgen u. a., [Piscataway, NJ] 2023.","havard":"J. Tebbe, T. Pawlik, M. Trilling-Haasler, J. Löbner, M. Lange-Hegermann, J. Schneider, Holistic optimization of a dynamic cross-flow filtration process towards a cyber-physical system, IEEE, [Piscataway, NJ], 2023."}},{"place":"[Piscataway, NJ]","author":[{"id":"68713","full_name":"Ramm, Selina","last_name":"Ramm","first_name":"Selina","orcid":"https://orcid.org/0000-0002-0502-8032"},{"last_name":"Hernández Rodriguez","full_name":"Hernández Rodriguez, Tanja","id":"52466","first_name":"Tanja"},{"full_name":"Frahm, Björn","id":"45666","last_name":"Frahm","first_name":"Björn"},{"first_name":"Miriam","orcid":"0000-0002-7920-0595","id":"64952","full_name":"Pein-Hackelbusch, Miriam","last_name":"Pein-Hackelbusch"}],"status":"public","page":"1-6","_id":"10788","type":"conference_editor_article","editor":[{"full_name":"Jasperneite, Jürgen","id":"1899","last_name":"Jasperneite","first_name":"Jürgen"},{"last_name":"Wisniewski","full_name":"Wisniewski, Lukasz","id":"1710","first_name":"Lukasz"},{"last_name":"Fung Man","full_name":"Fung Man, Kim","first_name":"Kim"}],"abstract":[{"text":"For process monitoring, an adequate data preprocessing is crucial to link accessible inline process data with offline measured target variables. Literature, however, does not provide systematic preprocessing strategies. The effects of five different preprocessing strategies on data from a Dielectric Spectroscopy system applied to the Viable Cell Density (VCD) of a mammalian cell cultivation were thus evaluated. Single-frequency measurements are typically used to model the VCD over the growth phase using linear regression or the Cole-Cole model and served as a reference. As multi-frequency measurement is promising to model the VCD beyond the growth phase using Partial Least Squares Regression (PLSR), we further aimed to determine, whether replacing linear regression by PLSR shows comparable modeling performance. All five preprocessing strategies led to comparable results. Exemplary, when using capacitance values at a frequency of 3347 kHz, linear regression resulted in a R2 of 0.90 and a standard deviation of 0.4 % on average. Both normalization techniques had the same positive effect on the results of PLSR. The order of smoothing and normalization was irrelevant for both regression methods. Comparing the results of linear regression and PLSR, the latter obtained on average 9 % better results. Therefore, we concluded that PLSR is preferable over linear regression and is potentially suitable to model the VCD beyond the growth phase, which is suggested to be investigated based on more data sets.","lang":"eng"}],"date_updated":"2025-04-29T07:38:03Z","year":"2023","user_id":"83781","main_file_link":[{"url":"https://ieeexplore.ieee.org/document/10218012","open_access":"1"}],"corporate_editor":["Institute of Electrical and Electronics Engineers "],"date_created":"2023-11-21T08:17:12Z","language":[{"iso":"eng"}],"citation":{"chicago-de":"Ramm, Selina, Tanja Hernández Rodriguez, Björn Frahm und Miriam Pein-Hackelbusch. 2023. Systematic Preprocessing of Dielectric Spectroscopy Data and Estimating Viable Cell Densities. Hg. von Jürgen Jasperneite, Lukasz Wisniewski, Kim Fung Man, und Institute of Electrical and Electronics Engineers . 2023 IEEE 21st International Conference on Industrial Informatics (INDIN). [Piscataway, NJ]: IEEE. doi:10.1109/INDIN51400.2023.10218012, .","bjps":"Ramm S et al. (2023) Systematic Preprocessing of Dielectric Spectroscopy Data and Estimating Viable Cell Densities, Jasperneite J et al. (eds). [Piscataway, NJ]: IEEE.","din1505-2-1":"Ramm, Selina ; Hernández Rodriguez, Tanja ; Frahm, Björn ; Pein-Hackelbusch, Miriam ; Jasperneite, J. ; Wisniewski, L. ; Fung Man, K. ; Institute of Electrical and Electronics Engineers (Hrsg.): Systematic Preprocessing of Dielectric Spectroscopy Data and Estimating Viable Cell Densities. [Piscataway, NJ] : IEEE, 2023","mla":"Ramm, Selina, et al. “Systematic Preprocessing of Dielectric Spectroscopy Data and Estimating Viable Cell Densities.” 2023 IEEE 21st International Conference on Industrial Informatics (INDIN), edited by Jürgen Jasperneite et al., IEEE, 2023, pp. 1–6, https://doi.org/10.1109/INDIN51400.2023.10218012.","short":"S. Ramm, T. Hernández Rodriguez, B. Frahm, M. Pein-Hackelbusch, Systematic Preprocessing of Dielectric Spectroscopy Data and Estimating Viable Cell Densities, IEEE, [Piscataway, NJ], 2023.","chicago":"Ramm, Selina, Tanja Hernández Rodriguez, Björn Frahm, and Miriam Pein-Hackelbusch. Systematic Preprocessing of Dielectric Spectroscopy Data and Estimating Viable Cell Densities. Edited by Jürgen Jasperneite, Lukasz Wisniewski, Kim Fung Man, and Institute of Electrical and Electronics Engineers . 2023 IEEE 21st International Conference on Industrial Informatics (INDIN). [Piscataway, NJ]: IEEE, 2023. https://doi.org/10.1109/INDIN51400.2023.10218012.","ieee":"S. Ramm, T. Hernández Rodriguez, B. Frahm, and M. Pein-Hackelbusch, Systematic Preprocessing of Dielectric Spectroscopy Data and Estimating Viable Cell Densities. [Piscataway, NJ]: IEEE, 2023, pp. 1–6. doi: 10.1109/INDIN51400.2023.10218012.","van":"Ramm S, Hernández Rodriguez T, Frahm B, Pein-Hackelbusch M. Systematic Preprocessing of Dielectric Spectroscopy Data and Estimating Viable Cell Densities. Jasperneite J, Wisniewski L, Fung Man K, Institute of Electrical and Electronics Engineers , editors. 2023 IEEE 21st International Conference on Industrial Informatics (INDIN). [Piscataway, NJ]: IEEE; 2023.","ufg":"Ramm, Selina u. a.: Systematic Preprocessing of Dielectric Spectroscopy Data and Estimating Viable Cell Densities, hg. von Jasperneite, Jürgen u. a., [Piscataway, NJ] 2023.","havard":"S. Ramm, T. Hernández Rodriguez, B. Frahm, M. Pein-Hackelbusch, Systematic Preprocessing of Dielectric Spectroscopy Data and Estimating Viable Cell Densities, IEEE, [Piscataway, NJ], 2023.","apa":"Ramm, S., Hernández Rodriguez, T., Frahm, B., & Pein-Hackelbusch, M. (2023). Systematic Preprocessing of Dielectric Spectroscopy Data and Estimating Viable Cell Densities. In J. Jasperneite, L. Wisniewski, K. Fung Man, & Institute of Electrical and Electronics Engineers (Eds.), 2023 IEEE 21st International Conference on Industrial Informatics (INDIN) (pp. 1–6). IEEE. https://doi.org/10.1109/INDIN51400.2023.10218012","ama":"Ramm S, Hernández Rodriguez T, Frahm B, Pein-Hackelbusch M. Systematic Preprocessing of Dielectric Spectroscopy Data and Estimating Viable Cell Densities. (Jasperneite J, Wisniewski L, Fung Man K, Institute of Electrical and Electronics Engineers , eds.). IEEE; 2023:1-6. doi:10.1109/INDIN51400.2023.10218012"},"publisher":"IEEE","oa":"1","keyword":["Spectroscopy","Smoothing methods","Systematics","Phase measurement","Linear regression","Data models","Dielectric measurement"],"publication":"2023 IEEE 21st International Conference on Industrial Informatics (INDIN)","conference":{"name":"21st International Conference on Industrial Informatics (INDIN)","end_date":"2023-07-20","start_date":"2023-07-18","location":"Lemgo"},"publication_identifier":{"isbn":["978-1-6654-9314-7"],"issn":["1935-4576"],"eisbn":["978-1-6654-9313-0"]},"publication_status":"published","title":"Systematic Preprocessing of Dielectric Spectroscopy Data and Estimating Viable Cell Densities","department":[{"_id":"DEP4022"},{"_id":"DEP4028"}],"doi":"10.1109/INDIN51400.2023.10218012"},{"title":"Auswirkung verschiedener Kontaminationsarten auf den Oberflächenkeimgehalt von Schweineschlachtkörpern","department":[{"_id":"DEP4029"}],"publication_status":"unpublished","language":[{"iso":"ger"}],"conference":{"start_date":"28.02.2023","location":"Berlin","end_date":"01.03.2023","name":"23. Fachtagung für Fleisch- und Geflügelfleischhygiene"},"date_created":"2024-02-05T10:47:51Z","user_id":"83778","date_updated":"2024-04-30T11:58:24Z","year":"2023","citation":{"havard":"J. Tholen, J. Mohr, M. Bruns, G. Schulze Althoff, M. Upmann, Auswirkung verschiedener Kontaminationsarten auf den Oberflächenkeimgehalt von Schweineschlachtkörpern, n.d.","ufg":"Tholen, Janna u. a.: Auswirkung verschiedener Kontaminationsarten auf den Oberflächenkeimgehalt von Schweineschlachtkörpern, o. O. u. J. .","mla":"Tholen, Janna, et al. Auswirkung verschiedener Kontaminationsarten auf den Oberflächenkeimgehalt von Schweineschlachtkörpern.","short":"J. Tholen, J. Mohr, M. Bruns, G. Schulze Althoff, M. Upmann, Auswirkung verschiedener Kontaminationsarten auf den Oberflächenkeimgehalt von Schweineschlachtkörpern, n.d.","chicago":"Tholen, Janna, Jessica Mohr, Michael Bruns, Gereon Schulze Althoff, and Matthias Upmann. Auswirkung verschiedener Kontaminationsarten auf den Oberflächenkeimgehalt von Schweineschlachtkörpern, n.d.","ama":"Tholen J, Mohr J, Bruns M, Schulze Althoff G, Upmann M. Auswirkung verschiedener Kontaminationsarten auf den Oberflächenkeimgehalt von Schweineschlachtkörpern.","din1505-2-1":"Tholen, Janna ; Mohr, Jessica ; Bruns, Michael ; Schulze Althoff, Gereon ; Upmann, Matthias: Auswirkung verschiedener Kontaminationsarten auf den Oberflächenkeimgehalt von Schweineschlachtkörpern","apa":"Tholen, J., Mohr, J., Bruns, M., Schulze Althoff, G., & Upmann, M. (n.d.). Auswirkung verschiedener Kontaminationsarten auf den Oberflächenkeimgehalt von Schweineschlachtkörpern. 23. Fachtagung für Fleisch- und Geflügelfleischhygiene, Berlin.","ieee":"J. Tholen, J. Mohr, M. Bruns, G. Schulze Althoff, and M. Upmann, Auswirkung verschiedener Kontaminationsarten auf den Oberflächenkeimgehalt von Schweineschlachtkörpern.","van":"Tholen J, Mohr J, Bruns M, Schulze Althoff G, Upmann M. Auswirkung verschiedener Kontaminationsarten auf den Oberflächenkeimgehalt von Schweineschlachtkörpern.","chicago-de":"Tholen, Janna, Jessica Mohr, Michael Bruns, Gereon Schulze Althoff und Matthias Upmann. Auswirkung verschiedener Kontaminationsarten auf den Oberflächenkeimgehalt von Schweineschlachtkörpern.","bjps":"Tholen J et al. (n.d.) Auswirkung verschiedener Kontaminationsarten auf den Oberflächenkeimgehalt von Schweineschlachtkörpern. ."},"type":"conference_speech","_id":"10995","status":"public","author":[{"last_name":"Tholen","full_name":"Tholen, Janna","id":"80924","first_name":"Janna"},{"full_name":"Mohr, Jessica","id":"79515","last_name":"Mohr","first_name":"Jessica"},{"first_name":"Michael","last_name":"Bruns","full_name":"Bruns, Michael","id":"79704"},{"full_name":"Schulze Althoff, Gereon","last_name":"Schulze Althoff","first_name":"Gereon"},{"last_name":"Upmann","id":"12666","full_name":"Upmann, Matthias","first_name":"Matthias"}]},{"status":"public","author":[{"id":"80924","full_name":"Tholen, Janna","last_name":"Tholen","first_name":"Janna"},{"full_name":"Upmann, Matthias","id":"12666","last_name":"Upmann","first_name":"Matthias"}],"citation":{"mla":"Tholen, Janna, and Matthias Upmann. Erfassung von Schlachtkörperkontaminationen mittels Videobildanalyse.","short":"J. Tholen, M. Upmann, Erfassung von Schlachtkörperkontaminationen mittels Videobildanalyse, n.d.","chicago":"Tholen, Janna, and Matthias Upmann. Erfassung von Schlachtkörperkontaminationen mittels Videobildanalyse, n.d.","din1505-2-1":"Tholen, Janna ; Upmann, Matthias: Erfassung von Schlachtkörperkontaminationen mittels Videobildanalyse","chicago-de":"Tholen, Janna und Matthias Upmann. Erfassung von Schlachtkörperkontaminationen mittels Videobildanalyse.","bjps":"Tholen J and Upmann M (n.d.) Erfassung von Schlachtkörperkontaminationen mittels Videobildanalyse. .","havard":"J. Tholen, M. Upmann, Erfassung von Schlachtkörperkontaminationen mittels Videobildanalyse, n.d.","ufg":"Tholen, Janna/Upmann, Matthias: Erfassung von Schlachtkörperkontaminationen mittels Videobildanalyse, o. O. u. J. .","ama":"Tholen J, Upmann M. Erfassung von Schlachtkörperkontaminationen mittels Videobildanalyse.","apa":"Tholen, J., & Upmann, M. (n.d.). Erfassung von Schlachtkörperkontaminationen mittels Videobildanalyse. 46. Lemgoer Arbeitstagung Fleisch + Feinkost, Lemgo.","ieee":"J. Tholen and M. Upmann, Erfassung von Schlachtkörperkontaminationen mittels Videobildanalyse.","van":"Tholen J, Upmann M. Erfassung von Schlachtkörperkontaminationen mittels Videobildanalyse."},"_id":"10998","type":"conference_speech","user_id":"83778","date_updated":"2024-04-30T11:57:31Z","year":"2023","language":[{"iso":"ger"}],"title":"Erfassung von Schlachtkörperkontaminationen mittels Videobildanalyse","department":[{"_id":"DEP4029"}],"publication_status":"unpublished","conference":{"location":"Lemgo","start_date":"06.11.2023","end_date":"06.11.2023","name":"46. Lemgoer Arbeitstagung Fleisch + Feinkost"},"date_created":"2024-02-05T10:53:54Z"},{"user_id":"81304","date_updated":"2025-10-17T18:20:57Z","year":"2023","language":[{"iso":"ger"}],"publication_status":"published","title":"Vorstellung des Projektes „Teig 4.0“ - Prozessoptimierung im Bereich der industriellen Weizenteigverarbeitung","department":[{"_id":"DEP4000"},{"_id":"DEP5023"},{"_id":"DEP1308"}],"conference":{"name":"smartFoodTechnologyOWL Fokustag „where food meets IT for sustainability“","end_date":"2023-10-26","location":"Lemgo, Germany","start_date":"2023-10-26"},"date_created":"2025-02-19T08:17:09Z","author":[{"first_name":"André","last_name":"Blome","full_name":"Blome, André","id":"62117"},{"first_name":"Mario","full_name":"Luttmann, Mario","id":"63215","last_name":"Luttmann"},{"first_name":"Jan","id":"81965","full_name":"Segermann, Jan","last_name":"Segermann"},{"first_name":"Mario","last_name":"Jekle","full_name":"Jekle, Mario"},{"first_name":"Björn","id":"45666","full_name":"Frahm, Björn","last_name":"Frahm"},{"id":"12119","full_name":"Müller, Ulrich","last_name":"Müller","first_name":"Ulrich"}],"status":"public","type":"conference_poster","_id":"12483","citation":{"ieee":"A. Blome, M. Luttmann, J. Segermann, M. Jekle, B. Frahm, and U. Müller, Vorstellung des Projektes „Teig 4.0“ - Prozessoptimierung im Bereich der industriellen Weizenteigverarbeitung. 2023.","van":"Blome A, Luttmann M, Segermann J, Jekle M, Frahm B, Müller U. Vorstellung des Projektes „Teig 4.0“ - Prozessoptimierung im Bereich der industriellen Weizenteigverarbeitung. 2023.","havard":"A. Blome, M. Luttmann, J. Segermann, M. Jekle, B. Frahm, U. Müller, Vorstellung des Projektes „Teig 4.0“ - Prozessoptimierung im Bereich der industriellen Weizenteigverarbeitung, 2023.","ufg":"Blome, André u. a.: Vorstellung des Projektes „Teig 4.0“ - Prozessoptimierung im Bereich der industriellen Weizenteigverarbeitung, o. O. 2023.","ama":"Blome A, Luttmann M, Segermann J, Jekle M, Frahm B, Müller U. Vorstellung des Projektes „Teig 4.0“ - Prozessoptimierung im Bereich der industriellen Weizenteigverarbeitung.; 2023.","apa":"Blome, A., Luttmann, M., Segermann, J., Jekle, M., Frahm, B., & Müller, U. (2023). Vorstellung des Projektes „Teig 4.0“ - Prozessoptimierung im Bereich der industriellen Weizenteigverarbeitung. smartFoodTechnologyOWL Fokustag „where food meets IT for sustainability“, Lemgo, Germany.","chicago-de":"Blome, André, Mario Luttmann, Jan Segermann, Mario Jekle, Björn Frahm und Ulrich Müller. 2023. Vorstellung des Projektes „Teig 4.0“ - Prozessoptimierung im Bereich der industriellen Weizenteigverarbeitung.","bjps":"Blome A et al. (2023) Vorstellung des Projektes „Teig 4.0“ - Prozessoptimierung im Bereich der industriellen Weizenteigverarbeitung. .","mla":"Blome, André, et al. Vorstellung des Projektes „Teig 4.0“ - Prozessoptimierung im Bereich der industriellen Weizenteigverarbeitung. 2023.","short":"A. Blome, M. Luttmann, J. Segermann, M. Jekle, B. Frahm, U. Müller, Vorstellung des Projektes „Teig 4.0“ - Prozessoptimierung im Bereich der industriellen Weizenteigverarbeitung, 2023.","chicago":"Blome, André, Mario Luttmann, Jan Segermann, Mario Jekle, Björn Frahm, and Ulrich Müller. Vorstellung des Projektes „Teig 4.0“ - Prozessoptimierung im Bereich der industriellen Weizenteigverarbeitung, 2023.","din1505-2-1":"Blome, André ; Luttmann, Mario ; Segermann, Jan ; Jekle, Mario ; Frahm, Björn ; Müller, Ulrich: Vorstellung des Projektes „Teig 4.0“ - Prozessoptimierung im Bereich der industriellen Weizenteigverarbeitung, 2023"}},{"user_id":"81304","year":"2023","date_updated":"2025-10-17T18:20:48Z","publication_status":"published","department":[{"_id":"DEP4000"},{"_id":"DEP1308"}],"title":"Teig 4.0 - Promotionsthemen","language":[{"iso":"ger"}],"conference":{"start_date":"2023-10-26","location":"Lemgo, Germany","end_date":"2023-10-26","name":"smartFoodTechnologyOWL Fokustag „where food meets IT for sustainability“"},"date_created":"2025-02-19T08:19:45Z","author":[{"first_name":"Mario","full_name":"Luttmann, Mario","id":"63215","last_name":"Luttmann"},{"first_name":"André","last_name":"Blome","full_name":"Blome, André","id":"62117"},{"first_name":"Mario","full_name":"Jekle, Mario","last_name":"Jekle"},{"full_name":"Frahm, Björn","id":"45666","last_name":"Frahm","first_name":"Björn"},{"first_name":"Ulrich","id":"12119","full_name":"Müller, Ulrich","last_name":"Müller"}],"status":"public","type":"conference_poster","_id":"12485","citation":{"ama":"Luttmann M, Blome A, Jekle M, Frahm B, Müller U. Teig 4.0 - Promotionsthemen.; 2023.","apa":"Luttmann, M., Blome, A., Jekle, M., Frahm, B., & Müller, U. (2023). Teig 4.0 - Promotionsthemen. smartFoodTechnologyOWL Fokustag „where food meets IT for sustainability“, Lemgo, Germany.","havard":"M. Luttmann, A. Blome, M. Jekle, B. Frahm, U. Müller, Teig 4.0 - Promotionsthemen, 2023.","ufg":"Luttmann, Mario u. a.: Teig 4.0 - Promotionsthemen, o. O. 2023.","van":"Luttmann M, Blome A, Jekle M, Frahm B, Müller U. Teig 4.0 - Promotionsthemen. 2023.","ieee":"M. Luttmann, A. Blome, M. Jekle, B. Frahm, and U. Müller, Teig 4.0 - Promotionsthemen. 2023.","chicago":"Luttmann, Mario, André Blome, Mario Jekle, Björn Frahm, and Ulrich Müller. Teig 4.0 - Promotionsthemen, 2023.","short":"M. Luttmann, A. Blome, M. Jekle, B. Frahm, U. Müller, Teig 4.0 - Promotionsthemen, 2023.","mla":"Luttmann, Mario, et al. Teig 4.0 - Promotionsthemen. 2023.","din1505-2-1":"Luttmann, Mario ; Blome, André ; Jekle, Mario ; Frahm, Björn ; Müller, Ulrich: Teig 4.0 - Promotionsthemen, 2023","bjps":"Luttmann M et al. (2023) Teig 4.0 - Promotionsthemen. .","chicago-de":"Luttmann, Mario, André Blome, Mario Jekle, Björn Frahm und Ulrich Müller. 2023. Teig 4.0 - Promotionsthemen."}},{"user_id":"83781","date_updated":"2025-05-08T08:26:34Z","year":"2023","language":[{"iso":"eng"}],"date_created":"2025-05-08T08:23:15Z","external_id":{"pmid":["36727715"]},"status":"public","author":[{"first_name":"Michal","full_name":"Gina, Michal","last_name":"Gina"},{"full_name":"Wichert, Katharina","last_name":"Wichert","first_name":"Katharina"},{"last_name":"Kutz","id":"12015","full_name":"Kutz, Gerd","first_name":"Gerd"},{"first_name":"Thomas","last_name":"Brüning","full_name":"Brüning, Thomas"},{"first_name":"Manigé","full_name":"Fartasch, Manigé","last_name":"Fartasch"}],"pmid":"1","place":"Oxford","abstract":[{"text":"Glove occlusion might enhance skin sensitivity to a subsequent detergent challenge (occlusion effect). Thus, some skin protection creams (PC) claim to protect against this effect of occlusion, and are recommended to be used before wearing liquid‐proof gloves.ObjectivesTo evaluate the effect of PC applied prior to glove occlusion on the ‘occlusion effect’—refers to increased susceptibility of the skin to a model detergent.MethodsOne hundred and eleven volunteers were enrolled in a single‐blind, randomized study. Seven PCs were applied before glove occlusion over 7 days (D1–D7). After sodium lauryl sulphate (SLS) challenge, we compared the irritation between the areas treated with PC and occlusion alone. Clinical scoring and bioengineering methods (capacitance, transepidermal water loss [TEWL], and colourimetry [erythema]) were used to quantify the irritant reactions.ResultsAfter 1 week of occlusion and PC application, we did not observe significant changes in TEWL, nor in erythema, whereas skin hydration raised in three cream‐treated areas. On day 10, after a challenge with SLS, some products significantly aggravated the skin irritation as compared to occlusion alone.ConclusionsThe ‘occlusion effect’—shown as higher skin susceptibility to a model detergent—was not mitigated by PCs when applied prior to glove occlusion. On the contrary, some PCs might have negative effects on skin barrier function and augment such sensitivity.","lang":"eng"}],"volume":88,"type":"scientific_journal_article","_id":"12897","page":"372-382","keyword":["barrier disturbance","glove occlusion","irritant contact dermatitis","irritation","non-invasive measuring methods","occupational contact dermatitis","skin barrier disturbance","skin protective cream","wet work."],"title":"Applying skin protective cream and the wearing of gloves?—A randomized controlled experimental study","department":[{"_id":"DEP4022"}],"publication_status":"published","publication_identifier":{"issn":["0105-1873"],"eissn":["1600-0536"]},"issue":"5","doi":"10.1111/cod.14287","publication":"Contact dermatitis : environmental and occupational dermatitis","intvolume":" 88","citation":{"apa":"Gina, M., Wichert, K., Kutz, G., Brüning, T., & Fartasch, M. (2023). Applying skin protective cream and the wearing of gloves?—A randomized controlled experimental study. Contact Dermatitis : Environmental and Occupational Dermatitis, 88(5), 372–382. https://doi.org/10.1111/cod.14287","ama":"Gina M, Wichert K, Kutz G, Brüning T, Fartasch M. Applying skin protective cream and the wearing of gloves?—A randomized controlled experimental study. Contact dermatitis : environmental and occupational dermatitis. 2023;88(5):372-382. doi:10.1111/cod.14287","ufg":"Gina, Michal u. a.: Applying skin protective cream and the wearing of gloves?—A randomized controlled experimental study, in: Contact dermatitis : environmental and occupational dermatitis 88 (2023), H. 5, S. 372–382.","havard":"M. Gina, K. Wichert, G. Kutz, T. Brüning, M. Fartasch, Applying skin protective cream and the wearing of gloves?—A randomized controlled experimental study, Contact Dermatitis : Environmental and Occupational Dermatitis. 88 (2023) 372–382.","ieee":"M. Gina, K. Wichert, G. Kutz, T. Brüning, and M. Fartasch, “Applying skin protective cream and the wearing of gloves?—A randomized controlled experimental study,” Contact dermatitis : environmental and occupational dermatitis, vol. 88, no. 5, pp. 372–382, 2023, doi: 10.1111/cod.14287.","van":"Gina M, Wichert K, Kutz G, Brüning T, Fartasch M. Applying skin protective cream and the wearing of gloves?—A randomized controlled experimental study. Contact dermatitis : environmental and occupational dermatitis. 2023;88(5):372–82.","din1505-2-1":"Gina, Michal ; Wichert, Katharina ; Kutz, Gerd ; Brüning, Thomas ; Fartasch, Manigé: Applying skin protective cream and the wearing of gloves?—A randomized controlled experimental study. In: Contact dermatitis : environmental and occupational dermatitis Bd. 88. Oxford, Wiley (2023), Nr. 5, S. 372–382","mla":"Gina, Michal, et al. “Applying Skin Protective Cream and the Wearing of Gloves?—A Randomized Controlled Experimental Study.” Contact Dermatitis : Environmental and Occupational Dermatitis, vol. 88, no. 5, 2023, pp. 372–82, https://doi.org/10.1111/cod.14287.","short":"M. Gina, K. Wichert, G. Kutz, T. Brüning, M. Fartasch, Contact Dermatitis : Environmental and Occupational Dermatitis 88 (2023) 372–382.","chicago":"Gina, Michal, Katharina Wichert, Gerd Kutz, Thomas Brüning, and Manigé Fartasch. “Applying Skin Protective Cream and the Wearing of Gloves?—A Randomized Controlled Experimental Study.” Contact Dermatitis : Environmental and Occupational Dermatitis 88, no. 5 (2023): 372–82. https://doi.org/10.1111/cod.14287.","bjps":"Gina M et al. (2023) Applying Skin Protective Cream and the Wearing of Gloves?—A Randomized Controlled Experimental Study. Contact dermatitis : environmental and occupational dermatitis 88, 372–382.","chicago-de":"Gina, Michal, Katharina Wichert, Gerd Kutz, Thomas Brüning und Manigé Fartasch. 2023. Applying skin protective cream and the wearing of gloves?—A randomized controlled experimental study. Contact dermatitis : environmental and occupational dermatitis 88, Nr. 5: 372–382. doi:10.1111/cod.14287, ."},"publisher":"Wiley","quality_controlled":"1"},{"intvolume":" 13","citation":{"ufg":"Gehlen, Heidrun u. a.: Seroprevalence of Borrelia burgdorferi sensu lato and Anaplasma phagocytophilum Infections in German Horses, in: Animals 13 (2023), H. 12.","havard":"H. Gehlen, K. Inerle, A. Bartel, S.D. Stöckle, S. Ulrich, B. Briese, R.K. Straubinger, Seroprevalence of Borrelia burgdorferi sensu lato and Anaplasma phagocytophilum Infections in German Horses, Animals. 13 (2023).","apa":"Gehlen, H., Inerle, K., Bartel, A., Stöckle, S. D., Ulrich, S., Briese, B., & Straubinger, R. K. (2023). Seroprevalence of Borrelia burgdorferi sensu lato and Anaplasma phagocytophilum Infections in German Horses. Animals, 13(12), Article 1984. https://doi.org/10.3390/ani13121984","ama":"Gehlen H, Inerle K, Bartel A, et al. Seroprevalence of Borrelia burgdorferi sensu lato and Anaplasma phagocytophilum Infections in German Horses. Animals. 2023;13(12). doi:10.3390/ani13121984","van":"Gehlen H, Inerle K, Bartel A, Stöckle SD, Ulrich S, Briese B, et al. Seroprevalence of Borrelia burgdorferi sensu lato and Anaplasma phagocytophilum Infections in German Horses. Animals. 2023;13(12).","ieee":"H. Gehlen et al., “Seroprevalence of Borrelia burgdorferi sensu lato and Anaplasma phagocytophilum Infections in German Horses,” Animals, vol. 13, no. 12, Art. no. 1984, 2023, doi: 10.3390/ani13121984.","din1505-2-1":"Gehlen, Heidrun ; Inerle, Katharina ; Bartel, Alexander ; Stöckle, Sabita Diana ; Ulrich, Sebastian ; Briese, Beatrice ; Straubinger, Reinhard K.: Seroprevalence of Borrelia burgdorferi sensu lato and Anaplasma phagocytophilum Infections in German Horses. In: Animals Bd. 13. Basel, MDPI AG (2023), Nr. 12","short":"H. Gehlen, K. Inerle, A. Bartel, S.D. Stöckle, S. Ulrich, B. Briese, R.K. Straubinger, Animals 13 (2023).","chicago":"Gehlen, Heidrun, Katharina Inerle, Alexander Bartel, Sabita Diana Stöckle, Sebastian Ulrich, Beatrice Briese, and Reinhard K. Straubinger. “Seroprevalence of Borrelia Burgdorferi Sensu Lato and Anaplasma Phagocytophilum Infections in German Horses.” Animals 13, no. 12 (2023). https://doi.org/10.3390/ani13121984.","mla":"Gehlen, Heidrun, et al. “Seroprevalence of Borrelia Burgdorferi Sensu Lato and Anaplasma Phagocytophilum Infections in German Horses.” Animals, vol. 13, no. 12, 1984, 2023, https://doi.org/10.3390/ani13121984.","bjps":"Gehlen H et al. (2023) Seroprevalence of Borrelia Burgdorferi Sensu Lato and Anaplasma Phagocytophilum Infections in German Horses. Animals 13.","chicago-de":"Gehlen, Heidrun, Katharina Inerle, Alexander Bartel, Sabita Diana Stöckle, Sebastian Ulrich, Beatrice Briese und Reinhard K. Straubinger. 2023. Seroprevalence of Borrelia burgdorferi sensu lato and Anaplasma phagocytophilum Infections in German Horses. Animals 13, Nr. 12. doi:10.3390/ani13121984, ."},"quality_controlled":"1","publisher":"MDPI AG","keyword":["equine Lyme borreliosis","equine granulocytic anaplasmosis","seroprevalence","co-infection"],"publication_identifier":{"eissn":["2076-2615"]},"publication_status":"published","title":"Seroprevalence of Borrelia burgdorferi sensu lato and Anaplasma phagocytophilum Infections in German Horses","department":[{"_id":"DEP4010"}],"doi":"10.3390/ani13121984","issue":"12","publication":"Animals","extern":"1","author":[{"full_name":"Gehlen, Heidrun","last_name":"Gehlen","first_name":"Heidrun"},{"first_name":"Katharina","last_name":"Inerle","full_name":"Inerle, Katharina"},{"full_name":"Bartel, Alexander","last_name":"Bartel","first_name":"Alexander"},{"first_name":"Sabita Diana","full_name":"Stöckle, Sabita Diana","last_name":"Stöckle"},{"last_name":"Ulrich","full_name":"Ulrich, Sebastian","id":"85847","orcid":"0000-0002-4511-9537","first_name":"Sebastian"},{"full_name":"Briese, Beatrice","last_name":"Briese","first_name":"Beatrice"},{"first_name":"Reinhard K.","last_name":"Straubinger","full_name":"Straubinger, Reinhard K."}],"status":"public","place":"Basel","abstract":[{"lang":"eng","text":"There are limited data on Lyme borreliosis (LB), a tick-borne disease caused by the Borrelia burgdorferi sensu lato complex, in horses. Seropositivity is not necessarily associated with clinical disease. Data on seropositivity against Borrelia burgdorferi and Anaplasma phagocytophilum in German horses are sparse. Therefore, serum samples from horses (n = 123) suspected of having Lyme borreliosis and clinically healthy horses (n = 113) from the same stables were tested for specific antibodies against Borrelia burgdorferi sensu lato and Anaplasma phagocytophilum. The samples were screened for antibodies against Borrelia burgdorferi (ELISA and an IgG line immunoblot assay). Furthermore, the samples were examined for antibodies against B. burgdorferi and Anaplasma phagocytophilum with a validated rapid in-house test (SNAP® 4Dx Plus® ELISA). The clinical signs of suspect horses included lameness (n = 36), poor performance (n = 19), and apathy (n = 12). Twenty-three percent (n = 26) of suspect horses and 17% (n = 18) of clinically healthy horses were seropositive for having a Borrelia burgdorferi sensu lato infection (p = 0.371), showing that the detection of specific antibodies against B. burgdorferi alone is not sufficient for a diagnosis of equine LB. Anaplasma phagocytophilum seropositivity and seropositivity against both pathogens was 20%/6% in suspect horses and 16%/2% in the clinically healthy population, showing only minor differences (p = 0.108). Unspecific testing for antibodies against B. burgdorferi without clinical suspicion of Lyme borreliosis is not recommended since the clinical relevance of seropositivity against Borrelia burgdorferi sensu lato remains to be elucidated."}],"_id":"12940","type":"scientific_journal_article","volume":13,"user_id":"83781","article_number":"1984","year":"2023","date_updated":"2025-06-16T09:16:39Z","language":[{"iso":"eng"}],"date_created":"2025-06-15T09:35:35Z"},{"user_id":"83781","date_updated":"2025-06-16T09:21:50Z","year":"2023","language":[{"iso":"eng"}],"date_created":"2025-06-15T09:51:52Z","extern":"1","author":[{"last_name":"Tribelhorn","full_name":"Tribelhorn, Katharina","first_name":"Katharina"},{"first_name":"Magdalena","last_name":"Twarużek","full_name":"Twarużek, Magdalena"},{"full_name":"Kosicki, Robert","last_name":"Kosicki","first_name":"Robert"},{"first_name":"Reinhard K.","full_name":"Straubinger, Reinhard K.","last_name":"Straubinger"},{"first_name":"Frank","full_name":"Ebel, Frank","last_name":"Ebel"},{"first_name":"Sebastian","orcid":"0000-0002-4511-9537","id":"85847","full_name":"Ulrich, Sebastian","last_name":"Ulrich"}],"status":"public","place":" Washington, DC [u.a.]","abstract":[{"lang":"eng","text":"Stachybotrys chartarum (Hypocreales, Ascomycota) is a toxigenic fungus that is frequently isolated from water-damaged buildings or improperly stored feed. The secondary metabolites formed by this mold have been associated with health problems in humans and animals. Several authors have studied the influence of environmental conditions on the production of mycotoxins, but these studies focused on undefined or complex substrates, such as building materials and media that impeded investigations of the influence of specific nutrients. In this study, a chemically defined cultivation medium was used to investigate the impact of several nitrogen and carbon sources on growth of S. chartarum and its production of macrocyclic trichothecenes (MTs) and stachybotrylactam (STLAC). Increasing concentrations of sodium nitrate were found to positively affect mycelial growth, the level of sporulation, and MT production, while ammonium nitrate and ammonium chloride had an inhibitory effect. Potato starch was the superior and most reliable carbon source tested. Additionally, we observed that the level of sporulation was correlated with the production of MTs but not with that of STLAC. In this study, we provide a chemically well-defined cultivation medium suitable for standardized in vitro testing of the capacity of S. chartarum isolates to produce macrocyclic trichothecenes."}],"type":"scientific_journal_article","_id":"12941","volume":89,"doi":"10.1128/aem.00163-23","issue":"7","publication_status":"published","publication_identifier":{"issn":["0099-2240"],"eissn":["1098-5336"]},"title":"A Chemically Defined Medium That Supports Mycotoxin Production by Stachybotrys chartarum Enabled Analysis of the Impact of Nitrogen and Carbon Sources on the Biosynthesis of Macrocyclic Trichothecenes and Stachybotrylactam","department":[{"_id":"DEP4010"}],"publication":"Applied and Environmental Microbiology","intvolume":" 89","quality_controlled":"1","publisher":"American Society for Microbiology","citation":{"chicago-de":"Tribelhorn, Katharina, Magdalena Twarużek, Robert Kosicki, Reinhard K. Straubinger, Frank Ebel und Sebastian Ulrich. 2023. A Chemically Defined Medium That Supports Mycotoxin Production by Stachybotrys chartarum Enabled Analysis of the Impact of Nitrogen and Carbon Sources on the Biosynthesis of Macrocyclic Trichothecenes and Stachybotrylactam. Applied and Environmental Microbiology 89, Nr. 7. doi:10.1128/aem.00163-23, .","bjps":"Tribelhorn K et al. (2023) A Chemically Defined Medium That Supports Mycotoxin Production by Stachybotrys Chartarum Enabled Analysis of the Impact of Nitrogen and Carbon Sources on the Biosynthesis of Macrocyclic Trichothecenes and Stachybotrylactam. Applied and Environmental Microbiology 89.","din1505-2-1":"Tribelhorn, Katharina ; Twarużek, Magdalena ; Kosicki, Robert ; Straubinger, Reinhard K. ; Ebel, Frank ; Ulrich, Sebastian: A Chemically Defined Medium That Supports Mycotoxin Production by Stachybotrys chartarum Enabled Analysis of the Impact of Nitrogen and Carbon Sources on the Biosynthesis of Macrocyclic Trichothecenes and Stachybotrylactam. In: Applied and Environmental Microbiology Bd. 89. Washington, DC [u.a.], American Society for Microbiology (2023), Nr. 7","mla":"Tribelhorn, Katharina, et al. “A Chemically Defined Medium That Supports Mycotoxin Production by Stachybotrys Chartarum Enabled Analysis of the Impact of Nitrogen and Carbon Sources on the Biosynthesis of Macrocyclic Trichothecenes and Stachybotrylactam.” Applied and Environmental Microbiology, vol. 89, no. 7, 2023, https://doi.org/10.1128/aem.00163-23.","chicago":"Tribelhorn, Katharina, Magdalena Twarużek, Robert Kosicki, Reinhard K. Straubinger, Frank Ebel, and Sebastian Ulrich. “A Chemically Defined Medium That Supports Mycotoxin Production by Stachybotrys Chartarum Enabled Analysis of the Impact of Nitrogen and Carbon Sources on the Biosynthesis of Macrocyclic Trichothecenes and Stachybotrylactam.” Applied and Environmental Microbiology 89, no. 7 (2023). https://doi.org/10.1128/aem.00163-23.","short":"K. Tribelhorn, M. Twarużek, R. Kosicki, R.K. Straubinger, F. Ebel, S. Ulrich, Applied and Environmental Microbiology 89 (2023).","ieee":"K. Tribelhorn, M. Twarużek, R. Kosicki, R. K. Straubinger, F. Ebel, and S. Ulrich, “A Chemically Defined Medium That Supports Mycotoxin Production by Stachybotrys chartarum Enabled Analysis of the Impact of Nitrogen and Carbon Sources on the Biosynthesis of Macrocyclic Trichothecenes and Stachybotrylactam,” Applied and Environmental Microbiology, vol. 89, no. 7, 2023, doi: 10.1128/aem.00163-23.","van":"Tribelhorn K, Twarużek M, Kosicki R, Straubinger RK, Ebel F, Ulrich S. A Chemically Defined Medium That Supports Mycotoxin Production by Stachybotrys chartarum Enabled Analysis of the Impact of Nitrogen and Carbon Sources on the Biosynthesis of Macrocyclic Trichothecenes and Stachybotrylactam. Applied and Environmental Microbiology. 2023;89(7).","apa":"Tribelhorn, K., Twarużek, M., Kosicki, R., Straubinger, R. K., Ebel, F., & Ulrich, S. (2023). A Chemically Defined Medium That Supports Mycotoxin Production by Stachybotrys chartarum Enabled Analysis of the Impact of Nitrogen and Carbon Sources on the Biosynthesis of Macrocyclic Trichothecenes and Stachybotrylactam. Applied and Environmental Microbiology, 89(7). https://doi.org/10.1128/aem.00163-23","ama":"Tribelhorn K, Twarużek M, Kosicki R, Straubinger RK, Ebel F, Ulrich S. A Chemically Defined Medium That Supports Mycotoxin Production by Stachybotrys chartarum Enabled Analysis of the Impact of Nitrogen and Carbon Sources on the Biosynthesis of Macrocyclic Trichothecenes and Stachybotrylactam. Applied and Environmental Microbiology. 2023;89(7). doi:10.1128/aem.00163-23","ufg":"Tribelhorn, Katharina u. a.: A Chemically Defined Medium That Supports Mycotoxin Production by Stachybotrys chartarum Enabled Analysis of the Impact of Nitrogen and Carbon Sources on the Biosynthesis of Macrocyclic Trichothecenes and Stachybotrylactam, in: Applied and Environmental Microbiology 89 (2023), H. 7.","havard":"K. Tribelhorn, M. Twarużek, R. Kosicki, R.K. Straubinger, F. Ebel, S. Ulrich, A Chemically Defined Medium That Supports Mycotoxin Production by Stachybotrys chartarum Enabled Analysis of the Impact of Nitrogen and Carbon Sources on the Biosynthesis of Macrocyclic Trichothecenes and Stachybotrylactam, Applied and Environmental Microbiology. 89 (2023)."}},{"publication":"International Journal of Molecular Sciences","publication_status":"published","publication_identifier":{"eissn":["1422-0067"],"issn":["1661-6596"]},"title":"Revealing the Tick Microbiome: Insights into Midgut and Salivary Gland Microbiota of Female Ixodes ricinus Ticks","department":[{"_id":"DEP4010"}],"doi":"10.3390/ijms24021100","issue":"2","keyword":["Ixodes ricinus","microbiome","tick-borne disease","salivary glands","midgut","endosymbiont","Candidatus Midichloria mitochondrii"],"citation":{"ufg":"Wiesinger, Anna u. a.: Revealing the Tick Microbiome: Insights into Midgut and Salivary Gland Microbiota of Female Ixodes ricinus Ticks, in: International Journal of Molecular Sciences 24 (2023), H. 2.","havard":"A. Wiesinger, J. Wenderlein, S. Ulrich, S. Hiereth, L. Chitimia-Dobler, R.K. Straubinger, Revealing the Tick Microbiome: Insights into Midgut and Salivary Gland Microbiota of Female Ixodes ricinus Ticks, International Journal of Molecular Sciences. 24 (2023).","apa":"Wiesinger, A., Wenderlein, J., Ulrich, S., Hiereth, S., Chitimia-Dobler, L., & Straubinger, R. K. (2023). Revealing the Tick Microbiome: Insights into Midgut and Salivary Gland Microbiota of Female Ixodes ricinus Ticks. International Journal of Molecular Sciences, 24(2), Article 1100. https://doi.org/10.3390/ijms24021100","din1505-2-1":"Wiesinger, Anna ; Wenderlein, Jasmin ; Ulrich, Sebastian ; Hiereth, Stephanie ; Chitimia-Dobler, Lidia ; Straubinger, Reinhard K.: Revealing the Tick Microbiome: Insights into Midgut and Salivary Gland Microbiota of Female Ixodes ricinus Ticks. In: International Journal of Molecular Sciences Bd. 24. Basel, MDPI AG (2023), Nr. 2","ama":"Wiesinger A, Wenderlein J, Ulrich S, Hiereth S, Chitimia-Dobler L, Straubinger RK. Revealing the Tick Microbiome: Insights into Midgut and Salivary Gland Microbiota of Female Ixodes ricinus Ticks. International Journal of Molecular Sciences. 2023;24(2). doi:10.3390/ijms24021100","chicago":"Wiesinger, Anna, Jasmin Wenderlein, Sebastian Ulrich, Stephanie Hiereth, Lidia Chitimia-Dobler, and Reinhard K. Straubinger. “Revealing the Tick Microbiome: Insights into Midgut and Salivary Gland Microbiota of Female Ixodes Ricinus Ticks.” International Journal of Molecular Sciences 24, no. 2 (2023). https://doi.org/10.3390/ijms24021100.","short":"A. Wiesinger, J. Wenderlein, S. Ulrich, S. Hiereth, L. Chitimia-Dobler, R.K. Straubinger, International Journal of Molecular Sciences 24 (2023).","mla":"Wiesinger, Anna, et al. “Revealing the Tick Microbiome: Insights into Midgut and Salivary Gland Microbiota of Female Ixodes Ricinus Ticks.” International Journal of Molecular Sciences, vol. 24, no. 2, 1100, 2023, https://doi.org/10.3390/ijms24021100.","van":"Wiesinger A, Wenderlein J, Ulrich S, Hiereth S, Chitimia-Dobler L, Straubinger RK. Revealing the Tick Microbiome: Insights into Midgut and Salivary Gland Microbiota of Female Ixodes ricinus Ticks. International Journal of Molecular Sciences. 2023;24(2).","ieee":"A. Wiesinger, J. Wenderlein, S. Ulrich, S. Hiereth, L. Chitimia-Dobler, and R. K. Straubinger, “Revealing the Tick Microbiome: Insights into Midgut and Salivary Gland Microbiota of Female Ixodes ricinus Ticks,” International Journal of Molecular Sciences, vol. 24, no. 2, Art. no. 1100, 2023, doi: 10.3390/ijms24021100.","chicago-de":"Wiesinger, Anna, Jasmin Wenderlein, Sebastian Ulrich, Stephanie Hiereth, Lidia Chitimia-Dobler und Reinhard K. Straubinger. 2023. Revealing the Tick Microbiome: Insights into Midgut and Salivary Gland Microbiota of Female Ixodes ricinus Ticks. International Journal of Molecular Sciences 24, Nr. 2. doi:10.3390/ijms24021100, .","bjps":"Wiesinger A et al. (2023) Revealing the Tick Microbiome: Insights into Midgut and Salivary Gland Microbiota of Female Ixodes Ricinus Ticks. International Journal of Molecular Sciences 24."},"quality_controlled":"1","publisher":"MDPI AG","intvolume":" 24","date_created":"2025-06-15T09:53:01Z","language":[{"iso":"eng"}],"date_updated":"2025-06-16T09:25:29Z","year":"2023","user_id":"83781","article_number":"1100","type":"scientific_journal_article","_id":"12942","volume":24,"abstract":[{"text":"The ectoparasite Ixodes ricinus is an important vector for many tick-borne diseases (TBD) in the northern hemisphere, such as Lyme borreliosis, rickettsiosis, human granulocytic anaplasmosis, or tick-borne encephalitis virus. As climate change will lead to rising temperatures in the next years, we expect an increase in tick activity, tick population, and thus in the spread of TBD. Consequently, it has never been more critical to understand relationships within the microbial communities in ticks that might contribute to the tick’s fitness and the occurrence of TBD. Therefore, we analyzed the microbiota in different tick tissues such as midgut, salivary glands, and residual tick material, as well as the microbiota in complete Ixodes ricinus ticks using 16S rRNA gene amplicon sequencing. By using a newly developed DNA extraction protocol for tick tissue samples and a self-designed mock community, we were able to detect endosymbionts and pathogens that have been described in the literature previously. Further, this study displayed the usefulness of including a mock community during bioinformatic analysis to identify essential bacteria within the tick.","lang":"eng"}],"place":"Basel","extern":"1","author":[{"last_name":"Wiesinger","full_name":"Wiesinger, Anna","first_name":"Anna"},{"full_name":"Wenderlein, Jasmin","last_name":"Wenderlein","first_name":"Jasmin"},{"first_name":"Sebastian","orcid":"0000-0002-4511-9537","id":"85847","full_name":"Ulrich, Sebastian","last_name":"Ulrich"},{"first_name":"Stephanie","last_name":"Hiereth","full_name":"Hiereth, Stephanie"},{"last_name":"Chitimia-Dobler","full_name":"Chitimia-Dobler, Lidia","first_name":"Lidia"},{"full_name":"Straubinger, Reinhard K.","last_name":"Straubinger","first_name":"Reinhard K."}],"status":"public"},{"abstract":[{"text":"Brown trout (Salmo trutta) is an important aquaculture species in Germany, but its production faces challenges due to global warming and a high embryo mortality. Climate factors might influence the fish’s bacterial community (BC) and thus increase embryo mortality. Yet, knowledge of the physiological BC during ontogeny in general is scarce. In this project, the BC of brown trout has been investigated in a period from unfertilized egg to 95 days post fertilization (dpf) using 16S rRNA gene amplicon sequencing. Developmental changes differed between early and late ontogeny and major differences in BC occurred especially during early developmental stages. Thus, analysis was conducted separately for 0 to 67 dpf and from 67 to 95 dpf. All analyzed stages were sampled in toto to avoid bias due to different sampling methods in different developmental stages. The most abundant phylum in the BC of all developmental stages was Pseudomonadota, while only two families (Comamonadaceae and Moraxellaceae) occurred in all developmental stages. The early developmental stages until 67 dpf displayed greater shifts in their BC regarding bacterial richness, microbial diversity, and taxonomic composition. Thereafter, in the fry stages, the BC seemed to stabilize and changes were moderate. In future studies, a reduction in the sampling time frames during early development, an increase in sampling numbers, and an attempt for biological reproduction in order to characterize the causes of these variations is recommended.","lang":"eng"}],"type":"scientific_journal_article","_id":"12943","volume":11,"author":[{"last_name":"Keiz","full_name":"Keiz, Katharina","first_name":"Katharina"},{"first_name":"Sebastian","orcid":"0000-0002-4511-9537","full_name":"Ulrich, Sebastian","id":"85847","last_name":"Ulrich"},{"last_name":"Wenderlein","full_name":"Wenderlein, Jasmin","first_name":"Jasmin"},{"full_name":"Keferloher, Patrick","last_name":"Keferloher","first_name":"Patrick"},{"full_name":"Wiesinger, Anna","last_name":"Wiesinger","first_name":"Anna"},{"full_name":"Neuhaus, Klaus","last_name":"Neuhaus","first_name":"Klaus"},{"last_name":"Lagkouvardos","full_name":"Lagkouvardos, Ilias","first_name":"Ilias"},{"first_name":"Helmut","last_name":"Wedekind","full_name":"Wedekind, Helmut"},{"full_name":"Straubinger, Reinhard K.","last_name":"Straubinger","first_name":"Reinhard K."}],"extern":"1","status":"public","place":"Basel","language":[{"iso":"eng"}],"date_created":"2025-06-15T09:53:31Z","article_number":"211","user_id":"83781","date_updated":"2025-06-16T11:09:43Z","year":"2023","quality_controlled":"1","publisher":"MDPI AG","citation":{"van":"Keiz K, Ulrich S, Wenderlein J, Keferloher P, Wiesinger A, Neuhaus K, et al. The Development of the Bacterial Community of Brown Trout (Salmo trutta) during Ontogeny. Microorganisms : open access journal . 2023;11(1).","ieee":"K. Keiz et al., “The Development of the Bacterial Community of Brown Trout (Salmo trutta) during Ontogeny,” Microorganisms : open access journal , vol. 11, no. 1, Art. no. 211, 2023, doi: 10.3390/microorganisms11010211.","ama":"Keiz K, Ulrich S, Wenderlein J, et al. The Development of the Bacterial Community of Brown Trout (Salmo trutta) during Ontogeny. Microorganisms : open access journal . 2023;11(1). doi:10.3390/microorganisms11010211","apa":"Keiz, K., Ulrich, S., Wenderlein, J., Keferloher, P., Wiesinger, A., Neuhaus, K., Lagkouvardos, I., Wedekind, H., & Straubinger, R. K. (2023). The Development of the Bacterial Community of Brown Trout (Salmo trutta) during Ontogeny. Microorganisms : Open Access Journal , 11(1), Article 211. https://doi.org/10.3390/microorganisms11010211","havard":"K. Keiz, S. Ulrich, J. Wenderlein, P. Keferloher, A. Wiesinger, K. Neuhaus, I. Lagkouvardos, H. Wedekind, R.K. Straubinger, The Development of the Bacterial Community of Brown Trout (Salmo trutta) during Ontogeny, Microorganisms : Open Access Journal . 11 (2023).","ufg":"Keiz, Katharina u. a.: The Development of the Bacterial Community of Brown Trout (Salmo trutta) during Ontogeny, in: Microorganisms : open access journal 11 (2023), H. 1.","chicago-de":"Keiz, Katharina, Sebastian Ulrich, Jasmin Wenderlein, Patrick Keferloher, Anna Wiesinger, Klaus Neuhaus, Ilias Lagkouvardos, Helmut Wedekind und Reinhard K. Straubinger. 2023. The Development of the Bacterial Community of Brown Trout (Salmo trutta) during Ontogeny. Microorganisms : open access journal 11, Nr. 1. doi:10.3390/microorganisms11010211, .","bjps":"Keiz K et al. (2023) The Development of the Bacterial Community of Brown Trout (Salmo Trutta) during Ontogeny. Microorganisms : open access journal 11.","short":"K. Keiz, S. Ulrich, J. Wenderlein, P. Keferloher, A. Wiesinger, K. Neuhaus, I. Lagkouvardos, H. Wedekind, R.K. Straubinger, Microorganisms : Open Access Journal 11 (2023).","chicago":"Keiz, Katharina, Sebastian Ulrich, Jasmin Wenderlein, Patrick Keferloher, Anna Wiesinger, Klaus Neuhaus, Ilias Lagkouvardos, Helmut Wedekind, and Reinhard K. Straubinger. “The Development of the Bacterial Community of Brown Trout (Salmo Trutta) during Ontogeny.” Microorganisms : Open Access Journal 11, no. 1 (2023). https://doi.org/10.3390/microorganisms11010211.","mla":"Keiz, Katharina, et al. “The Development of the Bacterial Community of Brown Trout (Salmo Trutta) during Ontogeny.” Microorganisms : Open Access Journal , vol. 11, no. 1, 211, 2023, https://doi.org/10.3390/microorganisms11010211.","din1505-2-1":"Keiz, Katharina ; Ulrich, Sebastian ; Wenderlein, Jasmin ; Keferloher, Patrick ; Wiesinger, Anna ; Neuhaus, Klaus ; Lagkouvardos, Ilias ; Wedekind, Helmut ; u. a.: The Development of the Bacterial Community of Brown Trout (Salmo trutta) during Ontogeny. In: Microorganisms : open access journal Bd. 11. Basel, MDPI AG (2023), Nr. 1"},"intvolume":" 11","doi":"10.3390/microorganisms11010211","issue":"1","publication_status":"published","publication_identifier":{"eissn":["2076-2607"]},"title":"The Development of the Bacterial Community of Brown Trout (Salmo trutta) during Ontogeny","department":[{"_id":"DEP4010"}],"publication":"Microorganisms : open access journal ","keyword":["fish","brown trout","Salmo trutta","development","ontogeny","microbiome","bacterial community"]},{"external_id":{"isi":["001111539700001"],"pmid":["37939509"]},"date_created":"2025-06-24T12:08:29Z","language":[{"iso":"eng"}],"date_updated":"2025-06-25T12:40:42Z","year":"2023","user_id":"83781","article_number":"109365","volume":208,"_id":"13012","type":"scientific_journal_article","abstract":[{"lang":"eng","text":"The aim of the study is to provide an up-to date overall evaluation of visual contamination occurring on the slaughter line in order to provide a basis for implementing contamination control measures and to the hygienic quality of the processes. For this purpose, 627 contaminated pig carcasses in an industrial slaughterhouse in north western Germany were examined in 2021 for its distribution of type, areal extent and localization of slaughter contamination. Prior to official meat inspection, two persons visually scanned dorsal and ventral surfaces of the eviscerated but not yet split pig carcasses from cranial to caudal and recorded types, areal extent and localization of the contamination. The main contamination type were intestinal contents, bile, stomach contents, tubular rail fat and “others”, which mostly consisted of a reddish foam from the respiratory tract. 103 out of 627 contaminated animals showed more than one contamination, which leads to a total number of 754 contaminations detected. Intestinal contents accounted for almost half of all contaminations and “others” for 30%. Forelimb, back and ham together counted for 70% of the contaminated regions. The affected area was smaller than that of a one euro coin (diameter about 23 mm) in 86% of the cases."}],"pmid":"1","place":"London [u.a.]","status":"public","author":[{"last_name":"Tholen","id":"80924","full_name":"Tholen, Janna","first_name":"Janna"},{"last_name":"Grosse-Kleimann","full_name":"Grosse-Kleimann, J.","first_name":"J."},{"first_name":"G.","last_name":"Schulze Althoff","full_name":"Schulze Althoff, G."},{"last_name":"Kreienbrock","full_name":"Kreienbrock, L.","first_name":"L."},{"id":"12666","full_name":"Upmann, Matthias","last_name":"Upmann","first_name":"Matthias"}],"publication":"Meat Science","isi":"1","department":[{"_id":"DEP4029"}],"title":"Type, areal extent and localization of carcass contaminations during industrial pig slaughter","publication_status":"published","publication_identifier":{"eissn":["1873-4138"],"issn":["0309-1740"]},"issue":"2","doi":"10.1016/j.meatsci.2023.109365","keyword":["Abattoir","Slaughter hygiene","Evisceration","Pork production","Pig carcass contamination","Fecal contamination","Bile contamination","Meat inspection"],"citation":{"havard":"J. Tholen, J. Grosse-Kleimann, G. Schulze Althoff, L. Kreienbrock, M. Upmann, Type, areal extent and localization of carcass contaminations during industrial pig slaughter, Meat Science. 208 (2023).","ufg":"Tholen, Janna u. a.: Type, areal extent and localization of carcass contaminations during industrial pig slaughter, in: Meat Science 208 (2023), H. 2.","ama":"Tholen J, Grosse-Kleimann J, Schulze Althoff G, Kreienbrock L, Upmann M. Type, areal extent and localization of carcass contaminations during industrial pig slaughter. Meat Science. 2023;208(2). doi:10.1016/j.meatsci.2023.109365","short":"J. Tholen, J. Grosse-Kleimann, G. Schulze Althoff, L. Kreienbrock, M. Upmann, Meat Science 208 (2023).","chicago":"Tholen, Janna, J. Grosse-Kleimann, G. Schulze Althoff, L. Kreienbrock, and Matthias Upmann. “Type, Areal Extent and Localization of Carcass Contaminations during Industrial Pig Slaughter.” Meat Science 208, no. 2 (2023). https://doi.org/10.1016/j.meatsci.2023.109365.","mla":"Tholen, Janna, et al. “Type, Areal Extent and Localization of Carcass Contaminations during Industrial Pig Slaughter.” Meat Science, vol. 208, no. 2, 109365, 2023, https://doi.org/10.1016/j.meatsci.2023.109365.","apa":"Tholen, J., Grosse-Kleimann, J., Schulze Althoff, G., Kreienbrock, L., & Upmann, M. (2023). Type, areal extent and localization of carcass contaminations during industrial pig slaughter. Meat Science, 208(2), Article 109365. https://doi.org/10.1016/j.meatsci.2023.109365","din1505-2-1":"Tholen, Janna ; Grosse-Kleimann, J. ; Schulze Althoff, G. ; Kreienbrock, L. ; Upmann, Matthias: Type, areal extent and localization of carcass contaminations during industrial pig slaughter. In: Meat Science Bd. 208. London [u.a.], Elsevier BV (2023), Nr. 2","van":"Tholen J, Grosse-Kleimann J, Schulze Althoff G, Kreienbrock L, Upmann M. Type, areal extent and localization of carcass contaminations during industrial pig slaughter. Meat Science. 2023;208(2).","ieee":"J. Tholen, J. Grosse-Kleimann, G. Schulze Althoff, L. Kreienbrock, and M. Upmann, “Type, areal extent and localization of carcass contaminations during industrial pig slaughter,” Meat Science, vol. 208, no. 2, Art. no. 109365, 2023, doi: 10.1016/j.meatsci.2023.109365.","bjps":"Tholen J et al. (2023) Type, Areal Extent and Localization of Carcass Contaminations during Industrial Pig Slaughter. Meat Science 208.","chicago-de":"Tholen, Janna, J. Grosse-Kleimann, G. Schulze Althoff, L. Kreienbrock und Matthias Upmann. 2023. Type, areal extent and localization of carcass contaminations during industrial pig slaughter. Meat Science 208, Nr. 2. doi:10.1016/j.meatsci.2023.109365, ."},"publisher":"Elsevier BV","quality_controlled":"1","intvolume":" 208"},{"type":"conference_speech","_id":"9627","citation":{"chicago-de":"Ramm, Selina, Ruwen Fulek, Veronika Anna Eberle, Christian Kiera, Ulrich Odefey und Miriam Pein-Hackelbusch. 2023. Compression Density as an Alternative to Identify an Optimal Moisture Content for High Shear Wet Granulation as an Initial Step for Spheronisation.","bjps":"Ramm S et al. (2023) Compression Density as an Alternative to Identify an Optimal Moisture Content for High Shear Wet Granulation as an Initial Step for Spheronisation. .","ieee":"S. Ramm, R. Fulek, V. A. Eberle, C. Kiera, U. Odefey, and M. Pein-Hackelbusch, Compression Density as an Alternative to Identify an Optimal Moisture Content for High Shear Wet Granulation as an Initial Step for Spheronisation. 2023.","van":"Ramm S, Fulek R, Eberle VA, Kiera C, Odefey U, Pein-Hackelbusch M. Compression Density as an Alternative to Identify an Optimal Moisture Content for High Shear Wet Granulation as an Initial Step for Spheronisation. 2023.","mla":"Ramm, Selina, et al. Compression Density as an Alternative to Identify an Optimal Moisture Content for High Shear Wet Granulation as an Initial Step for Spheronisation. 2023.","ama":"Ramm S, Fulek R, Eberle VA, Kiera C, Odefey U, Pein-Hackelbusch M. Compression Density as an Alternative to Identify an Optimal Moisture Content for High Shear Wet Granulation as an Initial Step for Spheronisation.; 2023.","short":"S. Ramm, R. Fulek, V.A. Eberle, C. Kiera, U. Odefey, M. Pein-Hackelbusch, Compression Density as an Alternative to Identify an Optimal Moisture Content for High Shear Wet Granulation as an Initial Step for Spheronisation, 2023.","chicago":"Ramm, Selina, Ruwen Fulek, Veronika Anna Eberle, Christian Kiera, Ulrich Odefey, and Miriam Pein-Hackelbusch. Compression Density as an Alternative to Identify an Optimal Moisture Content for High Shear Wet Granulation as an Initial Step for Spheronisation, 2023.","din1505-2-1":"Ramm, Selina ; Fulek, Ruwen ; Eberle, Veronika Anna ; Kiera, Christian ; Odefey, Ulrich ; Pein-Hackelbusch, Miriam: Compression Density as an Alternative to Identify an Optimal Moisture Content for High Shear Wet Granulation as an Initial Step for Spheronisation, 2023","apa":"Ramm, S., Fulek, R., Eberle, V. A., Kiera, C., Odefey, U., & Pein-Hackelbusch, M. (2023). Compression Density as an Alternative to Identify an Optimal Moisture Content for High Shear Wet Granulation as an Initial Step for Spheronisation. Ph.D. Student’s Symposium on Tabletting Technology 2023, Rosenberg.","havard":"S. Ramm, R. Fulek, V.A. Eberle, C. Kiera, U. Odefey, M. Pein-Hackelbusch, Compression Density as an Alternative to Identify an Optimal Moisture Content for High Shear Wet Granulation as an Initial Step for Spheronisation, 2023.","ufg":"Ramm, Selina u. a.: Compression Density as an Alternative to Identify an Optimal Moisture Content for High Shear Wet Granulation as an Initial Step for Spheronisation, o. O. 2023."},"author":[{"first_name":"Selina","orcid":"https://orcid.org/0000-0002-0502-8032","full_name":"Ramm, Selina","id":"68713","last_name":"Ramm"},{"id":"79527","full_name":"Fulek, Ruwen","last_name":"Fulek","first_name":"Ruwen"},{"last_name":"Eberle","full_name":"Eberle, Veronika Anna","first_name":"Veronika Anna"},{"full_name":"Kiera, Christian","last_name":"Kiera","first_name":"Christian"},{"id":"74218","full_name":"Odefey, Ulrich","last_name":"Odefey","first_name":"Ulrich"},{"last_name":"Pein-Hackelbusch","full_name":"Pein-Hackelbusch, Miriam","id":"64952","orcid":"0000-0002-7920-0595","first_name":"Miriam"}],"status":"public","date_created":"2023-03-16T09:46:10Z","conference":{"name":"Ph.D. Student's Symposium on Tabletting Technology 2023","start_date":"2023-03-13","location":"Rosenberg","end_date":"2023-03-15"},"publication_status":"published","title":"Compression Density as an Alternative to Identify an Optimal Moisture Content for High Shear Wet Granulation as an Initial Step for Spheronisation","department":[{"_id":"DEP4022"},{"_id":"DEP4028"},{"_id":"DEP4014"}],"language":[{"iso":"eng"}],"year":"2023","date_updated":"2025-07-29T13:23:12Z","user_id":"83781"},{"intvolume":" 129","oa":"1","citation":{"chicago-de":"Wefing, Patrick, Marc Trilling, Arthur Gossen, Peter Neubauer und Jan Schneider. 2023. A continuous mashing plant controlled by mean residence time. Journal of The Institute of Brewing 129, Nr. 1: 1–23. doi:10.58430/jib.v129i1.7, .","bjps":"Wefing P et al. (2023) A Continuous Mashing Plant Controlled by Mean Residence Time. Journal of The Institute of Brewing 129, 1–23.","van":"Wefing P, Trilling M, Gossen A, Neubauer P, Schneider J. A continuous mashing plant controlled by mean residence time. Journal of The Institute of Brewing. 2023;129(1):1–23.","ieee":"P. Wefing, M. Trilling, A. Gossen, P. Neubauer, and J. Schneider, “A continuous mashing plant controlled by mean residence time,” Journal of The Institute of Brewing, vol. 129, no. 1, pp. 1–23, 2023, doi: 10.58430/jib.v129i1.7.","ama":"Wefing P, Trilling M, Gossen A, Neubauer P, Schneider J. A continuous mashing plant controlled by mean residence time. Journal of The Institute of Brewing. 2023;129(1):1-23. doi:10.58430/jib.v129i1.7","short":"P. Wefing, M. Trilling, A. Gossen, P. Neubauer, J. Schneider, Journal of The Institute of Brewing 129 (2023) 1–23.","chicago":"Wefing, Patrick, Marc Trilling, Arthur Gossen, Peter Neubauer, and Jan Schneider. “A Continuous Mashing Plant Controlled by Mean Residence Time.” Journal of The Institute of Brewing 129, no. 1 (2023): 1–23. https://doi.org/10.58430/jib.v129i1.7.","mla":"Wefing, Patrick, et al. “A Continuous Mashing Plant Controlled by Mean Residence Time.” Journal of The Institute of Brewing, vol. 129, no. 1, 2023, pp. 1–23, https://doi.org/10.58430/jib.v129i1.7.","apa":"Wefing, P., Trilling, M., Gossen, A., Neubauer, P., & Schneider, J. (2023). A continuous mashing plant controlled by mean residence time. Journal of The Institute of Brewing, 129(1), 1–23. https://doi.org/10.58430/jib.v129i1.7","din1505-2-1":"Wefing, Patrick ; Trilling, Marc ; Gossen, Arthur ; Neubauer, Peter ; Schneider, Jan: A continuous mashing plant controlled by mean residence time. In: Journal of The Institute of Brewing Bd. 129, Wiley (2023), Nr. 1, S. 1–23","havard":"P. Wefing, M. Trilling, A. Gossen, P. Neubauer, J. Schneider, A continuous mashing plant controlled by mean residence time, Journal of The Institute of Brewing. 129 (2023) 1–23.","ufg":"Wefing, Patrick u. a.: A continuous mashing plant controlled by mean residence time, in: Journal of The Institute of Brewing 129 (2023), H. 1, S. 1–23."},"quality_controlled":"1","publisher":"Wiley","ddc":["600"],"keyword":["ontinuous mashing","continuous stirred tank reactor","mean residence time","fermentable sugar"],"publication_status":"published","department":[{"_id":"DEP4018"},{"_id":"DEP1308"},{"_id":"DEP4028"}],"title":"A continuous mashing plant controlled by mean residence time","doi":"10.58430/jib.v129i1.7","has_accepted_license":"1","issue":"1","publication":"Journal of The Institute of Brewing","author":[{"first_name":"Patrick","last_name":"Wefing","full_name":"Wefing, Patrick","id":"68976"},{"orcid":"0000-0002-3685-6383","first_name":"Marc","last_name":"Trilling","id":"81622","full_name":"Trilling, Marc"},{"full_name":"Gossen, Arthur","id":"76446","last_name":"Gossen","first_name":"Arthur"},{"last_name":"Neubauer","full_name":"Neubauer, Peter","first_name":"Peter"},{"orcid":"0000-0001-6401-8873","first_name":"Jan","last_name":"Schneider","id":"13209","full_name":"Schneider, Jan"}],"status":"public","abstract":[{"lang":"eng","text":"Continuous processes offer more environmentally friendlier beer production compared to the batch production. However, the continuous production of mashing has not become state-of-the-art in the brewing industry. The controllability and flexibility of this process still has hurdles for practical implementation, but which are necessary to react to changing raw materials. Once overcome, a continuous mashing can be efficiently adapted to the raw materials. Both mean residence time and temperature were investigated as key parameters to influence the extract and fermentable sugar content of the wort. The continuous mashing process was implemented as continuous stirred tank reactor (CSTR) cascade consisting of mashing in (20°C), protein rest (50°C), β-amylase rest (62-64°C), saccharification rest (72°C) and mashing out (78°C). Two different temperature settings for the β-amylase rest were investigated with particular emphasis on fermentable sugars. Analysis of Variance (ANOVA) and a post-hoc analysis showed that the mean residence time and temperature settings were suitable control parameters for the fermentable sugars. In the experimental conditions, the most pronounced effect was with the β-amylase rest. These results broaden the understanding of heterogenous CSTR mashing systems about assembly and selection of process parameters"}],"type":"scientific_journal_article","_id":"9697","page":"1-23","volume":129,"user_id":"83781","date_updated":"2025-01-30T15:33:02Z","year":"2023","language":[{"iso":"eng"}],"main_file_link":[{"open_access":"1"}],"date_created":"2023-04-12T07:26:12Z"},{"citation":{"havard":"T. Hernández Rodriguez, A. Sekulic, M. Lange-Hegermann, B. Frahm, Designing Robust Biotechnological Processes Regarding Variabilities Using Multi-Objective Optimization Applied to a Biopharmaceutical Seed Train Design, Processes. 10 (2022).","ufg":"Hernández Rodriguez, Tanja u. a.: Designing Robust Biotechnological Processes Regarding Variabilities Using Multi-Objective Optimization Applied to a Biopharmaceutical Seed Train Design, in: Processes 10 (2022), H. 5.","mla":"Hernández Rodriguez, Tanja, et al. “Designing Robust Biotechnological Processes Regarding Variabilities Using Multi-Objective Optimization Applied to a Biopharmaceutical Seed Train Design.” Processes, vol. 10, no. 5, 883, 2022, https://doi.org/10.3390/pr10050883.","ama":"Hernández Rodriguez T, Sekulic A, Lange-Hegermann M, Frahm B. Designing Robust Biotechnological Processes Regarding Variabilities Using Multi-Objective Optimization Applied to a Biopharmaceutical Seed Train Design. Processes. 2022;10(5). doi:10.3390/pr10050883","short":"T. Hernández Rodriguez, A. Sekulic, M. Lange-Hegermann, B. Frahm, Processes 10 (2022).","chicago":"Hernández Rodriguez, Tanja, Anton Sekulic, Markus Lange-Hegermann, and Björn Frahm. “Designing Robust Biotechnological Processes Regarding Variabilities Using Multi-Objective Optimization Applied to a Biopharmaceutical Seed Train Design.” Processes 10, no. 5 (2022). https://doi.org/10.3390/pr10050883.","din1505-2-1":"Hernández Rodriguez, Tanja ; Sekulic, Anton ; Lange-Hegermann, Markus ; Frahm, Björn: Designing Robust Biotechnological Processes Regarding Variabilities Using Multi-Objective Optimization Applied to a Biopharmaceutical Seed Train Design. In: Processes Bd. 10. Basel, MDPI AG (2022), Nr. 5","apa":"Hernández Rodriguez, T., Sekulic, A., Lange-Hegermann, M., & Frahm, B. (2022). Designing Robust Biotechnological Processes Regarding Variabilities Using Multi-Objective Optimization Applied to a Biopharmaceutical Seed Train Design. Processes, 10(5), Article 883. https://doi.org/10.3390/pr10050883","ieee":"T. Hernández Rodriguez, A. Sekulic, M. Lange-Hegermann, and B. Frahm, “Designing Robust Biotechnological Processes Regarding Variabilities Using Multi-Objective Optimization Applied to a Biopharmaceutical Seed Train Design,” Processes, vol. 10, no. 5, Art. no. 883, 2022, doi: 10.3390/pr10050883.","van":"Hernández Rodriguez T, Sekulic A, Lange-Hegermann M, Frahm B. Designing Robust Biotechnological Processes Regarding Variabilities Using Multi-Objective Optimization Applied to a Biopharmaceutical Seed Train Design. Processes. 2022;10(5).","chicago-de":"Hernández Rodriguez, Tanja, Anton Sekulic, Markus Lange-Hegermann und Björn Frahm. 2022. Designing Robust Biotechnological Processes Regarding Variabilities Using Multi-Objective Optimization Applied to a Biopharmaceutical Seed Train Design. Processes 10, Nr. 5. doi:10.3390/pr10050883, .","bjps":"Hernández Rodriguez T et al. (2022) Designing Robust Biotechnological Processes Regarding Variabilities Using Multi-Objective Optimization Applied to a Biopharmaceutical Seed Train Design. Processes 10."},"publisher":"MDPI AG","intvolume":" 10","publication_status":"published","publication_identifier":{"eissn":["2227-9717"]},"department":[{"_id":"DEP4000"}],"title":"Designing Robust Biotechnological Processes Regarding Variabilities Using Multi-Objective Optimization Applied to a Biopharmaceutical Seed Train Design","doi":"10.3390/pr10050883","issue":"5","publication":"Processes","keyword":["Gaussian processes","Bayes optimization","Pareto optimization","multi-objective","cell culture","seed train"],"abstract":[{"lang":"eng","text":"consuming and often performed rather empirically. Efficient optimization of multiple objectives such as process time, viable cell density, number of operating steps & cultivation scales, required medium, amount of product as well as product quality depicts a promising approach. This contribution presents a workflow which couples uncertainty-based upstream simulation and Bayes optimization using Gaussian processes. Its application is demonstrated in a simulation case study for a relevant industrial task in process development, the design of a robust cell culture expansion process (seed train), meaning that despite uncertainties and variabilities concerning cell growth, low variations of viable cell density during the seed train are obtained. Compared to a non-optimized reference seed train, the optimized process showed much lower deviation rates regarding viable cell densities (<10% instead of 41.7%) using five or four shake flask scales and seed train duration could be reduced by 56 h from 576 h to 520 h. Overall, it is shown that applying Bayes optimization allows for optimization of a multi-objective optimization function with several optimizable input variables and under a considerable amount of constraints with a low computational effort. This approach provides the potential to be used in the form of a decision tool, e.g., for the choice of an optimal and robust seed train design or for further optimization tasks within process development."}],"_id":"11377","type":"scientific_journal_article","volume":10,"author":[{"full_name":"Hernández Rodriguez, Tanja","id":"52466","last_name":"Hernández Rodriguez","first_name":"Tanja"},{"full_name":"Sekulic, Anton","last_name":"Sekulic","first_name":"Anton"},{"first_name":"Markus","full_name":"Lange-Hegermann, Markus","id":"71761","last_name":"Lange-Hegermann"},{"id":"45666","full_name":"Frahm, Björn","last_name":"Frahm","first_name":"Björn"}],"status":"public","place":"Basel","language":[{"iso":"eng"}],"date_created":"2024-04-25T13:35:04Z","user_id":"83781","article_number":"883","date_updated":"2024-05-21T09:30:15Z","year":"2022"},{"citation":{"ieee":"L. Katsch, M. Trilling-Haasler, and J. Schneider, Recyclate Transparency. 2022.","van":"Katsch L, Trilling-Haasler M, Schneider J. Recyclate Transparency. 2022.","bjps":"Katsch L, Trilling-Haasler M and Schneider J (2022) Recyclate Transparency. .","chicago-de":"Katsch, Linda, Marc Trilling-Haasler und Jan Schneider. 2022. Recyclate Transparency.","havard":"L. Katsch, M. Trilling-Haasler, J. Schneider, Recyclate Transparency, 2022.","ufg":"Katsch, Linda/Trilling-Haasler, Marc/Schneider, Jan: Recyclate Transparency, o. O. 2022.","mla":"Katsch, Linda, et al. Recyclate Transparency. 2022.","chicago":"Katsch, Linda, Marc Trilling-Haasler, and Jan Schneider. Recyclate Transparency, 2022.","short":"L. Katsch, M. Trilling-Haasler, J. Schneider, Recyclate Transparency, 2022.","ama":"Katsch L, Trilling-Haasler M, Schneider J. Recyclate Transparency.; 2022.","din1505-2-1":"Katsch, Linda ; Trilling-Haasler, Marc ; Schneider, Jan: Recyclate Transparency, 2022","apa":"Katsch, L., Trilling-Haasler, M., & Schneider, J. (2022). Recyclate Transparency. AIMonday NRW KI und Kreislaufwirtschaft, Lemgo."},"type":"conference_speech","_id":"11545","status":"public","author":[{"last_name":"Katsch","full_name":"Katsch, Linda","id":"71614","orcid":"0000-0001-6628-3929 ","first_name":"Linda"},{"orcid":"0000-0002-3685-6383","first_name":"Marc","last_name":"Trilling-Haasler","full_name":"Trilling-Haasler, Marc","id":"81622"},{"last_name":"Schneider","full_name":"Schneider, Jan","id":"13209","orcid":"0000-0001-6401-8873","first_name":"Jan"}],"conference":{"end_date":"2022-09-19","start_date":"2022-09-19","location":"Lemgo","name":"AIMonday NRW KI und Kreislaufwirtschaft"},"date_created":"2024-06-20T14:28:24Z","language":[{"iso":"eng"}],"department":[{"_id":"DEP4018"},{"_id":"DEP4028"},{"_id":"DEP1308"}],"title":"Recyclate Transparency","publication_status":"published","date_updated":"2025-10-17T18:28:42Z","year":"2022","user_id":"81304"},{"status":"public","author":[{"last_name":"Jäger","full_name":"Jäger, Alina","first_name":"Alina"},{"first_name":"Patrick","last_name":"Wilhelm","full_name":"Wilhelm, Patrick","id":"12013"},{"id":"12119","full_name":"Müller, Ulrich","last_name":"Müller","first_name":"Ulrich"}],"citation":{"ufg":"Jäger, Alina/Wilhelm, Patrick/Müller, Ulrich: Vergleich der Behandlungen von trockenem und erntefrischem Oregano mittels Mechanischer Sattdampfentkeimung, o. O. 2022.","havard":"A. Jäger, P. Wilhelm, U. Müller, Vergleich der Behandlungen von trockenem und erntefrischem Oregano mittels Mechanischer Sattdampfentkeimung, 2022.","din1505-2-1":"Jäger, Alina ; Wilhelm, Patrick ; Müller, Ulrich: Vergleich der Behandlungen von trockenem und erntefrischem Oregano mittels Mechanischer Sattdampfentkeimung, 2022","apa":"Jäger, A., Wilhelm, P., & Müller, U. (2022). Vergleich der Behandlungen von trockenem und erntefrischem Oregano mittels Mechanischer Sattdampfentkeimung. Jahrestreffen der ProcessNet-Fachgruppe Lebensmittelverfahrenstechnik, Frankfurt am Main.","mla":"Jäger, Alina, et al. Vergleich der Behandlungen von trockenem und erntefrischem Oregano mittels Mechanischer Sattdampfentkeimung. 2022.","ama":"Jäger A, Wilhelm P, Müller U. Vergleich der Behandlungen von trockenem und erntefrischem Oregano mittels Mechanischer Sattdampfentkeimung.; 2022.","chicago":"Jäger, Alina, Patrick Wilhelm, and Ulrich Müller. Vergleich der Behandlungen von trockenem und erntefrischem Oregano mittels Mechanischer Sattdampfentkeimung, 2022.","short":"A. Jäger, P. Wilhelm, U. Müller, Vergleich der Behandlungen von trockenem und erntefrischem Oregano mittels Mechanischer Sattdampfentkeimung, 2022.","ieee":"A. Jäger, P. Wilhelm, and U. Müller, Vergleich der Behandlungen von trockenem und erntefrischem Oregano mittels Mechanischer Sattdampfentkeimung. 2022.","van":"Jäger A, Wilhelm P, Müller U. Vergleich der Behandlungen von trockenem und erntefrischem Oregano mittels Mechanischer Sattdampfentkeimung. 2022.","chicago-de":"Jäger, Alina, Patrick Wilhelm und Ulrich Müller. 2022. Vergleich der Behandlungen von trockenem und erntefrischem Oregano mittels Mechanischer Sattdampfentkeimung.","bjps":"Jäger A, Wilhelm P and Müller U (2022) Vergleich der Behandlungen von trockenem und erntefrischem Oregano mittels Mechanischer Sattdampfentkeimung. ."},"_id":"12006","type":"conference_poster","year":"2022","date_updated":"2024-10-30T07:52:06Z","user_id":"83781","conference":{"name":"Jahrestreffen der ProcessNet-Fachgruppe Lebensmittelverfahrenstechnik","location":"Frankfurt am Main","start_date":"2022-03-10","end_date":"2022-03-11"},"date_created":"2024-10-25T13:56:54Z","title":"Vergleich der Behandlungen von trockenem und erntefrischem Oregano mittels Mechanischer Sattdampfentkeimung","department":[{"_id":"DEP4009"},{"_id":"DEP4028"}],"publication_status":"published","language":[{"iso":"ger"}]},{"author":[{"first_name":"Imke","last_name":"Weishaupt","id":"58425","full_name":"Weishaupt, Imke"},{"first_name":"Peter","last_name":"Neubauer","full_name":"Neubauer, Peter"},{"orcid":"0000-0001-6401-8873","first_name":"Jan","last_name":"Schneider","id":"13209","full_name":"Schneider, Jan"}],"status":"public","_id":"7090","type":"journal_article","page":"1-8","volume":75,"abstract":[{"lang":"eng","text":"The conventional method for the determination of the lethal heat load during pasteurisation (expressed in so-called pasteurisation units (PU)) by measuring temperature and flow rate provides known inaccuracies and requires safety margins in terms of a planned over-pasteurisation to the detriment of the product quality. Based on the hypothesis that chemical conversions correlate with applied heat input, despite the differences in reaction kinetics between chemical conversion and microbiological inactivation, inline near infrared spectroscopy (NIRS) was investigated to identify and quantify applied PU. Acid hydrolytic sucrose degradation was confirmed a favourable marker reaction. In a first step by still using offline analytics (HPLC) and a calculation the feasibility and plausibility in principle could be proved. Compared with conventional PU deviation of only 0.3% were found when using the chemical marker reaction. However, the inline application using NIRS showed too high variations. The too low accuracy of the NIRS model for the sucrose measurement was identified of being the cause for failing the overall goal. Improvements in the inline determination seem to be promising."}],"year":"2022","date_updated":"2026-03-12T11:52:14Z","user_id":"83778","main_file_link":[{"url":"https://www.researchgate.net/publication/360806853_Approach_to_an_inline_monitoring_of_the_heat_impact_in_a_high_temperature_short_time_treatment_HTST_of_juice_with_the_help_of_a_chemical_marker","open_access":"1"}],"external_id":{"isi":["000858906600001"]},"date_created":"2022-02-28T10:50:48Z","language":[{"iso":"eng"}],"intvolume":" 75","citation":{"ama":"Weishaupt I, Neubauer P, Schneider J. Approach to an inline monitoring of the heat impact in a high temperature short time treatment (HTST) of juice with the help of a chemical marker. Brewing science. 2022;75(1/2):1-8. doi:10.23763/BrSc21-20weishaupt","short":"I. Weishaupt, P. Neubauer, J. Schneider, Brewing Science 75 (2022) 1–8.","chicago":"Weishaupt, Imke, Peter Neubauer, and Jan Schneider. “Approach to an Inline Monitoring of the Heat Impact in a High Temperature Short Time Treatment (HTST) of Juice with the Help of a Chemical Marker.” Brewing Science 75, no. 1/2 (2022): 1–8. https://doi.org/10.23763/BrSc21-20weishaupt.","mla":"Weishaupt, Imke, et al. “Approach to an Inline Monitoring of the Heat Impact in a High Temperature Short Time Treatment (HTST) of Juice with the Help of a Chemical Marker.” Brewing Science, vol. 75, no. 1/2, 2022, pp. 1–8, https://doi.org/10.23763/BrSc21-20weishaupt.","apa":"Weishaupt, I., Neubauer, P., & Schneider, J. (2022). Approach to an inline monitoring of the heat impact in a high temperature short time treatment (HTST) of juice with the help of a chemical marker. Brewing Science, 75(1/2), 1–8. https://doi.org/10.23763/BrSc21-20weishaupt","din1505-2-1":"Weishaupt, Imke ; Neubauer, Peter ; Schneider, Jan: Approach to an inline monitoring of the heat impact in a high temperature short time treatment (HTST) of juice with the help of a chemical marker. In: Brewing science Bd. 75, Carl (2022), Nr. 1/2, S. 1–8","havard":"I. Weishaupt, P. Neubauer, J. Schneider, Approach to an inline monitoring of the heat impact in a high temperature short time treatment (HTST) of juice with the help of a chemical marker, Brewing Science. 75 (2022) 1–8.","ufg":"Weishaupt, Imke/Neubauer, Peter/Schneider, Jan: Approach to an inline monitoring of the heat impact in a high temperature short time treatment (HTST) of juice with the help of a chemical marker, in: Brewing science 75 (2022), H. 1/2, S. 1–8.","chicago-de":"Weishaupt, Imke, Peter Neubauer und Jan Schneider. 2022. Approach to an inline monitoring of the heat impact in a high temperature short time treatment (HTST) of juice with the help of a chemical marker. Brewing science 75, Nr. 1/2: 1–8. doi:10.23763/BrSc21-20weishaupt, .","bjps":"Weishaupt I, Neubauer P and Schneider J (2022) Approach to an Inline Monitoring of the Heat Impact in a High Temperature Short Time Treatment (HTST) of Juice with the Help of a Chemical Marker. Brewing science 75, 1–8.","van":"Weishaupt I, Neubauer P, Schneider J. Approach to an inline monitoring of the heat impact in a high temperature short time treatment (HTST) of juice with the help of a chemical marker. Brewing science. 2022;75(1/2):1–8.","ieee":"I. Weishaupt, P. Neubauer, and J. Schneider, “Approach to an inline monitoring of the heat impact in a high temperature short time treatment (HTST) of juice with the help of a chemical marker,” Brewing science, vol. 75, no. 1/2, pp. 1–8, 2022, doi: 10.23763/BrSc21-20weishaupt."},"publisher":"Carl","oa":"1","keyword":["near infrared spectroscopy","apple juice","pasteurisation","acid hydrolytic sucrose degradation","inline measure-ment of heat input","pasteurisation units"],"publication":"Brewing science","isi":"1","publication_status":"published","publication_identifier":{"issn":["1866-5195 "],"eissn":["1613-2041"]},"title":"Approach to an inline monitoring of the heat impact in a high temperature short time treatment (HTST) of juice with the help of a chemical marker","department":[{"_id":"DEP4018"},{"_id":"DEP1308"},{"_id":"DEP4028"}],"doi":"10.23763/BrSc21-20weishaupt","issue":"1/2"},{"citation":{"chicago-de":"Wefing, Patrick, Florian Conradi, Johannes Rämisch, Peter Neubauer und Jan Schneider. 2022. Machine learning aided free amino nitrogen determination in beer mash with an inline NIR transflectance . 38th Congress of the European Brewery Convention (EBC 2022) : held 30 May - 1 June 2022, Madrid, Spain. Curran Associates, Inc.","bjps":"Wefing P et al. (2022) Machine Learning Aided Free Amino Nitrogen Determination in Beer Mash with an Inline NIR Transflectance . Curran Associates, Inc.","chicago":"Wefing, Patrick, Florian Conradi, Johannes Rämisch, Peter Neubauer, and Jan Schneider. Machine Learning Aided Free Amino Nitrogen Determination in Beer Mash with an Inline NIR Transflectance . 38th Congress of the European Brewery Convention (EBC 2022) : Held 30 May - 1 June 2022, Madrid, Spain. Curran Associates, Inc., 2022.","short":"P. Wefing, F. Conradi, J. Rämisch, P. Neubauer, J. 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A Systematic, Model-Based Workflow for Risk-Based Decision Making in Upstream Development.","apa":"Hernández Rodriguez, T., Ramm, S., Lange-Hegermann, M., & Frahm, B. (n.d.). A systematic, model-based workflow for risk-based decision making in upstream development. 5th annual Bioprocessing Summit Europe, Barcelona, Spain.","din1505-2-1":"Hernández Rodriguez, Tanja ; Ramm, Selina ; Lange-Hegermann, Markus ; Frahm, Björn: A systematic, model-based workflow for risk-based decision making in upstream development","van":"Hernández Rodriguez T, Ramm S, Lange-Hegermann M, Frahm B. A systematic, model-based workflow for risk-based decision making in upstream development.","ieee":"T. Hernández Rodriguez, S. Ramm, M. Lange-Hegermann, and B. Frahm, A systematic, model-based workflow for risk-based decision making in upstream development.","bjps":"Hernández Rodriguez T et al. (n.d.) A Systematic, Model-Based Workflow for Risk-Based Decision Making in Upstream Development. .","chicago-de":"Hernández Rodriguez, Tanja, Selina Ramm, Markus Lange-Hegermann und Björn Frahm. 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Model-assisted DoE applied to microalgae processes, Current Research in Biotechnology. Current Research in Biotechnology. 2022;4:102-119. doi:10.1016/j.crbiot.2022.01.005","apa":"Gassenmeier, V., Deppe, S., Hernández Rodriguez, T., Kuhfuß, F., Moser, A., Hass, V. C., Kuchemüller, K. B., Pörtner, R., Möller, J., Ifrim, G. A., & Frahm, B. (2022). Model-assisted DoE applied to microalgae processes, Current Research in Biotechnology. Current Research in Biotechnology, 4, 102–119. https://doi.org/10.1016/j.crbiot.2022.01.005","havard":"V. Gassenmeier, S. Deppe, T. Hernández Rodriguez, F. Kuhfuß, A. Moser, V.C. Hass, K.B. Kuchemüller, R. Pörtner, J. Möller, G.A. Ifrim, B. Frahm, Model-assisted DoE applied to microalgae processes, Current Research in Biotechnology, Current Research in Biotechnology. 4 (2022) 102–119.","ufg":"Gassenmeier, Veronika u. a.: Model-assisted DoE applied to microalgae processes, Current Research in Biotechnology, in: Current Research in Biotechnology 4 (2022), S. 102–119.","ieee":"V. Gassenmeier et al., “Model-assisted DoE applied to microalgae processes, Current Research in Biotechnology,” Current Research in Biotechnology, vol. 4, pp. 102–119, 2022, doi: 10.1016/j.crbiot.2022.01.005.","van":"Gassenmeier V, Deppe S, Hernández Rodriguez T, Kuhfuß F, Moser A, Hass VC, et al. Model-assisted DoE applied to microalgae processes, Current Research in Biotechnology. Current Research in Biotechnology. 2022;4:102–19.","mla":"Gassenmeier, Veronika, et al. “Model-Assisted DoE Applied to Microalgae Processes, Current Research in Biotechnology.” Current Research in Biotechnology, vol. 4, 2022, pp. 102–19, https://doi.org/10.1016/j.crbiot.2022.01.005.","chicago":"Gassenmeier, Veronika, Sahar Deppe, Tanja Hernández Rodriguez, Fabian Kuhfuß, André Moser, Volker C. Hass, Kim B. Kuchemüller, et al. “Model-Assisted DoE Applied to Microalgae Processes, Current Research in Biotechnology.” Current Research in Biotechnology 4 (2022): 102–19. https://doi.org/10.1016/j.crbiot.2022.01.005.","short":"V. Gassenmeier, S. Deppe, T. Hernández Rodriguez, F. Kuhfuß, A. Moser, V.C. Hass, K.B. Kuchemüller, R. Pörtner, J. Möller, G.A. Ifrim, B. Frahm, Current Research in Biotechnology 4 (2022) 102–119.","din1505-2-1":"Gassenmeier, Veronika ; Deppe, Sahar ; Hernández Rodriguez, Tanja ; Kuhfuß, Fabian ; Moser, André ; Hass, Volker C. ; Kuchemüller, Kim B. ; Pörtner, Ralf ; u. a.: Model-assisted DoE applied to microalgae processes, Current Research in Biotechnology. In: Current Research in Biotechnology Bd. 4, Elsevier (2022), S. 102–119","chicago-de":"Gassenmeier, Veronika, Sahar Deppe, Tanja Hernández Rodriguez, Fabian Kuhfuß, André Moser, Volker C. Hass, Kim B. Kuchemüller, u. a. 2022. Model-assisted DoE applied to microalgae processes, Current Research in Biotechnology. Current Research in Biotechnology 4: 102–119. doi:10.1016/j.crbiot.2022.01.005, .","bjps":"Gassenmeier V et al. (2022) Model-Assisted DoE Applied to Microalgae Processes, Current Research in Biotechnology. Current Research in Biotechnology 4, 102–119."},"quality_controlled":"1","publisher":"Elsevier"},{"publication":"Bioprocess and Biosystems Engineering","doi":"10.1007/s00449-021-02627-2","title":"View on a mechanistic model of Chlorella vulgaris in incubated shake flasks","department":[{"_id":"DEP4021"}],"publication_status":"published","publication_identifier":{"eissn":["1615-7605"],"issn":["1615-7591 "]},"publisher":"Springer","quality_controlled":"1","citation":{"chicago-de":"Kuhfuß, Fabian, Veronika Gassenmeier, Sahar Deppe, George Adrian Ifrim, Tanja Hernández Rodriguez und Björn Frahm. 2022. View on a mechanistic model of Chlorella vulgaris in incubated shake flasks. Bioprocess and Biosystems Engineering 45: 15–30. doi:10.1007/s00449-021-02627-2, .","bjps":"Kuhfuß F et al. (2022) View on a Mechanistic Model of Chlorella Vulgaris in Incubated Shake Flasks. Bioprocess and Biosystems Engineering 45, 15–30.","mla":"Kuhfuß, Fabian, et al. “View on a Mechanistic Model of Chlorella Vulgaris in Incubated Shake Flasks.” Bioprocess and Biosystems Engineering, vol. 45, 2022, pp. 15–30, https://doi.org/10.1007/s00449-021-02627-2.","short":"F. Kuhfuß, V. Gassenmeier, S. Deppe, G.A. Ifrim, T. Hernández Rodriguez, B. Frahm, Bioprocess and Biosystems Engineering 45 (2022) 15–30.","chicago":"Kuhfuß, Fabian, Veronika Gassenmeier, Sahar Deppe, George Adrian Ifrim, Tanja Hernández Rodriguez, and Björn Frahm. “View on a Mechanistic Model of Chlorella Vulgaris in Incubated Shake Flasks.” Bioprocess and Biosystems Engineering 45 (2022): 15–30. https://doi.org/10.1007/s00449-021-02627-2.","din1505-2-1":"Kuhfuß, Fabian ; Gassenmeier, Veronika ; Deppe, Sahar ; Ifrim, George Adrian ; Hernández Rodriguez, Tanja ; Frahm, Björn: View on a mechanistic model of Chlorella vulgaris in incubated shake flasks. In: Bioprocess and Biosystems Engineering Bd. 45. Berlin, Springer (2022), S. 15–30","ieee":"F. Kuhfuß, V. Gassenmeier, S. Deppe, G. A. Ifrim, T. Hernández Rodriguez, and B. Frahm, “View on a mechanistic model of Chlorella vulgaris in incubated shake flasks,” Bioprocess and Biosystems Engineering, vol. 45, pp. 15–30, 2022, doi: 10.1007/s00449-021-02627-2.","van":"Kuhfuß F, Gassenmeier V, Deppe S, Ifrim GA, Hernández Rodriguez T, Frahm B. View on a mechanistic model of Chlorella vulgaris in incubated shake flasks. Bioprocess and Biosystems Engineering. 2022;45:15–30.","ama":"Kuhfuß F, Gassenmeier V, Deppe S, Ifrim GA, Hernández Rodriguez T, Frahm B. View on a mechanistic model of Chlorella vulgaris in incubated shake flasks. Bioprocess and Biosystems Engineering. 2022;45:15-30. doi:10.1007/s00449-021-02627-2","apa":"Kuhfuß, F., Gassenmeier, V., Deppe, S., Ifrim, G. A., Hernández Rodriguez, T., & Frahm, B. (2022). View on a mechanistic model of Chlorella vulgaris in incubated shake flasks. Bioprocess and Biosystems Engineering, 45, 15–30. https://doi.org/10.1007/s00449-021-02627-2","havard":"F. Kuhfuß, V. Gassenmeier, S. Deppe, G.A. Ifrim, T. Hernández Rodriguez, B. Frahm, View on a mechanistic model of Chlorella vulgaris in incubated shake flasks, Bioprocess and Biosystems Engineering. 45 (2022) 15–30.","ufg":"Kuhfuß, Fabian u. a.: View on a mechanistic model of Chlorella vulgaris in incubated shake flasks, in: Bioprocess and Biosystems Engineering 45 (2022), S. 15–30."},"intvolume":" 45","date_created":"2022-05-05T11:28:56Z","language":[{"iso":"eng"}],"date_updated":"2024-08-05T07:07:37Z","year":"2022","user_id":"83781","volume":45,"page":"15-30","_id":"7977","type":"scientific_journal_article","abstract":[{"lang":"eng","text":"Kinetic growth models are a useful tool for a better understanding of microalgal cultivation and for optimizing cultivation conditions. The evaluation of such models requires experimental data that is laborious to generate in bioreactor settings. The experimental shake flask setting used in this study allows to run 12 experiments at the same time, with 6 individual light intensities and light durations. This way, 54 biomass data sets were generated for the cultivation of the microalgae Chlorella vulgaris. To identify the model parameters, a stepwise parameter estimation procedure was applied. First, light-associated model parameters were estimated using additional measurements of local light intensities at differ heights within medium at different biomass concentrations. Next, substrate related model parameters were estimated, using experiments for which biomass and nitrate data were provided. Afterwards, growth-related model parameters were estimated by application of an extensive cross validation procedure."}],"place":"Berlin","status":"public","author":[{"first_name":"Fabian","full_name":"Kuhfuß, Fabian","last_name":"Kuhfuß"},{"full_name":"Gassenmeier, Veronika","id":"74048","last_name":"Gassenmeier","first_name":"Veronika"},{"id":"52121","full_name":"Deppe, Sahar","last_name":"Deppe","first_name":"Sahar"},{"id":"73814","full_name":"Ifrim, George Adrian","last_name":"Ifrim","first_name":"George Adrian"},{"first_name":"Tanja","id":"52466","full_name":"Hernández Rodriguez, Tanja","last_name":"Hernández Rodriguez"},{"first_name":"Björn","last_name":"Frahm","id":"45666","full_name":"Frahm, Björn"}]},{"user_id":"81304","date_updated":"2025-10-17T18:28:26Z","year":"2022","language":[{"iso":"eng"}],"publication_status":"published","publication_identifier":{"isbn":["978-1-7138-7038-8 "]},"title":"Determination and prediction of the final attenuation and quality parameters in beer with near-infrared spectroscopy","department":[{"_id":"DEP4018"},{"_id":"DEP1308"},{"_id":"DEP4028"},{"_id":"DEP1308"}],"conference":{"location":"Madrid","start_date":"2022-05-30","end_date":"2022-06-01","name":"38th EBC Congress"},"date_created":"2022-07-05T08:36:53Z","publication":"38th Congress of the European Brewery Convention (EBC 2022) : held 30 May - 1 June 2022, Madrid, Spain ","author":[{"orcid":"0000-0001-6628-3929 ","first_name":"Linda","last_name":"Katsch","id":"71614","full_name":"Katsch, Linda"},{"id":"68967","full_name":"Conradi, Florian","last_name":"Conradi","first_name":"Florian"},{"first_name":"Patrick","last_name":"Wefing","full_name":"Wefing, Patrick","id":"68976"},{"full_name":"Schneider, Jan","id":"13209","last_name":"Schneider","first_name":"Jan","orcid":"0000-0001-6401-8873"}],"status":"public","publisher":"Curran Associates, Inc.","type":"conference_poster","_id":"8424","citation":{"ieee":"L. 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In Eigener Sache: Studium Der Fleischtechnologie Gestern - Heute - Morgen .; 2022.","ufg":"Upmann, Matthias/Stiebing, Achim: In eigener Sache: Studium der Fleischtechnologie gestern - heute - morgen , o. O. 2022.","havard":"M. Upmann, A. Stiebing, In eigener Sache: Studium der Fleischtechnologie gestern - heute - morgen , 2022.","bjps":"Upmann M and Stiebing A (2022) In Eigener Sache: Studium Der Fleischtechnologie Gestern - Heute - Morgen . .","chicago-de":"Upmann, Matthias und Achim Stiebing. 2022. In eigener Sache: Studium der Fleischtechnologie gestern - heute - morgen .","din1505-2-1":"Upmann, Matthias ; Stiebing, Achim: In eigener Sache: Studium der Fleischtechnologie gestern - heute - morgen , 2022","chicago":"Upmann, Matthias, and Achim Stiebing. In Eigener Sache: Studium Der Fleischtechnologie Gestern - Heute - Morgen , 2022.","short":"M. Upmann, A. Stiebing, In Eigener Sache: Studium Der Fleischtechnologie Gestern - Heute - Morgen , 2022.","mla":"Upmann, Matthias, and Achim Stiebing. In Eigener Sache: Studium Der Fleischtechnologie Gestern - Heute - Morgen . 2022."},"author":[{"full_name":"Upmann, Matthias","id":"12666","last_name":"Upmann","first_name":"Matthias"},{"last_name":"Stiebing","full_name":"Stiebing, Achim","id":"12235","first_name":"Achim"}],"status":"public"},{"publication":"Applied Sciences","doi":"https://doi.org/10.3390/app122010590","issue":"12","publication_identifier":{"eissn":["2076-3417 "]},"publication_status":"published","department":[{"_id":"DEP4013"}],"title":"Influence of Finely Chopped Meat Addition on Quality Parameters of Minced Meat","keyword":["minced pork","industrial meat processing","quality characterization","techno-functional properties of minced pork","structural modification"],"quality_controlled":"1","publisher":"MDPI","citation":{"din1505-2-1":"Witte , Franziska ; Sawas , Erik ; Berger , Lisa M. ; Gibis , Monika ; Weiss, Jochen ; Röser, Anja ; Upmann, Matthias ; Joeres, Eike ; u. a.: Influence of Finely Chopped Meat Addition on Quality Parameters of Minced Meat. In: Applied Sciences Bd. 20. Basel (CH), MDPI (2022), Nr. 12","short":"F. Witte , E. Sawas , L.M. Berger , M. Gibis , J. Weiss, A. Röser, M. Upmann, E. Joeres, A. Juadjur , U. Bindrich , V. Heinz , N. Terjung, Applied Sciences 20 (2022).","chicago":"Witte , Franziska , Erik Sawas , Lisa M. Berger , Monika Gibis , Jochen Weiss, Anja Röser, Matthias Upmann, et al. “Influence of Finely Chopped Meat Addition on Quality Parameters of Minced Meat.” Applied Sciences 20, no. 12 (2022). https://doi.org/10.3390/app122010590.","mla":"Witte , Franziska, et al. “Influence of Finely Chopped Meat Addition on Quality Parameters of Minced Meat.” Applied Sciences, vol. 20, no. 12, 10590, 2022, https://doi.org/10.3390/app122010590.","chicago-de":"Witte , Franziska , Erik Sawas , Lisa M. Berger , Monika Gibis , Jochen Weiss, Anja Röser, Matthias Upmann, u. a. 2022. Influence of Finely Chopped Meat Addition on Quality Parameters of Minced Meat. Applied Sciences 20, Nr. 12. doi:https://doi.org/10.3390/app122010590, .","bjps":"Witte F et al. (2022) Influence of Finely Chopped Meat Addition on Quality Parameters of Minced Meat. Applied Sciences 20.","ufg":"Witte , Franziska u. a.: Influence of Finely Chopped Meat Addition on Quality Parameters of Minced Meat, in: Applied Sciences 20 (2022), H. 12.","havard":"F. Witte , E. Sawas , L.M. Berger , M. Gibis , J. Weiss, A. Röser, M. Upmann, E. Joeres, A. Juadjur , U. Bindrich , V. Heinz , N. Terjung, Influence of Finely Chopped Meat Addition on Quality Parameters of Minced Meat, Applied Sciences. 20 (2022).","apa":"Witte , F., Sawas , E., Berger , L. M., Gibis , M., Weiss, J., Röser, A., Upmann, M., Joeres, E., Juadjur , A., Bindrich , U., Heinz , V., & Terjung, N. (2022). Influence of Finely Chopped Meat Addition on Quality Parameters of Minced Meat. Applied Sciences, 20(12), Article 10590. https://doi.org/10.3390/app122010590","ama":"Witte F, Sawas E, Berger LM, et al. Influence of Finely Chopped Meat Addition on Quality Parameters of Minced Meat. Applied Sciences. 2022;20(12). doi:https://doi.org/10.3390/app122010590","van":"Witte F, Sawas E, Berger LM, Gibis M, Weiss J, Röser A, et al. Influence of Finely Chopped Meat Addition on Quality Parameters of Minced Meat. Applied Sciences. 2022;20(12).","ieee":"F. Witte et al., “Influence of Finely Chopped Meat Addition on Quality Parameters of Minced Meat,” Applied Sciences, vol. 20, no. 12, Art. no. 10590, 2022, doi: https://doi.org/10.3390/app122010590."},"oa":"1","intvolume":" 20","date_created":"2023-02-05T11:07:26Z","main_file_link":[{"open_access":"1","url":"https://www.mdpi.com/2076-3417/12/20/10590"}],"language":[{"iso":"eng"}],"date_updated":"2024-08-06T11:57:47Z","year":"2022","article_number":"10590","user_id":"83781","type":"scientific_journal_article","_id":"9420","volume":20,"abstract":[{"text":"Larger processing equipment to produce minced meat could affect its structure due to intensive processing and a high energy intake in the meat mass. To assess if this would result in alterations in the minced meat quality, finely chopped meat (FCM) was added in different concentrations (15, 30, 45, 60, 75, 90, and 100%) to minced meat and quality parameters were analyzed. FCM was used to simulate different intensity of an unintended destruction of meat cells due to various processes. The amount of non-intact cells (ANIC) was determined histologically and furthermore, soluble protein content, water holding capacity, mechanical and sensory texture, and scanning electron and confocal laser scanning microscopy was applied to analyze the meat structure and quality. ANIC indicated that even adding 15% FCM was statistically (p < 0.05) distinguishable from 100% minced meat and 30% FCM had already 50 Vol.-% ANIC. In contrast, the addition of 15% or 30% FCM did not result in significant differences in drip loss of raw and cooked meat as well as mechanical and sensory texture analysis. This study showed that intensive processing might be detectable via ANIC, but that the minced meat quality was not affected.","lang":"eng"}],"place":"Basel (CH)","author":[{"last_name":"Witte ","full_name":"Witte , Franziska ","first_name":"Franziska "},{"full_name":"Sawas , Erik ","last_name":"Sawas ","first_name":"Erik "},{"first_name":"Lisa M.","last_name":"Berger ","full_name":"Berger , Lisa M."},{"full_name":"Gibis , Monika ","last_name":"Gibis ","first_name":"Monika "},{"full_name":"Weiss, Jochen ","last_name":"Weiss","first_name":"Jochen "},{"full_name":"Röser, Anja","id":"12158","last_name":"Röser","first_name":"Anja"},{"full_name":"Upmann, Matthias","id":"12666","last_name":"Upmann","first_name":"Matthias"},{"last_name":"Joeres","full_name":"Joeres, Eike ","first_name":"Eike "},{"first_name":"Andreas ","last_name":"Juadjur ","full_name":"Juadjur , Andreas "},{"last_name":"Bindrich ","full_name":"Bindrich , Ute ","first_name":"Ute "},{"first_name":"Volker ","full_name":"Heinz , Volker ","last_name":"Heinz "},{"full_name":"Terjung, Nino","id":"79388","last_name":"Terjung","first_name":"Nino"}],"status":"public"},{"author":[{"last_name":"Tholen","id":"80924","full_name":"Tholen, Janna","first_name":"Janna"},{"first_name":"Jessica","last_name":"Mohr","full_name":"Mohr, Jessica","id":"79515"},{"last_name":"Bruns","id":"79704","full_name":"Bruns, Michael","first_name":"Michael"},{"last_name":"Schulze Althoff","full_name":"Schulze Althoff, Gereon","first_name":"Gereon"},{"full_name":"Upmann, Matthias","id":"12666","last_name":"Upmann","first_name":"Matthias"}],"status":"public","type":"conference_speech","_id":"9421","citation":{"ufg":"Tholen, Janna u. a.: Kontaminationen während des Schlachtprozesses auf Schweineschlachtkörpern, o. O. u. J. .","havard":"J. Tholen, J. Mohr, M. Bruns, G. Schulze Althoff, M. Upmann, Kontaminationen während des Schlachtprozesses auf Schweineschlachtkörpern, n.d.","apa":"Tholen, J., Mohr, J., Bruns, M., Schulze Althoff, G., & Upmann, M. (n.d.). Kontaminationen während des Schlachtprozesses auf Schweineschlachtkörpern. 62. Arbeitstagung des Arbeitsgebietes Lebensmittelsicherheit und Verbraucherschutz der Deutschen Veterinärmedizinischen Gesellschaft, Garmisch-Partenkirchen.","ama":"Tholen J, Mohr J, Bruns M, Schulze Althoff G, Upmann M. Kontaminationen Während Des Schlachtprozesses Auf Schweineschlachtkörpern.","van":"Tholen J, Mohr J, Bruns M, Schulze Althoff G, Upmann M. Kontaminationen während des Schlachtprozesses auf Schweineschlachtkörpern.","ieee":"J. Tholen, J. Mohr, M. Bruns, G. Schulze Althoff, and M. Upmann, Kontaminationen während des Schlachtprozesses auf Schweineschlachtkörpern.","din1505-2-1":"Tholen, Janna ; Mohr, Jessica ; Bruns, Michael ; Schulze Althoff, Gereon ; Upmann, Matthias: Kontaminationen während des Schlachtprozesses auf Schweineschlachtkörpern","chicago":"Tholen, Janna, Jessica Mohr, Michael Bruns, Gereon Schulze Althoff, and Matthias Upmann. Kontaminationen Während Des Schlachtprozesses Auf Schweineschlachtkörpern, n.d.","short":"J. Tholen, J. Mohr, M. Bruns, G. Schulze Althoff, M. Upmann, Kontaminationen Während Des Schlachtprozesses Auf Schweineschlachtkörpern, n.d.","mla":"Tholen, Janna, et al. Kontaminationen Während Des Schlachtprozesses Auf Schweineschlachtkörpern.","bjps":"Tholen J et al. (n.d.) Kontaminationen Während Des Schlachtprozesses Auf Schweineschlachtkörpern. .","chicago-de":"Tholen, Janna, Jessica Mohr, Michael Bruns, Gereon Schulze Althoff und Matthias Upmann. Kontaminationen während des Schlachtprozesses auf Schweineschlachtkörpern."},"user_id":"83781","date_updated":"2024-02-28T10:53:02Z","year":"2022","publication_status":"unpublished","title":"Kontaminationen während des Schlachtprozesses auf Schweineschlachtkörpern","department":[{"_id":"DEP4013"}],"language":[{"iso":"eng"}],"date_created":"2023-02-05T11:27:34Z","conference":{"name":"62. Arbeitstagung des Arbeitsgebietes Lebensmittelsicherheit und Verbraucherschutz der Deutschen Veterinärmedizinischen Gesellschaft","start_date":"2022-10-20","location":"Garmisch-Partenkirchen","end_date":"2022-10-23"}},{"publisher":"assets-labs","type":"research_data","_id":"10190","citation":{"mla":"Gassenmeier, Veronika, and Björn Frahm. Real-Time Monitoring of DCO2 in Addition to DO. assets-labs, 2022.","short":"V. Gassenmeier, B. Frahm, Real-Time Monitoring of DCO2 in Addition to DO, assets-labs, 2022.","chicago":"Gassenmeier, Veronika, and Björn Frahm. Real-Time Monitoring of DCO2 in Addition to DO. assets-labs, 2022.","din1505-2-1":"Gassenmeier, Veronika ; Frahm, Björn: Real-time Monitoring of DCO2 in addition to DO : assets-labs, 2022","bjps":"Gassenmeier V and Frahm B (2022) Real-Time Monitoring of DCO2 in Addition to DO. assets-labs.","chicago-de":"Gassenmeier, Veronika und Björn Frahm. 2022. Real-time Monitoring of DCO2 in addition to DO. assets-labs.","ama":"Gassenmeier V, Frahm B. Real-Time Monitoring of DCO2 in Addition to DO. assets-labs; 2022.","apa":"Gassenmeier, V., & Frahm, B. (2022). Real-time Monitoring of DCO2 in addition to DO. assets-labs.","havard":"V. Gassenmeier, B. Frahm, Real-time Monitoring of DCO2 in addition to DO, assets-labs, 2022.","ufg":"Gassenmeier, Veronika/Frahm, Björn: Real-time Monitoring of DCO2 in addition to DO, o. O. 2022.","ieee":"V. Gassenmeier and B. Frahm, Real-time Monitoring of DCO2 in addition to DO. assets-labs, 2022.","van":"Gassenmeier V, Frahm B. Real-time Monitoring of DCO2 in addition to DO. assets-labs; 2022."},"popular_science":"1","author":[{"last_name":"Gassenmeier","full_name":"Gassenmeier, Veronika","id":"74048","first_name":"Veronika"},{"last_name":"Frahm","full_name":"Frahm, Björn","id":"45666","first_name":"Björn"}],"status":"public","date_created":"2023-08-08T12:27:09Z","title":"Real-time Monitoring of DCO2 in addition to DO","department":[{"_id":"DEP4000"}],"related_material":{"link":[{"relation":"confirmation","url":"https://assets-labs.hamiltoncompany.com/111006479-00_AppNote_RealTime_DCO2_and_DO_mAb_production.pdf?v=1661805820"}]},"year":"2022","date_updated":"2023-08-14T10:58:51Z","user_id":"83781"},{"keyword":["Gaussian processes","Bayes optimization","Pareto optimization","multi-objective","cell culture","seed train"],"publication":"Bioprocess Systems Engineering Applications in Pharmaceutical Manufacturing","doi":"https://doi.org/10.3390/pr10050883","department":[{"_id":"DEP4000"}],"title":"Designing robust biotechnological processes regarding variabilities using multi-objective optimization applied to a biopharmaceutical seed train design","publication_identifier":{"eissn":["2227-9717"],"isbn":["978-3-0365-5210-1"],"eisbn":["978-3-0365-5209-5"]},"publication_status":"published","series_title":"Processes : open access journal","publisher":"MDPI","quality_controlled":"1","citation":{"havard":"T. Hernández Rodriguez, A. Sekulic, M. Lange-Hegermann, B. Frahm, Designing robust biotechnological processes regarding variabilities using multi-objective optimization applied to a biopharmaceutical seed train design, in: R. Pörtner, J. Möller (Eds.), Bioprocess Systems Engineering Applications in Pharmaceutical Manufacturing, MDPI, Basel, 2022: pp. 21–48.","ufg":"Hernández Rodriguez, Tanja u. a.: Designing robust biotechnological processes regarding variabilities using multi-objective optimization applied to a biopharmaceutical seed train design, in: Pörtner, Ralf/Möller, Johannes (Hgg.): Bioprocess Systems Engineering Applications in Pharmaceutical Manufacturing, Band special issue, Basel 2022 (Processes : open access journal), S. 21–48.","ama":"Hernández Rodriguez T, Sekulic A, Lange-Hegermann M, Frahm B. Designing robust biotechnological processes regarding variabilities using multi-objective optimization applied to a biopharmaceutical seed train design. In: Pörtner R, Möller J, eds. Bioprocess Systems Engineering Applications in Pharmaceutical Manufacturing. Vol special issue. Processes : open access journal. MDPI; 2022:21-48. doi:https://doi.org/10.3390/pr10050883","apa":"Hernández Rodriguez, T., Sekulic, A., Lange-Hegermann, M., & Frahm, B. (2022). Designing robust biotechnological processes regarding variabilities using multi-objective optimization applied to a biopharmaceutical seed train design. In R. Pörtner & J. Möller (Eds.), Bioprocess Systems Engineering Applications in Pharmaceutical Manufacturing: Vol. special issue (pp. 21–48). MDPI. https://doi.org/10.3390/pr10050883","van":"Hernández Rodriguez T, Sekulic A, Lange-Hegermann M, Frahm B. Designing robust biotechnological processes regarding variabilities using multi-objective optimization applied to a biopharmaceutical seed train design. In: Pörtner R, Möller J, editors. Bioprocess Systems Engineering Applications in Pharmaceutical Manufacturing. Basel: MDPI; 2022. p. 21–48. (Processes : open access journal; vol. special issue).","ieee":"T. Hernández Rodriguez, A. Sekulic, M. Lange-Hegermann, and B. Frahm, “Designing robust biotechnological processes regarding variabilities using multi-objective optimization applied to a biopharmaceutical seed train design,” in Bioprocess Systems Engineering Applications in Pharmaceutical Manufacturing, vol. special issue, R. Pörtner and J. Möller, Eds. Basel: MDPI, 2022, pp. 21–48. doi: https://doi.org/10.3390/pr10050883.","short":"T. Hernández Rodriguez, A. Sekulic, M. Lange-Hegermann, B. Frahm, in: R. Pörtner, J. Möller (Eds.), Bioprocess Systems Engineering Applications in Pharmaceutical Manufacturing, MDPI, Basel, 2022, pp. 21–48.","chicago":"Hernández Rodriguez, Tanja, Anton Sekulic, Markus Lange-Hegermann, and Björn Frahm. “Designing Robust Biotechnological Processes Regarding Variabilities Using Multi-Objective Optimization Applied to a Biopharmaceutical Seed Train Design.” In Bioprocess Systems Engineering Applications in Pharmaceutical Manufacturing, edited by Ralf Pörtner and Johannes Möller, special issue:21–48. Processes : Open Access Journal. Basel: MDPI, 2022. https://doi.org/10.3390/pr10050883.","mla":"Hernández Rodriguez, Tanja, et al. “Designing Robust Biotechnological Processes Regarding Variabilities Using Multi-Objective Optimization Applied to a Biopharmaceutical Seed Train Design.” Bioprocess Systems Engineering Applications in Pharmaceutical Manufacturing, edited by Ralf Pörtner and Johannes Möller, vol. special issue, MDPI, 2022, pp. 21–48, https://doi.org/10.3390/pr10050883.","din1505-2-1":"Hernández Rodriguez, Tanja ; Sekulic, Anton ; Lange-Hegermann, Markus ; Frahm, Björn: Designing robust biotechnological processes regarding variabilities using multi-objective optimization applied to a biopharmaceutical seed train design. In: Pörtner, R. ; Möller, J. (Hrsg.): Bioprocess Systems Engineering Applications in Pharmaceutical Manufacturing, Processes : open access journal. Bd. special issue. Basel : MDPI, 2022, S. 21–48","bjps":"Hernández Rodriguez T et al. (2022) Designing Robust Biotechnological Processes Regarding Variabilities Using Multi-Objective Optimization Applied to a Biopharmaceutical Seed Train Design. In Pörtner R and Möller J (eds), Bioprocess Systems Engineering Applications in Pharmaceutical Manufacturing, vol. special issue. Basel: MDPI, pp. 21–48.","chicago-de":"Hernández Rodriguez, Tanja, Anton Sekulic, Markus Lange-Hegermann und Björn Frahm. 2022. Designing robust biotechnological processes regarding variabilities using multi-objective optimization applied to a biopharmaceutical seed train design. In: Bioprocess Systems Engineering Applications in Pharmaceutical Manufacturing, hg. von Ralf Pörtner und Johannes Möller, special issue:21–48. Processes : open access journal. Basel: MDPI. doi:https://doi.org/10.3390/pr10050883, ."},"date_updated":"2023-08-16T09:24:16Z","year":"2022","user_id":"83781","date_created":"2023-08-08T12:58:36Z","language":[{"iso":"eng"}],"place":"Basel","status":"public","author":[{"first_name":"Tanja","id":"52466","full_name":"Hernández Rodriguez, Tanja","last_name":"Hernández Rodriguez"},{"first_name":"Anton","full_name":"Sekulic, Anton","last_name":"Sekulic"},{"first_name":"Markus","id":"71761","full_name":"Lange-Hegermann, Markus","last_name":"Lange-Hegermann"},{"id":"45666","full_name":"Frahm, Björn","last_name":"Frahm","first_name":"Björn"}],"volume":"special issue","_id":"10193","type":"book_chapter","page":"21-48","abstract":[{"text":"Development and optimization of biopharmaceutical production processes with cell cultures is cost- and time-consuming and often performed rather empirically. Efficient optimization of multiple objectives such as process time, viable cell density, number of operating steps & cultivation scales, required medium, amount of product as well as product quality depicts a promising approach. This contribution presents a workflow which couples uncertainty-based upstream simulation and Bayes optimization using Gaussian processes. Its application is demonstrated in a simulation case study for a relevant industrial task in process development, the design of a robust cell culture expansion process (seed train), meaning that despite uncertainties and variabilities concerning cell growth, low variations of viable cell density during the seed train are obtained. Compared to a non-optimized reference seed train, the optimized process showed much lower deviation rates regarding viable cell densities (<10% instead of 41.7%) using five or four shake flask scales and seed train duration could be reduced by 56 h from 576 h to 520 h. Overall, it is shown that applying Bayes optimization allows for optimization of a multi-objective optimization function with several optimizable input variables and under a considerable amount of constraints with a low computational effort. This approach provides the potential to be used in the form of a decision tool, e.g., for the choice of an optimal and robust seed train design or for further optimization tasks within process development.","lang":"eng"}],"editor":[{"first_name":"Ralf","last_name":"Pörtner","full_name":"Pörtner, Ralf"},{"full_name":"Möller, Johannes","last_name":"Möller","first_name":"Johannes"}]},{"publication_status":"published","department":[{"_id":"DEP4000"},{"_id":"DEP1308"}],"title":"Process optimisation in the field of wheat dough processing using real-time recording of quality-relevant characteristics in raw materials, intermediates and final products","language":[{"iso":"eng"}],"publication":"Proceedings of the 33rd VH Yeast Conference 2022: Advances in Applied Research & Industrial Production of Baker’s Yeast, “100th anniversary of VH Berlin & Yeast(s) as an alternative protein source”","date_created":"2023-08-08T13:14:47Z","conference":{"start_date":"2022-09-12","location":"Berlin, Germany","end_date":"2022-09-13","name":"33rd VH Yeast Conference 2022: Advances in Applied Research & Industrial Production of Baker’s Yeast, “100th anniversary of VH Berlin & Yeast(s) as an alternative protein source”"},"user_id":"45666","year":"2022","date_updated":"2024-04-25T13:26:35Z","page":"61 - 66","_id":"10195","type":"conference_editor_article","citation":{"chicago-de":"Blome, André, Mario Luttmann, Jan Segermann, Mario Jekle, Björn Frahm und Ulrich Müller. 2022. Process optimisation in the field of wheat dough processing using real-time recording of quality-relevant characteristics in raw materials, intermediates and final products. Proceedings of the 33rd VH Yeast Conference 2022: Advances in Applied Research & Industrial Production of Baker’s Yeast, “100th anniversary of VH Berlin & Yeast(s) as an alternative protein source”. Versuchsanstalt der Hefeindustrie e.V.","bjps":"Blome A et al. (2022) Process Optimisation in the Field of Wheat Dough Processing Using Real-Time Recording of Quality-Relevant Characteristics in Raw Materials, Intermediates and Final Products. Versuchsanstalt der Hefeindustrie e.V.","mla":"Blome, André, et al. “Process Optimisation in the Field of Wheat Dough Processing Using Real-Time Recording of Quality-Relevant Characteristics in Raw Materials, Intermediates and Final Products.” Proceedings of the 33rd VH Yeast Conference 2022: Advances in Applied Research & Industrial Production of Baker’s Yeast, “100th Anniversary of VH Berlin & Yeast(s) as an Alternative Protein Source,” Versuchsanstalt der Hefeindustrie e.V., 2022, pp. 61–66.","chicago":"Blome, André, Mario Luttmann, Jan Segermann, Mario Jekle, Björn Frahm, and Ulrich Müller. Process Optimisation in the Field of Wheat Dough Processing Using Real-Time Recording of Quality-Relevant Characteristics in Raw Materials, Intermediates and Final Products. Proceedings of the 33rd VH Yeast Conference 2022: Advances in Applied Research & Industrial Production of Baker’s Yeast, “100th Anniversary of VH Berlin & Yeast(s) as an Alternative Protein Source.” Versuchsanstalt der Hefeindustrie e.V., 2022.","short":"A. Blome, M. Luttmann, J. Segermann, M. Jekle, B. Frahm, U. Müller, Process Optimisation in the Field of Wheat Dough Processing Using Real-Time Recording of Quality-Relevant Characteristics in Raw Materials, Intermediates and Final Products, Versuchsanstalt der Hefeindustrie e.V., 2022.","din1505-2-1":"Blome, André ; Luttmann, Mario ; Segermann, Jan ; Jekle, Mario ; Frahm, Björn ; Müller, Ulrich: Process optimisation in the field of wheat dough processing using real-time recording of quality-relevant characteristics in raw materials, intermediates and final products : Versuchsanstalt der Hefeindustrie e.V., 2022","ieee":"A. Blome, M. Luttmann, J. Segermann, M. Jekle, B. Frahm, and U. Müller, Process optimisation in the field of wheat dough processing using real-time recording of quality-relevant characteristics in raw materials, intermediates and final products. Versuchsanstalt der Hefeindustrie e.V., 2022, pp. 61–66.","van":"Blome A, Luttmann M, Segermann J, Jekle M, Frahm B, Müller U. Process optimisation in the field of wheat dough processing using real-time recording of quality-relevant characteristics in raw materials, intermediates and final products. Proceedings of the 33rd VH Yeast Conference 2022: Advances in Applied Research & Industrial Production of Baker’s Yeast, “100th anniversary of VH Berlin & Yeast(s) as an alternative protein source.” Versuchsanstalt der Hefeindustrie e.V.; 2022.","ama":"Blome A, Luttmann M, Segermann J, Jekle M, Frahm B, Müller U. Process Optimisation in the Field of Wheat Dough Processing Using Real-Time Recording of Quality-Relevant Characteristics in Raw Materials, Intermediates and Final Products. Versuchsanstalt der Hefeindustrie e.V.; 2022:61-66.","apa":"Blome, A., Luttmann, M., Segermann, J., Jekle, M., Frahm, B., & Müller, U. (2022). Process optimisation in the field of wheat dough processing using real-time recording of quality-relevant characteristics in raw materials, intermediates and final products. In Proceedings of the 33rd VH Yeast Conference 2022: Advances in Applied Research & Industrial Production of Baker’s Yeast, “100th anniversary of VH Berlin & Yeast(s) as an alternative protein source” (pp. 61–66). Versuchsanstalt der Hefeindustrie e.V.","havard":"A. Blome, M. Luttmann, J. Segermann, M. Jekle, B. Frahm, U. Müller, Process optimisation in the field of wheat dough processing using real-time recording of quality-relevant characteristics in raw materials, intermediates and final products, Versuchsanstalt der Hefeindustrie e.V., 2022.","ufg":"Blome, André u. a.: Process optimisation in the field of wheat dough processing using real-time recording of quality-relevant characteristics in raw materials, intermediates and final products, o. O. 2022."},"publisher":"Versuchsanstalt der Hefeindustrie e.V.","author":[{"last_name":"Blome","id":"62117","full_name":"Blome, André","first_name":"André"},{"id":"63215","full_name":"Luttmann, Mario","last_name":"Luttmann","first_name":"Mario"},{"last_name":"Segermann","full_name":"Segermann, Jan","id":"81965","first_name":"Jan"},{"last_name":"Jekle","full_name":"Jekle, Mario","first_name":"Mario"},{"first_name":"Björn","last_name":"Frahm","id":"45666","full_name":"Frahm, Björn"},{"first_name":"Ulrich","id":"12119","full_name":"Müller, Ulrich","last_name":"Müller"}],"status":"public"},{"citation":{"chicago":"Blome, André, Mario Luttmann, Jan Segermann, Mario Jekle, Björn Frahm, and Ulrich Müller. Process Optimisation in the Field of Wheat Dough Processing Using Real-Time Recording of Quality-Relevant Characteristics in Raw Materials, Intermediates and Final Products, 2022.","short":"A. Blome, M. Luttmann, J. Segermann, M. Jekle, B. Frahm, U. Müller, Process Optimisation in the Field of Wheat Dough Processing Using Real-Time Recording of Quality-Relevant Characteristics in Raw Materials, Intermediates and Final Products, 2022.","mla":"Blome, André, et al. Process Optimisation in the Field of Wheat Dough Processing Using Real-Time Recording of Quality-Relevant Characteristics in Raw Materials, Intermediates and Final Products. 2022.","din1505-2-1":"Blome, André ; Luttmann, Mario ; Segermann, Jan ; Jekle, Mario ; Frahm, Björn ; Müller, Ulrich: Process optimisation in the field of wheat dough processing using real-time recording of quality-relevant characteristics in raw materials, intermediates and final products, 2022","bjps":"Blome A et al. (2022) Process Optimisation in the Field of Wheat Dough Processing Using Real-Time Recording of Quality-Relevant Characteristics in Raw Materials, Intermediates and Final Products. .","chicago-de":"Blome, André, Mario Luttmann, Jan Segermann, Mario Jekle, Björn Frahm und Ulrich Müller. 2022. Process optimisation in the field of wheat dough processing using real-time recording of quality-relevant characteristics in raw materials, intermediates and final products.","havard":"A. Blome, M. Luttmann, J. Segermann, M. Jekle, B. Frahm, U. Müller, Process optimisation in the field of wheat dough processing using real-time recording of quality-relevant characteristics in raw materials, intermediates and final products, 2022.","ufg":"Blome, André u. a.: Process optimisation in the field of wheat dough processing using real-time recording of quality-relevant characteristics in raw materials, intermediates and final products, o. 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Müller, Process optimisation in the field of wheat dough processing using real-time recording of quality-relevant characteristics in raw materials, intermediates and final products. 2022."},"_id":"10196","type":"conference_speech","status":"public","author":[{"full_name":"Blome, André","id":"62117","last_name":"Blome","first_name":"André"},{"first_name":"Mario","id":"63215","full_name":"Luttmann, Mario","last_name":"Luttmann"},{"id":"81965","full_name":"Segermann, Jan","last_name":"Segermann","first_name":"Jan"},{"last_name":"Jekle","full_name":"Jekle, Mario","first_name":"Mario"},{"full_name":"Frahm, Björn","id":"45666","last_name":"Frahm","first_name":"Björn"},{"id":"12119","full_name":"Müller, Ulrich","last_name":"Müller","first_name":"Ulrich"}],"language":[{"iso":"eng"}],"title":"Process optimisation in the field of wheat dough processing using real-time recording of quality-relevant characteristics in raw materials, intermediates and final products","department":[{"_id":"DEP4000"},{"_id":"DEP1308"}],"publication_status":"published","date_created":"2023-08-08T13:22:09Z","conference":{"end_date":"2022-09-13","location":"Berlin, Germany","start_date":"2022-09-12","name":"33rd VHYC Yeast Conference 2022 - 100th anniversary of the VH Berlin (Versuchsanstalt der Hefeindustrie)"},"user_id":"83781","date_updated":"2024-08-06T09:44:11Z","year":"2022"},{"citation":{"ieee":"T. Hernández Rodriguez, C. Posch, R. Pörtner, and B. Frahm, Model assisted Design Strategies for Bioprocesses – Advanced statistical methods in industrial upstream cell culture. 2022.","van":"Hernández Rodriguez T, Posch C, Pörtner R, Frahm B. Model assisted Design Strategies for Bioprocesses – Advanced statistical methods in industrial upstream cell culture. ACHEMA 2022. 2022.","ama":"Hernández Rodriguez T, Posch C, Pörtner R, Frahm B. Model Assisted Design Strategies for Bioprocesses – Advanced Statistical Methods in Industrial Upstream Cell Culture.; 2022.","apa":"Hernández Rodriguez, T., Posch, C., Pörtner, R., & Frahm, B. (2022). Model assisted Design Strategies for Bioprocesses – Advanced statistical methods in industrial upstream cell culture. In ACHEMA 2022. ACHEMA 2022, Frankfurt am Main, Germany.","havard":"T. Hernández Rodriguez, C. Posch, R. Pörtner, B. Frahm, Model assisted Design Strategies for Bioprocesses – Advanced statistical methods in industrial upstream cell culture, 2022.","ufg":"Hernández Rodriguez, Tanja u. a.: Model assisted Design Strategies for Bioprocesses – Advanced statistical methods in industrial upstream cell culture, o. O. 2022.","bjps":"Hernández Rodriguez T et al. (2022) Model Assisted Design Strategies for Bioprocesses – Advanced Statistical Methods in Industrial Upstream Cell Culture. .","chicago-de":"Hernández Rodriguez, Tanja, Christoph Posch, Ralf Pörtner und Björn Frahm. 2022. Model assisted Design Strategies for Bioprocesses – Advanced statistical methods in industrial upstream cell culture. ACHEMA 2022.","mla":"Hernández Rodriguez, Tanja, et al. “Model Assisted Design Strategies for Bioprocesses – Advanced Statistical Methods in Industrial Upstream Cell Culture.” ACHEMA 2022, 2022.","short":"T. Hernández Rodriguez, C. Posch, R. Pörtner, B. Frahm, Model Assisted Design Strategies for Bioprocesses – Advanced Statistical Methods in Industrial Upstream Cell Culture, 2022.","chicago":"Hernández Rodriguez, Tanja, Christoph Posch, Ralf Pörtner, and Björn Frahm. Model Assisted Design Strategies for Bioprocesses – Advanced Statistical Methods in Industrial Upstream Cell Culture. ACHEMA 2022, 2022.","din1505-2-1":"Hernández Rodriguez, Tanja ; Posch, Christoph ; Pörtner, Ralf ; Frahm, Björn: Model assisted Design Strategies for Bioprocesses – Advanced statistical methods in industrial upstream cell culture, 2022"},"type":"conference_speech","_id":"10197","status":"public","author":[{"first_name":"Tanja","full_name":"Hernández Rodriguez, Tanja","id":"52466","last_name":"Hernández Rodriguez"},{"last_name":"Posch","full_name":"Posch, Christoph","first_name":"Christoph"},{"full_name":"Pörtner, Ralf","last_name":"Pörtner","first_name":"Ralf"},{"first_name":"Björn","last_name":"Frahm","id":"45666","full_name":"Frahm, Björn"}],"publication":"ACHEMA 2022","date_created":"2023-08-08T13:26:41Z","conference":{"name":"ACHEMA 2022","location":"Frankfurt am Main, Germany","start_date":"2022-08-22","end_date":"2022-08-26"},"title":"Model assisted Design Strategies for Bioprocesses – Advanced statistical methods in industrial upstream cell culture","department":[{"_id":"DEP4000"}],"publication_status":"published","language":[{"iso":"eng"}],"year":"2022","date_updated":"2023-08-14T09:40:43Z","user_id":"83781"},{"user_id":"83781","date_updated":"2024-08-02T14:14:55Z","year":"2022","language":[{"iso":"eng"}],"department":[{"_id":"DEP4000"}],"title":"A systematic, model-based approach for decision making in upstream development – Considerations regarding clone selection and cell expansion","publication_status":"accepted","conference":{"start_date":"2022-06-26","location":"Lisbon, Portugal ","end_date":"2022-06-29","name":"27th Meeting of the European Society for Animal Cell Technology (ESACT): Advanced Cell Technologies: Making Protein, Cell, and Gene Therapies a Reality"},"date_created":"2023-08-08T13:50:25Z","status":"public","author":[{"last_name":"Hernández Rodriguez","full_name":"Hernández Rodriguez, Tanja","id":"52466","first_name":"Tanja"},{"last_name":"Pörtner","full_name":"Pörtner, Ralf","first_name":"Ralf"},{"last_name":"Lange-Hegermann","full_name":"Lange-Hegermann, Markus","id":"71761","first_name":"Markus"},{"first_name":"Florian M.","last_name":"Wurm","full_name":"Wurm, Florian M."},{"id":"45666","full_name":"Frahm, Björn","last_name":"Frahm","first_name":"Björn"}],"quality_controlled":"1","citation":{"havard":"T. Hernández Rodriguez, R. Pörtner, M. Lange-Hegermann, F.M. Wurm, B. Frahm, A systematic, model-based approach for decision making in upstream development – Considerations regarding clone selection and cell expansion, n.d.","ufg":"Hernández Rodriguez, Tanja u. a.: A systematic, model-based approach for decision making in upstream development – Considerations regarding clone selection and cell expansion, o. O. u. J. .","mla":"Hernández Rodriguez, Tanja, et al. A Systematic, Model-Based Approach for Decision Making in Upstream Development – Considerations Regarding Clone Selection and Cell Expansion.","chicago":"Hernández Rodriguez, Tanja, Ralf Pörtner, Markus Lange-Hegermann, Florian M. Wurm, and Björn Frahm. A Systematic, Model-Based Approach for Decision Making in Upstream Development – Considerations Regarding Clone Selection and Cell Expansion, n.d.","short":"T. Hernández Rodriguez, R. Pörtner, M. Lange-Hegermann, F.M. Wurm, B. Frahm, A Systematic, Model-Based Approach for Decision Making in Upstream Development – Considerations Regarding Clone Selection and Cell Expansion, n.d.","ama":"Hernández Rodriguez T, Pörtner R, Lange-Hegermann M, Wurm FM, Frahm B. A Systematic, Model-Based Approach for Decision Making in Upstream Development – Considerations Regarding Clone Selection and Cell Expansion.","din1505-2-1":"Hernández Rodriguez, Tanja ; Pörtner, Ralf ; Lange-Hegermann, Markus ; Wurm, Florian M. ; Frahm, Björn: A systematic, model-based approach for decision making in upstream development – Considerations regarding clone selection and cell expansion","apa":"Hernández Rodriguez, T., Pörtner, R., Lange-Hegermann, M., Wurm, F. M., & Frahm, B. (n.d.). A systematic, model-based approach for decision making in upstream development – Considerations regarding clone selection and cell expansion. 27th Meeting of the European Society for Animal Cell Technology (ESACT): Advanced Cell Technologies: Making Protein, Cell, and Gene Therapies a Reality, Lisbon, Portugal .","ieee":"T. Hernández Rodriguez, R. Pörtner, M. Lange-Hegermann, F. M. Wurm, and B. Frahm, A systematic, model-based approach for decision making in upstream development – Considerations regarding clone selection and cell expansion.","van":"Hernández Rodriguez T, Pörtner R, Lange-Hegermann M, Wurm FM, Frahm B. A systematic, model-based approach for decision making in upstream development – Considerations regarding clone selection and cell expansion.","chicago-de":"Hernández Rodriguez, Tanja, Ralf Pörtner, Markus Lange-Hegermann, Florian M. Wurm und Björn Frahm. A systematic, model-based approach for decision making in upstream development – Considerations regarding clone selection and cell expansion.","bjps":"Hernández Rodriguez T et al. (n.d.) A Systematic, Model-Based Approach for Decision Making in Upstream Development – Considerations Regarding Clone Selection and Cell Expansion. ."},"_id":"10198","type":"conference_poster"},{"oa":"1","_id":"10199","type":"conference_poster","citation":{"bjps":"Müller C et al. (2022) Microbial Spoilage in Vegan Foods. .","chicago-de":"Müller, Carolin, Jarmo Alarinta, Björn Frahm und Gun Wirtanen. 2022. Microbial spoilage in vegan foods. PBN 2022 Congress.","van":"Müller C, Alarinta J, Frahm B, Wirtanen G. Microbial spoilage in vegan foods. PBN 2022 Congress. 2022.","ieee":"C. Müller, J. Alarinta, B. Frahm, and G. Wirtanen, Microbial spoilage in vegan foods. 2022.","apa":"Müller, C., Alarinta, J., Frahm, B., & Wirtanen, G. (2022). Microbial spoilage in vegan foods. In PBN 2022 Congress. 10th International Congress of Food Technologists, Biotechnologists and Nutritionists: Smart Food for a Healthy Planet and Human Prosperity, Zagreb, Croatia.","din1505-2-1":"Müller, Carolin ; Alarinta, Jarmo ; Frahm, Björn ; Wirtanen, Gun: Microbial spoilage in vegan foods, 2022","chicago":"Müller, Carolin, Jarmo Alarinta, Björn Frahm, and Gun Wirtanen. Microbial Spoilage in Vegan Foods. PBN 2022 Congress, 2022.","ama":"Müller C, Alarinta J, Frahm B, Wirtanen G. Microbial Spoilage in Vegan Foods.; 2022.","short":"C. Müller, J. Alarinta, B. Frahm, G. Wirtanen, Microbial Spoilage in Vegan Foods, 2022.","mla":"Müller, Carolin, et al. “Microbial Spoilage in Vegan Foods.” PBN 2022 Congress, 2022.","ufg":"Müller, Carolin u. a.: Microbial spoilage in vegan foods, o. O. 2022.","havard":"C. Müller, J. Alarinta, B. Frahm, G. Wirtanen, Microbial spoilage in vegan foods, 2022."},"author":[{"full_name":"Müller, Carolin","last_name":"Müller","first_name":"Carolin"},{"first_name":"Jarmo","last_name":"Alarinta","full_name":"Alarinta, Jarmo"},{"first_name":"Björn","id":"45666","full_name":"Frahm, Björn","last_name":"Frahm"},{"first_name":"Gun","full_name":"Wirtanen, Gun","last_name":"Wirtanen"}],"status":"public","language":[{"iso":"eng"}],"publication_status":"published","department":[{"_id":"DEP4000"}],"title":"Microbial spoilage in vegan foods","conference":{"name":"10th International Congress of Food Technologists, Biotechnologists and Nutritionists: Smart Food for a Healthy Planet and Human Prosperity","end_date":"2022-12-02","start_date":"2022-11-30","location":"Zagreb, Croatia"},"date_created":"2023-08-08T13:55:46Z","main_file_link":[{"open_access":"1","url":"https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=&cad=rja&uact=8&ved=2ahUKEwjuw_yO69uAAxXW2QIHHd0xBi4QFnoECB4QAQ&url=https%3A%2F%2Fpbn2022congress.pbf.hr%2Fwp-content%2Fuploads%2F2022%2F11%2F1.-C_Muller_Microbial-spoilage-in-vegan-foods.pdf&usg=AOvVaw13kz2jtTtkxJQ3dgAkKDUc&opi=89978449"}],"publication":"PBN 2022 Congress","user_id":"83781","year":"2022","date_updated":"2023-08-14T09:31:12Z"},{"year":"2022","date_updated":"2025-06-26T13:32:36Z","user_id":"83781","external_id":{"isi":["000739093400001"],"pmid":["35311170"]},"date_created":"2021-04-08T06:37:30Z","language":[{"iso":"eng"}],"pmid":"1","status":"public","author":[{"full_name":"Weishaupt, Imke","id":"58425","last_name":"Weishaupt","first_name":"Imke"},{"full_name":"Neubauer, Peter","last_name":"Neubauer","first_name":"Peter"},{"orcid":"0000-0001-6401-8873","first_name":"Jan","last_name":"Schneider","id":"13209","full_name":"Schneider, Jan"}],"volume":10,"_id":"5425","page":"800-812","type":"journal_article","abstract":[{"text":"The feasibility of inline classification and characterization of seven fruit juice varieties was investigated by the application of near-infrared spectroscopy (NIRS) combined with chemometrics. The findings are intended to be used to optimize the flash pasteurization of liquid foods. More precise information of the kind of product in real time had to be achieved to enable a more product-specific process. Using the method of partial least squares discriminant analysis, the fruit juice varieties were classified, showing a classification rate of 100% regarding an internal and 69% regarding an external test sets. A characterization by the extract content, pH value, turbidity, and viscosity was made by fitting a partial least squares regression model. The percentage prediction error of the pH value was <3% for internal and external test sets, and for the Brix value prediction errors were about 4% (internal) and 20% (external). The parameters viscosity and turbidity were found to be unsuitable. Despite this, the strategy applied to gain more product-specific information in real time showed to be feasible. By linking the results to a database containing potentially harmful microorganisms for various types of fruit juices, a more product-specific calculation of the necessary heat input can be performed. To demonstrate the practical relevance, a comparison between conventional and product-adapted process control was performed using two fruit varieties as examples in case of Alicyclobacillus acidoterrestris. Thus, with more accurate product information, achieved through the use of NIRS with chemometrics, a more precise calculation of the heat input can be achieved.","lang":"eng"}],"keyword":["flash pasteurization","fruit juice characterization and classification","inline near-infrared spectroscopy","multivariate data analysis"],"isi":"1","publication":"Food Science & Nutrition","title":"Near-infrared spectroscopy for the inline classification and characterization of fruit juices for a product-customized flash pasteurization","department":[{"_id":"DEP4000"},{"_id":"DEP1308"}],"publication_identifier":{"issn":["2048-7177"]},"publication_status":"published","issue":"3","doi":" https://doi.org/10.1002/fsn3.2709","intvolume":" 10","citation":{"ama":"Weishaupt I, Neubauer P, Schneider J. Near-infrared spectroscopy for the inline classification and characterization of fruit juices for a product-customized flash pasteurization. Food Science & Nutrition. 2022;10(3):800-812. doi: https://doi.org/10.1002/fsn3.2709","apa":"Weishaupt, I., Neubauer, P., & Schneider, J. (2022). Near-infrared spectroscopy for the inline classification and characterization of fruit juices for a product-customized flash pasteurization. Food Science & Nutrition, 10(3), 800–812. https://doi.org/ https://doi.org/10.1002/fsn3.2709","havard":"I. Weishaupt, P. Neubauer, J. Schneider, Near-infrared spectroscopy for the inline classification and characterization of fruit juices for a product-customized flash pasteurization, Food Science & Nutrition. 10 (2022) 800–812.","ufg":"Weishaupt, Imke/Neubauer, Peter/Schneider, Jan: Near-infrared spectroscopy for the inline classification and characterization of fruit juices for a product-customized flash pasteurization, in: Food Science & Nutrition 10 (2022), H. 3, S. 800–812.","ieee":"I. Weishaupt, P. Neubauer, and J. Schneider, “Near-infrared spectroscopy for the inline classification and characterization of fruit juices for a product-customized flash pasteurization,” Food Science & Nutrition, vol. 10, no. 3, pp. 800–812, 2022, doi: https://doi.org/10.1002/fsn3.2709.","van":"Weishaupt I, Neubauer P, Schneider J. Near-infrared spectroscopy for the inline classification and characterization of fruit juices for a product-customized flash pasteurization. Food Science & Nutrition. 2022;10(3):800–12.","mla":"Weishaupt, Imke, et al. “Near-Infrared Spectroscopy for the Inline Classification and Characterization of Fruit Juices for a Product-Customized Flash Pasteurization.” Food Science & Nutrition, vol. 10, no. 3, 2022, pp. 800–12, https://doi.org/ https://doi.org/10.1002/fsn3.2709.","short":"I. Weishaupt, P. Neubauer, J. Schneider, Food Science & Nutrition 10 (2022) 800–812.","chicago":"Weishaupt, Imke, Peter Neubauer, and Jan Schneider. “Near-Infrared Spectroscopy for the Inline Classification and Characterization of Fruit Juices for a Product-Customized Flash Pasteurization.” Food Science & Nutrition 10, no. 3 (2022): 800–812. https://doi.org/ https://doi.org/10.1002/fsn3.2709.","din1505-2-1":"Weishaupt, Imke ; Neubauer, Peter ; Schneider, Jan: Near-infrared spectroscopy for the inline classification and characterization of fruit juices for a product-customized flash pasteurization. In: Food Science & Nutrition Bd. 10, Wiley (2022), Nr. 3, S. 800–812","chicago-de":"Weishaupt, Imke, Peter Neubauer und Jan Schneider. 2022. Near-infrared spectroscopy for the inline classification and characterization of fruit juices for a product-customized flash pasteurization. Food Science & Nutrition 10, Nr. 3: 800–812. doi: https://doi.org/10.1002/fsn3.2709, .","bjps":"Weishaupt I, Neubauer P and Schneider J (2022) Near-Infrared Spectroscopy for the Inline Classification and Characterization of Fruit Juices for a Product-Customized Flash Pasteurization. Food Science & Nutrition 10, 800–812."},"publisher":"Wiley"},{"place":"Dordrecht","pmid":"1","status":"public","author":[{"last_name":"Goffart","full_name":"Goffart, Jean-Pierre","first_name":"Jean-Pierre"},{"full_name":"Haverkort, Anton","last_name":"Haverkort","first_name":"Anton"},{"first_name":"Michael","last_name":"Storey","full_name":"Storey, Michael"},{"last_name":"Haase","full_name":"Haase, Norbert","id":"58390","first_name":"Norbert"},{"first_name":"Michel","full_name":"Martin, Michel","last_name":"Martin"},{"first_name":"Pierre","last_name":"Lebrun","full_name":"Lebrun, Pierre"},{"first_name":"Daniel","full_name":"Ryckmans, Daniel","last_name":"Ryckmans"},{"first_name":"Dominique","full_name":"Florins, Dominique","last_name":"Florins"},{"first_name":"Kürt","last_name":"Demeulemeester","full_name":"Demeulemeester, Kürt"}],"volume":65,"_id":"12833","type":"scientific_journal_article","page":"503-547","abstract":[{"text":"In Northwestern Europe, Germany, France, the Netherlands, the UK and Belgium constitute the biggest five potato producers, with total potato crop production around 60% of EU-28 production before Brexit. Soil and climate conditions are highly favourable for potato growth in this region. Production is under driving forces of (i) the potato processing industry, particularly in Belgium; (ii) the innovation for fresh potato in the UK, France and Germany; (iii) the leadership of Germany and the Netherlands for starch potato; and (iv) the dominance of the Netherlands for seed production. Based on an industrial agri-food production system, the region has the highest potato yield levels worldwide and developed relevant trade networks for export of seed, fresh and processed potato products in and outside Europe. Conventional and intensive potato production is widespread over the region, whilst organic production started to develop in Germany and France. Whether the coming decades will be as successful as the last ones for sustainable potato production will depend on how the sector and stakeholders of the whole potato value-chain will overcome new issues and challenges. These are mainly soil quality and health conservation, consequences of climate change, increasing bans on the use of plant protection products, tightening environmental standards, food waste reduction and increasing trade tensions hampering the flow of potatoes around the world. After a detailed description of the potato production in the region, this paper contains a SWOT analysis aiming to identify potential solutions to overcome environmental, technical, economic, political and societal issues in the region for sustainable potato production in the coming years and decades.","lang":"eng"}],"date_updated":"2025-06-26T13:26:42Z","year":"2022","user_id":"83781","date_created":"2025-04-23T08:28:07Z","external_id":{"pmid":["35106009"],"isi":["000749166300001"]},"language":[{"iso":"eng"}],"intvolume":" 65","publisher":"Springer ","citation":{"ieee":"J.-P. Goffart et al., “Potato Production in Northwestern Europe (Germany, France, the Netherlands, United Kingdom, Belgium): Characteristics, Issues, Challenges and Opportunities,” Potato research : journal of the European Association for Potato Research, vol. 65, no. 3, pp. 503–547, 2022, doi: 10.1007/s11540-021-09535-8.","van":"Goffart JP, Haverkort A, Storey M, Haase N, Martin M, Lebrun P, et al. Potato Production in Northwestern Europe (Germany, France, the Netherlands, United Kingdom, Belgium): Characteristics, Issues, Challenges and Opportunities. Potato research : journal of the European Association for Potato Research. 2022;65(3):503–47.","havard":"J.-P. Goffart, A. Haverkort, M. Storey, N. Haase, M. Martin, P. Lebrun, D. Ryckmans, D. Florins, K. Demeulemeester, Potato Production in Northwestern Europe (Germany, France, the Netherlands, United Kingdom, Belgium): Characteristics, Issues, Challenges and Opportunities, Potato Research : Journal of the European Association for Potato Research. 65 (2022) 503–547.","ufg":"Goffart, Jean-Pierre u. a.: Potato Production in Northwestern Europe (Germany, France, the Netherlands, United Kingdom, Belgium): Characteristics, Issues, Challenges and Opportunities, in: Potato research : journal of the European Association for Potato Research 65 (2022), H. 3, S. 503–547.","ama":"Goffart JP, Haverkort A, Storey M, et al. Potato Production in Northwestern Europe (Germany, France, the Netherlands, United Kingdom, Belgium): Characteristics, Issues, Challenges and Opportunities. Potato research : journal of the European Association for Potato Research. 2022;65(3):503-547. doi:10.1007/s11540-021-09535-8","apa":"Goffart, J.-P., Haverkort, A., Storey, M., Haase, N., Martin, M., Lebrun, P., Ryckmans, D., Florins, D., & Demeulemeester, K. (2022). Potato Production in Northwestern Europe (Germany, France, the Netherlands, United Kingdom, Belgium): Characteristics, Issues, Challenges and Opportunities. Potato Research : Journal of the European Association for Potato Research, 65(3), 503–547. https://doi.org/10.1007/s11540-021-09535-8","bjps":"Goffart J-P et al. (2022) Potato Production in Northwestern Europe (Germany, France, the Netherlands, United Kingdom, Belgium): Characteristics, Issues, Challenges and Opportunities. Potato research : journal of the European Association for Potato Research 65, 503–547.","chicago-de":"Goffart, Jean-Pierre, Anton Haverkort, Michael Storey, Norbert Haase, Michel Martin, Pierre Lebrun, Daniel Ryckmans, Dominique Florins und Kürt Demeulemeester. 2022. Potato Production in Northwestern Europe (Germany, France, the Netherlands, United Kingdom, Belgium): Characteristics, Issues, Challenges and Opportunities. Potato research : journal of the European Association for Potato Research 65, Nr. 3: 503–547. doi:10.1007/s11540-021-09535-8, .","mla":"Goffart, Jean-Pierre, et al. “Potato Production in Northwestern Europe (Germany, France, the Netherlands, United Kingdom, Belgium): Characteristics, Issues, Challenges and Opportunities.” Potato Research : Journal of the European Association for Potato Research, vol. 65, no. 3, 2022, pp. 503–47, https://doi.org/10.1007/s11540-021-09535-8.","chicago":"Goffart, Jean-Pierre, Anton Haverkort, Michael Storey, Norbert Haase, Michel Martin, Pierre Lebrun, Daniel Ryckmans, Dominique Florins, and Kürt Demeulemeester. “Potato Production in Northwestern Europe (Germany, France, the Netherlands, United Kingdom, Belgium): Characteristics, Issues, Challenges and Opportunities.” Potato Research : Journal of the European Association for Potato Research 65, no. 3 (2022): 503–47. https://doi.org/10.1007/s11540-021-09535-8.","short":"J.-P. Goffart, A. Haverkort, M. Storey, N. Haase, M. Martin, P. Lebrun, D. Ryckmans, D. Florins, K. Demeulemeester, Potato Research : Journal of the European Association for Potato Research 65 (2022) 503–547.","din1505-2-1":"Goffart, Jean-Pierre ; Haverkort, Anton ; Storey, Michael ; Haase, Norbert ; Martin, Michel ; Lebrun, Pierre ; Ryckmans, Daniel ; Florins, Dominique ; u. a.: Potato Production in Northwestern Europe (Germany, France, the Netherlands, United Kingdom, Belgium): Characteristics, Issues, Challenges and Opportunities. In: Potato research : journal of the European Association for Potato Research Bd. 65. Dordrecht, Springer (2022), Nr. 3, S. 503–547"},"keyword":["Industrial agri-food production","Production practices","Sustainability","Value-chain"],"publication":" Potato research : journal of the European Association for Potato Research","isi":"1","issue":"3","doi":"10.1007/s11540-021-09535-8","title":"Potato Production in Northwestern Europe (Germany, France, the Netherlands, United Kingdom, Belgium): Characteristics, Issues, Challenges and Opportunities","department":[{"_id":"DEP4000"},{"_id":"DEP4028"}],"publication_identifier":{"issn":["0014-3065"],"eissn":["1871-4528"]},"publication_status":"published"},{"date_created":"2025-06-15T09:54:05Z","language":[{"iso":"eng"}],"year":"2022","date_updated":"2025-06-16T11:49:06Z","user_id":"83781","article_number":"633","_id":"12944","type":"scientific_journal_article","volume":9,"abstract":[{"text":"Lyme borreliosis is a vector-borne disease in humans and animals caused by bacteria from the Borrelia burgdorferi sensu lato complex (Bbsl). The possible transmission of Bbsl from companion animals to humans via ticks makes this disease important in terms of One Health approaches. Thus, early and accurate diagnosis and treatment are of utmost importance. Today’s standard for the detection of specific antibodies against Bbsl is a two-tiered test system based on an ELISA for screening combined with a line immunoassay (LIA) for confirmation. In this study, 200 canine and 200 equine serum samples with known antibody status were tested with two different LIAs (A and B). Results were compared regarding sensitivity, specificity, the diagnostic outcome for dogs and horses, as well as operability of the test. The results for canine serum samples corresponded to 94.0%, making both LIAs a good choice for LB diagnostic in dogs. For equine serum samples, the agreement of both tests was 65.5%, displaying the challenge equine samples still provide in LB diagnostic. Major concerns were the interpretation of the OspA antigen (AG) signal and the use of unspecific (i.e., p100/p83) or too sensitive signals on the LIA. The operability of both LIAs was equally user-friendly. Regarding the tests’ evaluation, the scanning process provided by LIA A was a major advantage considering the comparability of the tests.","lang":"eng"}],"place":"Basel","author":[{"first_name":"Sophie","last_name":"Doff","full_name":"Doff, Sophie"},{"first_name":"Jasmin","full_name":"Wenderlein, Jasmin","last_name":"Wenderlein"},{"first_name":"Anna","full_name":"Wiesinger, Anna","last_name":"Wiesinger"},{"last_name":"Hiereth","full_name":"Hiereth, Stephanie","first_name":"Stephanie"},{"orcid":"0000-0002-4511-9537","first_name":"Sebastian","last_name":"Ulrich","id":"85847","full_name":"Ulrich, Sebastian"},{"first_name":"Reinhard","full_name":"Straubinger, Reinhard","last_name":"Straubinger"}],"extern":"1","status":"public","publication":"Veterinary Sciences : open access journal","publication_identifier":{"eissn":["2306-7381"]},"publication_status":"published","department":[{"_id":"DEP4010"}],"title":"Detection of Borrelia burgdorferi sensu-lato-Specific Antibodies in Sera of Canine and Equine Origin—A Comparative Study with Two Line Immunoassays","doi":"10.3390/vetsci9110633","issue":"11","keyword":["antibody","Borrelia burgdorferi sensu lato","canine","equine","serum diagnosis","line immunoassay"],"citation":{"van":"Doff S, Wenderlein J, Wiesinger A, Hiereth S, Ulrich S, Straubinger R. Detection of Borrelia burgdorferi sensu-lato-Specific Antibodies in Sera of Canine and Equine Origin—A Comparative Study with Two Line Immunoassays. Veterinary Sciences : open access journal. 2022;9(11).","ieee":"S. Doff, J. Wenderlein, A. Wiesinger, S. Hiereth, S. Ulrich, and R. Straubinger, “Detection of Borrelia burgdorferi sensu-lato-Specific Antibodies in Sera of Canine and Equine Origin—A Comparative Study with Two Line Immunoassays,” Veterinary Sciences : open access journal, vol. 9, no. 11, Art. no. 633, 2022, doi: 10.3390/vetsci9110633.","havard":"S. Doff, J. Wenderlein, A. Wiesinger, S. Hiereth, S. Ulrich, R. Straubinger, Detection of Borrelia burgdorferi sensu-lato-Specific Antibodies in Sera of Canine and Equine Origin—A Comparative Study with Two Line Immunoassays, Veterinary Sciences : Open Access Journal. 9 (2022).","ufg":"Doff, Sophie u. a.: Detection of Borrelia burgdorferi sensu-lato-Specific Antibodies in Sera of Canine and Equine Origin—A Comparative Study with Two Line Immunoassays, in: Veterinary Sciences : open access journal 9 (2022), H. 11.","ama":"Doff S, Wenderlein J, Wiesinger A, Hiereth S, Ulrich S, Straubinger R. Detection of Borrelia burgdorferi sensu-lato-Specific Antibodies in Sera of Canine and Equine Origin—A Comparative Study with Two Line Immunoassays. Veterinary Sciences : open access journal. 2022;9(11). doi:10.3390/vetsci9110633","apa":"Doff, S., Wenderlein, J., Wiesinger, A., Hiereth, S., Ulrich, S., & Straubinger, R. (2022). Detection of Borrelia burgdorferi sensu-lato-Specific Antibodies in Sera of Canine and Equine Origin—A Comparative Study with Two Line Immunoassays. Veterinary Sciences : Open Access Journal, 9(11), Article 633. https://doi.org/10.3390/vetsci9110633","chicago-de":"Doff, Sophie, Jasmin Wenderlein, Anna Wiesinger, Stephanie Hiereth, Sebastian Ulrich und Reinhard Straubinger. 2022. Detection of Borrelia burgdorferi sensu-lato-Specific Antibodies in Sera of Canine and Equine Origin—A Comparative Study with Two Line Immunoassays. Veterinary Sciences : open access journal 9, Nr. 11. doi:10.3390/vetsci9110633, .","bjps":"Doff S et al. (2022) Detection of Borrelia Burgdorferi Sensu-Lato-Specific Antibodies in Sera of Canine and Equine Origin—A Comparative Study with Two Line Immunoassays. Veterinary Sciences : open access journal 9.","chicago":"Doff, Sophie, Jasmin Wenderlein, Anna Wiesinger, Stephanie Hiereth, Sebastian Ulrich, and Reinhard Straubinger. “Detection of Borrelia Burgdorferi Sensu-Lato-Specific Antibodies in Sera of Canine and Equine Origin—A Comparative Study with Two Line Immunoassays.” Veterinary Sciences : Open Access Journal 9, no. 11 (2022). https://doi.org/10.3390/vetsci9110633.","short":"S. Doff, J. Wenderlein, A. Wiesinger, S. Hiereth, S. Ulrich, R. Straubinger, Veterinary Sciences : Open Access Journal 9 (2022).","mla":"Doff, Sophie, et al. “Detection of Borrelia Burgdorferi Sensu-Lato-Specific Antibodies in Sera of Canine and Equine Origin—A Comparative Study with Two Line Immunoassays.” Veterinary Sciences : Open Access Journal, vol. 9, no. 11, 633, 2022, https://doi.org/10.3390/vetsci9110633.","din1505-2-1":"Doff, Sophie ; Wenderlein, Jasmin ; Wiesinger, Anna ; Hiereth, Stephanie ; Ulrich, Sebastian ; Straubinger, Reinhard: Detection of Borrelia burgdorferi sensu-lato-Specific Antibodies in Sera of Canine and Equine Origin—A Comparative Study with Two Line Immunoassays. In: Veterinary Sciences : open access journal Bd. 9. Basel, MDPI (2022), Nr. 11"},"quality_controlled":"1","publisher":"MDPI","intvolume":" 9"},{"publication":"Toxins","doi":"10.3390/toxins14080515","issue":"8","publication_status":"published","publication_identifier":{"eissn":["2072-6651"]},"department":[{"_id":"DEP4010"}],"title":"Production of Satratoxin G and H Is Tightly Linked to Sporulation in Stachybotrys chartarum","keyword":["Stachybotrys chartarum genotype S","sporulation","satratoxins","macrocyclic trichothecenes","inter-colony communication"],"quality_controlled":"1","publisher":"MDPI","citation":{"havard":"K. Tribelhorn, M. Twarużek, E. Soszczyńska, J. Rau, C. Baschien, R.K. Straubinger, F. Ebel, S. Ulrich, Production of Satratoxin G and H Is Tightly Linked to Sporulation in Stachybotrys chartarum, Toxins. 14 (2022).","ufg":"Tribelhorn, Katharina u. a.: Production of Satratoxin G and H Is Tightly Linked to Sporulation in Stachybotrys chartarum, in: Toxins 14 (2022), H. 8.","mla":"Tribelhorn, Katharina, et al. “Production of Satratoxin G and H Is Tightly Linked to Sporulation in Stachybotrys Chartarum.” Toxins, vol. 14, no. 8, 515, 2022, https://doi.org/10.3390/toxins14080515.","ama":"Tribelhorn K, Twarużek M, Soszczyńska E, et al. Production of Satratoxin G and H Is Tightly Linked to Sporulation in Stachybotrys chartarum. Toxins. 2022;14(8). doi:10.3390/toxins14080515","short":"K. Tribelhorn, M. Twarużek, E. Soszczyńska, J. Rau, C. Baschien, R.K. Straubinger, F. Ebel, S. Ulrich, Toxins 14 (2022).","chicago":"Tribelhorn, Katharina, Magdalena Twarużek, Ewelina Soszczyńska, Jörg Rau, Christiane Baschien, Reinhard K. Straubinger, Frank Ebel, and Sebastian Ulrich. “Production of Satratoxin G and H Is Tightly Linked to Sporulation in Stachybotrys Chartarum.” Toxins 14, no. 8 (2022). https://doi.org/10.3390/toxins14080515.","din1505-2-1":"Tribelhorn, Katharina ; Twarużek, Magdalena ; Soszczyńska, Ewelina ; Rau, Jörg ; Baschien, Christiane ; Straubinger, Reinhard K. ; Ebel, Frank ; Ulrich, Sebastian: Production of Satratoxin G and H Is Tightly Linked to Sporulation in Stachybotrys chartarum. In: Toxins Bd. 14, MDPI (2022), Nr. 8","apa":"Tribelhorn, K., Twarużek, M., Soszczyńska, E., Rau, J., Baschien, C., Straubinger, R. K., Ebel, F., & Ulrich, S. (2022). Production of Satratoxin G and H Is Tightly Linked to Sporulation in Stachybotrys chartarum. Toxins, 14(8), Article 515. https://doi.org/10.3390/toxins14080515","ieee":"K. Tribelhorn et al., “Production of Satratoxin G and H Is Tightly Linked to Sporulation in Stachybotrys chartarum,” Toxins, vol. 14, no. 8, Art. no. 515, 2022, doi: 10.3390/toxins14080515.","van":"Tribelhorn K, Twarużek M, Soszczyńska E, Rau J, Baschien C, Straubinger RK, et al. Production of Satratoxin G and H Is Tightly Linked to Sporulation in Stachybotrys chartarum. Toxins. 2022;14(8).","chicago-de":"Tribelhorn, Katharina, Magdalena Twarużek, Ewelina Soszczyńska, Jörg Rau, Christiane Baschien, Reinhard K. Straubinger, Frank Ebel und Sebastian Ulrich. 2022. Production of Satratoxin G and H Is Tightly Linked to Sporulation in Stachybotrys chartarum. Toxins 14, Nr. 8. doi:10.3390/toxins14080515, .","bjps":"Tribelhorn K et al. (2022) Production of Satratoxin G and H Is Tightly Linked to Sporulation in Stachybotrys Chartarum. Toxins 14."},"intvolume":" 14","date_created":"2025-06-15T09:56:06Z","language":[{"iso":"eng"}],"date_updated":"2025-06-16T11:52:01Z","year":"2022","article_number":"515","user_id":"83781","_id":"12945","type":"scientific_journal_article","volume":14,"abstract":[{"lang":"eng","text":"Stachybotrys chartarum is a toxigenic fungus that is frequently isolated from damp building materials or improperly stored forage. Macrocyclic trichothecenes and in particular satratoxins are the most potent mycotoxins known to be produced by this fungus. Exposure of humans or animals to these secondary metabolites can be associated with severe health problems. To assess the pathogenic potential of S. chartarum isolates, it is essential to cultivate them under conditions that reliably promote toxin production. Potato dextrose agar (PDA) was reported to be the optimal nutrition medium for satratoxin production. In this study, the growth of S. chartarum genotype S strains on PDA from two manufacturers led to divergent results, namely, well-grown and sporulating cultures with high satratoxin concentrations (20.8 ± 0.4 µg/cm2) versus cultures with sparse sporulation and low satratoxin production (0.3 ± 0.1 µg/cm2). This finding is important for any attempt to identify toxigenic S. chartarum isolates. Further experiments performed with the two media provided strong evidence for a link between satratoxin production and sporulation. A comparison of three-point and one-point cultures grown on the two types of PDA, furthermore, demonstrated an inter-colony communication that influences both sporulation and mycotoxin production of S. chartarum genotype S strains."}],"extern":"1","author":[{"first_name":"Katharina","full_name":"Tribelhorn, Katharina","last_name":"Tribelhorn"},{"first_name":"Magdalena","full_name":"Twarużek, Magdalena","last_name":"Twarużek"},{"full_name":"Soszczyńska, Ewelina","last_name":"Soszczyńska","first_name":"Ewelina"},{"full_name":"Rau, Jörg","last_name":"Rau","first_name":"Jörg"},{"first_name":"Christiane","full_name":"Baschien, Christiane","last_name":"Baschien"},{"last_name":"Straubinger","full_name":"Straubinger, Reinhard K.","first_name":"Reinhard K."},{"full_name":"Ebel, Frank","last_name":"Ebel","first_name":"Frank"},{"full_name":"Ulrich, Sebastian","id":"85847","last_name":"Ulrich","first_name":"Sebastian","orcid":"0000-0002-4511-9537"}],"status":"public"},{"keyword":["antimicrobial resistance","meat microbiology","Salmonella","STEC","Trichinella"],"publication":"Biology : open access journal","issue":"7","doi":"10.3390/biology11070985","department":[{"_id":"DEP4010"}],"title":"Investigation of Meat from Ostriches Raised and Slaughtered in Bavaria, Germany: Microbiological Quality and Antimicrobial Resistance","publication_status":"published","publication_identifier":{"eissn":["2079-7737"]},"intvolume":" 11","publisher":"MDPI","quality_controlled":"1","citation":{"chicago-de":"Beindorf, Philipp-Michael, Oksana Kovalenko, Sebastian Ulrich, Hanna Geißler, Rüdiger Korbel, Karin Schwaiger, Samart Dorn-In und Irene Esteban-Cuesta. 2022. Investigation of Meat from Ostriches Raised and Slaughtered in Bavaria, Germany: Microbiological Quality and Antimicrobial Resistance. Biology : open access journal 11, Nr. 7. doi:10.3390/biology11070985, .","bjps":"Beindorf P-M et al. (2022) Investigation of Meat from Ostriches Raised and Slaughtered in Bavaria, Germany: Microbiological Quality and Antimicrobial Resistance. Biology : open access journal 11.","ieee":"P.-M. Beindorf et al., “Investigation of Meat from Ostriches Raised and Slaughtered in Bavaria, Germany: Microbiological Quality and Antimicrobial Resistance,” Biology : open access journal, vol. 11, no. 7, Art. no. 985, 2022, doi: 10.3390/biology11070985.","van":"Beindorf PM, Kovalenko O, Ulrich S, Geißler H, Korbel R, Schwaiger K, et al. Investigation of Meat from Ostriches Raised and Slaughtered in Bavaria, Germany: Microbiological Quality and Antimicrobial Resistance. Biology : open access journal. 2022;11(7).","din1505-2-1":"Beindorf, Philipp-Michael ; Kovalenko, Oksana ; Ulrich, Sebastian ; Geißler, Hanna ; Korbel, Rüdiger ; Schwaiger, Karin ; Dorn-In, Samart ; Esteban-Cuesta, Irene: Investigation of Meat from Ostriches Raised and Slaughtered in Bavaria, Germany: Microbiological Quality and Antimicrobial Resistance. In: Biology : open access journal Bd. 11. Basel, MDPI (2022), Nr. 7","apa":"Beindorf, P.-M., Kovalenko, O., Ulrich, S., Geißler, H., Korbel, R., Schwaiger, K., Dorn-In, S., & Esteban-Cuesta, I. (2022). Investigation of Meat from Ostriches Raised and Slaughtered in Bavaria, Germany: Microbiological Quality and Antimicrobial Resistance. Biology : Open Access Journal, 11(7), Article 985. https://doi.org/10.3390/biology11070985","mla":"Beindorf, Philipp-Michael, et al. “Investigation of Meat from Ostriches Raised and Slaughtered in Bavaria, Germany: Microbiological Quality and Antimicrobial Resistance.” Biology : Open Access Journal, vol. 11, no. 7, 985, 2022, https://doi.org/10.3390/biology11070985.","short":"P.-M. Beindorf, O. Kovalenko, S. Ulrich, H. Geißler, R. Korbel, K. Schwaiger, S. Dorn-In, I. Esteban-Cuesta, Biology : Open Access Journal 11 (2022).","ama":"Beindorf PM, Kovalenko O, Ulrich S, et al. Investigation of Meat from Ostriches Raised and Slaughtered in Bavaria, Germany: Microbiological Quality and Antimicrobial Resistance. Biology : open access journal. 2022;11(7). doi:10.3390/biology11070985","chicago":"Beindorf, Philipp-Michael, Oksana Kovalenko, Sebastian Ulrich, Hanna Geißler, Rüdiger Korbel, Karin Schwaiger, Samart Dorn-In, and Irene Esteban-Cuesta. “Investigation of Meat from Ostriches Raised and Slaughtered in Bavaria, Germany: Microbiological Quality and Antimicrobial Resistance.” Biology : Open Access Journal 11, no. 7 (2022). https://doi.org/10.3390/biology11070985.","ufg":"Beindorf, Philipp-Michael u. a.: Investigation of Meat from Ostriches Raised and Slaughtered in Bavaria, Germany: Microbiological Quality and Antimicrobial Resistance, in: Biology : open access journal 11 (2022), H. 7.","havard":"P.-M. Beindorf, O. Kovalenko, S. Ulrich, H. Geißler, R. Korbel, K. Schwaiger, S. Dorn-In, I. Esteban-Cuesta, Investigation of Meat from Ostriches Raised and Slaughtered in Bavaria, Germany: Microbiological Quality and Antimicrobial Resistance, Biology : Open Access Journal. 11 (2022)."},"year":"2022","date_updated":"2025-06-16T11:55:55Z","article_number":"985","user_id":"83781","date_created":"2025-06-15T09:56:52Z","language":[{"iso":"eng"}],"place":"Basel","status":"public","extern":"1","author":[{"first_name":"Philipp-Michael","full_name":"Beindorf, Philipp-Michael","last_name":"Beindorf"},{"first_name":"Oksana","last_name":"Kovalenko","full_name":"Kovalenko, Oksana"},{"first_name":"Sebastian","orcid":"0000-0002-4511-9537","full_name":"Ulrich, Sebastian","id":"85847","last_name":"Ulrich"},{"full_name":"Geißler, Hanna","last_name":"Geißler","first_name":"Hanna"},{"first_name":"Rüdiger","last_name":"Korbel","full_name":"Korbel, Rüdiger"},{"first_name":"Karin","last_name":"Schwaiger","full_name":"Schwaiger, Karin"},{"first_name":"Samart","last_name":"Dorn-In","full_name":"Dorn-In, Samart"},{"full_name":"Esteban-Cuesta, Irene","last_name":"Esteban-Cuesta","first_name":"Irene"}],"volume":11,"_id":"12946","type":"scientific_journal_article","abstract":[{"text":"Ostrich meat is characterized by high nutritional value; however, it remains an exotic product in most countries worldwide. In Europe, only few data are available regarding its microbial contamination, prevalence of antimicrobial-resistant bacteria, and safety. Therefore, this study aimed to investigate the microbiological quality and safety of ostrich meat samples (n = 55), each from one animal, produced in Bavaria, Germany. The provided microbiological status of ostrich meat included mesophilic aerobic bacteria, Enterobacteria, and mesophilic yeast and molds. In terms of food safety, all meat samples were negative for Salmonella spp. and Trichinella spp. Additionally, meat samples and a further 30 stool samples from 30 individuals were investigated for Shiga toxin-producing Escherichia coli genes, with two meat samples that were qPCR-positive. Antimicrobial-resistant Enterobacteriaceae, Enterococcus faecalis, and Enterococcus faecium strains were from meat and stool samples also analyzed; 13 potentially resistant Enterobacteriaceae (meat samples) and 4 Enterococcus faecium (stool samples) were isolated, and their susceptibility against 29 and 14 antimicrobials, respectively, was characterized. The results of this study provide an overview of microbial loads and food safety aspects that may be used as baseline data for the ostrich meat industry to improve their hygienic quality. However, the implementation of monitoring programs is recommended, and microbiological standards for ostrich meat production should be established.","lang":"eng"}]},{"status":"public","extern":"1","author":[{"orcid":"0000-0002-4511-9537","first_name":"Sebastian","last_name":"Ulrich","id":"85847","full_name":"Ulrich, Sebastian"},{"first_name":"Katharina","last_name":"Lang","full_name":"Lang, Katharina"},{"last_name":"Niessen","full_name":"Niessen, Ludwig","first_name":"Ludwig"},{"full_name":"Baschien, Christiane","last_name":"Baschien","first_name":"Christiane"},{"first_name":"Robert","full_name":"Kosicki, Robert","last_name":"Kosicki"},{"full_name":"Twarużek, Magdalena","last_name":"Twarużek","first_name":"Magdalena"},{"first_name":"Reinhard K.","last_name":"Straubinger","full_name":"Straubinger, Reinhard K."},{"full_name":"Ebel, Frank","last_name":"Ebel","first_name":"Frank"}],"abstract":[{"text":"Stachybotrys chartarum is frequently isolated from damp building materials or improperly stored animal forage. Human and animal exposure to the secondary metabolites of this mold is linked to severe health effects. The mutually exclusive production of either satratoxins or atranones defines the chemotypes A and S. Based upon the genes (satratoxin cluster, SC1-3, sat or atranone cluster, AC1, atr) that are supposed to be essential for satratoxin and atranone production, S. chartarum can furthermore be divided into three genotypes: the S-type possessing all sat- but no atr-genes, the A-type lacking the sat- but harboring all atr-genes, and the H-type having only certain sat- and all atr-genes. We analyzed the above-mentioned gene clusters and their flanking regions to shed light on the evolutionary relationship. Furthermore, we performed a deep re-sequencing and LC-MS/MS (Liquid chromatography–mass spectrometry) analysis. We propose a first model for the evolution of the S. chartarum genotypes. We assume that genotype H represents the most ancient form. A loss of the AC1 and the concomitant acquisition of the SC2 led to the emergence of the genotype S. According to our model, the genotype H also developed towards genotype A, a process that was accompanied by a loss of SC1 and SC3.","lang":"eng"}],"volume":8,"_id":"12947","type":"scientific_journal_article","article_number":"340","user_id":"83781","date_updated":"2025-06-16T11:59:52Z","year":"2022","language":[{"iso":"eng"}],"date_created":"2025-06-15T09:57:20Z","intvolume":" 8","publisher":"MDPI AG","quality_controlled":"1","citation":{"ieee":"S. Ulrich et al., “The Evolution of the Satratoxin and Atranone Gene Clusters of Stachybotrys chartarum,” Journal of Fungi, vol. 8, no. 4, Art. no. 340, 2022, doi: 10.3390/jof8040340.","van":"Ulrich S, Lang K, Niessen L, Baschien C, Kosicki R, Twarużek M, et al. The Evolution of the Satratoxin and Atranone Gene Clusters of Stachybotrys chartarum. Journal of Fungi. 2022;8(4).","ufg":"Ulrich, Sebastian u. a.: The Evolution of the Satratoxin and Atranone Gene Clusters of Stachybotrys chartarum, in: Journal of Fungi 8 (2022), H. 4.","havard":"S. Ulrich, K. Lang, L. Niessen, C. Baschien, R. Kosicki, M. Twarużek, R.K. Straubinger, F. Ebel, The Evolution of the Satratoxin and Atranone Gene Clusters of Stachybotrys chartarum, Journal of Fungi. 8 (2022).","apa":"Ulrich, S., Lang, K., Niessen, L., Baschien, C., Kosicki, R., Twarużek, M., Straubinger, R. K., & Ebel, F. (2022). The Evolution of the Satratoxin and Atranone Gene Clusters of Stachybotrys chartarum. Journal of Fungi, 8(4), Article 340. https://doi.org/10.3390/jof8040340","ama":"Ulrich S, Lang K, Niessen L, et al. The Evolution of the Satratoxin and Atranone Gene Clusters of Stachybotrys chartarum. Journal of Fungi. 2022;8(4). doi:10.3390/jof8040340","chicago-de":"Ulrich, Sebastian, Katharina Lang, Ludwig Niessen, Christiane Baschien, Robert Kosicki, Magdalena Twarużek, Reinhard K. Straubinger und Frank Ebel. 2022. The Evolution of the Satratoxin and Atranone Gene Clusters of Stachybotrys chartarum. Journal of Fungi 8, Nr. 4. doi:10.3390/jof8040340, .","bjps":"Ulrich S et al. (2022) The Evolution of the Satratoxin and Atranone Gene Clusters of Stachybotrys Chartarum. Journal of Fungi 8.","din1505-2-1":"Ulrich, Sebastian ; Lang, Katharina ; Niessen, Ludwig ; Baschien, Christiane ; Kosicki, Robert ; Twarużek, Magdalena ; Straubinger, Reinhard K. ; Ebel, Frank: The Evolution of the Satratoxin and Atranone Gene Clusters of Stachybotrys chartarum. In: Journal of Fungi Bd. 8, MDPI AG (2022), Nr. 4","mla":"Ulrich, Sebastian, et al. “The Evolution of the Satratoxin and Atranone Gene Clusters of Stachybotrys Chartarum.” Journal of Fungi, vol. 8, no. 4, 340, 2022, https://doi.org/10.3390/jof8040340.","chicago":"Ulrich, Sebastian, Katharina Lang, Ludwig Niessen, Christiane Baschien, Robert Kosicki, Magdalena Twarużek, Reinhard K. Straubinger, and Frank Ebel. “The Evolution of the Satratoxin and Atranone Gene Clusters of Stachybotrys Chartarum.” Journal of Fungi 8, no. 4 (2022). https://doi.org/10.3390/jof8040340.","short":"S. Ulrich, K. Lang, L. Niessen, C. Baschien, R. Kosicki, M. Twarużek, R.K. Straubinger, F. Ebel, Journal of Fungi 8 (2022)."},"keyword":["Stachybotrys","genome","macrocyclic trichothecene","atranone"],"issue":"4","doi":"10.3390/jof8040340","title":"The Evolution of the Satratoxin and Atranone Gene Clusters of Stachybotrys chartarum","department":[{"_id":"DEP4010"}],"publication_status":"published","publication_identifier":{"eissn":["2309-608X"]},"publication":"Journal of Fungi"},{"publication_status":"published","publication_identifier":{"eissn":["2076-2615"]},"title":"Morphology of Starch Particles along the Passage through the Gastrointestinal Tract in Laboratory Mice Fed Extruded and Pelleted Diets","department":[{"_id":"DEP4010"}],"doi":"10.3390/ani12080952","issue":"8","publication":"Animals","keyword":["amylase","carbohydrate metabolism","processing","laboratory animal diets","caecum fermentation"],"citation":{"bjps":"Wenderlein J et al. (2022) Morphology of Starch Particles along the Passage through the Gastrointestinal Tract in Laboratory Mice Fed Extruded and Pelleted Diets. Animals 12.","chicago-de":"Wenderlein, Jasmin, Ellen Kienzle, Reinhard K. Straubinger, Heidrun Schöl, Sebastian Ulrich und Linda Franziska Böswald. 2022. Morphology of Starch Particles along the Passage through the Gastrointestinal Tract in Laboratory Mice Fed Extruded and Pelleted Diets. Animals 12, Nr. 8. doi:10.3390/ani12080952, .","ieee":"J. Wenderlein, E. Kienzle, R. K. Straubinger, H. Schöl, S. Ulrich, and L. F. Böswald, “Morphology of Starch Particles along the Passage through the Gastrointestinal Tract in Laboratory Mice Fed Extruded and Pelleted Diets,” Animals, vol. 12, no. 8, Art. no. 952, 2022, doi: 10.3390/ani12080952.","van":"Wenderlein J, Kienzle E, Straubinger RK, Schöl H, Ulrich S, Böswald LF. Morphology of Starch Particles along the Passage through the Gastrointestinal Tract in Laboratory Mice Fed Extruded and Pelleted Diets. Animals. 2022;12(8).","din1505-2-1":"Wenderlein, Jasmin ; Kienzle, Ellen ; Straubinger, Reinhard K. ; Schöl, Heidrun ; Ulrich, Sebastian ; Böswald, Linda Franziska: Morphology of Starch Particles along the Passage through the Gastrointestinal Tract in Laboratory Mice Fed Extruded and Pelleted Diets. In: Animals Bd. 12. Basel, MDPI AG (2022), Nr. 8","apa":"Wenderlein, J., Kienzle, E., Straubinger, R. K., Schöl, H., Ulrich, S., & Böswald, L. F. (2022). Morphology of Starch Particles along the Passage through the Gastrointestinal Tract in Laboratory Mice Fed Extruded and Pelleted Diets. Animals, 12(8), Article 952. https://doi.org/10.3390/ani12080952","mla":"Wenderlein, Jasmin, et al. “Morphology of Starch Particles along the Passage through the Gastrointestinal Tract in Laboratory Mice Fed Extruded and Pelleted Diets.” Animals, vol. 12, no. 8, 952, 2022, https://doi.org/10.3390/ani12080952.","short":"J. Wenderlein, E. Kienzle, R.K. Straubinger, H. Schöl, S. Ulrich, L.F. Böswald, Animals 12 (2022).","chicago":"Wenderlein, Jasmin, Ellen Kienzle, Reinhard K. Straubinger, Heidrun Schöl, Sebastian Ulrich, and Linda Franziska Böswald. “Morphology of Starch Particles along the Passage through the Gastrointestinal Tract in Laboratory Mice Fed Extruded and Pelleted Diets.” Animals 12, no. 8 (2022). https://doi.org/10.3390/ani12080952.","ama":"Wenderlein J, Kienzle E, Straubinger RK, Schöl H, Ulrich S, Böswald LF. Morphology of Starch Particles along the Passage through the Gastrointestinal Tract in Laboratory Mice Fed Extruded and Pelleted Diets. Animals. 2022;12(8). doi:10.3390/ani12080952","ufg":"Wenderlein, Jasmin u. a.: Morphology of Starch Particles along the Passage through the Gastrointestinal Tract in Laboratory Mice Fed Extruded and Pelleted Diets, in: Animals 12 (2022), H. 8.","havard":"J. Wenderlein, E. Kienzle, R.K. Straubinger, H. Schöl, S. Ulrich, L.F. Böswald, Morphology of Starch Particles along the Passage through the Gastrointestinal Tract in Laboratory Mice Fed Extruded and Pelleted Diets, Animals. 12 (2022)."},"quality_controlled":"1","publisher":"MDPI AG","intvolume":" 12","language":[{"iso":"eng"}],"date_created":"2025-06-15T09:57:56Z","user_id":"83781","article_number":"952","date_updated":"2025-06-16T12:01:46Z","year":"2022","abstract":[{"text":"Diet processing impacts on starch properties, such as the degree of starch gelatinization. This affects digestibility, as shown in laboratory mice fed either a pelleted or an extruded diet. In the present study, the morphology of starch particles throughout the digestive tract of mice was visualized. Thirty-two female C57BL/6J mice were used for a feeding trial. They were fed a commercial maintenance diet for laboratory mice, which was available in pelleted and extruded form, for seven weeks. The mice were sacrificed after the feeding period, and chyme samples were collected from five sites (stomach, anterior and posterior small intestine, caecum, colon). Samples of diets, chyme and faeces were analyzed via stereomicroscopy (stained with Lugol’s iodine) and scanning electron microscopy (SEM). The starch granules appeared more compact in the pelleted diet, showing first signs of degradation only in the small intestine. The caecum content of both diets group was intensively stained, particles as well as fluid phase, indicating that it contained mainly starch. The SEM pictures of caecum content showed abundant bacteria near starch particles. This suggests selective retention of prae-caecally undigested starch in the murine caecum, likely the site of microbial fermentation.","lang":"eng"}],"type":"scientific_journal_article","_id":"12948","volume":12,"author":[{"first_name":"Jasmin","full_name":"Wenderlein, Jasmin","last_name":"Wenderlein"},{"last_name":"Kienzle","full_name":"Kienzle, Ellen","first_name":"Ellen"},{"full_name":"Straubinger, Reinhard K.","last_name":"Straubinger","first_name":"Reinhard K."},{"last_name":"Schöl","full_name":"Schöl, Heidrun","first_name":"Heidrun"},{"last_name":"Ulrich","id":"85847","full_name":"Ulrich, Sebastian","orcid":"0000-0002-4511-9537","first_name":"Sebastian"},{"full_name":"Böswald, Linda Franziska","last_name":"Böswald","first_name":"Linda Franziska"}],"extern":"1","status":"public","place":"Basel"},{"user_id":"83781","year":"2022","date_updated":"2025-06-16T14:12:46Z","language":[{"iso":"ger"}],"date_created":"2025-06-15T10:05:27Z","main_file_link":[{"open_access":"1","url":"https://pferdeheilkunde.de/files/20220606.pdf"}],"extern":"1","author":[{"last_name":"Gehlen","full_name":"Gehlen, Heidrun","first_name":"Heidrun"},{"full_name":"Inerle, Katharina S","last_name":"Inerle","first_name":"Katharina S"},{"orcid":"0000-0002-4511-9537","first_name":"Sebastian","last_name":"Ulrich","full_name":"Ulrich, Sebastian","id":"85847"},{"first_name":"Beatrice","full_name":"Briese, Beatrice","last_name":"Briese"},{"full_name":"Straubinger, Reinhard K.","last_name":"Straubinger","first_name":"Reinhard K."}],"status":"public","place":"Stuttgart","abstract":[{"text":"Mit dieser Arbeit sollte die klinische Relevanz von Infektionen mit Borrelia burgdorferi sensu lato (Bbsl) sowie Anaplas-\r\nma phagocytophilum (Ap) bei Pferden in Deutschland untersucht und mögliche Assoziationen zwischen typischen klinischen Veränderungen und spezifischen erhöhten Serumantikörperspiegeln gefunden werden. Hierfür wurden Pferde mit dem Verdacht auf eine klinisch manifeste Lyme-Borreliose (LB) deutschlandweit untersucht. Die Tierärzte wurden zudem gebeten, einen Befund- bzw. Fragebogen auszufüllen. Neben einer Blutprobe von dem LB-erkrankten bzw. -verdächtigen Pferd wurde immer auch eine Blutprobe eines gesunden Kontrollpferdes aus dem gleichen Bestand entnommen. Die Blutproben wurden mittels ELISA (enzyme-linked immunosorbent assay) und Line-Immunoassay auf spezifische Antikörper (Ak) gegen Bbsl und zusätzlich mittels eines validierten SNAP-Tests (SNAP® 4Dx Plus® ELISA) auf spezifische Ak für Bbsl und Anaplasma phagocytophilum (Ap) untersucht. Zudem wurde ein manueller Ausstrich auf Einschlusskörperchen in den Granulozyten, die auf eine Ap-Infektion hindeuten, untersucht. Insgesamt wurden 123 LB-Verdachts- und 113 Kontrollpferde an der Studie aufgenommen. 114 Tierarztfragebögen und Blutproben lagen vollständig vor und gingen in die statistische Auswertung ein. Die häufigsten Vorstellungsgründe der LB-Verdachtstiere waren Lahmheit (n = 36; nges = 79; 45,6 %), Leistungsschwäche (n = 19; 24,1 %) und Apathie (n = 12; 15,2 %). Bei fast der Hälfte der Patienten wurden die klinischen Veränderungen bereits seit über sechs Monaten beobachtet (n = 48; nges = 112; 42,9 %). Zahlreiche Tiere zeigten mehrere, oftmals unspezifische klinische Veränderungen (n = 104; nges = 114; 92,2 %) und/oder litten zusätzlich unter einer chronischen Erkrankung (n = 48; nges = 114; 42,5 %). Obwohl in vielen Fällen schon eine weiterführende Infektionsdiagnostik (n = 64 von nges = 114; 56,1 %) durchgeführt worden war, wurden einige Pferde bislang noch nicht weitergehend labordiagnostisch untersucht (n = 14; nges = 114; 12,3 %). Bei 15 % der Probanden (n = 29; nges = 112) war zudem bislang noch keine eingehende Untersuchung einzelner Organsysteme erfolgt. Auf Basis der eigenen serologischen Befunde wurden 51 % (n = 63) der LB Verdachtspferde negativ (49 % der Verdachtspferde; n = 55), 28 % (n = 34) wurden grenzwertig (35 % der Kontrollpferde; n = 40) und 21 % (n = 26) positiv (16 % der Kontrollpferde; n = 18) auf spezifische Ak gegen Bbsl getestet. Ein positiver Ap-spezifischer Ak-Nachweis lag bei 19,5 % der Verdachtspferde (16,8 % der Kontrollpferde) vor. Ein Hinweis auf eine Coinfektion mit Bbsl und Ap konnte bei sieben Verdachtstieren (5,7 %; 2 Kontrollpferde, 1.8 %) gefunden werden. Die Blutausstriche waren bei allen Verdachts- und Kontrolltieren, bei denen sie auswertbar waren (n = 98), ohne besonderen Befund. Die hohe Zahl klinisch inapparenter Verläufe von Infektionen mit Bbsl konnte durch die hohe Zahl seropositiver Probanden (n = 18; nges = 112; 16 %)\r\nin der gesunden Kontrollgruppe (KG) bestätigt werden. Insgesamt ergab sich ein kaum differierender Serostatus von Verdachts- und Kontrollpferden (p = 0,887). Es konnten mit dem gewonnenen Datenmaterial keine pathognomonisch definierten, klinischen Veränderungen für die LB bei Pferden herausgearbeitet werden. Weder das gehäufte Auftreten unspezifischer Störungen des Allgemeinbefindens (p = 0,043), noch Lahmheiten (p = 0,782) oder Gelenkschwellungen (p = 0,013) konnten statistisch signifikant im Zusammenhang mit positivem Bbsl-Ak-Nachweis beobachtet werden. Die Chance für einen positiven Ap-Ak-Nachweis war bei Fieber (OR = 3,54 (1,28–9,73)) und Inappetenz (OR = 4,54 (1,44–14,29)) erhöht. Bei Coinfektionen (Bbsl + Ap) wurden zudem auffallend häufig neurologische Veränderungen, wie Kopfnervenausfälle (p = 0,030) und Hinweise auf eine Meningoenzephalitis (p = 0,003) diagnostiziert, wobei letztere Korrelation aufgrund der geringen Anzahl\r\nan betroffenen Patienten mit einer Unsicherheit hinsichtlich der Praxisrelevanz behaftet ist.","lang":"eng"}],"_id":"12957","type":"scientific_journal_article","page":"544–553","volume":38,"keyword":["Equine Lyme-Borreliose","Equine Granulozytäre Anaplasmose","Seroprävalenz","Coinfektion"],"doi":"10.21836/PEM20220606","issue":"6","publication_status":"published","publication_identifier":{"issn":["0177-7726"],"eissn":["2943-1794 "]},"department":[{"_id":"DEP4010"}],"title":"Lyme-Borreliose und Granulozytäre Anaplasmose bei Pferden Teil 2 – Klinische Relevanz (Tierarztbefragung)","publication":"Pferdeheilkunde ","intvolume":" 38","oa":"1","publisher":"Hippiatrika-Verl. GmbH ","citation":{"havard":"H. Gehlen, K.S. Inerle, S. Ulrich, B. Briese, R.K. Straubinger, Lyme-Borreliose und Granulozytäre Anaplasmose bei Pferden Teil 2 – Klinische Relevanz (Tierarztbefragung), Pferdeheilkunde . 38 (2022) 544–553.","ufg":"Gehlen, Heidrun u. a.: Lyme-Borreliose und Granulozytäre Anaplasmose bei Pferden Teil 2 – Klinische Relevanz (Tierarztbefragung), in: Pferdeheilkunde 38 (2022), H. 6, S. 544–553.","ama":"Gehlen H, Inerle KS, Ulrich S, Briese B, Straubinger RK. Lyme-Borreliose und Granulozytäre Anaplasmose bei Pferden Teil 2 – Klinische Relevanz (Tierarztbefragung). Pferdeheilkunde . 2022;38(6):544-553. doi:10.21836/PEM20220606","apa":"Gehlen, H., Inerle, K. S., Ulrich, S., Briese, B., & Straubinger, R. K. (2022). Lyme-Borreliose und Granulozytäre Anaplasmose bei Pferden Teil 2 – Klinische Relevanz (Tierarztbefragung). Pferdeheilkunde , 38(6), 544–553. https://doi.org/10.21836/PEM20220606","ieee":"H. Gehlen, K. S. Inerle, S. Ulrich, B. Briese, and R. K. Straubinger, “Lyme-Borreliose und Granulozytäre Anaplasmose bei Pferden Teil 2 – Klinische Relevanz (Tierarztbefragung),” Pferdeheilkunde , vol. 38, no. 6, pp. 544–553, 2022, doi: 10.21836/PEM20220606.","van":"Gehlen H, Inerle KS, Ulrich S, Briese B, Straubinger RK. Lyme-Borreliose und Granulozytäre Anaplasmose bei Pferden Teil 2 – Klinische Relevanz (Tierarztbefragung). Pferdeheilkunde . 2022;38(6):544–53.","mla":"Gehlen, Heidrun, et al. “Lyme-Borreliose und Granulozytäre Anaplasmose bei Pferden Teil 2 – Klinische Relevanz (Tierarztbefragung).” Pferdeheilkunde , vol. 38, no. 6, 2022, pp. 544–53, https://doi.org/10.21836/PEM20220606.","short":"H. Gehlen, K.S. Inerle, S. Ulrich, B. Briese, R.K. Straubinger, Pferdeheilkunde 38 (2022) 544–553.","chicago":"Gehlen, Heidrun, Katharina S Inerle, Sebastian Ulrich, Beatrice Briese, and Reinhard K. Straubinger. “Lyme-Borreliose und Granulozytäre Anaplasmose bei Pferden Teil 2 – Klinische Relevanz (Tierarztbefragung).” Pferdeheilkunde 38, no. 6 (2022): 544–53. https://doi.org/10.21836/PEM20220606.","din1505-2-1":"Gehlen, Heidrun ; Inerle, Katharina S ; Ulrich, Sebastian ; Briese, Beatrice ; Straubinger, Reinhard K.: Lyme-Borreliose und Granulozytäre Anaplasmose bei Pferden Teil 2 – Klinische Relevanz (Tierarztbefragung). In: Pferdeheilkunde Bd. 38. Stuttgart, Hippiatrika-Verl. GmbH (2022), Nr. 6, S. 544–553","chicago-de":"Gehlen, Heidrun, Katharina S Inerle, Sebastian Ulrich, Beatrice Briese und Reinhard K. Straubinger. 2022. Lyme-Borreliose und Granulozytäre Anaplasmose bei Pferden Teil 2 – Klinische Relevanz (Tierarztbefragung). Pferdeheilkunde 38, Nr. 6: 544–553. doi:10.21836/PEM20220606, .","bjps":"Gehlen H et al. (2022) Lyme-Borreliose und Granulozytäre Anaplasmose bei Pferden Teil 2 – Klinische Relevanz (Tierarztbefragung). Pferdeheilkunde 38, 544–553."}},{"intvolume":" 14","oa":"1","citation":{"van":"Ramm S, Fulek R, Eberle VA, Kiera C, Odefey U, Pein-Hackelbusch M. Compression Density as an Alternative to Identify an Optimal Moisture Content for High Shear Wet Granulation as an Initial Step for Spheronisation. Pharmaceutics. 2022;14(11).","ieee":"S. Ramm, R. Fulek, V. A. Eberle, C. Kiera, U. Odefey, and M. Pein-Hackelbusch, “Compression Density as an Alternative to Identify an Optimal Moisture Content for High Shear Wet Granulation as an Initial Step for Spheronisation.,” Pharmaceutics, vol. 14, no. 11, Art. no. 2303, 2022, doi: https://doi.org/10.3390/pharmaceutics14112303.","ufg":"Ramm, Selina u. a.: Compression Density as an Alternative to Identify an Optimal Moisture Content for High Shear Wet Granulation as an Initial Step for Spheronisation., in: Pharmaceutics 14 (2022), H. 11.","havard":"S. Ramm, R. Fulek, V.A. Eberle, C. Kiera, U. Odefey, M. Pein-Hackelbusch, Compression Density as an Alternative to Identify an Optimal Moisture Content for High Shear Wet Granulation as an Initial Step for Spheronisation., Pharmaceutics. 14 (2022).","apa":"Ramm, S., Fulek, R., Eberle, V. A., Kiera, C., Odefey, U., & Pein-Hackelbusch, M. (2022). Compression Density as an Alternative to Identify an Optimal Moisture Content for High Shear Wet Granulation as an Initial Step for Spheronisation. Pharmaceutics, 14(11), Article 2303. https://doi.org/10.3390/pharmaceutics14112303","ama":"Ramm S, Fulek R, Eberle VA, Kiera C, Odefey U, Pein-Hackelbusch M. Compression Density as an Alternative to Identify an Optimal Moisture Content for High Shear Wet Granulation as an Initial Step for Spheronisation. Pharmaceutics. 2022;14(11). doi:https://doi.org/10.3390/pharmaceutics14112303","chicago-de":"Ramm, Selina, Ruwen Fulek, Veronika Anna Eberle, Christian Kiera, Ulrich Odefey und Miriam Pein-Hackelbusch. 2022. Compression Density as an Alternative to Identify an Optimal Moisture Content for High Shear Wet Granulation as an Initial Step for Spheronisation. Pharmaceutics 14, Nr. 11. doi:https://doi.org/10.3390/pharmaceutics14112303, .","bjps":"Ramm S et al. (2022) Compression Density as an Alternative to Identify an Optimal Moisture Content for High Shear Wet Granulation as an Initial Step for Spheronisation. Pharmaceutics 14.","din1505-2-1":"Ramm, Selina ; Fulek, Ruwen ; Eberle, Veronika Anna ; Kiera, Christian ; Odefey, Ulrich ; Pein-Hackelbusch, Miriam: Compression Density as an Alternative to Identify an Optimal Moisture Content for High Shear Wet Granulation as an Initial Step for Spheronisation. In: Pharmaceutics Bd. 14. Basel, MDPI (2022), Nr. 11","short":"S. Ramm, R. Fulek, V.A. Eberle, C. Kiera, U. Odefey, M. Pein-Hackelbusch, Pharmaceutics 14 (2022).","chicago":"Ramm, Selina, Ruwen Fulek, Veronika Anna Eberle, Christian Kiera, Ulrich Odefey, and Miriam Pein-Hackelbusch. “Compression Density as an Alternative to Identify an Optimal Moisture Content for High Shear Wet Granulation as an Initial Step for Spheronisation.” Pharmaceutics 14, no. 11 (2022). https://doi.org/10.3390/pharmaceutics14112303.","mla":"Ramm, Selina, et al. “Compression Density as an Alternative to Identify an Optimal Moisture Content for High Shear Wet Granulation as an Initial Step for Spheronisation.” Pharmaceutics, vol. 14, no. 11, 2303, 2022, https://doi.org/10.3390/pharmaceutics14112303."},"publisher":"MDPI","keyword":["wet granulation","liquid requirement","granulation endpoint","compression density"],"publication_identifier":{"eissn":["1999-4923"]},"publication_status":"published","department":[{"_id":"DEP4022"},{"_id":"DEP4028"},{"_id":"DEP4014"}],"title":"Compression Density as an Alternative to Identify an Optimal Moisture Content for High Shear Wet Granulation as an Initial Step for Spheronisation.","doi":"https://doi.org/10.3390/pharmaceutics14112303","issue":"11","publication":"Pharmaceutics","isi":"1","author":[{"last_name":"Ramm","full_name":"Ramm, Selina","id":"68713","orcid":"https://orcid.org/0000-0002-0502-8032","first_name":"Selina"},{"first_name":"Ruwen","id":"79527","full_name":"Fulek, Ruwen","last_name":"Fulek"},{"first_name":"Veronika Anna","full_name":"Eberle, Veronika Anna","last_name":"Eberle"},{"first_name":"Christian","last_name":"Kiera","full_name":"Kiera, Christian"},{"first_name":"Ulrich","id":"74218","full_name":"Odefey, Ulrich","last_name":"Odefey"},{"id":"64952","full_name":"Pein-Hackelbusch, Miriam","last_name":"Pein-Hackelbusch","first_name":"Miriam","orcid":"0000-0002-7920-0595"}],"status":"public","pmid":"1","place":"Basel","abstract":[{"lang":"eng","text":"Pellet production is a multi-step manufacturing process comprising granulation, extrusion and spheronisation. The first step represents a critical control point, since the quality of the granule mass highly influences subsequent process steps and, consequently, the quality of final pellets. The most important parameter of wet granulation is the liquid requirement, which can often only be quantitatively evaluated after further process steps. To identify an alternative for optimal liquid requirements, experiments were conducted with a formulation based on lactose and microcrystalline cellulose. Granules were analyzed with a Powder Vertical Shear Rig. We identified the compression density (ρpress) as the said alternative, linking information from the powder material and the moisture content (R2 = 0.995). We used ρpress to successfully predict liquid requirements for unknown formulation compositions. By means of this prediction, pellets with high quality, regarding shape and size distribution, were produced by carrying out a multi-step manufacturing process. Furthermore, the applicability of ρpress as an alternative quality parameter to other placebo formulations and to formulations containing active pharmaceutical ingredients (APIs) was demonstrated."}],"_id":"9568","type":"scientific_journal_article","volume":14,"user_id":"83781","article_number":"2303","date_updated":"2025-07-29T13:22:53Z","year":"2022","language":[{"iso":"eng"}],"main_file_link":[{"url":"https://www.mdpi.com/1999-4923/14/11/2303","open_access":"1"}],"date_created":"2023-03-03T11:23:01Z","external_id":{"pmid":["36365122"],"isi":["000883998100001"]}},{"intvolume":" 9","citation":{"mla":"Hernández Rodriguez, Tanja, et al. “Considerations of the Impacts of Cell-Specific Growth and Production Rate on Clone Selection—A Simulation Study.” Processes, vol. 9, no. 6, 964, 2021, https://doi.org/10.3390/pr9060964.","short":"T. Hernández Rodriguez, S. Morerod, R. Pörtner, F.M. Wurm, B. Frahm, Processes 9 (2021).","ama":"Hernández Rodriguez T, Morerod S, Pörtner R, Wurm FM, Frahm B. Considerations of the Impacts of Cell-Specific Growth and Production Rate on Clone Selection—A Simulation Study. Processes. 2021;9(6). doi:10.3390/pr9060964","chicago":"Hernández Rodriguez, Tanja, Sophie Morerod, Ralf Pörtner, Florian M. Wurm, and Björn Frahm. “Considerations of the Impacts of Cell-Specific Growth and Production Rate on Clone Selection—A Simulation Study.” Processes 9, no. 6 (2021). https://doi.org/10.3390/pr9060964.","din1505-2-1":"Hernández Rodriguez, Tanja ; Morerod, Sophie ; Pörtner, Ralf ; Wurm, Florian M. ; Frahm, Björn: Considerations of the Impacts of Cell-Specific Growth and Production Rate on Clone Selection—A Simulation Study. In: Processes Bd. 9. Basel, MDPI AG (2021), Nr. 6","apa":"Hernández Rodriguez, T., Morerod, S., Pörtner, R., Wurm, F. M., & Frahm, B. (2021). Considerations of the Impacts of Cell-Specific Growth and Production Rate on Clone Selection—A Simulation Study. Processes, 9(6), Article 964. https://doi.org/10.3390/pr9060964","havard":"T. Hernández Rodriguez, S. Morerod, R. Pörtner, F.M. Wurm, B. Frahm, Considerations of the Impacts of Cell-Specific Growth and Production Rate on Clone Selection—A Simulation Study, Processes. 9 (2021).","ufg":"Hernández Rodriguez, Tanja u. a.: Considerations of the Impacts of Cell-Specific Growth and Production Rate on Clone Selection—A Simulation Study, in: Processes 9 (2021), H. 6.","chicago-de":"Hernández Rodriguez, Tanja, Sophie Morerod, Ralf Pörtner, Florian M. Wurm und Björn Frahm. 2021. Considerations of the Impacts of Cell-Specific Growth and Production Rate on Clone Selection—A Simulation Study. Processes 9, Nr. 6. doi:10.3390/pr9060964, .","bjps":"Hernández Rodriguez T et al. (2021) Considerations of the Impacts of Cell-Specific Growth and Production Rate on Clone Selection—A Simulation Study. Processes 9.","ieee":"T. Hernández Rodriguez, S. Morerod, R. Pörtner, F. M. Wurm, and B. Frahm, “Considerations of the Impacts of Cell-Specific Growth and Production Rate on Clone Selection—A Simulation Study,” Processes, vol. 9, no. 6, Art. no. 964, 2021, doi: 10.3390/pr9060964.","van":"Hernández Rodriguez T, Morerod S, Pörtner R, Wurm FM, Frahm B. Considerations of the Impacts of Cell-Specific Growth and Production Rate on Clone Selection—A Simulation Study. Processes. 2021;9(6)."},"publisher":"MDPI AG","keyword":["clonal cell population","phenotypic diversity","inoculum train","uncertainty-based","cell culture model","biopharmaceutical manufacturing"],"publication_status":"published","publication_identifier":{"eissn":["2227-9717"]},"department":[{"_id":"DEP4000"}],"title":"Considerations of the Impacts of Cell-Specific Growth and Production Rate on Clone Selection—A Simulation Study","doi":"10.3390/pr9060964","issue":"6","publication":"Processes","author":[{"full_name":"Hernández Rodriguez, Tanja","id":"52466","last_name":"Hernández Rodriguez","first_name":"Tanja"},{"first_name":"Sophie","full_name":"Morerod, Sophie","last_name":"Morerod"},{"last_name":"Pörtner","full_name":"Pörtner, Ralf","first_name":"Ralf"},{"first_name":"Florian M.","last_name":"Wurm","full_name":"Wurm, Florian M."},{"first_name":"Björn","last_name":"Frahm","full_name":"Frahm, Björn","id":"45666"}],"status":"public","place":"Basel","abstract":[{"text":"concentration is an important objective. The phenotype of the cells in a reactor plays an important role. Are clonal cell populations showing high cell-specific growth rates more favorable than cell lines with higher cell-specific productivities or vice versa? Five clonal Chinese hamster ovary cell populations were analyzed based on the data of a 3-month-stability study. We adapted a mechanistic cell culture model to the experimental data of one such clonally derived cell population. Uncertainties and prior knowledge concerning model parameters were considered using Bayesian parameter estimations. This model was used then to define an inoculum train protocol. Based on this, we subsequently simulated the impacts of differences in growth rates (±10%) and production rates (±10% and ±50%) on the overall cultivation time, including making the inoculum train cultures; the final production phase, the volumetric titer in that bioreactor and the ratio of both, defined as overall process productivity. We showed thus unequivocally that growth rates have a higher impact (up to three times) on overall process productivity and for product output per year, whereas cells with higher productivity can potentially generate higher product concentrations in the production vessel.","lang":"eng"}],"type":"scientific_journal_article","_id":"11376","volume":9,"user_id":"83781","article_number":"964","date_updated":"2024-05-21T09:29:02Z","year":"2021","language":[{"iso":"eng"}],"date_created":"2024-04-25T13:34:26Z"},{"language":[{"iso":"ger"}],"department":[{"_id":"DEP4019"}],"title":"Zart oder hart? Neue Forschungsansätze zur Zartheitsprognose von Rindfleisch","publication_status":"unpublished","date_created":"2021-10-08T19:58:57Z","conference":{"end_date":"2021-10-07","start_date":"2021-10-07","location":"Lemgo","name":"Neue Entwicklungen des Kompetenzzentrums \"where food meets IT\" auf dem Innovation Campus Lemgo"},"user_id":"83781","year":"2021","date_updated":"2024-02-06T14:14:08Z","publisher":"Technische Hochschule Ostwestfalen Lippe","citation":{"ama":"Upmann M. Zart oder hart? Neue Forschungsansätze zur Zartheitsprognose von Rindfleisch. In: Technische Hochschule Ostwestfalen Lippe.","apa":"Upmann, M. (n.d.). Zart oder hart? Neue Forschungsansätze zur Zartheitsprognose von Rindfleisch. Neue Entwicklungen des Kompetenzzentrums “where food meets IT” auf dem Innovation Campus Lemgo, Lemgo.","havard":"M. Upmann, Zart oder hart? 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Kuchemüller, Sahar Deppe, Tanja Hernández Rodriguez, Veronika Gassenmeier, George Adrian Ifrim, Björn Frahm, Ralf Pörtner und Volker C. Hass. 2021. Model-assisted Design of Experiments - Concept, Software and Applications.","bjps":"Moser A et al. (2021) Model-Assisted Design of Experiments - Concept, Software and Applications. .","ufg":"Moser, André et. al. (2021): Model-assisted Design of Experiments - Concept, Software and Applications.","havard":"A. Moser, J. Möller, K.B. Kuchemüller, S. Deppe, T. Hernández Rodriguez, V. Gassenmeier, G.A. Ifrim, B. Frahm, R. Pörtner, V.C. Hass, Model-assisted Design of Experiments - Concept, Software and Applications, 2021.","din1505-2-1":"Moser, André ; Möller, Johannes ; Kuchemüller, Kim B. ; Deppe, Sahar ; Hernández Rodriguez, Tanja ; Gassenmeier, Veronika ; Ifrim, George Adrian ; Frahm, Björn ; u. a.: Model-assisted Design of Experiments - Concept, Software and Applications, 2021","apa":"Moser, A., Möller, J., Kuchemüller, K. B., Deppe, S., Hernández Rodriguez, T., Gassenmeier, V., … Hass, V. C. (2021). Model-assisted Design of Experiments - Concept, Software and Applications. Presented at the 24th International Congress of Chemical and Process Engineering, CHISA 2021, as a web conference, Prague, Czech Republic.","mla":"Moser, André, et al. Model-Assisted Design of Experiments - Concept, Software and Applications. 2021.","chicago":"Moser, André, Johannes Möller, Kim B. Kuchemüller, Sahar Deppe, Tanja Hernández Rodriguez, Veronika Gassenmeier, George Adrian Ifrim, Björn Frahm, Ralf Pörtner, and Volker C. Hass. Model-Assisted Design of Experiments - Concept, Software and Applications, 2021.","ama":"Moser A, Möller J, Kuchemüller KB, et al. Model-Assisted Design of Experiments - Concept, Software and Applications.; 2021.","short":"A. Moser, J. Möller, K.B. Kuchemüller, S. Deppe, T. Hernández Rodriguez, V. Gassenmeier, G.A. Ifrim, B. Frahm, R. Pörtner, V.C. Hass, Model-Assisted Design of Experiments - Concept, Software and Applications, 2021."},"author":[{"last_name":"Moser","full_name":"Moser, André","first_name":"André"},{"full_name":"Möller, Johannes","last_name":"Möller","first_name":"Johannes"},{"first_name":"Kim B.","full_name":"Kuchemüller, Kim B.","last_name":"Kuchemüller"},{"full_name":"Deppe, Sahar","last_name":"Deppe","first_name":"Sahar"},{"last_name":"Hernández Rodriguez","full_name":"Hernández Rodriguez, Tanja","id":"52466","first_name":"Tanja"},{"first_name":"Veronika","last_name":"Gassenmeier","full_name":"Gassenmeier, Veronika","id":"74048"},{"full_name":"Ifrim, George Adrian","id":"73814","last_name":"Ifrim","first_name":"George Adrian"},{"first_name":"Björn","last_name":"Frahm","id":"45666","full_name":"Frahm, Björn"},{"last_name":"Pörtner","full_name":"Pörtner, Ralf","first_name":"Ralf"},{"last_name":"Hass","full_name":"Hass, Volker C.","first_name":"Volker C."}],"status":"public","title":"Model-assisted Design of Experiments - Concept, Software and Applications","department":[{"_id":"DEP4021"}],"language":[{"iso":"eng"}],"date_created":"2022-05-04T19:32:05Z","conference":{"end_date":"2021-03-18","location":"as a web conference, Prague, Czech Republic","start_date":"2021-03-15","name":"24th International Congress of Chemical and Process Engineering, CHISA 2021"},"user_id":"45673","date_updated":"2023-03-15T13:50:12Z","year":2021},{"status":"public","author":[{"last_name":"Müller","id":"12119","full_name":"Müller, Ulrich","first_name":"Ulrich"},{"first_name":"André","id":"62117","full_name":"Blome, André","last_name":"Blome"},{"first_name":"Mario","id":"68637","full_name":"Luttmann, Mario","last_name":"Luttmann"}],"citation":{"mla":"Müller, Ulrich, et al. 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In: .","bjps":"Müller U, Blome A and Luttmann M (2021) Ressourceneinsparung Und Individualisierung Bei Lebensmittelherstellungsprozessen Mit Hilfe von Industrie-4.0-Methoden - Digitalisierung Startet Mit Der Datenbeschaffung.","havard":"U. Müller, A. Blome, M. Luttmann, Ressourceneinsparung und Individualisierung bei Lebensmittelherstellungsprozessen mit Hilfe von Industrie-4.0-Methoden - Digitalisierung startet mit der Datenbeschaffung, in: 2021.","ufg":"Müller, Ulrich/Blome, André/Luttmann, Mario: Ressourceneinsparung und Individualisierung bei Lebensmittelherstellungsprozessen mit Hilfe von Industrie-4.0-Methoden - Digitalisierung startet mit der Datenbeschaffung, in: o. Hg.: o. O. 2021.","ama":"Müller U, Blome A, Luttmann M. Ressourceneinsparung und Individualisierung bei Lebensmittelherstellungsprozessen mit Hilfe von Industrie-4.0-Methoden - Digitalisierung startet mit der Datenbeschaffung. In: ; 2021.","apa":"Müller, U., Blome, A., & Luttmann, M. (2021). Ressourceneinsparung und Individualisierung bei Lebensmittelherstellungsprozessen mit Hilfe von Industrie-4.0-Methoden - Digitalisierung startet mit der Datenbeschaffung. Digitale Tagung des FEI e.V., Bonn.","ieee":"U. Müller, A. Blome, and M. Luttmann, “Ressourceneinsparung und Individualisierung bei Lebensmittelherstellungsprozessen mit Hilfe von Industrie-4.0-Methoden - Digitalisierung startet mit der Datenbeschaffung,” presented at the Digitale Tagung des FEI e.V., Bonn, 2021.","van":"Müller U, Blome A, Luttmann M. Ressourceneinsparung und Individualisierung bei Lebensmittelherstellungsprozessen mit Hilfe von Industrie-4.0-Methoden - Digitalisierung startet mit der Datenbeschaffung. In 2021."},"type":"conference","_id":"6158","alternative_title":["Vortrag beim FEI-Kooperationsforum 2021 – „Big Data, Digitalisierung und Smart Factory – Chancen für eine intelligente Lebensmittelproduktion der Zukunft“"],"year":"2021","date_updated":"2024-04-15T08:00:42Z","user_id":"81304","conference":{"name":"Digitale Tagung des FEI e.V.","start_date":"2021-04-20 + 2021-04-27","location":"Bonn"},"date_created":"2021-09-07T07:19:17Z","language":[{"iso":"eng"}],"department":[{"_id":"DEP4009"},{"_id":"DEP1308"}],"title":"Ressourceneinsparung und Individualisierung bei Lebensmittelherstellungsprozessen mit Hilfe von Industrie-4.0-Methoden - Digitalisierung startet mit der Datenbeschaffung"},{"author":[{"first_name":"Jan","orcid":"0000-0001-6401-8873","full_name":"Schneider, Jan","id":"13209","last_name":"Schneider"},{"first_name":"Anna","last_name":"Dammann_","full_name":"Dammann_, Anna","id":"43899"},{"first_name":"Knut","last_name":"Schwarzer","id":"13329","full_name":"Schwarzer, Knut"},{"id":"12119","full_name":"Müller, Ulrich","last_name":"Müller","first_name":"Ulrich"}],"status":"public","_id":"6171","type":"conference","citation":{"havard":"J. Schneider, A. Dammann_, K. Schwarzer, U. Müller, Pasteurisation von Getränken: Verweilzeitverteilungen in der KZE und Chemischer Temperatur-Zeit-Indikator zur Prüfung von KZE-Anlagen, in: 2021.","ufg":"Schneider, Jan u. a.: Pasteurisation von Getränken: Verweilzeitverteilungen in der KZE und Chemischer Temperatur-Zeit-Indikator zur Prüfung von KZE-Anlagen, in: o. Hg.: o. O. 2021.","mla":"Schneider, Jan, et al. Pasteurisation von Getränken: Verweilzeitverteilungen in Der KZE Und Chemischer Temperatur-Zeit-Indikator Zur Prüfung von KZE-Anlagen. 2021.","short":"J. Schneider, A. Dammann_, K. Schwarzer, U. Müller, in: 2021.","ama":"Schneider J, Dammann_ A, Schwarzer K, Müller U. Pasteurisation von Getränken: Verweilzeitverteilungen in der KZE und Chemischer Temperatur-Zeit-Indikator zur Prüfung von KZE-Anlagen. In: ; 2021.","chicago":"Schneider, Jan, Anna Dammann_, Knut Schwarzer, and Ulrich Müller. “Pasteurisation von Getränken: Verweilzeitverteilungen in Der KZE Und Chemischer Temperatur-Zeit-Indikator Zur Prüfung von KZE-Anlagen,” 2021.","din1505-2-1":"Schneider, Jan ; Dammann_, Anna ; Schwarzer, Knut ; Müller, Ulrich: Pasteurisation von Getränken: Verweilzeitverteilungen in der KZE und Chemischer Temperatur-Zeit-Indikator zur Prüfung von KZE-Anlagen. In: , 2021","apa":"Schneider, J., Dammann_, A., Schwarzer, K., & Müller, U. (2021). Pasteurisation von Getränken: Verweilzeitverteilungen in der KZE und Chemischer Temperatur-Zeit-Indikator zur Prüfung von KZE-Anlagen. Technisch-wissenschaftlicher Ausschuss der VLB, Siegen.","ieee":"J. Schneider, A. Dammann_, K. Schwarzer, and U. Müller, “Pasteurisation von Getränken: Verweilzeitverteilungen in der KZE und Chemischer Temperatur-Zeit-Indikator zur Prüfung von KZE-Anlagen,” presented at the Technisch-wissenschaftlicher Ausschuss der VLB, Siegen, 2021.","van":"Schneider J, Dammann_ A, Schwarzer K, Müller U. Pasteurisation von Getränken: Verweilzeitverteilungen in der KZE und Chemischer Temperatur-Zeit-Indikator zur Prüfung von KZE-Anlagen. In 2021.","chicago-de":"Schneider, Jan, Anna Dammann_, Knut Schwarzer und Ulrich Müller. 2021. Pasteurisation von Getränken: Verweilzeitverteilungen in der KZE und Chemischer Temperatur-Zeit-Indikator zur Prüfung von KZE-Anlagen. In: .","bjps":"Schneider J et al. (2021) Pasteurisation von Getränken: Verweilzeitverteilungen in Der KZE Und Chemischer Temperatur-Zeit-Indikator Zur Prüfung von KZE-Anlagen."},"user_id":"83781","year":"2021","date_updated":"2025-01-30T15:43:35Z","language":[{"iso":"eng"}],"title":"Pasteurisation von Getränken: Verweilzeitverteilungen in der KZE und Chemischer Temperatur-Zeit-Indikator zur Prüfung von KZE-Anlagen","department":[{"_id":"DEP4009"},{"_id":"DEP1308"},{"_id":"DEP4018"},{"_id":"DEP4028"}],"date_created":"2021-09-07T08:49:23Z","conference":{"name":"Technisch-wissenschaftlicher Ausschuss der VLB","location":"Siegen","start_date":"2012-03-05","end_date":"2012-03-05"}},{"publication":"MDPI Encyclopedia, Scholarly Community Encyclopedia, Category: Agriculture, Dairy & Animal Science","date_created":"2022-05-04T20:09:13Z","department":[{"_id":"DEP4021"}],"title":"Bovine Colostrum for Human Consumption","language":[{"iso":"eng"}],"date_updated":"2023-03-15T13:50:12Z","year":2021,"user_id":"45666","_id":"7939","type":"encyclopedia_article","citation":{"havard":"G. Wirtanen, J. Alarinta, B. Frahm, S. Fasse, Bovine Colostrum for Human Consumption, in: MDPI Encyclopedia, Scholarly Community Encyclopedia, Category: Agriculture, Dairy & Animal Science, 2021.","ufg":"Wirtanen, Gun et. al. (2021): Bovine Colostrum for Human Consumption, in: MDPI Encyclopedia, Scholarly Community Encyclopedia, Category: Agriculture, Dairy & Animal Science.","ama":"Wirtanen G, Alarinta J, Frahm B, Fasse S. Bovine Colostrum for Human Consumption. In: MDPI Encyclopedia, Scholarly Community Encyclopedia, Category: Agriculture, Dairy & Animal Science. ; 2021.","apa":"Wirtanen, G., Alarinta, J., Frahm, B., & Fasse, S. (2021). Bovine Colostrum for Human Consumption. In MDPI Encyclopedia, Scholarly Community Encyclopedia, Category: Agriculture, Dairy & Animal Science.","van":"Wirtanen G, Alarinta J, Frahm B, Fasse S. Bovine Colostrum for Human Consumption. In: MDPI Encyclopedia, Scholarly Community Encyclopedia, Category: Agriculture, Dairy & Animal Science. 2021.","ieee":"G. Wirtanen, J. Alarinta, B. Frahm, and S. Fasse, “Bovine Colostrum for Human Consumption,” in MDPI Encyclopedia, Scholarly Community Encyclopedia, Category: Agriculture, Dairy & Animal Science, 2021.","chicago":"Wirtanen, Gun, Jarmo Alarinta, Björn Frahm, and Sylvia Fasse. “Bovine Colostrum for Human Consumption.” In MDPI Encyclopedia, Scholarly Community Encyclopedia, Category: Agriculture, Dairy & Animal Science, 2021.","short":"G. Wirtanen, J. Alarinta, B. Frahm, S. Fasse, in: MDPI Encyclopedia, Scholarly Community Encyclopedia, Category: Agriculture, Dairy & Animal Science, 2021.","mla":"Wirtanen, Gun, et al. “Bovine Colostrum for Human Consumption.” MDPI Encyclopedia, Scholarly Community Encyclopedia, Category: Agriculture, Dairy & Animal Science, 2021.","din1505-2-1":"Wirtanen, Gun ; Alarinta, Jarmo ; Frahm, Björn ; Fasse, Sylvia: Bovine Colostrum for Human Consumption. In: MDPI Encyclopedia, Scholarly Community Encyclopedia, Category: Agriculture, Dairy & Animal Science, 2021","bjps":"Wirtanen G et al. (2021) Bovine Colostrum for Human Consumption. MDPI Encyclopedia, Scholarly Community Encyclopedia, Category: Agriculture, Dairy & Animal Science.","chicago-de":"Wirtanen, Gun, Jarmo Alarinta, Björn Frahm und Sylvia Fasse. 2021. Bovine Colostrum for Human Consumption. In: MDPI Encyclopedia, Scholarly Community Encyclopedia, Category: Agriculture, Dairy & Animal Science."},"author":[{"full_name":"Wirtanen, Gun","last_name":"Wirtanen","first_name":"Gun"},{"full_name":"Alarinta, Jarmo","last_name":"Alarinta","first_name":"Jarmo"},{"first_name":"Björn","last_name":"Frahm","full_name":"Frahm, Björn","id":"45666"},{"full_name":"Fasse, Sylvia","last_name":"Fasse","first_name":"Sylvia"}],"status":"public"},{"intvolume":" 2","quality_controlled":"1","publisher":"MDPI","citation":{"apa":"Fasse, S., Alarinta, J., Frahm, B., & Wirtanen, G. (2021). Bovine Colostrum for Human Consumption - Improving Microbial Quality and Maintaining Bioactive Characteristics through Processing. Dairy, 2(4), 556–575. https://doi.org/10.3390/dairy2040044","din1505-2-1":"Fasse, Sylvia ; Alarinta, Jarmo ; Frahm, Björn ; Wirtanen, Gun: Bovine Colostrum for Human Consumption - Improving Microbial Quality and Maintaining Bioactive Characteristics through Processing. In: Dairy Bd. 2. Basel, MDPI (2021), Nr. 4, S. 556–575","ama":"Fasse S, Alarinta J, Frahm B, Wirtanen G. Bovine Colostrum for Human Consumption - Improving Microbial Quality and Maintaining Bioactive Characteristics through Processing. Dairy. 2021;2(4):556-575. doi:10.3390/dairy2040044","short":"S. Fasse, J. Alarinta, B. Frahm, G. Wirtanen, Dairy 2 (2021) 556–575.","chicago":"Fasse, Sylvia, Jarmo Alarinta, Björn Frahm, and Gun Wirtanen. “Bovine Colostrum for Human Consumption - Improving Microbial Quality and Maintaining Bioactive Characteristics through Processing.” Dairy 2, no. 4 (2021): 556–75. https://doi.org/10.3390/dairy2040044.","mla":"Fasse, Sylvia, et al. “Bovine Colostrum for Human Consumption - Improving Microbial Quality and Maintaining Bioactive Characteristics through Processing.” Dairy, vol. 2, no. 4, 2021, pp. 556–75, https://doi.org/10.3390/dairy2040044.","ufg":"Fasse, Sylvia u. a.: Bovine Colostrum for Human Consumption - Improving Microbial Quality and Maintaining Bioactive Characteristics through Processing, in: Dairy 2 (2021), H. 4, S. 556–575.","havard":"S. Fasse, J. Alarinta, B. Frahm, G. Wirtanen, Bovine Colostrum for Human Consumption - Improving Microbial Quality and Maintaining Bioactive Characteristics through Processing, Dairy. 2 (2021) 556–575.","chicago-de":"Fasse, Sylvia, Jarmo Alarinta, Björn Frahm und Gun Wirtanen. 2021. Bovine Colostrum for Human Consumption - Improving Microbial Quality and Maintaining Bioactive Characteristics through Processing. Dairy 2, Nr. 4: 556–575. doi:10.3390/dairy2040044, .","bjps":"Fasse S et al. (2021) Bovine Colostrum for Human Consumption - Improving Microbial Quality and Maintaining Bioactive Characteristics through Processing. Dairy 2, 556–575.","van":"Fasse S, Alarinta J, Frahm B, Wirtanen G. Bovine Colostrum for Human Consumption - Improving Microbial Quality and Maintaining Bioactive Characteristics through Processing. Dairy. 2021;2(4):556–75.","ieee":"S. Fasse, J. Alarinta, B. Frahm, and G. Wirtanen, “Bovine Colostrum for Human Consumption - Improving Microbial Quality and Maintaining Bioactive Characteristics through Processing,” Dairy, vol. 2, no. 4, pp. 556–575, 2021, doi: 10.3390/dairy2040044."},"keyword":["bovine colostrum","bacteria","pathogens","probiotic bacteria","cost-effective processing","heat treatment","pasteurization","contamination control","immunoglobulins","enzymes"],"doi":"10.3390/dairy2040044","issue":"4","publication_identifier":{"eissn":["2624-862X "]},"publication_status":"published","department":[{"_id":"DEP4021"}],"title":"Bovine Colostrum for Human Consumption - Improving Microbial Quality and Maintaining Bioactive Characteristics through Processing","isi":"1","publication":"Dairy","author":[{"last_name":"Fasse","full_name":"Fasse, Sylvia","first_name":"Sylvia"},{"full_name":"Alarinta, Jarmo","last_name":"Alarinta","first_name":"Jarmo"},{"last_name":"Frahm","id":"45666","full_name":"Frahm, Björn","first_name":"Björn"},{"full_name":"Wirtanen, Gun","last_name":"Wirtanen","first_name":"Gun"}],"status":"public","place":"Basel","abstract":[{"text":"The main purpose of bovine colostrum, being the milk secreted by a cow after giving birth, is to transfer passive immunity to the calf. The calves have an immature immune system as they lack immunoglobulins (Igs). Subsequently, the supply of good quality bovine colostrum is required. The quality of colostrum is classified by low bacterial counts and adequate Ig concentrations. Bacterial contamination can contain a variety of human pathogens or high counts of spoilage bacteria, which has become more challenging with the emerging use of bovine colostrum as food and food supplements. There is also a growing risk for the spread of zoonotic diseases originating from bovines. For this reason, processing based on heat treatment or other feasible techniques is required. This review provides an overview of literature on the microbial quality of bovine colostrum and processing methods to improve its microbial quality and keep its nutritional values as food. The highlights of this review are as follows: high quality colostrum is a valuable raw material in food products and supplements; the microbial safety of bovine colostrum is increased using an appropriate processing-suitable effective heat treatment which does not destroy the high nutrition value of colostrum; the heat treatment processes are cost-effective compared to other methods; and heat treatment can be performed in both small- and large-scale production.","lang":"eng"}],"_id":"7981","page":"556-575","type":"scientific_journal_article","volume":2,"user_id":"83781","date_updated":"2025-06-26T08:58:30Z","year":"2021","language":[{"iso":"eng"}],"date_created":"2022-05-05T12:51:45Z","external_id":{"isi":["001178458700001"]}},{"volume":"special issue","type":"book_chapter","_id":"7983","page":"49-74","abstract":[{"lang":"eng","text":"For the manufacturing of complex biopharmaceuticals using bioreactors with cultivated mammalian cells, high product concentration is an important objective. The phenotype of the cells in a reactor plays an important role. Are clonal cell populations showing high cell-specific growth rates more favorable than cell lines with higher cell-specific productivities or vice versa? Five clonal Chinese hamster ovary cell populations were analyzed based on the data of a 3-month-stability study. We adapted a mechanistic cell culture model to the experimental data of one such clonally derived cell population. Uncertainties and prior knowledge concerning model parameters were considered using Bayesian parameter estimations. This model was used then to define an inoculum train protocol. Based on this, we subsequently simulated the impacts of differences in growth rates (±10%) and production rates (±10% and ±50%) on the overall cultivation time, including making the inoculum train cultures; the final production phase, the volumetric titer in that bioreactor and the ratio of both, defined as overall process productivity. We showed thus unequivocally that growth rates have a higher impact (up to three times) on overall process productivity and for product output per year, whereas cells with higher productivity can potentially generate higher product concentrations in the production vessel."}],"place":"Basel","status":"public","author":[{"last_name":"Hernández Rodriguez","id":"52466","full_name":"Hernández Rodriguez, Tanja","first_name":"Tanja"},{"full_name":"Morerod, Sophie","last_name":"Morerod","first_name":"Sophie"},{"last_name":"Pörtner","full_name":"Pörtner, Ralf","first_name":"Ralf"},{"full_name":"Wurm, Florian M.","last_name":"Wurm","first_name":"Florian M."},{"id":"45666","full_name":"Frahm, Björn","last_name":"Frahm","first_name":"Björn"}],"date_created":"2022-05-05T12:55:52Z","language":[{"iso":"eng"}],"year":"2021","date_updated":"2023-08-16T09:17:50Z","user_id":"83781","publisher":"MDPI","quality_controlled":"1","citation":{"apa":"Hernández Rodriguez, T., Morerod, S., Pörtner, R., Wurm, F. M., & Frahm, B. (2021). Considerations of the impacts of cell-specific growth and production rate on clone selection – a simulation study. In Bioprocess Systems Engineering Applications in Pharmaceutical Manufacturing: Vol. special issue (pp. 49–74). MDPI. https://doi.org/10.3390/pr9060964","ama":"Hernández Rodriguez T, Morerod S, Pörtner R, Wurm FM, Frahm B. Considerations of the impacts of cell-specific growth and production rate on clone selection – a simulation study. In: Bioprocess Systems Engineering Applications in Pharmaceutical Manufacturing. Vol special issue. Processes : open access journal . MDPI; 2021:49-74. doi:10.3390/pr9060964","ufg":"Hernández Rodriguez, Tanja u. a.: Considerations of the impacts of cell-specific growth and production rate on clone selection – a simulation study, in: o. Hg.: Bioprocess Systems Engineering Applications in Pharmaceutical Manufacturing, Band special issue, Basel 2021 (Processes : open access journal ), S. 49–74.","havard":"T. Hernández Rodriguez, S. Morerod, R. Pörtner, F.M. Wurm, B. Frahm, Considerations of the impacts of cell-specific growth and production rate on clone selection – a simulation study, in: Bioprocess Systems Engineering Applications in Pharmaceutical Manufacturing, MDPI, Basel, 2021: pp. 49–74.","ieee":"T. Hernández Rodriguez, S. Morerod, R. Pörtner, F. M. Wurm, and B. Frahm, “Considerations of the impacts of cell-specific growth and production rate on clone selection – a simulation study,” in Bioprocess Systems Engineering Applications in Pharmaceutical Manufacturing, vol. special issue, Basel: MDPI, 2021, pp. 49–74. doi: 10.3390/pr9060964.","van":"Hernández Rodriguez T, Morerod S, Pörtner R, Wurm FM, Frahm B. Considerations of the impacts of cell-specific growth and production rate on clone selection – a simulation study. In: Bioprocess Systems Engineering Applications in Pharmaceutical Manufacturing. Basel: MDPI; 2021. p. 49–74. (Processes : open access journal ; vol. special issue).","din1505-2-1":"Hernández Rodriguez, Tanja ; Morerod, Sophie ; Pörtner, Ralf ; Wurm, Florian M. ; Frahm, Björn: Considerations of the impacts of cell-specific growth and production rate on clone selection – a simulation study. In: Bioprocess Systems Engineering Applications in Pharmaceutical Manufacturing, Processes : open access journal . Bd. special issue. Basel : MDPI, 2021, S. 49–74","mla":"Hernández Rodriguez, Tanja, et al. “Considerations of the Impacts of Cell-Specific Growth and Production Rate on Clone Selection – a Simulation Study.” Bioprocess Systems Engineering Applications in Pharmaceutical Manufacturing, vol. special issue, MDPI, 2021, pp. 49–74, https://doi.org/10.3390/pr9060964.","chicago":"Hernández Rodriguez, Tanja, Sophie Morerod, Ralf Pörtner, Florian M. Wurm, and Björn Frahm. “Considerations of the Impacts of Cell-Specific Growth and Production Rate on Clone Selection – a Simulation Study.” In Bioprocess Systems Engineering Applications in Pharmaceutical Manufacturing, special issue:49–74. Processes : Open Access Journal . Basel: MDPI, 2021. https://doi.org/10.3390/pr9060964.","short":"T. Hernández Rodriguez, S. Morerod, R. Pörtner, F.M. Wurm, B. Frahm, in: Bioprocess Systems Engineering Applications in Pharmaceutical Manufacturing, MDPI, Basel, 2021, pp. 49–74.","bjps":"Hernández Rodriguez T et al. (2021) Considerations of the Impacts of Cell-Specific Growth and Production Rate on Clone Selection – a Simulation Study. Bioprocess Systems Engineering Applications in Pharmaceutical Manufacturing, vol. special issue. Basel: MDPI, pp. 49–74.","chicago-de":"Hernández Rodriguez, Tanja, Sophie Morerod, Ralf Pörtner, Florian M. Wurm und Björn Frahm. 2021. Considerations of the impacts of cell-specific growth and production rate on clone selection – a simulation study. In: Bioprocess Systems Engineering Applications in Pharmaceutical Manufacturing, special issue:49–74. Processes : open access journal . Basel: MDPI. doi:10.3390/pr9060964, ."},"series_title":"Processes : open access journal ","publication":"Bioprocess Systems Engineering Applications in Pharmaceutical Manufacturing","doi":"10.3390/pr9060964","title":"Considerations of the impacts of cell-specific growth and production rate on clone selection – a simulation study","department":[{"_id":"DEP4021"}],"publication_identifier":{"issn":["2227-9717 "],"isbn":["978-3-0365-5210-1"],"eisbn":["978-3-0365-5209-5"]},"publication_status":"published","keyword":["clonal cell population","phenotypic diversity","inoculum train","uncertainty-based","cell culture model","biopharmaceutical manufacturing"]},{"place":"Berlin ; Heidelberg [u.a.]","status":"public","author":[{"last_name":"Hernández Rodriguez","id":"52466","full_name":"Hernández Rodriguez, Tanja","first_name":"Tanja"},{"first_name":"Christoph","full_name":"Posch, Christoph","last_name":"Posch"},{"full_name":"Pörtner, Ralf","last_name":"Pörtner","first_name":"Ralf"},{"full_name":"Frahm, Björn","id":"45666","last_name":"Frahm","first_name":"Björn"}],"volume":44,"_id":"7985","page":"793-808","type":"scientific_journal_article","abstract":[{"text":"Bioprocess modeling has become a useful tool for prediction of the process future with the aim to deduce operating decisions (e.g. transfer or feeds). Due to variabilities, which often occur between and within batches, updating (re-estimation) of model parameters is required at certain time intervals (dynamic parameter estimation) to obtain reliable predictions. This can be challenging in the presence of low sampling frequencies (e.g. every 24 h), different consecutive scales and large measurement errors, as in the case of cell culture seed trains. This contribution presents an iterative learning workflow which generates and incorporates knowledge concerning cell growth during the process by using a moving horizon estimation (MHE) approach for updating of model parameters. This estimation technique is compared to a classical weighted least squares estimation (WLSE) approach in the context of model updating over three consecutive cultivation scales (40–2160 L) of an industrial cell culture seed train. Both techniques were investigated regarding robustness concerning the aforementioned challenges and the required amount of experimental data (estimation horizon). It is shown how the proposed MHE can deal with the aforementioned difficulties by the integration of prior knowledge, even if only data at two sampling points are available, outperforming the classical WLSE approach. This workflow allows to adequately integrate current process behavior into the model and can therefore be a suitable component of a digital twin.","lang":"eng"}],"year":"2021","date_updated":"2023-08-21T07:51:38Z","user_id":"83781","date_created":"2022-05-05T13:06:12Z","language":[{"iso":"eng"}],"intvolume":" 44","citation":{"ieee":"T. Hernández Rodriguez, C. Posch, R. Pörtner, and B. Frahm, “Dynamic parameter estimation and prediction over consecutive scales, based on moving horizon estimation - applied to an industrial cell culture seed train,” Bioprocess and Biosystems Engineering, vol. 44, no. 4, pp. 793–808, 2021, doi: 10.1007/s00449-020-02488-1 .","van":"Hernández Rodriguez T, Posch C, Pörtner R, Frahm B. Dynamic parameter estimation and prediction over consecutive scales, based on moving horizon estimation - applied to an industrial cell culture seed train. Bioprocess and Biosystems Engineering. 2021;44(4):793–808.","havard":"T. Hernández Rodriguez, C. Posch, R. Pörtner, B. Frahm, Dynamic parameter estimation and prediction over consecutive scales, based on moving horizon estimation - applied to an industrial cell culture seed train, Bioprocess and Biosystems Engineering. 44 (2021) 793–808.","ufg":"Hernández Rodriguez, Tanja u. a.: Dynamic parameter estimation and prediction over consecutive scales, based on moving horizon estimation - applied to an industrial cell culture seed train, in: Bioprocess and Biosystems Engineering 44 (2021), H. 4, S. 793–808.","ama":"Hernández Rodriguez T, Posch C, Pörtner R, Frahm B. Dynamic parameter estimation and prediction over consecutive scales, based on moving horizon estimation - applied to an industrial cell culture seed train. Bioprocess and Biosystems Engineering. 2021;44(4):793-808. doi:10.1007/s00449-020-02488-1 ","apa":"Hernández Rodriguez, T., Posch, C., Pörtner, R., & Frahm, B. (2021). Dynamic parameter estimation and prediction over consecutive scales, based on moving horizon estimation - applied to an industrial cell culture seed train. Bioprocess and Biosystems Engineering, 44(4), 793–808. https://doi.org/10.1007/s00449-020-02488-1 ","bjps":"Hernández Rodriguez T et al. (2021) Dynamic Parameter Estimation and Prediction over Consecutive Scales, Based on Moving Horizon Estimation - Applied to an Industrial Cell Culture Seed Train. Bioprocess and Biosystems Engineering 44, 793–808.","chicago-de":"Hernández Rodriguez, Tanja, Christoph Posch, Ralf Pörtner und Björn Frahm. 2021. Dynamic parameter estimation and prediction over consecutive scales, based on moving horizon estimation - applied to an industrial cell culture seed train. Bioprocess and Biosystems Engineering 44, Nr. 4: 793–808. doi:10.1007/s00449-020-02488-1 , .","mla":"Hernández Rodriguez, Tanja, et al. “Dynamic Parameter Estimation and Prediction over Consecutive Scales, Based on Moving Horizon Estimation - Applied to an Industrial Cell Culture Seed Train.” Bioprocess and Biosystems Engineering, vol. 44, no. 4, 2021, pp. 793–808, https://doi.org/10.1007/s00449-020-02488-1 .","short":"T. Hernández Rodriguez, C. Posch, R. Pörtner, B. Frahm, Bioprocess and Biosystems Engineering 44 (2021) 793–808.","chicago":"Hernández Rodriguez, Tanja, Christoph Posch, Ralf Pörtner, and Björn Frahm. “Dynamic Parameter Estimation and Prediction over Consecutive Scales, Based on Moving Horizon Estimation - Applied to an Industrial Cell Culture Seed Train.” Bioprocess and Biosystems Engineering 44, no. 4 (2021): 793–808. https://doi.org/10.1007/s00449-020-02488-1 .","din1505-2-1":"Hernández Rodriguez, Tanja ; Posch, Christoph ; Pörtner, Ralf ; Frahm, Björn: Dynamic parameter estimation and prediction over consecutive scales, based on moving horizon estimation - applied to an industrial cell culture seed train. In: Bioprocess and Biosystems Engineering Bd. 44. Berlin ; Heidelberg [u.a.], Springer (2021), Nr. 4, S. 793–808"},"publisher":"Springer","quality_controlled":"1","keyword":["Dynamic parameter estimation","Bioprocess","Cell cultures","Moving horizon estimation","Prior knowledge"],"publication":"Bioprocess and Biosystems Engineering","title":"Dynamic parameter estimation and prediction over consecutive scales, based on moving horizon estimation - applied to an industrial cell culture seed train","department":[{"_id":"DEP4021"}],"publication_identifier":{"issn":["1615-7591"],"eissn":["1615-7605"]},"publication_status":"published","issue":"4","doi":"10.1007/s00449-020-02488-1 "},{"publisher":"Springer","quality_controlled":"1","citation":{"din1505-2-1":"Moser, André ; Kuchemüller, Kim B. ; Deppe, Sahar ; Hernández Rodriguez, Tanja ; Frahm, Björn ; Pörtner, Ralf ; Hass, Volker C. ; Möller, Johannes: Model-assisted DoE software: Optimization of growth and biocatalysis in Saccharomyces cerevisiae bioprocesses. In: Bioprocess and Biosystems Engineering Bd. 44. Berlin ; Heidelberg [u.a.], Springer (2021), Nr. 4, S. 683–700","mla":"Moser, André, et al. “Model-Assisted DoE Software: Optimization of Growth and Biocatalysis in Saccharomyces Cerevisiae Bioprocesses.” Bioprocess and Biosystems Engineering, vol. 44, no. 4, 2021, pp. 683–700, https://doi.org/10.1007/s00449-020-02478-3.","chicago":"Moser, André, Kim B. Kuchemüller, Sahar Deppe, Tanja Hernández Rodriguez, Björn Frahm, Ralf Pörtner, Volker C. Hass, and Johannes Möller. “Model-Assisted DoE Software: Optimization of Growth and Biocatalysis in Saccharomyces Cerevisiae Bioprocesses.” Bioprocess and Biosystems Engineering 44, no. 4 (2021): 683–700. https://doi.org/10.1007/s00449-020-02478-3.","short":"A. Moser, K.B. Kuchemüller, S. Deppe, T. Hernández Rodriguez, B. Frahm, R. Pörtner, V.C. Hass, J. Möller, Bioprocess and Biosystems Engineering 44 (2021) 683–700.","chicago-de":"Moser, André, Kim B. Kuchemüller, Sahar Deppe, Tanja Hernández Rodriguez, Björn Frahm, Ralf Pörtner, Volker C. Hass und Johannes Möller. 2021. Model-assisted DoE software: Optimization of growth and biocatalysis in Saccharomyces cerevisiae bioprocesses. Bioprocess and Biosystems Engineering 44, Nr. 4: 683–700. doi:10.1007/s00449-020-02478-3, .","bjps":"Moser A et al. (2021) Model-Assisted DoE Software: Optimization of Growth and Biocatalysis in Saccharomyces Cerevisiae Bioprocesses. Bioprocess and Biosystems Engineering 44, 683–700.","apa":"Moser, A., Kuchemüller, K. B., Deppe, S., Hernández Rodriguez, T., Frahm, B., Pörtner, R., Hass, V. C., & Möller, J. (2021). Model-assisted DoE software: Optimization of growth and biocatalysis in Saccharomyces cerevisiae bioprocesses. Bioprocess and Biosystems Engineering, 44(4), 683–700. https://doi.org/10.1007/s00449-020-02478-3","ama":"Moser A, Kuchemüller KB, Deppe S, et al. Model-assisted DoE software: Optimization of growth and biocatalysis in Saccharomyces cerevisiae bioprocesses. Bioprocess and Biosystems Engineering. 2021;44(4):683-700. doi:10.1007/s00449-020-02478-3","ufg":"Moser, André u. a.: Model-assisted DoE software: Optimization of growth and biocatalysis in Saccharomyces cerevisiae bioprocesses, in: Bioprocess and Biosystems Engineering 44 (2021), H. 4, S. 683–700.","havard":"A. Moser, K.B. Kuchemüller, S. Deppe, T. Hernández Rodriguez, B. Frahm, R. Pörtner, V.C. Hass, J. Möller, Model-assisted DoE software: Optimization of growth and biocatalysis in Saccharomyces cerevisiae bioprocesses, Bioprocess and Biosystems Engineering. 44 (2021) 683–700.","ieee":"A. Moser et al., “Model-assisted DoE software: Optimization of growth and biocatalysis in Saccharomyces cerevisiae bioprocesses,” Bioprocess and Biosystems Engineering, vol. 44, no. 4, pp. 683–700, 2021, doi: 10.1007/s00449-020-02478-3.","van":"Moser A, Kuchemüller KB, Deppe S, Hernández Rodriguez T, Frahm B, Pörtner R, et al. Model-assisted DoE software: Optimization of growth and biocatalysis in Saccharomyces cerevisiae bioprocesses. Bioprocess and Biosystems Engineering. 2021;44(4):683–700."},"intvolume":" 44","publication":"Bioprocess and Biosystems Engineering","issue":"4","doi":"10.1007/s00449-020-02478-3","department":[{"_id":"DEP4021"}],"title":"Model-assisted DoE software: Optimization of growth and biocatalysis in Saccharomyces cerevisiae bioprocesses","publication_identifier":{"eissn":["1615-7605"],"isbn":["1615-7591"]},"publication_status":"published","keyword":["Biocatalysis","Monte Carlo methods","Fed-batch strategy","Model-assisted design of experiments","Quality by design"],"volume":44,"page":"683-700","_id":"7986","type":"scientific_journal_article","abstract":[{"text":"Bioprocess development and optimization are still cost- and time-intensive due to the enormous number of experiments involved. In this study, the recently introduced model-assisted Design of Experiments (mDoE) concept (Möller et al. in Bioproc Biosyst Eng 42(5):867, https://doi.org/10.1007/s00449-019-02089-7, 2019) was extended and implemented into a software (“mDoE-toolbox”) to significantly reduce the number of required cultivations. The application of the toolbox is exemplary shown in two case studies with Saccharomyces cerevisiae. In the first case study, a fed-batch process was optimized with respect to the pH value and linearly rising feeding rates of glucose and nitrogen source. Using the mDoE-toolbox, the biomass concentration was increased by 30% compared to previously performed experiments. The second case study was the whole-cell biocatalysis of ethyl acetoacetate (EAA) to (S)-ethyl-3-hydroxybutyrate (E3HB), for which the feeding rates of glucose, nitrogen source, and EAA were optimized. An increase of 80% compared to a previously performed experiment with similar initial conditions was achieved for the E3HB concentration.","lang":"eng"}],"place":"Berlin ; Heidelberg [u.a.]","status":"public","author":[{"first_name":"André","last_name":"Moser","full_name":"Moser, André"},{"first_name":"Kim B.","full_name":"Kuchemüller, Kim B.","last_name":"Kuchemüller"},{"full_name":"Deppe, Sahar","last_name":"Deppe","first_name":"Sahar"},{"first_name":"Tanja","last_name":"Hernández Rodriguez","full_name":"Hernández Rodriguez, Tanja","id":"52466"},{"id":"45666","full_name":"Frahm, Björn","last_name":"Frahm","first_name":"Björn"},{"full_name":"Pörtner, Ralf","last_name":"Pörtner","first_name":"Ralf"},{"first_name":"Volker C.","full_name":"Hass, Volker C.","last_name":"Hass"},{"full_name":"Möller, Johannes","last_name":"Möller","first_name":"Johannes"}],"date_created":"2022-05-05T13:10:11Z","language":[{"iso":"eng"}],"date_updated":"2023-08-21T07:55:05Z","year":"2021","user_id":"83781"},{"date_updated":"2024-04-15T07:22:55Z","year":"2021","user_id":"81304","publication":"Seminar Life Science Technologies 2021-04-28","date_created":"2022-05-10T14:02:37Z","conference":{"name":"Seminar Life Science Technologies, TH OWL","end_date":"2021-04-28","location":"Lemgo, Germany"},"department":[{"_id":"DEP4021"},{"_id":"DEP1308"}],"title":"Messtechnikkonzepte für die Erfassung von qualitätsrelevanten Parametern und Merkmalen bei der Weizenteigverarbeitung","language":[{"iso":"eng"}],"author":[{"first_name":"André","id":"62117","full_name":"Blome, André","last_name":"Blome"},{"id":"63215","full_name":"Luttmann, Mario","last_name":"Luttmann","first_name":"Mario"},{"last_name":"Frahm","id":"45666","full_name":"Frahm, Björn","first_name":"Björn"},{"full_name":"Müller, Ulrich","id":"12119","last_name":"Müller","first_name":"Ulrich"}],"status":"public","_id":"8078","type":"conference_speech","citation":{"mla":"Blome, André, et al. “Messtechnikkonzepte Für Die Erfassung von Qualitätsrelevanten Parametern Und Merkmalen Bei Der Weizenteigverarbeitung.” Seminar Life Science Technologies 2021-04-28, 2021.","chicago":"Blome, André, Mario Luttmann, Björn Frahm, and Ulrich Müller. Messtechnikkonzepte Für Die Erfassung von Qualitätsrelevanten Parametern Und Merkmalen Bei Der Weizenteigverarbeitung. Seminar Life Science Technologies 2021-04-28, 2021.","short":"A. Blome, M. Luttmann, B. Frahm, U. Müller, Messtechnikkonzepte Für Die Erfassung von Qualitätsrelevanten Parametern Und Merkmalen Bei Der Weizenteigverarbeitung, 2021.","din1505-2-1":"Blome, André ; Luttmann, Mario ; Frahm, Björn ; Müller, Ulrich: Messtechnikkonzepte für die Erfassung von qualitätsrelevanten Parametern und Merkmalen bei der Weizenteigverarbeitung, 2021","chicago-de":"Blome, André, Mario Luttmann, Björn Frahm und Ulrich Müller. 2021. Messtechnikkonzepte für die Erfassung von qualitätsrelevanten Parametern und Merkmalen bei der Weizenteigverarbeitung. Seminar Life Science Technologies 2021-04-28.","bjps":"Blome A et al. (2021) Messtechnikkonzepte Für Die Erfassung von Qualitätsrelevanten Parametern Und Merkmalen Bei Der Weizenteigverarbeitung. .","havard":"A. Blome, M. Luttmann, B. Frahm, U. Müller, Messtechnikkonzepte für die Erfassung von qualitätsrelevanten Parametern und Merkmalen bei der Weizenteigverarbeitung, 2021.","ufg":"Blome, André u. a.: Messtechnikkonzepte für die Erfassung von qualitätsrelevanten Parametern und Merkmalen bei der Weizenteigverarbeitung, o. O. 2021.","ama":"Blome A, Luttmann M, Frahm B, Müller U. Messtechnikkonzepte Für Die Erfassung von Qualitätsrelevanten Parametern Und Merkmalen Bei Der Weizenteigverarbeitung.; 2021.","apa":"Blome, A., Luttmann, M., Frahm, B., & Müller, U. (2021). Messtechnikkonzepte für die Erfassung von qualitätsrelevanten Parametern und Merkmalen bei der Weizenteigverarbeitung. In Seminar Life Science Technologies 2021-04-28. Seminar Life Science Technologies, TH OWL, Lemgo, Germany.","ieee":"A. Blome, M. Luttmann, B. Frahm, and U. Müller, Messtechnikkonzepte für die Erfassung von qualitätsrelevanten Parametern und Merkmalen bei der Weizenteigverarbeitung. 2021.","van":"Blome A, Luttmann M, Frahm B, Müller U. Messtechnikkonzepte für die Erfassung von qualitätsrelevanten Parametern und Merkmalen bei der Weizenteigverarbeitung. Seminar Life Science Technologies 2021-04-28. 2021."}},{"language":[{"iso":"eng"}],"date_created":"2020-08-19T07:14:11Z","user_id":"83781","date_updated":"2023-08-16T06:48:35Z","year":"2021","abstract":[{"lang":"eng","text":"Model-based concepts and simulation techniques in combination with digital tools emerge as a key to explore the full potential of biopharmaceutical production processes, which contain several challenging development and process steps. One of these steps is the time- and cost-intensive cell proliferation process (also called seed train) to increase cell number from cell thawing up to production scale. Challenges like complex cell metabolism, batch-to-batch variation, variabilities in cell behavior, and influences of changes in cultivation conditions necessitate adequate digital solutions to provide information about the current and near future process state to derive correct process decisions.\r\nFor this purpose digital seed train twins have proved to be efficient, which digitally display the time-dependent behavior of important process variables based on mathematical models, strategies, and adaption procedures.\r\nThis chapter will outline the needs for digitalization of seed trains, the construction of a digital seed train twin, the role of parameter estimation, and different statistical methods within this context, which are applicable to several problems in the field of bioprocessing. The results of a case study are presented to illustrate a Bayesian approach for parameter estimation and prediction of an industrial cell culture seed train for seed train digitalization."}],"editor":[{"last_name":"Herwig","full_name":"Herwig, Christoph ","first_name":"Christoph "},{"last_name":"Pörtner","full_name":"Pörtner, Ralf ","first_name":"Ralf "},{"full_name":"Möller, Johannes ","last_name":"Möller","first_name":"Johannes "}],"volume":176,"type":"book_chapter","_id":"3349","page":"97–131","status":"public","author":[{"first_name":"Tanja","last_name":"Hernández Rodriguez","id":"52466","full_name":"Hernández Rodriguez, Tanja"},{"id":"45666","full_name":"Frahm, Björn","last_name":"Frahm","first_name":"Björn"}],"place":"Berlin, Heidelberg","doi":"https://doi.org/10.1007/10_2020_137","department":[{"_id":"DEP4021"}],"title":"Digital Seed Train Twins and Statistical Methods","publication_status":"published","publication_identifier":{"eisbn":["978-3-030-71660-8"],"eissn":["1616-8542"],"issn":["0724-6145"],"isbn":["978-3-030-71659-2"]},"publication":"Digital Twins Tools and Concepts for Smart Biomanufacturing","keyword":["Bayes","Digital twin","Parameter estimation","Seed train","Uncertainty"],"publisher":"Springer","quality_controlled":"1","citation":{"ieee":"T. Hernández Rodriguez and B. Frahm, “Digital Seed Train Twins and Statistical Methods,” in Digital Twins Tools and Concepts for Smart Biomanufacturing, vol. 176, C. Herwig, R. Pörtner, and J. Möller, Eds. Berlin, Heidelberg: Springer, 2021, pp. 97–131. doi: https://doi.org/10.1007/10_2020_137.","van":"Hernández Rodriguez T, Frahm B. Digital Seed Train Twins and Statistical Methods. In: Herwig C, Pörtner R, Möller J, editors. Digital Twins Tools and Concepts for Smart Biomanufacturing. Berlin, Heidelberg: Springer; 2021. p. 97–131. (Advances in Biochemical Engineering/Biotechnology; vol. 176).","apa":"Hernández Rodriguez, T., & Frahm, B. (2021). Digital Seed Train Twins and Statistical Methods. In C. Herwig, R. Pörtner, & J. Möller (Eds.), Digital Twins Tools and Concepts for Smart Biomanufacturing (Vol. 176, pp. 97–131). Springer. https://doi.org/10.1007/10_2020_137","ama":"Hernández Rodriguez T, Frahm B. Digital Seed Train Twins and Statistical Methods. In: Herwig C, Pörtner R, Möller J, eds. Digital Twins Tools and Concepts for Smart Biomanufacturing. Vol 176. Advances in Biochemical Engineering/Biotechnology. Springer; 2021:97-131. doi:https://doi.org/10.1007/10_2020_137","ufg":"Hernández Rodriguez, Tanja/Frahm, Björn: Digital Seed Train Twins and Statistical Methods, in: Herwig, Christoph/Pörtner, Ralf/Möller, Johannes (Hgg.): Digital Twins Tools and Concepts for Smart Biomanufacturing, Bd. 176, Berlin, Heidelberg 2021 (Advances in Biochemical Engineering/Biotechnology), S. 97–131.","havard":"T. Hernández Rodriguez, B. Frahm, Digital Seed Train Twins and Statistical Methods, in: C. Herwig, R. Pörtner, J. Möller (Eds.), Digital Twins Tools and Concepts for Smart Biomanufacturing, Springer, Berlin, Heidelberg, 2021: pp. 97–131.","bjps":"Hernández Rodriguez T and Frahm B (2021) Digital Seed Train Twins and Statistical Methods. In Herwig C, Pörtner R and Möller J (eds), Digital Twins Tools and Concepts for Smart Biomanufacturing, vol. 176. Berlin, Heidelberg: Springer, pp. 97–131.","chicago-de":"Hernández Rodriguez, Tanja und Björn Frahm. 2021. Digital Seed Train Twins and Statistical Methods. In: Digital Twins Tools and Concepts for Smart Biomanufacturing, hg. von Christoph Herwig, Ralf Pörtner, und Johannes Möller, 176:97–131. Advances in Biochemical Engineering/Biotechnology. Berlin, Heidelberg: Springer. doi:https://doi.org/10.1007/10_2020_137, .","din1505-2-1":"Hernández Rodriguez, Tanja ; Frahm, Björn: Digital Seed Train Twins and Statistical Methods. In: Herwig, C. ; Pörtner, R. ; Möller, J. (Hrsg.): Digital Twins Tools and Concepts for Smart Biomanufacturing, Advances in Biochemical Engineering/Biotechnology. Bd. 176. Berlin, Heidelberg : Springer, 2021, S. 97–131","mla":"Hernández Rodriguez, Tanja, and Björn Frahm. “Digital Seed Train Twins and Statistical Methods.” Digital Twins Tools and Concepts for Smart Biomanufacturing, edited by Christoph Herwig et al., vol. 176, Springer, 2021, pp. 97–131, https://doi.org/10.1007/10_2020_137.","short":"T. Hernández Rodriguez, B. Frahm, in: C. Herwig, R. Pörtner, J. Möller (Eds.), Digital Twins Tools and Concepts for Smart Biomanufacturing, Springer, Berlin, Heidelberg, 2021, pp. 97–131.","chicago":"Hernández Rodriguez, Tanja, and Björn Frahm. “Digital Seed Train Twins and Statistical Methods.” In Digital Twins Tools and Concepts for Smart Biomanufacturing, edited by Christoph Herwig, Ralf Pörtner, and Johannes Möller, 176:97–131. Advances in Biochemical Engineering/Biotechnology. Berlin, Heidelberg: Springer, 2021. https://doi.org/10.1007/10_2020_137."},"series_title":"Advances in Biochemical Engineering/Biotechnology","intvolume":" 176"},{"publication":"International Journal of Food Engineering ","isi":"1","doi":"https://doi.org/10.1515/ijfe-2020-0324","issue":"9","publication_status":"published","publication_identifier":{"issn":["2194-5764"],"eissn":["1556-3758"]},"title":"Kinetic studies of 5-(Hydroxymethyl)-furfural formation and change of the absorption at 420 nm in fruit juices for the improvement of pasteurization plants ","department":[{"_id":"DEP4018"},{"_id":"DEP1308"},{"_id":"DEP4028"}],"keyword":["absorption at 420 nm","HMF","kinetic figures","line of equal effect","pasteurization."],"article_type":"original","quality_controlled":"1","publisher":"Walter de Gruyter GmbH","citation":{"din1505-2-1":"Katsch, Linda ; Methner, Frank-Jürgen ; Schneider, Jan: Kinetic studies of 5-(Hydroxymethyl)-furfural formation and change of the absorption at 420 nm in fruit juices for the improvement of pasteurization plants . In: International Journal of Food Engineering Bd. 17. Berlin ; Boston, Mass. , Walter de Gruyter GmbH (2021), Nr. 9, S. 703–713","chicago":"Katsch, Linda, Frank-Jürgen Methner, and Jan Schneider. “Kinetic Studies of 5-(Hydroxymethyl)-Furfural Formation and Change of the Absorption at 420 Nm in Fruit Juices for the Improvement of Pasteurization Plants .” International Journal of Food Engineering 17, no. 9 (2021): 703–13. https://doi.org/10.1515/ijfe-2020-0324.","short":"L. Katsch, F.-J. Methner, J. Schneider, International Journal of Food Engineering 17 (2021) 703–713.","mla":"Katsch, Linda, et al. “Kinetic Studies of 5-(Hydroxymethyl)-Furfural Formation and Change of the Absorption at 420 Nm in Fruit Juices for the Improvement of Pasteurization Plants .” International Journal of Food Engineering , vol. 17, no. 9, 2021, pp. 703–13, https://doi.org/10.1515/ijfe-2020-0324.","chicago-de":"Katsch, Linda, Frank-Jürgen Methner und Jan Schneider. 2021. Kinetic studies of 5-(Hydroxymethyl)-furfural formation and change of the absorption at 420 nm in fruit juices for the improvement of pasteurization plants . International Journal of Food Engineering 17, Nr. 9: 703–713. doi:https://doi.org/10.1515/ijfe-2020-0324, .","bjps":"Katsch L, Methner F-J and Schneider J (2021) Kinetic Studies of 5-(Hydroxymethyl)-Furfural Formation and Change of the Absorption at 420 Nm in Fruit Juices for the Improvement of Pasteurization Plants . International Journal of Food Engineering 17, 703–713.","apa":"Katsch, L., Methner, F.-J., & Schneider, J. (2021). Kinetic studies of 5-(Hydroxymethyl)-furfural formation and change of the absorption at 420 nm in fruit juices for the improvement of pasteurization plants . International Journal of Food Engineering , 17(9), 703–713. https://doi.org/10.1515/ijfe-2020-0324","ama":"Katsch L, Methner FJ, Schneider J. Kinetic studies of 5-(Hydroxymethyl)-furfural formation and change of the absorption at 420 nm in fruit juices for the improvement of pasteurization plants . International Journal of Food Engineering . 2021;17(9):703-713. doi:https://doi.org/10.1515/ijfe-2020-0324","ufg":"Katsch, Linda/Methner, Frank-Jürgen/Schneider, Jan: Kinetic studies of 5-(Hydroxymethyl)-furfural formation and change of the absorption at 420 nm in fruit juices for the improvement of pasteurization plants , in: International Journal of Food Engineering 17 (2021), H. 9, S. 703–713.","havard":"L. Katsch, F.-J. Methner, J. Schneider, Kinetic studies of 5-(Hydroxymethyl)-furfural formation and change of the absorption at 420 nm in fruit juices for the improvement of pasteurization plants , International Journal of Food Engineering . 17 (2021) 703–713.","van":"Katsch L, Methner FJ, Schneider J. Kinetic studies of 5-(Hydroxymethyl)-furfural formation and change of the absorption at 420 nm in fruit juices for the improvement of pasteurization plants . International Journal of Food Engineering . 2021;17(9):703–13.","ieee":"L. Katsch, F.-J. Methner, and J. Schneider, “Kinetic studies of 5-(Hydroxymethyl)-furfural formation and change of the absorption at 420 nm in fruit juices for the improvement of pasteurization plants ,” International Journal of Food Engineering , vol. 17, no. 9, pp. 703–713, 2021, doi: https://doi.org/10.1515/ijfe-2020-0324."},"intvolume":" 17","external_id":{"isi":["000699893400004"]},"date_created":"2021-04-08T05:51:47Z","language":[{"iso":"eng"}],"date_updated":"2025-06-26T13:31:14Z","year":"2021","user_id":"83781","page":"703-713","_id":"5423","type":"scientific_journal_article","volume":17,"abstract":[{"text":"Preservation of juices is essential to obtain microbial safe products. There are various established methods as pasteurization. Heretofore, only the kinetic figures of microbial inactivation were considered but not those of reaction impairing the chemical quality. For a gentler processing, knowledge of the kinetics of relevant chemical conversion reactions is necessary. 5-(Hydroxymethyl)-furfural (HMF) formation and the color change of juices are important attributes. The non-isothermal Rhim method was used to determine the activation energy and pre-exponential factor for HMF formation in different juices and an isothermal method for the reaction order. Values for the activation energy from 133 to 303 kJ/mol were obtained with a zeroth reaction order. A correlation between HMF and the color change could be found. Based on the kinetic figures, lines with equal effects for the chemical changes and for the lethal effect on microorganisms were calculated. Time-temperature settings for the gentlest treatment could be found.","lang":"eng"}],"place":"Berlin ; Boston, Mass. ","author":[{"last_name":"Katsch","full_name":"Katsch, Linda","id":"71614","orcid":"0000-0001-6628-3929 ","first_name":"Linda"},{"full_name":"Methner, Frank-Jürgen","last_name":"Methner","first_name":"Frank-Jürgen"},{"full_name":"Schneider, Jan","id":"13209","last_name":"Schneider","first_name":"Jan","orcid":"0000-0001-6401-8873"}],"status":"public"},{"place":"Nürnberg","author":[{"last_name":"Katsch","id":"71614","full_name":"Katsch, Linda","orcid":"0000-0001-6628-3929 ","first_name":"Linda"},{"first_name":"Jan","orcid":"0000-0001-6401-8873","full_name":"Schneider, Jan","id":"13209","last_name":"Schneider"}],"status":"public","_id":"5504","page":"340-343","type":"industry_journal_article","year":"2021","date_updated":"2025-02-10T07:07:05Z","user_id":"83781","main_file_link":[{"url":"https://www.wiso-net.de/toc_list/BW/2021/BW__%3A2021%3A14/Heft%2B14%2B%252F%2B2021/BW#"}],"date_created":"2021-04-13T12:03:12Z","language":[{"iso":"eng"}],"citation":{"bjps":"Katsch L and Schneider J (2021) Potential Für Eine Schonendere Pasteurisation. Brauwelt 340–343.","chicago-de":"Katsch, Linda und Jan Schneider. 2021. Potential für eine schonendere Pasteurisation. Brauwelt, Nr. 14: 340–343.","din1505-2-1":"Katsch, Linda ; Schneider, Jan: Potential für eine schonendere Pasteurisation. In: Brauwelt. Nürnberg, Fachverlag Hans Carl GmbH (2021), Nr. 14, S. 340–343","mla":"Katsch, Linda, and Jan Schneider. “Potential Für Eine Schonendere Pasteurisation.” Brauwelt, no. 14, 2021, pp. 340–43.","short":"L. Katsch, J. Schneider, Brauwelt (2021) 340–343.","chicago":"Katsch, Linda, and Jan Schneider. “Potential Für Eine Schonendere Pasteurisation.” Brauwelt, no. 14 (2021): 340–43.","ieee":"L. Katsch and J. Schneider, “Potential für eine schonendere Pasteurisation,” Brauwelt, no. 14, pp. 340–343, 2021.","van":"Katsch L, Schneider J. Potential für eine schonendere Pasteurisation. Brauwelt. 2021;(14):340–3.","ufg":"Katsch, Linda/Schneider, Jan: Potential für eine schonendere Pasteurisation, in: Brauwelt (2021), H. 14, S. 340–343.","havard":"L. Katsch, J. Schneider, Potential für eine schonendere Pasteurisation, Brauwelt. (2021) 340–343.","apa":"Katsch, L., & Schneider, J. (2021). Potential für eine schonendere Pasteurisation. Brauwelt, 14, 340–343.","ama":"Katsch L, Schneider J. Potential für eine schonendere Pasteurisation. Brauwelt. 2021;(14):340-343."},"publisher":"Fachverlag Hans Carl GmbH","publication":"Brauwelt","publication_status":"published","publication_identifier":{"issn":["0724-696X"],"eissn":["1439-5177"]},"department":[{"_id":"DEP4018"},{"_id":"DEP1308"},{"_id":"DEP4028"}],"title":"Potential für eine schonendere Pasteurisation","issue":"14"},{"user_id":"83781","date_updated":"2025-06-26T13:37:39Z","year":"2021","language":[{"iso":"eng"}],"date_created":"2025-04-16T07:00:19Z","external_id":{"isi":["000625400200001"]},"author":[{"first_name":"Rabea","id":"68594","full_name":"Dirkes, Rabea","last_name":"Dirkes"},{"full_name":"Neubauer, Pia Rebecca","id":"75420","last_name":"Neubauer","first_name":"Pia Rebecca"},{"full_name":"Rabenhorst, Jürgen","id":"13454","last_name":"Rabenhorst","first_name":"Jürgen"}],"status":"public","place":"Chichester","abstract":[{"text":"n recent decades, the demand for palm oil has constantly increased and with it the cultivation of oil palms. After a period of 25 years, the oil yield of the palm trees decreases and they are felled. The trees are cut into pieces and remain on the plantations. However, due to their high moisture and sugar content, fungi and molds cause problems for replanting. The use of the wood for the timber industry is difficult due to its structural characteristics. Biotechnological processes use microorganisms to produce relevant industrial products. The basis for each process is a culture medium that contains all necessary nutrients, especially carbohydrates. The culture medium makes up a high percentage of the costs, so alternative, cheaper substrates are preferred. In this review, we show and compare different analyses of the sap mechanically pressed from the oil palm trunk regarding its sugar and nutrient content. The total sugar concentration in the palm sap varies between 16.97–140 g L−1 and it is mainly composed of glucose, fructose, and sucrose. The comparison with common nutrient media and the results of fermentation processes already carried out on a laboratory scale show that palm sap offers great potential as a fermentation medium for biotechnological conversion into industrially relevant products. ","lang":"eng"}],"page":"931-944","_id":"12805","type":"scientific_journal_article","volume":15,"keyword":["oil palm","trunks","pressed sap","Elaeis guineensis","sugar","nutrients","review"],"publication_status":"published","publication_identifier":{"eissn":["1932-1031"],"issn":["1932-104X"]},"title":"Pressed sap from oil palm (Elaeis guineensis) trunks: a revolutionary growth medium for the biotechnological industry?","department":[{"_id":"DEP4000"},{"_id":"DEP4028"},{"_id":"DEP4018"}],"doi":"10.1002/bbb.2201","issue":"3","isi":"1","publication":"Biofuels, Bioproducts and Biorefining","intvolume":" 15","citation":{"ama":"Dirkes R, Neubauer PR, Rabenhorst J. Pressed sap from oil palm (<scp>Elaeis guineensis</scp>) trunks: a revolutionary growth medium for the biotechnological industry? Biofuels, Bioproducts and Biorefining. 2021;15(3):931-944. doi:10.1002/bbb.2201","chicago":"Dirkes, Rabea, Pia Rebecca Neubauer, and Jürgen Rabenhorst. “Pressed Sap from Oil Palm (<scp>Elaeis Guineensis</Scp>) Trunks: A Revolutionary Growth Medium for the Biotechnological Industry?” Biofuels, Bioproducts and Biorefining 15, no. 3 (2021): 931–44. https://doi.org/10.1002/bbb.2201.","short":"R. Dirkes, P.R. Neubauer, J. Rabenhorst, Biofuels, Bioproducts and Biorefining 15 (2021) 931–944.","mla":"Dirkes, Rabea, et al. “Pressed Sap from Oil Palm (<scp>Elaeis Guineensis</Scp>) Trunks: A Revolutionary Growth Medium for the Biotechnological Industry?” Biofuels, Bioproducts and Biorefining, vol. 15, no. 3, 2021, pp. 931–44, https://doi.org/10.1002/bbb.2201.","apa":"Dirkes, R., Neubauer, P. R., & Rabenhorst, J. (2021). Pressed sap from oil palm (<scp>Elaeis guineensis</scp>) trunks: a revolutionary growth medium for the biotechnological industry? Biofuels, Bioproducts and Biorefining, 15(3), 931–944. https://doi.org/10.1002/bbb.2201","din1505-2-1":"Dirkes, Rabea ; Neubauer, Pia Rebecca ; Rabenhorst, Jürgen: Pressed sap from oil palm (<scp>Elaeis guineensis</scp>) trunks: a revolutionary growth medium for the biotechnological industry? In: Biofuels, Bioproducts and Biorefining Bd. 15. Chichester, Wiley (2021), Nr. 3, S. 931–944","havard":"R. Dirkes, P.R. Neubauer, J. Rabenhorst, Pressed sap from oil palm (<scp>Elaeis guineensis</scp>) trunks: a revolutionary growth medium for the biotechnological industry?, Biofuels, Bioproducts and Biorefining. 15 (2021) 931–944.","ufg":"Dirkes, Rabea/Neubauer, Pia Rebecca/Rabenhorst, Jürgen: Pressed sap from oil palm (<scp>Elaeis guineensis</scp>) trunks: a revolutionary growth medium for the biotechnological industry?, in: Biofuels, Bioproducts and Biorefining 15 (2021), H. 3, S. 931–944.","chicago-de":"Dirkes, Rabea, Pia Rebecca Neubauer und Jürgen Rabenhorst. 2021. Pressed sap from oil palm (<scp>Elaeis guineensis</scp>) trunks: a revolutionary growth medium for the biotechnological industry? Biofuels, Bioproducts and Biorefining 15, Nr. 3: 931–944. doi:10.1002/bbb.2201, .","bjps":"Dirkes R, Neubauer PR and Rabenhorst J (2021) Pressed Sap from Oil Palm (<scp>Elaeis Guineensis</Scp>) Trunks: A Revolutionary Growth Medium for the Biotechnological Industry? Biofuels, Bioproducts and Biorefining 15, 931–944.","van":"Dirkes R, Neubauer PR, Rabenhorst J. Pressed sap from oil palm (<scp>Elaeis guineensis</scp>) trunks: a revolutionary growth medium for the biotechnological industry? Biofuels, Bioproducts and Biorefining. 2021;15(3):931–44.","ieee":"R. Dirkes, P. R. Neubauer, and J. Rabenhorst, “Pressed sap from oil palm (<scp>Elaeis guineensis</scp>) trunks: a revolutionary growth medium for the biotechnological industry?,” Biofuels, Bioproducts and Biorefining, vol. 15, no. 3, pp. 931–944, 2021, doi: 10.1002/bbb.2201."},"publisher":"Wiley"},{"publication":"Animals","title":"Processing Matters in Nutrient-Matched Laboratory Diets for Mice—Microbiome","department":[{"_id":"DEP4010"}],"publication_identifier":{"issn":["2076-2615"]},"publication_status":"published","issue":"3","doi":"10.3390/ani11030862","keyword":["feed processing","starch gelatinization","laboratory mouse","diet","intestinal microbiome"],"citation":{"havard":"J. Wenderlein, L.F. Böswald, S. Ulrich, E. Kienzle, K. Neuhaus, I. Lagkouvardos, C. Zenner, R.K. Straubinger, Processing Matters in Nutrient-Matched Laboratory Diets for Mice—Microbiome, Animals. 11 (2021).","ufg":"Wenderlein, Jasmin u. a.: Processing Matters in Nutrient-Matched Laboratory Diets for Mice—Microbiome, in: Animals 11 (2021), H. 3.","short":"J. Wenderlein, L.F. Böswald, S. Ulrich, E. Kienzle, K. Neuhaus, I. Lagkouvardos, C. Zenner, R.K. Straubinger, Animals 11 (2021).","ama":"Wenderlein J, Böswald LF, Ulrich S, et al. Processing Matters in Nutrient-Matched Laboratory Diets for Mice—Microbiome. Animals. 2021;11(3). doi:10.3390/ani11030862","chicago":"Wenderlein, Jasmin, Linda F. Böswald, Sebastian Ulrich, Ellen Kienzle, Klaus Neuhaus, Ilias Lagkouvardos, Christian Zenner, and Reinhard K. Straubinger. “Processing Matters in Nutrient-Matched Laboratory Diets for Mice—Microbiome.” Animals 11, no. 3 (2021). https://doi.org/10.3390/ani11030862.","mla":"Wenderlein, Jasmin, et al. “Processing Matters in Nutrient-Matched Laboratory Diets for Mice—Microbiome.” Animals, vol. 11, no. 3, 862, 2021, https://doi.org/10.3390/ani11030862.","apa":"Wenderlein, J., Böswald, L. F., Ulrich, S., Kienzle, E., Neuhaus, K., Lagkouvardos, I., Zenner, C., & Straubinger, R. K. (2021). Processing Matters in Nutrient-Matched Laboratory Diets for Mice—Microbiome. Animals, 11(3), Article 862. https://doi.org/10.3390/ani11030862","din1505-2-1":"Wenderlein, Jasmin ; Böswald, Linda F. ; Ulrich, Sebastian ; Kienzle, Ellen ; Neuhaus, Klaus ; Lagkouvardos, Ilias ; Zenner, Christian ; Straubinger, Reinhard K.: Processing Matters in Nutrient-Matched Laboratory Diets for Mice—Microbiome. In: Animals Bd. 11. Basel, MDPI AG (2021), Nr. 3","van":"Wenderlein J, Böswald LF, Ulrich S, Kienzle E, Neuhaus K, Lagkouvardos I, et al. Processing Matters in Nutrient-Matched Laboratory Diets for Mice—Microbiome. Animals. 2021;11(3).","ieee":"J. Wenderlein et al., “Processing Matters in Nutrient-Matched Laboratory Diets for Mice—Microbiome,” Animals, vol. 11, no. 3, Art. no. 862, 2021, doi: 10.3390/ani11030862.","chicago-de":"Wenderlein, Jasmin, Linda F. Böswald, Sebastian Ulrich, Ellen Kienzle, Klaus Neuhaus, Ilias Lagkouvardos, Christian Zenner und Reinhard K. Straubinger. 2021. Processing Matters in Nutrient-Matched Laboratory Diets for Mice—Microbiome. Animals 11, Nr. 3. doi:10.3390/ani11030862, .","bjps":"Wenderlein J et al. (2021) Processing Matters in Nutrient-Matched Laboratory Diets for Mice—Microbiome. Animals 11."},"publisher":"MDPI AG","quality_controlled":"1","intvolume":" 11","date_created":"2025-06-15T09:58:59Z","language":[{"iso":"eng"}],"year":"2021","date_updated":"2025-06-16T12:07:21Z","user_id":"83781","article_number":"862","volume":11,"_id":"12950","type":"scientific_journal_article","abstract":[{"text":"The composition of the microbiome is subject to the host’s diet. In commercial laboratory mouse diets, different physical forms of the same diets are available, containing—according to their labels—identical ingredients and nutrient compositions. However, variations in nutrient composition and starch gelatinization due to production processes and their impact on digestibility have been described. In this study, a total of 48 C57BL/J6 mice were assigned to two equal groups and were fed diets (produced with different processes—extruded vs. pelleted) for eight weeks in two biological replicates. At the end of the experiment, samples were collected from five different gastrointestinal regions, including the stomach, small intestine, cecum, large intestine, and an extracorporeal region (feces), and the microbiome was analyzed with 16S rRNA gene amplicon sequencing. The replicates in both experiments differed significantly in their relative abundances of Muribaculaceae species. Furthermore, the gastrointestinal content of pellet-fed mice contained larger numbers of Lactobacillus species. These results indicate that starch gelatinization and ingredient composition significantly influence microbial makeup. In conclusion, different feed processing methods may affect fundamental digestive and metabolic processes, impacting animal experiments and biasing microbiome data.","lang":"eng"}],"place":"Basel","status":"public","extern":"1","author":[{"first_name":"Jasmin","last_name":"Wenderlein","full_name":"Wenderlein, Jasmin"},{"last_name":"Böswald","full_name":"Böswald, Linda F.","first_name":"Linda F."},{"last_name":"Ulrich","id":"85847","full_name":"Ulrich, Sebastian","orcid":"0000-0002-4511-9537","first_name":"Sebastian"},{"first_name":"Ellen","last_name":"Kienzle","full_name":"Kienzle, Ellen"},{"first_name":"Klaus","full_name":"Neuhaus, Klaus","last_name":"Neuhaus"},{"last_name":"Lagkouvardos","full_name":"Lagkouvardos, Ilias","first_name":"Ilias"},{"first_name":"Christian","full_name":"Zenner, Christian","last_name":"Zenner"},{"last_name":"Straubinger","full_name":"Straubinger, Reinhard K.","first_name":"Reinhard K."}]},{"publication":"Pathogens","publication_identifier":{"eissn":["2076-0817"]},"publication_status":"published","title":"Exposure to Leptospira spp. and Associated Risk Factors in the Human, Cattle and Dog Populations in Bhutan","department":[{"_id":"DEP4010"}],"doi":"10.3390/pathogens10030308","issue":"3","keyword":["leptospirosis","microscopic agglutination test (MAT)","seroprevalence","cattle","yak","dog","one health","Bhutan"],"citation":{"ufg":"Dreyfus, Anou u. a.: Exposure to Leptospira spp. and Associated Risk Factors in the Human, Cattle and Dog Populations in Bhutan, in: Pathogens 10 (2021), H. 3.","havard":"A. Dreyfus, M.-T. Ruf, A. Mayer-Scholl, T. Zitzl, N. Loosli, N.S. Bier, S. Hiereth, S. Ulrich, S. Poppert, R.K. Straubinger, J. Stenos, T. Tshokey, Exposure to Leptospira spp. and Associated Risk Factors in the Human, Cattle and Dog Populations in Bhutan, Pathogens. 10 (2021).","din1505-2-1":"Dreyfus, Anou ; Ruf, Marie-Thérèse ; Mayer-Scholl, Anne ; Zitzl, Theresa ; Loosli, Nadine ; Bier, Nadja Seyhan ; Hiereth, Stephanie ; Ulrich, Sebastian ; u. a.: Exposure to Leptospira spp. and Associated Risk Factors in the Human, Cattle and Dog Populations in Bhutan. In: Pathogens Bd. 10. Basel, MDPI (2021), Nr. 3","apa":"Dreyfus, A., Ruf, M.-T., Mayer-Scholl, A., Zitzl, T., Loosli, N., Bier, N. S., Hiereth, S., Ulrich, S., Poppert, S., Straubinger, R. K., Stenos, J., & Tshokey, T. (2021). Exposure to Leptospira spp. and Associated Risk Factors in the Human, Cattle and Dog Populations in Bhutan. Pathogens, 10(3), Article 308. https://doi.org/10.3390/pathogens10030308","mla":"Dreyfus, Anou, et al. “Exposure to Leptospira Spp. and Associated Risk Factors in the Human, Cattle and Dog Populations in Bhutan.” Pathogens, vol. 10, no. 3, 308, 2021, https://doi.org/10.3390/pathogens10030308.","ama":"Dreyfus A, Ruf MT, Mayer-Scholl A, et al. Exposure to Leptospira spp. and Associated Risk Factors in the Human, Cattle and Dog Populations in Bhutan. Pathogens. 2021;10(3). doi:10.3390/pathogens10030308","chicago":"Dreyfus, Anou, Marie-Thérèse Ruf, Anne Mayer-Scholl, Theresa Zitzl, Nadine Loosli, Nadja Seyhan Bier, Stephanie Hiereth, et al. “Exposure to Leptospira Spp. and Associated Risk Factors in the Human, Cattle and Dog Populations in Bhutan.” Pathogens 10, no. 3 (2021). https://doi.org/10.3390/pathogens10030308.","short":"A. Dreyfus, M.-T. Ruf, A. Mayer-Scholl, T. Zitzl, N. Loosli, N.S. Bier, S. Hiereth, S. Ulrich, S. Poppert, R.K. Straubinger, J. Stenos, T. Tshokey, Pathogens 10 (2021).","ieee":"A. Dreyfus et al., “Exposure to Leptospira spp. and Associated Risk Factors in the Human, Cattle and Dog Populations in Bhutan,” Pathogens, vol. 10, no. 3, Art. no. 308, 2021, doi: 10.3390/pathogens10030308.","van":"Dreyfus A, Ruf MT, Mayer-Scholl A, Zitzl T, Loosli N, Bier NS, et al. Exposure to Leptospira spp. and Associated Risk Factors in the Human, Cattle and Dog Populations in Bhutan. Pathogens. 2021;10(3).","chicago-de":"Dreyfus, Anou, Marie-Thérèse Ruf, Anne Mayer-Scholl, Theresa Zitzl, Nadine Loosli, Nadja Seyhan Bier, Stephanie Hiereth, u. a. 2021. Exposure to Leptospira spp. and Associated Risk Factors in the Human, Cattle and Dog Populations in Bhutan. Pathogens 10, Nr. 3. doi:10.3390/pathogens10030308, .","bjps":"Dreyfus A et al. (2021) Exposure to Leptospira Spp. and Associated Risk Factors in the Human, Cattle and Dog Populations in Bhutan. Pathogens 10."},"quality_controlled":"1","publisher":"MDPI","intvolume":" 10","date_created":"2025-06-15T09:59:24Z","language":[{"iso":"eng"}],"year":"2021","date_updated":"2025-06-16T12:10:19Z","user_id":"83781","article_number":"308","_id":"12951","type":"scientific_journal_article","volume":10,"abstract":[{"lang":"eng","text":"Leptospirosis is a neglected worldwide zoonotic bacterial disease with a high prevalence in subtropical and tropical countries. The prevalence of Leptospira spp. in humans, cattle and dogs is unknown in Bhutan. Therefore, we sought to find out whether humans, cattle or dogs had been infected in the past with leptospires by measuring antibodies in the serum. We therefore collected blood from 864 humans ≥13 years of age, 130 bovines and 84 dogs from different rural and urban areas in Bhutan and tested the serum for antibodies specific for leptospires with a screening of enzyme-linked immunosorbent assays (ELISA) and a confirmatory microscopic agglutination test (MAT). In humans, 17.6% were seropositive by ELISA and 1.6% by MAT. The seropositivity was stronger in bovines (36.9%) and dogs (47.6%). “Having had a fever recently” (OR 5.2, p = 0.004), “working for the military” (OR 26.6, p = 0.028) and “being unemployed” (OR 12.9, p = 0.041) (reference category = housemaker) were statistically significantly associated with seropositivity when controlled for the effects of other risk factors. However, due to the small number of positive test results, the findings on risk factors should be interpreted with caution. Based on the serogroups found in the three species, dogs could be a source of infection for humans, or dogs and humans are exposed to the same environmental risk factors Clinical leptospirosis in humans and domestic animals should be investigated by testing blood and urine for the presence of leptospires by molecular methods (qPCR)."}],"place":"Basel","author":[{"full_name":"Dreyfus, Anou","last_name":"Dreyfus","first_name":"Anou"},{"first_name":"Marie-Thérèse","full_name":"Ruf, Marie-Thérèse","last_name":"Ruf"},{"full_name":"Mayer-Scholl, Anne","last_name":"Mayer-Scholl","first_name":"Anne"},{"first_name":"Theresa","last_name":"Zitzl","full_name":"Zitzl, Theresa"},{"last_name":"Loosli","full_name":"Loosli, Nadine","first_name":"Nadine"},{"last_name":"Bier","full_name":"Bier, Nadja Seyhan","first_name":"Nadja Seyhan"},{"first_name":"Stephanie","full_name":"Hiereth, Stephanie","last_name":"Hiereth"},{"last_name":"Ulrich","full_name":"Ulrich, Sebastian","id":"85847","orcid":"0000-0002-4511-9537","first_name":"Sebastian"},{"first_name":"Sven","full_name":"Poppert, Sven","last_name":"Poppert"},{"full_name":"Straubinger, Reinhard K.","last_name":"Straubinger","first_name":"Reinhard K."},{"first_name":"John","last_name":"Stenos","full_name":"Stenos, John"},{"last_name":"Tshokey","full_name":"Tshokey, Tshokey","first_name":"Tshokey"}],"extern":"1","status":"public"},{"place":"Abingdon ","status":"public","extern":"1","author":[{"id":"85847","full_name":"Ulrich, Sebastian","last_name":"Ulrich","first_name":"Sebastian","orcid":"0000-0002-4511-9537"},{"first_name":"Christoph","last_name":"Gottschalk","full_name":"Gottschalk, Christoph"},{"last_name":"Biermaier","full_name":"Biermaier, Barbara","first_name":"Barbara"},{"last_name":"Bahlinger","full_name":"Bahlinger, Eunike","first_name":"Eunike"},{"first_name":"Magdalena","last_name":"Twarużek","full_name":"Twarużek, Magdalena"},{"full_name":"Asmussen, Sarah","last_name":"Asmussen","first_name":"Sarah"},{"last_name":"Schollenberger","full_name":"Schollenberger, Margit","first_name":"Margit"},{"last_name":"Valenta","full_name":"Valenta, Hana","first_name":"Hana"},{"last_name":"Ebel","full_name":"Ebel, Frank","first_name":"Frank"},{"last_name":"Dänicke","full_name":"Dänicke, Sven","first_name":"Sven"}],"volume":75,"_id":"12952","page":"105-120","type":"scientific_journal_article","abstract":[{"lang":"eng","text":"Straw is the main by-product of grain production, used as bedding material and animal feed. If produced or stored under adverse hygienic conditions, straw is prone to the growth of filamentous fungi. Some of them, e.g. Aspergillus, Fusarium and Stachybotrys spp. are well-known mycotoxin producers. Since studies on mycotoxins in straw are scarce, 192 straw samples (wheat n = 80; barley n = 79; triticale n = 12; oat n = 11; rye n = 12) were collected across Germany within the German official feed surveillance and screened for the presence of 21 mycotoxins. The following mycotoxins (positive samples for at least one mycotoxin n = 184) were detected: zearalenone (n = 86, 6.0–785 μg/kg), nivalenol (n = 51, 30–2,600 μg/kg), deoxynivalenol (n = 156, 20–24,000 μg/kg), 15-acetyl-deoxynivalenol (n = 34, 20–2,400 μg/kg), 3-acetyl-deoxynivalenol (n = 16, 40–340 μg/kg), scirpentriol (n = 14, 40–680 μg/kg), T-2 toxin (n = 67, 10–250 μg/kg), HT-2 toxin (n = 92, 20–800 μg/kg), T-2 tetraol (n = 13, 70–480 μg/kg). 15-monoacetoxyscirpenol (30 μg/kg) and T-2 triol (60 μg/kg) were only detected in one barley sample. Macrocyclic trichothecenes (satratoxin G, F, roridin E, and verrucarin J) were also found in only one barley sample (quantified as roridin A equivalent: total 183 μg/kg). The occurrence of stachybotrylactam was monitored for the first time in four samples (n = 4, 0.96–7.4 μg/kg). Fusarenon-X, 4,15-diacetoxyscirpenol, neosolaniol, satratoxin H and roridin-L2 were not detectable in the samples. The results indicate a non-negligible contribution of straw to oral and possibly inhalation exposure to mycotoxins of animals or humans handling contaminated straw."}],"year":"2021","date_updated":"2025-06-16T12:25:24Z","user_id":"83781","date_created":"2025-06-15T09:59:54Z","language":[{"iso":"eng"}],"intvolume":" 75","citation":{"chicago-de":"Ulrich, Sebastian, Christoph Gottschalk, Barbara Biermaier, Eunike Bahlinger, Magdalena Twarużek, Sarah Asmussen, Margit Schollenberger, Hana Valenta, Frank Ebel und Sven Dänicke. 2021. Occurrence of type A, B and D trichothecenes, zearalenone and stachybotrylactam in straw. Archives of animal nutrition = Archiv für Tierernährung 75, Nr. 2: 105–120. doi:10.1080/1745039x.2021.1877075, .","bjps":"Ulrich S et al. (2021) Occurrence of Type A, B and D Trichothecenes, Zearalenone and Stachybotrylactam in Straw. Archives of animal nutrition = Archiv für Tierernährung 75, 105–120.","short":"S. Ulrich, C. Gottschalk, B. Biermaier, E. Bahlinger, M. Twarużek, S. Asmussen, M. Schollenberger, H. Valenta, F. Ebel, S. Dänicke, Archives of Animal Nutrition = Archiv Für Tierernährung 75 (2021) 105–120.","chicago":"Ulrich, Sebastian, Christoph Gottschalk, Barbara Biermaier, Eunike Bahlinger, Magdalena Twarużek, Sarah Asmussen, Margit Schollenberger, Hana Valenta, Frank Ebel, and Sven Dänicke. “Occurrence of Type A, B and D Trichothecenes, Zearalenone and Stachybotrylactam in Straw.” Archives of Animal Nutrition = Archiv Für Tierernährung 75, no. 2 (2021): 105–20. https://doi.org/10.1080/1745039x.2021.1877075.","mla":"Ulrich, Sebastian, et al. “Occurrence of Type A, B and D Trichothecenes, Zearalenone and Stachybotrylactam in Straw.” Archives of Animal Nutrition = Archiv Für Tierernährung, vol. 75, no. 2, 2021, pp. 105–20, https://doi.org/10.1080/1745039x.2021.1877075.","din1505-2-1":"Ulrich, Sebastian ; Gottschalk, Christoph ; Biermaier, Barbara ; Bahlinger, Eunike ; Twarużek, Magdalena ; Asmussen, Sarah ; Schollenberger, Margit ; Valenta, Hana ; u. a.: Occurrence of type A, B and D trichothecenes, zearalenone and stachybotrylactam in straw. In: Archives of animal nutrition = Archiv für Tierernährung Bd. 75. Abingdon , Taylor & Francis (2021), Nr. 2, S. 105–120","van":"Ulrich S, Gottschalk C, Biermaier B, Bahlinger E, Twarużek M, Asmussen S, et al. Occurrence of type A, B and D trichothecenes, zearalenone and stachybotrylactam in straw. Archives of animal nutrition = Archiv für Tierernährung. 2021;75(2):105–20.","ieee":"S. Ulrich et al., “Occurrence of type A, B and D trichothecenes, zearalenone and stachybotrylactam in straw,” Archives of animal nutrition = Archiv für Tierernährung, vol. 75, no. 2, pp. 105–120, 2021, doi: 10.1080/1745039x.2021.1877075.","ama":"Ulrich S, Gottschalk C, Biermaier B, et al. Occurrence of type A, B and D trichothecenes, zearalenone and stachybotrylactam in straw. Archives of animal nutrition = Archiv für Tierernährung. 2021;75(2):105-120. doi:10.1080/1745039x.2021.1877075","apa":"Ulrich, S., Gottschalk, C., Biermaier, B., Bahlinger, E., Twarużek, M., Asmussen, S., Schollenberger, M., Valenta, H., Ebel, F., & Dänicke, S. (2021). Occurrence of type A, B and D trichothecenes, zearalenone and stachybotrylactam in straw. Archives of Animal Nutrition = Archiv Für Tierernährung, 75(2), 105–120. https://doi.org/10.1080/1745039x.2021.1877075","havard":"S. Ulrich, C. Gottschalk, B. Biermaier, E. Bahlinger, M. Twarużek, S. Asmussen, M. Schollenberger, H. Valenta, F. Ebel, S. Dänicke, Occurrence of type A, B and D trichothecenes, zearalenone and stachybotrylactam in straw, Archives of Animal Nutrition = Archiv Für Tierernährung. 75 (2021) 105–120.","ufg":"Ulrich, Sebastian u. a.: Occurrence of type A, B and D trichothecenes, zearalenone and stachybotrylactam in straw, in: Archives of animal nutrition = Archiv für Tierernährung 75 (2021), H. 2, S. 105–120."},"publisher":"Taylor & Francis ","quality_controlled":"1","keyword":["Fusarium","mycotoxins","stachybotrylactam","stachybotrys","straw","trichothecenes","zearalenone"],"publication":"Archives of animal nutrition = Archiv für Tierernährung","title":"Occurrence of type A, B and D trichothecenes, zearalenone and stachybotrylactam in straw","department":[{"_id":"DEP4010"}],"publication_identifier":{"eissn":["1477-2817"],"issn":["1745-039X"]},"publication_status":"published","issue":"2","doi":"10.1080/1745039x.2021.1877075"},{"status":"public","extern":"1","author":[{"first_name":"Linda F.","full_name":"Böswald, Linda F.","last_name":"Böswald"},{"first_name":"Jasmin","full_name":"Wenderlein, Jasmin","last_name":"Wenderlein"},{"last_name":"Straubinger","full_name":"Straubinger, Reinhard K.","first_name":"Reinhard K."},{"first_name":"Sebastian","orcid":"0000-0002-4511-9537","id":"85847","full_name":"Ulrich, Sebastian","last_name":"Ulrich"},{"full_name":"Kienzle, Ellen","last_name":"Kienzle","first_name":"Ellen"}],"place":"Basel","abstract":[{"lang":"eng","text":"Starch gelatinization is a major determinant of carbohydrate digestibility and varies with diet processing. Laboratory rodent diets are often marketed as identical, but are sold in different forms, regardless of the markedly higher starch gelatinization in extruded than in pelleted diets. Our hypothesis was that this would impact energy and nutrient digestibility in mice fed pellets or extrudate, respectively. Trial 1 showed that feeding C57BL/6 mice a standard maintenance diet in extruded form results in a significantly higher digestibility of organic matter, energy, and carbohydrates than the identical diet in pelleted form. The replication of the experiment, however, revealed a variation between batches of the same pelleted diet regarding starch and total dietary fiber contents. Given the significant differences in diet digestibility and the potential impacts of digestibility on nutrient utilization, the intestinal microbiome, and intermediary metabolism, trials performed with differently processed diets are not comparable. This might partly explain failures to reproduce results, especially in gastrointestinal or microbiome research. Considering this impact on experimental animals, the degree of starch gelatinization should be declared in the diet information for laboratory animal diets. The differences between batches of laboratory animal diets as observed in the pellets are not acceptable."}],"volume":11,"type":"scientific_journal_article","_id":"12953","article_number":"523","user_id":"83781","year":"2021","date_updated":"2025-06-16T12:27:09Z","language":[{"iso":"eng"}],"date_created":"2025-06-15T10:00:16Z","intvolume":" 11","publisher":"MDPI","quality_controlled":"1","citation":{"mla":"Böswald, Linda F., et al. “Processing Matters in Nutrient-Matched Laboratory Diets for Mice—Energy and Nutrient Digestibility.” Animals, vol. 11, no. 2, 523, 2021, https://doi.org/10.3390/ani11020523.","short":"L.F. Böswald, J. Wenderlein, R.K. Straubinger, S. Ulrich, E. Kienzle, Animals 11 (2021).","chicago":"Böswald, Linda F., Jasmin Wenderlein, Reinhard K. Straubinger, Sebastian Ulrich, and Ellen Kienzle. “Processing Matters in Nutrient-Matched Laboratory Diets for Mice—Energy and Nutrient Digestibility.” Animals 11, no. 2 (2021). https://doi.org/10.3390/ani11020523.","din1505-2-1":"Böswald, Linda F. ; Wenderlein, Jasmin ; Straubinger, Reinhard K. ; Ulrich, Sebastian ; Kienzle, Ellen: Processing Matters in Nutrient-Matched Laboratory Diets for Mice—Energy and Nutrient Digestibility. In: Animals Bd. 11. Basel, MDPI (2021), Nr. 2","bjps":"Böswald LF et al. (2021) Processing Matters in Nutrient-Matched Laboratory Diets for Mice—Energy and Nutrient Digestibility. Animals 11.","chicago-de":"Böswald, Linda F., Jasmin Wenderlein, Reinhard K. Straubinger, Sebastian Ulrich und Ellen Kienzle. 2021. Processing Matters in Nutrient-Matched Laboratory Diets for Mice—Energy and Nutrient Digestibility. Animals 11, Nr. 2. doi:10.3390/ani11020523, .","havard":"L.F. Böswald, J. Wenderlein, R.K. Straubinger, S. Ulrich, E. Kienzle, Processing Matters in Nutrient-Matched Laboratory Diets for Mice—Energy and Nutrient Digestibility, Animals. 11 (2021).","ufg":"Böswald, Linda F. u. a.: Processing Matters in Nutrient-Matched Laboratory Diets for Mice—Energy and Nutrient Digestibility, in: Animals 11 (2021), H. 2.","ama":"Böswald LF, Wenderlein J, Straubinger RK, Ulrich S, Kienzle E. Processing Matters in Nutrient-Matched Laboratory Diets for Mice—Energy and Nutrient Digestibility. Animals. 2021;11(2). doi:10.3390/ani11020523","apa":"Böswald, L. F., Wenderlein, J., Straubinger, R. K., Ulrich, S., & Kienzle, E. (2021). Processing Matters in Nutrient-Matched Laboratory Diets for Mice—Energy and Nutrient Digestibility. Animals, 11(2), Article 523. https://doi.org/10.3390/ani11020523","ieee":"L. F. Böswald, J. Wenderlein, R. K. Straubinger, S. Ulrich, and E. Kienzle, “Processing Matters in Nutrient-Matched Laboratory Diets for Mice—Energy and Nutrient Digestibility,” Animals, vol. 11, no. 2, Art. no. 523, 2021, doi: 10.3390/ani11020523.","van":"Böswald LF, Wenderlein J, Straubinger RK, Ulrich S, Kienzle E. Processing Matters in Nutrient-Matched Laboratory Diets for Mice—Energy and Nutrient Digestibility. Animals. 2021;11(2)."},"keyword":["standardization","carbohydrate digestibility","feed processing","starch gelatinization","gut"],"issue":"2","doi":"10.3390/ani11020523","title":"Processing Matters in Nutrient-Matched Laboratory Diets for Mice—Energy and Nutrient Digestibility","department":[{"_id":"DEP4010"}],"publication_status":"published","publication_identifier":{"eissn":["2076-2615"]},"publication":"Animals"},{"date_updated":"2025-06-16T13:56:54Z","year":"2021","user_id":"83781","date_created":"2025-06-15T10:00:44Z","language":[{"iso":"eng"}],"place":"Dordrecht","extern":"1","author":[{"first_name":"Julia","last_name":"Ekruth","full_name":"Ekruth, Julia"},{"full_name":"Gottschalk, Christoph","last_name":"Gottschalk","first_name":"Christoph"},{"orcid":"0000-0002-4511-9537","first_name":"Sebastian","last_name":"Ulrich","full_name":"Ulrich, Sebastian","id":"85847"},{"full_name":"Gareis, Manfred","last_name":"Gareis","first_name":"Manfred"},{"full_name":"Schwaiger, Karin","last_name":"Schwaiger","first_name":"Karin"}],"status":"public","_id":"12954","type":"scientific_journal_article","page":"993-1004","volume":185,"abstract":[{"text":"Stachybotrys (S.) chartarum is a cellulolytic mould with the ability to produce highly cytotoxic macrocyclic trichothecenes. Two chemotypes are defined according to their ability to produce either atranones or satratoxins. S. chartarum has been well known as the causative agent of the lethal disease stachybotryotoxicosis in horses. Further investigations revealed that this disease is strictly correlated with the presence of macrocyclic trichothecenes. Furthermore, their occurrence in water-damaged buildings has been linked to adverse health effects such as the sick building syndrome. As the chemotypes cannot be characterized via phenotypic criteria, different methods such as PCR, MALDI–TOF MS, LC–MS/MS, thin-layer chromatography and cytotoxicity assays have been used so far. Fourier-transform-infrared spectroscopy (FT-IR) is commonly used for the differentiation of bacteria and yeasts, but this technique is also applicable to filamentous fungi. Hence, this study aimed at evaluating to which extent a reliable differentiation of S. chartarum chemotypes A and S is possible. Besides, another objective was to verify if the recently introduced third genotype of S. chartarum can be identified. Therefore, 28 strains including the two chemotypes and the third genotype H were cultivated on malt extract agar (MEA) and potato dextrose agar in three biological replicates. Each sample was applied to FT-IR measurements on day 7, 14 and 21 of cultivation. In this study, we achieved a distinction of the chemotypes A and S via FT-IR spectroscopy after incubation for 7 days on MEA. In terms of genotype differentiation, the PCR detecting satratoxin- and atranone-gene clusters remained the only applicable method.","lang":"eng"}],"keyword":["Aspergillus nidulans","Fungal biology","Gas chromatography","Pseudomonas fluorescens","Western Blot","Bacillus subtilis"],"publication":"Mycopathologia","doi":"10.1007/s11046-020-00495-0","issue":"6","publication_status":"published","publication_identifier":{"issn":["0301-486X"],"eissn":["1573-0832"]},"department":[{"_id":"DEP4010"}],"title":"Differentiation of S. chartarum (Ehrenb.) S. Hughes Chemotypes A and S via FT-IR Spectroscopy","intvolume":" 185","publisher":"Springer ","citation":{"ama":"Ekruth J, Gottschalk C, Ulrich S, Gareis M, Schwaiger K. Differentiation of S. chartarum (Ehrenb.) S. Hughes Chemotypes A and S via FT-IR Spectroscopy. Mycopathologia. 2021;185(6):993-1004. doi:10.1007/s11046-020-00495-0","apa":"Ekruth, J., Gottschalk, C., Ulrich, S., Gareis, M., & Schwaiger, K. (2021). Differentiation of S. chartarum (Ehrenb.) S. Hughes Chemotypes A and S via FT-IR Spectroscopy. Mycopathologia, 185(6), 993–1004. https://doi.org/10.1007/s11046-020-00495-0","havard":"J. Ekruth, C. Gottschalk, S. Ulrich, M. Gareis, K. Schwaiger, Differentiation of S. chartarum (Ehrenb.) S. Hughes Chemotypes A and S via FT-IR Spectroscopy, Mycopathologia. 185 (2021) 993–1004.","ufg":"Ekruth, Julia u. a.: Differentiation of S. chartarum (Ehrenb.) S. Hughes Chemotypes A and S via FT-IR Spectroscopy, in: Mycopathologia 185 (2021), H. 6, S. 993–1004.","ieee":"J. Ekruth, C. Gottschalk, S. Ulrich, M. Gareis, and K. Schwaiger, “Differentiation of S. chartarum (Ehrenb.) S. Hughes Chemotypes A and S via FT-IR Spectroscopy,” Mycopathologia, vol. 185, no. 6, pp. 993–1004, 2021, doi: 10.1007/s11046-020-00495-0.","van":"Ekruth J, Gottschalk C, Ulrich S, Gareis M, Schwaiger K. Differentiation of S. chartarum (Ehrenb.) S. Hughes Chemotypes A and S via FT-IR Spectroscopy. Mycopathologia. 2021;185(6):993–1004.","mla":"Ekruth, Julia, et al. “Differentiation of S. Chartarum (Ehrenb.) S. Hughes Chemotypes A and S via FT-IR Spectroscopy.” Mycopathologia, vol. 185, no. 6, 2021, pp. 993–1004, https://doi.org/10.1007/s11046-020-00495-0.","chicago":"Ekruth, Julia, Christoph Gottschalk, Sebastian Ulrich, Manfred Gareis, and Karin Schwaiger. “Differentiation of S. Chartarum (Ehrenb.) S. Hughes Chemotypes A and S via FT-IR Spectroscopy.” Mycopathologia 185, no. 6 (2021): 993–1004. https://doi.org/10.1007/s11046-020-00495-0.","short":"J. Ekruth, C. Gottschalk, S. Ulrich, M. Gareis, K. Schwaiger, Mycopathologia 185 (2021) 993–1004.","din1505-2-1":"Ekruth, Julia ; Gottschalk, Christoph ; Ulrich, Sebastian ; Gareis, Manfred ; Schwaiger, Karin: Differentiation of S. chartarum (Ehrenb.) S. Hughes Chemotypes A and S via FT-IR Spectroscopy. In: Mycopathologia Bd. 185. Dordrecht, Springer (2021), Nr. 6, S. 993–1004","chicago-de":"Ekruth, Julia, Christoph Gottschalk, Sebastian Ulrich, Manfred Gareis und Karin Schwaiger. 2021. Differentiation of S. chartarum (Ehrenb.) S. Hughes Chemotypes A and S via FT-IR Spectroscopy. Mycopathologia 185, Nr. 6: 993–1004. doi:10.1007/s11046-020-00495-0, .","bjps":"Ekruth J et al. (2021) Differentiation of S. Chartarum (Ehrenb.) S. Hughes Chemotypes A and S via FT-IR Spectroscopy. Mycopathologia 185, 993–1004."}},{"keyword":["Aspergillus nidulans","Basidiomycetes","Fungi","Strigolactone","Liquid chromatography","Solid-phase microextraction"],"publication":"Analytical and bioanalytical chemistry : a merger of Fresenius' journal of analytical chemistry and Analusis","doi":"10.1007/s00216-021-03436-y","issue":"19","publication_identifier":{"issn":["1618-2642"],"eissn":["1618-2650"]},"publication_status":"published","title":"Rapid and selective detection of macrocyclic trichothecene producing Stachybotrys chartarum strains by loop-mediated isothermal amplification (LAMP)","department":[{"_id":"DEP4010"}],"intvolume":" 413","quality_controlled":"1","publisher":"Springer ","citation":{"ieee":"J. Köck, C. Gottschalk, S. Ulrich, K. Schwaiger, M. Gareis, and L. Niessen, “Rapid and selective detection of macrocyclic trichothecene producing Stachybotrys chartarum strains by loop-mediated isothermal amplification (LAMP),” Analytical and bioanalytical chemistry : a merger of Fresenius’ journal of analytical chemistry and Analusis, vol. 413, no. 19, pp. 4801–4813, 2021, doi: 10.1007/s00216-021-03436-y.","van":"Köck J, Gottschalk C, Ulrich S, Schwaiger K, Gareis M, Niessen L. Rapid and selective detection of macrocyclic trichothecene producing Stachybotrys chartarum strains by loop-mediated isothermal amplification (LAMP). Analytical and bioanalytical chemistry : a merger of Fresenius’ journal of analytical chemistry and Analusis. 2021;413(19):4801–13.","apa":"Köck, J., Gottschalk, C., Ulrich, S., Schwaiger, K., Gareis, M., & Niessen, L. (2021). Rapid and selective detection of macrocyclic trichothecene producing Stachybotrys chartarum strains by loop-mediated isothermal amplification (LAMP). Analytical and Bioanalytical Chemistry : A Merger of Fresenius’ Journal of Analytical Chemistry and Analusis, 413(19), 4801–4813. https://doi.org/10.1007/s00216-021-03436-y","ama":"Köck J, Gottschalk C, Ulrich S, Schwaiger K, Gareis M, Niessen L. Rapid and selective detection of macrocyclic trichothecene producing Stachybotrys chartarum strains by loop-mediated isothermal amplification (LAMP). Analytical and bioanalytical chemistry : a merger of Fresenius’ journal of analytical chemistry and Analusis. 2021;413(19):4801-4813. doi:10.1007/s00216-021-03436-y","ufg":"Köck, Johannes u. a.: Rapid and selective detection of macrocyclic trichothecene producing Stachybotrys chartarum strains by loop-mediated isothermal amplification (LAMP), in: Analytical and bioanalytical chemistry : a merger of Fresenius’ journal of analytical chemistry and Analusis 413 (2021), H. 19, S. 4801–4813.","havard":"J. Köck, C. Gottschalk, S. Ulrich, K. Schwaiger, M. Gareis, L. Niessen, Rapid and selective detection of macrocyclic trichothecene producing Stachybotrys chartarum strains by loop-mediated isothermal amplification (LAMP), Analytical and Bioanalytical Chemistry : A Merger of Fresenius’ Journal of Analytical Chemistry and Analusis. 413 (2021) 4801–4813.","chicago-de":"Köck, Johannes, Christoph Gottschalk, Sebastian Ulrich, Karin Schwaiger, Manfred Gareis und Ludwig Niessen. 2021. Rapid and selective detection of macrocyclic trichothecene producing Stachybotrys chartarum strains by loop-mediated isothermal amplification (LAMP). Analytical and bioanalytical chemistry : a merger of Fresenius’ journal of analytical chemistry and Analusis 413, Nr. 19: 4801–4813. doi:10.1007/s00216-021-03436-y, .","bjps":"Köck J et al. (2021) Rapid and Selective Detection of Macrocyclic Trichothecene Producing Stachybotrys Chartarum Strains by Loop-Mediated Isothermal Amplification (LAMP). Analytical and bioanalytical chemistry : a merger of Fresenius’ journal of analytical chemistry and Analusis 413, 4801–4813.","din1505-2-1":"Köck, Johannes ; Gottschalk, Christoph ; Ulrich, Sebastian ; Schwaiger, Karin ; Gareis, Manfred ; Niessen, Ludwig: Rapid and selective detection of macrocyclic trichothecene producing Stachybotrys chartarum strains by loop-mediated isothermal amplification (LAMP). In: Analytical and bioanalytical chemistry : a merger of Fresenius’ journal of analytical chemistry and Analusis Bd. 413. Berlin ; Heidelberg, Springer (2021), Nr. 19, S. 4801–4813","mla":"Köck, Johannes, et al. “Rapid and Selective Detection of Macrocyclic Trichothecene Producing Stachybotrys Chartarum Strains by Loop-Mediated Isothermal Amplification (LAMP).” Analytical and Bioanalytical Chemistry : A Merger of Fresenius’ Journal of Analytical Chemistry and Analusis, vol. 413, no. 19, 2021, pp. 4801–13, https://doi.org/10.1007/s00216-021-03436-y.","short":"J. Köck, C. Gottschalk, S. Ulrich, K. Schwaiger, M. Gareis, L. Niessen, Analytical and Bioanalytical Chemistry : A Merger of Fresenius’ Journal of Analytical Chemistry and Analusis 413 (2021) 4801–4813.","chicago":"Köck, Johannes, Christoph Gottschalk, Sebastian Ulrich, Karin Schwaiger, Manfred Gareis, and Ludwig Niessen. “Rapid and Selective Detection of Macrocyclic Trichothecene Producing Stachybotrys Chartarum Strains by Loop-Mediated Isothermal Amplification (LAMP).” Analytical and Bioanalytical Chemistry : A Merger of Fresenius’ Journal of Analytical Chemistry and Analusis 413, no. 19 (2021): 4801–13. https://doi.org/10.1007/s00216-021-03436-y."},"date_updated":"2025-06-16T14:17:01Z","year":"2021","user_id":"83781","date_created":"2025-06-15T10:06:17Z","language":[{"iso":"eng"}],"place":"Berlin ; Heidelberg","author":[{"first_name":"Johannes","last_name":"Köck","full_name":"Köck, Johannes"},{"last_name":"Gottschalk","full_name":"Gottschalk, Christoph","first_name":"Christoph"},{"last_name":"Ulrich","full_name":"Ulrich, Sebastian","id":"85847","orcid":"0000-0002-4511-9537","first_name":"Sebastian"},{"full_name":"Schwaiger, Karin","last_name":"Schwaiger","first_name":"Karin"},{"first_name":"Manfred","full_name":"Gareis, Manfred","last_name":"Gareis"},{"first_name":"Ludwig","last_name":"Niessen","full_name":"Niessen, Ludwig"}],"extern":"1","status":"public","type":"scientific_journal_article","_id":"12958","page":"4801-4813","volume":413,"abstract":[{"text":"Cytotoxic macrocyclic trichothecenes such as satratoxins are produced by chemotype S strains of Stachybotrys chartarum. Diseases such as stachybotryotoxicosis in animals and the sick building syndrome as a multifactorial disease complex in humans have been associated with this mold and its toxins. Less toxic non-chemotype S strains of S. chartarum are morphologically indistinguishable from chemotype S strains, which results in uncertainties in hazard characterization of isolates. To selectively identify macrocyclic trichothecene producing S. chartarum isolates, a set of sat14 gene-specific primers was designed and applied in a loop-mediated isothermal amplification (LAMP) assay using neutral red for visual signal detection. The assay was highly specific for S. chartarum strains of the macrocyclic trichothecene producing chemotype and showed no cross-reaction with non-macrocyclic trichothecene producing S. chartarum strains or 152 strains of 131 other fungal species. The assay’s detection limit was 0.635 pg/rxn (picogram per reaction) with a reaction time of 60 min. Its high specificity and sensitivity as well as the cost-saving properties make the new assay an interesting and powerful diagnostic tool for easy and rapid testing.","lang":"eng"}]},{"keyword":["Pferd","Anaplasmose","Infektion","Diagnostik","Prävention"],"publication":"Pferdeheilkunde Equine Medicine","doi":"10.21836/PEM20210104","issue":"1","publication_status":"published","publication_identifier":{"eissn":["2943-1794"],"issn":["0177-7726"]},"title":"Anaplasmose beim Pferd – Ein Literaturreview unter Berücksichtigung aktueller Diagnose- und Therapieverfahren H. Gehlen et al. Pferdeheilkunde – Equine Medicine 37 (2021)25 Pferdeheilkunde – Equine Medicine 37 (2021) 1 (Januar/Februar) 25–33 Anaplasmose beim Pferd – Ein Literaturreview unter Berücksichtigung aktueller Diagnose- und Therapie- verfahren sowie möglicher Präventionsmaßnahmen","department":[{"_id":"DEP4010"}],"intvolume":" 37","publisher":"Hippiatrika GmbH","citation":{"chicago-de":"Gehlen, Heidrun, Katharina Inerle, Sebastian Ulrich, Beatrice Lehmann und Reinhard K. Straubinger. 2021. Anaplasmose beim Pferd – Ein Literaturreview unter Berücksichtigung aktueller Diagnose- und Therapieverfahren H. Gehlen et al. Pferdeheilkunde – Equine Medicine 37 (2021)25 Pferdeheilkunde – Equine Medicine 37 (2021) 1 (Januar/Februar) 25–33 Anaplasmose beim Pferd – Ein Literaturreview unter Berücksichtigung aktueller Diagnose- und Therapie- verfahren sowie möglicher Präventionsmaßnahmen. Pferdeheilkunde Equine Medicine 37, Nr. 1: 25–33. doi:10.21836/PEM20210104, .","bjps":"Gehlen H et al. (2021) Anaplasmose beim Pferd – Ein Literaturreview unter Berücksichtigung aktueller Diagnose- und Therapieverfahren H. Gehlen et al. Pferdeheilkunde – Equine Medicine 37 (2021)25 Pferdeheilkunde – Equine Medicine 37 (2021) 1 (Januar/Februar) 25–33 Anaplasmose beim Pferd – Ein Literaturreview unter Berücksichtigung aktueller Diagnose- und Therapie- verfahren sowie möglicher Präventionsmaßnahmen. Pferdeheilkunde Equine Medicine 37, 25–33.","ieee":"H. Gehlen, K. Inerle, S. Ulrich, B. Lehmann, and R. K. Straubinger, “Anaplasmose beim Pferd – Ein Literaturreview unter Berücksichtigung aktueller Diagnose- und Therapieverfahren H. Gehlen et al. Pferdeheilkunde – Equine Medicine 37 (2021)25 Pferdeheilkunde – Equine Medicine 37 (2021) 1 (Januar/Februar) 25–33 Anaplasmose beim Pferd – Ein Literaturreview unter Berücksichtigung aktueller Diagnose- und Therapie- verfahren sowie möglicher Präventionsmaßnahmen,” Pferdeheilkunde Equine Medicine, vol. 37, no. 1, pp. 25–33, 2021, doi: 10.21836/PEM20210104.","van":"Gehlen H, Inerle K, Ulrich S, Lehmann B, Straubinger RK. Anaplasmose beim Pferd – Ein Literaturreview unter Berücksichtigung aktueller Diagnose- und Therapieverfahren H. Gehlen et al. Pferdeheilkunde – Equine Medicine 37 (2021)25 Pferdeheilkunde – Equine Medicine 37 (2021) 1 (Januar/Februar) 25–33 Anaplasmose beim Pferd – Ein Literaturreview unter Berücksichtigung aktueller Diagnose- und Therapie- verfahren sowie möglicher Präventionsmaßnahmen. Pferdeheilkunde Equine Medicine. 2021;37(1):25–33.","mla":"Gehlen, Heidrun, et al. “Anaplasmose beim Pferd – Ein Literaturreview unter Berücksichtigung aktueller Diagnose- und Therapieverfahren H. Gehlen et al. Pferdeheilkunde – Equine Medicine 37 (2021)25 Pferdeheilkunde – Equine Medicine 37 (2021) 1 (Januar/Februar) 25–33 Anaplasmose beim Pferd – Ein Literaturreview unter Berücksichtigung aktueller Diagnose- und Therapie- verfahren sowie möglicher Präventionsmaßnahmen.” Pferdeheilkunde Equine Medicine, vol. 37, no. 1, 2021, pp. 25–33, https://doi.org/10.21836/PEM20210104.","short":"H. Gehlen, K. Inerle, S. Ulrich, B. Lehmann, R.K. Straubinger, Pferdeheilkunde Equine Medicine 37 (2021) 25–33.","chicago":"Gehlen, Heidrun, Katharina Inerle, Sebastian Ulrich, Beatrice Lehmann, and Reinhard K. Straubinger. “Anaplasmose beim Pferd – Ein Literaturreview unter Berücksichtigung aktueller Diagnose- und Therapieverfahren H. Gehlen et al. Pferdeheilkunde – Equine Medicine 37 (2021)25 Pferdeheilkunde – Equine Medicine 37 (2021) 1 (Januar/Februar) 25–33 Anaplasmose beim Pferd – Ein Literaturreview unter Berücksichtigung aktueller Diagnose- und Therapie- verfahren sowie möglicher Präventionsmaßnahmen.” Pferdeheilkunde Equine Medicine 37, no. 1 (2021): 25–33. https://doi.org/10.21836/PEM20210104.","ama":"Gehlen H, Inerle K, Ulrich S, Lehmann B, Straubinger RK. Anaplasmose beim Pferd – Ein Literaturreview unter Berücksichtigung aktueller Diagnose- und Therapieverfahren H. Gehlen et al. Pferdeheilkunde – Equine Medicine 37 (2021)25 Pferdeheilkunde – Equine Medicine 37 (2021) 1 (Januar/Februar) 25–33 Anaplasmose beim Pferd – Ein Literaturreview unter Berücksichtigung aktueller Diagnose- und Therapie- verfahren sowie möglicher Präventionsmaßnahmen. Pferdeheilkunde Equine Medicine. 2021;37(1):25-33. doi:10.21836/PEM20210104","din1505-2-1":"Gehlen, Heidrun ; Inerle, Katharina ; Ulrich, Sebastian ; Lehmann, Beatrice ; Straubinger, Reinhard K.: Anaplasmose beim Pferd – Ein Literaturreview unter Berücksichtigung aktueller Diagnose- und Therapieverfahren H. Gehlen et al. Pferdeheilkunde – Equine Medicine 37 (2021)25 Pferdeheilkunde – Equine Medicine 37 (2021) 1 (Januar/Februar) 25–33 Anaplasmose beim Pferd – Ein Literaturreview unter Berücksichtigung aktueller Diagnose- und Therapie- verfahren sowie möglicher Präventionsmaßnahmen. In: Pferdeheilkunde Equine Medicine Bd. 37. Stuttgart, Hippiatrika GmbH (2021), Nr. 1, S. 25–33","apa":"Gehlen, H., Inerle, K., Ulrich, S., Lehmann, B., & Straubinger, R. K. (2021). Anaplasmose beim Pferd – Ein Literaturreview unter Berücksichtigung aktueller Diagnose- und Therapieverfahren H. Gehlen et al. Pferdeheilkunde – Equine Medicine 37 (2021)25 Pferdeheilkunde – Equine Medicine 37 (2021) 1 (Januar/Februar) 25–33 Anaplasmose beim Pferd – Ein Literaturreview unter Berücksichtigung aktueller Diagnose- und Therapie- verfahren sowie möglicher Präventionsmaßnahmen. Pferdeheilkunde Equine Medicine, 37(1), 25–33. https://doi.org/10.21836/PEM20210104","havard":"H. Gehlen, K. Inerle, S. Ulrich, B. Lehmann, R.K. Straubinger, Anaplasmose beim Pferd – Ein Literaturreview unter Berücksichtigung aktueller Diagnose- und Therapieverfahren H. Gehlen et al. Pferdeheilkunde – Equine Medicine 37 (2021)25 Pferdeheilkunde – Equine Medicine 37 (2021) 1 (Januar/Februar) 25–33 Anaplasmose beim Pferd – Ein Literaturreview unter Berücksichtigung aktueller Diagnose- und Therapie- verfahren sowie möglicher Präventionsmaßnahmen, Pferdeheilkunde Equine Medicine. 37 (2021) 25–33.","ufg":"Gehlen, Heidrun u. a.: Anaplasmose beim Pferd – Ein Literaturreview unter Berücksichtigung aktueller Diagnose- und Therapieverfahren H. Gehlen et al. Pferdeheilkunde – Equine Medicine 37 (2021)25 Pferdeheilkunde – Equine Medicine 37 (2021) 1 (Januar/Februar) 25–33 Anaplasmose beim Pferd – Ein Literaturreview unter Berücksichtigung aktueller Diagnose- und Therapie- verfahren sowie möglicher Präventionsmaßnahmen, in: Pferdeheilkunde Equine Medicine 37 (2021), H. 1, S. 25–33."},"oa":"1","date_updated":"2025-08-15T08:19:27Z","year":"2021","user_id":"85847","date_created":"2025-06-15T10:10:43Z","main_file_link":[{"open_access":"1","url":"https://pferdeheilkunde.de/files/20210104.pdf"}],"language":[{"iso":"ger"}],"place":"Stuttgart","extern":"1","author":[{"first_name":"Heidrun","last_name":"Gehlen","full_name":"Gehlen, Heidrun"},{"last_name":"Inerle","full_name":"Inerle, Katharina ","first_name":"Katharina "},{"orcid":"0000-0002-4511-9537","first_name":"Sebastian","last_name":"Ulrich","full_name":"Ulrich, Sebastian","id":"85847"},{"first_name":"Beatrice","full_name":"Lehmann, Beatrice","last_name":"Lehmann"},{"first_name":"Reinhard K.","full_name":"Straubinger, Reinhard K.","last_name":"Straubinger"}],"status":"public","_id":"12961","type":"scientific_journal_article","page":"25-33","volume":37,"abstract":[{"text":"Zu den Zecken-übertragenen Erkrankungen beim Pferd in Deutschland zählen neben der Equinen Granulozytären Anaplasmose (EGA, verursacht durch Anaplasma phagocytophilum, Ap) auch die Equine Lyme-Borreliose (verursacht durch den Borrelia-burgdorf-eri-sensu-lato-Komplex), die Frühsommer-Meningoencephalitis (FSME-Virus) und die Equine Piroplasmose (Babesia caballi, Theileria equi). Die EGA ist nicht kontagiös, so dass in der Regel innerhalb eines Bestandes nur einzelne Pferde betroffen sind. Der Schweregrad der Erkrankung ist vom Alter des Pferdes und der Dauer der Erkrankung abhängig. Zumeist tritt Apathie und Fieber auf. Jüngere Pferde (< 4 Jahre) entwickeln meist nur mildere klinische Veränderungen als ältere Pferde. In den meisten Fällen weist die EGA bei jungen Pferden und vor allem in Endemiegebieten,\r\neinen subklinischen oder milden Verlauf auf. Als Erregerreservoir dienen vor allem kleine wildlebende Säuger wie z.B. Nagetiere. Die Diagnose der EGA basiert auf der epizootischen Anamnese (jahreszeitlich und regional typisches Auftreten, vorhandene Zeckenexposition) sowie klinischen und labordiagnostischen Befunden. Der direkte Erregernachweis erfolgt durch Teilgensequenzierung, direkten mikroskopischen Nachweis oder Kultivierung. Auch indirekte Erregernachweisverfahren zur Diagnose der EGA in Form serologischer Laboruntersuchungen (Morulae bzw. Einschlusskörperchen) stehen zur Verfügung. Dabei kommen in der Regel ELISAs und Immunfluoreszenztests zum Einsatz. Ein Anstieg der Antikörperspiegel um das vierfache Niveau, lässt eine sichere Diagnose zu. Spezifische Antikörper gegen Ap können ab dem 14. Tag post infectionem und bis zu zwei Jahre später nachgewiesen werden. Die EGA kann effektiv mit Antibiotika behandelt werden. Dadurch wird die Erkrankungsdauer signifikant verkürzt und die Schwere der Erkrankung gemindert. Da Ap ein intrazelluläres Pathogen ist, sind Tetrazykline die Antibiotika der Wahl (Oxytetrazyklin intravenös in einer Dosis von 7 mg/kg Körpergewicht einmal täglich über 5–7 Tage). Da bisher keine Impfung gegen die EGA zur Verfügung steht, sind die Prophylaxe-Maßnahmen auf die Verhinderung oder Minderung einer Zeckenexposition beschränkt.","lang":"ger"}]},{"publisher":"Presse Dienstleistungsges. ","page":"5-6","_id":"6571","type":"journal_article","citation":{"van":"Upmann M. Separatorenfleisch oder nicht? Konzept zur Einordnung von Geflügelrohstoffen. Rundschau für Fleischhygiene und Lebensmittelüberwachung. 2020;(1):5–6.","ieee":"M. Upmann, “Separatorenfleisch oder nicht? Konzept zur Einordnung von Geflügelrohstoffen,” Rundschau für Fleischhygiene und Lebensmittelüberwachung, no. 1, pp. 5–6, 2020.","bjps":"Upmann M (2020) Separatorenfleisch oder nicht? Konzept zur Einordnung von Geflügelrohstoffen. Rundschau für Fleischhygiene und Lebensmittelüberwachung 5–6.","chicago-de":"Upmann, Matthias. 2020. Separatorenfleisch oder nicht? Konzept zur Einordnung von Geflügelrohstoffen. Rundschau für Fleischhygiene und Lebensmittelüberwachung, Nr. 1: 5–6.","havard":"M. Upmann, Separatorenfleisch oder nicht? Konzept zur Einordnung von Geflügelrohstoffen, Rundschau für Fleischhygiene und Lebensmittelüberwachung. (2020) 5–6.","ufg":"Upmann, Matthias: Separatorenfleisch oder nicht? Konzept zur Einordnung von Geflügelrohstoffen, in: Rundschau für Fleischhygiene und Lebensmittelüberwachung (2020), H. 1, S. 5–6.","ama":"Upmann M. Separatorenfleisch oder nicht? Konzept zur Einordnung von Geflügelrohstoffen. Rundschau für Fleischhygiene und Lebensmittelüberwachung. 2020;(1):5-6.","short":"M. Upmann, Rundschau für Fleischhygiene und Lebensmittelüberwachung (2020) 5–6.","chicago":"Upmann, Matthias. “Separatorenfleisch oder nicht? Konzept zur Einordnung von Geflügelrohstoffen.” Rundschau für Fleischhygiene und Lebensmittelüberwachung, no. 1 (2020): 5–6.","mla":"Upmann, Matthias. “Separatorenfleisch oder nicht? Konzept zur Einordnung von Geflügelrohstoffen.” Rundschau für Fleischhygiene und Lebensmittelüberwachung, no. 1, 2020, pp. 5–6.","apa":"Upmann, M. (2020). Separatorenfleisch oder nicht? Konzept zur Einordnung von Geflügelrohstoffen. Rundschau für Fleischhygiene und Lebensmittelüberwachung, 1, 5–6.","din1505-2-1":"Upmann, Matthias: Separatorenfleisch oder nicht? Konzept zur Einordnung von Geflügelrohstoffen. In: Rundschau für Fleischhygiene und Lebensmittelüberwachung, Presse Dienstleistungsges. (2020), Nr. 1, S. 5–6"},"author":[{"first_name":"Matthias","last_name":"Upmann","full_name":"Upmann, Matthias","id":"12666"}],"status":"public","language":[{"iso":"ger"}],"issue":"1","publication_identifier":{"isbn":["0178-2010"]},"publication_status":"published","title":"Separatorenfleisch oder nicht? Konzept zur Einordnung von Geflügelrohstoffen","department":[{"_id":"DEP4019"}],"date_created":"2021-10-08T20:15:01Z","publication":"Rundschau für Fleischhygiene und Lebensmittelüberwachung","user_id":"83781","year":"2020","date_updated":"2024-02-06T14:16:28Z"},{"date_updated":"2024-02-06T14:17:59Z","year":"2020","user_id":"83781","date_created":"2021-10-08T20:18:10Z","publication":"Neue Westfälische","language":[{"iso":"ger"}],"publication_status":"published","department":[{"_id":"DEP4019"}],"title":"Wissenschaftler kritisiert Bauern-Bashing","author":[{"id":"12666","full_name":"Upmann, Matthias","last_name":"Upmann","first_name":"Matthias"}],"status":"public","_id":"6572","type":"newspaper_article","citation":{"apa":"Upmann, M. (2020). Wissenschaftler kritisiert Bauern-Bashing. Neue Westfälische.","ama":"Upmann M. Wissenschaftler kritisiert Bauern-Bashing. Neue Westfälische. 2020.","ufg":"Upmann, Matthias: Wissenschaftler kritisiert Bauern-Bashing, in: Neue Westfälische vom 2020.","havard":"M. Upmann, Wissenschaftler kritisiert Bauern-Bashing, Neue Westfälische. (2020).","van":"Upmann M. Wissenschaftler kritisiert Bauern-Bashing. Neue Westfälische. 2020;","ieee":"M. Upmann, “Wissenschaftler kritisiert Bauern-Bashing,” Neue Westfälische, 2020.","din1505-2-1":"Upmann, Matthias: Wissenschaftler kritisiert Bauern-Bashing. In: Neue Westfälische (2020)","chicago":"Upmann, Matthias. “Wissenschaftler kritisiert Bauern-Bashing.” Neue Westfälische, 2020.","short":"M. Upmann, Neue Westfälische (2020).","mla":"Upmann, Matthias. “Wissenschaftler kritisiert Bauern-Bashing.” Neue Westfälische, 2020.","chicago-de":"Upmann, Matthias. 2020. Wissenschaftler kritisiert Bauern-Bashing. Neue Westfälische.","bjps":"Upmann M (2020) Wissenschaftler kritisiert Bauern-Bashing. Neue Westfälische."},"publication_date":"4.4.2020"},{"title":"Modeling of Chlorella vulgaris in shake flasks with respect to light intensity and light duration","department":[{"_id":"DEP4021"}],"language":[{"iso":"eng"}],"date_created":"2022-05-04T19:22:33Z","conference":{"location":"als Web-Konferenz, Aachen, Germany","start_date":"2020-09-21","end_date":"2020-09-24","name":"10. ProcessNet-Jahrestagung und 34. DECHEMA-Jahrestagung der Biotechnologen 2020"},"user_id":"45673","date_updated":"2023-03-15T13:50:12Z","year":2020,"_id":"7929","type":"conference_poster","citation":{"bjps":"Hernández Rodriguez T et al. (2020) Modeling of Chlorella Vulgaris in Shake Flasks with Respect to Light Intensity and Light Duration. .","chicago-de":"Hernández Rodriguez, Tanja, Sahar Deppe, Veronika Gassenmeier, Fabian Kuhfuß, Marius Tölle, George Adrian Ifrim und Björn Frahm. 2020. Modeling of Chlorella vulgaris in shake flasks with respect to light intensity and light duration.","mla":"Hernández Rodriguez, Tanja, et al. Modeling of Chlorella Vulgaris in Shake Flasks with Respect to Light Intensity and Light Duration. 2020.","short":"T. Hernández Rodriguez, S. Deppe, V. Gassenmeier, F. Kuhfuß, M. Tölle, G.A. Ifrim, B. Frahm, Modeling of Chlorella Vulgaris in Shake Flasks with Respect to Light Intensity and Light Duration, 2020.","chicago":"Hernández Rodriguez, Tanja, Sahar Deppe, Veronika Gassenmeier, Fabian Kuhfuß, Marius Tölle, George Adrian Ifrim, and Björn Frahm. Modeling of Chlorella Vulgaris in Shake Flasks with Respect to Light Intensity and Light Duration, 2020.","din1505-2-1":"Hernández Rodriguez, Tanja ; Deppe, Sahar ; Gassenmeier, Veronika ; Kuhfuß, Fabian ; Tölle, Marius ; Ifrim, George Adrian ; Frahm, Björn: Modeling of Chlorella vulgaris in shake flasks with respect to light intensity and light duration, 2020","ieee":"T. Hernández Rodriguez et al., Modeling of Chlorella vulgaris in shake flasks with respect to light intensity and light duration. 2020.","van":"Hernández Rodriguez T, Deppe S, Gassenmeier V, Kuhfuß F, Tölle M, Ifrim GA, et al. Modeling of Chlorella vulgaris in shake flasks with respect to light intensity and light duration. 2020.","ama":"Hernández Rodriguez T, Deppe S, Gassenmeier V, et al. Modeling of Chlorella Vulgaris in Shake Flasks with Respect to Light Intensity and Light Duration.; 2020.","apa":"Hernández Rodriguez, T., Deppe, S., Gassenmeier, V., Kuhfuß, F., Tölle, M., Ifrim, G. A., & Frahm, B. (2020). Modeling of Chlorella vulgaris in shake flasks with respect to light intensity and light duration. Presented at the 10. ProcessNet-Jahrestagung und 34. DECHEMA-Jahrestagung der Biotechnologen 2020, als Web-Konferenz, Aachen, Germany.","havard":"T. Hernández Rodriguez, S. Deppe, V. Gassenmeier, F. Kuhfuß, M. Tölle, G.A. Ifrim, B. Frahm, Modeling of Chlorella vulgaris in shake flasks with respect to light intensity and light duration, 2020.","ufg":"Hernández Rodriguez, Tanja et. al. (2020): Modeling of Chlorella vulgaris in shake flasks with respect to light intensity and light duration."},"author":[{"first_name":"Tanja","id":"52466","full_name":"Hernández Rodriguez, Tanja","last_name":"Hernández Rodriguez"},{"first_name":"Sahar","full_name":"Deppe, Sahar","last_name":"Deppe"},{"id":"74048","full_name":"Gassenmeier, Veronika","last_name":"Gassenmeier","first_name":"Veronika"},{"first_name":"Fabian","last_name":"Kuhfuß","full_name":"Kuhfuß, Fabian"},{"first_name":"Marius","last_name":"Tölle","full_name":"Tölle, Marius"},{"first_name":"George Adrian","id":"73814","full_name":"Ifrim, George Adrian","last_name":"Ifrim"},{"id":"45666","full_name":"Frahm, Björn","last_name":"Frahm","first_name":"Björn"}],"status":"public"},{"title":"Towards integration of prior knowledge and propagation of uncertainty for digital twins of biopharmaceutical production processes","department":[{"_id":"DEP4021"}],"language":[{"iso":"eng"}],"conference":{"name":"10. ProcessNet-Jahrestagung und 34. DECHEMA-Jahrestagung der Biotechnologen 2020","end_date":"2020-09-24","location":"als Web-Konferenz, Aachen, Germany","start_date":"2020-09-21"},"date_created":"2022-05-04T19:26:13Z","user_id":"45666","date_updated":"2023-03-15T13:50:12Z","year":2020,"_id":"7930","type":"conference_poster","citation":{"ieee":"T. Hernández Rodriguez, C. Posch, R. Pörtner, and B. Frahm, Towards integration of prior knowledge and propagation of uncertainty for digital twins of biopharmaceutical production processes. 2020.","van":"Hernández Rodriguez T, Posch C, Pörtner R, Frahm B. Towards integration of prior knowledge and propagation of uncertainty for digital twins of biopharmaceutical production processes. 2020.","apa":"Hernández Rodriguez, T., Posch, C., Pörtner, R., & Frahm, B. (2020). Towards integration of prior knowledge and propagation of uncertainty for digital twins of biopharmaceutical production processes. Presented at the 10. ProcessNet-Jahrestagung und 34. 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Schneider, BrewingScience 73 (2020) 85–94.","din1505-2-1":"Katsch, Linda ; Methner, F.-J. ; Schneider, Jan: Kinetic studies of L-ascorbic acid degradation in fruit juices for the improvement of pasteurization plants. In: BrewingScience Bd. 73. Nürnberg, Fachverlag Hans Carl GmbH (2020), Nr. 7/8, S. 85–94","chicago-de":"Katsch, Linda, F.-J. Methner und Jan Schneider. 2020. Kinetic studies of L-ascorbic acid degradation in fruit juices for the improvement of pasteurization plants. BrewingScience 73, Nr. 7/8: 85–94. doi:https://doi.org/10.23763/BrSc20-13katsch, .","bjps":"Katsch L, Methner F-J and Schneider J (2020) Kinetic Studies of L-Ascorbic Acid Degradation in Fruit Juices for the Improvement of Pasteurization Plants. BrewingScience 73, 85–94."},"file_date_updated":"2024-07-19T12:41:51Z","year":"2020","date_updated":"2024-07-19T12:41:52Z","user_id":"83781","date_created":"2021-04-08T05:51:47Z","main_file_link":[{"url":"https://www.brewingscience.de/index.php?tpl=table_of_contents&year=2020&edition=0007%2F0008"}],"language":[{"iso":"eng"}],"place":"Nürnberg","status":"public","author":[{"last_name":"Katsch","full_name":"Katsch, Linda","id":"71614","orcid":"0000-0001-6628-3929 ","first_name":"Linda"},{"last_name":"Methner","full_name":"Methner, F.-J.","first_name":"F.-J."},{"first_name":"Jan","orcid":"0000-0001-6401-8873","full_name":"Schneider, Jan","id":"13209","last_name":"Schneider"}],"volume":73,"page":"85 - 94","_id":"5418","type":"scientific_journal_article","abstract":[{"text":"Pasteurization especially high-temperature short time (HTST) heating is a widely used preservation method which inactivates microorganisms and enzymes, but also degrades compounds as L-ascorbic acid. For a gentle dimensioning of a pasteurization plant the knowledge of the kinetic figures is important. Activation energy, reaction order and pre-exponential factor of the L-ascorbic acid degradation in a model solution, apple, orange and black currant juice were determined. Lines of equal effects, which indicate different time-temperature combinations for the degradation, could be derived and compared with the lethal effect on microorganisms. The activation energies were located in the area of 25 to 44 kJ/mol for all samples except of orange juice (74 kJ/mol) in the range of 40-90 ?C with a zeroth reaction order. Based on these values, the lines of equal effects showed a lesser degradation at higher temperatures and shorter holding times even in the typical setting range of pasteurization plants.","lang":"eng"}]},{"status":"public","author":[{"last_name":"Wefing","id":"68976","full_name":"Wefing, Patrick","first_name":"Patrick"},{"first_name":"Florian","last_name":"Conradi","full_name":"Conradi, Florian","id":"68967"},{"first_name":"Marc","orcid":"0000-0002-3685-6383","full_name":"Trilling-Haasler, Marc","id":"81622","last_name":"Trilling-Haasler"},{"last_name":"Neubauer","full_name":"Neubauer, Peter","first_name":"Peter"},{"first_name":"Jan","orcid":"0000-0001-6401-8873","id":"13209","full_name":"Schneider, Jan","last_name":"Schneider"}],"abstract":[{"text":"Continuous mashing provides advantages compared to conventional batch-wise mashing in terms of space time yield. The majority of fermentable sugars are generated during the so-called “β-amylase rest” (62–64 ◦C). These low molecular sugars are fermented later in the brewing process by yeasts and therefore determine the beer attenuation degree. Biological malt variations complicate the application of a continuous system in industrial scale particularly concerning targeted quality parameters. The aim is the prediction of sugar formation from process parameters for a real time control system. Therefore, a semi-empirical model for sugar formation in a continuous stirred tank reactor (CSTR) system was developed under incorporation of the residence time distri- bution (RTD). The here presented model, which focuses on the “β-amylase rest”, is able to predict fermentable sugar concentrations in the continuous “β-amylase rest” with sufficient accuracy, in contrast to models that only use the flow rate and the reactor volume to determine the reaction time. However, the precision and trueness depend on the quality of the empirical data acquired previously in laboratory experiments for the selected temperature and raw material quality.","lang":"eng"}],"volume":164,"_id":"5419","type":"journal_article","user_id":"83780","article_number":"107765","year":"2020","date_updated":"2024-07-03T07:08:55Z","language":[{"iso":"eng"}],"date_created":"2021-04-08T05:59:08Z","intvolume":" 164","citation":{"ama":"Wefing P, Conradi F, Trilling-Haasler M, Neubauer P, Schneider J. Approach for modelling the extract formation in continuous conducted “beta-amylase rest” as part of the production of beer mash with targeted sugar content. Biochemical Engineering Journal . 2020;164. doi:10.1016/j.bej.2020.107765","apa":"Wefing, P., Conradi, F., Trilling-Haasler, M., Neubauer, P., & Schneider, J. (2020). Approach for modelling the extract formation in continuous conducted “beta-amylase rest” as part of the production of beer mash with targeted sugar content. Biochemical Engineering Journal , 164, Article 107765. https://doi.org/10.1016/j.bej.2020.107765","havard":"P. Wefing, F. Conradi, M. Trilling-Haasler, P. Neubauer, J. Schneider, Approach for modelling the extract formation in continuous conducted “beta-amylase rest” as part of the production of beer mash with targeted sugar content, Biochemical Engineering Journal . 164 (2020).","ufg":"Wefing, Patrick u. a.: Approach for modelling the extract formation in continuous conducted „beta-amylase rest“ as part of the production of beer mash with targeted sugar content, in: Biochemical Engineering Journal 164 (2020).","ieee":"P. Wefing, F. Conradi, M. Trilling-Haasler, P. Neubauer, and J. Schneider, “Approach for modelling the extract formation in continuous conducted ‘beta-amylase rest’ as part of the production of beer mash with targeted sugar content,” Biochemical Engineering Journal , vol. 164, Art. no. 107765, 2020, doi: 10.1016/j.bej.2020.107765.","van":"Wefing P, Conradi F, Trilling-Haasler M, Neubauer P, Schneider J. Approach for modelling the extract formation in continuous conducted “beta-amylase rest” as part of the production of beer mash with targeted sugar content. Biochemical Engineering Journal . 2020;164.","mla":"Wefing, Patrick, et al. “Approach for Modelling the Extract Formation in Continuous Conducted ‘Beta-Amylase Rest’ as Part of the Production of Beer Mash with Targeted Sugar Content.” Biochemical Engineering Journal , vol. 164, 107765, 2020, https://doi.org/10.1016/j.bej.2020.107765.","chicago":"Wefing, Patrick, Florian Conradi, Marc Trilling-Haasler, Peter Neubauer, and Jan Schneider. “Approach for Modelling the Extract Formation in Continuous Conducted ‘Beta-Amylase Rest’ as Part of the Production of Beer Mash with Targeted Sugar Content.” Biochemical Engineering Journal 164 (2020). https://doi.org/10.1016/j.bej.2020.107765.","short":"P. Wefing, F. Conradi, M. Trilling-Haasler, P. Neubauer, J. Schneider, Biochemical Engineering Journal 164 (2020).","din1505-2-1":"Wefing, Patrick ; Conradi, Florian ; Trilling-Haasler, Marc ; Neubauer, Peter ; Schneider, Jan: Approach for modelling the extract formation in continuous conducted „beta-amylase rest“ as part of the production of beer mash with targeted sugar content. In: Biochemical Engineering Journal Bd. 164 (2020)","bjps":"Wefing P et al. (2020) Approach for Modelling the Extract Formation in Continuous Conducted ‘Beta-Amylase Rest’ as Part of the Production of Beer Mash with Targeted Sugar Content. Biochemical Engineering Journal 164.","chicago-de":"Wefing, Patrick, Florian Conradi, Marc Trilling-Haasler, Peter Neubauer und Jan Schneider. 2020. Approach for modelling the extract formation in continuous conducted „beta-amylase rest“ as part of the production of beer mash with targeted sugar content. Biochemical Engineering Journal 164. doi:10.1016/j.bej.2020.107765, ."},"quality_controlled":"1","article_type":"original","keyword":["Continuous mashing","Residence time distribution","Beer","Enzyme bioreactor","Maltose rest"],"title":"Approach for modelling the extract formation in continuous conducted \"beta-amylase rest\" as part of the production of beer mash with targeted sugar content","department":[{"_id":"DEP4023"},{"_id":"DEP1308"},{"_id":"DEP4018"}],"publication_status":"published","doi":"10.1016/j.bej.2020.107765","publication":"Biochemical Engineering Journal "},{"publication":"Flüssiges Obst","date_created":"2021-04-08T06:23:10Z","publication_status":"published","title":"Allulose als alternativer Zucker zur Kalorienreduktion in Nektaren","department":[{"_id":"DEP4018"}],"language":[{"iso":"ger"}],"issue":"6","date_updated":"2024-05-24T07:27:40Z","year":"2020","user_id":"83779","_id":"5420","type":"journal_article","page":"200 - 203","citation":{"din1505-2-1":"Schattenberg, Britta ; Stake, Kirsten ; Schneider, J.: Allulose als alternativer Zucker zur Kalorienreduktion in Nektaren. In: Flüssiges Obst (2020), Nr. 6, S. 200–203","short":"B. Schattenberg, K. Stake, J. Schneider, Flüssiges Obst (2020) 200–203.","chicago":"Schattenberg, Britta, Kirsten Stake, and J. Schneider. “Allulose als alternativer Zucker zur Kalorienreduktion in Nektaren.” Flüssiges Obst, no. 6 (2020): 200–203.","mla":"Schattenberg, Britta, et al. “Allulose als alternativer Zucker zur Kalorienreduktion in Nektaren.” Flüssiges Obst, no. 6, 2020, pp. 200–03.","bjps":"Schattenberg B, Stake K and Schneider J (2020) Allulose als alternativer Zucker zur Kalorienreduktion in Nektaren. Flüssiges Obst 200–203.","chicago-de":"Schattenberg, Britta, Kirsten Stake und J. Schneider. 2020. Allulose als alternativer Zucker zur Kalorienreduktion in Nektaren. Flüssiges Obst, Nr. 6: 200–203.","apa":"Schattenberg, B., Stake, K., & Schneider, J. (2020). Allulose als alternativer Zucker zur Kalorienreduktion in Nektaren. Flüssiges Obst, 6, 200–203.","ama":"Schattenberg B, Stake K, Schneider J. Allulose als alternativer Zucker zur Kalorienreduktion in Nektaren. Flüssiges Obst. 2020;(6):200-203.","ufg":"Schattenberg, Britta/Stake, Kirsten/Schneider, J.: Allulose als alternativer Zucker zur Kalorienreduktion in Nektaren, in: Flüssiges Obst (2020), H. 6, S. 200–203.","havard":"B. Schattenberg, K. Stake, J. Schneider, Allulose als alternativer Zucker zur Kalorienreduktion in Nektaren, Flüssiges Obst. (2020) 200–203.","van":"Schattenberg B, Stake K, Schneider J. Allulose als alternativer Zucker zur Kalorienreduktion in Nektaren. Flüssiges Obst. 2020;(6):200–3.","ieee":"B. Schattenberg, K. Stake, and J. Schneider, “Allulose als alternativer Zucker zur Kalorienreduktion in Nektaren,” Flüssiges Obst, no. 6, pp. 200–203, 2020."},"author":[{"first_name":"Britta","last_name":"Schattenberg","id":"74227","full_name":"Schattenberg, Britta"},{"last_name":"Stake","id":"61537","full_name":"Stake, Kirsten","first_name":"Kirsten"},{"first_name":"J.","full_name":"Schneider, J.","last_name":"Schneider"}],"status":"public"},{"department":[{"_id":"DEP4018"}],"title":"Allulose - Alternativer Zucker zu Kalorienreduktion in Erfrischungsgetränken","publication_status":"published","language":[{"iso":"ger"}],"publication":"Behr`s Jahrbuch für die Lebensmittelwirtschaft 2021","date_created":"2021-04-08T06:23:10Z","user_id":"83779","year":"2020","date_updated":"2024-05-24T07:28:07Z","citation":{"havard":"B. Schattenberg, K. Stake, J. Schneider, Allulose - Alternativer Zucker zu Kalorienreduktion in Erfrischungsgetränken, in: Behr`s Jahrbuch für die Lebensmittelwirtschaft 2021, 2020: pp. 97–108.","ufg":"Schattenberg, Britta/Stake, Kirsten/Schneider, J.: Allulose - Alternativer Zucker zu Kalorienreduktion in Erfrischungsgetränken, in: o. Hg.: Behr`s Jahrbuch für die Lebensmittelwirtschaft 2021, o. O. 2020, S. 97–108.","ama":"Schattenberg B, Stake K, Schneider J. Allulose - Alternativer Zucker zu Kalorienreduktion in Erfrischungsgetränken. In: Behr`s Jahrbuch für die Lebensmittelwirtschaft 2021. ; 2020:97-108.","apa":"Schattenberg, B., Stake, K., & Schneider, J. (2020). Allulose - Alternativer Zucker zu Kalorienreduktion in Erfrischungsgetränken. In Behr`s Jahrbuch für die Lebensmittelwirtschaft 2021 (pp. 97–108).","van":"Schattenberg B, Stake K, Schneider J. Allulose - Alternativer Zucker zu Kalorienreduktion in Erfrischungsgetränken. In: Behr`s Jahrbuch für die Lebensmittelwirtschaft 2021. 2020. p. 97–108.","ieee":"B. Schattenberg, K. Stake, and J. Schneider, “Allulose - Alternativer Zucker zu Kalorienreduktion in Erfrischungsgetränken,” in Behr`s Jahrbuch für die Lebensmittelwirtschaft 2021, 2020, pp. 97–108.","chicago":"Schattenberg, Britta, Kirsten Stake, and J. Schneider. “Allulose - Alternativer Zucker zu Kalorienreduktion in Erfrischungsgetränken.” In Behr`s Jahrbuch für die Lebensmittelwirtschaft 2021, 97–108, 2020.","short":"B. Schattenberg, K. Stake, J. Schneider, in: Behr`s Jahrbuch für die Lebensmittelwirtschaft 2021, 2020, pp. 97–108.","mla":"Schattenberg, Britta, et al. “Allulose - Alternativer Zucker zu Kalorienreduktion in Erfrischungsgetränken.” Behr`s Jahrbuch für die Lebensmittelwirtschaft 2021, 2020, pp. 97–108.","din1505-2-1":"Schattenberg, Britta ; Stake, Kirsten ; Schneider, J.: Allulose - Alternativer Zucker zu Kalorienreduktion in Erfrischungsgetränken. In: Behr`s Jahrbuch für die Lebensmittelwirtschaft 2021, 2020, S. 97–108","bjps":"Schattenberg B, Stake K and Schneider J (2020) Allulose - Alternativer Zucker zu Kalorienreduktion in Erfrischungsgetränken. Behr`s Jahrbuch für die Lebensmittelwirtschaft 2021. pp. 97–108.","chicago-de":"Schattenberg, Britta, Kirsten Stake und J. Schneider. 2020. Allulose - Alternativer Zucker zu Kalorienreduktion in Erfrischungsgetränken. In: Behr`s Jahrbuch für die Lebensmittelwirtschaft 2021, 97–108."},"page":"97 - 108","_id":"5421","type":"book_chapter","status":"public","author":[{"id":"74227","full_name":"Schattenberg, Britta","last_name":"Schattenberg","first_name":"Britta"},{"full_name":"Stake, Kirsten","id":"61537","last_name":"Stake","first_name":"Kirsten"},{"full_name":"Schneider, J.","last_name":"Schneider","first_name":"J."}]},{"status":"public","author":[{"last_name":"Schattenberg","full_name":"Schattenberg, Britta","id":"74227","first_name":"Britta"},{"first_name":"Kirsten","id":"61537","full_name":"Stake, Kirsten","last_name":"Stake"},{"full_name":"Schneider, J.","last_name":"Schneider","first_name":"J."}],"citation":{"ufg":"Schattenberg, Britta/Stake, Kirsten/Schneider, J.: Allulose as alternative sugar for calorie reduction in nectars, in: Fruit Processing (2020), H. 7, S. 222–225.","havard":"B. Schattenberg, K. Stake, J. Schneider, Allulose as alternative sugar for calorie reduction in nectars, Fruit Processing. (2020) 222–225.","apa":"Schattenberg, B., Stake, K., & Schneider, J. (2020). Allulose as alternative sugar for calorie reduction in nectars. Fruit Processing, 7, 222–225.","din1505-2-1":"Schattenberg, Britta ; Stake, Kirsten ; Schneider, J.: Allulose as alternative sugar for calorie reduction in nectars. In: Fruit Processing (2020), Nr. 7, S. 222–225","ama":"Schattenberg B, Stake K, Schneider J. Allulose as alternative sugar for calorie reduction in nectars. Fruit Processing. 2020;(7):222-225.","chicago":"Schattenberg, Britta, Kirsten Stake, and J. Schneider. “Allulose as Alternative Sugar for Calorie Reduction in Nectars.” Fruit Processing, no. 7 (2020): 222–25.","short":"B. Schattenberg, K. Stake, J. Schneider, Fruit Processing (2020) 222–225.","mla":"Schattenberg, Britta, et al. “Allulose as Alternative Sugar for Calorie Reduction in Nectars.” Fruit Processing, no. 7, 2020, pp. 222–25.","van":"Schattenberg B, Stake K, Schneider J. Allulose as alternative sugar for calorie reduction in nectars. Fruit Processing. 2020;(7):222–5.","ieee":"B. Schattenberg, K. Stake, and J. Schneider, “Allulose as alternative sugar for calorie reduction in nectars,” Fruit Processing, no. 7, pp. 222–225, 2020.","bjps":"Schattenberg B, Stake K and Schneider J (2020) Allulose as Alternative Sugar for Calorie Reduction in Nectars. Fruit Processing 222–225.","chicago-de":"Schattenberg, Britta, Kirsten Stake und J. Schneider. 2020. Allulose as alternative sugar for calorie reduction in nectars. Fruit Processing, Nr. 7: 222–225."},"_id":"5422","type":"journal_article","page":"222 - 225","date_updated":"2024-05-24T07:28:42Z","year":"2020","user_id":"83779","date_created":"2021-04-08T06:23:10Z","publication":"Fruit Processing","issue":"7","language":[{"iso":"eng"}],"department":[{"_id":"DEP4018"}],"title":"Allulose as alternative sugar for calorie reduction in nectars","publication_status":"published"},{"citation":{"bjps":"Weishaupt I et al. (2020) Model Based Optimization of Transflection near Infrared Spectroscopy as a Process Analytical Tool in a Continuous Flash Pasteurizer. Journal of Food Science 85, 2020–2031.","chicago-de":"Weishaupt, Imke, Manuel Zimmer, Peter Neubauer und Jan Schneider. 2020. Model based optimization of transflection near infrared spectroscopy as a process analytical tool in a continuous flash pasteurizer. Journal of Food Science 85, Nr. 7: 2020–2031. doi:10.1111/1750-3841.15307, .","short":"I. Weishaupt, M. Zimmer, P. Neubauer, J. Schneider, Journal of Food Science 85 (2020) 2020–2031.","chicago":"Weishaupt, Imke, Manuel Zimmer, Peter Neubauer, and Jan Schneider. “Model Based Optimization of Transflection near Infrared Spectroscopy as a Process Analytical Tool in a Continuous Flash Pasteurizer.” Journal of Food Science 85, no. 7 (2020): 2020–31. https://doi.org/10.1111/1750-3841.15307.","mla":"Weishaupt, Imke, et al. “Model Based Optimization of Transflection near Infrared Spectroscopy as a Process Analytical Tool in a Continuous Flash Pasteurizer.” Journal of Food Science, vol. 85, no. 7, 2020, pp. 2020–31, https://doi.org/10.1111/1750-3841.15307.","din1505-2-1":"Weishaupt, Imke ; Zimmer, Manuel ; Neubauer, Peter ; Schneider, Jan: Model based optimization of transflection near infrared spectroscopy as a process analytical tool in a continuous flash pasteurizer. In: Journal of Food Science Bd. 85 (2020), Nr. 7, S. 2020–2031","van":"Weishaupt I, Zimmer M, Neubauer P, Schneider J. Model based optimization of transflection near infrared spectroscopy as a process analytical tool in a continuous flash pasteurizer. Journal of Food Science. 2020;85(7):2020–31.","ieee":"I. Weishaupt, M. Zimmer, P. Neubauer, and J. Schneider, “Model based optimization of transflection near infrared spectroscopy as a process analytical tool in a continuous flash pasteurizer,” Journal of Food Science, vol. 85, no. 7, pp. 2020–2031, 2020, doi: 10.1111/1750-3841.15307.","ama":"Weishaupt I, Zimmer M, Neubauer P, Schneider J. Model based optimization of transflection near infrared spectroscopy as a process analytical tool in a continuous flash pasteurizer. Journal of Food Science. 2020;85(7):2020-2031. doi:10.1111/1750-3841.15307","apa":"Weishaupt, I., Zimmer, M., Neubauer, P., & Schneider, J. (2020). Model based optimization of transflection near infrared spectroscopy as a process analytical tool in a continuous flash pasteurizer. Journal of Food Science, 85(7), 2020–2031. https://doi.org/10.1111/1750-3841.15307","havard":"I. Weishaupt, M. Zimmer, P. Neubauer, J. Schneider, Model based optimization of transflection near infrared spectroscopy as a process analytical tool in a continuous flash pasteurizer, Journal of Food Science. 85 (2020) 2020–2031.","ufg":"Weishaupt, Imke u. a.: Model based optimization of transflection near infrared spectroscopy as a process analytical tool in a continuous flash pasteurizer, in: Journal of Food Science 85 (2020), H. 7, S. 2020–2031."},"intvolume":" 85","issue":"7","doi":"10.1111/1750-3841.15307","department":[{"_id":"DEP1308"},{"_id":"DEP4018"}],"title":"Model based optimization of transflection near infrared spectroscopy as a process analytical tool in a continuous flash pasteurizer","publication_status":"published","publication_identifier":{"eissn":["1750-3841"],"isbn":["0022-1147"]},"isi":"1","publication":"Journal of Food Science","keyword":["flash pasteurization","inline near infrared spectroscopy","multivariate data analysis","process condition influences","sugar-water-solution model beverage"],"abstract":[{"lang":"eng","text":"Near infrared spectroscopy in combination with a transflection probe was investigated as inline measurement in a continuous flash pasteurizer system with a sugar-water model solution. Robustness and reproducibility of fluctuations of recorded spectra as well as trueness of the chemometric analysis were compared under different process parameter settings. Variable parameters were the flow rate (from laminar flow at 30 L/h to turbulent flow at 90 L/h), temperature (20 to 100 degrees C) and the path length of the transflection probe (2 and 4 mm) while the pressure was kept constant at 2.5 bar. Temperature and path length were identified as the most affecting parameters, in case of homogenous test medium. In case of particle containing systems, the flow rate could have an impact as well. However, the application of a PLS model, which includes a broad temperature range, and the correction of prediction results by applying a polynomial regression function for prediction errors, was able to compensate these effects. Also, a path length of 2 mm leads to a higher accuracy. The applied strategy shows that by the identification of relevant process parameters and settings as well as the establishment of a compensation strategy, near infrared spectroscopy is a powerful process analytical tool for continuous flash pasteurization systems."}],"volume":85,"page":"2020 - 2031","_id":"5424","type":"journal_article","status":"public","author":[{"last_name":"Weishaupt","id":"58425","full_name":"Weishaupt, Imke","first_name":"Imke"},{"first_name":"Manuel","orcid":"0000-0002-9974-2543","full_name":"Zimmer, Manuel","id":"71613","last_name":"Zimmer"},{"first_name":"Peter","last_name":"Neubauer","full_name":"Neubauer, Peter"},{"first_name":"Jan","orcid":"0000-0001-6401-8873","full_name":"Schneider, Jan","id":"13209","last_name":"Schneider"}],"pmid":"1","language":[{"iso":"eng"}],"date_created":"2021-04-08T06:37:30Z","external_id":{"isi":["000543977000001"],"pmid":["32602154"]},"user_id":"83781","year":"2020","date_updated":"2025-06-26T13:30:26Z"},{"status":"public","author":[{"first_name":"Manuel","orcid":"0000-0002-9974-2543","full_name":"Zimmer, Manuel","id":"71613","last_name":"Zimmer"},{"orcid":"0000-0001-6401-8873","first_name":"Jan","last_name":"Schneider","id":"13209","full_name":"Schneider, Jan"}],"citation":{"ieee":"M. Zimmer and J. Schneider, “Thermal pasteurisationof food in glass containers –Near Infrared studies as groundwork for cyber-physical systems,” presented at the BVAu Jahreskolloquium 2020 (online), Lemgo, 2020.","van":"Zimmer M, Schneider J. Thermal pasteurisationof food in glass containers –Near Infrared studies as groundwork for cyber-physical systems. In 2020.","ama":"Zimmer M, Schneider J. Thermal pasteurisationof food in glass containers –Near Infrared studies as groundwork for cyber-physical systems. In: ; 2020.","apa":"Zimmer, M., & Schneider, J. (2020). Thermal pasteurisationof food in glass containers –Near Infrared studies as groundwork for cyber-physical systems. BVAu Jahreskolloquium 2020 (online), Lemgo.","havard":"M. Zimmer, J. Schneider, Thermal pasteurisationof food in glass containers –Near Infrared studies as groundwork for cyber-physical systems, in: 2020.","ufg":"Zimmer, Manuel/Schneider, Jan: Thermal pasteurisationof food in glass containers –Near Infrared studies as groundwork for cyber-physical systems, in: o. Hg.: o. O. 2020.","bjps":"Zimmer M and Schneider J (2020) Thermal Pasteurisationof Food in Glass Containers –Near Infrared Studies as Groundwork for Cyber-Physical Systems.","chicago-de":"Zimmer, Manuel und Jan Schneider. 2020. Thermal pasteurisationof food in glass containers –Near Infrared studies as groundwork for cyber-physical systems. In: .","mla":"Zimmer, Manuel, and Jan Schneider. Thermal Pasteurisationof Food in Glass Containers –Near Infrared Studies as Groundwork for Cyber-Physical Systems. 2020.","short":"M. Zimmer, J. Schneider, in: 2020.","chicago":"Zimmer, Manuel, and Jan Schneider. “Thermal Pasteurisationof Food in Glass Containers –Near Infrared Studies as Groundwork for Cyber-Physical Systems,” 2020.","din1505-2-1":"Zimmer, Manuel ; Schneider, Jan: Thermal pasteurisationof food in glass containers –Near Infrared studies as groundwork for cyber-physical systems. In: , 2020"},"type":"conference_abstract","_id":"5426","user_id":"83779","year":"2020","date_updated":"2024-05-24T07:44:55Z","department":[{"_id":"DEP1308"},{"_id":"DEP4018"}],"title":"Thermal pasteurisationof food in glass containers –Near Infrared studies as groundwork for cyber-physical systems","language":[{"iso":"eng"}],"date_created":"2021-04-08T06:42:44Z","conference":{"name":"BVAu Jahreskolloquium 2020 (online)","location":"Lemgo"}},{"citation":{"din1505-2-1":"Wefing, Patrick ; Conradi, C. ; Beckhoff, St.-Bumke: Auf dem Weg zur Smart FOODFACTORY, Prototyp einer kontinuierlichen Maisch Anlage. In: , 2020","mla":"Wefing, Patrick, et al. Auf dem Weg zur Smart FOODFACTORY, Prototyp einer kontinuierlichen Maisch Anlage. 2020.","short":"P. Wefing, C. Conradi, St.-B. Beckhoff, in: 2020.","chicago":"Wefing, Patrick, C. Conradi, and St.-Bumke Beckhoff. “Auf dem Weg zur Smart FOODFACTORY, Prototyp einer kontinuierlichen Maisch Anlage,” 2020.","chicago-de":"Wefing, Patrick, C. Conradi und St.-Bumke Beckhoff. 2020. Auf dem Weg zur Smart FOODFACTORY, Prototyp einer kontinuierlichen Maisch Anlage. In: .","bjps":"Wefing P, Conradi C and Beckhoff St-B (2020) Auf dem Weg zur Smart FOODFACTORY, Prototyp einer kontinuierlichen Maisch Anlage.","ufg":"Wefing, Patrick/Conradi, C./Beckhoff, St.-Bumke: Auf dem Weg zur Smart FOODFACTORY, Prototyp einer kontinuierlichen Maisch Anlage, in: o. Hg.: o. O. 2020.","havard":"P. Wefing, C. Conradi, St.-B. Beckhoff, Auf dem Weg zur Smart FOODFACTORY, Prototyp einer kontinuierlichen Maisch Anlage, in: 2020.","apa":"Wefing, P., Conradi, C., & Beckhoff, St.-B. (2020). Auf dem Weg zur Smart FOODFACTORY, Prototyp einer kontinuierlichen Maisch Anlage. 1. SFT Forum „ where food meets IT“ Mittelstand im Wandel: Digitale Lösungen für die Lebensmittelpraxis.","ama":"Wefing P, Conradi C, Beckhoff StB. Auf dem Weg zur Smart FOODFACTORY, Prototyp einer kontinuierlichen Maisch Anlage. In: ; 2020.","ieee":"P. Wefing, C. Conradi, and St.-B. Beckhoff, “Auf dem Weg zur Smart FOODFACTORY, Prototyp einer kontinuierlichen Maisch Anlage,” presented at the 1. SFT Forum „ where food meets IT“ Mittelstand im Wandel: Digitale Lösungen für die Lebensmittelpraxis, 2020.","van":"Wefing P, Conradi C, Beckhoff StB. Auf dem Weg zur Smart FOODFACTORY, Prototyp einer kontinuierlichen Maisch Anlage. In 2020."},"type":"conference_abstract","_id":"5427","status":"public","author":[{"first_name":"Patrick","last_name":"Wefing","id":"68976","full_name":"Wefing, Patrick"},{"first_name":"C.","full_name":"Conradi, C.","last_name":"Conradi"},{"full_name":"Beckhoff, St.-Bumke","last_name":"Beckhoff","first_name":"St.-Bumke"}],"language":[{"iso":"ger"}],"title":"Auf dem Weg zur Smart FOODFACTORY, Prototyp einer kontinuierlichen Maisch Anlage","department":[{"_id":"DEP1308"},{"_id":"DEP4018"}],"publication_status":"published","conference":{"name":"1. SFT Forum „ where food meets IT“ Mittelstand im Wandel: Digitale Lösungen für die Lebensmittelpraxis"},"date_created":"2021-04-08T06:47:18Z","user_id":"83779","date_updated":"2024-05-24T07:52:50Z","year":"2020"},{"author":[{"last_name":"Schneider","id":"13209","full_name":"Schneider, Jan","orcid":"0000-0001-6401-8873","first_name":"Jan"},{"last_name":"Beckhoff-Bumke","full_name":"Beckhoff-Bumke, S.","first_name":"S."},{"first_name":"W.","last_name":"Ali","full_name":"Ali, W."}],"status":"public","type":"journal_article","_id":"5428","citation":{"bjps":"Schneider J, Beckhoff-Bumke S and Ali W (2020) Digitalisierung - Bierbrauen 4.0. elektroniknet.de.","chicago-de":"Schneider, Jan, S. Beckhoff-Bumke und W. Ali. 2020. Digitalisierung - Bierbrauen 4.0. elektroniknet.de.","ieee":"J. Schneider, S. Beckhoff-Bumke, and W. Ali, “Digitalisierung - Bierbrauen 4.0,” elektroniknet.de, 2020.","van":"Schneider J, Beckhoff-Bumke S, Ali W. Digitalisierung - Bierbrauen 4.0. elektroniknet.de. 2020;","mla":"Schneider, Jan, et al. “Digitalisierung - Bierbrauen 4.0.” elektroniknet.de, 2020.","short":"J. Schneider, S. Beckhoff-Bumke, W. Ali, elektroniknet.de (2020).","ama":"Schneider J, Beckhoff-Bumke S, Ali W. Digitalisierung - Bierbrauen 4.0. elektroniknet.de. Published online 2020.","chicago":"Schneider, Jan, S. Beckhoff-Bumke, and W. Ali. “Digitalisierung - Bierbrauen 4.0.” elektroniknet.de, 2020.","din1505-2-1":"Schneider, Jan ; Beckhoff-Bumke, S. ; Ali, W.: Digitalisierung - Bierbrauen 4.0. In: elektroniknet.de (2020)","apa":"Schneider, J., Beckhoff-Bumke, S., & Ali, W. (2020). Digitalisierung - Bierbrauen 4.0. elektroniknet.de.","havard":"J. Schneider, S. Beckhoff-Bumke, W. Ali, Digitalisierung - Bierbrauen 4.0, elektroniknet.de. (2020).","ufg":"Schneider, Jan/Beckhoff-Bumke, S./Ali, W.: Digitalisierung - Bierbrauen 4.0, in: elektroniknet.de (2020)."},"user_id":"81304","year":"2020","date_updated":"2024-04-15T07:37:36Z","related_material":{"link":[{"url":"https://www.elektroniknet.de/elektronik-neo/bierbrauen-4-0.176023.html","relation":"confirmation"}]},"publication_status":"published","title":"Digitalisierung - Bierbrauen 4.0","department":[{"_id":"DEP4017"},{"_id":"DEP1308"}],"language":[{"iso":"ger"}],"publication":"elektroniknet.de","date_created":"2021-04-08T06:51:01Z"},{"author":[{"last_name":"Wefing","full_name":"Wefing, Patrick","id":"68976","first_name":"Patrick"},{"last_name":"Conradi","id":"68967","full_name":"Conradi, Florian","first_name":"Florian"},{"id":"81622","full_name":"Trilling-Haasler, Marc","last_name":"Trilling-Haasler","first_name":"Marc","orcid":"0000-0002-3685-6383"},{"first_name":"Rudolf","full_name":"Schuster, Rudolf","id":"68525","last_name":"Schuster"},{"last_name":"Gossen","full_name":"Gossen, Arthur","id":"76446","first_name":"Arthur"},{"id":"13209","full_name":"Schneider, Jan","last_name":"Schneider","first_name":"Jan","orcid":"0000-0001-6401-8873"}],"status":"public","publisher":"Carl Hanser Verlag","type":"journal_article","_id":"5429","page":"413 - 416","citation":{"van":"Wefing P, Conradi F, Trilling-Haasler M, Schuster R, Gossen A, Schneider J. Maischen 4.0 – kontinuierliche Maischanlage. Brauwelt. 2020;(15–16):413–6.","ieee":"P. Wefing, F. Conradi, M. Trilling-Haasler, R. Schuster, A. Gossen, and J. Schneider, “Maischen 4.0 – kontinuierliche Maischanlage,” Brauwelt, no. 15–16, pp. 413–416, 2020.","ama":"Wefing P, Conradi F, Trilling-Haasler M, Schuster R, Gossen A, Schneider J. Maischen 4.0 – kontinuierliche Maischanlage. Brauwelt. 2020;(15-16):413-416.","apa":"Wefing, P., Conradi, F., Trilling-Haasler, M., Schuster, R., Gossen, A., & Schneider, J. (2020). Maischen 4.0 – kontinuierliche Maischanlage. Brauwelt, 15–16, 413–416.","havard":"P. Wefing, F. Conradi, M. Trilling-Haasler, R. Schuster, A. Gossen, J. Schneider, Maischen 4.0 – kontinuierliche Maischanlage, Brauwelt. (2020) 413–416.","ufg":"Wefing, Patrick u. a.: Maischen 4.0 – kontinuierliche Maischanlage, in: Brauwelt (2020), H. 15–16, S. 413–416.","bjps":"Wefing P et al. (2020) Maischen 4.0 – kontinuierliche Maischanlage. Brauwelt 413–416.","chicago-de":"Wefing, Patrick, Florian Conradi, Marc Trilling-Haasler, Rudolf Schuster, Arthur Gossen und Jan Schneider. 2020. Maischen 4.0 – kontinuierliche Maischanlage. Brauwelt, Nr. 15–16: 413–416.","short":"P. Wefing, F. Conradi, M. Trilling-Haasler, R. Schuster, A. Gossen, J. Schneider, Brauwelt (2020) 413–416.","chicago":"Wefing, Patrick, Florian Conradi, Marc Trilling-Haasler, Rudolf Schuster, Arthur Gossen, and Jan Schneider. “Maischen 4.0 – kontinuierliche Maischanlage.” Brauwelt, no. 15–16 (2020): 413–16.","mla":"Wefing, Patrick, et al. “Maischen 4.0 – kontinuierliche Maischanlage.” Brauwelt, no. 15–16, 2020, pp. 413–16.","din1505-2-1":"Wefing, Patrick ; Conradi, Florian ; Trilling-Haasler, Marc ; Schuster, Rudolf ; Gossen, Arthur ; Schneider, Jan: Maischen 4.0 – kontinuierliche Maischanlage. In: Brauwelt, Carl Hanser Verlag (2020), Nr. 15–16, S. 413–416"},"year":"2020","date_updated":"2024-07-03T07:09:19Z","user_id":"83780","date_created":"2021-04-08T06:55:39Z","publication":"Brauwelt","language":[{"iso":"ger"}],"issue":"15 - 16","publication_status":"published","department":[{"_id":"DEP1308"},{"_id":"DEP4018"}],"title":"Maischen 4.0 – kontinuierliche Maischanlage"},{"type":"scientific_journal_article","_id":"12787","page":"45-51","volume":83,"abstract":[{"lang":"eng","text":"Vapor phase hydrogen peroxide (H2O2) can be utilized to inactivate murine norovirus (MNV), a surrogate of human norovirus, on surface areas. However, vapor phase H2O2 inactivation of virus on fruits and vegetables has not been characterized. In this study, MNV was used to determine whether vaporized H2O2 inactivates virus on surfaces of various fruits and vegetables (apples, blueberries, cucumbers, and strawberries). The effect of vapor phase H2O2 decontamination was investigated with two application systems. Plaque assays were performed after virus recovery from untreated and treated fresh produce to compare the quantity of infective MNV. The Mann-Whitney U test was applied to the test results to evaluate the virus titer reductions of treated food samples, with significance set at P <= 0.05. The infective MNV populations were significantly reduced on smooth surfaces by 4.3 log PFU (apples, P < 0.00001) and 4 log PFU or below the detection limit (blueberries, P = 0.0074) by treatment with vapor phase H2O2 (60 min, maximum of 214 ppm of H2O2). Similar treatments of artificially contaminated cucumbers resulted in a virus titer reduction of 1.9 log PFU. Treatment of inoculated strawberries resulted in 0.1and 2.8-log reductions of MNV. However, MNV reduction rates on cucumbers (P = 0.3809) and strawberries (P = 0,7414) were not significant. Triangle tests and color measurements of untreated and treated apples, cucumbers, blueberries, and strawberries revealed no differences in color and consistency after H2O2 treatment. No increase of the H2O2 concentration in treated fruits and vegetables compared with untreated produce was observed. This study reveals for the first time the conditions under which vapor phase H2O2 inactivates MNV on selected fresh fruit and vegetable surfaces."}],"place":"Des Moines, Iowa","pmid":"1","author":[{"first_name":"Barbara","full_name":"Becker, Barbara","id":"12640","last_name":"Becker"},{"id":"66516","full_name":"Dabisch-Ruthe, Mareike","last_name":"Dabisch-Ruthe","first_name":"Mareike","orcid":"https://orcid.org/0009-0008-7644-0826"},{"full_name":"Pfannebecker, Jens","id":"45690","last_name":"Pfannebecker","first_name":"Jens","orcid":"0009-0005-4133-5442"}],"status":"public","external_id":{"pmid":["31821018"],"isi":["000539418200006"]},"date_created":"2025-04-15T07:59:20Z","language":[{"iso":"eng"}],"date_updated":"2025-06-26T13:42:15Z","year":"2020","user_id":"83781","quality_controlled":"1","publisher":"IAFP","citation":{"chicago":"Becker, Barbara, Mareike Dabisch-Ruthe, and Jens Pfannebecker. “Inactivation of Murine Norovirus on Fruit and Vegetable Surfaces by Vapor Phase Hydrogen Peroxide.” Journal of Food Protection 83, no. 1 (2020): 45–51. https://doi.org/10.4315/0362-028X.JFP-19-238.","short":"B. Becker, M. Dabisch-Ruthe, J. Pfannebecker, Journal of Food Protection 83 (2020) 45–51.","mla":"Becker, Barbara, et al. “Inactivation of Murine Norovirus on Fruit and Vegetable Surfaces by Vapor Phase Hydrogen Peroxide.” Journal of Food Protection , vol. 83, no. 1, 2020, pp. 45–51, https://doi.org/10.4315/0362-028X.JFP-19-238.","din1505-2-1":"Becker, Barbara ; Dabisch-Ruthe, Mareike ; Pfannebecker, Jens: Inactivation of Murine Norovirus on Fruit and Vegetable Surfaces by Vapor Phase Hydrogen Peroxide. In: Journal of food protection Bd. 83. Des Moines, Iowa, IAFP (2020), Nr. 1, S. 45–51","chicago-de":"Becker, Barbara, Mareike Dabisch-Ruthe und Jens Pfannebecker. 2020. Inactivation of Murine Norovirus on Fruit and Vegetable Surfaces by Vapor Phase Hydrogen Peroxide. Journal of food protection 83, Nr. 1: 45–51. doi:10.4315/0362-028X.JFP-19-238, .","bjps":"Becker B, Dabisch-Ruthe M and Pfannebecker J (2020) Inactivation of Murine Norovirus on Fruit and Vegetable Surfaces by Vapor Phase Hydrogen Peroxide. Journal of food protection 83, 45–51.","havard":"B. Becker, M. Dabisch-Ruthe, J. Pfannebecker, Inactivation of Murine Norovirus on Fruit and Vegetable Surfaces by Vapor Phase Hydrogen Peroxide, Journal of Food Protection . 83 (2020) 45–51.","ufg":"Becker, Barbara/Dabisch-Ruthe, Mareike/Pfannebecker, Jens: Inactivation of Murine Norovirus on Fruit and Vegetable Surfaces by Vapor Phase Hydrogen Peroxide, in: Journal of food protection 83 (2020), H. 1, S. 45–51.","ama":"Becker B, Dabisch-Ruthe M, Pfannebecker J. Inactivation of Murine Norovirus on Fruit and Vegetable Surfaces by Vapor Phase Hydrogen Peroxide. Journal of food protection . 2020;83(1):45-51. doi:10.4315/0362-028X.JFP-19-238","apa":"Becker, B., Dabisch-Ruthe, M., & Pfannebecker, J. (2020). Inactivation of Murine Norovirus on Fruit and Vegetable Surfaces by Vapor Phase Hydrogen Peroxide. Journal of Food Protection , 83(1), 45–51. https://doi.org/10.4315/0362-028X.JFP-19-238","van":"Becker B, Dabisch-Ruthe M, Pfannebecker J. Inactivation of Murine Norovirus on Fruit and Vegetable Surfaces by Vapor Phase Hydrogen Peroxide. Journal of food protection . 2020;83(1):45–51.","ieee":"B. Becker, M. Dabisch-Ruthe, and J. Pfannebecker, “Inactivation of Murine Norovirus on Fruit and Vegetable Surfaces by Vapor Phase Hydrogen Peroxide,” Journal of food protection , vol. 83, no. 1, pp. 45–51, 2020, doi: 10.4315/0362-028X.JFP-19-238."},"intvolume":" 83","isi":"1","publication":" Journal of food protection ","doi":"10.4315/0362-028X.JFP-19-238","issue":"1","publication_identifier":{"issn":["0362-028X"],"eissn":["1944-9097"]},"publication_status":"published","title":"Inactivation of Murine Norovirus on Fruit and Vegetable Surfaces by Vapor Phase Hydrogen Peroxide","department":[{"_id":"DEP4000"}],"keyword":["Fruits","Inactivation","Murine norovirus","Vapor phase hydrogen peroxide","Vegetables"]},{"department":[{"_id":"DEP4010"}],"title":"Ulzerative granulomatöse Kolitis durch Prototheca spp. bei einem Rhodesian Ridgeback in Deutschland","publication_identifier":{"issn":["1434-1239"],"eissn":["2567-5842"]},"publication_status":"published","issue":"05","doi":"10.1055/a-1238-1554","publication":"Tierärztliche Praxis Ausgabe K: Kleintiere / Heimtiere","keyword":["Hund - Algeninfektion - chronischer Durchfall - Protothekose - Prototheca zopfii"],"citation":{"ufg":"Geisen, Vera u. a.: Ulzerative granulomatöse Kolitis durch Prototheca spp. bei einem Rhodesian Ridgeback in Deutschland, in: Tierärztliche Praxis Ausgabe K: Kleintiere / Heimtiere 48 (2020), H. 05, S. 369–375.","havard":"V. Geisen, C. Mayer, J. Harrer, K. Hartmann, S. Ulrich, S. Unterer, Ulzerative granulomatöse Kolitis durch Prototheca spp. bei einem Rhodesian Ridgeback in Deutschland, Tierärztliche Praxis Ausgabe K: Kleintiere / Heimtiere. 48 (2020) 369–375.","din1505-2-1":"Geisen, Vera ; Mayer, Christian ; Harrer, Julia ; Hartmann, Katrin ; Ulrich, Sebastian ; Unterer, Stefan: Ulzerative granulomatöse Kolitis durch Prototheca spp. bei einem Rhodesian Ridgeback in Deutschland. In: Tierärztliche Praxis Ausgabe K: Kleintiere / Heimtiere Bd. 48. Stuttgart, Thieme (2020), Nr. 05, S. 369–375","apa":"Geisen, V., Mayer, C., Harrer, J., Hartmann, K., Ulrich, S., & Unterer, S. (2020). Ulzerative granulomatöse Kolitis durch Prototheca spp. bei einem Rhodesian Ridgeback in Deutschland. Tierärztliche Praxis Ausgabe K: Kleintiere / Heimtiere, 48(05), 369–375. https://doi.org/10.1055/a-1238-1554","mla":"Geisen, Vera, et al. “Ulzerative granulomatöse Kolitis durch Prototheca spp. bei einem Rhodesian Ridgeback in Deutschland.” Tierärztliche Praxis Ausgabe K: Kleintiere / Heimtiere, vol. 48, no. 05, 2020, pp. 369–75, https://doi.org/10.1055/a-1238-1554.","chicago":"Geisen, Vera, Christian Mayer, Julia Harrer, Katrin Hartmann, Sebastian Ulrich, and Stefan Unterer. “Ulzerative granulomatöse Kolitis durch Prototheca spp. bei einem Rhodesian Ridgeback in Deutschland.” Tierärztliche Praxis Ausgabe K: Kleintiere / Heimtiere 48, no. 05 (2020): 369–75. https://doi.org/10.1055/a-1238-1554.","ama":"Geisen V, Mayer C, Harrer J, Hartmann K, Ulrich S, Unterer S. Ulzerative granulomatöse Kolitis durch Prototheca spp. bei einem Rhodesian Ridgeback in Deutschland. Tierärztliche Praxis Ausgabe K: Kleintiere / Heimtiere. 2020;48(05):369-375. doi:10.1055/a-1238-1554","short":"V. Geisen, C. Mayer, J. Harrer, K. Hartmann, S. Ulrich, S. Unterer, Tierärztliche Praxis Ausgabe K: Kleintiere / Heimtiere 48 (2020) 369–375.","ieee":"V. Geisen, C. Mayer, J. Harrer, K. Hartmann, S. Ulrich, and S. Unterer, “Ulzerative granulomatöse Kolitis durch Prototheca spp. bei einem Rhodesian Ridgeback in Deutschland,” Tierärztliche Praxis Ausgabe K: Kleintiere / Heimtiere, vol. 48, no. 05, pp. 369–375, 2020, doi: 10.1055/a-1238-1554.","van":"Geisen V, Mayer C, Harrer J, Hartmann K, Ulrich S, Unterer S. Ulzerative granulomatöse Kolitis durch Prototheca spp. bei einem Rhodesian Ridgeback in Deutschland. Tierärztliche Praxis Ausgabe K: Kleintiere / Heimtiere. 2020;48(05):369–75.","bjps":"Geisen V et al. (2020) Ulzerative granulomatöse Kolitis durch Prototheca spp. bei einem Rhodesian Ridgeback in Deutschland. Tierärztliche Praxis Ausgabe K: Kleintiere / Heimtiere 48, 369–375.","chicago-de":"Geisen, Vera, Christian Mayer, Julia Harrer, Katrin Hartmann, Sebastian Ulrich und Stefan Unterer. 2020. Ulzerative granulomatöse Kolitis durch Prototheca spp. bei einem Rhodesian Ridgeback in Deutschland. Tierärztliche Praxis Ausgabe K: Kleintiere / Heimtiere 48, Nr. 05: 369–375. doi:10.1055/a-1238-1554, ."},"publisher":"Thieme ","intvolume":" 48","language":[{"iso":"ger"}],"date_created":"2025-06-15T10:01:12Z","user_id":"83781","year":"2020","date_updated":"2025-06-18T12:24:09Z","abstract":[{"lang":"ger","text":"Ein 10 Monate alter, männlich intakter Rhodesian Ridgeback wurde wegen chronischen Dickdarmdurchfalls und Hämatochezie vorgestellt. Der Hund stammte aus Deutschland und hatte das Land nie verlassen. Die Laboruntersuchung des vorbehandelnden Tierarztes ergab neben einer Neutrophilie eine Hyperkaliämie und eine Hyponatriämie. Mit einem Serumbasalkortisolwert von 4,3 µg/dl konnte ein Hypoadrenokortizismus weitgehend ausgeschlossen werden. Eine vom Tierarzt durch geführte antibiotische Behandlung hatte keine Besserung bewirkt. Daher war der Hund mit Prednisolon behandelt worden. Unter 2-wöchiger Prednisolongabe kam es zu einer deutlichen Verstärkung des Durchfalls sowie einem Gewichtsverlust von 6 kg. Bei Vorstellung an der Medizinischen Kleintierklinik der LMU München war der Hund im Allgemeinbefinden mittelgradig reduziert, deutlich abgemagert, dehydriert, hypovolämisch und hatte eine rektale Körpertemperatur von 39,6 °C. Bei der sonografischen Untersuchung zeigte sich eine generalisiert verdickte Dickdarmwand und koloskopisch eine hochgradig ulzerativ veränderte Dickdarmschleimhaut. Histologischer Befund war eine ulzerative granulomatöse Kolitis. Durch die Periodic-Acid-Schiff-Reaktion ließen sich in den Schnitten der Dickdarmbioptate mikrobielle Strukturen darstellen, die für eine Algeninfektion diagnostisch waren. Die bei der mikrobiellen Untersuchung anzüchtbaren Prototheken wurden mittels MALDI-TOF-MS als Prototheca zopfii identifiziert. Zum Nachweis einer möglichen Immundefizienz wurden die Immunglobuline im Serum bestimmt. Die IgM-Konzentration war erniedrigt, während sich IgG- und IgA-Konzentration im Referenzbereich befanden. Aufgrund der Verschlechterung des Allgemeinbefindens, der vorsichtigen Prognose und der hohen Kosten eines Therapieversuchs wurde der Hund eine Woche später euthanasiert und der Tierkörper pathologisch untersucht. Histopathologisch wurden Prototheken auch in den abdominalen Lymphknoten, jedoch nicht in den Augen oder im zentralen Nervensystem identifiziert. Der Fall zeigt, dass eine Prototheken-Infektion auch bei Hunden aus Deutschland als Differenzialdiagnose für chronischen Dickdarmdurchfall in Betracht gezogen werden sollte, insbesondere bei Patienten mit ulzerativer granulomatöser Kolitis. Sie kann bei der histologischen Untersuchung ohne Spezialfärbung leicht übersehen werden."},{"text":"A 10-month-old male Rhodesian Ridgeback was presented to the Clinic of Small Animal Medicine, LMU, Germany, with a 6-month history of chronic diarrhea and hematochezia. The dog lived in Germany and had never traveled abroad. Complete blood count and serum biochemistry performed by the referring veterinarian revealed neutrophilia, hyperkalemia, and hyponatremia, with a basal cortisol of 4.3 µg/dl, which excluded hypoadrenocorticism. Since antibiotic treatment had not resulted in any improvement, a 2 week course of prednisolone administration had been initiated, leading to a marked deterioration of intestinal signs and a significant weight loss of 6 kg. At the time of referral, the patient was markedly emaciated, dehydrated, hypovolemic and had a rectal temperature of 39.6 °C. Abdominal ultrasound showed a thickened and irregular colonic wall. On colonoscopy, an irregular colonic mucosa with ulcerations was observed. Histopathologic examination revealed an ulcerative granulomatous colitis, and on Periodic acid-Schiff reaction (PAS) numerous organisms consistent with Prototheca spp. were identified. Prototheca zopfii infection was confirmed by culture and MALDI-TOF MS. In order to test for an underlying immunodeficiency, immunoglobulin levels in serum were determined. IgM was decreased, while IgG and IgA levels were within the reference interval. Due to deterioration of general condition, grave prognosis and costs of a treatment trial, the patient was euthanized one week later, and necropsy was performed. Prototheca spp. were detected on histopathologic examination in the lymphnodes, however not in the eyes or the central nervous system. Protothecosis should be considered an differential diagnosis in dogs with chronic diarrhea and ulcerative granulomatous colitis even in dogs living in Germany. Histopathologic examination of colonic biopsies with special stains such as PAS is recommended in every dog with signs of chronic large bowel disease in order to avoid missing this rare infectious disease.","lang":"eng"}],"volume":48,"type":"scientific_journal_article","_id":"12955","page":"369-375","status":"public","extern":"1","author":[{"first_name":"Vera","full_name":"Geisen, Vera","last_name":"Geisen"},{"full_name":"Mayer, Christian","last_name":"Mayer","first_name":"Christian"},{"full_name":"Harrer, Julia","last_name":"Harrer","first_name":"Julia"},{"last_name":"Hartmann","full_name":"Hartmann, Katrin","first_name":"Katrin"},{"first_name":"Sebastian","orcid":"0000-0002-4511-9537","id":"85847","full_name":"Ulrich, Sebastian","last_name":"Ulrich"},{"last_name":"Unterer","full_name":"Unterer, Stefan","first_name":"Stefan"}],"place":"Stuttgart"},{"place":"Basel","status":"public","author":[{"orcid":"0000-0002-4511-9537","first_name":"Sebastian","last_name":"Ulrich","id":"85847","full_name":"Ulrich, Sebastian"},{"full_name":"Schäfer, Cornelius","last_name":"Schäfer","first_name":"Cornelius"}],"extern":"1","volume":6,"_id":"12956","type":"scientific_journal_article","abstract":[{"lang":"eng","text":"Stachybotrys (S.) chartarum had been linked to severe health problems in humans and animals, which occur after exposure to the toxic secondary metabolites of this mold. S. chartarum had been isolated from different environmental sources, ranging from culinary herbs and improperly stored fodder to damp building materials. To access the pathogenic potential of isolates, it is essential to analyze them under defined conditions that allow for the production of their toxic metabolites. All Stachybotrys species are assumed to produce the immunosuppressive phenylspirodrimanes, but the highly cytotoxic macrocyclic trichothecenes are exclusively generated by the genotype S of S. chartarum. In this study, we have analyzed four genotype S strains initially isolated from three different habitats. We grew them on five commonly used media (malt-extract-agar, glucose-yeast-peptone-agar, potato-dextrose-agar, cellulose-agar, Sabouraud-dextrose-agar) to identify conditions that promote mycotoxin production. Using LC-MS/MS, we have quantified stachybotrylactam and all S-type specific macrocyclic trichothecenes (satratoxin G, H, F, roridin E, L-2, verrucarin J). All five media supported a comparable fungal growth and sporulation at 25 °C in the dark. The highest concentrations of macrocyclic trichothecenes were detected on potato-dextrose-agar or cellulose-agar. Malt-extract-agar let to an intermediate and glucose-yeast-peptone-agar and Sabouraud-dextrose-agar to a poor mycotoxin production. These data demonstrate that the mycotoxin production clearly depends on the composition of the respective medium. Our findings provide a starting point for further studies in order to identify individual components that either support or repress the production of mycotoxins in S. chartarum."}],"date_updated":"2025-06-16T13:59:56Z","year":"2020","article_number":"159","user_id":"83781","date_created":"2025-06-15T10:01:42Z","language":[{"iso":"eng"}],"intvolume":" 6","publisher":"MDPI ","quality_controlled":"1","citation":{"din1505-2-1":"Ulrich, Sebastian ; Schäfer, Cornelius: Toxin Production by Stachybotrys chartarum Genotype S on Different Culture Media. In: Journal of Fungi Bd. 6. Basel, MDPI (2020), Nr. 3","apa":"Ulrich, S., & Schäfer, C. (2020). Toxin Production by Stachybotrys chartarum Genotype S on Different Culture Media. Journal of Fungi, 6(3), Article 159. https://doi.org/10.3390/jof6030159","mla":"Ulrich, Sebastian, and Cornelius Schäfer. “Toxin Production by Stachybotrys Chartarum Genotype S on Different Culture Media.” Journal of Fungi, vol. 6, no. 3, 159, 2020, https://doi.org/10.3390/jof6030159.","ama":"Ulrich S, Schäfer C. Toxin Production by Stachybotrys chartarum Genotype S on Different Culture Media. Journal of Fungi. 2020;6(3). doi:10.3390/jof6030159","chicago":"Ulrich, Sebastian, and Cornelius Schäfer. “Toxin Production by Stachybotrys Chartarum Genotype S on Different Culture Media.” Journal of Fungi 6, no. 3 (2020). https://doi.org/10.3390/jof6030159.","short":"S. Ulrich, C. Schäfer, Journal of Fungi 6 (2020).","ufg":"Ulrich, Sebastian/Schäfer, Cornelius: Toxin Production by Stachybotrys chartarum Genotype S on Different Culture Media, in: Journal of Fungi 6 (2020), H. 3.","havard":"S. Ulrich, C. Schäfer, Toxin Production by Stachybotrys chartarum Genotype S on Different Culture Media, Journal of Fungi. 6 (2020).","bjps":"Ulrich S and Schäfer C (2020) Toxin Production by Stachybotrys Chartarum Genotype S on Different Culture Media. Journal of Fungi 6.","chicago-de":"Ulrich, Sebastian und Cornelius Schäfer. 2020. Toxin Production by Stachybotrys chartarum Genotype S on Different Culture Media. Journal of Fungi 6, Nr. 3. doi:10.3390/jof6030159, .","ieee":"S. Ulrich and C. Schäfer, “Toxin Production by Stachybotrys chartarum Genotype S on Different Culture Media,” Journal of Fungi, vol. 6, no. 3, Art. no. 159, 2020, doi: 10.3390/jof6030159.","van":"Ulrich S, Schäfer C. Toxin Production by Stachybotrys chartarum Genotype S on Different Culture Media. Journal of Fungi. 2020;6(3)."},"keyword":["Stachybotrys","genotype","macrocyclic trichothecenes","stachybotrylactam"],"publication":"Journal of Fungi","issue":"3","doi":"10.3390/jof6030159","title":"Toxin Production by Stachybotrys chartarum Genotype S on Different Culture Media","department":[{"_id":"DEP4010"}],"publication_identifier":{"eissn":["2309-608X"]},"publication_status":"published"},{"abstract":[{"lang":"eng","text":"Background\r\nBorrelia burgdorferi is a tick-borne spirochete that causes Lyme borreliosis (LB). After an initial tick bite, it spreads from the deposition site in the dermis to distant tissues of the host. It is generally believed that this spirochete disseminates via the hematogenous route. Borrelia persica causes relapsing fever and is able to replicate in the blood stream. Currently the exact dissemination pathway of LB pathogens in the host is not known and controversially discussed.\r\nMethods\r\nIn this study, we established a strict intravenous infection murine model using host-adapted spirochetes. Survival capacity and infectivity of host-adapted B. burgdorferi sensu stricto (Bbss) were compared to those of B. persica (Bp) after either intradermal (ID) injection into the dorsal skin of immunocompetent mice or strict intravenous (IV) inoculation via the jugular vein. By in vitro culture and PCR, viable spirochetes and their DNA load in peripheral blood were periodically monitored during a 49/50-day course post-injection, as well as in various tissue samples collected at day 49/50. Specific antibodies in individual plasma/serum samples were detected with serological methods.\r\nResults\r\nRegardless of ID or IV injection, DNA of Bp was present in blood samples up to day 24 post-challenge, while no Bbss was detectable in the blood circulation during the complete observation period. In contrast to the brain tropism of Bp, Bbss spirochetes were found in ear, skin, joint, bladder, and heart tissue samples of only ID-inoculated mice. All tested tissues collected from IV-challenged mice were negative for traces of Bbss. ELISA testing of serum samples showed that Bp induced gradually increasing antibody levels after ID or IV inoculation, while Bbss did so only after ID injection but not after IV inoculation.\r\nConclusions\r\nThis study allows us to draw the following conclusions: (i) Bp survives in the blood and disseminates to the host’s brain via the hematogenous route; and (ii) Bbss, in contrast, is cleared rapidly from the blood stream and is a tissue-bound spirochete."}],"_id":"12962","type":"scientific_journal_article","volume":13,"author":[{"last_name":"Liang","full_name":"Liang, Liucun","first_name":"Liucun"},{"full_name":"Wang, Jinyong","last_name":"Wang","first_name":"Jinyong"},{"last_name":"Schorter","full_name":"Schorter, Lucas","first_name":"Lucas"},{"first_name":"Thu Phong","full_name":"Nguyen Trong, Thu Phong","last_name":"Nguyen Trong"},{"last_name":"Fell","full_name":"Fell, Shari","first_name":"Shari"},{"last_name":"Ulrich","full_name":"Ulrich, Sebastian","id":"85847","orcid":"0000-0002-4511-9537","first_name":"Sebastian"},{"last_name":"Straubinger","full_name":"Straubinger, Reinhard K.","first_name":"Reinhard K."}],"extern":"1","status":"public","place":"London","language":[{"iso":"eng"}],"date_created":"2025-06-15T10:13:30Z","article_number":"191","user_id":"83781","date_updated":"2025-06-17T14:17:27Z","year":"2020","quality_controlled":"1","publisher":"BioMed Central ","citation":{"bjps":"Liang L et al. (2020) Rapid Clearance of Borrelia Burgdorferi from the Blood Circulation. Parasites & vectors 13.","chicago-de":"Liang, Liucun, Jinyong Wang, Lucas Schorter, Thu Phong Nguyen Trong, Shari Fell, Sebastian Ulrich und Reinhard K. Straubinger. 2020. Rapid clearance of Borrelia burgdorferi from the blood circulation. Parasites & vectors 13, Nr. 1. doi:10.1186/s13071-020-04060-y, .","mla":"Liang, Liucun, et al. “Rapid Clearance of Borrelia Burgdorferi from the Blood Circulation.” Parasites & Vectors, vol. 13, no. 1, 191, 2020, https://doi.org/10.1186/s13071-020-04060-y.","short":"L. Liang, J. Wang, L. Schorter, T.P. Nguyen Trong, S. Fell, S. Ulrich, R.K. Straubinger, Parasites & Vectors 13 (2020).","chicago":"Liang, Liucun, Jinyong Wang, Lucas Schorter, Thu Phong Nguyen Trong, Shari Fell, Sebastian Ulrich, and Reinhard K. Straubinger. “Rapid Clearance of Borrelia Burgdorferi from the Blood Circulation.” Parasites & Vectors 13, no. 1 (2020). https://doi.org/10.1186/s13071-020-04060-y.","din1505-2-1":"Liang, Liucun ; Wang, Jinyong ; Schorter, Lucas ; Nguyen Trong, Thu Phong ; Fell, Shari ; Ulrich, Sebastian ; Straubinger, Reinhard K.: Rapid clearance of Borrelia burgdorferi from the blood circulation. In: Parasites & vectors Bd. 13. London, BioMed Central (2020), Nr. 1","ieee":"L. Liang et al., “Rapid clearance of Borrelia burgdorferi from the blood circulation,” Parasites & vectors, vol. 13, no. 1, Art. no. 191, 2020, doi: 10.1186/s13071-020-04060-y.","van":"Liang L, Wang J, Schorter L, Nguyen Trong TP, Fell S, Ulrich S, et al. Rapid clearance of Borrelia burgdorferi from the blood circulation. Parasites & vectors. 2020;13(1).","ama":"Liang L, Wang J, Schorter L, et al. Rapid clearance of Borrelia burgdorferi from the blood circulation. Parasites & vectors. 2020;13(1). doi:10.1186/s13071-020-04060-y","apa":"Liang, L., Wang, J., Schorter, L., Nguyen Trong, T. P., Fell, S., Ulrich, S., & Straubinger, R. K. (2020). Rapid clearance of Borrelia burgdorferi from the blood circulation. Parasites & Vectors, 13(1), Article 191. https://doi.org/10.1186/s13071-020-04060-y","havard":"L. Liang, J. Wang, L. Schorter, T.P. Nguyen Trong, S. Fell, S. Ulrich, R.K. Straubinger, Rapid clearance of Borrelia burgdorferi from the blood circulation, Parasites & Vectors. 13 (2020).","ufg":"Liang, Liucun u. a.: Rapid clearance of Borrelia burgdorferi from the blood circulation, in: Parasites & vectors 13 (2020), H. 1."},"intvolume":" 13","doi":"10.1186/s13071-020-04060-y","issue":"1","publication_identifier":{"issn":["1756-3305"]},"publication_status":"published","title":"Rapid clearance of Borrelia burgdorferi from the blood circulation","department":[{"_id":"DEP4010"}],"publication":"Parasites & vectors","keyword":["Lyme borreliosis","Borrelia burgdorferi","Tick-borne relapsing fever","Borrelia persica","Blood clearance"]},{"date_created":"2025-06-15T10:15:09Z","language":[{"iso":"eng"}],"date_updated":"2025-06-18T11:09:40Z","year":"2020","user_id":"83781","volume":11,"type":"scientific_journal_article","_id":"12963","abstract":[{"lang":"eng","text":"The genus Borrelia comprises vector-borne bacterial pathogens that can severely affect human and animal health. Members of the Borrelia burgdorferi sensu lato species complex can cause Lyme borreliosis, one of the most common vector-borne diseases in the Northern hemisphere. Besides, members of the relapsing fever group of spirochetes can cause tick-borne relapsing fever in humans and various febrile illnesses in animals in tropical, subtropical and temperate regions. Borrelia spp. organisms are fastidious to cultivate and to maintain in vitro, and therefore, difficult to work with in the laboratory. Currently, borrelia identification is mainly performed using PCR and DNA sequencing methods, which can be complicated/frustrating on complex DNA templates and may still be relatively expensive. Alternative techniques such as matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) are not well established for Borrelia spp., although this technique is currently one of the most used techniques for rapid identification of bacteria in microbiological diagnostic laboratories. This is mainly due to unsatisfactory results obtained by use of simple sample preparation techniques and medium-contamination obscuring the mass spectra. In addition, comprehensive libraries for Borrelia spp. MALDI-TOF MS have yet to be established. In this study, we developed a new filter-based chemical extraction technique that allows measurement of high quality Borrelia spp. spectra from less than 100,000 bacteria per spot in MALDI-TOF MS. We used 49 isolates of 13 different species to produce the largest mass-library for Borrelia spp. so far and to validate the protocol. The library was successfully established and identifies >96% of used isolates correctly to species level. Cluster analysis on the sum spectra was applied to all the different isolates, which resulted in tight cluster generation for most species. Comparative analysis of the generated cluster to a phylogeny based on concatenated multi-locus sequence typing genes provided a surprising homology. Our data demonstrate that the technique described here can be used for fast and reliable species and strain typing within the borrelia complex."}],"place":"Lausanne","status":"public","extern":"1","author":[{"first_name":"Anna-Cathrine","full_name":"Neumann-Cip, Anna-Cathrine","last_name":"Neumann-Cip"},{"first_name":"Volker","last_name":"Fingerle","full_name":"Fingerle, Volker"},{"full_name":"Margos, Gabriele","last_name":"Margos","first_name":"Gabriele"},{"first_name":"Reinhard K.","last_name":"Straubinger","full_name":"Straubinger, Reinhard K."},{"last_name":"Overzier","full_name":"Overzier, Evelyn","first_name":"Evelyn"},{"orcid":"0000-0002-4511-9537","first_name":"Sebastian","last_name":"Ulrich","id":"85847","full_name":"Ulrich, Sebastian"},{"first_name":"Andreas","last_name":"Wieser","full_name":"Wieser, Andreas"}],"publication":"Frontiers in Microbiology","department":[{"_id":"DEP4010"}],"title":"A Novel Rapid Sample Preparation Method for MALDI-TOF MS Permits Borrelia burgdorferi Sensu Lato Species and Isolate Differentiation","publication_identifier":{"eissn":["1664-302X"]},"publication_status":"published","doi":"10.3389/fmicb.2020.00690","keyword":["Borrelia burgdorferi sensu lato","MALDI-TOF MS","typing","sample preparation","MALDI-TOF MS library","strain typing","automatic identification"],"citation":{"bjps":"Neumann-Cip A-C et al. (2020) A Novel Rapid Sample Preparation Method for MALDI-TOF MS Permits Borrelia Burgdorferi Sensu Lato Species and Isolate Differentiation. Frontiers in Microbiology 11.","chicago-de":"Neumann-Cip, Anna-Cathrine, Volker Fingerle, Gabriele Margos, Reinhard K. Straubinger, Evelyn Overzier, Sebastian Ulrich und Andreas Wieser. 2020. A Novel Rapid Sample Preparation Method for MALDI-TOF MS Permits Borrelia burgdorferi Sensu Lato Species and Isolate Differentiation. Frontiers in Microbiology 11. doi:10.3389/fmicb.2020.00690, .","din1505-2-1":"Neumann-Cip, Anna-Cathrine ; Fingerle, Volker ; Margos, Gabriele ; Straubinger, Reinhard K. ; Overzier, Evelyn ; Ulrich, Sebastian ; Wieser, Andreas: A Novel Rapid Sample Preparation Method for MALDI-TOF MS Permits Borrelia burgdorferi Sensu Lato Species and Isolate Differentiation. In: Frontiers in Microbiology Bd. 11. Lausanne, Frontiers Media SA (2020)","chicago":"Neumann-Cip, Anna-Cathrine, Volker Fingerle, Gabriele Margos, Reinhard K. Straubinger, Evelyn Overzier, Sebastian Ulrich, and Andreas Wieser. “A Novel Rapid Sample Preparation Method for MALDI-TOF MS Permits Borrelia Burgdorferi Sensu Lato Species and Isolate Differentiation.” Frontiers in Microbiology 11 (2020). https://doi.org/10.3389/fmicb.2020.00690.","short":"A.-C. Neumann-Cip, V. Fingerle, G. Margos, R.K. Straubinger, E. Overzier, S. Ulrich, A. Wieser, Frontiers in Microbiology 11 (2020).","mla":"Neumann-Cip, Anna-Cathrine, et al. “A Novel Rapid Sample Preparation Method for MALDI-TOF MS Permits Borrelia Burgdorferi Sensu Lato Species and Isolate Differentiation.” Frontiers in Microbiology, vol. 11, 2020, https://doi.org/10.3389/fmicb.2020.00690.","van":"Neumann-Cip AC, Fingerle V, Margos G, Straubinger RK, Overzier E, Ulrich S, et al. A Novel Rapid Sample Preparation Method for MALDI-TOF MS Permits Borrelia burgdorferi Sensu Lato Species and Isolate Differentiation. Frontiers in Microbiology. 2020;11.","ieee":"A.-C. Neumann-Cip et al., “A Novel Rapid Sample Preparation Method for MALDI-TOF MS Permits Borrelia burgdorferi Sensu Lato Species and Isolate Differentiation,” Frontiers in Microbiology, vol. 11, 2020, doi: 10.3389/fmicb.2020.00690.","apa":"Neumann-Cip, A.-C., Fingerle, V., Margos, G., Straubinger, R. K., Overzier, E., Ulrich, S., & Wieser, A. (2020). A Novel Rapid Sample Preparation Method for MALDI-TOF MS Permits Borrelia burgdorferi Sensu Lato Species and Isolate Differentiation. Frontiers in Microbiology, 11. https://doi.org/10.3389/fmicb.2020.00690","ama":"Neumann-Cip AC, Fingerle V, Margos G, et al. A Novel Rapid Sample Preparation Method for MALDI-TOF MS Permits Borrelia burgdorferi Sensu Lato Species and Isolate Differentiation. Frontiers in Microbiology. 2020;11. doi:10.3389/fmicb.2020.00690","ufg":"Neumann-Cip, Anna-Cathrine u. a.: A Novel Rapid Sample Preparation Method for MALDI-TOF MS Permits Borrelia burgdorferi Sensu Lato Species and Isolate Differentiation, in: Frontiers in Microbiology 11 (2020).","havard":"A.-C. Neumann-Cip, V. Fingerle, G. Margos, R.K. Straubinger, E. Overzier, S. Ulrich, A. Wieser, A Novel Rapid Sample Preparation Method for MALDI-TOF MS Permits Borrelia burgdorferi Sensu Lato Species and Isolate Differentiation, Frontiers in Microbiology. 11 (2020)."},"publisher":"Frontiers Media SA","quality_controlled":"1","intvolume":" 11"},{"citation":{"chicago":"Ulrich, Sebastian, and Frank Ebel. “Monoclonal Antibodies as Tools to Combat Fungal Infections.” Journal of Fungi 6, no. 1 (2020). https://doi.org/10.3390/jof6010022.","short":"S. Ulrich, F. Ebel, Journal of Fungi 6 (2020).","mla":"Ulrich, Sebastian, and Frank Ebel. “Monoclonal Antibodies as Tools to Combat Fungal Infections.” Journal of Fungi, vol. 6, no. 1, 22, 2020, https://doi.org/10.3390/jof6010022.","din1505-2-1":"Ulrich, Sebastian ; Ebel, Frank: Monoclonal Antibodies as Tools to Combat Fungal Infections. In: Journal of Fungi Bd. 6. Basel, MDPI (2020), Nr. 1","chicago-de":"Ulrich, Sebastian und Frank Ebel. 2020. Monoclonal Antibodies as Tools to Combat Fungal Infections. Journal of Fungi 6, Nr. 1. doi:10.3390/jof6010022, .","bjps":"Ulrich S and Ebel F (2020) Monoclonal Antibodies as Tools to Combat Fungal Infections. Journal of Fungi 6.","havard":"S. Ulrich, F. Ebel, Monoclonal Antibodies as Tools to Combat Fungal Infections, Journal of Fungi. 6 (2020).","ufg":"Ulrich, Sebastian/Ebel, Frank: Monoclonal Antibodies as Tools to Combat Fungal Infections, in: Journal of Fungi 6 (2020), H. 1.","ama":"Ulrich S, Ebel F. Monoclonal Antibodies as Tools to Combat Fungal Infections. Journal of Fungi. 2020;6(1). doi:10.3390/jof6010022","apa":"Ulrich, S., & Ebel, F. (2020). Monoclonal Antibodies as Tools to Combat Fungal Infections. Journal of Fungi, 6(1), Article 22. https://doi.org/10.3390/jof6010022","van":"Ulrich S, Ebel F. Monoclonal Antibodies as Tools to Combat Fungal Infections. Journal of Fungi. 2020;6(1).","ieee":"S. Ulrich and F. Ebel, “Monoclonal Antibodies as Tools to Combat Fungal Infections,” Journal of Fungi, vol. 6, no. 1, Art. no. 22, 2020, doi: 10.3390/jof6010022."},"quality_controlled":"1","publisher":"MDPI ","intvolume":" 6","publication":"Journal of Fungi","publication_status":"published","publication_identifier":{"eissn":["2309-608X"]},"department":[{"_id":"DEP4010"}],"title":"Monoclonal Antibodies as Tools to Combat Fungal Infections","doi":"10.3390/jof6010022","issue":"1","keyword":["monoclonal antibodies","invasive fungal infections","therapy","prophylaxis","opsonization"],"_id":"12964","type":"scientific_journal_article","volume":6,"abstract":[{"lang":"eng","text":"Antibodies represent an important element in the adaptive immune response and a major tool to eliminate microbial pathogens. For many bacterial and viral infections, efficient vaccines exist, but not for fungal pathogens. For a long time, antibodies have been assumed to be of minor importance for a successful clearance of fungal infections; however this perception has been challenged by a large number of studies over the last three decades. In this review, we focus on the potential therapeutic and prophylactic use of monoclonal antibodies. Since systemic mycoses normally occur in severely immunocompromised patients, a passive immunization using monoclonal antibodies is a promising approach to directly attack the fungal pathogen and/or to activate and strengthen the residual antifungal immune response in these patients."}],"place":"Basel","extern":"1","author":[{"orcid":"0000-0002-4511-9537","first_name":"Sebastian","last_name":"Ulrich","id":"85847","full_name":"Ulrich, Sebastian"},{"first_name":"Frank","full_name":"Ebel, Frank","last_name":"Ebel"}],"status":"public","date_created":"2025-06-15T10:17:00Z","language":[{"iso":"eng"}],"year":"2020","date_updated":"2025-06-18T11:13:40Z","user_id":"83781","article_number":"22"},{"department":[{"_id":"DEP4021"}],"title":"Scale-up of stirred vessels","language":[{"iso":"eng"}],"date_created":"2022-05-04T19:18:48Z","conference":{"name":"International Week 'Welfare and Responsibility'","start_date":"2019-02-11","location":"SeAMK, Seinäjoki, Finnland","end_date":"2019-02-15"},"user_id":"45666","date_updated":"2023-03-15T13:50:12Z","year":2019,"_id":"7928","type":"conference_speech","citation":{"din1505-2-1":"Frahm, Björn: Scale-up of stirred vessels, 2019","apa":"Frahm, B. (2019). Scale-up of stirred vessels. Presented at the International Week “Welfare and Responsibility,” SeAMK, Seinäjoki, Finnland.","mla":"Frahm, Björn. Scale-up of Stirred Vessels. 2019.","chicago":"Frahm, Björn. Scale-up of Stirred Vessels, 2019.","ama":"Frahm B. Scale-up of Stirred Vessels.; 2019.","short":"B. Frahm, Scale-up of Stirred Vessels, 2019.","ufg":"Frahm, Björn (2019): Scale-up of stirred vessels.","havard":"B. Frahm, Scale-up of stirred vessels, 2019.","chicago-de":"Frahm, Björn. 2019. Scale-up of stirred vessels.","bjps":"Frahm B (2019) Scale-up of Stirred Vessels. .","ieee":"B. Frahm, Scale-up of stirred vessels. 2019.","van":"Frahm B. Scale-up of stirred vessels. 2019."},"author":[{"first_name":"Björn","full_name":"Frahm, Björn","id":"45666","last_name":"Frahm"}],"status":"public"},{"user_id":"81304","alternative_title":["Vortrag auf dem Trierer Lebensmitteltag"],"year":"2019","date_updated":"2024-04-15T08:00:58Z","language":[{"iso":"eng"}],"title":"Von I4.0 zu LM4.0 – Vielfalt, Sinnhaftigkeit und Mitwirkung von LM-Technologen","department":[{"_id":"DEP4009"},{"_id":"DEP1308"}],"date_created":"2021-09-07T07:22:10Z","conference":{"name":"HS Trier","start_date":"2019-05-10","location":"Lemgo"},"status":"public","author":[{"first_name":"Ulrich","last_name":"Müller","id":"12119","full_name":"Müller, Ulrich"},{"last_name":"Blome","full_name":"Blome, André","id":"62117","first_name":"André"},{"last_name":"Meyer","full_name":"Meyer, A.","first_name":"A."}],"citation":{"ufg":"Müller, Ulrich/Blome, André/Meyer, A.: Von I4.0 zu LM4.0 – Vielfalt, Sinnhaftigkeit und Mitwirkung von LM-Technologen, in: o. Hg.: o. O. 2019.","havard":"U. Müller, A. Blome, A. Meyer, Von I4.0 zu LM4.0 – Vielfalt, Sinnhaftigkeit und Mitwirkung von LM-Technologen, in: 2019.","apa":"Müller, U., Blome, A., & Meyer, A. (2019). Von I4.0 zu LM4.0 – Vielfalt, Sinnhaftigkeit und Mitwirkung von LM-Technologen. HS Trier, Lemgo.","ama":"Müller U, Blome A, Meyer A. Von I4.0 zu LM4.0 – Vielfalt, Sinnhaftigkeit und Mitwirkung von LM-Technologen. In: ; 2019.","van":"Müller U, Blome A, Meyer A. Von I4.0 zu LM4.0 – Vielfalt, Sinnhaftigkeit und Mitwirkung von LM-Technologen. In 2019.","ieee":"U. Müller, A. Blome, and A. Meyer, “Von I4.0 zu LM4.0 – Vielfalt, Sinnhaftigkeit und Mitwirkung von LM-Technologen,” presented at the HS Trier, Lemgo, 2019.","din1505-2-1":"Müller, Ulrich ; Blome, André ; Meyer, A.: Von I4.0 zu LM4.0 – Vielfalt, Sinnhaftigkeit und Mitwirkung von LM-Technologen. In: , 2019","chicago":"Müller, Ulrich, André Blome, and A. 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Fermentation. 2019;5(3). doi:10.3390/fermentation5030056","chicago":"Hoffarth, Marc Philippe, Timo Broeker, and Jan Schneider. “Effect of N2 on Biological Methanation in a Continuous Stirred-Tank Reactor with Methanothermobacter Marburgensis.” Fermentation 5, no. 3 (2019). https://doi.org/10.3390/fermentation5030056.","mla":"Hoffarth, Marc Philippe, et al. “Effect of N2 on Biological Methanation in a Continuous Stirred-Tank Reactor with Methanothermobacter Marburgensis.” Fermentation, vol. 5, no. 3, 56, 2019, https://doi.org/10.3390/fermentation5030056.","apa":"Hoffarth, M. P., Broeker, T., & Schneider, J. (2019). Effect of N2 on Biological Methanation in a Continuous Stirred-Tank Reactor with Methanothermobacter marburgensis. Fermentation, 5(3), Article 56. https://doi.org/10.3390/fermentation5030056","din1505-2-1":"Hoffarth, Marc Philippe ; Broeker, Timo ; Schneider, Jan: Effect of N2 on Biological Methanation in a Continuous Stirred-Tank Reactor with Methanothermobacter marburgensis. In: Fermentation Bd. 5, MDPI (2019), Nr. 3"},"publisher":"MDPI ","oa":"1","intvolume":" 5","publication":"Fermentation","publication_identifier":{"issn":["2311-5637"]},"publication_status":"published","department":[{"_id":"DEP4018"}],"title":"Effect of N2 on Biological Methanation in a Continuous Stirred-Tank Reactor with Methanothermobacter marburgensis","doi":"10.3390/fermentation5030056","issue":"3","keyword":["biological methanation","CSTR","Methanothermobacter marburgensis","methane","carbon dioxide","dinitrogen","hydrogen","power-to-gas"],"type":"journal_article","_id":"1721","volume":5,"abstract":[{"text":"In this contribution, the effect of the presence of a presumed inert gas like N2 in the feed gas on the biological methanation of hydrogen and carbon dioxide with Methanothermobacter marburgensis was investigated. N2 can be found as a component besides CO2 in possible feed gases like mine gas, weak gas, or steel mill gas. To determine whether there is an effect on the biological methanation of CO2 and H2 from renewable sources or not, the process was investigated using feed gases containing CO2, H2, and N2 in different ratios, depending on the CO2 content. A possible effect can be a lowered conversion rate of CO2 and H2 to CH4. Feed gases containing up to 47N2 were investigated. The conversion of hydrogen and carbon dioxide was possible with a conversion rate of up to 91 but was limited by the amount of H2 when feeding a stoichiometric ratio of 4:1 and not by adding N2 to the feed gas.","lang":"eng"}],"author":[{"first_name":"Marc Philippe","full_name":"Hoffarth, Marc Philippe","id":"42198","last_name":"Hoffarth"},{"id":"43927","full_name":"Broeker, Timo","last_name":"Broeker","first_name":"Timo"},{"last_name":"Schneider","id":"13209","full_name":"Schneider, Jan","orcid":"0000-0001-6401-8873","first_name":"Jan"}],"status":"public","main_file_link":[{"url":"https://www.mdpi.com/2311-5637/5/3/56","open_access":"1"}],"date_created":"2019-07-30T09:33:08Z","language":[{"iso":"eng"}],"date_updated":"2024-05-17T11:23:55Z","year":"2019","user_id":"83778","article_number":"56"},{"user_id":"83778","year":"2019","date_updated":"2024-05-17T12:59:33Z","language":[{"iso":"ger"}],"publication_status":"inpress","title":"Bewertung von Knochenpartikeln in Produkten","department":[{"_id":"DEP4019"}],"date_created":"2021-04-08T07:32:43Z","publication":"Lebensmittelhistologie","author":[{"full_name":"Upmann, Matthias","id":"12666","last_name":"Upmann","first_name":"Matthias"},{"full_name":"Beneke, B.","last_name":"Beneke","first_name":"B."},{"first_name":"T.","full_name":"Fechner, T.","last_name":"Fechner"}],"status":"public","place":"Hamburg","editor":[{"first_name":"D.","full_name":"Horn, D.","last_name":"Horn"},{"last_name":"Langen","full_name":"Langen, M.","first_name":"M."}],"publisher":"Behr´s","type":"book_chapter","_id":"5430","citation":{"chicago-de":"Upmann, Matthias, B. 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Bewertung von Knochenpartikeln in Produkten. In: Horn D, Langen M, editors. Lebensmittelhistologie. Hamburg: Behr´s;","ieee":"M. Upmann, B. Beneke, and T. Fechner, “Bewertung von Knochenpartikeln in Produkten,” in Lebensmittelhistologie, D. Horn and M. Langen, Eds. Hamburg: Behr´s.","apa":"Upmann, M., Beneke, B., & Fechner, T. (n.d.). Bewertung von Knochenpartikeln in Produkten. In D. Horn & M. Langen (Eds.), Lebensmittelhistologie. Behr´s.","ama":"Upmann M, Beneke B, Fechner T. Bewertung von Knochenpartikeln in Produkten. In: Horn D, Langen M, eds. Lebensmittelhistologie. Behr´s.","ufg":"Upmann, Matthias/Beneke, B./Fechner, T.: Bewertung von Knochenpartikeln in Produkten, in: Horn, D./Langen, M. (Hgg.): Lebensmittelhistologie, Hamburg o. J.","havard":"M. Upmann, B. Beneke, T. Fechner, Bewertung von Knochenpartikeln in Produkten, in: D. Horn, M. Langen (Eds.), Lebensmittelhistologie, Behr´s, Hamburg, n.d."}},{"editor":[{"last_name":"Horn","full_name":"Horn, D.","first_name":"D."},{"first_name":"M.","last_name":"Langen","full_name":"Langen, M."}],"publisher":"Behr´s","type":"book_chapter","_id":"5431","citation":{"din1505-2-1":"Upmann, Matthias ; Röser, Anja: Kochpökelerzeugnisse. In: Horn, D. ; Langen, M. (Hrsg.): Lebensmittelhistologie. Hamburg : Behr´s","apa":"Upmann, M., & Röser, A. (n.d.). Kochpökelerzeugnisse. In D. Horn & M. Langen (Eds.), Lebensmittelhistologie. Behr´s.","mla":"Upmann, Matthias, and Anja Röser. “Kochpökelerzeugnisse.” Lebensmittelhistologie, edited by D. Horn and M. Langen, Behr´s.","chicago":"Upmann, Matthias, and Anja Röser. “Kochpökelerzeugnisse.” In Lebensmittelhistologie, edited by D. Horn and M. Langen. Hamburg: Behr´s, n.d.","ama":"Upmann M, Röser A. Kochpökelerzeugnisse. In: Horn D, Langen M, eds. Lebensmittelhistologie. Behr´s.","short":"M. Upmann, A. Röser, in: D. Horn, M. 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Hamburg: Behr´s;"},"type":"book_chapter","_id":"5433","editor":[{"first_name":"D.","last_name":"Horn","full_name":"Horn, D."},{"full_name":"Langen, M.","last_name":"Langen","first_name":"M."}],"year":"2019","date_updated":"2024-05-17T13:00:43Z","user_id":"83778","date_created":"2021-04-08T07:32:43Z","publication":"Lebensmittelhistologie","language":[{"iso":"ger"}],"title":"Knochengewebe","department":[{"_id":"DEP4019"}],"publication_status":"inpress"},{"title":"Destruktionsformen der Skelettmuskulatur (Zerstörungsformen, Brät, Muskelabrieb)","department":[{"_id":"DEP4019"}],"publication_status":"inpress","language":[{"iso":"ger"}],"publication":"Lebensmittelhistologie","date_created":"2021-04-08T07:32:43Z","user_id":"83778","year":"2019","date_updated":"2024-05-17T13:01:03Z","editor":[{"first_name":"D.","last_name":"Horn","full_name":"Horn, D."},{"first_name":"M.","last_name":"Langen","full_name":"Langen, M."}],"citation":{"chicago-de":"Upmann, Matthias, B. Beneke und Marc Hoffarth. Destruktionsformen der Skelettmuskulatur (Zerstörungsformen, Brät, Muskelabrieb). In: Lebensmittelhistologie, hg. von D. Horn und M. Langen. Hamburg: Behr´s.","bjps":"Upmann M, Beneke B and Hoffarth M (n.d.) Destruktionsformen der Skelettmuskulatur (Zerstörungsformen, Brät, Muskelabrieb). In Horn D and Langen M (eds), Lebensmittelhistologie. Hamburg: Behr´s.","din1505-2-1":"Upmann, Matthias ; Beneke, B. ; Hoffarth, Marc: Destruktionsformen der Skelettmuskulatur (Zerstörungsformen, Brät, Muskelabrieb). In: Horn, D. ; Langen, M. (Hrsg.): Lebensmittelhistologie. Hamburg : Behr´s","mla":"Upmann, Matthias, et al. “Destruktionsformen der Skelettmuskulatur (Zerstörungsformen, Brät, Muskelabrieb).” Lebensmittelhistologie, edited by D. Horn and M. Langen, Behr´s.","chicago":"Upmann, Matthias, B. Beneke, and Marc Hoffarth. “Destruktionsformen der Skelettmuskulatur (Zerstörungsformen, Brät, Muskelabrieb).” In Lebensmittelhistologie, edited by D. Horn and M. Langen. Hamburg: Behr´s, n.d.","short":"M. Upmann, B. Beneke, M. Hoffarth, in: D. Horn, M. Langen (Eds.), Lebensmittelhistologie, Behr´s, Hamburg, n.d.","ieee":"M. Upmann, B. Beneke, and M. Hoffarth, “Destruktionsformen der Skelettmuskulatur (Zerstörungsformen, Brät, Muskelabrieb),” in Lebensmittelhistologie, D. Horn and M. Langen, Eds. Hamburg: Behr´s.","van":"Upmann M, Beneke B, Hoffarth M. Destruktionsformen der Skelettmuskulatur (Zerstörungsformen, Brät, Muskelabrieb). In: Horn D, Langen M, editors. Lebensmittelhistologie. Hamburg: Behr´s;","ufg":"Upmann, Matthias/Beneke, B./Hoffarth, Marc: Destruktionsformen der Skelettmuskulatur (Zerstörungsformen, Brät, Muskelabrieb), in: Horn, D./Langen, M. (Hgg.): Lebensmittelhistologie, Hamburg o. J.","havard":"M. Upmann, B. Beneke, M. Hoffarth, Destruktionsformen der Skelettmuskulatur (Zerstörungsformen, Brät, Muskelabrieb), in: D. Horn, M. Langen (Eds.), Lebensmittelhistologie, Behr´s, Hamburg, n.d.","apa":"Upmann, M., Beneke, B., & Hoffarth, M. (n.d.). Destruktionsformen der Skelettmuskulatur (Zerstörungsformen, Brät, Muskelabrieb). In D. Horn & M. Langen (Eds.), Lebensmittelhistologie. Behr´s.","ama":"Upmann M, Beneke B, Hoffarth M. Destruktionsformen der Skelettmuskulatur (Zerstörungsformen, Brät, Muskelabrieb). In: Horn D, Langen M, eds. Lebensmittelhistologie. Behr´s."},"_id":"5434","type":"book_chapter","publisher":"Behr´s","status":"public","author":[{"last_name":"Upmann","id":"12666","full_name":"Upmann, Matthias","first_name":"Matthias"},{"full_name":"Beneke, B.","last_name":"Beneke","first_name":"B."},{"last_name":"Hoffarth","full_name":"Hoffarth, Marc","id":"52330","first_name":"Marc"}],"place":"Hamburg"},{"keyword":["Biological methanation","Energy management","HIL simulation","Optimization","Scalable models"],"title":"Hardware-in-the-Loop simulation of an optimized energy management incorporating an experimental biocatalytic methanation reactor","department":[{"_id":"DEP4023"},{"_id":"DEP4018"}],"publication_identifier":{"issn":["0360-5442"],"eissn":["1873-6785"]},"publication_status":"published","doi":"10.1016/j.energy.2019.05.092","isi":"1","publication":"Energy : the international journal","conference":{"end_date":"2018-06-21","start_date":"2018-06-17","location":"Guimaraes, PORTUGAL","name":"31st International Conference on Efficiency, Cost, Optimization, Simulation, and Environmental Impact of Energy Systems (ECOS)"},"intvolume":" 181","citation":{"ama":"Griese M, Hoffrath MP, Broeker T, Schulte T, Schneider J. Hardware-in-the-Loop simulation of an optimized energy management incorporating an experimental biocatalytic methanation reactor. Energy : the international journal. 2019;181:77-90. doi:10.1016/j.energy.2019.05.092","apa":"Griese, M., Hoffrath, M. P., Broeker, T., Schulte, T., & Schneider, J. (2019). Hardware-in-the-Loop simulation of an optimized energy management incorporating an experimental biocatalytic methanation reactor. Energy : The International Journal, 181, 77–90. https://doi.org/10.1016/j.energy.2019.05.092","havard":"M. Griese, M.P. Hoffrath, T. Broeker, T. Schulte, J. Schneider, Hardware-in-the-Loop simulation of an optimized energy management incorporating an experimental biocatalytic methanation reactor, Energy : The International Journal. 181 (2019) 77–90.","ufg":"Griese, Martin u. a.: Hardware-in-the-Loop simulation of an optimized energy management incorporating an experimental biocatalytic methanation reactor, in: Energy : the international journal 181 (2019), S. 77–90.","van":"Griese M, Hoffrath MP, Broeker T, Schulte T, Schneider J. Hardware-in-the-Loop simulation of an optimized energy management incorporating an experimental biocatalytic methanation reactor. Energy : the international journal. 2019;181:77–90.","ieee":"M. Griese, M. P. Hoffrath, T. Broeker, T. Schulte, and J. Schneider, “Hardware-in-the-Loop simulation of an optimized energy management incorporating an experimental biocatalytic methanation reactor,” Energy : the international journal, vol. 181, pp. 77–90, 2019, doi: 10.1016/j.energy.2019.05.092.","chicago":"Griese, Martin, Marc Philippe Hoffrath, Timo Broeker, Thomas Schulte, and Jan Schneider. “Hardware-in-the-Loop Simulation of an Optimized Energy Management Incorporating an Experimental Biocatalytic Methanation Reactor.” Energy : The International Journal 181 (2019): 77–90. https://doi.org/10.1016/j.energy.2019.05.092.","short":"M. Griese, M.P. Hoffrath, T. Broeker, T. Schulte, J. Schneider, Energy : The International Journal 181 (2019) 77–90.","mla":"Griese, Martin, et al. “Hardware-in-the-Loop Simulation of an Optimized Energy Management Incorporating an Experimental Biocatalytic Methanation Reactor.” Energy : The International Journal, vol. 181, 2019, pp. 77–90, https://doi.org/10.1016/j.energy.2019.05.092.","din1505-2-1":"Griese, Martin ; Hoffrath, Marc Philippe ; Broeker, Timo ; Schulte, Thomas ; Schneider, Jan: Hardware-in-the-Loop simulation of an optimized energy management incorporating an experimental biocatalytic methanation reactor. In: Energy : the international journal Bd. 181, Elsevier (2019), S. 77–90","bjps":"Griese M et al. (2019) Hardware-in-the-Loop Simulation of an Optimized Energy Management Incorporating an Experimental Biocatalytic Methanation Reactor. Energy : the international journal 181, 77–90.","chicago-de":"Griese, Martin, Marc Philippe Hoffrath, Timo Broeker, Thomas Schulte und Jan Schneider. 2019. Hardware-in-the-Loop simulation of an optimized energy management incorporating an experimental biocatalytic methanation reactor. Energy : the international journal 181: 77–90. doi:10.1016/j.energy.2019.05.092, ."},"publisher":"Elsevier","quality_controlled":"1","user_id":"83781","year":"2019","date_updated":"2025-06-25T07:48:53Z","language":[{"iso":"eng"}],"external_id":{"isi":["000476965900009"]},"date_created":"2021-04-08T07:42:48Z","status":"public","author":[{"last_name":"Griese","id":"52308","full_name":"Griese, Martin","first_name":"Martin"},{"first_name":"Marc Philippe","last_name":"Hoffrath","full_name":"Hoffrath, Marc Philippe"},{"first_name":"Timo","full_name":"Broeker, Timo","id":"43927","last_name":"Broeker"},{"id":"46242","full_name":"Schulte, Thomas","last_name":"Schulte","first_name":"Thomas"},{"first_name":"Jan","orcid":"0000-0001-6401-8873","id":"13209","full_name":"Schneider, Jan","last_name":"Schneider"}],"abstract":[{"text":"Towards renewable energy systems, the coupling of multiple sectors is important and incorporates novel technologies where currently no models exist that correctly represent all transient effects. Therefore, we present a method that incorporates Hardware-in-the-Loop simulations where virtual components as models are coupled to real and experimental facilities in real time. By including experimental components, a higher validity can be obtained and the practical applicability of renewable energy scenario can be discussed more profoundly. In this paper, the considered energy system consists of an experimental biocatalytic methanation reactor, a real photovoltaic park, a regenerative fuel cell and short-term storage units to supply a residential district. A representative control sequence of the methanator is obtained by modeling the scenario as an optimal control problem. A first HIL simulation highlights that modifications of the instrumentation are required for a grid injection of the generated methane. The scientific approach can be applied to any energy system where some of the considered components are available as experimental or real facilities. Non-exisiting components are simply replaced by models. The presented approach helps to determine which parts or process parameters are crucial for the planed operation before the overall energy system is realized on a larger scale. (C) 2019 Elsevier Ltd. All rights reserved.","lang":"eng"}],"volume":181,"page":"77 - 90","_id":"5435","type":"journal_article"},{"language":[{"iso":"ger"}],"title":"Power-to-Gas und biokatalytische Methanisierung – eine Perspektive zu Nutzung von Gärungskohlensäure","department":[{"_id":"DEP4018"}],"publication_status":"published","date_created":"2021-04-08T07:42:48Z","publication":"IfGB-Forum Spirituosen und Brennerei ","user_id":"83779","date_updated":"2024-05-24T07:57:00Z","year":"2019","citation":{"van":"Schneider J, Broeker T, Hoffrath M. Power-to-Gas und biokatalytische Methanisierung – eine Perspektive zu Nutzung von Gärungskohlensäure. IfGB-Forum Spirituosen und Brennerei . 2019;","ieee":"J. Schneider, T. Broeker, and M. Hoffrath, “Power-to-Gas und biokatalytische Methanisierung – eine Perspektive zu Nutzung von Gärungskohlensäure,” IfGB-Forum Spirituosen und Brennerei , 2019.","chicago-de":"Schneider, Jan, Timo Broeker und M. Hoffrath. 2019. Power-to-Gas und biokatalytische Methanisierung – eine Perspektive zu Nutzung von Gärungskohlensäure. IfGB-Forum Spirituosen und Brennerei .","bjps":"Schneider J, Broeker T and Hoffrath M (2019) Power-to-Gas und biokatalytische Methanisierung – eine Perspektive zu Nutzung von Gärungskohlensäure. IfGB-Forum Spirituosen und Brennerei .","ufg":"Schneider, Jan/Broeker, Timo/Hoffrath, M.: Power-to-Gas und biokatalytische Methanisierung – eine Perspektive zu Nutzung von Gärungskohlensäure, in: IfGB-Forum Spirituosen und Brennerei (2019).","havard":"J. Schneider, T. Broeker, M. Hoffrath, Power-to-Gas und biokatalytische Methanisierung – eine Perspektive zu Nutzung von Gärungskohlensäure, IfGB-Forum Spirituosen und Brennerei . (2019).","apa":"Schneider, J., Broeker, T., & Hoffrath, M. (2019). Power-to-Gas und biokatalytische Methanisierung – eine Perspektive zu Nutzung von Gärungskohlensäure. IfGB-Forum Spirituosen und Brennerei .","din1505-2-1":"Schneider, Jan ; Broeker, Timo ; Hoffrath, M.: Power-to-Gas und biokatalytische Methanisierung – eine Perspektive zu Nutzung von Gärungskohlensäure. In: IfGB-Forum Spirituosen und Brennerei (2019)","ama":"Schneider J, Broeker T, Hoffrath M. Power-to-Gas und biokatalytische Methanisierung – eine Perspektive zu Nutzung von Gärungskohlensäure. IfGB-Forum Spirituosen und Brennerei . Published online 2019.","chicago":"Schneider, Jan, Timo Broeker, and M. Hoffrath. “Power-to-Gas und biokatalytische Methanisierung – eine Perspektive zu Nutzung von Gärungskohlensäure.” IfGB-Forum Spirituosen und Brennerei , 2019.","short":"J. Schneider, T. Broeker, M. Hoffrath, IfGB-Forum Spirituosen und Brennerei (2019).","mla":"Schneider, Jan, et al. “Power-to-Gas und biokatalytische Methanisierung – eine Perspektive zu Nutzung von Gärungskohlensäure.” IfGB-Forum Spirituosen und Brennerei , 2019."},"_id":"5436","type":"journal_article","status":"public","author":[{"id":"13209","full_name":"Schneider, Jan","last_name":"Schneider","first_name":"Jan","orcid":"0000-0001-6401-8873"},{"last_name":"Broeker","id":"43927","full_name":"Broeker, Timo","first_name":"Timo"},{"first_name":"M.","last_name":"Hoffrath","full_name":"Hoffrath, M."}]},{"status":"public","author":[{"last_name":"Schwarzer","id":"13329","full_name":"Schwarzer, Knut","first_name":"Knut"},{"last_name":"Katsch","id":"71614","full_name":"Katsch, Linda","orcid":"0000-0001-6628-3929 ","first_name":"Linda"},{"first_name":"Imke","last_name":"Weishaupt","full_name":"Weishaupt, Imke","id":"58425"},{"last_name":"Schneider","full_name":"Schneider, Jan","id":"13209","orcid":"0000-0001-6401-8873","first_name":"Jan"}],"citation":{"havard":"K. Schwarzer, L. Katsch, I. Weishaupt, J. Schneider, Cyberphysisches System zur thermischen Entkeimung von Getränken, in: 2019.","ufg":"Schwarzer, Knut u. a.: Cyberphysisches System zur thermischen Entkeimung von Getränken, in: o. Hg.: o. O. 2019.","ama":"Schwarzer K, Katsch L, Weishaupt I, Schneider J. Cyberphysisches System zur thermischen Entkeimung von Getränken. In: ; 2019.","apa":"Schwarzer, K., Katsch, L., Weishaupt, I., & Schneider, J. (2019). Cyberphysisches System zur thermischen Entkeimung von Getränken. Food Safety Forum, München.","van":"Schwarzer K, Katsch L, Weishaupt I, Schneider J. Cyberphysisches System zur thermischen Entkeimung von Getränken. In 2019.","ieee":"K. Schwarzer, L. Katsch, I. Weishaupt, and J. Schneider, “Cyberphysisches System zur thermischen Entkeimung von Getränken,” presented at the Food Safety Forum, München, 2019.","chicago":"Schwarzer, Knut, Linda Katsch, Imke Weishaupt, and Jan Schneider. “Cyberphysisches System zur thermischen Entkeimung von Getränken,” 2019.","short":"K. Schwarzer, L. Katsch, I. Weishaupt, J. Schneider, in: 2019.","mla":"Schwarzer, Knut, et al. Cyberphysisches System zur thermischen Entkeimung von Getränken. 2019.","din1505-2-1":"Schwarzer, Knut ; Katsch, Linda ; Weishaupt, Imke ; Schneider, Jan: Cyberphysisches System zur thermischen Entkeimung von Getränken. In: , 2019","chicago-de":"Schwarzer, Knut, Linda Katsch, Imke Weishaupt und Jan Schneider. 2019. Cyberphysisches System zur thermischen Entkeimung von Getränken. In: .","bjps":"Schwarzer K et al. (2019) Cyberphysisches System zur thermischen Entkeimung von Getränken."},"_id":"5437","type":"conference_abstract","user_id":"81304","year":"2019","date_updated":"2024-04-15T07:38:30Z","language":[{"iso":"ger"}],"title":"Cyberphysisches System zur thermischen Entkeimung von Getränken","department":[{"_id":"DEP4023"},{"_id":"DEP4018"},{"_id":"DEP1308"}],"conference":{"start_date":"2019-05-23","location":"München","end_date":"2019-05-23","name":"Food Safety Forum"},"date_created":"2021-04-08T07:48:27Z"},{"date_updated":"2024-05-17T13:02:08Z","year":"2019","user_id":"83778","date_created":"2021-04-08T07:51:16Z","conference":{"name":"Forschungsstelle 2, Univ. Hohenheim","location":"Stuttgart","start_date":"2019-03-14","end_date":"2019-03-14"},"language":[{"iso":"ger"}],"title":"Irisieren in Koch- und Rohpökelwaren – Entstehung und mögliche Inhibierung","department":[{"_id":"DEP4019"}],"author":[{"last_name":"Lautenschläger","full_name":"Lautenschläger, Ralf","id":"62087","first_name":"Ralf"},{"first_name":"M.","full_name":"Hölscher, M.","last_name":"Hölscher"}],"status":"public","_id":"5438","type":"conference_abstract","citation":{"ufg":"Lautenschläger, Ralf/Hölscher, M.: Irisieren in Koch- und Rohpökelwaren – Entstehung und mögliche Inhibierung, in: o. Hg.: o. O. 2019.","havard":"R. Lautenschläger, M. Hölscher, Irisieren in Koch- und Rohpökelwaren – Entstehung und mögliche Inhibierung, in: 2019.","apa":"Lautenschläger, R., & Hölscher, M. (2019). Irisieren in Koch- und Rohpökelwaren – Entstehung und mögliche Inhibierung. Forschungsstelle 2, Univ. Hohenheim, Stuttgart.","din1505-2-1":"Lautenschläger, Ralf ; Hölscher, M.: Irisieren in Koch- und Rohpökelwaren – Entstehung und mögliche Inhibierung. In: , 2019","chicago":"Lautenschläger, Ralf, and M. Hölscher. “Irisieren in Koch- und Rohpökelwaren – Entstehung und mögliche Inhibierung,” 2019.","ama":"Lautenschläger R, Hölscher M. Irisieren in Koch- und Rohpökelwaren – Entstehung und mögliche Inhibierung. In: ; 2019.","short":"R. Lautenschläger, M. Hölscher, in: 2019.","mla":"Lautenschläger, Ralf, and M. Hölscher. Irisieren in Koch- und Rohpökelwaren – Entstehung und mögliche Inhibierung. 2019.","van":"Lautenschläger R, Hölscher M. Irisieren in Koch- und Rohpökelwaren – Entstehung und mögliche Inhibierung. In 2019.","ieee":"R. Lautenschläger and M. Hölscher, “Irisieren in Koch- und Rohpökelwaren – Entstehung und mögliche Inhibierung,” presented at the Forschungsstelle 2, Univ. Hohenheim, Stuttgart, 2019.","bjps":"Lautenschläger R and Hölscher M (2019) Irisieren in Koch- und Rohpökelwaren – Entstehung und mögliche Inhibierung.","chicago-de":"Lautenschläger, Ralf und M. Hölscher. 2019. Irisieren in Koch- und Rohpökelwaren – Entstehung und mögliche Inhibierung. In: ."}},{"volume":99,"citation":{"van":"Lautenschläger R, Scheffer D. Vollautomatisierung und Vernetzung – Neu- und Weiterentwicklung von Klima- und Rauchanlagen vor dem Hintergrund der Digitalisierung. Fleischwirtschaft. 2019;99(9):75–8.","ieee":"R. Lautenschläger and D. Scheffer, “Vollautomatisierung und Vernetzung – Neu- und Weiterentwicklung von Klima- und Rauchanlagen vor dem Hintergrund der Digitalisierung,” Fleischwirtschaft, vol. 99, no. 9, pp. 75–78, 2019.","apa":"Lautenschläger, R., & Scheffer, D. (2019). Vollautomatisierung und Vernetzung – Neu- und Weiterentwicklung von Klima- und Rauchanlagen vor dem Hintergrund der Digitalisierung. 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Scheffer, Fleischwirtschaft 99 (2019) 75–78.","chicago":"Lautenschläger, Ralf, and Dominik Scheffer. “Vollautomatisierung und Vernetzung – Neu- und Weiterentwicklung von Klima- und Rauchanlagen vor dem Hintergrund der Digitalisierung.” Fleischwirtschaft 99, no. 9 (2019): 75–78.","mla":"Lautenschläger, Ralf, and Dominik Scheffer. “Vollautomatisierung und Vernetzung – Neu- und Weiterentwicklung von Klima- und Rauchanlagen vor dem Hintergrund der Digitalisierung.” Fleischwirtschaft, vol. 99, no. 9, 2019, pp. 75–78."},"_id":"5439","page":"75 - 78","type":"journal_article","intvolume":" 99","status":"public","author":[{"first_name":"Ralf","id":"62087","full_name":"Lautenschläger, Ralf","last_name":"Lautenschläger"},{"first_name":"Dominik","full_name":"Scheffer, Dominik","id":"69883","last_name":"Scheffer"}],"publication":"Fleischwirtschaft","date_created":"2021-04-08T07:55:05Z","title":"Vollautomatisierung und Vernetzung – Neu- und Weiterentwicklung von Klima- und Rauchanlagen vor dem Hintergrund der Digitalisierung","department":[{"_id":"DEP4019"}],"publication_status":"published","issue":"9","language":[{"iso":"ger"}],"date_updated":"2024-05-17T13:03:41Z","year":"2019","user_id":"83778"},{"publisher":"Verlag Moritz Schäfer","_id":"5440","type":"journal_article","citation":{"bjps":"Meyer A, Blome A and Müller U (2019) Von Industrie 4.0 zu Lebensmittel 4.0 – Vielfalt, Sinnhaftigkeit und die Mitwirkung von Lebensmitteltechnologen. Getreide Mehl und Brot .","chicago-de":"Meyer, Alexander, André Blome und Ulrich Müller. 2019. Von Industrie 4.0 zu Lebensmittel 4.0 – Vielfalt, Sinnhaftigkeit und die Mitwirkung von Lebensmitteltechnologen. Getreide Mehl und Brot , Nr. 01.","chicago":"Meyer, Alexander, André Blome, and Ulrich Müller. “Von Industrie 4.0 zu Lebensmittel 4.0 – Vielfalt, Sinnhaftigkeit und die Mitwirkung von Lebensmitteltechnologen.” Getreide Mehl und Brot , no. 01 (2019).","short":"A. Meyer, A. Blome, U. Müller, Getreide Mehl und Brot (2019).","mla":"Meyer, Alexander, et al. “Von Industrie 4.0 zu Lebensmittel 4.0 – Vielfalt, Sinnhaftigkeit und die Mitwirkung von Lebensmitteltechnologen.” Getreide Mehl und Brot , no. 01, 2019.","din1505-2-1":"Meyer, Alexander ; Blome, André ; Müller, Ulrich: Von Industrie 4.0 zu Lebensmittel 4.0 – Vielfalt, Sinnhaftigkeit und die Mitwirkung von Lebensmitteltechnologen. In: Getreide Mehl und Brot , Verlag Moritz Schäfer (2019), Nr. 01","van":"Meyer A, Blome A, Müller U. Von Industrie 4.0 zu Lebensmittel 4.0 – Vielfalt, Sinnhaftigkeit und die Mitwirkung von Lebensmitteltechnologen. Getreide Mehl und Brot . 2019;(01).","ieee":"A. Meyer, A. Blome, and U. Müller, “Von Industrie 4.0 zu Lebensmittel 4.0 – Vielfalt, Sinnhaftigkeit und die Mitwirkung von Lebensmitteltechnologen,” Getreide Mehl und Brot , no. 01, 2019.","havard":"A. Meyer, A. Blome, U. Müller, Von Industrie 4.0 zu Lebensmittel 4.0 – Vielfalt, Sinnhaftigkeit und die Mitwirkung von Lebensmitteltechnologen, Getreide Mehl und Brot . (2019).","ufg":"Meyer, Alexander/Blome, André/Müller, Ulrich: Von Industrie 4.0 zu Lebensmittel 4.0 – Vielfalt, Sinnhaftigkeit und die Mitwirkung von Lebensmitteltechnologen, in: Getreide Mehl und Brot (2019), H. 01.","ama":"Meyer A, Blome A, Müller U. Von Industrie 4.0 zu Lebensmittel 4.0 – Vielfalt, Sinnhaftigkeit und die Mitwirkung von Lebensmitteltechnologen. Getreide Mehl und Brot . 2019;(01).","apa":"Meyer, A., Blome, A., & Müller, U. (2019). Von Industrie 4.0 zu Lebensmittel 4.0 – Vielfalt, Sinnhaftigkeit und die Mitwirkung von Lebensmitteltechnologen. Getreide Mehl und Brot , 01."},"author":[{"first_name":"Alexander","last_name":"Meyer","full_name":"Meyer, Alexander","id":"58585"},{"last_name":"Blome","full_name":"Blome, André","id":"62117","first_name":"André"},{"first_name":"Ulrich","id":"12119","full_name":"Müller, Ulrich","last_name":"Müller"}],"status":"public","language":[{"iso":"ger"}],"issue":"01","department":[{"_id":"DEP4009"},{"_id":"DEP1308"}],"title":"Von Industrie 4.0 zu Lebensmittel 4.0 – Vielfalt, Sinnhaftigkeit und die Mitwirkung von Lebensmitteltechnologen","date_created":"2021-04-08T07:59:24Z","publication":"Getreide Mehl und Brot ","user_id":"81304","year":"2019","date_updated":"2024-04-15T07:38:55Z"},{"conference":{"end_date":"2019-11-12","start_date":"2019-11-12","location":"Bielefeld","name":"Food Forum „Proteinquellen“ Food-Processing Initiative e.V."},"date_created":"2021-04-08T08:03:51Z","department":[{"_id":"DEP4027"}],"title":"Gewinnung hochwertiger Proteinhydrolysate aus Nebenströmen der Pflanzenverarbeitung","language":[{"iso":"ger"}],"date_updated":"2024-04-29T10:19:48Z","year":"2019","user_id":"83778","type":"conference_abstract","_id":"5441","citation":{"havard":"H.-J. Danneel, Gewinnung hochwertiger Proteinhydrolysate aus Nebenströmen der Pflanzenverarbeitung, in: 2019.","ufg":"Danneel, Hans-Jürgen: Gewinnung hochwertiger Proteinhydrolysate aus Nebenströmen der Pflanzenverarbeitung, in: o. Hg.: o. O. 2019.","ama":"Danneel HJ. Gewinnung hochwertiger Proteinhydrolysate aus Nebenströmen der Pflanzenverarbeitung. In: ; 2019.","apa":"Danneel, H.-J. (2019). Gewinnung hochwertiger Proteinhydrolysate aus Nebenströmen der Pflanzenverarbeitung. Food Forum „Proteinquellen“ Food-Processing Initiative e.V., Bielefeld.","van":"Danneel HJ. Gewinnung hochwertiger Proteinhydrolysate aus Nebenströmen der Pflanzenverarbeitung. In 2019.","ieee":"H.-J. Danneel, “Gewinnung hochwertiger Proteinhydrolysate aus Nebenströmen der Pflanzenverarbeitung,” presented at the Food Forum „Proteinquellen“ Food-Processing Initiative e.V., Bielefeld, 2019.","chicago":"Danneel, Hans-Jürgen. “Gewinnung hochwertiger Proteinhydrolysate aus Nebenströmen der Pflanzenverarbeitung,” 2019.","short":"H.-J. Danneel, in: 2019.","mla":"Danneel, Hans-Jürgen. Gewinnung hochwertiger Proteinhydrolysate aus Nebenströmen der Pflanzenverarbeitung. 2019.","din1505-2-1":"Danneel, Hans-Jürgen: Gewinnung hochwertiger Proteinhydrolysate aus Nebenströmen der Pflanzenverarbeitung. In: , 2019","chicago-de":"Danneel, Hans-Jürgen. 2019. Gewinnung hochwertiger Proteinhydrolysate aus Nebenströmen der Pflanzenverarbeitung. In: .","bjps":"Danneel H-J (2019) Gewinnung hochwertiger Proteinhydrolysate aus Nebenströmen der Pflanzenverarbeitung."},"author":[{"first_name":"Hans-Jürgen","id":"12231","full_name":"Danneel, Hans-Jürgen","last_name":"Danneel"}],"status":"public"},{"date_updated":"2024-05-24T07:58:23Z","year":"2019","user_id":"83779","date_created":"2021-04-08T08:47:34Z","conference":{"name":"37th European Brewery Convention 2019","end_date":"2019-06-02","location":"Antwerpen","start_date":"2019-06-02"},"title":"Near infrared spectroscopy and mashing – a promising approach for real time inline quality control?","department":[{"_id":"DEP1308"},{"_id":"DEP4018"}],"language":[{"iso":"eng"}],"author":[{"first_name":"Florian","last_name":"Conradi","full_name":"Conradi, Florian","id":"68967"},{"first_name":"Patrick","full_name":"Wefing, Patrick","id":"68976","last_name":"Wefing"},{"first_name":"Jan","orcid":"0000-0001-6401-8873","id":"13209","full_name":"Schneider, Jan","last_name":"Schneider"}],"status":"public","_id":"5444","type":"conference_abstract","citation":{"din1505-2-1":"Conradi, Florian ; Wefing, Patrick ; Schneider, Jan: Near infrared spectroscopy and mashing – a promising approach for real time inline quality control? 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Near infrared spectroscopy and mashing – a promising approach for real time inline quality control? In: ; 2019.","ufg":"Conradi, Florian/Wefing, Patrick/Schneider, Jan: Near infrared spectroscopy and mashing – a promising approach for real time inline quality control?, in: o. Hg.: o. O. 2019.","havard":"F. Conradi, P. Wefing, J. Schneider, Near infrared spectroscopy and mashing – a promising approach for real time inline quality control?, in: 2019.","ieee":"F. Conradi, P. Wefing, and J. Schneider, “Near infrared spectroscopy and mashing – a promising approach for real time inline quality control?,” presented at the 37th European Brewery Convention 2019, Antwerpen, 2019.","van":"Conradi F, Wefing P, Schneider J. Near infrared spectroscopy and mashing – a promising approach for real time inline quality control? In 2019."}},{"language":[{"iso":"eng"}],"title":"Laboratory plant for a Continuous Closed Loop controlled Mashing aided by digital technologies","department":[{"_id":"DEP1308"},{"_id":"DEP4018"}],"date_created":"2021-04-08T08:47:34Z","conference":{"name":"37th European Brewery Convention 2019","end_date":"2019-06-02","start_date":"2019-06-02","location":"Antwerpen"},"user_id":"83779","date_updated":"2024-05-24T07:58:50Z","year":"2019","_id":"5445","type":"conference_abstract","citation":{"bjps":"Wefing P, Conradi F and Schneider J (2019) Laboratory Plant for a Continuous Closed Loop Controlled Mashing Aided by Digital Technologies.","chicago-de":"Wefing, Patrick, Florian Conradi und Jan Schneider. 2019. Laboratory plant for a Continuous Closed Loop controlled Mashing aided by digital technologies. In: .","mla":"Wefing, Patrick, et al. 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In: .","bjps":"Schneider J et al. (2019) Das Labor in der Leitung – Smarte Qualitätskontrolle von Lebensmitteln durch innovative Sensortechnik."}},{"type":"conference_abstract","_id":"5475","citation":{"van":"Schneider J, Conradi F, Wefing P, Weishaupt I, Zimmer M, Schwarzer K. Muss man die Aufheizzonen einer KZE in die PE-Berechnung einbeziehen? In 2019.","ieee":"J. Schneider, F. Conradi, P. Wefing, I. Weishaupt, M. Zimmer, and K. Schwarzer, “Muss man die Aufheizzonen einer KZE in die PE-Berechnung einbeziehen?,” presented at the Montagsreihe des IWD, Cafe Vielfalt, Lemgo, 2019.","ufg":"Schneider, Jan u. a.: Muss man die Aufheizzonen einer KZE in die PE-Berechnung einbeziehen?, in: o. Hg.: o. O. 2019.","havard":"J. Schneider, F. Conradi, P. Wefing, I. Weishaupt, M. Zimmer, K. Schwarzer, Muss man die Aufheizzonen einer KZE in die PE-Berechnung einbeziehen?, in: 2019.","apa":"Schneider, J., Conradi, F., Wefing, P., Weishaupt, I., Zimmer, M., & Schwarzer, K. (2019). Muss man die Aufheizzonen einer KZE in die PE-Berechnung einbeziehen? Montagsreihe des IWD, Cafe Vielfalt, Lemgo.","ama":"Schneider J, Conradi F, Wefing P, Weishaupt I, Zimmer M, Schwarzer K. Muss man die Aufheizzonen einer KZE in die PE-Berechnung einbeziehen? In: ; 2019.","bjps":"Schneider J et al. (2019) Muss man die Aufheizzonen einer KZE in die PE-Berechnung einbeziehen?","chicago-de":"Schneider, Jan, Florian Conradi, Patrick Wefing, Imke Weishaupt, Manuel Zimmer und Knut Schwarzer. 2019. Muss man die Aufheizzonen einer KZE in die PE-Berechnung einbeziehen? In: .","din1505-2-1":"Schneider, Jan ; Conradi, Florian ; Wefing, Patrick ; Weishaupt, Imke ; Zimmer, Manuel ; Schwarzer, Knut: Muss man die Aufheizzonen einer KZE in die PE-Berechnung einbeziehen? In: , 2019","short":"J. Schneider, F. Conradi, P. Wefing, I. Weishaupt, M. Zimmer, K. Schwarzer, in: 2019.","chicago":"Schneider, Jan, Florian Conradi, Patrick Wefing, Imke Weishaupt, Manuel Zimmer, and Knut Schwarzer. “Muss man die Aufheizzonen einer KZE in die PE-Berechnung einbeziehen?,” 2019.","mla":"Schneider, Jan, et al. Muss man die Aufheizzonen einer KZE in die PE-Berechnung einbeziehen? 2019."},"author":[{"first_name":"Jan","orcid":"0000-0001-6401-8873","id":"13209","full_name":"Schneider, Jan","last_name":"Schneider"},{"first_name":"Florian","full_name":"Conradi, Florian","id":"68967","last_name":"Conradi"},{"id":"68976","full_name":"Wefing, Patrick","last_name":"Wefing","first_name":"Patrick"},{"id":"58425","full_name":"Weishaupt, Imke","last_name":"Weishaupt","first_name":"Imke"},{"full_name":"Zimmer, Manuel","id":"71613","last_name":"Zimmer","first_name":"Manuel","orcid":"0000-0002-9974-2543"},{"first_name":"Knut","last_name":"Schwarzer","id":"13329","full_name":"Schwarzer, Knut"}],"status":"public","conference":{"end_date":"2019-11-04","location":"Lemgo","start_date":"2019-11-04","name":"Montagsreihe des IWD, Cafe Vielfalt"},"date_created":"2021-04-08T10:36:24Z","department":[{"_id":"DEP1308"},{"_id":"DEP4018"}],"title":"Muss man die Aufheizzonen einer KZE in die PE-Berechnung einbeziehen?","language":[{"iso":"ger"}],"date_updated":"2024-05-24T08:38:59Z","year":"2019","user_id":"83779"},{"user_id":"83779","date_updated":"2024-05-24T08:40:18Z","year":"2019","language":[{"iso":"ger"}],"title":"Lebensmittelverschwendung – Welchen Beitrag kann die Digitalisierung leisten? ","department":[{"_id":"DEP1308"},{"_id":"DEP4018"}],"date_created":"2021-04-08T10:39:06Z","conference":{"location":"Bielefeld","start_date":"2019-09-25","end_date":"2019-09-25","name":"Focustag Food and Farming Technologietrends"},"author":[{"last_name":"Schneider","id":"13209","full_name":"Schneider, Jan","orcid":"0000-0001-6401-8873","first_name":"Jan"},{"id":"71613","full_name":"Zimmer, Manuel","last_name":"Zimmer","first_name":"Manuel","orcid":"0000-0002-9974-2543"},{"first_name":"Imke","id":"58425","full_name":"Weishaupt, Imke","last_name":"Weishaupt"},{"first_name":"Britta","full_name":"Schattenberg, Britta","id":"74227","last_name":"Schattenberg"},{"first_name":"Florian","last_name":"Conradi","full_name":"Conradi, Florian","id":"68967"},{"first_name":"Knut","id":"13329","full_name":"Schwarzer, Knut","last_name":"Schwarzer"}],"status":"public","type":"conference_abstract","_id":"5476","citation":{"ieee":"J. Schneider, M. Zimmer, I. Weishaupt, B. Schattenberg, F. Conradi, and K. Schwarzer, “Lebensmittelverschwendung – Welchen Beitrag kann die Digitalisierung leisten? ,” presented at the Focustag Food and Farming Technologietrends, Bielefeld, 2019.","van":"Schneider J, Zimmer M, Weishaupt I, Schattenberg B, Conradi F, Schwarzer K. Lebensmittelverschwendung – Welchen Beitrag kann die Digitalisierung leisten? . In 2019.","bjps":"Schneider J et al. (2019) Lebensmittelverschwendung – Welchen Beitrag kann die Digitalisierung leisten? .","chicago-de":"Schneider, Jan, Manuel Zimmer, Imke Weishaupt, Britta Schattenberg, Florian Conradi und Knut Schwarzer. 2019. Lebensmittelverschwendung – Welchen Beitrag kann die Digitalisierung leisten? . In: .","havard":"J. Schneider, M. Zimmer, I. Weishaupt, B. Schattenberg, F. Conradi, K. Schwarzer, Lebensmittelverschwendung – Welchen Beitrag kann die Digitalisierung leisten? , in: 2019.","ufg":"Schneider, Jan u. a.: Lebensmittelverschwendung – Welchen Beitrag kann die Digitalisierung leisten? , in: o. Hg.: o. O. 2019.","mla":"Schneider, Jan, et al. Lebensmittelverschwendung – Welchen Beitrag kann die Digitalisierung leisten? . 2019.","chicago":"Schneider, Jan, Manuel Zimmer, Imke Weishaupt, Britta Schattenberg, Florian Conradi, and Knut Schwarzer. “Lebensmittelverschwendung – Welchen Beitrag kann die Digitalisierung leisten? ,” 2019.","short":"J. Schneider, M. Zimmer, I. Weishaupt, B. Schattenberg, F. Conradi, K. Schwarzer, in: 2019.","ama":"Schneider J, Zimmer M, Weishaupt I, Schattenberg B, Conradi F, Schwarzer K. Lebensmittelverschwendung – Welchen Beitrag kann die Digitalisierung leisten? . In: ; 2019.","din1505-2-1":"Schneider, Jan ; Zimmer, Manuel ; Weishaupt, Imke ; Schattenberg, Britta ; Conradi, Florian ; Schwarzer, Knut: Lebensmittelverschwendung – Welchen Beitrag kann die Digitalisierung leisten? . In: , 2019","apa":"Schneider, J., Zimmer, M., Weishaupt, I., Schattenberg, B., Conradi, F., & Schwarzer, K. (2019). Lebensmittelverschwendung – Welchen Beitrag kann die Digitalisierung leisten? . Focustag Food and Farming Technologietrends, Bielefeld."}},{"publication":"Food Microbiology","doi":"10.1016/j.fm.2019.01.012","publication_status":"published","publication_identifier":{"issn":["0740-0020"],"eissn":["1095-9998"]},"department":[{"_id":"DEP4010"}],"title":"Identification of cereulide producing Bacillus cereus by MALDI-TOF MS","keyword":["MALDI-TOF MS","Bacillus cereus","Cereulide","Food intoxication"],"quality_controlled":"1","publisher":"Academic Press ","citation":{"ama":"Ulrich S, Gottschalk C, Dietrich R, Märtlbauer E, Gareis M. Identification of cereulide producing Bacillus cereus by MALDI-TOF MS. Food Microbiology. 2019;82:75-81. doi:10.1016/j.fm.2019.01.012","apa":"Ulrich, S., Gottschalk, C., Dietrich, R., Märtlbauer, E., & Gareis, M. (2019). Identification of cereulide producing Bacillus cereus by MALDI-TOF MS. Food Microbiology, 82, 75–81. https://doi.org/10.1016/j.fm.2019.01.012","havard":"S. Ulrich, C. Gottschalk, R. Dietrich, E. Märtlbauer, M. Gareis, Identification of cereulide producing Bacillus cereus by MALDI-TOF MS, Food Microbiology. 82 (2019) 75–81.","ufg":"Ulrich, Sebastian u. a.: Identification of cereulide producing Bacillus cereus by MALDI-TOF MS, in: Food Microbiology 82 (2019), S. 75–81.","van":"Ulrich S, Gottschalk C, Dietrich R, Märtlbauer E, Gareis M. Identification of cereulide producing Bacillus cereus by MALDI-TOF MS. Food Microbiology. 2019;82:75–81.","ieee":"S. Ulrich, C. Gottschalk, R. Dietrich, E. Märtlbauer, and M. Gareis, “Identification of cereulide producing Bacillus cereus by MALDI-TOF MS,” Food Microbiology, vol. 82, pp. 75–81, 2019, doi: 10.1016/j.fm.2019.01.012.","chicago":"Ulrich, Sebastian, Christoph Gottschalk, Richard Dietrich, Erwin Märtlbauer, and Manfred Gareis. “Identification of Cereulide Producing Bacillus Cereus by MALDI-TOF MS.” Food Microbiology 82 (2019): 75–81. https://doi.org/10.1016/j.fm.2019.01.012.","short":"S. Ulrich, C. Gottschalk, R. Dietrich, E. Märtlbauer, M. Gareis, Food Microbiology 82 (2019) 75–81.","mla":"Ulrich, Sebastian, et al. “Identification of Cereulide Producing Bacillus Cereus by MALDI-TOF MS.” Food Microbiology, vol. 82, 2019, pp. 75–81, https://doi.org/10.1016/j.fm.2019.01.012.","din1505-2-1":"Ulrich, Sebastian ; Gottschalk, Christoph ; Dietrich, Richard ; Märtlbauer, Erwin ; Gareis, Manfred: Identification of cereulide producing Bacillus cereus by MALDI-TOF MS. In: Food Microbiology Bd. 82. London, Academic Press (2019), S. 75–81","bjps":"Ulrich S et al. (2019) Identification of Cereulide Producing Bacillus Cereus by MALDI-TOF MS. Food Microbiology 82, 75–81.","chicago-de":"Ulrich, Sebastian, Christoph Gottschalk, Richard Dietrich, Erwin Märtlbauer und Manfred Gareis. 2019. Identification of cereulide producing Bacillus cereus by MALDI-TOF MS. Food Microbiology 82: 75–81. doi:10.1016/j.fm.2019.01.012, ."},"intvolume":" 82","date_created":"2025-06-15T10:18:20Z","language":[{"iso":"eng"}],"year":"2019","date_updated":"2025-06-18T11:16:35Z","user_id":"83781","page":"75-81","_id":"12965","type":"scientific_journal_article","volume":82,"abstract":[{"lang":"eng","text":"The Bacillus (B.) cereus group consists of nine recognized species which are present worldwide. B. cereus play an important role in food-borne diseases by producing different toxins. Yet, only a small percentage of B. cereus strains are able to produce the heat stable cereulide, the causative agent of emetic food poisoning. To minimize the entry of emetic B. cereus into the food chain, food business operators are dependent on efficient and reliable methods enabling the differentiation between emetic and non-emetic strains.\r\nCurrently, only time-consuming cell bioassays, molecular methods and tandem mass spectrometry are available for this purpose. Thus, the aim of the present study was to establish a fast and reliable method for the differentiation between emetic/non-emetic strains by MALDI-TOF MS. Selected strains/isolates of the B. cereus group as well as other Bacillus spp. (total n = 121) were cultured on sheep blood agar for 48 h before analysis.\r\nSubsequently, the cultures were directly analyzed by MALDI-TOF MS without prior extraction steps. The samples were measured in the mass range of m/z 800–1800 Da. Using ClinProTools 3.0 statistical software and Flex analysis software (Bruker Daltonics GmbH, Bremen, Germany), a differentiation between emetic/non-emetic isolates was possible with a rate of correct identification of 99.1% by means of the evaluation of two specific biomarkers (m/z 1171 and 1187 Da)."}],"place":"London","extern":"1","author":[{"first_name":"Sebastian","orcid":"0000-0002-4511-9537","full_name":"Ulrich, Sebastian","id":"85847","last_name":"Ulrich"},{"last_name":"Gottschalk","full_name":"Gottschalk, Christoph","first_name":"Christoph"},{"full_name":"Dietrich, Richard","last_name":"Dietrich","first_name":"Richard"},{"first_name":"Erwin","last_name":"Märtlbauer","full_name":"Märtlbauer, Erwin"},{"first_name":"Manfred","full_name":"Gareis, Manfred","last_name":"Gareis"}],"status":"public"},{"department":[{"_id":"DEP4010"}],"title":"Truncated satratoxin gene clusters in selected isolates of the atranone chemotype of Stachybotrys chartarum (Ehrenb.) S. Hughes","publication_status":"published","publication_identifier":{"eissn":["1867-1632"],"issn":["0178-7888"]},"issue":"1","doi":"10.1007/s12550-019-00371-x","publication":"Mycotoxin Research","keyword":["Acetyltransferases","Chlamydomonas reinhardtii","Fungal Genes","Fungal genetics","Fungal genomics","Saccharomyces cerevisiae"],"citation":{"short":"S. Ulrich, L. Niessen, J. Ekruth, C. Schäfer, F. Kaltner, C. Gottschalk, Mycotoxin Research 36 (2019) 83–91.","chicago":"Ulrich, Sebastian, Ludwig Niessen, Julia Ekruth, Cornelius Schäfer, Florian Kaltner, and Christoph Gottschalk. “Truncated Satratoxin Gene Clusters in Selected Isolates of the Atranone Chemotype of Stachybotrys Chartarum (Ehrenb.) S. Hughes.” Mycotoxin Research 36, no. 1 (2019): 83–91. https://doi.org/10.1007/s12550-019-00371-x.","mla":"Ulrich, Sebastian, et al. “Truncated Satratoxin Gene Clusters in Selected Isolates of the Atranone Chemotype of Stachybotrys Chartarum (Ehrenb.) S. Hughes.” Mycotoxin Research, vol. 36, no. 1, 2019, pp. 83–91, https://doi.org/10.1007/s12550-019-00371-x.","din1505-2-1":"Ulrich, Sebastian ; Niessen, Ludwig ; Ekruth, Julia ; Schäfer, Cornelius ; Kaltner, Florian ; Gottschalk, Christoph: Truncated satratoxin gene clusters in selected isolates of the atranone chemotype of Stachybotrys chartarum (Ehrenb.) S. Hughes. In: Mycotoxin Research Bd. 36. Berlin ; Heidelberg, Springer (2019), Nr. 1, S. 83–91","chicago-de":"Ulrich, Sebastian, Ludwig Niessen, Julia Ekruth, Cornelius Schäfer, Florian Kaltner und Christoph Gottschalk. 2019. Truncated satratoxin gene clusters in selected isolates of the atranone chemotype of Stachybotrys chartarum (Ehrenb.) S. Hughes. Mycotoxin Research 36, Nr. 1: 83–91. doi:10.1007/s12550-019-00371-x, .","bjps":"Ulrich S et al. (2019) Truncated Satratoxin Gene Clusters in Selected Isolates of the Atranone Chemotype of Stachybotrys Chartarum (Ehrenb.) S. Hughes. Mycotoxin Research 36, 83–91.","havard":"S. Ulrich, L. Niessen, J. Ekruth, C. Schäfer, F. Kaltner, C. Gottschalk, Truncated satratoxin gene clusters in selected isolates of the atranone chemotype of Stachybotrys chartarum (Ehrenb.) S. Hughes, Mycotoxin Research. 36 (2019) 83–91.","ufg":"Ulrich, Sebastian u. a.: Truncated satratoxin gene clusters in selected isolates of the atranone chemotype of Stachybotrys chartarum (Ehrenb.) S. Hughes, in: Mycotoxin Research 36 (2019), H. 1, S. 83–91.","ama":"Ulrich S, Niessen L, Ekruth J, Schäfer C, Kaltner F, Gottschalk C. Truncated satratoxin gene clusters in selected isolates of the atranone chemotype of Stachybotrys chartarum (Ehrenb.) S. Hughes. Mycotoxin Research. 2019;36(1):83-91. doi:10.1007/s12550-019-00371-x","apa":"Ulrich, S., Niessen, L., Ekruth, J., Schäfer, C., Kaltner, F., & Gottschalk, C. (2019). Truncated satratoxin gene clusters in selected isolates of the atranone chemotype of Stachybotrys chartarum (Ehrenb.) S. Hughes. Mycotoxin Research, 36(1), 83–91. https://doi.org/10.1007/s12550-019-00371-x","van":"Ulrich S, Niessen L, Ekruth J, Schäfer C, Kaltner F, Gottschalk C. Truncated satratoxin gene clusters in selected isolates of the atranone chemotype of Stachybotrys chartarum (Ehrenb.) S. Hughes. Mycotoxin Research. 2019;36(1):83–91.","ieee":"S. Ulrich, L. Niessen, J. Ekruth, C. Schäfer, F. Kaltner, and C. Gottschalk, “Truncated satratoxin gene clusters in selected isolates of the atranone chemotype of Stachybotrys chartarum (Ehrenb.) S. Hughes,” Mycotoxin Research, vol. 36, no. 1, pp. 83–91, 2019, doi: 10.1007/s12550-019-00371-x."},"publisher":"Springer","quality_controlled":"1","intvolume":" 36","language":[{"iso":"eng"}],"date_created":"2025-06-15T10:19:53Z","user_id":"83781","year":"2019","date_updated":"2025-06-18T11:20:11Z","abstract":[{"text":"The fungus Stachybotrys (S.) chartarum was isolated from culinary herbs, damp building materials, and improperly stored animal forage. Two distinct chemotypes of the fungus were described that produced either high-cytotoxic macrocyclic trichothecenes (S type) or low-cytotoxic atranones (A type). Recently, two distinct gene clusters were described that were found to be necessary for the biosynthesis of either macrocyclic trichothecenes (21 SAT (Satratoxin) genes) or atranones (14 ATR (Atranone) genes). In the current study, PCR primers were designed to detect SAT and ATR genes in 19 S. chartarum chemotype S and eight S. chartarum chemotype A strains. Our analysis revealed the existence of three different genotypes: satratoxin-producing strains that harbored all SAT genes but lacked the ATR gene cluster (genotype S), non-satratoxin-producing strains that possessed the ATR genes but lacked SAT genes (genotype A), and a hitherto undescribed hybrid genotype among non-satratoxin-producing strains that harbored all ATR genes and an incomplete set of SAT genes (genotype H). In order to improve the discrimination of genotypes, a triplex PCR assay was developed and applied for the analysis of S. chartarum and S. chlorohalonata cultures. The results show that genes for macrocyclic trichothecenes and atranones are not mutually exclusive in S. chartarum. Correlation of the new genotype-based concept with mycotoxin production data shows also that macrocyclic trichothecenes are exclusively produced by S. chartarum genotype S strains.","lang":"eng"}],"volume":36,"_id":"12966","type":"scientific_journal_article","page":"83-91","status":"public","extern":"1","author":[{"orcid":"0000-0002-4511-9537","first_name":"Sebastian","last_name":"Ulrich","id":"85847","full_name":"Ulrich, Sebastian"},{"first_name":"Ludwig","full_name":"Niessen, Ludwig","last_name":"Niessen"},{"last_name":"Ekruth","full_name":"Ekruth, Julia","first_name":"Julia"},{"first_name":"Cornelius","full_name":"Schäfer, Cornelius","last_name":"Schäfer"},{"first_name":"Florian","last_name":"Kaltner","full_name":"Kaltner, Florian"},{"full_name":"Gottschalk, Christoph","last_name":"Gottschalk","first_name":"Christoph"}],"place":"Berlin ; Heidelberg"},{"date_updated":"2025-06-18T11:24:12Z","year":"2019","user_id":"83781","date_created":"2025-06-15T10:20:55Z","language":[{"iso":"eng"}],"place":"Oxford [u.a.]","status":"public","extern":"1","author":[{"last_name":"Ulrich","id":"85847","full_name":"Ulrich, Sebastian","orcid":"0000-0002-4511-9537","first_name":"Sebastian"},{"full_name":"Gottschalk, C.","last_name":"Gottschalk","first_name":"C."},{"first_name":"R. Kk","last_name":"Straubinger","full_name":"Straubinger, R. Kk"},{"full_name":"Schwaiger, K.","last_name":"Schwaiger","first_name":"K."},{"last_name":"Dörfelt","full_name":"Dörfelt, R.","first_name":"R."}],"volume":61,"type":"scientific_journal_article","_id":"12967","page":"42-45","abstract":[{"text":"Objectives\r\nTo evaluate matrix-assisted laser desorption ionisation time of flight mass spectrometry (MALDI-TOF MS) combined with the Sepsityper kit (Bruker Daltoniks GmbH, Bremen) for the direct detection of bacterial species from inoculated blood cultures from dogs and cats.\r\nMaterials and Methods\r\nCanine and feline blood samples were inoculated with typical sepsis-causing bacteria such as Staphylococcus intermedius, Staphylococcus aureus, Streptococcus canis, Enterococcus faecalis, Escherichia coli and Pseudomonas aeruginosa at two distinct concentrations (each in triplicate), resulting in 72 blood culture bottles incubated at 37°C. Samples were comparatively analysed with MALDI-TOF MS after preparation with the Sepsityper kit and also by standard bacteriology (culturing and biochemical characterisation).\r\nResults\r\nBacterial species identified from agar plates and by MALDI-TOF MS from blood culture bottles were identical for all samples. The MALDI Biotyper software (Bruker Daltoniks) correctly identified all bacterial strains from inoculated canine and feline blood with analysis indicating very good precision.\r\nClinical Significance\r\nMALDI-TOF MS analysis combined with the Sepsityper kit is a reliable tool for a quick detection of veterinary-relevant bacterial species directly from blood culture bottles. This approach could reduce the time for identification of critical species to only 24 hours.","lang":"eng"}],"publication":"Journal of Small Animal Practice","issue":"1","doi":"10.1111/jsap.13056","department":[{"_id":"DEP4010"}],"title":"Acceleration of the identification of sepsis‐inducing bacteria in cultures of dog and cat blood","publication_identifier":{"issn":["0022-4510","1748-5827"]},"publication_status":"published","intvolume":" 61","publisher":"Wiley-Blackwell","quality_controlled":"1","citation":{"bjps":"Ulrich S et al. (2019) Acceleration of the Identification of Sepsis‐inducing Bacteria in Cultures of Dog and Cat Blood. Journal of Small Animal Practice 61, 42–45.","chicago-de":"Ulrich, Sebastian, C. Gottschalk, R. Kk Straubinger, K. Schwaiger und R. Dörfelt. 2019. Acceleration of the identification of sepsis‐inducing bacteria in cultures of dog and cat blood. Journal of Small Animal Practice 61, Nr. 1: 42–45. doi:10.1111/jsap.13056, .","van":"Ulrich S, Gottschalk C, Straubinger RK, Schwaiger K, Dörfelt R. Acceleration of the identification of sepsis‐inducing bacteria in cultures of dog and cat blood. Journal of Small Animal Practice. 2019;61(1):42–5.","ieee":"S. Ulrich, C. Gottschalk, R. K. Straubinger, K. Schwaiger, and R. Dörfelt, “Acceleration of the identification of sepsis‐inducing bacteria in cultures of dog and cat blood,” Journal of Small Animal Practice, vol. 61, no. 1, pp. 42–45, 2019, doi: 10.1111/jsap.13056.","chicago":"Ulrich, Sebastian, C. Gottschalk, R. Kk Straubinger, K. Schwaiger, and R. Dörfelt. “Acceleration of the Identification of Sepsis‐inducing Bacteria in Cultures of Dog and Cat Blood.” Journal of Small Animal Practice 61, no. 1 (2019): 42–45. https://doi.org/10.1111/jsap.13056.","ama":"Ulrich S, Gottschalk C, Straubinger RK, Schwaiger K, Dörfelt R. Acceleration of the identification of sepsis‐inducing bacteria in cultures of dog and cat blood. Journal of Small Animal Practice. 2019;61(1):42-45. doi:10.1111/jsap.13056","short":"S. Ulrich, C. Gottschalk, R.K. Straubinger, K. Schwaiger, R. Dörfelt, Journal of Small Animal Practice 61 (2019) 42–45.","mla":"Ulrich, Sebastian, et al. “Acceleration of the Identification of Sepsis‐inducing Bacteria in Cultures of Dog and Cat Blood.” Journal of Small Animal Practice, vol. 61, no. 1, 2019, pp. 42–45, https://doi.org/10.1111/jsap.13056.","apa":"Ulrich, S., Gottschalk, C., Straubinger, R. K., Schwaiger, K., & Dörfelt, R. (2019). Acceleration of the identification of sepsis‐inducing bacteria in cultures of dog and cat blood. Journal of Small Animal Practice, 61(1), 42–45. https://doi.org/10.1111/jsap.13056","din1505-2-1":"Ulrich, Sebastian ; Gottschalk, C. ; Straubinger, R. Kk ; Schwaiger, K. ; Dörfelt, R.: Acceleration of the identification of sepsis‐inducing bacteria in cultures of dog and cat blood. In: Journal of Small Animal Practice Bd. 61. Oxford [u.a.], Wiley-Blackwell (2019), Nr. 1, S. 42–45","havard":"S. Ulrich, C. Gottschalk, R.K. Straubinger, K. Schwaiger, R. Dörfelt, Acceleration of the identification of sepsis‐inducing bacteria in cultures of dog and cat blood, Journal of Small Animal Practice. 61 (2019) 42–45.","ufg":"Ulrich, Sebastian u. a.: Acceleration of the identification of sepsis‐inducing bacteria in cultures of dog and cat blood, in: Journal of Small Animal Practice 61 (2019), H. 1, S. 42–45."}},{"author":[{"first_name":"Annika","full_name":"Jagels, Annika","last_name":"Jagels"},{"last_name":"Lindemann","full_name":"Lindemann, Viktoria","first_name":"Viktoria"},{"full_name":"Ulrich, Sebastian","id":"85847","last_name":"Ulrich","first_name":"Sebastian","orcid":"0000-0002-4511-9537"},{"first_name":"Christoph","full_name":"Gottschalk, Christoph","last_name":"Gottschalk"},{"first_name":"Benedikt","full_name":"Cramer, Benedikt","last_name":"Cramer"},{"first_name":"Florian","full_name":"Hübner, Florian","last_name":"Hübner"},{"first_name":"Manfred","full_name":"Gareis, Manfred","last_name":"Gareis"},{"last_name":"Humpf","full_name":"Humpf, Hans-Ulrich","first_name":"Hans-Ulrich"}],"extern":"1","status":"public","place":"Basel","abstract":[{"lang":"eng","text":"The genus Stachybotrys produces a broad diversity of secondary metabolites, including macrocyclic trichothecenes, atranones, and phenylspirodrimanes. Although the class of the phenylspirodrimanes is the major one and consists of a multitude of metabolites bearing various structural modifications, few investigations have been carried out. Thus, the presented study deals with the quantitative determination of several secondary metabolites produced by distinct Stachybotrys species for comparison of their metabolite profiles. For that purpose, 15 of the primarily produced secondary metabolites were isolated from fungal cultures and structurally characterized in order to be used as analytical standards for the development of an LC-MS/MS multimethod. The developed method was applied to the analysis of micro-scale extracts from 5 different Stachybotrys strains, which were cultured on different media. In that process, spontaneous dialdehyde/lactone isomerization was observed for some of the isolated secondary metabolites, and novel stachybotrychromenes were quantitatively investigated for the first time. The metabolite profiles of Stachybotrys species are considerably influenced by time of growth and substrate availability, as well as the individual biosynthetic potential of the respective species. Regarding the reported adverse effects associated with Stachybotrys growth in building environments, combinatory effects of the investigated secondary metabolites should be addressed and the role of the phenylspirodrimanes re-evaluated in future research."}],"_id":"12971","type":"scientific_journal_article","volume":11,"user_id":"83781","article_number":"133","date_updated":"2025-06-17T14:12:55Z","year":"2019","language":[{"iso":"eng"}],"date_created":"2025-06-15T10:23:36Z","intvolume":" 11","citation":{"din1505-2-1":"Jagels, Annika ; Lindemann, Viktoria ; Ulrich, Sebastian ; Gottschalk, Christoph ; Cramer, Benedikt ; Hübner, Florian ; Gareis, Manfred ; Humpf, Hans-Ulrich: Exploring Secondary Metabolite Profiles of Stachybotrys spp. by LC-MS/MS. In: Toxins Bd. 11. Basel, MDPI (2019), Nr. 3","mla":"Jagels, Annika, et al. “Exploring Secondary Metabolite Profiles of Stachybotrys Spp. by LC-MS/MS.” Toxins, vol. 11, no. 3, 133, 2019, https://doi.org/10.3390/toxins11030133.","short":"A. Jagels, V. Lindemann, S. Ulrich, C. Gottschalk, B. Cramer, F. Hübner, M. Gareis, H.-U. Humpf, Toxins 11 (2019).","chicago":"Jagels, Annika, Viktoria Lindemann, Sebastian Ulrich, Christoph Gottschalk, Benedikt Cramer, Florian Hübner, Manfred Gareis, and Hans-Ulrich Humpf. “Exploring Secondary Metabolite Profiles of Stachybotrys Spp. by LC-MS/MS.” Toxins 11, no. 3 (2019). https://doi.org/10.3390/toxins11030133.","chicago-de":"Jagels, Annika, Viktoria Lindemann, Sebastian Ulrich, Christoph Gottschalk, Benedikt Cramer, Florian Hübner, Manfred Gareis und Hans-Ulrich Humpf. 2019. Exploring Secondary Metabolite Profiles of Stachybotrys spp. by LC-MS/MS. Toxins 11, Nr. 3. doi:10.3390/toxins11030133, .","bjps":"Jagels A et al. 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They were identified to species level using MALDI-TOF MS, sequence and phylogeny analysis of the 16S rRNA and species specific multiplex qPCR. The results of all three methods were concordant. The majority of isolates were identified as C. tagluense-like Group I (n = 34) and Group II (n = 42). Thirty-five isolates could be identified to species level as follows: C. estertheticum (n = 15), C. frigoriphilum (n = 13), C. frigidicarnis (n = 1) and C. bowmanii (n = 5). This is the first report of detection and identification of C. frigoriphilum and C. tagluense-like Group II as causative agents of blown pack spoilage of beef. The species specific multiplex qPCR developed in this study could be applied to identify and to quantify the Clostridium species described above in suspicious meat juice samples.","lang":"eng"}],"_id":"12973","page":"162-169","type":"scientific_journal_article","volume":286,"extern":"1","author":[{"first_name":"Samart","full_name":"Dorn-In, Samart","last_name":"Dorn-In"},{"full_name":"Schwaiger, Karin","last_name":"Schwaiger","first_name":"Karin"},{"full_name":"Springer, Claudia","last_name":"Springer","first_name":"Claudia"},{"full_name":"Barta, Leonard","last_name":"Barta","first_name":"Leonard"},{"orcid":"0000-0002-4511-9537","first_name":"Sebastian","last_name":"Ulrich","full_name":"Ulrich, Sebastian","id":"85847"},{"first_name":"Manfred","full_name":"Gareis, Manfred","last_name":"Gareis"}],"status":"public","place":"Amsterdam","language":[{"iso":"eng"}],"date_created":"2025-06-15T10:25:24Z","user_id":"83781","date_updated":"2025-06-18T11:27:12Z","year":"2018","citation":{"havard":"S. Dorn-In, K. Schwaiger, C. Springer, L. Barta, S. Ulrich, M. Gareis, Development of a multiplex qPCR for the species identification of Clostridium estertheticum, C. frigoriphilum, C. bowmanii and C. tagluense-like from blown pack spoilage (BPS) meats and from wild boars, International Journal of Food Microbiology. 286 (2018) 162–169.","ufg":"Dorn-In, Samart u. a.: Development of a multiplex qPCR for the species identification of Clostridium estertheticum, C. frigoriphilum, C. bowmanii and C. tagluense-like from blown pack spoilage (BPS) meats and from wild boars, in: International Journal of Food Microbiology 286 (2018), S. 162–169.","ama":"Dorn-In S, Schwaiger K, Springer C, Barta L, Ulrich S, Gareis M. Development of a multiplex qPCR for the species identification of Clostridium estertheticum, C. frigoriphilum, C. bowmanii and C. tagluense-like from blown pack spoilage (BPS) meats and from wild boars. International Journal of Food Microbiology. 2018;286:162-169. doi:10.1016/j.ijfoodmicro.2018.08.020","apa":"Dorn-In, S., Schwaiger, K., Springer, C., Barta, L., Ulrich, S., & Gareis, M. (2018). Development of a multiplex qPCR for the species identification of Clostridium estertheticum, C. frigoriphilum, C. bowmanii and C. tagluense-like from blown pack spoilage (BPS) meats and from wild boars. International Journal of Food Microbiology, 286, 162–169. https://doi.org/10.1016/j.ijfoodmicro.2018.08.020","ieee":"S. Dorn-In, K. Schwaiger, C. Springer, L. Barta, S. Ulrich, and M. Gareis, “Development of a multiplex qPCR for the species identification of Clostridium estertheticum, C. frigoriphilum, C. bowmanii and C. tagluense-like from blown pack spoilage (BPS) meats and from wild boars,” International Journal of Food Microbiology, vol. 286, pp. 162–169, 2018, doi: 10.1016/j.ijfoodmicro.2018.08.020.","van":"Dorn-In S, Schwaiger K, Springer C, Barta L, Ulrich S, Gareis M. Development of a multiplex qPCR for the species identification of Clostridium estertheticum, C. frigoriphilum, C. bowmanii and C. tagluense-like from blown pack spoilage (BPS) meats and from wild boars. International Journal of Food Microbiology. 2018;286:162–9.","mla":"Dorn-In, Samart, et al. “Development of a Multiplex QPCR for the Species Identification of Clostridium Estertheticum, C. Frigoriphilum, C. Bowmanii and C. Tagluense-like from Blown Pack Spoilage (BPS) Meats and from Wild Boars.” International Journal of Food Microbiology, vol. 286, 2018, pp. 162–69, https://doi.org/10.1016/j.ijfoodmicro.2018.08.020.","chicago":"Dorn-In, Samart, Karin Schwaiger, Claudia Springer, Leonard Barta, Sebastian Ulrich, and Manfred Gareis. “Development of a Multiplex QPCR for the Species Identification of Clostridium Estertheticum, C. Frigoriphilum, C. Bowmanii and C. Tagluense-like from Blown Pack Spoilage (BPS) Meats and from Wild Boars.” International Journal of Food Microbiology 286 (2018): 162–69. https://doi.org/10.1016/j.ijfoodmicro.2018.08.020.","short":"S. Dorn-In, K. Schwaiger, C. Springer, L. Barta, S. Ulrich, M. Gareis, International Journal of Food Microbiology 286 (2018) 162–169.","din1505-2-1":"Dorn-In, Samart ; Schwaiger, Karin ; Springer, Claudia ; Barta, Leonard ; Ulrich, Sebastian ; Gareis, Manfred: Development of a multiplex qPCR for the species identification of Clostridium estertheticum, C. frigoriphilum, C. bowmanii and C. tagluense-like from blown pack spoilage (BPS) meats and from wild boars. In: International Journal of Food Microbiology Bd. 286. Amsterdam, Elsevier (2018), S. 162–169","chicago-de":"Dorn-In, Samart, Karin Schwaiger, Claudia Springer, Leonard Barta, Sebastian Ulrich und Manfred Gareis. 2018. Development of a multiplex qPCR for the species identification of Clostridium estertheticum, C. frigoriphilum, C. bowmanii and C. tagluense-like from blown pack spoilage (BPS) meats and from wild boars. International Journal of Food Microbiology 286: 162–169. doi:10.1016/j.ijfoodmicro.2018.08.020, .","bjps":"Dorn-In S et al. (2018) Development of a Multiplex QPCR for the Species Identification of Clostridium Estertheticum, C. Frigoriphilum, C. Bowmanii and C. Tagluense-like from Blown Pack Spoilage (BPS) Meats and from Wild Boars. International Journal of Food Microbiology 286, 162–169."},"quality_controlled":"1","publisher":"Elsevier ","intvolume":" 286","publication_identifier":{"eissn":["1879-3460"],"issn":["0168-1605"]},"publication_status":"published","department":[{"_id":"DEP4010"}],"title":"Development of a multiplex qPCR for the species identification of Clostridium estertheticum, C. frigoriphilum, C. bowmanii and C. tagluense-like from blown pack spoilage (BPS) meats and from wild boars","doi":"10.1016/j.ijfoodmicro.2018.08.020","publication":"International Journal of Food Microbiology","keyword":["Blown pack spoilage","MALDI-TOF MS","PCR","16S rRNA","C. frigoriphilum","C. tagluense-like"]},{"keyword":["foodborne pathogens","Salmonella","Listeria monocytogenes","Enterobacteriaceae","vegetables"],"publication":"Journal of the science of food and agriculture : incorporating Agri-Biotech","title":"Endogenous microbial contamination of melons (Cucumis melo) from international trade: an underestimated risk for the consumer?","department":[{"_id":"DEP4010"}],"publication_status":"published","publication_identifier":{"issn":["0022-5142"],"eissn":["1097-0010"]},"issue":"13","doi":"10.1002/jsfa.9045","intvolume":" 98","citation":{"bjps":"Esteban‐Cuesta I et al. (2018) Endogenous Microbial Contamination of Melons (Cucumis Melo) from International Trade: An Underestimated Risk for the Consumer? Journal of the science of food and agriculture : incorporating Agri-Biotech 98, 5074–5081.","chicago-de":"Esteban‐Cuesta, Irene, Nathalie Drees, Sebastian Ulrich, Peter Stauch, Brigitte Sperner, Karin Schwaiger, Manfred Gareis und Christoph Gottschalk. 2018. Endogenous microbial contamination of melons (Cucumis melo) from international trade: an underestimated risk for the consumer? Journal of the science of food and agriculture : incorporating Agri-Biotech 98, Nr. 13: 5074–5081. doi:10.1002/jsfa.9045, .","short":"I. Esteban‐Cuesta, N. Drees, S. Ulrich, P. Stauch, B. Sperner, K. Schwaiger, M. Gareis, C. Gottschalk, Journal of the Science of Food and Agriculture : Incorporating Agri-Biotech 98 (2018) 5074–5081.","chicago":"Esteban‐Cuesta, Irene, Nathalie Drees, Sebastian Ulrich, Peter Stauch, Brigitte Sperner, Karin Schwaiger, Manfred Gareis, and Christoph Gottschalk. “Endogenous Microbial Contamination of Melons (Cucumis Melo) from International Trade: An Underestimated Risk for the Consumer?” Journal of the Science of Food and Agriculture : Incorporating Agri-Biotech 98, no. 13 (2018): 5074–81. https://doi.org/10.1002/jsfa.9045.","mla":"Esteban‐Cuesta, Irene, et al. “Endogenous Microbial Contamination of Melons (Cucumis Melo) from International Trade: An Underestimated Risk for the Consumer?” Journal of the Science of Food and Agriculture : Incorporating Agri-Biotech, vol. 98, no. 13, 2018, pp. 5074–81, https://doi.org/10.1002/jsfa.9045.","din1505-2-1":"Esteban‐Cuesta, Irene ; Drees, Nathalie ; Ulrich, Sebastian ; Stauch, Peter ; Sperner, Brigitte ; Schwaiger, Karin ; Gareis, Manfred ; Gottschalk, Christoph: Endogenous microbial contamination of melons (Cucumis melo) from international trade: an underestimated risk for the consumer? In: Journal of the science of food and agriculture : incorporating Agri-Biotech Bd. 98. Chichester, Wiley (2018), Nr. 13, S. 5074–5081","van":"Esteban‐Cuesta I, Drees N, Ulrich S, Stauch P, Sperner B, Schwaiger K, et al. Endogenous microbial contamination of melons (Cucumis melo) from international trade: an underestimated risk for the consumer? Journal of the science of food and agriculture : incorporating Agri-Biotech. 2018;98(13):5074–81.","ieee":"I. Esteban‐Cuesta et al., “Endogenous microbial contamination of melons (Cucumis melo) from international trade: an underestimated risk for the consumer?,” Journal of the science of food and agriculture : incorporating Agri-Biotech, vol. 98, no. 13, pp. 5074–5081, 2018, doi: 10.1002/jsfa.9045.","havard":"I. Esteban‐Cuesta, N. Drees, S. Ulrich, P. Stauch, B. Sperner, K. Schwaiger, M. Gareis, C. Gottschalk, Endogenous microbial contamination of melons (Cucumis melo) from international trade: an underestimated risk for the consumer?, Journal of the Science of Food and Agriculture : Incorporating Agri-Biotech. 98 (2018) 5074–5081.","ufg":"Esteban‐Cuesta, Irene u. a.: Endogenous microbial contamination of melons (Cucumis melo) from international trade: an underestimated risk for the consumer?, in: Journal of the science of food and agriculture : incorporating Agri-Biotech 98 (2018), H. 13, S. 5074–5081.","ama":"Esteban‐Cuesta I, Drees N, Ulrich S, et al. Endogenous microbial contamination of melons (Cucumis melo) from international trade: an underestimated risk for the consumer? Journal of the science of food and agriculture : incorporating Agri-Biotech. 2018;98(13):5074-5081. doi:10.1002/jsfa.9045","apa":"Esteban‐Cuesta, I., Drees, N., Ulrich, S., Stauch, P., Sperner, B., Schwaiger, K., Gareis, M., & Gottschalk, C. (2018). Endogenous microbial contamination of melons (Cucumis melo) from international trade: an underestimated risk for the consumer? Journal of the Science of Food and Agriculture : Incorporating Agri-Biotech, 98(13), 5074–5081. https://doi.org/10.1002/jsfa.9045"},"publisher":"Wiley","quality_controlled":"1","year":"2018","date_updated":"2025-06-18T11:32:30Z","user_id":"83781","date_created":"2025-06-15T10:28:46Z","language":[{"iso":"eng"}],"place":"Chichester","status":"public","author":[{"last_name":"Esteban‐Cuesta","full_name":"Esteban‐Cuesta, Irene","first_name":"Irene"},{"first_name":"Nathalie","full_name":"Drees, Nathalie","last_name":"Drees"},{"last_name":"Ulrich","full_name":"Ulrich, Sebastian","id":"85847","orcid":"0000-0002-4511-9537","first_name":"Sebastian"},{"first_name":"Peter","full_name":"Stauch, Peter","last_name":"Stauch"},{"first_name":"Brigitte","last_name":"Sperner","full_name":"Sperner, Brigitte"},{"last_name":"Schwaiger","full_name":"Schwaiger, Karin","first_name":"Karin"},{"first_name":"Manfred","full_name":"Gareis, Manfred","last_name":"Gareis"},{"full_name":"Gottschalk, Christoph","last_name":"Gottschalk","first_name":"Christoph"}],"extern":"1","volume":98,"_id":"12974","type":"scientific_journal_article","page":"5074-5081","abstract":[{"text":"BACKGROUND\r\nFruits and vegetables have increasingly been related to foodborne outbreaks. Besides surface contamination, a possible internalization of microorganisms into edible parts of plants during growth has already been observed. To examine an actual risk for the consumer, microbial contamination of the rind and pulp of 147 muskmelons from international trade was assessed using cultural and biochemical methods, polymerase chain reaction and matrix-assisted laser desorption/ionization-time of flight mass spectrometry.\r\nRESULTS\r\nOne hundred percent of the rind samples [3.69–8.92 log colony forming units (CFU) g−1] and 89.8% of the pulp samples (maximum load 3.66 log CFU g−1) were microbiologically contaminated. Among the 432 pulp isolates, opportunistic and potentially pathogenic bacteria were identified, mainly Staphylococcus spp. (48.9%), Clostridium spp. (42.9%) and Enterobacteriaceae (27.9%). Salmonella spp., Escherichia coli and isolates of the Bacillus cereus group were found on the rind (1.4%, 0.7% and 42.9%, respectively) and in the pulp (0.7%, 1.4% and 4.7%). Clostridium perfringens was isolated from the rind of seven melons.\r\nCONCLUSION\r\nThe present study revealed a regularly occurring internal contamination of melons. Possible health risks for consumers because of an occurrence of microorganisms in melon pulp should be considered in future food safety assessments. © 2018 Society of Chemical Industry.","lang":"eng"}]},{"intvolume":" 58","citation":{"ieee":"T. Vollmer, M. Dabisch-Ruthe, M. Weinstock, C. Knabbe, and J. Dreier, “Late sampling for automated culture to extend the platelet shelf life to 5 days in Germany,” Transfusion, vol. 58, no. 7, pp. 1654–1664, 2018, doi: 10.1111/trf.14617.","van":"Vollmer T, Dabisch-Ruthe M, Weinstock M, Knabbe C, Dreier J. Late sampling for automated culture to extend the platelet shelf life to 5 days in Germany. Transfusion. 2018;58(7):1654–64.","bjps":"Vollmer T et al. (2018) Late Sampling for Automated Culture to Extend the Platelet Shelf Life to 5 Days in Germany. Transfusion 58, 1654–1664.","chicago-de":"Vollmer, Tanja, Mareike Dabisch-Ruthe, Melanie Weinstock, Cornelius Knabbe und Jens Dreier. 2018. Late sampling for automated culture to extend the platelet shelf life to 5 days in Germany. Transfusion 58, Nr. 7: 1654–1664. doi:10.1111/trf.14617, .","havard":"T. Vollmer, M. Dabisch-Ruthe, M. Weinstock, C. Knabbe, J. Dreier, Late sampling for automated culture to extend the platelet shelf life to 5 days in Germany, Transfusion. 58 (2018) 1654–1664.","ufg":"Vollmer, Tanja u. a.: Late sampling for automated culture to extend the platelet shelf life to 5 days in Germany, in: Transfusion 58 (2018), H. 7, S. 1654–1664.","mla":"Vollmer, Tanja, et al. “Late Sampling for Automated Culture to Extend the Platelet Shelf Life to 5 Days in Germany.” Transfusion, vol. 58, no. 7, 2018, pp. 1654–64, https://doi.org/10.1111/trf.14617.","short":"T. Vollmer, M. Dabisch-Ruthe, M. Weinstock, C. Knabbe, J. Dreier, Transfusion 58 (2018) 1654–1664.","ama":"Vollmer T, Dabisch-Ruthe M, Weinstock M, Knabbe C, Dreier J. Late sampling for automated culture to extend the platelet shelf life to 5 days in Germany. Transfusion. 2018;58(7):1654-1664. doi:10.1111/trf.14617","chicago":"Vollmer, Tanja, Mareike Dabisch-Ruthe, Melanie Weinstock, Cornelius Knabbe, and Jens Dreier. “Late Sampling for Automated Culture to Extend the Platelet Shelf Life to 5 Days in Germany.” Transfusion 58, no. 7 (2018): 1654–64. https://doi.org/10.1111/trf.14617.","din1505-2-1":"Vollmer, Tanja ; Dabisch-Ruthe, Mareike ; Weinstock, Melanie ; Knabbe, Cornelius ; Dreier, Jens: Late sampling for automated culture to extend the platelet shelf life to 5 days in Germany. In: Transfusion Bd. 58. Oxford [u.a.] , Wiley-Blackwell (2018), Nr. 7, S. 1654–1664","apa":"Vollmer, T., Dabisch-Ruthe, M., Weinstock, M., Knabbe, C., & Dreier, J. (2018). Late sampling for automated culture to extend the platelet shelf life to 5 days in Germany. Transfusion, 58(7), 1654–1664. https://doi.org/10.1111/trf.14617"},"quality_controlled":"1","publisher":"Wiley-Blackwell","publication":"Transfusion","publication_identifier":{"issn":["0041-1132"],"eissn":["1537-2995"]},"publication_status":"published","title":"Late sampling for automated culture to extend the platelet shelf life to 5 days in Germany","department":[{"_id":"DEP4010"}],"doi":"10.1111/trf.14617","issue":"7","place":"Oxford [u.a.] ","author":[{"last_name":"Vollmer","full_name":"Vollmer, Tanja","first_name":"Tanja"},{"last_name":"Dabisch-Ruthe","id":"66516","full_name":"Dabisch-Ruthe, Mareike","orcid":"https://orcid.org/0009-0008-7644-0826","first_name":"Mareike"},{"full_name":"Weinstock, Melanie","last_name":"Weinstock","first_name":"Melanie"},{"first_name":"Cornelius","last_name":"Knabbe","full_name":"Knabbe, Cornelius"},{"full_name":"Dreier, Jens","last_name":"Dreier","first_name":"Jens"}],"status":"public","_id":"12988","type":"scientific_journal_article","page":"1654-1664","volume":58,"abstract":[{"lang":"eng","text":"BACKGROUND\r\nBacterial contamination of platelet concentrates (PCs) is still a major challenge in transfusion medicine. Different methodologic concepts and screening strategies have been developed and investigated concerning their usability. We evaluated the feasibility of BacT/ALERT automated culture (BacT/A, bioMérieux) with late sampling after 3 days at the earliest.\r\nSTUDY DESIGN AND METHODS\r\nTwenty-four bacterial strains isolated from PCs and six relevant strains from reference stocks were spiked into apheresis-derived PCs (10-60 colony-forming units [CFU]/bag). Sampling was performed after 3 days, and bacterial detection was investigated using the two detection methods (BacT/A and BactiFlow [BF], bioMérieux). The maximum time-to-result of BacT/A was set to less than 12 hours.\r\nRESULTS\r\nAll medium- or high-pathogenic strains are capable of proliferating to high titers, and 100% of contaminated samples were detected by BF and BacT/A (6 to ≤12 h incubation); lower detection rates of BacT/A were obtained within 6 hours of incubation (≤6 h: 76.2-93.4%). The majority of low-pathogenic isolates are also capable of growing in PCs (89.7%), showing a detection rate of 74.3% for BF versus 54.3% for BacT/A (6 to ≤12 h incubation). BacT/A failed to detect bacteria within 6 hours of incubation. Certainly, a small number of strains did not grow under PC storage conditions and were detectable by BacT/A only with increased detection times.\r\nCONCLUSIONS\r\nLate sampling after 3 days at the earliest, combined with reduced BacT/A incubation following the negative-to-date concept, offer an alternative opportunity to extend the shelf life of PCs from 4 to 5 days in Germany. The sensitivity of BacT/A with late sampling is nearly comparable to BF; the time-to-result is considerably longer.\r\n"}],"date_updated":"2025-06-17T13:48:11Z","year":"2018","user_id":"83781","date_created":"2025-06-17T06:55:03Z","language":[{"iso":"eng"}]},{"status":"public","author":[{"id":"66516","full_name":"Dabisch-Ruthe, Mareike","last_name":"Dabisch-Ruthe","first_name":"Mareike","orcid":"https://orcid.org/0009-0008-7644-0826"},{"last_name":"Weinstock","full_name":"Weinstock, Melanie","first_name":"Melanie"},{"first_name":"Jens","id":"45690","full_name":"Pfannebecker, Jens","last_name":"Pfannebecker"},{"first_name":"Barbara","last_name":"Becker","full_name":"Becker, Barbara","id":"12640"}],"type":"conference_poster","page":"482","_id":"12989","date_updated":"2025-06-17T11:49:22Z","year":"2018","related_material":{"link":[{"relation":"confirmation","url":"https://www.openagrar.de/servlets/MCRFileNodeServlet/openagrar_derivate_00016749/26th-ICFM_FoodMicro2018_Book_of_Abstracts.pdf"}]},"user_id":"83781","main_file_link":[{"open_access":"1"}],"date_created":"2025-06-17T07:05:46Z","language":[{"iso":"eng"}],"citation":{"van":"Dabisch-Ruthe M, Weinstock M, Pfannebecker J, Becker B. Usage of cold hydrogen peroxide vapour for inactivation of murine norovirus on fruit and vegetable surfaces. 26th International ICFMH Conference - FoodMicro 2018. 2018. 482 p.","ieee":"M. Dabisch-Ruthe, M. Weinstock, J. Pfannebecker, and B. Becker, Usage of cold hydrogen peroxide vapour for inactivation of murine norovirus on fruit and vegetable surfaces. 2018. doi: 10.13140/RG.2.2.12883.08484.","bjps":"Dabisch-Ruthe M et al. (2018) Usage of Cold Hydrogen Peroxide Vapour for Inactivation of Murine Norovirus on Fruit and Vegetable Surfaces. .","chicago-de":"Dabisch-Ruthe, Mareike, Melanie Weinstock, Jens Pfannebecker und Barbara Becker. 2018. Usage of cold hydrogen peroxide vapour for inactivation of murine norovirus on fruit and vegetable surfaces. 26th International ICFMH Conference - FoodMicro 2018. doi:10.13140/RG.2.2.12883.08484, .","havard":"M. Dabisch-Ruthe, M. Weinstock, J. Pfannebecker, B. Becker, Usage of cold hydrogen peroxide vapour for inactivation of murine norovirus on fruit and vegetable surfaces., 2018.","ufg":"Dabisch-Ruthe, Mareike u. a.: Usage of cold hydrogen peroxide vapour for inactivation of murine norovirus on fruit and vegetable surfaces., o. O. 2018.","short":"M. Dabisch-Ruthe, M. Weinstock, J. Pfannebecker, B. Becker, Usage of Cold Hydrogen Peroxide Vapour for Inactivation of Murine Norovirus on Fruit and Vegetable Surfaces., 2018.","chicago":"Dabisch-Ruthe, Mareike, Melanie Weinstock, Jens Pfannebecker, and Barbara Becker. Usage of Cold Hydrogen Peroxide Vapour for Inactivation of Murine Norovirus on Fruit and Vegetable Surfaces. 26th International ICFMH Conference - FoodMicro 2018, 2018. https://doi.org/10.13140/RG.2.2.12883.08484.","ama":"Dabisch-Ruthe M, Weinstock M, Pfannebecker J, Becker B. Usage of Cold Hydrogen Peroxide Vapour for Inactivation of Murine Norovirus on Fruit and Vegetable Surfaces.; 2018. doi:10.13140/RG.2.2.12883.08484","mla":"Dabisch-Ruthe, Mareike, et al. “Usage of Cold Hydrogen Peroxide Vapour for Inactivation of Murine Norovirus on Fruit and Vegetable Surfaces.” 26th International ICFMH Conference - FoodMicro 2018, 2018, https://doi.org/10.13140/RG.2.2.12883.08484.","apa":"Dabisch-Ruthe, M., Weinstock, M., Pfannebecker, J., & Becker, B. (2018). Usage of cold hydrogen peroxide vapour for inactivation of murine norovirus on fruit and vegetable surfaces. In 26th International ICFMH Conference - FoodMicro 2018. 26th International ICFMH Conference - FoodMicro 2018, Berlin. https://doi.org/10.13140/RG.2.2.12883.08484","din1505-2-1":"Dabisch-Ruthe, Mareike ; Weinstock, Melanie ; Pfannebecker, Jens ; Becker, Barbara: Usage of cold hydrogen peroxide vapour for inactivation of murine norovirus on fruit and vegetable surfaces., 2018"},"oa":"1","publication":"26th International ICFMH Conference - FoodMicro 2018","conference":{"name":"26th International ICFMH Conference - FoodMicro 2018","end_date":"2018-09-06","location":"Berlin","start_date":"2018--09-03"},"department":[{"_id":"DEP4000"},{"_id":"DEP4010"}],"title":"Usage of cold hydrogen peroxide vapour for inactivation of murine norovirus on fruit and vegetable surfaces.","publication_status":"published","doi":"10.13140/RG.2.2.12883.08484"},{"publication_status":"published","publication_identifier":{"isbn":["978-3-9816508-6-0"]},"department":[{"_id":"DEP4010"}],"title":"Application of cold nebulized hydrogen peroxide for inactivation of murine norovirus, bacteria and bacteria spores on surfaces in food production.","doi":"10.13140/RG.2.2.22949.41447","language":[{"iso":"eng"}],"publication":"70th Annual Conference of the German Society of Hygiene and Microbiology","conference":{"name":"70th Annual Conference of the German Society of Hygiene and Microbiology","start_date":"2018-02-19","location":"Bochum","end_date":"2018-02-21"},"date_created":"2025-06-17T07:12:33Z","user_id":"83781","year":"2018","date_updated":"2025-06-17T08:47:43Z","related_material":{"link":[{"relation":"confirmation","url":"https://www.dghm.org/wp-content/uploads/2018/10/DGHM2018_Abstractband_WebVersion.pdf"}]},"_id":"12990","type":"conference_scientific_abstract","citation":{"mla":"Dabisch-Ruthe, Mareike, et al. “Application of Cold Nebulized Hydrogen Peroxide for Inactivation of Murine Norovirus, Bacteria and Bacteria Spores on Surfaces in Food Production.” 70th Annual Conference of the German Society of Hygiene and Microbiology, Conventus Congressmanagement & Marketing GmbH , 2018, https://doi.org/10.13140/RG.2.2.22949.41447.","chicago":"Dabisch-Ruthe, Mareike, Melanie Weinstock, Jens Pfannebecker, Sonja Meyer, Mona Schwetka, and Barbara Becker. Application of Cold Nebulized Hydrogen Peroxide for Inactivation of Murine Norovirus, Bacteria and Bacteria Spores on Surfaces in Food Production. 70th Annual Conference of the German Society of Hygiene and Microbiology. Conventus Congressmanagement & Marketing GmbH , 2018. https://doi.org/10.13140/RG.2.2.22949.41447.","short":"M. Dabisch-Ruthe, M. Weinstock, J. Pfannebecker, S. Meyer, M. Schwetka, B. 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Kutz, Galenik von aktuellen topischen Lichtschutzmitteln, in: Teil 11: Symposium der GD Task Force „Licht.Hautkrebs.Prävention“: Prävention von hellem Hautkrebs im privaten und im beruflichen Bereich, 2017."}},{"year":"2017","date_updated":"2024-12-02T08:49:36Z","user_id":"83781","date_created":"2024-12-02T08:49:25Z","conference":{"end_date":"2017-11-15","location":"San Diego (USA)","start_date":"2017-11-13","name":"AAPS Annual Meeting and Exposition"},"title":"Continuous Manufacturing of NSAID Delayed Release Pellets by Hot Melt Extrusion Technology: Application of QbD Space Design, Inline FT-NIR, and Inline Pellet Size Analysis","department":[{"_id":"DEP4022"}],"publication_status":"published","language":[{"iso":"eng"}],"status":"public","author":[{"first_name":"A.","last_name":"Vo","full_name":"Vo, A."},{"id":"12015","full_name":"Kutz, Gerd","last_name":"Kutz","first_name":"Gerd"},{"first_name":"H.","full_name":"He, H.","last_name":"He"},{"last_name":"Zang","full_name":"Zang, J.","first_name":"J."},{"first_name":"D.","last_name":"Kim","full_name":"Kim, D."},{"full_name":"Kim, S.","last_name":"Kim","first_name":"S."},{"first_name":"M.","full_name":"Repka, M.","last_name":"Repka"}],"citation":{"van":"Vo A, Kutz G, He H, Zang J, Kim D, Kim S, et al. Continuous Manufacturing of NSAID Delayed Release Pellets by Hot Melt Extrusion Technology: Application of QbD Space Design, Inline FT-NIR, and Inline Pellet Size Analysis. 2017.","ieee":"A. Vo et al., Continuous Manufacturing of NSAID Delayed Release Pellets by Hot Melt Extrusion Technology: Application of QbD Space Design, Inline FT-NIR, and Inline Pellet Size Analysis. 2017.","chicago-de":"Vo, A., Gerd Kutz, H. He, J. Zang, D. Kim, S. Kim und M. Repka. 2017. Continuous Manufacturing of NSAID Delayed Release Pellets by Hot Melt Extrusion Technology: Application of QbD Space Design, Inline FT-NIR, and Inline Pellet Size Analysis.","bjps":"Vo A et al. (2017) Continuous Manufacturing of NSAID Delayed Release Pellets by Hot Melt Extrusion Technology: Application of QbD Space Design, Inline FT-NIR, and Inline Pellet Size Analysis. .","havard":"A. Vo, G. Kutz, H. He, J. Zang, D. Kim, S. Kim, M. Repka, Continuous Manufacturing of NSAID Delayed Release Pellets by Hot Melt Extrusion Technology: Application of QbD Space Design, Inline FT-NIR, and Inline Pellet Size Analysis, 2017.","ufg":"Vo, A. u. a.: Continuous Manufacturing of NSAID Delayed Release Pellets by Hot Melt Extrusion Technology: Application of QbD Space Design, Inline FT-NIR, and Inline Pellet Size Analysis, o. O. 2017.","short":"A. Vo, G. Kutz, H. He, J. Zang, D. Kim, S. Kim, M. Repka, Continuous Manufacturing of NSAID Delayed Release Pellets by Hot Melt Extrusion Technology: Application of QbD Space Design, Inline FT-NIR, and Inline Pellet Size Analysis, 2017.","ama":"Vo A, Kutz G, He H, et al. Continuous Manufacturing of NSAID Delayed Release Pellets by Hot Melt Extrusion Technology: Application of QbD Space Design, Inline FT-NIR, and Inline Pellet Size Analysis.; 2017.","chicago":"Vo, A., Gerd Kutz, H. He, J. Zang, D. Kim, S. Kim, and M. Repka. Continuous Manufacturing of NSAID Delayed Release Pellets by Hot Melt Extrusion Technology: Application of QbD Space Design, Inline FT-NIR, and Inline Pellet Size Analysis, 2017.","mla":"Vo, A., et al. Continuous Manufacturing of NSAID Delayed Release Pellets by Hot Melt Extrusion Technology: Application of QbD Space Design, Inline FT-NIR, and Inline Pellet Size Analysis. 2017.","apa":"Vo, A., Kutz, G., He, H., Zang, J., Kim, D., Kim, S., & Repka, M. (2017). Continuous Manufacturing of NSAID Delayed Release Pellets by Hot Melt Extrusion Technology: Application of QbD Space Design, Inline FT-NIR, and Inline Pellet Size Analysis. AAPS Annual Meeting and Exposition, San Diego (USA).","din1505-2-1":"Vo, A. ; Kutz, Gerd ; He, H. ; Zang, J. ; Kim, D. ; Kim, S. ; Repka, M.: Continuous Manufacturing of NSAID Delayed Release Pellets by Hot Melt Extrusion Technology: Application of QbD Space Design, Inline FT-NIR, and Inline Pellet Size Analysis, 2017"},"type":"conference_poster","_id":"12143"},{"author":[{"first_name":"Dominic","id":"82841","full_name":"Kamke, Dominic","last_name":"Kamke"},{"last_name":"Scherbaum","full_name":"Scherbaum, B.","first_name":"B."},{"last_name":"Daniels","full_name":"Daniels, R.","first_name":"R."},{"first_name":"Gerd","id":"12015","full_name":"Kutz, Gerd","last_name":"Kutz"}],"status":"public","type":"conference_poster","_id":"12144","citation":{"ufg":"Kamke, Dominic u. a.: One formulation, four granulation techniques - Comparison of energy consumption, o. O. 2017.","havard":"D. Kamke, B. Scherbaum, R. Daniels, G. Kutz, One formulation, four granulation techniques - Comparison of energy consumption, 2017.","din1505-2-1":"Kamke, Dominic ; Scherbaum, B. ; Daniels, R. ; Kutz, Gerd: One formulation, four granulation techniques - Comparison of energy consumption, 2017","apa":"Kamke, D., Scherbaum, B., Daniels, R., & Kutz, G. (2017). One formulation, four granulation techniques - Comparison of energy consumption. 2nd European Conference on Pharmaceutics, Krakau.","mla":"Kamke, Dominic, et al. One Formulation, Four Granulation Techniques - Comparison of Energy Consumption. 2017.","ama":"Kamke D, Scherbaum B, Daniels R, Kutz G. One Formulation, Four Granulation Techniques - Comparison of Energy Consumption.; 2017.","short":"D. Kamke, B. Scherbaum, R. Daniels, G. Kutz, One Formulation, Four Granulation Techniques - Comparison of Energy Consumption, 2017.","chicago":"Kamke, Dominic, B. Scherbaum, R. Daniels, and Gerd Kutz. One Formulation, Four Granulation Techniques - Comparison of Energy Consumption, 2017.","ieee":"D. Kamke, B. Scherbaum, R. Daniels, and G. Kutz, One formulation, four granulation techniques - Comparison of energy consumption. 2017.","van":"Kamke D, Scherbaum B, Daniels R, Kutz G. One formulation, four granulation techniques - Comparison of energy consumption. 2017.","bjps":"Kamke D et al. (2017) One Formulation, Four Granulation Techniques - Comparison of Energy Consumption. .","chicago-de":"Kamke, Dominic, B. Scherbaum, R. Daniels und Gerd Kutz. 2017. One formulation, four granulation techniques - Comparison of energy consumption."},"date_updated":"2024-12-02T08:54:00Z","year":"2017","user_id":"83781","conference":{"name":"2nd European Conference on Pharmaceutics","start_date":"2017-04-03","location":"Krakau","end_date":"2017-04-04"},"date_created":"2024-12-02T08:53:55Z","publication_status":"published","department":[{"_id":"DEP4022"}],"title":"One formulation, four granulation techniques - Comparison of energy consumption","language":[{"iso":"eng"}]},{"user_id":"83781","year":"2017","date_updated":"2025-06-18T12:06:11Z","language":[{"iso":"eng"}],"date_created":"2025-06-15T10:29:56Z","author":[{"last_name":"Ulrich","id":"85847","full_name":"Ulrich, Sebastian","orcid":"0000-0002-4511-9537","first_name":"Sebastian"},{"last_name":"Beindorf","full_name":"Beindorf, Philipp–Michael","first_name":"Philipp–Michael"},{"first_name":"Barbara","full_name":"Biermaier, Barbara","last_name":"Biermaier"},{"first_name":"Karin","last_name":"Schwaiger","full_name":"Schwaiger, Karin"},{"first_name":"Manfred","full_name":"Gareis, Manfred","last_name":"Gareis"},{"first_name":"Christoph","last_name":"Gottschalk","full_name":"Gottschalk, Christoph"}],"extern":"1","status":"public","place":"Amsterdam","abstract":[{"text":"Properly handled fish is usually marketed as “fresh fish” until day 10 after fishing. About 40% of the total fishery that is used for direct human consumption is marketed in fresh form stored at temperatures up to +2 °C. Currently, there are no validated methods available for controlling the recommended period of storage. Apart from being a potential source for food fraud, spoiled fish represents a major source of foodborne illnesses and intoxications.\r\nIn this study, a rapid MALDI-TOF mass spectrometry based screening method was developed using the vitreous fluid of fish eyes as specimen for the examination of different days of storage. The vitreous fluid was collected from n = 100 freshly fished brown trouts at day 0, 3, 7, 9, and 11 post mortem (n = 20 brown trouts each day of examination). The samples were immediately measured by MALDI-TOF mass spectrometry in linear positive mode (mass range m/z 2000–20,000 Da). For quality assurance the experiment was repeated with a set of brown trouts (n = 100) originating from the same fish farm and with brown trouts (n = 100) originating from a different fish farm. For specificity testing rainbow trouts (n = 10) were examined accordingly. All obtained mass spectra were processed by means of MALDI Biotyper OC 3.1 and ClinProTools 3.0 software.\r\nThe MALDI Biotyper approach showed limited applicability for the identification of the time of storage. However, it was suitable to reliably discriminate between the closely related species brown and rainbow trout. Processing by ClinProTools revealed four crucial mass peaks (m/z 2594 Da, m/z 4857 Da, m/z 4879 Da, m/z 4899 Da) which enabled a reliable differentiation between day 0 and 3, 7, 9, 11 (rate of correct identification > 90%) as well as the differentiation between day 3 and 7, 9, 11 (rate of correct identification > 72%). However, this approach showed limited applicability within the end of the tested period of storage when comparing between day 7, 9, or 11.","lang":"eng"}],"_id":"12975","page":"281-289","type":"scientific_journal_article","volume":80,"keyword":["MALDI-TOF","Mass spectrometry","Freshness","Fish","Quality control","Authenticity"],"doi":"10.1016/j.foodcont.2017.05.005","issue":"10","publication_identifier":{"issn":["0956-7135"]},"publication_status":"published","title":"A novel approach for the determination of freshness and identity of trouts by MALDI-TOF mass spectrometry","department":[{"_id":"DEP4010"}],"publication":"Food Control","intvolume":" 80","quality_controlled":"1","publisher":"Elsevier ","citation":{"bjps":"Ulrich S et al. (2017) A Novel Approach for the Determination of Freshness and Identity of Trouts by MALDI-TOF Mass Spectrometry. Food Control 80, 281–289.","chicago-de":"Ulrich, Sebastian, Philipp–Michael Beindorf, Barbara Biermaier, Karin Schwaiger, Manfred Gareis und Christoph Gottschalk. 2017. A novel approach for the determination of freshness and identity of trouts by MALDI-TOF mass spectrometry. Food Control 80, Nr. 10: 281–289. doi:10.1016/j.foodcont.2017.05.005, .","chicago":"Ulrich, Sebastian, Philipp–Michael Beindorf, Barbara Biermaier, Karin Schwaiger, Manfred Gareis, and Christoph Gottschalk. “A Novel Approach for the Determination of Freshness and Identity of Trouts by MALDI-TOF Mass Spectrometry.” Food Control 80, no. 10 (2017): 281–89. https://doi.org/10.1016/j.foodcont.2017.05.005.","short":"S. Ulrich, P. Beindorf, B. Biermaier, K. Schwaiger, M. Gareis, C. Gottschalk, Food Control 80 (2017) 281–289.","mla":"Ulrich, Sebastian, et al. “A Novel Approach for the Determination of Freshness and Identity of Trouts by MALDI-TOF Mass Spectrometry.” Food Control, vol. 80, no. 10, 2017, pp. 281–89, https://doi.org/10.1016/j.foodcont.2017.05.005.","din1505-2-1":"Ulrich, Sebastian ; Beindorf, Philipp–Michael ; Biermaier, Barbara ; Schwaiger, Karin ; Gareis, Manfred ; Gottschalk, Christoph: A novel approach for the determination of freshness and identity of trouts by MALDI-TOF mass spectrometry. In: Food Control Bd. 80. Amsterdam, Elsevier (2017), Nr. 10, S. 281–289","van":"Ulrich S, Beindorf P, Biermaier B, Schwaiger K, Gareis M, Gottschalk C. A novel approach for the determination of freshness and identity of trouts by MALDI-TOF mass spectrometry. Food Control. 2017;80(10):281–9.","ieee":"S. Ulrich, P. Beindorf, B. Biermaier, K. Schwaiger, M. Gareis, and C. Gottschalk, “A novel approach for the determination of freshness and identity of trouts by MALDI-TOF mass spectrometry,” Food Control, vol. 80, no. 10, pp. 281–289, 2017, doi: 10.1016/j.foodcont.2017.05.005.","ama":"Ulrich S, Beindorf P, Biermaier B, Schwaiger K, Gareis M, Gottschalk C. A novel approach for the determination of freshness and identity of trouts by MALDI-TOF mass spectrometry. Food Control. 2017;80(10):281-289. doi:10.1016/j.foodcont.2017.05.005","apa":"Ulrich, S., Beindorf, P., Biermaier, B., Schwaiger, K., Gareis, M., & Gottschalk, C. (2017). A novel approach for the determination of freshness and identity of trouts by MALDI-TOF mass spectrometry. Food Control, 80(10), 281–289. https://doi.org/10.1016/j.foodcont.2017.05.005","havard":"S. Ulrich, P. Beindorf, B. Biermaier, K. Schwaiger, M. Gareis, C. Gottschalk, A novel approach for the determination of freshness and identity of trouts by MALDI-TOF mass spectrometry, Food Control. 80 (2017) 281–289.","ufg":"Ulrich, Sebastian u. a.: A novel approach for the determination of freshness and identity of trouts by MALDI-TOF mass spectrometry, in: Food Control 80 (2017), H. 10, S. 281–289."}},{"language":[{"iso":"eng"}],"date_created":"2025-06-15T10:31:37Z","user_id":"83781","year":"2017","date_updated":"2025-06-18T12:08:47Z","abstract":[{"lang":"eng","text":"The consumption of edible insects (entomophagy) will gain greater significance facing the increasing global population, which is suggested to reach 9 billion people in 2050 (FAO., 2009). Due to their high amount of proteins, fatty acids, vitamins, and minerals insects represent a valuable source of essential nutrients.\r\nWhile the consumption of insects is very common in many countries of Africa and Asia, there is a far smaller acceptance for entomophagy in Western cultures. Though, products such as noodles or burger paddies made from insect meal have a better compliance and can already be purchased in some countries of the European Union. This processing step however involves the risk of adulteration, because there is no more possibility to authenticate the insects once they are ground.\r\nThe aim of this study was to investigate whether edible insects could be measured and distinguished by MALDI-TOF MS (matrix-assisted laser desorption ionization-time of flight mass spectrometry). Therefore, different kinds of edible insects (buffalo worms, mealworms, crickets and grasshoppers) were purchased via online shops and ground subsequently. The insect powder was extracted by vigorously shaking in diluted formic acid and measured by MALDI-TOF MS. The measurement provided reproducible as well as specific mass spectra and enabled a precise differentiation of the different species."}],"_id":"12976","type":"scientific_journal_article","page":"96-101","volume":76,"extern":"1","author":[{"orcid":"0000-0002-4511-9537","first_name":"Sebastian","last_name":"Ulrich","full_name":"Ulrich, Sebastian","id":"85847"},{"full_name":"Kühn, Ulrike","last_name":"Kühn","first_name":"Ulrike"},{"first_name":"Barbara","full_name":"Biermaier, Barbara","last_name":"Biermaier"},{"full_name":"Piacenza, Nicolo","last_name":"Piacenza","first_name":"Nicolo"},{"last_name":"Schwaiger","full_name":"Schwaiger, Karin","first_name":"Karin"},{"full_name":"Gottschalk, Christoph","last_name":"Gottschalk","first_name":"Christoph"},{"first_name":"Manfred","last_name":"Gareis","full_name":"Gareis, Manfred"}],"status":"public","place":"Amsterdam","doi":"10.1016/j.foodcont.2017.01.010","issue":"6","publication_identifier":{"issn":["0956-7135"]},"publication_status":"published","department":[{"_id":"DEP4010"}],"title":"Direct identification of edible insects by MALDI-TOF mass spectrometry","publication":"Food Control","keyword":["MALDI-TOF MS","Mass spectrometry","Edible insects","Authenticity","Food quality"],"quality_controlled":"1","publisher":"Elsevier","citation":{"chicago-de":"Ulrich, Sebastian, Ulrike Kühn, Barbara Biermaier, Nicolo Piacenza, Karin Schwaiger, Christoph Gottschalk und Manfred Gareis. 2017. Direct identification of edible insects by MALDI-TOF mass spectrometry. Food Control 76, Nr. 6: 96–101. doi:10.1016/j.foodcont.2017.01.010, .","bjps":"Ulrich S et al. (2017) Direct Identification of Edible Insects by MALDI-TOF Mass Spectrometry. Food Control 76, 96–101.","short":"S. Ulrich, U. Kühn, B. Biermaier, N. Piacenza, K. Schwaiger, C. Gottschalk, M. Gareis, Food Control 76 (2017) 96–101.","chicago":"Ulrich, Sebastian, Ulrike Kühn, Barbara Biermaier, Nicolo Piacenza, Karin Schwaiger, Christoph Gottschalk, and Manfred Gareis. “Direct Identification of Edible Insects by MALDI-TOF Mass Spectrometry.” Food Control 76, no. 6 (2017): 96–101. https://doi.org/10.1016/j.foodcont.2017.01.010.","mla":"Ulrich, Sebastian, et al. “Direct Identification of Edible Insects by MALDI-TOF Mass Spectrometry.” Food Control, vol. 76, no. 6, 2017, pp. 96–101, https://doi.org/10.1016/j.foodcont.2017.01.010.","din1505-2-1":"Ulrich, Sebastian ; Kühn, Ulrike ; Biermaier, Barbara ; Piacenza, Nicolo ; Schwaiger, Karin ; Gottschalk, Christoph ; Gareis, Manfred: Direct identification of edible insects by MALDI-TOF mass spectrometry. In: Food Control Bd. 76. Amsterdam, Elsevier (2017), Nr. 6, S. 96–101","van":"Ulrich S, Kühn U, Biermaier B, Piacenza N, Schwaiger K, Gottschalk C, et al. Direct identification of edible insects by MALDI-TOF mass spectrometry. Food Control. 2017;76(6):96–101.","ieee":"S. Ulrich et al., “Direct identification of edible insects by MALDI-TOF mass spectrometry,” Food Control, vol. 76, no. 6, pp. 96–101, 2017, doi: 10.1016/j.foodcont.2017.01.010.","havard":"S. Ulrich, U. Kühn, B. Biermaier, N. Piacenza, K. Schwaiger, C. Gottschalk, M. Gareis, Direct identification of edible insects by MALDI-TOF mass spectrometry, Food Control. 76 (2017) 96–101.","ufg":"Ulrich, Sebastian u. a.: Direct identification of edible insects by MALDI-TOF mass spectrometry, in: Food Control 76 (2017), H. 6, S. 96–101.","ama":"Ulrich S, Kühn U, Biermaier B, et al. Direct identification of edible insects by MALDI-TOF mass spectrometry. Food Control. 2017;76(6):96-101. doi:10.1016/j.foodcont.2017.01.010","apa":"Ulrich, S., Kühn, U., Biermaier, B., Piacenza, N., Schwaiger, K., Gottschalk, C., & Gareis, M. (2017). Direct identification of edible insects by MALDI-TOF mass spectrometry. Food Control, 76(6), 96–101. https://doi.org/10.1016/j.foodcont.2017.01.010"},"intvolume":" 76"},{"user_id":"83781","article_number":"84","year":"2016","date_updated":"2024-11-15T13:24:45Z","related_material":{"link":[{"relation":"confirmation","url":"https://www.google.com/url?sa=t&source=web&rct=j&opi=89978449&url=https://www.worldmeeting.org/fileadmin/dateiablage/worldmeeting/2016_Glasgow/Abstractbook-PBP_Glasgow2016_low.pdf&ved=2ahUKEwjD_bzvtd6JAxXG2gIHHaztDv8QFnoECBUQAQ&usg=AOvVaw0YCUO3inGS_phGhSbev5BD"}]},"publication_status":"published","title":"Performance qualification of an inline particle sizing probe","department":[{"_id":"DEP4022"}],"language":[{"iso":"eng"}],"date_created":"2024-11-15T13:24:27Z","conference":{"name":"10th World Meeting on Pharmaceutics, Biopharmaceutics and Pharmaceutical Technology","end_date":"2016-04-07","start_date":"2016-04-04","location":"Glasgow (Großbritannien)"},"author":[{"first_name":"Dominic","last_name":"Kamke","id":"82841","full_name":"Kamke, Dominic"},{"id":"12015","full_name":"Kutz, Gerd","last_name":"Kutz","first_name":"Gerd"},{"first_name":"R.","full_name":"Daniels, R.","last_name":"Daniels"},{"last_name":"Dietrich","full_name":"Dietrich, S.","first_name":"S."}],"status":"public","type":"conference_poster","_id":"12038","citation":{"ufg":"Kamke, Dominic u. a.: Performance qualification of an inline particle sizing probe, o. O. 2016.","havard":"D. Kamke, G. Kutz, R. Daniels, S. Dietrich, Performance qualification of an inline particle sizing probe, 2016.","din1505-2-1":"Kamke, Dominic ; Kutz, Gerd ; Daniels, R. ; Dietrich, S.: Performance qualification of an inline particle sizing probe, 2016","apa":"Kamke, D., Kutz, G., Daniels, R., & Dietrich, S. (2016). Performance qualification of an inline particle sizing probe (No. 84). 10th World Meeting on Pharmaceutics, Biopharmaceutics and Pharmaceutical Technology, Glasgow (Großbritannien).","mla":"Kamke, Dominic, et al. Performance Qualification of an Inline Particle Sizing Probe. 84, 2016.","ama":"Kamke D, Kutz G, Daniels R, Dietrich S. Performance Qualification of an Inline Particle Sizing Probe.; 2016.","short":"D. Kamke, G. Kutz, R. Daniels, S. Dietrich, Performance Qualification of an Inline Particle Sizing Probe, 2016.","chicago":"Kamke, Dominic, Gerd Kutz, R. Daniels, and S. Dietrich. Performance Qualification of an Inline Particle Sizing Probe, 2016.","ieee":"D. Kamke, G. Kutz, R. Daniels, and S. Dietrich, Performance qualification of an inline particle sizing probe. 2016.","van":"Kamke D, Kutz G, Daniels R, Dietrich S. Performance qualification of an inline particle sizing probe. 2016.","chicago-de":"Kamke, Dominic, Gerd Kutz, R. Daniels und S. Dietrich. 2016. Performance qualification of an inline particle sizing probe.","bjps":"Kamke D et al. (2016) Performance Qualification of an Inline Particle Sizing Probe. ."}},{"date_updated":"2024-10-31T14:34:41Z","year":"2016","user_id":"83781","date_created":"2021-01-20T08:21:48Z","conference":{"end_date":"2016-06-22","location":"Köln","start_date":"2016-06-22","name":"Praktikum: Aseptisches Arbeiten "},"language":[{"iso":"ger"}],"publication_status":"published","title":"APV basics","department":[{"_id":"DEP4022"}],"author":[{"first_name":"Gerd","last_name":"Kutz","full_name":"Kutz, Gerd","id":"12015"}],"status":"public","type":"conference","_id":"4459","citation":{"bjps":"Kutz G (2016) APV basics.","chicago-de":"Kutz, Gerd. 2016. APV basics. In: .","din1505-2-1":"Kutz, Gerd: APV basics. In: , 2016","mla":"Kutz, Gerd. APV basics. 2016.","chicago":"Kutz, Gerd. “APV basics,” 2016.","short":"G. Kutz, in: 2016.","ieee":"G. Kutz, “APV basics,” presented at the Praktikum: Aseptisches Arbeiten , Köln, 2016.","van":"Kutz G. APV basics. In 2016.","ufg":"Kutz, Gerd: APV basics, in: o. Hg.: o. O. 2016.","havard":"G. Kutz, APV basics, in: 2016.","apa":"Kutz, G. (2016). APV basics. Praktikum: Aseptisches Arbeiten , Köln.","ama":"Kutz G. APV basics. In: ; 2016."}},{"type":"conference","_id":"5545","citation":{"apa":"Hoffarth, M., Broeker, T., Wolff, V., Mengedoth, C., Heikrodt, K., & Schneider, J. (2016). Synergies between biocatalytic methanation of Power-To-Gas hydrogen with carbon dioxide from alcoholic fermentation. 2. Fachforum Biologische Methanisierung, Regensburg, 25.10.2016. 2. Fachforum Biologische Methanisierung, Regensburg.","ama":"Hoffarth M, Broeker T, Wolff V, Mengedoth C, Heikrodt K, Schneider J. Synergies between biocatalytic methanation of Power-To-Gas hydrogen with carbon dioxide from alcoholic fermentation. In: 2. Fachforum Biologische Methanisierung, Regensburg, 25.10.2016. ; 2016.","ufg":"Hoffarth, Marc u. a.: Synergies between biocatalytic methanation of Power-To-Gas hydrogen with carbon dioxide from alcoholic fermentation, in: o. Hg.: 2. 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Welche Chancen und Potentiale birgt das Thema Digitalisierung? Wir befragten - Unternehmen antworteten. Edited by Herbert J. Buckenhüskes and Gesellschaft Deutscher Lebensmitteltechnologen. GDL-Kongress Lebensmitteltechnologie (Vortrag und Tagungsbandbeitrag), Lemgo, 20.-22.10.2016. Bonn: Gesellschaft Deutscher Lebensmitteltechnologen, 2016.","short":"N. Reichl, S. Brunklaus, H.-J. Danneel, U. Müller, S. Gebauer, B. Kolkmann, S. Höfel, Lebensmittel 4.0 - Chancen für den Mittelstand? Ergebnisse einer Unternehmensbefragung. Welche Chancen und Potentiale birgt das Thema Digitalisierung? Wir befragten - Unternehmen antworteten, Gesellschaft Deutscher Lebensmitteltechnologen, Bonn, 2016.","mla":"Reichl, Norbert, et al. “Lebensmittel 4.0 - Chancen für den Mittelstand? Ergebnisse einer Unternehmensbefragung. Welche Chancen und Potentiale birgt das Thema Digitalisierung? 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Buckenhüskes & Gesellschaft Deutscher Lebensmitteltechnologen (Eds.), GDL-Kongress Lebensmitteltechnologie (Vortrag und Tagungsbandbeitrag), Lemgo, 20.-22.10.2016. Gesellschaft Deutscher Lebensmitteltechnologen."},"editor":[{"first_name":"Herbert J.","full_name":"Buckenhüskes, Herbert J.","last_name":"Buckenhüskes"}],"date_updated":"2024-06-26T13:49:51Z","year":"2016","user_id":"65129","conference":{"location":"Lemgo","start_date":"2016-10-20","end_date":"2016-10-22","name":"GDL-Kongress Lebensmitteltechnologie"},"corporate_editor":["Gesellschaft Deutscher Lebensmitteltechnologen"],"date_created":"2021-04-14T13:17:39Z","publication":"GDL-Kongress Lebensmitteltechnologie (Vortrag und Tagungsbandbeitrag), Lemgo, 20.-22.10.2016","language":[{"iso":"ger"}],"publication_status":"published","department":[{"_id":"DEP4023"},{"_id":"DEP4027"}],"title":"Lebensmittel 4.0 - Chancen für den Mittelstand? Ergebnisse einer Unternehmensbefragung. 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V., Berlin, 24.10.2016, 2016.","short":"J. Schneider, in: TWA der VLB Berlin e. V., Berlin, 24.10.2016, 2016.","chicago":"Schneider, Jan. “Smart Food Technology – eine neue Partnerschaftinitiative von Hochschule und Industrie: welches Potenzial hat die Digitalisierung?” In TWA der VLB Berlin e. V., Berlin, 24.10.2016, 2016.","ieee":"J. Schneider, “Smart Food Technology – eine neue Partnerschaftinitiative von Hochschule und Industrie: welches Potenzial hat die Digitalisierung?,” presented at the TWA der VLB Berlin e. V., Berlin, 2016.","van":"Schneider J. Smart Food Technology – eine neue Partnerschaftinitiative von Hochschule und Industrie: welches Potenzial hat die Digitalisierung? In: TWA der VLB Berlin e V, Berlin, 24102016. 2016.","apa":"Schneider, J. (2016). Smart Food Technology – eine neue Partnerschaftinitiative von Hochschule und Industrie: welches Potenzial hat die Digitalisierung? TWA der VLB Berlin e. V., Berlin, 24.10.2016. TWA der VLB Berlin e. V., Berlin.","ama":"Schneider J. Smart Food Technology – eine neue Partnerschaftinitiative von Hochschule und Industrie: welches Potenzial hat die Digitalisierung? In: TWA der VLB Berlin e. V., Berlin, 24.10.2016. ; 2016.","ufg":"Schneider, Jan: Smart Food Technology – eine neue Partnerschaftinitiative von Hochschule und Industrie: welches Potenzial hat die Digitalisierung?, in: o. Hg.: TWA der VLB Berlin e. V., Berlin, 24.10.2016, o. O. 2016.","havard":"J. Schneider, Smart Food Technology – eine neue Partnerschaftinitiative von Hochschule und Industrie: welches Potenzial hat die Digitalisierung?, in: TWA der VLB Berlin e. V., Berlin, 24.10.2016, 2016."},"author":[{"orcid":"0000-0001-6401-8873","first_name":"Jan","last_name":"Schneider","id":"13209","full_name":"Schneider, Jan"}],"status":"public","language":[{"iso":"ger"}],"publication_status":"published","department":[{"_id":"DEP4023"},{"_id":"DEP1308"},{"_id":"DEP4018"}],"title":"Smart Food Technology – eine neue Partnerschaftinitiative von Hochschule und Industrie: welches Potenzial hat die Digitalisierung?","conference":{"name":"TWA der VLB Berlin e. V.","start_date":"2016-10-24","location":"Berlin"},"date_created":"2021-04-15T09:05:07Z","publication":"TWA der VLB Berlin e. V., Berlin, 24.10.2016","user_id":"83779","year":"2016","date_updated":"2024-05-22T09:56:40Z"},{"volume":408,"_id":"12977","type":"scientific_journal_article","page":"7565-7581","abstract":[{"lang":"eng","text":"Stachybotrys (S.) spp. are omnipresent cellulolytic molds. Some species are highly toxic owing to their ability to synthesize various secondary metabolites such as macrocyclic trichothecenes or hemolysins. The reliable identification of Stachybotrys at species level is currently limited to genome-based identification. This study aimed to establish a fast and reliable MALDI-TOF MS identification method by optimizing the pre-analytical steps for protein extraction for subsequent generation of high-quality fingerprint mass spectra. Eight reference strains of the American Type Culture Collection and the Technical University of Denmark were cultivated in triplicate (biological repetitions) for 2 days in malt extract broth. The mycelia (1.5 ml) were first washed with 75 % ethanol and an additional washing step with dimethyl sulfoxide (10 %) was added to remove unspecific low weight masses. Furthermore, mycelia were broken with roughened glass beads in formic acid (70 %) and acetonitrile. The method was successfully applied to a total of 45 isolates of Stachybotrys originating from three different habitats (indoor, feed, and food samples; n = 15 each): Twenty-seven isolates of S. chartarum and 18 isolates of S. chlorohalonata could be identified by MALDI-TOF MS. The data obtained exactly matched those obtained by genome-based identification. The mean score values for S. chartarum ranged from 2.509 to 2.739 and from 2.148 to 2.622 for S. chlorohalonata with a very good reproducibility: the relative standard deviations were between 0.3 % and 6.8 %. Thus, MALDI-TOF MS proved to be a fast and reliable alternative to identification of Stachybotrys spp. by nucleotide amplification and sequencing."}],"place":"Berlin ; Heidelberg","status":"public","extern":"1","author":[{"id":"85847","full_name":"Ulrich, Sebastian","last_name":"Ulrich","first_name":"Sebastian","orcid":"0000-0002-4511-9537"},{"last_name":"Biermaier","full_name":"Biermaier, Barbara","first_name":"Barbara"},{"first_name":"Oliver","last_name":"Bader","full_name":"Bader, Oliver"},{"first_name":"Georg","last_name":"Wolf","full_name":"Wolf, Georg"},{"first_name":"Reinhard K.","last_name":"Straubinger","full_name":"Straubinger, Reinhard K."},{"first_name":"Andrea","full_name":"Didier, Andrea","last_name":"Didier"},{"last_name":"Sperner","full_name":"Sperner, Brigitte","first_name":"Brigitte"},{"last_name":"Schwaiger","full_name":"Schwaiger, Karin","first_name":"Karin"},{"full_name":"Gareis, Manfred","last_name":"Gareis","first_name":"Manfred"},{"first_name":"Christoph","full_name":"Gottschalk, Christoph","last_name":"Gottschalk"}],"date_created":"2025-06-15T10:32:52Z","language":[{"iso":"eng"}],"year":"2016","date_updated":"2025-06-18T12:11:46Z","user_id":"83781","citation":{"chicago-de":"Ulrich, Sebastian, Barbara Biermaier, Oliver Bader, Georg Wolf, Reinhard K. Straubinger, Andrea Didier, Brigitte Sperner, Karin Schwaiger, Manfred Gareis und Christoph Gottschalk. 2016. Identification of Stachybotrys spp. by MALDI-TOF mass spectrometry. Analytical & bioanalytical chemistry : a merger of Fresenius’ journal of analytical chemistry, Analusis and Quimica analitica 408, Nr. 27: 7565–7581. doi:10.1007/s00216-016-9800-9, .","bjps":"Ulrich S et al. (2016) Identification of Stachybotrys Spp. by MALDI-TOF Mass Spectrometry. Analytical & bioanalytical chemistry : a merger of Fresenius’ journal of analytical chemistry, Analusis and Quimica analitica 408, 7565–7581.","din1505-2-1":"Ulrich, Sebastian ; Biermaier, Barbara ; Bader, Oliver ; Wolf, Georg ; Straubinger, Reinhard K. ; Didier, Andrea ; Sperner, Brigitte ; Schwaiger, Karin ; u. a.: Identification of Stachybotrys spp. by MALDI-TOF mass spectrometry. In: Analytical & bioanalytical chemistry : a merger of Fresenius’ journal of analytical chemistry, Analusis and Quimica analitica Bd. 408. Berlin ; Heidelberg, Springer (2016), Nr. 27, S. 7565–7581","chicago":"Ulrich, Sebastian, Barbara Biermaier, Oliver Bader, Georg Wolf, Reinhard K. Straubinger, Andrea Didier, Brigitte Sperner, Karin Schwaiger, Manfred Gareis, and Christoph Gottschalk. “Identification of Stachybotrys Spp. by MALDI-TOF Mass Spectrometry.” Analytical & Bioanalytical Chemistry : A Merger of Fresenius’ Journal of Analytical Chemistry, Analusis and Quimica Analitica 408, no. 27 (2016): 7565–81. https://doi.org/10.1007/s00216-016-9800-9.","short":"S. Ulrich, B. Biermaier, O. Bader, G. Wolf, R.K. Straubinger, A. Didier, B. Sperner, K. Schwaiger, M. Gareis, C. Gottschalk, Analytical & Bioanalytical Chemistry : A Merger of Fresenius’ Journal of Analytical Chemistry, Analusis and Quimica Analitica 408 (2016) 7565–7581.","mla":"Ulrich, Sebastian, et al. “Identification of Stachybotrys Spp. by MALDI-TOF Mass Spectrometry.” Analytical & Bioanalytical Chemistry : A Merger of Fresenius’ Journal of Analytical Chemistry, Analusis and Quimica Analitica, vol. 408, no. 27, 2016, pp. 7565–81, https://doi.org/10.1007/s00216-016-9800-9.","van":"Ulrich S, Biermaier B, Bader O, Wolf G, Straubinger RK, Didier A, et al. Identification of Stachybotrys spp. by MALDI-TOF mass spectrometry. Analytical & bioanalytical chemistry : a merger of Fresenius’ journal of analytical chemistry, Analusis and Quimica analitica. 2016;408(27):7565–81.","ieee":"S. Ulrich et al., “Identification of Stachybotrys spp. by MALDI-TOF mass spectrometry,” Analytical & bioanalytical chemistry : a merger of Fresenius’ journal of analytical chemistry, Analusis and Quimica analitica, vol. 408, no. 27, pp. 7565–7581, 2016, doi: 10.1007/s00216-016-9800-9.","apa":"Ulrich, S., Biermaier, B., Bader, O., Wolf, G., Straubinger, R. K., Didier, A., Sperner, B., Schwaiger, K., Gareis, M., & Gottschalk, C. (2016). Identification of Stachybotrys spp. by MALDI-TOF mass spectrometry. Analytical & Bioanalytical Chemistry : A Merger of Fresenius’ Journal of Analytical Chemistry, Analusis and Quimica Analitica, 408(27), 7565–7581. https://doi.org/10.1007/s00216-016-9800-9","ama":"Ulrich S, Biermaier B, Bader O, et al. Identification of Stachybotrys spp. by MALDI-TOF mass spectrometry. Analytical & bioanalytical chemistry : a merger of Fresenius’ journal of analytical chemistry, Analusis and Quimica analitica. 2016;408(27):7565-7581. doi:10.1007/s00216-016-9800-9","ufg":"Ulrich, Sebastian u. a.: Identification of Stachybotrys spp. by MALDI-TOF mass spectrometry, in: Analytical & bioanalytical chemistry : a merger of Fresenius’ journal of analytical chemistry, Analusis and Quimica analitica 408 (2016), H. 27, S. 7565–7581.","havard":"S. Ulrich, B. Biermaier, O. Bader, G. Wolf, R.K. Straubinger, A. Didier, B. Sperner, K. Schwaiger, M. Gareis, C. Gottschalk, Identification of Stachybotrys spp. by MALDI-TOF mass spectrometry, Analytical & Bioanalytical Chemistry : A Merger of Fresenius’ Journal of Analytical Chemistry, Analusis and Quimica Analitica. 408 (2016) 7565–7581."},"publisher":"Springer","quality_controlled":"1","intvolume":" 408","publication":" Analytical & bioanalytical chemistry : a merger of Fresenius' journal of analytical chemistry, Analusis and Quimica analitica","department":[{"_id":"DEP4010"}],"title":"Identification of Stachybotrys spp. by MALDI-TOF mass spectrometry","publication_identifier":{"eissn":["1618-2650"],"issn":["1618-2642"]},"publication_status":"published","issue":"27","doi":"10.1007/s00216-016-9800-9","keyword":["Stachybotrys spp","MALDI-TOF MS","Mass spectrometry","Filamentous fungi"]},{"citation":{"havard":"G. Kutz, O.E. Schubert, APV basics, in: 2015.","ufg":"Kutz, Gerd/Schubert, O.E.: APV basics, in: o. Hg.: o. O. 2015.","mla":"Kutz, Gerd, and O. E. Schubert. 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Real time process control during wet granulation in a high-shear mixer using Spatial Filter Velocimetry - Influence of different formulations . 9th World Meeting on Pharmaceutics, Biopharmaceutics and Pharmaceutical Technology, Lissabon (Portugal)."},"_id":"12146","type":"conference_poster"},{"status":"public","author":[{"first_name":"E.","last_name":"Lewandowski","full_name":"Lewandowski, E."},{"first_name":"Dominic","full_name":"Kamke, Dominic","id":"82841","last_name":"Kamke"},{"last_name":"Kutz","id":"12015","full_name":"Kutz, Gerd","first_name":"Gerd"},{"first_name":"S.","last_name":"Dietrich","full_name":"Dietrich, S."}],"citation":{"din1505-2-1":"Lewandowski, E. ; Kamke, Dominic ; Kutz, Gerd ; Dietrich, S.: Real time particle size measurement during high-shear melt granulation, 2014","chicago":"Lewandowski, E., Dominic Kamke, Gerd Kutz, and S. Dietrich. Real Time Particle Size Measurement during High-Shear Melt Granulation, 2014.","short":"E. Lewandowski, D. Kamke, G. Kutz, S. 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The first six weeks served as an adaptation period from the low energetic straw-based diet (3.8 MJ NEL/kg DM) to the high-energetic ration (7.5 MJ NEL/kg DM). Intake of dry matter (DM) increased with dietary energy concentration from 9 to 20 kg/d up to week 9 to 12 and decreased thereafter. The initial live weight (LW) of 550 ± 60 kg was increased linearly and corresponded to an average daily LW gain of 2.3 ± 0.3 kg. Energy balance increased approximately nine-fold to a maximum of 114 MJ NEL/d in week 10. Ruminal fermentation pattern was completely changed from an acetate dominating profile to a propionate based one, which was paralleled by a marked increase in the rumen fluid endotoxin concentration. Unlike blood glucose concentration, which increased continuously, that of cholesterol and triglycerides started to increase after an initial stagnation. In conclusion, both ruminal adaptation to a high-energetic diet and the continued feeding of such a diet induced digestive and metabolic adaptations in non-pregnant, non-lactating cows characterised by a progressing positive energy balance."}],"place":"Abingdon","author":[{"last_name":"Dänicke","full_name":"Dänicke, Sven","first_name":"Sven"},{"first_name":"Ulrich","full_name":"Meyer, Ulrich","last_name":"Meyer"},{"last_name":"Winkler","full_name":"Winkler, Janine","first_name":"Janine"},{"first_name":"Kirsten","last_name":"Schulz","full_name":"Schulz, Kirsten"},{"full_name":"Ulrich, Sebastian","id":"85847","last_name":"Ulrich","first_name":"Sebastian","orcid":"0000-0002-4511-9537"},{"full_name":"Frahm, Jana","last_name":"Frahm","first_name":"Jana"},{"full_name":"Kersten, Susanne","last_name":"Kersten","first_name":"Susanne"},{"full_name":"Rehage, Jürgen","last_name":"Rehage","first_name":"Jürgen"},{"first_name":"Gerhard","full_name":"Breves, Gerhard","last_name":"Breves"},{"full_name":"Häußler, Susanne","last_name":"Häußler","first_name":"Susanne"},{"first_name":"Helga","last_name":"Sauerwein","full_name":"Sauerwein, Helga"},{"first_name":"Lena","last_name":"Locher","full_name":"Locher, Lena"}],"extern":"1","status":"public","publication":"Archives of Animal Nutrition","publication_status":"published","publication_identifier":{"eissn":["1477-2817"],"issn":["1745-039X","0003-942X"]},"department":[{"_id":"DEP4010"}],"title":"Description of a bovine model for studying digestive and metabolic effects of a positive energy balance not biased by lactation or gravidity","doi":"10.1080/1745039x.2014.973243","issue":"6","keyword":["blood chemistry","dairy cows","endotoxins","energy balance","energy content","rumen fermentation"],"citation":{"mla":"Dänicke, Sven, et al. “Description of a Bovine Model for Studying Digestive and Metabolic Effects of a Positive Energy Balance Not Biased by Lactation or Gravidity.” Archives of Animal Nutrition, vol. 68, no. 6, 2014, pp. 460–77, https://doi.org/10.1080/1745039x.2014.973243.","ama":"Dänicke S, Meyer U, Winkler J, et al. 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Locher, Archives of Animal Nutrition 68 (2014) 460–477.","chicago":"Dänicke, Sven, Ulrich Meyer, Janine Winkler, Kirsten Schulz, Sebastian Ulrich, Jana Frahm, Susanne Kersten, et al. “Description of a Bovine Model for Studying Digestive and Metabolic Effects of a Positive Energy Balance Not Biased by Lactation or Gravidity.” Archives of Animal Nutrition 68, no. 6 (2014): 460–77. https://doi.org/10.1080/1745039x.2014.973243.","din1505-2-1":"Dänicke, Sven ; Meyer, Ulrich ; Winkler, Janine ; Schulz, Kirsten ; Ulrich, Sebastian ; Frahm, Jana ; Kersten, Susanne ; Rehage, Jürgen ; u. a.: Description of a bovine model for studying digestive and metabolic effects of a positive energy balance not biased by lactation or gravidity. In: Archives of Animal Nutrition Bd. 68. Abingdon, Taylor & Francis (2014), Nr. 6, S. 460–477","apa":"Dänicke, S., Meyer, U., Winkler, J., Schulz, K., Ulrich, S., Frahm, J., Kersten, S., Rehage, J., Breves, G., Häußler, S., Sauerwein, H., & Locher, L. (2014). 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Archives of Animal Nutrition. 2014;68(6):460–77."},"quality_controlled":"1","publisher":"Taylor & Francis","intvolume":" 68"},{"department":[{"_id":"DEP4010"}],"title":"Pyrophosphates as a major inhibitor of matrix calcification in Pseudoxanthoma elasticum","publication_identifier":{"issn":["0923-1811"],"eissn":["1873-569X"]},"publication_status":"published","issue":"2","doi":"10.1016/j.jdermsci.2014.04.015","publication":"Journal of Dermatological Science","keyword":["Pseudoxanthoma elasticum","Calcification","Pyrophosphate","Bisphosphonate","ABCC6","Tissue nonspecific alkaline phosphate","Ectonucleotide pyrophosphatase 1"],"citation":{"havard":"M. Dabisch-Ruthe, P. Kuzaj, C. Götting, C. Knabbe, D. Hendig, Pyrophosphates as a major inhibitor of matrix calcification in Pseudoxanthoma elasticum, Journal of Dermatological Science. 75 (2014) 109–120.","ufg":"Dabisch-Ruthe, Mareike u. a.: Pyrophosphates as a major inhibitor of matrix calcification in Pseudoxanthoma elasticum, in: Journal of Dermatological Science 75 (2014), H. 2, S. 109–120.","ama":"Dabisch-Ruthe M, Kuzaj P, Götting C, Knabbe C, Hendig D. Pyrophosphates as a major inhibitor of matrix calcification in Pseudoxanthoma elasticum. Journal of Dermatological Science. 2014;75(2):109-120. doi:10.1016/j.jdermsci.2014.04.015","apa":"Dabisch-Ruthe, M., Kuzaj, P., Götting, C., Knabbe, C., & Hendig, D. (2014). Pyrophosphates as a major inhibitor of matrix calcification in Pseudoxanthoma elasticum. Journal of Dermatological Science, 75(2), 109–120. https://doi.org/10.1016/j.jdermsci.2014.04.015","van":"Dabisch-Ruthe M, Kuzaj P, Götting C, Knabbe C, Hendig D. Pyrophosphates as a major inhibitor of matrix calcification in Pseudoxanthoma elasticum. Journal of Dermatological Science. 2014;75(2):109–20.","ieee":"M. Dabisch-Ruthe, P. Kuzaj, C. Götting, C. Knabbe, and D. Hendig, “Pyrophosphates as a major inhibitor of matrix calcification in Pseudoxanthoma elasticum,” Journal of Dermatological Science, vol. 75, no. 2, pp. 109–120, 2014, doi: 10.1016/j.jdermsci.2014.04.015.","short":"M. Dabisch-Ruthe, P. Kuzaj, C. Götting, C. Knabbe, D. Hendig, Journal of Dermatological Science 75 (2014) 109–120.","chicago":"Dabisch-Ruthe, Mareike, Patricia Kuzaj, Christian Götting, Cornelius Knabbe, and Doris Hendig. “Pyrophosphates as a Major Inhibitor of Matrix Calcification in Pseudoxanthoma Elasticum.” Journal of Dermatological Science 75, no. 2 (2014): 109–20. https://doi.org/10.1016/j.jdermsci.2014.04.015.","mla":"Dabisch-Ruthe, Mareike, et al. “Pyrophosphates as a Major Inhibitor of Matrix Calcification in Pseudoxanthoma Elasticum.” Journal of Dermatological Science, vol. 75, no. 2, 2014, pp. 109–20, https://doi.org/10.1016/j.jdermsci.2014.04.015.","din1505-2-1":"Dabisch-Ruthe, Mareike ; Kuzaj, Patricia ; Götting, Christian ; Knabbe, Cornelius ; Hendig, Doris: Pyrophosphates as a major inhibitor of matrix calcification in Pseudoxanthoma elasticum. In: Journal of Dermatological Science Bd. 75. Amsterdam, Elsevier (2014), Nr. 2, S. 109–120","bjps":"Dabisch-Ruthe M et al. (2014) Pyrophosphates as a Major Inhibitor of Matrix Calcification in Pseudoxanthoma Elasticum. Journal of Dermatological Science 75, 109–120.","chicago-de":"Dabisch-Ruthe, Mareike, Patricia Kuzaj, Christian Götting, Cornelius Knabbe und Doris Hendig. 2014. Pyrophosphates as a major inhibitor of matrix calcification in Pseudoxanthoma elasticum. Journal of Dermatological Science 75, Nr. 2: 109–120. doi:10.1016/j.jdermsci.2014.04.015, ."},"publisher":"Elsevier ","quality_controlled":"1","intvolume":" 75","language":[{"iso":"eng"}],"date_created":"2025-06-17T06:52:59Z","user_id":"83781","year":"2014","date_updated":"2025-06-17T13:48:41Z","abstract":[{"lang":"eng","text":"Background\r\nPseudoxanthoma elasticum (PXE) is a rare hereditary disorder characterized by late onset and progressive calcification of elastic fibers in skin, eyes and the cardiovascular system, exemplifying a model for conditions characterized by soft tissue calcification.\r\nObjective\r\nThe aim of our study was to characterize cellular inorganic pyrophosphate (PPi) homeostasis in PXE.\r\nMethods\r\nGene expression of PPi metabolizing enzymes was determined by quantitative real-time PCR after incubation up to 21 days with or without addition of Na2HPO4. Extracellular and cytosolic PPi concentrations were measured by enzyme-linked bioluminescence assay. ALP and ENPP1 activity was determined spectrophotometrically. We further established a human cell culture model suitable for investigating PXE and related disorders without addition of artificial calcification triggers.\r\nResults\r\nIndependently of the experimental conditions, PXE fibroblasts revealed a higher degree of matrix calcification. We observed that matrix calcification was associated with altered gene expression of PPi metabolizing enzymes in PXE fibroblasts. In this context, PXE fibroblasts exhibited significantly higher expression of ALP and OPN and reduced mRNA expression and activity of ENPP1. Here, for the first time cytosolic and extracellular PPi levels were shown to be strongly reduced in PXE fibroblasts. We further showed that PPi concentration in bovine and human sera additives had a strong impact on matrix calcification. In a last experimental line, we demonstrated that addition of PPi analogs reduced matrix calcification of PXE fibroblasts most likely by reducing ALP and OPN mRNA expression, restoring ENPP1 activity and subsequently elevating PPi concentrations.\r\nConclusion\r\nThe results of our study along with recent findings point to the essential role of PPi as the central regulatory metabolites preventing matrix calcification in PXE. But what remains to be determined is the underlying molecular mechanism leading to depletion of PPi in PXE. We further suggest that supplementation of PPi analogs might counteract pathological calcification in PXE and related disorders."}],"volume":75,"page":"109-120","_id":"12984","type":"scientific_journal_article","status":"public","author":[{"orcid":"https://orcid.org/0009-0008-7644-0826","first_name":"Mareike","last_name":"Dabisch-Ruthe","id":"66516","full_name":"Dabisch-Ruthe, Mareike"},{"first_name":"Patricia","full_name":"Kuzaj, Patricia","last_name":"Kuzaj"},{"first_name":"Christian","last_name":"Götting","full_name":"Götting, Christian"},{"first_name":"Cornelius","last_name":"Knabbe","full_name":"Knabbe, Cornelius"},{"first_name":"Doris","last_name":"Hendig","full_name":"Hendig, Doris"}],"place":"Amsterdam"},{"year":"2014","date_updated":"2025-06-17T13:48:52Z","user_id":"83781","date_created":"2025-06-17T06:53:30Z","language":[{"iso":"eng"}],"place":"Amsterdam","author":[{"orcid":"https://orcid.org/0009-0008-7644-0826","first_name":"Mareike","last_name":"Dabisch-Ruthe","id":"66516","full_name":"Dabisch-Ruthe, Mareike"},{"first_name":"Alexander","full_name":"Brock, Alexander","last_name":"Brock"},{"full_name":"Kuzaj, Patricia","last_name":"Kuzaj","first_name":"Patricia"},{"full_name":"Charbel Issa, Peter","last_name":"Charbel Issa","first_name":"Peter"},{"full_name":"Szliska, Christiane","last_name":"Szliska","first_name":"Christiane"},{"full_name":"Knabbe, Cornelius","last_name":"Knabbe","first_name":"Cornelius"},{"last_name":"Hendig","full_name":"Hendig, Doris","first_name":"Doris"}],"status":"public","type":"scientific_journal_article","_id":"12985","page":"60-67","volume":47,"abstract":[{"text":"Objectives\r\nPseudoxanthoma elasticum (PXE) is a rare hereditary disorder characterized by progressive calcification and fragmentation of elastic fibers. Because of the great clinical variability between PXE patients the involvement of modifier genes was recently suggested. Therefore, we investigated the association of single nucleotide variants (SNVs) in selected candidate genes known to regulate cellular pyrophosphate metabolism.\r\nDesign and methods\r\nWe used RLFP analyses to evaluate the distribution of SNVs in alkaline phosphatase (ALP), ectonucleotide pyrophosphatase 1 (ENPP1) and ankylosis (ANKH) in DNA samples from 190 German PXE patients and 190 age- and sex-matched healthy controls. Statistical analyses were performed using Fisher exact test and Bonferroni correction.\r\nResults\r\nThe screening revealed three different SNVs in three genes, which were associated with PXE. The SNV c.1190-65C > A (rs1780329, minor allele frequency (MAF) patients: 0.17; controls: 0.11; P = 0.04) in the ALP gene was significantly more frequent in PXE patients. Furthermore, PXE was highly associated with ANKH p.A98A genotype TT (P = 0.0012), although the MAF was not different between patients and controls. After correction for multiple testing according to the Bonferroni method, one SNV in the ENPP1 gene (c.313 + 9G > T, rs7773477) remained significantly associated with PXE with significantly higher MAF values in the patient cohort (MAF: 0.04 vs. 0.00; P = 0.0024) and a high association with PXE susceptibility (OR 27.96).\r\nConclusion\r\nPolymorphisms in ALP, ENPP1 and ANKH are important genetic risk factors contributing to PXE.","lang":"eng"}],"keyword":["Pseudoxanthoma elasticum","Calcification","Tissue nonspecific alkaline phosphatase","Ectonucleotide pyrophosphatase 1","Ankylosis"],"publication":"Clinical Biochemistry","publication_status":"published","publication_identifier":{"issn":["0009-9120"],"eissn":["1873-2933"]},"department":[{"_id":"DEP4010"}],"title":"Variants in genes encoding pyrophosphate metabolizing enzymes are associated with Pseudoxanthoma elasticum","doi":"10.1016/j.clinbiochem.2014.07.003","issue":"15","intvolume":" 47","citation":{"ama":"Dabisch-Ruthe M, Brock A, Kuzaj P, et al. Variants in genes encoding pyrophosphate metabolizing enzymes are associated with Pseudoxanthoma elasticum. Clinical Biochemistry. 2014;47(15):60-67. doi:10.1016/j.clinbiochem.2014.07.003","apa":"Dabisch-Ruthe, M., Brock, A., Kuzaj, P., Charbel Issa, P., Szliska, C., Knabbe, C., & Hendig, D. (2014). Variants in genes encoding pyrophosphate metabolizing enzymes are associated with Pseudoxanthoma elasticum. Clinical Biochemistry, 47(15), 60–67. https://doi.org/10.1016/j.clinbiochem.2014.07.003","havard":"M. Dabisch-Ruthe, A. Brock, P. Kuzaj, P. Charbel Issa, C. Szliska, C. Knabbe, D. Hendig, Variants in genes encoding pyrophosphate metabolizing enzymes are associated with Pseudoxanthoma elasticum, Clinical Biochemistry. 47 (2014) 60–67.","ufg":"Dabisch-Ruthe, Mareike u. a.: Variants in genes encoding pyrophosphate metabolizing enzymes are associated with Pseudoxanthoma elasticum, in: Clinical Biochemistry 47 (2014), H. 15, S. 60–67.","ieee":"M. Dabisch-Ruthe et al., “Variants in genes encoding pyrophosphate metabolizing enzymes are associated with Pseudoxanthoma elasticum,” Clinical Biochemistry, vol. 47, no. 15, pp. 60–67, 2014, doi: 10.1016/j.clinbiochem.2014.07.003.","van":"Dabisch-Ruthe M, Brock A, Kuzaj P, Charbel Issa P, Szliska C, Knabbe C, et al. Variants in genes encoding pyrophosphate metabolizing enzymes are associated with Pseudoxanthoma elasticum. Clinical Biochemistry. 2014;47(15):60–7.","mla":"Dabisch-Ruthe, Mareike, et al. “Variants in Genes Encoding Pyrophosphate Metabolizing Enzymes Are Associated with Pseudoxanthoma Elasticum.” Clinical Biochemistry, vol. 47, no. 15, 2014, pp. 60–67, https://doi.org/10.1016/j.clinbiochem.2014.07.003.","short":"M. Dabisch-Ruthe, A. Brock, P. Kuzaj, P. Charbel Issa, C. Szliska, C. Knabbe, D. Hendig, Clinical Biochemistry 47 (2014) 60–67.","chicago":"Dabisch-Ruthe, Mareike, Alexander Brock, Patricia Kuzaj, Peter Charbel Issa, Christiane Szliska, Cornelius Knabbe, and Doris Hendig. “Variants in Genes Encoding Pyrophosphate Metabolizing Enzymes Are Associated with Pseudoxanthoma Elasticum.” Clinical Biochemistry 47, no. 15 (2014): 60–67. https://doi.org/10.1016/j.clinbiochem.2014.07.003.","din1505-2-1":"Dabisch-Ruthe, Mareike ; Brock, Alexander ; Kuzaj, Patricia ; Charbel Issa, Peter ; Szliska, Christiane ; Knabbe, Cornelius ; Hendig, Doris: Variants in genes encoding pyrophosphate metabolizing enzymes are associated with Pseudoxanthoma elasticum. In: Clinical Biochemistry Bd. 47. Amsterdam, Elsevier (2014), Nr. 15, S. 60–67","bjps":"Dabisch-Ruthe M et al. (2014) Variants in Genes Encoding Pyrophosphate Metabolizing Enzymes Are Associated with Pseudoxanthoma Elasticum. Clinical Biochemistry 47, 60–67.","chicago-de":"Dabisch-Ruthe, Mareike, Alexander Brock, Patricia Kuzaj, Peter Charbel Issa, Christiane Szliska, Cornelius Knabbe und Doris Hendig. 2014. Variants in genes encoding pyrophosphate metabolizing enzymes are associated with Pseudoxanthoma elasticum. Clinical Biochemistry 47, Nr. 15: 60–67. doi:10.1016/j.clinbiochem.2014.07.003, ."},"publisher":"Elsevier"},{"date_created":"2025-06-17T06:53:58Z","language":[{"iso":"eng"}],"date_updated":"2025-06-17T13:49:15Z","year":"2014","article_number":"118","user_id":"83781","_id":"12986","type":"scientific_journal_article","volume":13,"abstract":[{"lang":"eng","text":"Background\r\nDysregulations in cholesterol and lipid metabolism have been linked to human diseases like hypercholesterolemia, atherosclerosis or the metabolic syndrome. Many ABC transporters are involved in trafficking of metabolites derived from these pathways. Pseudoxanthoma elasticum (PXE), an autosomal-recessive disease caused by ABCC6 mutations, is characterized by atherogenesis and soft tissue calcification.\r\nMethods\r\nIn this study we investigated the regulation of cholesterol biosynthesis in human dermal fibroblasts from PXE patients and healthy controls.\r\nResults\r\nGene expression analysis of 84 targets indicated dysregulations in cholesterol metabolism in PXE fibroblasts. Transcript levels of ABCC6 were strongly increased in lipoprotein-deficient serum (LPDS) and under serum starvation in healthy controls. For the first time, increased HMG CoA reductase activities were found in PXE fibroblasts. We further observed strongly elevated transcript and protein levels for the proprotein convertase subtilisin/kexin type 9 (PCSK9), as well as a significant reduction in APOE mRNA expression in PXE.\r\nConclusion\r\nIncreased cholesterol biosynthesis, elevated PCSK9 levels and reduced APOE mRNA expression newly found in PXE fibroblasts could enforce atherogenesis and cardiovascular risk in PXE patients. Moreover, the increase in ABCC6 expression accompanied by the induction of cholesterol biosynthesis supposes a functional role for ABCC6 in human lipoprotein and cholesterol homeostasis."}],"place":"London","author":[{"first_name":"Patricia","last_name":"Kuzaj","full_name":"Kuzaj, Patricia"},{"last_name":"Kuhn","full_name":"Kuhn, Joachim","first_name":"Joachim"},{"last_name":"Dabisch-Ruthe","id":"66516","full_name":"Dabisch-Ruthe, Mareike","orcid":"https://orcid.org/0009-0008-7644-0826","first_name":"Mareike"},{"full_name":"Faust, Isabel","last_name":"Faust","first_name":"Isabel"},{"first_name":"Christian","last_name":"Götting","full_name":"Götting, Christian"},{"full_name":"Knabbe, Cornelius","last_name":"Knabbe","first_name":"Cornelius"},{"last_name":"Hendig","full_name":"Hendig, Doris","first_name":"Doris"}],"status":"public","publication":"Lipids in Health and Disease","doi":"10.1186/1476-511x-13-118","issue":"1","publication_status":"published","publication_identifier":{"eissn":["1476-511X"]},"title":"ABCC6- a new player in cellular cholesterol and lipoprotein metabolism?","department":[{"_id":"DEP4010"}],"keyword":["Pseudoxanthoma elasticum","ABC transporter","ABCC6","Cholesterol biosynthesis","Atherosclerosis","HMG CoA reductase","SREBP2","PCSK9","LDLR","APOE"],"quality_controlled":"1","publisher":"Biomed Central ","citation":{"van":"Kuzaj P, Kuhn J, Dabisch-Ruthe M, Faust I, Götting C, Knabbe C, et al. ABCC6- a new player in cellular cholesterol and lipoprotein metabolism? Lipids in Health and Disease. 2014;13(1).","ieee":"P. Kuzaj et al., “ABCC6- a new player in cellular cholesterol and lipoprotein metabolism?,” Lipids in Health and Disease, vol. 13, no. 1, Art. no. 118, 2014, doi: 10.1186/1476-511x-13-118.","ufg":"Kuzaj, Patricia u. a.: ABCC6- a new player in cellular cholesterol and lipoprotein metabolism?, in: Lipids in Health and Disease 13 (2014), H. 1.","havard":"P. Kuzaj, J. Kuhn, M. Dabisch-Ruthe, I. Faust, C. Götting, C. Knabbe, D. Hendig, ABCC6- a new player in cellular cholesterol and lipoprotein metabolism?, Lipids in Health and Disease. 13 (2014).","apa":"Kuzaj, P., Kuhn, J., Dabisch-Ruthe, M., Faust, I., Götting, C., Knabbe, C., & Hendig, D. (2014). ABCC6- a new player in cellular cholesterol and lipoprotein metabolism? Lipids in Health and Disease, 13(1), Article 118. https://doi.org/10.1186/1476-511x-13-118","ama":"Kuzaj P, Kuhn J, Dabisch-Ruthe M, et al. ABCC6- a new player in cellular cholesterol and lipoprotein metabolism? Lipids in Health and Disease. 2014;13(1). doi:10.1186/1476-511x-13-118","chicago-de":"Kuzaj, Patricia, Joachim Kuhn, Mareike Dabisch-Ruthe, Isabel Faust, Christian Götting, Cornelius Knabbe und Doris Hendig. 2014. ABCC6- a new player in cellular cholesterol and lipoprotein metabolism? Lipids in Health and Disease 13, Nr. 1. doi:10.1186/1476-511x-13-118, .","bjps":"Kuzaj P et al. (2014) ABCC6- a New Player in Cellular Cholesterol and Lipoprotein Metabolism? Lipids in Health and Disease 13.","din1505-2-1":"Kuzaj, Patricia ; Kuhn, Joachim ; Dabisch-Ruthe, Mareike ; Faust, Isabel ; Götting, Christian ; Knabbe, Cornelius ; Hendig, Doris: ABCC6- a new player in cellular cholesterol and lipoprotein metabolism? In: Lipids in Health and Disease Bd. 13. London, Biomed Central (2014), Nr. 1","chicago":"Kuzaj, Patricia, Joachim Kuhn, Mareike Dabisch-Ruthe, Isabel Faust, Christian Götting, Cornelius Knabbe, and Doris Hendig. “ABCC6- a New Player in Cellular Cholesterol and Lipoprotein Metabolism?” Lipids in Health and Disease 13, no. 1 (2014). https://doi.org/10.1186/1476-511x-13-118.","short":"P. Kuzaj, J. Kuhn, M. Dabisch-Ruthe, I. Faust, C. Götting, C. Knabbe, D. Hendig, Lipids in Health and Disease 13 (2014).","mla":"Kuzaj, Patricia, et al. “ABCC6- a New Player in Cellular Cholesterol and Lipoprotein Metabolism?” Lipids in Health and Disease, vol. 13, no. 1, 118, 2014, https://doi.org/10.1186/1476-511x-13-118."},"intvolume":" 13"},{"intvolume":" 9","citation":{"havard":"P. Kuzaj, J. Kuhn, R.D. Michalek, E.D. Karoly, I. Faust, M. Dabisch-Ruthe, C. Knabbe, D. Hendig, Large-Scaled Metabolic Profiling of Human Dermal Fibroblasts Derived from Pseudoxanthoma Elasticum Patients and Healthy Controls, PLOS ONE / Public Library of Science . 9 (2014).","ufg":"Kuzaj, Patricia u. a.: Large-Scaled Metabolic Profiling of Human Dermal Fibroblasts Derived from Pseudoxanthoma Elasticum Patients and Healthy Controls, in: PLOS ONE / Public Library of Science 9 (2014), H. 9.","ama":"Kuzaj P, Kuhn J, Michalek RD, et al. Large-Scaled Metabolic Profiling of Human Dermal Fibroblasts Derived from Pseudoxanthoma Elasticum Patients and Healthy Controls. PLOS ONE / Public Library of Science . 2014;9(9). doi:10.1371/journal.pone.0108336","apa":"Kuzaj, P., Kuhn, J., Michalek, R. D., Karoly, E. D., Faust, I., Dabisch-Ruthe, M., Knabbe, C., & Hendig, D. (2014). Large-Scaled Metabolic Profiling of Human Dermal Fibroblasts Derived from Pseudoxanthoma Elasticum Patients and Healthy Controls. PLOS ONE / Public Library of Science , 9(9), Article e108336. https://doi.org/10.1371/journal.pone.0108336","ieee":"P. Kuzaj et al., “Large-Scaled Metabolic Profiling of Human Dermal Fibroblasts Derived from Pseudoxanthoma Elasticum Patients and Healthy Controls,” PLOS ONE / Public Library of Science , vol. 9, no. 9, Art. no. e108336, 2014, doi: 10.1371/journal.pone.0108336.","van":"Kuzaj P, Kuhn J, Michalek RD, Karoly ED, Faust I, Dabisch-Ruthe M, et al. Large-Scaled Metabolic Profiling of Human Dermal Fibroblasts Derived from Pseudoxanthoma Elasticum Patients and Healthy Controls. PLOS ONE / Public Library of Science . 2014;9(9).","mla":"Kuzaj, Patricia, et al. “Large-Scaled Metabolic Profiling of Human Dermal Fibroblasts Derived from Pseudoxanthoma Elasticum Patients and Healthy Controls.” PLOS ONE / Public Library of Science , vol. 9, no. 9, e108336, 2014, https://doi.org/10.1371/journal.pone.0108336.","short":"P. Kuzaj, J. Kuhn, R.D. Michalek, E.D. Karoly, I. Faust, M. Dabisch-Ruthe, C. Knabbe, D. Hendig, PLOS ONE / Public Library of Science 9 (2014).","chicago":"Kuzaj, Patricia, Joachim Kuhn, Ryan D. Michalek, Edward D. Karoly, Isabel Faust, Mareike Dabisch-Ruthe, Cornelius Knabbe, and Doris Hendig. “Large-Scaled Metabolic Profiling of Human Dermal Fibroblasts Derived from Pseudoxanthoma Elasticum Patients and Healthy Controls.” PLOS ONE / Public Library of Science 9, no. 9 (2014). https://doi.org/10.1371/journal.pone.0108336.","din1505-2-1":"Kuzaj, Patricia ; Kuhn, Joachim ; Michalek, Ryan D. ; Karoly, Edward D. ; Faust, Isabel ; Dabisch-Ruthe, Mareike ; Knabbe, Cornelius ; Hendig, Doris: Large-Scaled Metabolic Profiling of Human Dermal Fibroblasts Derived from Pseudoxanthoma Elasticum Patients and Healthy Controls. In: PLOS ONE / Public Library of Science Bd. 9. San Francisco, California, US, Public Library of Science (PLoS) (2014), Nr. 9","bjps":"Kuzaj P et al. (2014) Large-Scaled Metabolic Profiling of Human Dermal Fibroblasts Derived from Pseudoxanthoma Elasticum Patients and Healthy Controls. PLOS ONE / Public Library of Science 9.","chicago-de":"Kuzaj, Patricia, Joachim Kuhn, Ryan D. Michalek, Edward D. Karoly, Isabel Faust, Mareike Dabisch-Ruthe, Cornelius Knabbe und Doris Hendig. 2014. Large-Scaled Metabolic Profiling of Human Dermal Fibroblasts Derived from Pseudoxanthoma Elasticum Patients and Healthy Controls. PLOS ONE / Public Library of Science 9, Nr. 9. doi:10.1371/journal.pone.0108336, ."},"quality_controlled":"1","publisher":"Public Library of Science (PLoS)","publication_status":"published","publication_identifier":{"eissn":["1932-6203"]},"department":[{"_id":"DEP4010"}],"title":"Large-Scaled Metabolic Profiling of Human Dermal Fibroblasts Derived from Pseudoxanthoma Elasticum Patients and Healthy Controls","doi":"10.1371/journal.pone.0108336","issue":"9","publication":"PLOS ONE / Public Library of Science ","author":[{"first_name":"Patricia","last_name":"Kuzaj","full_name":"Kuzaj, Patricia"},{"first_name":"Joachim","full_name":"Kuhn, Joachim","last_name":"Kuhn"},{"first_name":"Ryan D.","full_name":"Michalek, Ryan D.","last_name":"Michalek"},{"full_name":"Karoly, Edward D.","last_name":"Karoly","first_name":"Edward D."},{"first_name":"Isabel","full_name":"Faust, Isabel","last_name":"Faust"},{"orcid":"https://orcid.org/0009-0008-7644-0826","first_name":"Mareike","last_name":"Dabisch-Ruthe","full_name":"Dabisch-Ruthe, Mareike","id":"66516"},{"last_name":"Knabbe","full_name":"Knabbe, Cornelius","first_name":"Cornelius"},{"first_name":"Doris","full_name":"Hendig, Doris","last_name":"Hendig"}],"status":"public","place":"San Francisco, California, US","abstract":[{"text":"Mutations in the ABC transporter ABCC6 were recently identified as cause of Pseudoxanthoma elasticum (PXE), a rare genetic disorder characterized by progressive mineralization of elastic fibers. We used an untargeted metabolic approach to identify biochemical differences between human dermal fibroblasts from healthy controls and PXE patients in an attempt to find a link between ABCC6 deficiency, cellular metabolic alterations and disease pathogenesis. 358 compounds were identified by mass spectrometry covering lipids, amino acids, peptides, carbohydrates, nucleotides, vitamins and cofactors, xenobiotics and energy metabolites. We found substantial differences in glycerophospholipid composition, leucine dipeptides, and polypeptides as well as alterations in pantothenate and guanine metabolism to be significantly associated with PXE pathogenesis. These findings can be linked to extracellular matrix remodeling and increased oxidative stress, which reflect characteristic hallmarks of PXE. Our study could facilitate a better understanding of biochemical pathways involved in soft tissue mineralization.","lang":"eng"}],"type":"scientific_journal_article","_id":"12987","volume":9,"user_id":"83781","article_number":"e108336","year":"2014","date_updated":"2025-06-17T13:49:26Z","language":[{"iso":"eng"}],"date_created":"2025-06-17T06:54:30Z"},{"conference":{"name":"10. Trierer Lebensmitteltag","end_date":"2013-05-24","start_date":"2013-05-24","location":"Trier"},"date_created":"2021-09-07T09:18:44Z","department":[{"_id":"DEP4009"},{"_id":"DEP4023"}],"title":"Wasser – der kalte Entzug – Dynamische Gefriertrocknung","language":[{"iso":"eng"}],"date_updated":"2023-03-15T13:50:04Z","year":2013,"user_id":"45673","type":"conference","_id":"6179","citation":{"van":"Müller U. Wasser – der kalte Entzug – Dynamische Gefriertrocknung. In 2013.","ieee":"U. Müller, “Wasser – der kalte Entzug – Dynamische Gefriertrocknung,” presented at the 10. Trierer Lebensmitteltag, Trier, 2013.","ama":"Müller U. Wasser – der kalte Entzug – Dynamische Gefriertrocknung. In: ; 2013.","apa":"Müller, U. (2013). Wasser – der kalte Entzug – Dynamische Gefriertrocknung. Presented at the 10. Trierer Lebensmitteltag, Trier.","havard":"U. Müller, Wasser – der kalte Entzug – Dynamische Gefriertrocknung, in: 2013.","ufg":"Müller, Ulrich (2013): Wasser – der kalte Entzug – Dynamische Gefriertrocknung, in: .","bjps":"Müller U (2013) Wasser – Der Kalte Entzug – Dynamische Gefriertrocknung.","chicago-de":"Müller, Ulrich. 2013. Wasser – der kalte Entzug – Dynamische Gefriertrocknung. In: .","short":"U. Müller, in: 2013.","chicago":"Müller, Ulrich. “Wasser – Der Kalte Entzug – Dynamische Gefriertrocknung,” 2013.","mla":"Müller, Ulrich. Wasser – Der Kalte Entzug – Dynamische Gefriertrocknung. 2013.","din1505-2-1":"Müller, Ulrich: Wasser – der kalte Entzug – Dynamische Gefriertrocknung. In: , 2013"},"author":[{"last_name":"Müller","id":"12119","full_name":"Müller, Ulrich","first_name":"Ulrich"}],"status":"public"},{"type":"conference","_id":"6449","citation":{"ieee":"U. Müller, “Mikrobiologie-Datenbank Lemgo – D- und z-Werte Lebensmittel-relevanter Mikroorganismen oder ‚Die Lemgo D- and z-value Database for Food‘ (LDzBase),” presented at the GDL-Symposium „Sicherung der Lebensmittelqualität – kinetische Aspekte, 2013.","van":"Müller U. Mikrobiologie-Datenbank Lemgo – D- und z-Werte Lebensmittel-relevanter Mikroorganismen oder ‚Die Lemgo D- and z-value Database for Food‘ (LDzBase). In 2013.","bjps":"Müller U (2013) Mikrobiologie-Datenbank Lemgo – D- Und z-Werte Lebensmittel-Relevanter Mikroorganismen Oder ‚Die Lemgo D- and z-Value Database for Food‘ (LDzBase).","chicago-de":"Müller, Ulrich. 2013. Mikrobiologie-Datenbank Lemgo – D- und z-Werte Lebensmittel-relevanter Mikroorganismen oder ‚Die Lemgo D- and z-value Database for Food‘ (LDzBase). 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Mikrobiologie-Datenbank Lemgo – D- Und z-Werte Lebensmittel-Relevanter Mikroorganismen Oder ‚Die Lemgo D- and z-Value Database for Food‘ (LDzBase). 2013.","chicago":"Müller, Ulrich. “Mikrobiologie-Datenbank Lemgo – D- Und z-Werte Lebensmittel-Relevanter Mikroorganismen Oder ‚Die Lemgo D- and z-Value Database for Food‘ (LDzBase),” 2013.","ama":"Müller U. Mikrobiologie-Datenbank Lemgo – D- und z-Werte Lebensmittel-relevanter Mikroorganismen oder ‚Die Lemgo D- and z-value Database for Food‘ (LDzBase). In: ; 2013.","short":"U. Müller, in: 2013."},"author":[{"first_name":"Ulrich","last_name":"Müller","full_name":"Müller, Ulrich","id":"12119"}],"status":"public","title":"Mikrobiologie-Datenbank Lemgo – D- und z-Werte Lebensmittel-relevanter Mikroorganismen oder ‚Die Lemgo D- and z-value Database for Food‘ (LDzBase)","department":[{"_id":"DEP4009"}],"language":[{"iso":"eng"}],"conference":{"start_date":"2013-06-24","end_date":"2013-06-25","name":"GDL-Symposium „Sicherung der Lebensmittelqualität – kinetische Aspekte"},"date_created":"2021-09-21T08:04:39Z","user_id":"45673","year":2013,"date_updated":"2023-03-15T13:50:06Z"},{"publication":"Animal Cell Biotechnology","doi":"10.1007/978-1-62703-733-4_22","publication_identifier":{"issn":["1064-3745","1940-6029"],"isbn":["9781627037327"],"eisbn":["9781627037334"]},"publication_status":"published","title":"Seed Train Optimization for Cell Culture","department":[{"_id":"DEP4021"}],"keyword":["Seed train Optimization Modeling Prediction Space-Time-Yield (STY) Systems approach Bioinformatics Computational biotechnology Suspension Production"],"publisher":"Humana Press","citation":{"bjps":"Frahm B (2013) Seed Train Optimization for Cell Culture. Animal Cell Biotechnology, vol. 1104. Totowa, NJ: Humana Press, pp. 355–367.","chicago-de":"Frahm, Björn. 2013. Seed Train Optimization for Cell Culture. In: Animal Cell Biotechnology, 1104:355–367. Methods in Molecular Biology . Totowa, NJ: Humana Press. doi:10.1007/978-1-62703-733-4_22, .","van":"Frahm B. Seed Train Optimization for Cell Culture. In: Animal Cell Biotechnology. Totowa, NJ: Humana Press; 2013. p. 355–67. (Methods in Molecular Biology ; vol. 1104).","ieee":"B. Frahm, “Seed Train Optimization for Cell Culture,” in Animal Cell Biotechnology, vol. 1104, Totowa, NJ: Humana Press, 2013, pp. 355–367.","short":"B. Frahm, in: Animal Cell Biotechnology, Humana Press, Totowa, NJ, 2013, pp. 355–367.","ama":"Frahm B. Seed Train Optimization for Cell Culture. In: Animal Cell Biotechnology. Vol 1104. Methods in Molecular Biology . Totowa, NJ: Humana Press; 2013:355-367. doi:10.1007/978-1-62703-733-4_22","chicago":"Frahm, Björn. “Seed Train Optimization for Cell Culture.” In Animal Cell Biotechnology, 1104:355–67. Methods in Molecular Biology . Totowa, NJ: Humana Press, 2013. https://doi.org/10.1007/978-1-62703-733-4_22.","mla":"Frahm, Björn. “Seed Train Optimization for Cell Culture.” Animal Cell Biotechnology, vol. 1104, Humana Press, 2013, pp. 355–67, doi:10.1007/978-1-62703-733-4_22.","apa":"Frahm, B. (2013). Seed Train Optimization for Cell Culture. In Animal Cell Biotechnology (Vol. 1104, pp. 355–367). Totowa, NJ: Humana Press. https://doi.org/10.1007/978-1-62703-733-4_22","din1505-2-1":"Frahm, Björn: Seed Train Optimization for Cell Culture. In: Animal Cell Biotechnology, Methods in Molecular Biology . Bd. 1104. Totowa, NJ : Humana Press, 2013, S. 355–367","havard":"B. Frahm, Seed Train Optimization for Cell Culture, in: Animal Cell Biotechnology, Humana Press, Totowa, NJ, 2013: pp. 355–367.","ufg":"Frahm, Björn (2013): Seed Train Optimization for Cell Culture, in: Animal Cell Biotechnology (=Methods in Molecular Biology 1104), Totowa, NJ, S. 355–367."},"intvolume":" 1104","series_title":"Methods in Molecular Biology ","date_created":"2020-05-19T14:45:43Z","language":[{"iso":"eng"}],"year":2013,"date_updated":"2023-03-15T13:49:39Z","user_id":"74004","type":"book_chapter","_id":"2394","page":"355-367","volume":1104,"abstract":[{"lang":"eng","text":"For the production of biopharmaceuticals a seed train is required to generate an adequate number of cells for inoculation of the production bioreactor. This seed train is time- and cost-intensive but offers potential for optimization. A method and a protocol are described for the seed train mapping, directed modeling without major effort, and its optimization regarding selected optimization criteria such as optimal points in time for cell passaging. Furthermore, the method can also be applied for the set-up of a new seed train, for example for a new cell line. Although the chapter is directed towards suspension cell lines, the method is also generally applicable, e.g. for adherent cell lines."}],"place":"Totowa, NJ","author":[{"first_name":"Björn","full_name":"Frahm, Björn","last_name":"Frahm"}],"status":"public"},{"volume":92,"citation":{"bjps":"Stiebing A and Weyland G (2013) Was Ist Erlaubt, Was Verboten? : 8. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost - Teil 1. Fleischwirtschaft 92, 65–69.","chicago-de":"Stiebing, Achim und Gerd Weyland. 2013. Was ist erlaubt, was verboten? : 8. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost - Teil 1. Fleischwirtschaft 92, Nr. 9: 65–69.","din1505-2-1":"Stiebing, Achim ; Weyland, Gerd: Was ist erlaubt, was verboten? : 8. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost - Teil 1. In: Fleischwirtschaft Bd. 92 (2013), Nr. 9, S. 65–69","chicago":"Stiebing, Achim, and Gerd Weyland. “Was Ist Erlaubt, Was Verboten? : 8. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost - Teil 1.” Fleischwirtschaft 92, no. 9 (2013): 65–69.","short":"A. Stiebing, G. Weyland, Fleischwirtschaft 92 (2013) 65–69.","mla":"Stiebing, Achim, and Gerd Weyland. “Was Ist Erlaubt, Was Verboten? : 8. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost - Teil 1.” Fleischwirtschaft, vol. 92, no. 9, 2013, pp. 65–69.","van":"Stiebing A, Weyland G. Was ist erlaubt, was verboten? : 8. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost - Teil 1. Fleischwirtschaft. 2013;92(9):65–9.","ieee":"A. Stiebing and G. Weyland, “Was ist erlaubt, was verboten? : 8. 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Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost - Teil 1, Fleischwirtschaft. 92 (2013) 65–69."},"_id":"2544","page":"65 - 69","type":"journal_article","intvolume":" 92","status":"public","author":[{"first_name":"Achim","full_name":"Stiebing, Achim","id":"12235","last_name":"Stiebing"},{"first_name":"Gerd","id":"52116","full_name":"Weyland, Gerd","last_name":"Weyland"}],"date_created":"2020-05-24T14:07:29Z","publication":"Fleischwirtschaft","issue":"9","language":[{"iso":"eng"}],"title":"Was ist erlaubt, was verboten? : 8. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost - Teil 1","department":[{"_id":"DEP4000"}],"date_updated":"2023-03-15T13:49:41Z","year":2013,"user_id":"79260"},{"year":2013,"date_updated":"2023-03-15T13:49:41Z","user_id":"79260","date_created":"2020-05-24T14:09:16Z","publication":"Fleischwirtschaft","language":[{"iso":"eng"}],"issue":"10","title":"Was ist erlaubt, was verboten? : 8. 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Was ist erlaubt, was verboten? : 8. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost - Teil 2. Fleischwirtschaft, 92(10), 61–62.","van":"Stiebing A, Weyland G. Was ist erlaubt, was verboten? : 8. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost - Teil 2. Fleischwirtschaft. 2013;92(10):61–2.","ieee":"A. Stiebing and G. Weyland, “Was ist erlaubt, was verboten? : 8. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost - Teil 2,” Fleischwirtschaft, vol. 92, no. 10, pp. 61–62, 2013."}},{"status":"public","author":[{"first_name":"G.","last_name":"Klein","full_name":"Klein, G."},{"first_name":"C.","full_name":"Rüben, C.","last_name":"Rüben"},{"full_name":"Upmann, Matthias","id":"12666","last_name":"Upmann","first_name":"Matthias"}],"intvolume":" 67","citation":{"chicago-de":"Klein, G., C. Rüben und Matthias Upmann. 2013. Antimicrobial activity of essential oil components against important food spoilage microorganisms. 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Schneider, (2013).","chicago":"Schneider, Jan. “Hygieneanforderungen an Die Herstellung Und Aseptische Abfüllung von Getränken - Grundlagen Und Auslegungskriterien,” 2013.","din1505-2-1":"Schneider, Jan: Hygieneanforderungen an die Herstellung und aseptische Abfüllung von Getränken - Grundlagen und Auslegungskriterien (2013)"},"page":"77","_id":"3411","type":"patent","abstract":[{"lang":"ger","text":"Diese Richtlinie gibt eine Handlungsanleitung für Planung, Errichtung, Abnahme und Betrieb von Anlagen zur hygienisch sicheren Verarbeitung und für die aseptische Abfüllung von mikrobiologisch sensiblen Getränken und Milchmischgetränken, ohne den Zusatz von Konservierungsmitteln und Kaltentkeimungsmitteln sowie ohne Maßnahmen zur Keiminaktivierung, z.B. die Heißabfüllung oder Tunnelpasteurisation, nach dem Verschließen des Gebindes. Die Richtlinie gilt für aseptische Abfüllanlagen und deren Peripherie, die kommerzielle sterile Getränke und Milchmischgetränke rekontaminationsfrei in vorentkeimte bzw. in der Anlage keimfrei produzierte Packmittel einfüllen und verschließen. Des Weiteren gilt diese Richtlinie für alle zugeordneten Maschinen und Aggregate sowie das Anlagenumfeld. Aseptische Abfüllanlagen der pharmazeutischen Industrie werden nicht behandelt, da die Begrifflichkeiten und Anforderungen von denen der Nahrungsmittel- und Getränkeindustrie abweichen"}],"publication_date":"2018-10-00","ipn":"VDI 4066 Blatt1"},{"author":[{"last_name":"Kutz","full_name":"Kutz, Gerd","id":"12015","first_name":"Gerd"}],"status":"public","type":"conference","_id":"3629","citation":{"ieee":"G. Kutz, “Filterintegritätstests,” presented at the Fortbildungsveranstaltung „APVbasics: Praktikum: Aseptisches Arbeiten, Detmold, 2013.","van":"Kutz G. Filterintegritätstests. In 2013.","chicago-de":"Kutz, Gerd. 2013. 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(Methods in Molecular Biology; vol. 1104)."},"intvolume":" 1104","series_title":"Methods in Molecular Biology","edition":"3","doi":"10.1007/978-1-62703-733-4_22","publication_status":"published","publication_identifier":{"eisbn":["978-1-62703-733-4"],"isbn":["978-1-62703-732-7"],"issn":["1064-3745"],"eissn":["1940-6029"]},"title":"Seed Train Optimization for Cell Culture","department":[{"_id":"DEP4000"}],"publication":"Animal Cell Biotechnology - Methods and Protocols","keyword":["Seed train","Optimization","Modeling","Prediction","Space-Time-Yield (STY)","Systems approach","Bioinformatics","Computational biotechnology","Suspension","Production"],"abstract":[{"text":"For the production of biopharmaceuticals a seed train is required to generate an adequate number of cells for inoculation of the production bioreactor. This seed train is time- and cost-intensive but offers potential for optimization. A method and a protocol are described for the seed train mapping, directed modeling without major effort, and its optimization regarding selected optimization criteria such as optimal points in time for cell passaging. Furthermore, the method can also be applied for the set-up of a new seed train, for example for a new cell line. 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An independent claim is also included for using the photobioreactor, comprising executing an arbitrary discontinuous movement using the light sources. 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Entwicklung und Herstellung des fermentierten alkoholischen Getränks ALEicious. In 2012.","havard":"M. Behler, K. Queisser, L. Oppermann, E. Jacoby, J. Lier, T. Broeker, J. Schneider, Entwicklung und Herstellung des fermentierten alkoholischen Getränks ALEicious, in: 2012.","ufg":"Behler, M. u. a.: Entwicklung und Herstellung des fermentierten alkoholischen Getränks ALEicious, in: o. Hg.: o. O. 2012.","ama":"Behler M, Queisser K, Oppermann L, et al. Entwicklung und Herstellung des fermentierten alkoholischen Getränks ALEicious. In: ; 2012.","apa":"Behler, M., Queisser, K., Oppermann, L., Jacoby, E., Lier, J., Broeker, T., & Schneider, J. (2012). Entwicklung und Herstellung des fermentierten alkoholischen Getränks ALEicious. Craft Brewers Days, Hamburg."},"author":[{"first_name":"M.","full_name":"Behler, M.","last_name":"Behler"},{"full_name":"Queisser, K.","last_name":"Queisser","first_name":"K."},{"last_name":"Oppermann","full_name":"Oppermann, L.","first_name":"L."},{"first_name":"E.","last_name":"Jacoby","full_name":"Jacoby, E."},{"first_name":"J.","last_name":"Lier","full_name":"Lier, J."},{"last_name":"Broeker","full_name":"Broeker, Timo","id":"43927","first_name":"Timo"},{"first_name":"Jan","orcid":"0000-0001-6401-8873","id":"13209","full_name":"Schneider, Jan","last_name":"Schneider"}],"status":"public","language":[{"iso":"ger"}],"department":[{"_id":"DEP4023"},{"_id":"DEP4018"}],"title":"Entwicklung und Herstellung des fermentierten alkoholischen Getränks ALEicious","conference":{"end_date":"2012-09-02","location":"Hamburg","start_date":"2012-09-01","name":"Craft Brewers Days"},"date_created":"2021-03-30T09:18:30Z","user_id":"83779","date_updated":"2024-05-24T06:55:09Z","year":"2012"},{"date_created":"2021-03-30T09:42:08Z","conference":{"name":"GDL-Kongress","end_date":"2012-09-29","location":"Dresden","start_date":"2012-09-27"},"department":[{"_id":"DEP4023"},{"_id":"DEP4018"}],"title":"Entschlüsselung der traditionellen Wasserkefirrezeptur zum Scale-Up","language":[{"iso":"eng"}],"year":"2012","date_updated":"2024-05-24T06:59:10Z","user_id":"83779","citation":{"apa":"Steffens, M., & Schneider, J. (2012). Entschlüsselung der traditionellen Wasserkefirrezeptur zum Scale-Up. GDL-Kongress, Dresden.","ama":"Steffens M, Schneider J. Entschlüsselung der traditionellen Wasserkefirrezeptur zum Scale-Up. In: ; 2012.","ufg":"Steffens, M./Schneider, Jan: Entschlüsselung der traditionellen Wasserkefirrezeptur zum Scale-Up, in: o. Hg.: o. O. 2012.","havard":"M. Steffens, J. Schneider, Entschlüsselung der traditionellen Wasserkefirrezeptur zum Scale-Up, in: 2012.","van":"Steffens M, Schneider J. Entschlüsselung der traditionellen Wasserkefirrezeptur zum Scale-Up. In 2012.","ieee":"M. Steffens and J. Schneider, “Entschlüsselung der traditionellen Wasserkefirrezeptur zum Scale-Up,” presented at the GDL-Kongress, Dresden, 2012.","din1505-2-1":"Steffens, M. ; Schneider, Jan: Entschlüsselung der traditionellen Wasserkefirrezeptur zum Scale-Up. In: , 2012","short":"M. Steffens, J. Schneider, in: 2012.","chicago":"Steffens, M., and Jan Schneider. “Entschlüsselung Der Traditionellen Wasserkefirrezeptur Zum Scale-Up,” 2012.","mla":"Steffens, M., and Jan Schneider. Entschlüsselung Der Traditionellen Wasserkefirrezeptur Zum Scale-Up. 2012.","chicago-de":"Steffens, M. und Jan Schneider. 2012. Entschlüsselung der traditionellen Wasserkefirrezeptur zum Scale-Up. In: .","bjps":"Steffens M and Schneider J (2012) Entschlüsselung Der Traditionellen Wasserkefirrezeptur Zum Scale-Up."},"type":"conference","_id":"5357","status":"public","author":[{"first_name":"M.","last_name":"Steffens","full_name":"Steffens, M."},{"last_name":"Schneider","id":"13209","full_name":"Schneider, Jan","orcid":"0000-0001-6401-8873","first_name":"Jan"}]},{"year":2012,"date_updated":"2023-03-15T13:49:59Z","user_id":"74222","date_created":"2021-03-31T07:14:49Z","conference":{"name":"GDL-Kongress Lebensmitteltechnologie 2012 ","end_date":"2012-09-29","location":"Dresden","start_date":"2012-09-27"},"language":[{"iso":"eng"}],"department":[{"_id":"DEP4023"},{"_id":"DEP4009"}],"title":"Mechanische Sattdampfentkeimung von Drogen","author":[{"last_name":"Schwarzer","id":"13329","full_name":"Schwarzer, Knut","first_name":"Knut"},{"first_name":"Anna","last_name":"Dammann_","id":"43899","full_name":"Dammann_, Anna"},{"full_name":"Krüger, H. ","last_name":"Krüger","first_name":"H. "},{"last_name":"Lange","full_name":"Lange, H.","first_name":"H."},{"last_name":"Müller","id":"12119","full_name":"Müller, Ulrich","first_name":"Ulrich"}],"status":"public","_id":"5374","type":"conference","citation":{"bjps":"Schwarzer K et al. (2012) Mechanische Sattdampfentkeimung von Drogen.","chicago-de":"Schwarzer, Knut, Anna Dammann_, H. Krüger, H. Lange und Ulrich Müller. 2012. Mechanische Sattdampfentkeimung von Drogen. In: .","short":"K. Schwarzer, A. Dammann_, H. Krüger, H. Lange, U. Müller, in: 2012.","chicago":"Schwarzer, Knut, Anna Dammann_, H. Krüger, H. Lange, and Ulrich Müller. “Mechanische Sattdampfentkeimung von Drogen,” 2012.","mla":"Schwarzer, Knut, et al. Mechanische Sattdampfentkeimung von Drogen. 2012.","din1505-2-1":"Schwarzer, Knut ; Dammann_, Anna ; Krüger, H. ; Lange, H. ; Müller, Ulrich: Mechanische Sattdampfentkeimung von Drogen. In: , 2012","van":"Schwarzer K, Dammann_ A, Krüger H, Lange H, Müller U. Mechanische Sattdampfentkeimung von Drogen. In 2012.","ieee":"K. Schwarzer, A. Dammann_, H. Krüger, H. Lange, and U. Müller, “Mechanische Sattdampfentkeimung von Drogen,” presented at the GDL-Kongress Lebensmitteltechnologie 2012 , Dresden, 2012.","havard":"K. Schwarzer, A. Dammann_, H. Krüger, H. Lange, U. Müller, Mechanische Sattdampfentkeimung von Drogen, in: 2012.","ufg":"Schwarzer, Knut et. al. (2012): Mechanische Sattdampfentkeimung von Drogen, in: .","ama":"Schwarzer K, Dammann_ A, Krüger H, Lange H, Müller U. Mechanische Sattdampfentkeimung von Drogen. In: ; 2012.","apa":"Schwarzer, K., Dammann_, A., Krüger, H., Lange, H., & Müller, U. (2012). Mechanische Sattdampfentkeimung von Drogen. Presented at the GDL-Kongress Lebensmitteltechnologie 2012 , Dresden."}},{"author":[{"first_name":"Roland","full_name":"Pliske, Roland","id":"12864","last_name":"Pliske"},{"first_name":"Ulrich","full_name":"Müller, Ulrich","id":"12119","last_name":"Müller"},{"full_name":"Kohlus, R.","last_name":"Kohlus","first_name":"R."}],"status":"public","_id":"5375","type":"conference","citation":{"short":"R. Pliske, U. Müller, R. Kohlus, in: 2012.","chicago":"Pliske, Roland, Ulrich Müller, and R. Kohlus. “Untersuchung zur Steigerung der Geschwindigkeit der Gefriertrocknung durch Bewegung des Trocknungsgutes,” 2012.","mla":"Pliske, Roland, et al. Untersuchung zur Steigerung der Geschwindigkeit der Gefriertrocknung durch Bewegung des Trocknungsgutes. 2012.","din1505-2-1":"Pliske, Roland ; Müller, Ulrich ; Kohlus, R.: Untersuchung zur Steigerung der Geschwindigkeit der Gefriertrocknung durch Bewegung des Trocknungsgutes. In: , 2012","bjps":"Pliske R, Müller U and Kohlus R (2012) Untersuchung zur Steigerung der Geschwindigkeit der Gefriertrocknung durch Bewegung des Trocknungsgutes.","chicago-de":"Pliske, Roland, Ulrich Müller und R. Kohlus. 2012. Untersuchung zur Steigerung der Geschwindigkeit der Gefriertrocknung durch Bewegung des Trocknungsgutes. In: .","havard":"R. Pliske, U. Müller, R. Kohlus, Untersuchung zur Steigerung der Geschwindigkeit der Gefriertrocknung durch Bewegung des Trocknungsgutes, in: 2012.","ufg":"Pliske, Roland et. al. (2012): Untersuchung zur Steigerung der Geschwindigkeit der Gefriertrocknung durch Bewegung des Trocknungsgutes, in: .","ama":"Pliske R, Müller U, Kohlus R. Untersuchung zur Steigerung der Geschwindigkeit der Gefriertrocknung durch Bewegung des Trocknungsgutes. In: ; 2012.","apa":"Pliske, R., Müller, U., & Kohlus, R. (2012). Untersuchung zur Steigerung der Geschwindigkeit der Gefriertrocknung durch Bewegung des Trocknungsgutes. Presented at the GDL-Kongress Lebensmitteltechnologie 2012 , Dresden.","van":"Pliske R, Müller U, Kohlus R. Untersuchung zur Steigerung der Geschwindigkeit der Gefriertrocknung durch Bewegung des Trocknungsgutes. In 2012.","ieee":"R. Pliske, U. Müller, and R. Kohlus, “Untersuchung zur Steigerung der Geschwindigkeit der Gefriertrocknung durch Bewegung des Trocknungsgutes,” presented at the GDL-Kongress Lebensmitteltechnologie 2012 , Dresden, 2012."},"date_updated":"2023-03-15T13:49:59Z","year":2012,"user_id":"45673","date_created":"2021-03-31T07:29:03Z","conference":{"name":"GDL-Kongress Lebensmitteltechnologie 2012 ","end_date":"2012-09-29","location":"Dresden","start_date":"2012-09-27"},"language":[{"iso":"ger"}],"department":[{"_id":"DEP4023"},{"_id":"DEP4009"}],"title":"Untersuchung zur Steigerung der Geschwindigkeit der Gefriertrocknung durch Bewegung des Trocknungsgutes"},{"conference":{"start_date":"2012-11-12","location":"Giessen","end_date":"2012-11-12","name":" AK GVC des VDI-Bezirksverein Mittelhessen an der TH Mittelhessen"},"date_created":"2021-03-31T08:29:32Z","language":[{"iso":"eng"}],"title":"Entkeimung pflanzlicher Rohstoffe für die Lebensmittelherstellung und pharmazeutische/r Produkte","department":[{"_id":"DEP4023"},{"_id":"DEP4009"}],"year":2012,"date_updated":"2023-03-15T13:49:59Z","user_id":"45673","type":"conference","_id":"5377","citation":{"mla":"Müller, Ulrich. Entkeimung Pflanzlicher Rohstoffe Für Die Lebensmittelherstellung Und Pharmazeutische/r Produkte. 2012.","ama":"Müller U. Entkeimung pflanzlicher Rohstoffe für die Lebensmittelherstellung und pharmazeutische/r Produkte. In: ; 2012.","short":"U. Müller, in: 2012.","chicago":"Müller, Ulrich. “Entkeimung Pflanzlicher Rohstoffe Für Die Lebensmittelherstellung Und Pharmazeutische/r Produkte,” 2012.","din1505-2-1":"Müller, Ulrich: Entkeimung pflanzlicher Rohstoffe für die Lebensmittelherstellung und pharmazeutische/r Produkte. In: , 2012","apa":"Müller, U. (2012). Entkeimung pflanzlicher Rohstoffe für die Lebensmittelherstellung und pharmazeutische/r Produkte. Presented at the AK GVC des VDI-Bezirksverein Mittelhessen an der TH Mittelhessen, Giessen.","havard":"U. Müller, Entkeimung pflanzlicher Rohstoffe für die Lebensmittelherstellung und pharmazeutische/r Produkte, in: 2012.","ufg":"Müller, Ulrich (2012): Entkeimung pflanzlicher Rohstoffe für die Lebensmittelherstellung und pharmazeutische/r Produkte, in: .","bjps":"Müller U (2012) Entkeimung Pflanzlicher Rohstoffe Für Die Lebensmittelherstellung Und Pharmazeutische/r Produkte.","chicago-de":"Müller, Ulrich. 2012. Entkeimung pflanzlicher Rohstoffe für die Lebensmittelherstellung und pharmazeutische/r Produkte. In: .","ieee":"U. Müller, “Entkeimung pflanzlicher Rohstoffe für die Lebensmittelherstellung und pharmazeutische/r Produkte,” presented at the AK GVC des VDI-Bezirksverein Mittelhessen an der TH Mittelhessen, Giessen, 2012.","van":"Müller U. Entkeimung pflanzlicher Rohstoffe für die Lebensmittelherstellung und pharmazeutische/r Produkte. In 2012."},"author":[{"last_name":"Müller","full_name":"Müller, Ulrich","id":"12119","first_name":"Ulrich"}],"status":"public"},{"conference":{"name":"Tagung „Homogenisier- und Emulgiertechnologie für die Lebensmittelindustrie“ des Institut für Lebensmitteltechnologie.NRW und der Food-Processing Initiative e.V.","location":" Hochschule Ostwestfalen-Lippe, Lemgo","start_date":"2012-11-22","end_date":"2012-11-22"},"date_created":"2021-03-31T08:34:37Z","title":"Gegenstrominjektionstechnologie","department":[{"_id":"DEP4023"},{"_id":"DEP4009"}],"language":[{"iso":"ger"}],"year":2012,"date_updated":"2023-03-15T13:49:59Z","user_id":"45673","_id":"5378","type":"conference","citation":{"ieee":"U. Müller, “Gegenstrominjektionstechnologie,” presented at the Tagung „Homogenisier- und Emulgiertechnologie für die Lebensmittelindustrie“ des Institut für Lebensmitteltechnologie.NRW und der Food-Processing Initiative e.V., Hochschule Ostwestfalen-Lippe, Lemgo, 2012.","van":"Müller U. Gegenstrominjektionstechnologie. In 2012.","apa":"Müller, U. (2012). Gegenstrominjektionstechnologie. Presented at the Tagung „Homogenisier- und Emulgiertechnologie für die Lebensmittelindustrie“ des Institut für Lebensmitteltechnologie.NRW und der Food-Processing Initiative e.V., Hochschule Ostwestfalen-Lippe, Lemgo.","ama":"Müller U. Gegenstrominjektionstechnologie. In: ; 2012.","ufg":"Müller, Ulrich (2012): Gegenstrominjektionstechnologie, in: .","havard":"U. Müller, Gegenstrominjektionstechnologie, in: 2012.","chicago-de":"Müller, Ulrich. 2012. Gegenstrominjektionstechnologie. In: .","bjps":"Müller U (2012) Gegenstrominjektionstechnologie.","din1505-2-1":"Müller, Ulrich: Gegenstrominjektionstechnologie. In: , 2012","mla":"Müller, Ulrich. Gegenstrominjektionstechnologie. 2012.","short":"U. Müller, in: 2012.","chicago":"Müller, Ulrich. “Gegenstrominjektionstechnologie,” 2012."},"author":[{"first_name":"Ulrich","id":"12119","full_name":"Müller, Ulrich","last_name":"Müller"}],"status":"public"},{"language":[{"iso":"ger"}],"department":[{"_id":"DEP4023"},{"_id":"DEP4009"}],"title":"Homogenisier- und Emulgiertechnologie - ein kleiner Überblick","conference":{"name":"Tagung „Homogenisier- und Emulgiertechnologie für die Lebensmittelindustrie“ des Institut für Lebensmitteltechnologie.NRW und der Food-Processing Initiative e.V. ","location":"Hochschule Ostwestfalen-Lippe, Lemgo","start_date":"2012-11-22","end_date":"2012-11-22"},"date_created":"2021-03-31T08:38:03Z","user_id":"74222","date_updated":"2023-03-15T13:49:59Z","year":2012,"type":"conference","_id":"5379","citation":{"bjps":"Müller U (2012) Homogenisier- und Emulgiertechnologie - ein kleiner Überblick.","chicago-de":"Müller, Ulrich. 2012. Homogenisier- und Emulgiertechnologie - ein kleiner Überblick. In: .","chicago":"Müller, Ulrich. “Homogenisier- und Emulgiertechnologie - ein kleiner Überblick,” 2012.","short":"U. Müller, in: 2012.","mla":"Müller, Ulrich. Homogenisier- und Emulgiertechnologie - ein kleiner Überblick. 2012.","din1505-2-1":"Müller, Ulrich: Homogenisier- und Emulgiertechnologie - ein kleiner Überblick. In: , 2012","van":"Müller U. Homogenisier- und Emulgiertechnologie - ein kleiner Überblick. In 2012.","ieee":"U. Müller, “Homogenisier- und Emulgiertechnologie - ein kleiner Überblick,” presented at the Tagung „Homogenisier- und Emulgiertechnologie für die Lebensmittelindustrie“ des Institut für Lebensmitteltechnologie.NRW und der Food-Processing Initiative e.V. , Hochschule Ostwestfalen-Lippe, Lemgo, 2012.","ama":"Müller U. Homogenisier- und Emulgiertechnologie - ein kleiner Überblick. In: ; 2012.","apa":"Müller, U. (2012). Homogenisier- und Emulgiertechnologie - ein kleiner Überblick. Presented at the Tagung „Homogenisier- und Emulgiertechnologie für die Lebensmittelindustrie“ des Institut für Lebensmitteltechnologie.NRW und der Food-Processing Initiative e.V. , Hochschule Ostwestfalen-Lippe, Lemgo.","havard":"U. Müller, Homogenisier- und Emulgiertechnologie - ein kleiner Überblick, in: 2012.","ufg":"Müller, Ulrich (2012): Homogenisier- und Emulgiertechnologie - ein kleiner Überblick, in: ."},"author":[{"first_name":"Ulrich","id":"12119","full_name":"Müller, Ulrich","last_name":"Müller"}],"status":"public"},{"intvolume":" 12","quality_controlled":"1","publisher":"Springer","citation":{"din1505-2-1":"Dabisch-Ruthe, Mareike ; Vollmer, Tanja ; Adams, Ortwin ; Knabbe, Cornelius ; Dreier, Jens: Comparison of three multiplex PCR assays for the detection of respiratory viral infections: evaluation of xTAG respiratory virus panel fast assay, RespiFinder 19 assay and RespiFinder SMART 22 assay. In: BMC Infectious Diseases Bd. 12. Berlin ; Heidelberg, Springer (2012), Nr. 1","apa":"Dabisch-Ruthe, M., Vollmer, T., Adams, O., Knabbe, C., & Dreier, J. (2012). Comparison of three multiplex PCR assays for the detection of respiratory viral infections: evaluation of xTAG respiratory virus panel fast assay, RespiFinder 19 assay and RespiFinder SMART 22 assay. BMC Infectious Diseases, 12(1), Article 163. https://doi.org/10.1186/1471-2334-12-163","mla":"Dabisch-Ruthe, Mareike, et al. “Comparison of Three Multiplex PCR Assays for the Detection of Respiratory Viral Infections: Evaluation of XTAG Respiratory Virus Panel Fast Assay, RespiFinder 19 Assay and RespiFinder SMART 22 Assay.” BMC Infectious Diseases, vol. 12, no. 1, 163, 2012, https://doi.org/10.1186/1471-2334-12-163.","chicago":"Dabisch-Ruthe, Mareike, Tanja Vollmer, Ortwin Adams, Cornelius Knabbe, and Jens Dreier. “Comparison of Three Multiplex PCR Assays for the Detection of Respiratory Viral Infections: Evaluation of XTAG Respiratory Virus Panel Fast Assay, RespiFinder 19 Assay and RespiFinder SMART 22 Assay.” BMC Infectious Diseases 12, no. 1 (2012). https://doi.org/10.1186/1471-2334-12-163.","ama":"Dabisch-Ruthe M, Vollmer T, Adams O, Knabbe C, Dreier J. Comparison of three multiplex PCR assays for the detection of respiratory viral infections: evaluation of xTAG respiratory virus panel fast assay, RespiFinder 19 assay and RespiFinder SMART 22 assay. BMC Infectious Diseases. 2012;12(1). doi:10.1186/1471-2334-12-163","short":"M. Dabisch-Ruthe, T. Vollmer, O. Adams, C. Knabbe, J. Dreier, BMC Infectious Diseases 12 (2012).","ufg":"Dabisch-Ruthe, Mareike u. a.: Comparison of three multiplex PCR assays for the detection of respiratory viral infections: evaluation of xTAG respiratory virus panel fast assay, RespiFinder 19 assay and RespiFinder SMART 22 assay, in: BMC Infectious Diseases 12 (2012), H. 1.","havard":"M. Dabisch-Ruthe, T. Vollmer, O. Adams, C. Knabbe, J. Dreier, Comparison of three multiplex PCR assays for the detection of respiratory viral infections: evaluation of xTAG respiratory virus panel fast assay, RespiFinder 19 assay and RespiFinder SMART 22 assay, BMC Infectious Diseases. 12 (2012).","chicago-de":"Dabisch-Ruthe, Mareike, Tanja Vollmer, Ortwin Adams, Cornelius Knabbe und Jens Dreier. 2012. Comparison of three multiplex PCR assays for the detection of respiratory viral infections: evaluation of xTAG respiratory virus panel fast assay, RespiFinder 19 assay and RespiFinder SMART 22 assay. BMC Infectious Diseases 12, Nr. 1. doi:10.1186/1471-2334-12-163, .","bjps":"Dabisch-Ruthe M et al. (2012) Comparison of Three Multiplex PCR Assays for the Detection of Respiratory Viral Infections: Evaluation of XTAG Respiratory Virus Panel Fast Assay, RespiFinder 19 Assay and RespiFinder SMART 22 Assay. BMC Infectious Diseases 12.","ieee":"M. Dabisch-Ruthe, T. Vollmer, O. Adams, C. Knabbe, and J. Dreier, “Comparison of three multiplex PCR assays for the detection of respiratory viral infections: evaluation of xTAG respiratory virus panel fast assay, RespiFinder 19 assay and RespiFinder SMART 22 assay,” BMC Infectious Diseases, vol. 12, no. 1, Art. no. 163, 2012, doi: 10.1186/1471-2334-12-163.","van":"Dabisch-Ruthe M, Vollmer T, Adams O, Knabbe C, Dreier J. Comparison of three multiplex PCR assays for the detection of respiratory viral infections: evaluation of xTAG respiratory virus panel fast assay, RespiFinder 19 assay and RespiFinder SMART 22 assay. BMC Infectious Diseases. 2012;12(1)."},"keyword":["Respiratory Virus","Elution Volume","Multiplex Assay","Multiple Infection","Bocavirus"],"publication":"BMC Infectious Diseases","doi":"10.1186/1471-2334-12-163","issue":"1","publication_status":"published","publication_identifier":{"eissn":["1471-2334"]},"department":[{"_id":"DEP4010"}],"title":"Comparison of three multiplex PCR assays for the detection of respiratory viral infections: evaluation of xTAG respiratory virus panel fast assay, RespiFinder 19 assay and RespiFinder SMART 22 assay","place":"Berlin ; Heidelberg","author":[{"first_name":"Mareike","orcid":"https://orcid.org/0009-0008-7644-0826","id":"66516","full_name":"Dabisch-Ruthe, Mareike","last_name":"Dabisch-Ruthe"},{"full_name":"Vollmer, Tanja","last_name":"Vollmer","first_name":"Tanja"},{"first_name":"Ortwin","full_name":"Adams, Ortwin","last_name":"Adams"},{"full_name":"Knabbe, Cornelius","last_name":"Knabbe","first_name":"Cornelius"},{"first_name":"Jens","full_name":"Dreier, Jens","last_name":"Dreier"}],"status":"public","type":"scientific_journal_article","_id":"12983","volume":12,"abstract":[{"lang":"eng","text":"Background\r\nA broad spectrum of pathogens is causative for respiratory tract infections, but symptoms are mostly similar. Therefore, the identification of the causative viruses and bacteria is only feasible using multiplex PCR or several monoplex PCR tests in parallel.\r\nMethods\r\nThe analytical sensitivity of three multiplex PCR assays, RespiFinder-19, RespiFinder-SMART-22 and xTAG-Respiratory-Virus-Panel-Fast-Assay (RVP), were compared to monoplex real-time PCR with quantified standardized control material. All assays include the most common respiratory pathogens.\r\nResults\r\nTo compare the analytical sensitivity of the multiplex assays, samples were inoculated with 13 different quantified viruses in the range of 101 to 105 copies/ml. Concordant results were received for rhinovirus, whereas the RVP detected influenzavirus, RSV and hMPV more frequently in low concentrations. The RespiFinder-19 and the RespiFinder-SMART-22 showed a higher analytical sensitivity for adenoviruses and coronaviruses, whereas the RVP was incapable to detect adenovirus and coronavirus in concentrations of 104 copies/ml. The RespiFinder-19 and RespiFinder-SMART-22A did not detect influenzaviruses (104 copies/ml) and RSV (103 copies/ml). The detection of all 13 viruses in one sample was only achieved using monoplex PCR. To analyze possible competitive amplification reactions between the different viruses, samples were further inoculated with only 4 different viruses in one sample. Compared to the detection of 13 viruses in parallel, only a few differences were found.\r\nThe incidence of respiratory viruses was compared in tracheal secretion (TS) samples (n = 100) of mechanically ventilated patients in winter (n = 50) and summer (n = 50). In winter, respiratory viruses were detected in 32 TS samples (64%) by RespiFinder-19, whereas the detection rate with RVP was only 22%. The most frequent viruses were adenovirus (32%) and PIV-2 (20%). Multiple infections were detected in 16 TS samples (32%) by RespiFinder-19. Fewer infections were found in summer (RespiFinder-19: 20%; RVP: 6%). All positive results were verified using monoplex PCR.\r\nConclusions\r\nMultiplex PCR tests have a broad spectrum of pathogens to test at a time. Analysis of multiple inoculated samples revealed a different focus of the detected virus types by the three assays. Analysis of clinical samples showed a high concordance of detected viruses by the RespiFinder-19 compared to monoplex tests."}],"date_updated":"2025-06-17T13:49:03Z","year":"2012","article_number":"163","user_id":"83781","date_created":"2025-06-17T06:52:13Z","language":[{"iso":"eng"}]},{"citation":{"bjps":"Dammann_ A et al. (2011) Schonende Entkeimung von Medizinaldrogen Durch Das Lemgoer Verfahren.","chicago-de":"Dammann_, Anna, Knut Schwarzer, Ulrich Müller, H. Krüger und H. Langer. 2011. Schonende Entkeimung von Medizinaldrogen durch das Lemgoer Verfahren. In: .","chicago":"Dammann_, Anna, Knut Schwarzer, Ulrich Müller, H. Krüger, and H. Langer. “Schonende Entkeimung von Medizinaldrogen Durch Das Lemgoer Verfahren,” 2011.","short":"A. Dammann_, K. Schwarzer, U. Müller, H. Krüger, H. Langer, in: 2011.","mla":"Dammann_, Anna, et al. Schonende Entkeimung von Medizinaldrogen Durch Das Lemgoer Verfahren. 2011.","din1505-2-1":"Dammann_, Anna ; Schwarzer, Knut ; Müller, Ulrich ; Krüger, H. ; Langer, H.: Schonende Entkeimung von Medizinaldrogen durch das Lemgoer Verfahren. In: , 2011","van":"Dammann_ A, Schwarzer K, Müller U, Krüger H, Langer H. Schonende Entkeimung von Medizinaldrogen durch das Lemgoer Verfahren. In 2011.","ieee":"A. Dammann_, K. Schwarzer, U. Müller, H. Krüger, and H. Langer, “Schonende Entkeimung von Medizinaldrogen durch das Lemgoer Verfahren,” presented at the 6. Fachtagung Arznei- und Gewürzpflanzen, Berlin;, 2011.","ama":"Dammann_ A, Schwarzer K, Müller U, Krüger H, Langer H. Schonende Entkeimung von Medizinaldrogen durch das Lemgoer Verfahren. In: ; 2011.","apa":"Dammann_, A., Schwarzer, K., Müller, U., Krüger, H., & Langer, H. (2011). Schonende Entkeimung von Medizinaldrogen durch das Lemgoer Verfahren. Presented at the 6. Fachtagung Arznei- und Gewürzpflanzen, Berlin;","havard":"A. Dammann_, K. Schwarzer, U. Müller, H. Krüger, H. Langer, Schonende Entkeimung von Medizinaldrogen durch das Lemgoer Verfahren, in: 2011.","ufg":"Dammann_, Anna et. al. (2011): Schonende Entkeimung von Medizinaldrogen durch das Lemgoer Verfahren, in: ."},"_id":"6168","type":"conference","status":"public","author":[{"last_name":"Dammann_","id":"43899","full_name":"Dammann_, Anna","first_name":"Anna"},{"full_name":"Schwarzer, Knut","id":"13329","last_name":"Schwarzer","first_name":"Knut"},{"first_name":"Ulrich","last_name":"Müller","id":"12119","full_name":"Müller, Ulrich"},{"last_name":"Krüger","full_name":"Krüger, H.","first_name":"H."},{"first_name":"H.","full_name":"Langer, H.","last_name":"Langer"}],"language":[{"iso":"eng"}],"department":[{"_id":"DEP4023"},{"_id":"DEP4009"}],"title":"Schonende Entkeimung von Medizinaldrogen durch das Lemgoer Verfahren","conference":{"start_date":"2011-09","location":"Berlin;","end_date":"2011-09","name":"6. Fachtagung Arznei- und Gewürzpflanzen"},"date_created":"2021-09-07T08:39:43Z","user_id":"45673","date_updated":"2023-03-15T13:50:04Z","year":2011},{"status":"public","author":[{"first_name":"Jan","orcid":"0000-0001-6401-8873","full_name":"Schneider, Jan","id":"13209","last_name":"Schneider"},{"last_name":"Schwarzer","id":"13329","full_name":"Schwarzer, Knut","first_name":"Knut"},{"last_name":"Dammann_","full_name":"Dammann_, Anna","id":"43899","first_name":"Anna"},{"first_name":"Ulrich","id":"12119","full_name":"Müller, Ulrich","last_name":"Müller"},{"first_name":"M.","full_name":"Voetz, M.","last_name":"Voetz"}],"citation":{"short":"J. Schneider, K. Schwarzer, A. Dammann_, U. Müller, M. Voetz, in: 2011.","chicago":"Schneider, Jan, Knut Schwarzer, Anna Dammann_, Ulrich Müller, and M. Voetz. “Minimal Processing - Der Weg Zur Produkt Und Ressourcen Schonenden Getränkepasteurisation,” 2011.","ama":"Schneider J, Schwarzer K, Dammann_ A, Müller U, Voetz M. 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O. 2011.","bjps":"Schneider J et al. (2011) Minimal Processing - Der Weg Zur Produkt Und Ressourcen Schonenden Getränkepasteurisation.","chicago-de":"Schneider, Jan, Knut Schwarzer, Anna Dammann_, Ulrich Müller und M. Voetz. 2011. Minimal Processing - Der Weg zur Produkt und Ressourcen schonenden Getränkepasteurisation. In: .","van":"Schneider J, Schwarzer K, Dammann_ A, Müller U, Voetz M. Minimal Processing - Der Weg zur Produkt und Ressourcen schonenden Getränkepasteurisation. In 2011.","ieee":"J. Schneider, K. Schwarzer, A. Dammann_, U. Müller, and M. Voetz, “Minimal Processing - Der Weg zur Produkt und Ressourcen schonenden Getränkepasteurisation,” presented at the Fresenius Fachtagung Abfüllung sensibler Getränke, Berlin, 2011."},"type":"conference","_id":"6170","user_id":"83779","date_updated":"2024-05-23T11:13:24Z","year":"2011","department":[{"_id":"DEP4023"},{"_id":"DEP4009"},{"_id":"DEP4018"}],"title":"Minimal Processing - Der Weg zur Produkt und Ressourcen schonenden Getränkepasteurisation","language":[{"iso":"eng"}],"conference":{"start_date":"2011-10-29","location":"Berlin","end_date":"2011-10-30","name":"Fresenius Fachtagung Abfüllung sensibler Getränke"},"date_created":"2021-09-07T08:43:07Z"},{"date_created":"2021-09-14T09:25:17Z","publication":"Chem. Eng. Technol.","issue":"3","language":[{"iso":"ger"}],"department":[{"_id":"DEP4009"}],"title":"Plant extraction with Aquaeus Phase Systems","date_updated":"2023-03-15T13:50:04Z","year":2011,"user_id":"74222","citation":{"ama":"Schneider P, Bischoff F, Jordan V, Müller U, Schlitter K, Bart H-J. Plant extraction with Aquaeus Phase Systems. Chem Eng Technol. 2011;34(3):452-458.","apa":"Schneider, P., Bischoff, F., Jordan, V., Müller, U., Schlitter, K., & Bart, H.-J. (2011). Plant extraction with Aquaeus Phase Systems. Chem. Eng. Technol., 34(3), 452–458.","havard":"P. Schneider, F. Bischoff, V. Jordan, U. Müller, K. Schlitter, H.-J. Bart, Plant extraction with Aquaeus Phase Systems, Chem. Eng. Technol. 34 (2011) 452–458.","ufg":"Schneider, Pia et. al. (2011): Plant extraction with Aquaeus Phase Systems, in: Chem. Eng. Technol. 34 (3), S. 452–458.","van":"Schneider P, Bischoff F, Jordan V, Müller U, Schlitter K, Bart H-J. Plant extraction with Aquaeus Phase Systems. Chem Eng Technol. 2011;34(3):452–8.","ieee":"P. Schneider, F. Bischoff, V. Jordan, U. Müller, K. Schlitter, and H.-J. Bart, “Plant extraction with Aquaeus Phase Systems,” Chem. Eng. Technol., vol. 34, no. 3, pp. 452–458, 2011.","short":"P. Schneider, F. Bischoff, V. Jordan, U. Müller, K. Schlitter, H.-J. Bart, Chem. Eng. Technol. 34 (2011) 452–458.","chicago":"Schneider, Pia, F. Bischoff, V. Jordan, Ulrich Müller, K. Schlitter, and H.-J. Bart. “Plant extraction with Aquaeus Phase Systems.” Chem. Eng. Technol. 34, no. 3 (2011): 452–58.","mla":"Schneider, Pia, et al. “Plant extraction with Aquaeus Phase Systems.” Chem. Eng. Technol., vol. 34, no. 3, 2011, pp. 452–58.","din1505-2-1":"Schneider, Pia ; Bischoff, F. ; Jordan, V. ; Müller, Ulrich ; Schlitter, K. ; Bart, H.-J.: Plant extraction with Aquaeus Phase Systems. In: Chem. Eng. Technol. Bd. 34 (2011), Nr. 3, S. 452–458","bjps":"Schneider P et al. (2011) Plant extraction with Aquaeus Phase Systems. Chem. Eng. Technol. 34, 452–458.","chicago-de":"Schneider, Pia, F. Bischoff, V. Jordan, Ulrich Müller, K. Schlitter und H.-J. Bart. 2011. Plant extraction with Aquaeus Phase Systems. Chem. Eng. Technol. 34, Nr. 3: 452–458."},"volume":34,"page":"452-458","_id":"6205","type":"journal_article","intvolume":" 34","status":"public","author":[{"first_name":"Pia","full_name":"Schneider, Pia","id":"75629","last_name":"Schneider"},{"last_name":"Bischoff","full_name":"Bischoff, F.","first_name":"F."},{"first_name":"V.","last_name":"Jordan","full_name":"Jordan, V."},{"full_name":"Müller, Ulrich","id":"12119","last_name":"Müller","first_name":"Ulrich"},{"full_name":"Schlitter, K.","last_name":"Schlitter","first_name":"K."},{"last_name":"Bart","full_name":"Bart, H.-J.","first_name":"H.-J."}]},{"publication":"Brewing science : the scientific organ of the Weihenstephan Scientific Centre of the TU Munich, of Versuchs- and Lehranstalt für Brauerei in Berlin (VLB), of the Scientific Station for Breweries in Munich, of the Veritas laboratory in Zurich, of Doemens wba-Technikum Gmbh in Graefelfing/Munich = Monatsschrift für Brauwissenschaft ","title":"Flash Pasteurization of Beer - a Critical Review","department":[{"_id":"DEP4018"},{"_id":"DEP4009"},{"_id":"DEP4023"}],"publication_identifier":{"issn":["1866-5195 "]},"publication_status":"published","intvolume":" 64","publisher":"Carl","citation":{"van":"Dammann_ A, Schwarzer K, Müller U, Schneider J. Flash Pasteurization of Beer - a Critical Review. Brewing science : the scientific organ of the Weihenstephan Scientific Centre of the TU Munich, of Versuchs- and Lehranstalt für Brauerei in Berlin (VLB), of the Scientific Station for Breweries in Munich, of the Veritas laboratory in Zurich, of Doemens wba-Technikum Gmbh in Graefelfing/Munich = Monatsschrift für Brauwissenschaft . 2011;64:32–40.","ieee":"A. Dammann_, K. Schwarzer, U. Müller, and J. Schneider, “Flash Pasteurization of Beer - a Critical Review,” Brewing science : the scientific organ of the Weihenstephan Scientific Centre of the TU Munich, of Versuchs- and Lehranstalt für Brauerei in Berlin (VLB), of the Scientific Station for Breweries in Munich, of the Veritas laboratory in Zurich, of Doemens wba-Technikum Gmbh in Graefelfing/Munich = Monatsschrift für Brauwissenschaft , vol. 64, pp. 32–40, 2011.","ama":"Dammann_ A, Schwarzer K, Müller U, Schneider J. Flash Pasteurization of Beer - a Critical Review. Brewing science : the scientific organ of the Weihenstephan Scientific Centre of the TU Munich, of Versuchs- and Lehranstalt für Brauerei in Berlin (VLB), of the Scientific Station for Breweries in Munich, of the Veritas laboratory in Zurich, of Doemens wba-Technikum Gmbh in Graefelfing/Munich = Monatsschrift für Brauwissenschaft . 2011;64:32-40.","apa":"Dammann_, A., Schwarzer, K., Müller, U., & Schneider, J. (2011). Flash Pasteurization of Beer - a Critical Review. Brewing science : the scientific organ of the Weihenstephan Scientific Centre of the TU Munich, of Versuchs- and Lehranstalt für Brauerei in Berlin (VLB), of the Scientific Station for Breweries in Munich, of the Veritas laboratory in Zurich, of Doemens wba-Technikum Gmbh in Graefelfing/Munich = Monatsschrift für Brauwissenschaft , 64, 32–40.","havard":"A. Dammann_, K. Schwarzer, U. Müller, J. Schneider, Flash Pasteurization of Beer - a Critical Review, Brewing science : the scientific organ of the Weihenstephan Scientific Centre of the TU Munich, of Versuchs- and Lehranstalt für Brauerei in Berlin (VLB), of the Scientific Station for Breweries in Munich, of the Veritas laboratory in Zurich, of Doemens wba-Technikum Gmbh in Graefelfing/Munich = Monatsschrift für Brauwissenschaft . 64 (2011) 32–40.","ufg":"Dammann_, Anna u. a.: Flash Pasteurization of Beer - a Critical Review, in: Brewing science : the scientific organ of the Weihenstephan Scientific Centre of the TU Munich, of Versuchs- and Lehranstalt für Brauerei in Berlin (VLB), of the Scientific Station for Breweries in Munich, of the Veritas laboratory in Zurich, of Doemens wba-Technikum Gmbh in Graefelfing/Munich = Monatsschrift für Brauwissenschaft 64 (2011), S. 32–40.","chicago-de":"Dammann_, Anna, Knut Schwarzer, Ulrich Müller und Jan Schneider. 2011. Flash Pasteurization of Beer - a Critical Review. Brewing science : the scientific organ of the Weihenstephan Scientific Centre of the TU Munich, of Versuchs- and Lehranstalt für Brauerei in Berlin (VLB), of the Scientific Station for Breweries in Munich, of the Veritas laboratory in Zurich, of Doemens wba-Technikum Gmbh in Graefelfing/Munich = Monatsschrift für Brauwissenschaft 64: 32–40.","bjps":"Dammann_ A et al. (2011) Flash Pasteurization of Beer - a Critical Review. Brewing science : the scientific organ of the Weihenstephan Scientific Centre of the TU Munich, of Versuchs- and Lehranstalt für Brauerei in Berlin (VLB), of the Scientific Station for Breweries in Munich, of the Veritas laboratory in Zurich, of Doemens wba-Technikum Gmbh in Graefelfing/Munich = Monatsschrift für Brauwissenschaft 64, 32–40.","chicago":"Dammann_, Anna, Knut Schwarzer, Ulrich Müller, and Jan Schneider. “Flash Pasteurization of Beer - a Critical Review.” Brewing science : the scientific organ of the Weihenstephan Scientific Centre of the TU Munich, of Versuchs- and Lehranstalt für Brauerei in Berlin (VLB), of the Scientific Station for Breweries in Munich, of the Veritas laboratory in Zurich, of Doemens wba-Technikum Gmbh in Graefelfing/Munich = Monatsschrift für Brauwissenschaft 64 (2011): 32–40.","short":"A. Dammann_, K. Schwarzer, U. Müller, J. Schneider, Brewing science : the scientific organ of the Weihenstephan Scientific Centre of the TU Munich, of Versuchs- and Lehranstalt für Brauerei in Berlin (VLB), of the Scientific Station for Breweries in Munich, of the Veritas laboratory in Zurich, of Doemens wba-Technikum Gmbh in Graefelfing/Munich = Monatsschrift für Brauwissenschaft 64 (2011) 32–40.","mla":"Dammann_, Anna, et al. “Flash Pasteurization of Beer - a Critical Review.” Brewing science : the scientific organ of the Weihenstephan Scientific Centre of the TU Munich, of Versuchs- and Lehranstalt für Brauerei in Berlin (VLB), of the Scientific Station for Breweries in Munich, of the Veritas laboratory in Zurich, of Doemens wba-Technikum Gmbh in Graefelfing/Munich = Monatsschrift für Brauwissenschaft , vol. 64, 2011, pp. 32–40.","din1505-2-1":"Dammann_, Anna ; Schwarzer, Knut ; Müller, Ulrich ; Schneider, Jan: Flash Pasteurization of Beer - a Critical Review. In: Brewing science : the scientific organ of the Weihenstephan Scientific Centre of the TU Munich, of Versuchs- and Lehranstalt für Brauerei in Berlin (VLB), of the Scientific Station for Breweries in Munich, of the Veritas laboratory in Zurich, of Doemens wba-Technikum Gmbh in Graefelfing/Munich = Monatsschrift für Brauwissenschaft Bd. 64, Carl (2011), S. 32–40"},"related_material":{"link":[{"relation":"confirmation","url":"https://www.researchgate.net/publication/287852744_Flash_pasteurization_of_beer_-_A_critical_review"}]},"date_updated":"2025-01-30T15:22:24Z","year":"2011","user_id":"83781","date_created":"2021-09-14T09:41:29Z","language":[{"iso":"ger"}],"status":"public","author":[{"first_name":"Anna","last_name":"Dammann_","id":"43899","full_name":"Dammann_, Anna"},{"first_name":"Knut","id":"13329","full_name":"Schwarzer, Knut","last_name":"Schwarzer"},{"first_name":"Ulrich","last_name":"Müller","full_name":"Müller, Ulrich","id":"12119"},{"orcid":"0000-0001-6401-8873","first_name":"Jan","last_name":"Schneider","full_name":"Schneider, Jan","id":"13209"}],"volume":64,"type":"journal_article","page":"32-40","_id":"6206"},{"status":"public","author":[{"first_name":"Ulrich","full_name":"Müller, Ulrich","id":"12119","last_name":"Müller"},{"full_name":"Wilkens, H.","last_name":"Wilkens","first_name":"H."}],"citation":{"ieee":"U. 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Lemgoer Nachmittag zu Entkeimungsfragen","end_date":"2011-12-09","start_date":"2011-12-09","location":"Lemgo"},"date_created":"2021-09-21T08:18:59Z"},{"user_id":"45666","date_updated":"2023-03-15T13:49:39Z","year":2011,"language":[{"iso":"eng"}],"main_file_link":[{"url":"https://www.sciencedirect.com/science/article/pii/S1381117710002663"}],"date_created":"2020-05-15T10:21:22Z","status":"public","extern":"1","author":[{"first_name":"Wouter","last_name":"Van Hecke","full_name":"Van Hecke, Wouter"},{"full_name":"Haltrich, Dietmar","last_name":"Haltrich","first_name":"Dietmar"},{"last_name":"Frahm","full_name":"Frahm, Björn","id":"45666","first_name":"Björn"},{"first_name":"Helmut","full_name":"Brod, Helmut","last_name":"Brod"},{"full_name":"Dewulf, Jo","last_name":"Dewulf","first_name":"Jo"},{"first_name":"Herman","full_name":"Van Langenhove, Herman","last_name":"Van Langenhove"},{"last_name":"Ludwig","full_name":"Ludwig, Roland","first_name":"Roland"}],"volume":68,"page":"154-161","_id":"2350","type":"scientific_journal_article","title":"A biocatalytic cascade reaction sensitive to the gas–liquid interface: Modeling and upscaling in a dynamic membrane aeration reactor","department":[{"_id":"DEP4021"}],"publication_identifier":{"issn":["1381-1177"],"eisbn":["1873-3158"]},"publication_status":"published","issue":"2","doi":"10.1016/j.molcatb.2010.10.004","publication":"Journal of Molecular Catalysis B: Enzymatic","intvolume":" 68","citation":{"van":"Van Hecke W, Haltrich D, Frahm B, Brod H, Dewulf J, Van Langenhove H, et al. 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The aerator according to the invention comprises a cavity, a gas inlet for directing a gas into the cavity and two or more surfaces that are or can be pressed against one another in a form-fit such that a gas that is forced into the cavity by means of the gas inlet escapes through gaps that form between the compressed surfaces. 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Thumel. “Prämierungen belegen hohes Niveau – DLG-Qualitätsprüfungen 2010 und 2011 – Rohwürste und Rohpökelwaren.” Fleischwirtschaft , vol. 91, no. 9, 2011, pp. 86–91.","din1505-2-1":"Stiebing, Achim ; Thumel, H.: Prämierungen belegen hohes Niveau – DLG-Qualitätsprüfungen 2010 und 2011 – Rohwürste und Rohpökelwaren. In: Fleischwirtschaft Bd. 91 (2011), Nr. 9, S. 86–91","chicago-de":"Stiebing, Achim und H. Thumel. 2011. Prämierungen belegen hohes Niveau – DLG-Qualitätsprüfungen 2010 und 2011 – Rohwürste und Rohpökelwaren. Fleischwirtschaft 91, Nr. 9: 86–91.","bjps":"Stiebing A and Thumel H (2011) Prämierungen belegen hohes Niveau – DLG-Qualitätsprüfungen 2010 und 2011 – Rohwürste und Rohpökelwaren. Fleischwirtschaft 91, 86–91."},"volume":91,"page":"86-91","_id":"5341","type":"journal_article","status":"public","author":[{"first_name":"Achim","id":"12235","full_name":"Stiebing, Achim","last_name":"Stiebing"},{"last_name":"Thumel","full_name":"Thumel, H.","first_name":"H."}],"intvolume":" 91"},{"intvolume":" 91","author":[{"first_name":"Achim","full_name":"Stiebing, Achim","id":"12235","last_name":"Stiebing"},{"first_name":"Bastian","full_name":"Schmidt, Bastian","id":"69980","last_name":"Schmidt"}],"status":"public","page":"S. 44-46","_id":"5342","type":"journal_article","volume":91,"citation":{"ama":"Stiebing A, Schmidt B. Kennzeichnung nicht zwingend erforderlich – Einfluss von Transglutaminase auf den Zusammenhalt von Rohschinken mit unterschiedlichem Salzgehalt. Fleischwirtschaft. 2011;91(11):S. 44-46.","apa":"Stiebing, A., & Schmidt, B. (2011). Kennzeichnung nicht zwingend erforderlich – Einfluss von Transglutaminase auf den Zusammenhalt von Rohschinken mit unterschiedlichem Salzgehalt. Fleischwirtschaft, 91(11), S. 44-46.","havard":"A. Stiebing, B. Schmidt, Kennzeichnung nicht zwingend erforderlich – Einfluss von Transglutaminase auf den Zusammenhalt von Rohschinken mit unterschiedlichem Salzgehalt, Fleischwirtschaft. 91 (2011) S. 44-46.","ufg":"Stiebing, Achim/Schmidt, Bastian (2011): Kennzeichnung nicht zwingend erforderlich – Einfluss von Transglutaminase auf den Zusammenhalt von Rohschinken mit unterschiedlichem Salzgehalt, in: Fleischwirtschaft 91 (11), S. S. 44-46.","van":"Stiebing A, Schmidt B. Kennzeichnung nicht zwingend erforderlich – Einfluss von Transglutaminase auf den Zusammenhalt von Rohschinken mit unterschiedlichem Salzgehalt. Fleischwirtschaft. 2011;91(11):S. 44-46.","ieee":"A. Stiebing and B. Schmidt, “Kennzeichnung nicht zwingend erforderlich – Einfluss von Transglutaminase auf den Zusammenhalt von Rohschinken mit unterschiedlichem Salzgehalt,” Fleischwirtschaft, vol. 91, no. 11, p. S. 44-46, 2011.","chicago":"Stiebing, Achim, and Bastian Schmidt. “Kennzeichnung nicht zwingend erforderlich – Einfluss von Transglutaminase auf den Zusammenhalt von Rohschinken mit unterschiedlichem Salzgehalt.” Fleischwirtschaft 91, no. 11 (2011): S. 44-46.","short":"A. Stiebing, B. Schmidt, Fleischwirtschaft 91 (2011) S. 44-46.","mla":"Stiebing, Achim, and Bastian Schmidt. “Kennzeichnung nicht zwingend erforderlich – Einfluss von Transglutaminase auf den Zusammenhalt von Rohschinken mit unterschiedlichem Salzgehalt.” Fleischwirtschaft, vol. 91, no. 11, 2011, p. S. 44-46.","din1505-2-1":"Stiebing, Achim ; Schmidt, Bastian: Kennzeichnung nicht zwingend erforderlich – Einfluss von Transglutaminase auf den Zusammenhalt von Rohschinken mit unterschiedlichem Salzgehalt. In: Fleischwirtschaft Bd. 91 (2011), Nr. 11, S. S. 44-46","bjps":"Stiebing A and Schmidt B (2011) Kennzeichnung nicht zwingend erforderlich – Einfluss von Transglutaminase auf den Zusammenhalt von Rohschinken mit unterschiedlichem Salzgehalt. Fleischwirtschaft 91, S. 44-46.","chicago-de":"Stiebing, Achim und Bastian Schmidt. 2011. Kennzeichnung nicht zwingend erforderlich – Einfluss von Transglutaminase auf den Zusammenhalt von Rohschinken mit unterschiedlichem Salzgehalt. Fleischwirtschaft 91, Nr. 11: S. 44-46."},"year":2011,"date_updated":"2023-03-15T13:49:58Z","user_id":"79260","date_created":"2021-03-29T09:20:40Z","publication":"Fleischwirtschaft","language":[{"iso":"ger"}],"issue":"11","department":[{"_id":"DEP4023"},{"_id":"DEP4019"}],"title":"Kennzeichnung nicht zwingend erforderlich – Einfluss von Transglutaminase auf den Zusammenhalt von Rohschinken mit unterschiedlichem Salzgehalt"},{"date_created":"2021-03-29T09:24:46Z","language":[{"iso":"ger"}],"year":"2011","date_updated":"2024-05-21T07:01:17Z","user_id":"83781","volume":65,"_id":"5343","page":"S. 33","type":"journal_article","status":"public","author":[{"full_name":"Zapp, Jürgen","id":"12568","last_name":"Zapp","first_name":"Jürgen"},{"first_name":"R.","last_name":"Torenz","full_name":"Torenz, R."}],"publication":"ebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker ","issue":"2","doi":" https://doi.org/10.1002/lemi.201290041","department":[{"_id":"DEP4023"},{"_id":"DEP4026"}],"title":"Auswirkungen von Rohkaffeedämpfung und Röstung auf die Kaffeesäuren","publication_status":"published","publication_identifier":{"issn":["0937-1478"],"eissn":["1521-3811 "]},"publisher":"Wiley-VCH","citation":{"ufg":"Zapp, Jürgen/Torenz, R.: Auswirkungen von Rohkaffeedämpfung und Röstung auf die Kaffeesäuren, in: ebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker 65 (2011), H. 2, S. S. 33.","havard":"J. Zapp, R. Torenz, Auswirkungen von Rohkaffeedämpfung und Röstung auf die Kaffeesäuren, ebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker . 65 (2011) S. 33.","din1505-2-1":"Zapp, Jürgen ; Torenz, R.: Auswirkungen von Rohkaffeedämpfung und Röstung auf die Kaffeesäuren. In: ebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker Bd. 65, Wiley-VCH (2011), Nr. 2, S. S. 33","apa":"Zapp, J., & Torenz, R. (2011). Auswirkungen von Rohkaffeedämpfung und Röstung auf die Kaffeesäuren. ebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker , 65(2), S. 33. https://doi.org/ https://doi.org/10.1002/lemi.201290041","mla":"Zapp, Jürgen, and R. Torenz. “Auswirkungen von Rohkaffeedämpfung und Röstung auf die Kaffeesäuren.” ebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker , vol. 65, no. 2, 2011, p. S. 33, https://doi.org/ https://doi.org/10.1002/lemi.201290041.","ama":"Zapp J, Torenz R. Auswirkungen von Rohkaffeedämpfung und Röstung auf die Kaffeesäuren. ebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker . 2011;65(2):S. 33. doi: https://doi.org/10.1002/lemi.201290041","short":"J. Zapp, R. Torenz, ebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker 65 (2011) S. 33.","chicago":"Zapp, Jürgen, and R. Torenz. “Auswirkungen von Rohkaffeedämpfung und Röstung auf die Kaffeesäuren.” ebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker 65, no. 2 (2011): S. 33. https://doi.org/ https://doi.org/10.1002/lemi.201290041.","ieee":"J. Zapp and R. Torenz, “Auswirkungen von Rohkaffeedämpfung und Röstung auf die Kaffeesäuren,” ebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker , vol. 65, no. 2, p. S. 33, 2011, doi: https://doi.org/10.1002/lemi.201290041.","van":"Zapp J, Torenz R. Auswirkungen von Rohkaffeedämpfung und Röstung auf die Kaffeesäuren. ebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker . 2011;65(2):S. 33.","chicago-de":"Zapp, Jürgen und R. Torenz. 2011. Auswirkungen von Rohkaffeedämpfung und Röstung auf die Kaffeesäuren. ebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker 65, Nr. 2: S. 33. doi: https://doi.org/10.1002/lemi.201290041, .","bjps":"Zapp J and Torenz R (2011) Auswirkungen von Rohkaffeedämpfung und Röstung auf die Kaffeesäuren. ebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker 65, S. 33."},"intvolume":" 65"},{"publication":"Instrumentation Science & Technology","date_created":"2021-04-07T12:32:48Z","department":[{"_id":"DEP4023"},{"_id":"DEP4009"}],"title":"SURFACTANT MEDIATED EXTRACTION OF TRITERPENES AND THEIR DIRECT HPLC ANALYSIS FROM THE MICELLAR SYSTEM","publication_identifier":{"issn":["1073-9149"],"eissn":["1525-6030"]},"publication_status":"published","language":[{"iso":"eng"}],"doi":"10.1080/10739149.2011.602167","keyword":["oleanolic acid","Salvia triloba","surfactants","triterpenes","ursolic acid"],"year":2011,"date_updated":"2023-03-15T13:49:59Z","user_id":"15514","citation":{"ufg":"Schneider, Pia et. al. (2011): SURFACTANT MEDIATED EXTRACTION OF TRITERPENES AND THEIR DIRECT HPLC ANALYSIS FROM THE MICELLAR SYSTEM, in: Instrumentation Science & Technology, S. 407–418.","havard":"P. Schneider, S.S. Hosseiny, F. Bischoff, U. Müller, H.J. Bart, K. Schlitter, V. Jordan, SURFACTANT MEDIATED EXTRACTION OF TRITERPENES AND THEIR DIRECT HPLC ANALYSIS FROM THE MICELLAR SYSTEM, Instrumentation Science & Technology. (2011) 407–418.","apa":"Schneider, P., Hosseiny, S. S., Bischoff, F., Müller, U., Bart, H. J., Schlitter, K., & Jordan, V. (2011). SURFACTANT MEDIATED EXTRACTION OF TRITERPENES AND THEIR DIRECT HPLC ANALYSIS FROM THE MICELLAR SYSTEM. Instrumentation Science & Technology, 407–418. https://doi.org/10.1080/10739149.2011.602167","din1505-2-1":"Schneider, Pia ; Hosseiny, S. S. ; Bischoff, F. ; Müller, Ulrich ; Bart, H. J. ; Schlitter, K. ; Jordan, V.: SURFACTANT MEDIATED EXTRACTION OF TRITERPENES AND THEIR DIRECT HPLC ANALYSIS FROM THE MICELLAR SYSTEM. In: Instrumentation Science & Technology (2011), S. 407–418","ama":"Schneider P, Hosseiny SS, Bischoff F, et al. SURFACTANT MEDIATED EXTRACTION OF TRITERPENES AND THEIR DIRECT HPLC ANALYSIS FROM THE MICELLAR SYSTEM. Instrumentation Science & Technology. 2011:407-418. doi:10.1080/10739149.2011.602167","short":"P. Schneider, S.S. Hosseiny, F. Bischoff, U. Müller, H.J. Bart, K. Schlitter, V. Jordan, Instrumentation Science & Technology (2011) 407–418.","chicago":"Schneider, Pia, S. S. Hosseiny, F. Bischoff, Ulrich Müller, H. J. Bart, K. Schlitter, and V. Jordan. “SURFACTANT MEDIATED EXTRACTION OF TRITERPENES AND THEIR DIRECT HPLC ANALYSIS FROM THE MICELLAR SYSTEM.” Instrumentation Science & Technology, 2011, 407–18. https://doi.org/10.1080/10739149.2011.602167.","mla":"Schneider, Pia, et al. “SURFACTANT MEDIATED EXTRACTION OF TRITERPENES AND THEIR DIRECT HPLC ANALYSIS FROM THE MICELLAR SYSTEM.” Instrumentation Science & Technology, 2011, pp. 407–18, doi:10.1080/10739149.2011.602167.","van":"Schneider P, Hosseiny SS, Bischoff F, Müller U, Bart HJ, Schlitter K, et al. SURFACTANT MEDIATED EXTRACTION OF TRITERPENES AND THEIR DIRECT HPLC ANALYSIS FROM THE MICELLAR SYSTEM. Instrumentation Science & Technology. 2011;407–18.","ieee":"P. Schneider et al., “SURFACTANT MEDIATED EXTRACTION OF TRITERPENES AND THEIR DIRECT HPLC ANALYSIS FROM THE MICELLAR SYSTEM,” Instrumentation Science & Technology, pp. 407–418, 2011.","chicago-de":"Schneider, Pia, S. S. Hosseiny, F. Bischoff, Ulrich Müller, H. J. Bart, K. Schlitter und V. Jordan. 2011. SURFACTANT MEDIATED EXTRACTION OF TRITERPENES AND THEIR DIRECT HPLC ANALYSIS FROM THE MICELLAR SYSTEM. Instrumentation Science & Technology: 407–418. doi:10.1080/10739149.2011.602167, .","bjps":"Schneider P et al. (2011) SURFACTANT MEDIATED EXTRACTION OF TRITERPENES AND THEIR DIRECT HPLC ANALYSIS FROM THE MICELLAR SYSTEM. Instrumentation Science & Technology 407–418."},"type":"journal_article","_id":"5406","page":"407-418","abstract":[{"lang":"eng","text":"\r\nThe pentacyclic triterpenes oleanolic acid (OA) and ursolic acid (UA) in Salvia triloba are attractive ingredients for cosmetic and pharmaceutical formulations. These triterpenoids are constitution isomers and differ only in the position of one methyl group in their chemical structures. Therefore it is difficult to achieve a baseline separation by standard RP-HPLC systems. Another challenge is that the complex plant contains a large variety of similar compounds. To achieve precise results for the target molecules, these compounds should be removed prior to analysis. Due to the large application of these two triterpenes, a fast quantification method is favored. If the triterpenes are extracted with aqueous two-phase systems, the target substances are enriched in a surfactant-rich phase. For this application, it is desirable to develop a method that is capable of quantifying both triterpenes directly by RP-HPLC without additional purification steps.\r\n\r\nThe optimal chromatographic conditions for pure substances as well as for crude surfactant-containing extracts were accomplished on a Nucleodur C18 ISIS column by isocratic elution with methanol/water/acetic acid/triethanolamine (90:10:0.04:0.02 v/v) as the mobile phase and a column temperature of 10°C. The flow rate was 0.6 mL/min, and the detection wavelength was 210 nm. With these parameters, a baseline separation was achieved and the calibration curve showed a very good linearity (R2 > 0.999 for OA and UA) within the test range. The method is simple, rapid, and reliable for the quantification of crude extracts from plant material.\r\n"}],"status":"public","author":[{"first_name":"Pia","id":"75629","full_name":"Schneider, Pia","last_name":"Schneider"},{"first_name":"S. S.","last_name":"Hosseiny","full_name":"Hosseiny, S. S."},{"full_name":"Bischoff, F.","last_name":"Bischoff","first_name":"F."},{"first_name":"Ulrich","last_name":"Müller","id":"12119","full_name":"Müller, Ulrich"},{"last_name":"Bart","full_name":"Bart, H. J.","first_name":"H. J."},{"first_name":"K.","last_name":"Schlitter","full_name":"Schlitter, K."},{"last_name":"Jordan","full_name":"Jordan, V.","first_name":"V."}]},{"user_id":"45673","year":2011,"date_updated":"2023-03-15T13:49:59Z","language":[{"iso":"eng"}],"publication_status":"published","title":"Investigation on increasing the velocity of the freeze drying by friction effects","department":[{"_id":"DEP4023"},{"_id":"DEP4009"}],"conference":{"name":"1st European Congress of Applied Biotechnology ECAB 2011 gemeinsam mit ECCE 2011","start_date":"2011-09-25","location":"Berlin","end_date":"2011-09-29"},"date_created":"2021-04-07T13:01:24Z","author":[{"last_name":"Pliske","full_name":"Pliske, Roland","id":"12864","first_name":"Roland"},{"first_name":"Ulrich","last_name":"Müller","id":"12119","full_name":"Müller, Ulrich"}],"status":"public","type":"conference_abstract","_id":"5409","citation":{"ieee":"R. Pliske and U. Müller, “Investigation on increasing the velocity of the freeze drying by friction effects,” presented at the 1st European Congress of Applied Biotechnology ECAB 2011 gemeinsam mit ECCE 2011, Berlin, 2011.","van":"Pliske R, Müller U. Investigation on increasing the velocity of the freeze drying by friction effects. In 2011.","chicago-de":"Pliske, Roland und Ulrich Müller. 2011. Investigation on increasing the velocity of the freeze drying by friction effects. In: .","bjps":"Pliske R and Müller U (2011) Investigation on Increasing the Velocity of the Freeze Drying by Friction Effects.","ufg":"Pliske, Roland/Müller, Ulrich (2011): Investigation on increasing the velocity of the freeze drying by friction effects, in: .","havard":"R. Pliske, U. Müller, Investigation on increasing the velocity of the freeze drying by friction effects, in: 2011.","din1505-2-1":"Pliske, Roland ; Müller, Ulrich: Investigation on increasing the velocity of the freeze drying by friction effects. In: , 2011","apa":"Pliske, R., & Müller, U. (2011). Investigation on increasing the velocity of the freeze drying by friction effects. Presented at the 1st European Congress of Applied Biotechnology ECAB 2011 gemeinsam mit ECCE 2011, Berlin.","mla":"Pliske, Roland, and Ulrich Müller. Investigation on Increasing the Velocity of the Freeze Drying by Friction Effects. 2011.","ama":"Pliske R, Müller U. Investigation on increasing the velocity of the freeze drying by friction effects. In: ; 2011.","chicago":"Pliske, Roland, and Ulrich Müller. “Investigation on Increasing the Velocity of the Freeze Drying by Friction Effects,” 2011.","short":"R. Pliske, U. Müller, in: 2011."}},{"author":[{"id":"12568","full_name":"Zapp, Jürgen","last_name":"Zapp","first_name":"Jürgen"},{"first_name":"A.","last_name":"Wagner","full_name":"Wagner, A."}],"status":"public","place":"Lemgo","_id":"5410","type":"conference","citation":{"ieee":"J. Zapp and A. Wagner, “Numerische Strömungssimulation in der Verfahrenstechnik,” in Fachtagung Numerische Strömungssimulation, Lemgo, 2011.","van":"Zapp J, Wagner A. Numerische Strömungssimulation in der Verfahrenstechnik. In: Fachtagung Numerische Strömungssimulation. Lemgo; 2011.","bjps":"Zapp J and Wagner A (2011) Numerische Strömungssimulation in der Verfahrenstechnik. Fachtagung Numerische Strömungssimulation. Lemgo.","chicago-de":"Zapp, Jürgen und A. Wagner. 2011. Numerische Strömungssimulation in der Verfahrenstechnik. In: Fachtagung Numerische Strömungssimulation. Lemgo.","ufg":"Zapp, Jürgen/Wagner, A. (2011): Numerische Strömungssimulation in der Verfahrenstechnik, in: Fachtagung Numerische Strömungssimulation, Lemgo.","havard":"J. Zapp, A. Wagner, Numerische Strömungssimulation in der Verfahrenstechnik, in: Fachtagung Numerische Strömungssimulation, Lemgo, 2011.","din1505-2-1":"Zapp, Jürgen ; Wagner, A.: Numerische Strömungssimulation in der Verfahrenstechnik. In: Fachtagung Numerische Strömungssimulation. Lemgo, 2011","apa":"Zapp, J., & Wagner, A. (2011). Numerische Strömungssimulation in der Verfahrenstechnik. In Fachtagung Numerische Strömungssimulation. Lemgo.","mla":"Zapp, Jürgen, and A. Wagner. “Numerische Strömungssimulation in der Verfahrenstechnik.” Fachtagung Numerische Strömungssimulation, 2011.","short":"J. Zapp, A. Wagner, in: Fachtagung Numerische Strömungssimulation, Lemgo, 2011.","chicago":"Zapp, Jürgen, and A. Wagner. “Numerische Strömungssimulation in der Verfahrenstechnik.” In Fachtagung Numerische Strömungssimulation. Lemgo, 2011.","ama":"Zapp J, Wagner A. Numerische Strömungssimulation in der Verfahrenstechnik. In: Fachtagung Numerische Strömungssimulation. Lemgo; 2011."},"user_id":"15514","year":2011,"date_updated":"2023-03-15T13:49:59Z","language":[{"iso":"ger"}],"publication_status":"published","department":[{"_id":"DEP4023"},{"_id":"DEP4009"}],"title":"Numerische Strömungssimulation in der Verfahrenstechnik","conference":{"name":"Fachtagung Numerische Strömungssimulation","start_date":"2011-10-07","location":"Lemgo"},"date_created":"2021-04-07T13:09:58Z","publication":"Fachtagung Numerische Strömungssimulation"},{"year":"2011","date_updated":"2024-04-29T10:17:23Z","user_id":"83778","publication":"Fresenius Tagung \"Analytik und QS\", Mainz, 13./14.10.2011","conference":{"name":"Fresenius Tagung \"Analytik und QS\"","start_date":"2011-10-13","location":"Mainz","end_date":"2011-10-14"},"date_created":"2021-04-07T13:19:30Z","title":"Mikrobiologische Richt- und Warnwerte aus der DGHM","department":[{"_id":"DEP4023"},{"_id":"DEP4026"}],"publication_status":"published","language":[{"iso":"eng"}],"status":"public","author":[{"first_name":"Barbara","last_name":"Becker","full_name":"Becker, Barbara","id":"12640"}],"citation":{"ieee":"B. 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O. 2010."},"type":"conference","_id":"2569","user_id":"83778","date_updated":"2024-05-17T12:26:23Z","year":"2010","language":[{"iso":"ger"}],"title":"Lebensmittelhygiene: Fleisch","department":[{"_id":"DEP4019"}],"publication_status":"published","date_created":"2020-05-25T07:53:56Z","conference":{"start_date":"2010-02-20","location":"Hannover","end_date":"2010-02-20","name":"Fortbildung Hygiene- und Qualitätsmanagement für Tierärzte"},"publication":"Fortbildung Hygiene- und Qualitätsmanagement für Tierärzte"},{"external_id":{"pmid":["19903863"]},"date_created":"2020-05-27T08:15:20Z","language":[{"iso":"eng"}],"date_updated":"2024-11-26T08:25:38Z","year":"2010","user_id":"83781","volume":298,"type":"journal_article","_id":"2630","page":"E362 - E371","abstract":[{"text":"The anaplerotic odd-medium-chain triglyceride triheptanoin is used in clinical trials for the chronic dietary treatment of patients with long-chain fatty acid oxidation disorders. We previously showed (Kinman RP, Kasumov T, Jobbins KA, Thomas KR, Adams JE, Brunengraber LN, Kutz G, Brewer WU, Roe CR, Brunengraber H. Am J Physiol Endocrinol Metab 291: E860–E866, 2006) that the intravenous infusion of triheptanoin increases lipolysis traced by the turnover of glycerol. In this study, we tested whether lipolysis induced by triheptanoin infusion is accompanied by the potentially harmful release of long-chain fatty acids. Rats were infused with heptanoate ± glycerol or triheptanoin. Intravenous infusion of triheptanoin at 40% of caloric requirement markedly increased glycerol endogenous Ra but not oleate endogenous Ra. Thus, the activation of lipolysis was balanced by fatty acid reesterification in the same cells. The liver acyl-CoA profile showed the accumulation of intermediates of heptanoate β-oxidation and C5-ketogenesis and a decrease in free CoA but no evidence of metabolic perturbation of liver metabolism such as propionyl overload. Our data suggest that triheptanoin, administered either intravenously or intraduodenally, could be used for intensive care and nutritional support of metabolically decompensated long-chain fatty acid oxidation disorders.","lang":"eng"}],"pmid":"1","status":"public","author":[{"first_name":"Lei","full_name":"Gu, Lei","last_name":"Gu"},{"full_name":"Zhang, Guo-Fang","last_name":"Zhang","first_name":"Guo-Fang"},{"last_name":" Kombu","full_name":" Kombu, Rajan S. ","first_name":"Rajan S. "},{"first_name":"Frederick","last_name":"Allen","full_name":"Allen, Frederick"},{"id":"12015","full_name":"Kutz, Gerd","last_name":"Kutz","first_name":"Gerd"},{"first_name":"Brewer","full_name":"Brewer, Brewer","last_name":"Brewer"},{"full_name":"Roe, Charles R.","last_name":"Roe","first_name":"Charles R."},{"full_name":"Brunengraber, Henri","last_name":"Brunengraber","first_name":"Henri"}],"publication":"American journal of physiology : Endocrinology and metabolism","department":[{"_id":"DEP4022"}],"title":"Parenteral and Enteral Metabolism of Anaplerotic Triheptanoin in Normal Rats. II. Effects on lipolysis, glucose production and liver acyl-CoA profile","publication_status":"published","publication_identifier":{"eissn":["1522-1555"],"issn":["0193-1849"]},"issue":"2","doi":"https://doi.org/10.1152/ajpendo.00384.2009","citation":{"mla":"Gu, Lei, et al. “Parenteral and Enteral Metabolism of Anaplerotic Triheptanoin in Normal Rats. II. Effects on Lipolysis, Glucose Production and Liver Acyl-CoA Profile.” American Journal of Physiology : Endocrinology and Metabolism, vol. 298, no. 2, 2010, pp. E362–71, https://doi.org/10.1152/ajpendo.00384.2009.","short":"L. Gu, G.-F. Zhang, R.S. Kombu, F. Allen, G. Kutz, B. Brewer, C.R. Roe, H. Brunengraber, American Journal of Physiology : Endocrinology and Metabolism 298 (2010) E362–E371.","chicago":"Gu, Lei, Guo-Fang Zhang, Rajan S. Kombu, Frederick Allen, Gerd Kutz, Brewer Brewer, Charles R. Roe, and Henri Brunengraber. “Parenteral and Enteral Metabolism of Anaplerotic Triheptanoin in Normal Rats. II. Effects on Lipolysis, Glucose Production and Liver Acyl-CoA Profile.” American Journal of Physiology : Endocrinology and Metabolism 298, no. 2 (2010): E362–71. https://doi.org/10.1152/ajpendo.00384.2009.","ama":"Gu L, Zhang GF, Kombu RS, et al. Parenteral and Enteral Metabolism of Anaplerotic Triheptanoin in Normal Rats. II. 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American Journal of Physiology : Endocrinology and Metabolism, 298(2), E362–E371. https://doi.org/10.1152/ajpendo.00384.2009","havard":"L. Gu, G.-F. Zhang, R.S. Kombu, F. Allen, G. Kutz, B. Brewer, C.R. Roe, H. Brunengraber, Parenteral and Enteral Metabolism of Anaplerotic Triheptanoin in Normal Rats. II. Effects on lipolysis, glucose production and liver acyl-CoA profile, American Journal of Physiology : Endocrinology and Metabolism. 298 (2010) E362–E371.","ufg":"Gu, Lei u. a.: Parenteral and Enteral Metabolism of Anaplerotic Triheptanoin in Normal Rats. II. Effects on lipolysis, glucose production and liver acyl-CoA profile, in: American journal of physiology : Endocrinology and metabolism 298 (2010), H. 2, S. E362–E371.","bjps":"Gu L et al. (2010) Parenteral and Enteral Metabolism of Anaplerotic Triheptanoin in Normal Rats. II. Effects on Lipolysis, Glucose Production and Liver Acyl-CoA Profile. American journal of physiology : Endocrinology and metabolism 298, E362–E371.","chicago-de":"Gu, Lei, Guo-Fang Zhang, Rajan S. Kombu, Frederick Allen, Gerd Kutz, Brewer Brewer, Charles R. Roe und Henri Brunengraber. 2010. Parenteral and Enteral Metabolism of Anaplerotic Triheptanoin in Normal Rats. II. Effects on lipolysis, glucose production and liver acyl-CoA profile. American journal of physiology : Endocrinology and metabolism 298, Nr. 2: E362–E371. doi:https://doi.org/10.1152/ajpendo.00384.2009, .","ieee":"L. Gu et al., “Parenteral and Enteral Metabolism of Anaplerotic Triheptanoin in Normal Rats. II. Effects on lipolysis, glucose production and liver acyl-CoA profile,” American journal of physiology : Endocrinology and metabolism, vol. 298, no. 2, pp. E362–E371, 2010, doi: https://doi.org/10.1152/ajpendo.00384.2009.","van":"Gu L, Zhang GF, Kombu RS, Allen F, Kutz G, Brewer B, et al. Parenteral and Enteral Metabolism of Anaplerotic Triheptanoin in Normal Rats. II. 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","lang":"eng"}],"publication_date":"2010-04-01","ipn":"WO002010034428A2"},{"date_created":"2020-06-05T14:17:50Z","application_date":"2009-12-08","title":"Bioreaktor","department":[{"_id":"DEP4021"}],"alternative_title":["Mikrogespargter Air-Lift-Bioreaktor für die Zellkultur"],"year":2010,"date_updated":"2023-03-15T13:49:43Z","ipc":"C12M 1/04","user_id":"45666","_id":"2874","type":"patent","page":"27","citation":{"van":"Brod H, Frahm B, Jenne M, Kauling J. Bioreaktor. 2010.","ieee":"H. Brod, B. Frahm, M. Jenne, and J. Kauling, “Bioreaktor.” 2010.","havard":"H. Brod, B. Frahm, M. Jenne, J. Kauling, Bioreaktor, (2010).","ufg":"Brod, Helmut et. al. (2010): Bioreaktor.","ama":"Brod H, Frahm B, Jenne M, Kauling J. Bioreaktor. 2010.","apa":"Brod, H., Frahm, B., Jenne, M., & Kauling, J. (2010). Bioreaktor.","bjps":"Brod H et al. (2010) Bioreaktor.","chicago-de":"Brod, Helmut, Björn Frahm, Marc Jenne und Jörg Kauling. 2010. Bioreaktor.","chicago":"Brod, Helmut, Björn Frahm, Marc Jenne, and Jörg Kauling. “Bioreaktor,” 2010.","short":"H. Brod, B. Frahm, M. Jenne, J. Kauling, (2010).","mla":"Brod, Helmut, et al. Bioreaktor. 2010.","din1505-2-1":"Brod, Helmut ; Frahm, Björn ; Jenne, Marc ; Kauling, Jörg: Bioreaktor (2010)"},"publication_date":"2010-06-24","abstract":[{"text":"Die Erfindung betrifft einen Bioreaktor, die Verwendung des Bioreaktors zur Kultivierung von Mikroorganismen oder Zellkulturen sowie ein Verfahren zur Kultivierung von Mikroorganismen oder Zellkulturen. ","lang":"ger"},{"text":"The invention relates to a bioreactor, to the use of the bioreactor for culturing microorganisms or cell cultures, and also to a method for culturing microorganisms or cell cultures. ","lang":"eng"}],"ipn":"WO002010069492A1","author":[{"first_name":"Helmut","full_name":"Brod, Helmut","last_name":"Brod"},{"full_name":"Frahm, Björn","id":"45666","last_name":"Frahm","first_name":"Björn"},{"first_name":"Marc","last_name":"Jenne","full_name":"Jenne, Marc"},{"first_name":"Jörg","last_name":"Kauling","full_name":"Kauling, Jörg"}],"extern":"1","status":"public","application_number":"2009008733 "},{"ipc":"C12M 1/04 ","user_id":"45666","alternative_title":["Gassing System"],"date_updated":"2023-03-15T13:49:43Z","year":2010,"department":[{"_id":"DEP4021"}],"title":"Begasungssystem","application_date":"2010-01-13","date_created":"2020-06-05T14:22:30Z","status":"public","application_number":"2010000124 ","extern":"1","author":[{"full_name":"Frahm, Björn","id":"45666","last_name":"Frahm","first_name":"Björn"},{"last_name":"Kauling","full_name":"Kauling, Jörg","first_name":"Jörg"},{"first_name":"Andre","full_name":"Pütz, Andre","last_name":"Pütz"},{"first_name":"Markus","last_name":"Schindler","full_name":"Schindler, Markus"}],"abstract":[{"text":"Gegenstand der Erfindung ist ein neuartiges Begasungssystem, das insbesondere aber nicht ausschließlich in der Biotechnologie zur Versorgung von Zellen oder Mikroorganismen mit Sauerstoff einsetzbar ist. Das Begasungssystem umfasst eine Blasensäule und einen Verteiler. In dem Gefäß befindet sich ferner ein flüssiges Medium, das mit Gas versorgt werden soll. Es wird ein Vektor als Transportmittel für das Gas eingesetzt. Das Gas wird in die Blasensäule eingetragen und hier von dem Vektor aufgenommen. Der Vektor wird in Tropfenform über den Verteiler auf die Flüssigkeitsoberfläche aufgetragen, sinkt in dem Medium nach unten und gibt einen Teil des aufgenommenen Gases an das Medium ab. Am Boden des Gefäßes befindet sich eine Sammelvorrichtung, in der die Vektortropfen koaleszieren und wieder in die Blasensäule gelangen. Gegenstand der Erfindung ist weiterhin ein Bioreaktor umfassend das neuartige Begasungssystem. Gegenstand der Erfindung ist ferner ein Verfahren zur Begasung eines flüssigen Mediums, vorzugsweise einer Zellen oder Mikroorganismen enthaltenden wässrigen Suspension. ","lang":"ger"},{"text":" The invention relates to a novel gassing system that can be used particularly but not exclusively in biotechnology for supplying oxygen to cells or microorganisms. The gassing system comprises a bubble column and a distributor. There is furthermore a fluid medium in the tank that is to be supplied with gas. A vector is used as a transport means for the gas. The gas is incorporated into the bubble column and taken up by the vector here. The vector is applied to the fluid surface in droplet form via the distributor, sinks down into the medium and releases a portion of the absorbed gas to the medium. There is a collection device on the floor of the tank wherein the vector drops coalesce and enter the bubble column again. The invention furthermore relates to a bioreactor comprising the novel gassing system. The invention furthermore relates to a method for gassing a fluid medium, preferably an aqueous suspension comprising cells or microorganisms. ","lang":"eng"}],"publication_date":"2010-07-09","ipn":"WO002010083956A2","citation":{"din1505-2-1":"Frahm, Björn ; Kauling, Jörg ; Pütz, Andre ; Schindler, Markus: Begasungssystem (2010)","short":"B. Frahm, J. Kauling, A. Pütz, M. Schindler, (2010).","chicago":"Frahm, Björn, Jörg Kauling, Andre Pütz, and Markus Schindler. “Begasungssystem,” 2010.","mla":"Frahm, Björn, et al. Begasungssystem. 2010.","chicago-de":"Frahm, Björn, Jörg Kauling, Andre Pütz und Markus Schindler. 2010. Begasungssystem.","bjps":"Frahm B et al. (2010) Begasungssystem.","apa":"Frahm, B., Kauling, J., Pütz, A., & Schindler, M. (2010). Begasungssystem.","ama":"Frahm B, Kauling J, Pütz A, Schindler M. Begasungssystem. 2010.","ufg":"Frahm, Björn et. al. (2010): Begasungssystem.","havard":"B. Frahm, J. Kauling, A. Pütz, M. Schindler, Begasungssystem, (2010).","van":"Frahm B, Kauling J, Pütz A, Schindler M. Begasungssystem. 2010.","ieee":"B. Frahm, J. Kauling, A. Pütz, and M. 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Application of novel iron compounds in beverages . Brewing and Beverage Industry International. 2010;(5):84-89."}},{"language":[{"iso":"eng"}],"issue":"7","publication_identifier":{"issn":["0016-9323"]},"department":[{"_id":"DEP4018"}],"title":"Innovative Eisenverbindungen Teil 2: Einflüsse auf Getränkeeigenschaften","date_created":"2020-09-09T12:02:55Z","publication":"Gertränkeindustrie","user_id":"83779","year":"2010","date_updated":"2024-05-17T13:56:13Z","publisher":"Sachon","_id":"3441","page":"23-27","type":"journal_article","citation":{"van":"Schneider J, Steffens M, Berlenkamp U, Schlimme K. Innovative Eisenverbindungen Teil 2: Einflüsse auf Getränkeeigenschaften. Gertränkeindustrie. 2010;64(7):23–7.","ieee":"J. Schneider, M. Steffens, U. Berlenkamp, and K. 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Becker, “Molekularbiologische Methoden zum Nachweis lebensmittelübertragbarer Viren,” in Molekularbiologische Methoden in der Lebensmittelanalytik, U. Busch, Ed. Berlin: Springer Verlag, 2010, pp. 107–120. doi: 10.1007/978-3-642-10716-0_8.","van":"Becker B. Molekularbiologische Methoden zum Nachweis lebensmittelübertragbarer Viren. In: Busch U, editor. Molekularbiologische Methoden in der Lebensmittelanalytik. Berlin: Springer Verlag; 2010. p. 107–20."},"publisher":"Springer Verlag","date_created":"2021-03-29T08:48:20Z","language":[{"iso":"ger"}],"date_updated":"2024-05-21T07:09:01Z","year":"2010","user_id":"83781","page":"107-120","_id":"5339","type":"book_chapter","editor":[{"first_name":"Ulrich","full_name":"Busch, Ulrich","last_name":"Busch"}],"abstract":[{"lang":"eng","text":"Viren verfügen über RNA oder DNA. Eine wirtsunabhängige Vermehrung ist somit nicht möglich. Zur Vermehrung benötigen Viren physiologisch intakte Wirtszellen, da sie im Rahmen ihrer Vermehrung auf deren Proteinsynthesemechanismen und die energieliefernden Stoffwechselprozesse zugreifen. Nach Infektion der Wirtszelle modifizieren sie die zellulären Prozesse in Hinblick auf einen optimalen Ablauf ihrer Replikation. Viren sind intrazelluläre Parasiten. Eine Virusvermehrung im Lebensmittel ist nicht möglich. Einige Viren können jedoch in Lebensmitteln überdauern und durch Lebensmittel übertragen werden. Zahlreiche Berichte belegen, dass viruskontaminierte Lebensmittel zu Krankheitsausbrüchen führten. Daraus ergeben sich Anforderungen an die Lebensmitteltechnologie, Lebensmittelhygiene und -untersuchung."}],"place":"Berlin","author":[{"id":"12640","full_name":"Becker, Barbara","last_name":"Becker","first_name":"Barbara"}],"status":"public"},{"_id":"6122","type":"conference","citation":{"van":"Müller U, Triantafillaki C, Schneider P, Jordan V. 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Stiebing. “Geflügelfleischverarbeitungsstandards und QUID - Werden Geflügelfleischerzeugnisse diskriminiert?,” 2009.","din1505-2-1":"Upmann, Matthias ; Stucke, G. ; Stiebing, A.: Geflügelfleischverarbeitungsstandards und QUID - Werden Geflügelfleischerzeugnisse diskriminiert? In: , 2009","ieee":"M. Upmann, G. Stucke, and A. Stiebing, “Geflügelfleischverarbeitungsstandards und QUID - Werden Geflügelfleischerzeugnisse diskriminiert?,” presented at the 32. LAFF-Arbeitstagung, Lemgo, 2009.","van":"Upmann M, Stucke G, Stiebing A. Geflügelfleischverarbeitungsstandards und QUID - Werden Geflügelfleischerzeugnisse diskriminiert? In 2009.","havard":"M. Upmann, G. Stucke, A. Stiebing, Geflügelfleischverarbeitungsstandards und QUID - Werden Geflügelfleischerzeugnisse diskriminiert?, in: 2009.","ufg":"Upmann, Matthias/Stucke, G./Stiebing, A.: Geflügelfleischverarbeitungsstandards und QUID - Werden Geflügelfleischerzeugnisse diskriminiert?, in: o. Hg.: o. O. 2009.","ama":"Upmann M, Stucke G, Stiebing A. Geflügelfleischverarbeitungsstandards und QUID - Werden Geflügelfleischerzeugnisse diskriminiert? In: ; 2009.","apa":"Upmann, M., Stucke, G., & Stiebing, A. (2009). Geflügelfleischverarbeitungsstandards und QUID - Werden Geflügelfleischerzeugnisse diskriminiert? 32. LAFF-Arbeitstagung, Lemgo."},"type":"conference","_id":"2567","status":"public","author":[{"last_name":"Upmann","id":"12666","full_name":"Upmann, Matthias","first_name":"Matthias"},{"first_name":"G.","last_name":"Stucke","full_name":"Stucke, G."},{"first_name":"A.","full_name":"Stiebing, A.","last_name":"Stiebing"}],"date_created":"2020-05-25T07:49:12Z","conference":{"end_date":"2009-11-02","start_date":"2009-11-02","location":"Lemgo","name":"32. LAFF-Arbeitstagung"},"language":[{"iso":"ger"}],"title":"Geflügelfleischverarbeitungsstandards und QUID - Werden Geflügelfleischerzeugnisse diskriminiert?","department":[{"_id":"DEP4019"}],"publication_status":"published","year":"2009","date_updated":"2024-05-17T12:25:34Z","user_id":"83778"},{"citation":{"ufg":"Gu, Lei u. a.: Metabolism and metabolic effects of anaplerotic triheptanoin (TH) in normal rats, in: The FASEB journal : the official journal of the Federation of American Societies for Experimental Biology 23 (2009), H. 4, S. 506.3.","havard":"L. Gu, G. Zhang, R. S. Kombu, G. Kutz, W.-U. Brewer, C.R. Roe, H. Brunengraber, Metabolism and metabolic effects of anaplerotic triheptanoin (TH) in normal rats, The FASEB Journal : The Official Journal of the Federation of American Societies for Experimental Biology. 23 (2009) 506.3.","apa":"Gu, L., Zhang, G., S. Kombu, R., Kutz, G., Brewer, W.-U., Roe, C. R., & Brunengraber, H. (2009). Metabolism and metabolic effects of anaplerotic triheptanoin (TH) in normal rats. The FASEB Journal : The Official Journal of the Federation of American Societies for Experimental Biology, 23(4), 506.3. https://doi.org/ https://doi.org/10.1096/fasebj.23.1_supplement.506.3","din1505-2-1":"Gu, Lei ; Zhang, Guofang ; S. Kombu, Rajan ; Kutz, Gerd ; Brewer, Wolf-Ulrich ; Roe, Charles R. ; Brunengraber, Henri: Metabolism and metabolic effects of anaplerotic triheptanoin (TH) in normal rats. In: The FASEB journal : the official journal of the Federation of American Societies for Experimental Biology Bd. 23, Wiley (2009), Nr. 4, S. 506.3","short":"L. Gu, G. Zhang, R. S. Kombu, G. Kutz, W.-U. Brewer, C.R. Roe, H. Brunengraber, The FASEB Journal : The Official Journal of the Federation of American Societies for Experimental Biology 23 (2009) 506.3.","ama":"Gu L, Zhang G, S. Kombu R, et al. Metabolism and metabolic effects of anaplerotic triheptanoin (TH) in normal rats. The FASEB journal : the official journal of the Federation of American Societies for Experimental Biology. 2009;23(4):506.3. doi: https://doi.org/10.1096/fasebj.23.1_supplement.506.3","chicago":"Gu, Lei, Guofang Zhang, Rajan S. Kombu, Gerd Kutz, Wolf-Ulrich Brewer, Charles R. Roe, and Henri Brunengraber. “Metabolism and Metabolic Effects of Anaplerotic Triheptanoin (TH) in Normal Rats.” The FASEB Journal : The Official Journal of the Federation of American Societies for Experimental Biology 23, no. 4 (2009): 506.3. https://doi.org/ https://doi.org/10.1096/fasebj.23.1_supplement.506.3.","mla":"Gu, Lei, et al. “Metabolism and Metabolic Effects of Anaplerotic Triheptanoin (TH) in Normal Rats.” The FASEB Journal : The Official Journal of the Federation of American Societies for Experimental Biology, vol. 23, no. 4, 2009, p. 506.3, https://doi.org/ https://doi.org/10.1096/fasebj.23.1_supplement.506.3.","van":"Gu L, Zhang G, S. Kombu R, Kutz G, Brewer WU, Roe CR, et al. Metabolism and metabolic effects of anaplerotic triheptanoin (TH) in normal rats. The FASEB journal : the official journal of the Federation of American Societies for Experimental Biology. 2009;23(4):506.3.","ieee":"L. Gu et al., “Metabolism and metabolic effects of anaplerotic triheptanoin (TH) in normal rats,” The FASEB journal : the official journal of the Federation of American Societies for Experimental Biology, vol. 23, no. 4, p. 506.3, 2009, doi: https://doi.org/10.1096/fasebj.23.1_supplement.506.3.","bjps":"Gu L et al. (2009) Metabolism and Metabolic Effects of Anaplerotic Triheptanoin (TH) in Normal Rats. The FASEB journal : the official journal of the Federation of American Societies for Experimental Biology 23, 506.3.","chicago-de":"Gu, Lei, Guofang Zhang, Rajan S. Kombu, Gerd Kutz, Wolf-Ulrich Brewer, Charles R. Roe und Henri Brunengraber. 2009. Metabolism and metabolic effects of anaplerotic triheptanoin (TH) in normal rats. The FASEB journal : the official journal of the Federation of American Societies for Experimental Biology 23, Nr. 4: 506.3. doi: https://doi.org/10.1096/fasebj.23.1_supplement.506.3, ."},"publisher":"Wiley","intvolume":" 23","publication":" The FASEB journal : the official journal of the Federation of American Societies for Experimental Biology","publication_status":"published","publication_identifier":{"eissn":["1530-6860"],"issn":["0892-6638 "]},"title":"Metabolism and metabolic effects of anaplerotic triheptanoin (TH) in normal rats","department":[{"_id":"DEP4022"}],"doi":" https://doi.org/10.1096/fasebj.23.1_supplement.506.3","issue":"4","_id":"2637","page":"506.3","type":"journal_article","volume":23,"abstract":[{"text":"Anaplerotic TH (glycerol triheptanoate) is used for the chronic oral treatment of long-chain fatty acid oxidation disorders (FOD). To test whether TH could also be used for the acute intravenous treatment of decompensated FOD patients, we investigated the metabolism and metabolic effects of triheptanoin emulsion administered parenterally or enterally. Rats were infused with TH emulsion (intravenously or intragastrically). Stable isotope tracers were infused intravenously to measure the rates of appearance (Ra) of plasma glucose, glycerol and fatty acids. Surprisingly, intravenous infusion of triheptanoin markedly increased glycerol Ra but not oleate Ra. This indicated that massive lipolysis induced by intravenous TH was not accompanied by the release of long-chain fatty acids from adipocytes. This probably results from the contribution of anaplerotic propionyl-CoA moiety of heptanoate to glyceroneogenesis in adipocytes, generating sufficient amounts of glycerol-3-phosphate to re-esterify the fatty acids derived from stimulated lipolysis. The intraduodenal infusion of TH did not induce lipolysis because TH was hydrolyzed in the gut. Our data support the use of intravenous TH emulsion for the acute treatment of FOD patients (for whom the release of fatty acids from adipocytes would be harmful). Supported by NIH.","lang":"eng"}],"author":[{"full_name":"Gu, Lei","last_name":"Gu","first_name":"Lei"},{"last_name":"Zhang","full_name":"Zhang, Guofang","first_name":"Guofang"},{"first_name":"Rajan","full_name":"S. Kombu, Rajan","last_name":"S. Kombu"},{"last_name":"Kutz","full_name":"Kutz, Gerd","id":"12015","first_name":"Gerd"},{"first_name":"Wolf-Ulrich","last_name":"Brewer","full_name":"Brewer, Wolf-Ulrich"},{"first_name":"Charles R.","full_name":"Roe, Charles R.","last_name":"Roe"},{"last_name":"Brunengraber","full_name":"Brunengraber, Henri","first_name":"Henri"}],"status":"public","date_created":"2020-05-27T08:21:35Z","language":[{"iso":"eng"}],"date_updated":"2024-11-19T10:22:09Z","year":"2009","user_id":"83781"},{"user_id":"45673","year":2009,"date_updated":"2023-03-15T13:49:43Z","publication_identifier":{"issn":["0009-286X"]},"department":[{"_id":"DEP4009"}],"title":"Gegenstrominjektionsverfahren zur Herstellung von Emulsionen","language":[{"iso":"eng"}],"issue":"8","publication":"Chemie - Ingenieur - Technik : Verfahrenstechnik, technische Chemie, Apparatewesen, Biotechnologie","date_created":"2020-06-04T14:52:49Z","author":[{"last_name":"Müller","id":"12119","full_name":"Müller, Ulrich","first_name":"Ulrich"},{"full_name":"Triantafillaki, C.","last_name":"Triantafillaki","first_name":"C."},{"full_name":"Stegmann, I.","last_name":"Stegmann","first_name":"I."},{"first_name":"A.","last_name":"Wolf","full_name":"Wolf, A."}],"status":"public","place":"Weinheim","intvolume":" 81","_id":"2823","type":"journal_article","page":"1156 - 1157","citation":{"havard":"U. Müller, C. Triantafillaki, I. Stegmann, A. Wolf, Gegenstrominjektionsverfahren zur Herstellung von Emulsionen, Chemie - Ingenieur - Technik : Verfahrenstechnik, Technische Chemie, Apparatewesen, Biotechnologie. 81 (2009) 1156–1157.","ufg":"Müller, Ulrich et. al. (2009): Gegenstrominjektionsverfahren zur Herstellung von Emulsionen, in: Chemie - Ingenieur - Technik : Verfahrenstechnik, technische Chemie, Apparatewesen, Biotechnologie 81 (8), S. 1156–1157.","ama":"Müller U, Triantafillaki C, Stegmann I, Wolf A. Gegenstrominjektionsverfahren zur Herstellung von Emulsionen. Chemie - Ingenieur - Technik : Verfahrenstechnik, technische Chemie, Apparatewesen, Biotechnologie. 2009;81(8):1156-1157.","apa":"Müller, U., Triantafillaki, C., Stegmann, I., & Wolf, A. (2009). Gegenstrominjektionsverfahren zur Herstellung von Emulsionen. 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Wolf. “Gegenstrominjektionsverfahren Zur Herstellung von Emulsionen.” Chemie - Ingenieur - Technik : Verfahrenstechnik, Technische Chemie, Apparatewesen, Biotechnologie 81, no. 8 (2009): 1156–57.","mla":"Müller, Ulrich, et al. “Gegenstrominjektionsverfahren Zur Herstellung von Emulsionen.” Chemie - Ingenieur - Technik : Verfahrenstechnik, Technische Chemie, Apparatewesen, Biotechnologie, vol. 81, no. 8, Wiley-VCH, 2009, pp. 1156–57.","din1505-2-1":"Müller, Ulrich ; Triantafillaki, C. ; Stegmann, I. ; Wolf, A.: Gegenstrominjektionsverfahren zur Herstellung von Emulsionen. In: Chemie - Ingenieur - Technik : Verfahrenstechnik, technische Chemie, Apparatewesen, Biotechnologie Bd. 81. Weinheim, Wiley-VCH (2009), Nr. 8, S. 1156–1157","chicago-de":"Müller, Ulrich, C. Triantafillaki, I. Stegmann und A. Wolf. 2009. Gegenstrominjektionsverfahren zur Herstellung von Emulsionen. Chemie - Ingenieur - Technik : Verfahrenstechnik, technische Chemie, Apparatewesen, Biotechnologie 81, Nr. 8: 1156–1157.","bjps":"Müller U et al. (2009) Gegenstrominjektionsverfahren Zur Herstellung von Emulsionen. Chemie - Ingenieur - Technik : Verfahrenstechnik, technische Chemie, Apparatewesen, Biotechnologie 81, 1156–1157."},"volume":81,"publisher":"Wiley-VCH"},{"intvolume":" 81","status":"public","author":[{"id":"12119","full_name":"Müller, Ulrich","last_name":"Müller","first_name":"Ulrich"},{"first_name":"Markus","full_name":"Lilie, Markus","last_name":"Lilie"},{"first_name":"S.","last_name":"Burgemeister","full_name":"Burgemeister, S."},{"last_name":"Flaschel","full_name":"Flaschel, E.","first_name":"E."},{"first_name":"K.","last_name":"Friehs","full_name":"Friehs, K."}],"volume":81,"citation":{"van":"Müller U, Lilie M, Burgemeister S, Flaschel E, Friehs K. Nachweis mechanischer Entkeimungseffekte bei der mtVDV-Entkeimung. 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Chemie - Ingenieur - Technik : Verfahrenstechnik, technische Chemie, Apparatewesen, Biotechnologie 81, Nr. 8: 1174.","din1505-2-1":"Müller, Ulrich ; Lilie, Markus ; Burgemeister, S. ; Flaschel, E. ; Friehs, K.: Nachweis mechanischer Entkeimungseffekte bei der mtVDV-Entkeimung. In: Chemie - Ingenieur - Technik : Verfahrenstechnik, technische Chemie, Apparatewesen, Biotechnologie Bd. 81 (2009), Nr. 8, S. 1174","short":"U. Müller, M. Lilie, S. Burgemeister, E. Flaschel, K. Friehs, Chemie - Ingenieur - Technik : Verfahrenstechnik, Technische Chemie, Apparatewesen, Biotechnologie 81 (2009) 1174.","chicago":"Müller, Ulrich, Markus Lilie, S. Burgemeister, E. Flaschel, and K. Friehs. “Nachweis Mechanischer Entkeimungseffekte Bei Der MtVDV-Entkeimung.” Chemie - Ingenieur - Technik : Verfahrenstechnik, Technische Chemie, Apparatewesen, Biotechnologie 81, no. 8 (2009): 1174.","mla":"Müller, Ulrich, et al. “Nachweis Mechanischer Entkeimungseffekte Bei Der MtVDV-Entkeimung.” Chemie - Ingenieur - Technik : Verfahrenstechnik, Technische Chemie, Apparatewesen, Biotechnologie, vol. 81, no. 8, 2009, p. 1174."},"page":"1174","_id":"2824","type":"journal_article","date_updated":"2023-03-15T13:49:43Z","year":2009,"user_id":"45673","publication":"Chemie - Ingenieur - Technik : Verfahrenstechnik, technische Chemie, Apparatewesen, Biotechnologie","date_created":"2020-06-04T14:54:38Z","title":"Nachweis mechanischer Entkeimungseffekte bei der mtVDV-Entkeimung","department":[{"_id":"DEP4009"}],"publication_identifier":{"issn":["0009-286X"]},"issue":"8","language":[{"iso":"eng"}]},{"publication":"Chemie-Ingenieur-Technik","doi":"10.1002/cite.200950333","issue":"8","publication_status":"published","publication_identifier":{"issn":["0009-286X"]},"title":"Nicht isotherme Modellierung der thermischen Inaktivierung in einem mtVDV-Prozess","department":[{"_id":"DEP4009"}],"intvolume":" 81","publisher":"WILEY-VCH Verlag GmbH & Co. KGaA","citation":{"din1505-2-1":"Müller, Ulrich ; Lilie, Markus ; Zakowski, M. ; Wilhelm, Patrick ; Flaschel, E. ; Friehs, K.: Nicht isotherme Modellierung der thermischen Inaktivierung in einem mtVDV-Prozess. In: Chemie-Ingenieur-Technik Bd. 81, WILEY-VCH Verlag GmbH & Co. KGaA (2009), Nr. 8, S. 1265","mla":"Müller, Ulrich, et al. “Nicht isotherme Modellierung der thermischen Inaktivierung in einem mtVDV-Prozess.” Chemie-Ingenieur-Technik, vol. 81, no. 8, 2009, p. 1265, https://doi.org/10.1002/cite.200950333.","chicago":"Müller, Ulrich, Markus Lilie, M. Zakowski, Patrick Wilhelm, E. Flaschel, and K. Friehs. “Nicht isotherme Modellierung der thermischen Inaktivierung in einem mtVDV-Prozess.” Chemie-Ingenieur-Technik 81, no. 8 (2009): 1265. https://doi.org/10.1002/cite.200950333.","short":"U. Müller, M. Lilie, M. Zakowski, P. Wilhelm, E. Flaschel, K. Friehs, Chemie-Ingenieur-Technik 81 (2009) 1265.","bjps":"Müller U et al. (2009) Nicht isotherme Modellierung der thermischen Inaktivierung in einem mtVDV-Prozess. Chemie-Ingenieur-Technik 81, 1265.","chicago-de":"Müller, Ulrich, Markus Lilie, M. Zakowski, Patrick Wilhelm, E. Flaschel und K. Friehs. 2009. Nicht isotherme Modellierung der thermischen Inaktivierung in einem mtVDV-Prozess. Chemie-Ingenieur-Technik 81, Nr. 8: 1265. doi:10.1002/cite.200950333, .","apa":"Müller, U., Lilie, M., Zakowski, M., Wilhelm, P., Flaschel, E., & Friehs, K. (2009). Nicht isotherme Modellierung der thermischen Inaktivierung in einem mtVDV-Prozess. Chemie-Ingenieur-Technik, 81(8), 1265. https://doi.org/10.1002/cite.200950333","ama":"Müller U, Lilie M, Zakowski M, Wilhelm P, Flaschel E, Friehs K. Nicht isotherme Modellierung der thermischen Inaktivierung in einem mtVDV-Prozess. 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Chemie-Ingenieur-Technik. 2009;81(8):1265."},"year":2009,"date_updated":"2023-03-15T13:49:43Z","user_id":"12013","date_created":"2020-06-04T14:56:22Z","language":[{"iso":"ger"}],"author":[{"last_name":"Müller","full_name":"Müller, Ulrich","id":"12119","first_name":"Ulrich"},{"full_name":"Lilie, Markus","last_name":"Lilie","first_name":"Markus"},{"first_name":"M.","full_name":"Zakowski, M.","last_name":"Zakowski"},{"first_name":"Patrick","last_name":"Wilhelm","id":"12013","full_name":"Wilhelm, Patrick"},{"last_name":"Flaschel","full_name":"Flaschel, E.","first_name":"E."},{"last_name":"Friehs","full_name":"Friehs, K.","first_name":"K."}],"status":"public","type":"journal_article","_id":"2825","page":"1265","volume":81},{"intvolume":" 81","publisher":"WILEY-VCH Verlag GmbH & Co. KGaA","citation":{"chicago-de":"Müller, Ulrich, S. Gockel, M. Ridder und Patrick Wilhelm. 2009. Dynamische Gefriertrocknung von Starterkulturen. 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Verfahren und Vorrichtung zur Rückhaltung und Rückführung von Zellen.","din1505-2-1":"Braun, Arndt ; Brod, Helmut ; Frahm, Björn ; Jenne, Marc ; Kauling, Jörg ; Kirchner, Stephan: Verfahren und Vorrichtung zur Rückhaltung und Rückführung von Zellen (2009)","short":"A. Braun, H. Brod, B. Frahm, M. Jenne, J. Kauling, S. Kirchner, (2009).","chicago":"Braun, Arndt, Helmut Brod, Björn Frahm, Marc Jenne, Jörg Kauling, and Stephan Kirchner. “Verfahren Und Vorrichtung Zur Rückhaltung Und Rückführung von Zellen,” 2009.","mla":"Braun, Arndt, et al. Verfahren Und Vorrichtung Zur Rückhaltung Und Rückführung von Zellen. 2009."},"_id":"2872","page":"35","type":"patent","ipn":"WO002009152990A2 ","publication_date":"200-12-23","abstract":[{"text":"Die Erfindung betrifft eine Vorrichtung und ein Verfahren zur Rückhaltung und Rückführung von Zellen in einem kontinuierlich oder absatzweise durchströmten Gefäß. Ferner betrifft die Erfindung ein Verfahren zur Herstellung einer Vorrichtung, mit dem Zellen in einem kontinuierlich oder absatzweise durchströmten Gefäß zurückgehalten und zurückgeführt werden können. ","lang":"ger"},{"lang":"eng","text":"The invention relates to an apparatus and a method for retaining and recirculating cells in a continuous-flow or batch-flow vessel. The invention further relates to a method for producing an apparatus which allows cells to be retained and recirculated in a continuous-flow or batch-flow vessel."}],"date_updated":"2023-03-15T13:49:43Z","year":2009,"alternative_title":["Device for retaining and recirculating cells in a continuous-flow or batch-flow vessel, comprises channels, means for fumigation of external surfaces and/or spaces between the channels, and a generating mean"],"user_id":"45666","ipc":"C12M 1/08","application_date":"2009-06-10","date_created":"2020-06-05T14:07:35Z","title":"Verfahren und Vorrichtung zur Rückhaltung und Rückführung von Zellen","department":[{"_id":"DEP4021"}]},{"status":"public","author":[{"first_name":"Björn","id":"45666","full_name":"Frahm, Björn","last_name":"Frahm"},{"full_name":"Brod, H.","last_name":"Brod","first_name":"H."},{"first_name":"U.","last_name":"Langer","full_name":"Langer, U."}],"extern":"1","citation":{"bjps":"Frahm B, Brod H and Langer U (2009) Improving Cell Culture Bioreactor Performance by Dynamic Membrane Aeration (DMA). .","chicago-de":"Frahm, Björn, H. 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Current Emulsification Techniques. In: .","din1505-2-1":"Kutz, Gerd: Current Emulsification Techniques. In: , 2009","mla":"Kutz, Gerd. Current Emulsification Techniques. 2009.","short":"G. Kutz, in: 2009.","chicago":"Kutz, Gerd. “Current Emulsification Techniques,” 2009.","ieee":"G. Kutz, “Current Emulsification Techniques,” presented at the Seminar an der German-Jordanian University, Amman (Jordanien), 2009.","van":"Kutz G. Current Emulsification Techniques. In 2009.","ufg":"Kutz, Gerd: Current Emulsification Techniques, in: o. Hg.: o. O. 2009.","havard":"G. Kutz, Current Emulsification Techniques, in: 2009.","apa":"Kutz, G. (2009). Current Emulsification Techniques. Seminar an der German-Jordanian University, Amman (Jordanien).","ama":"Kutz G. Current Emulsification Techniques. 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Augsburg: Verlag für chemische Industrie.","chicago-de":"Kutz, Gerd. 2009. Aktuelle Rohstoffe und Formulierungsstrategien. In: Innovationen : Herausforderungen und Chancen, hg. von H. Ziolkowsky GmbH, 33:. Kosmetik-Jahrbuch . Augsburg: Verlag für chemische Industrie.","ieee":"G. Kutz, “Aktuelle Rohstoffe und Formulierungsstrategien,” in Innovationen : Herausforderungen und Chancen, vol. 33, H. Ziolkowsky GmbH, Ed. Augsburg: Verlag für chemische Industrie, 2009.","van":"Kutz G. Aktuelle Rohstoffe und Formulierungsstrategien. In: H. Ziolkowsky GmbH, editor. Innovationen : Herausforderungen und Chancen. Augsburg: Verlag für chemische Industrie; 2009. (Kosmetik-Jahrbuch ; vol. 33)."},"publisher":"Verlag für chemische Industrie","publication_status":"published","publication_identifier":{"isbn":["978-3-87846-271-2"]},"title":"Aktuelle Rohstoffe und Formulierungsstrategien","department":[{"_id":"DEP4022"}],"publication":"Innovationen : Herausforderungen und Chancen","author":[{"last_name":"Kutz","full_name":"Kutz, Gerd","id":"12015","first_name":"Gerd"}],"status":"public","place":"Augsburg","_id":"3985","type":"book_chapter","volume":33,"user_id":"83781","date_updated":"2024-11-26T08:51:20Z","year":"2009","language":[{"iso":"ger"}],"corporate_editor":["H. Ziolkowsky GmbH"],"date_created":"2020-11-20T09:57:20Z"},{"ipn":"PCT/EP2008/010146 ","abstract":[{"lang":"ger","text":"Vorgeschlagen wird eine Vorrichtung zum Testen von kosmetischen und pharmazeutischen Rohstoffen beinhaltend eine Membran, die über ein Behältnis gespannt wird, welches ein Hydrogel als tragenden Untergrund für die Membran enthält. "},{"text":"The invention relates to a device for testing cosmetic and pharmaceutical raw materials, comprising a membrane that is streched over a container that comprises a hydrogel as supporting base for the membrane. ","lang":"eng"}],"publication_date":"2009-06-11","_id":"12255","type":"patent","page":"1","citation":{"ieee":"C. Bruns, G. Kutz, and D. Prinz, “Hautmodell.” 2009.","van":"Bruns C, Kutz G, Prinz D. Hautmodell. 2009.","apa":"Bruns, C., Kutz, G., & Prinz, D. (2009). Hautmodell.","ama":"Bruns C, Kutz G, Prinz D. Hautmodell. Published online 2009.","ufg":"Bruns, Christiane/Kutz, Gerd/Prinz, Daniela: Hautmodell, o. O. 2009.","havard":"C. Bruns, G. Kutz, D. Prinz, Hautmodell, (2009).","bjps":"Bruns C, Kutz G and Prinz D (2009) Hautmodell.","chicago-de":"Bruns, Christiane, Gerd Kutz und Daniela Prinz. 2009. Hautmodell.","din1505-2-1":"Bruns, Christiane ; Kutz, Gerd ; Prinz, Daniela: Hautmodell (2009)","mla":"Bruns, Christiane, et al. Hautmodell. 2009.","chicago":"Bruns, Christiane, Gerd Kutz, and Daniela Prinz. “Hautmodell,” 2009.","short":"C. Bruns, G. Kutz, D. Prinz, (2009)."},"author":[{"last_name":"Bruns","full_name":"Bruns, Christiane","first_name":"Christiane"},{"first_name":"Gerd","last_name":"Kutz","id":"12015","full_name":"Kutz, Gerd"},{"first_name":"Daniela","full_name":"Prinz, Daniela","last_name":"Prinz"}],"application_number":"2008010146","status":"public","title":"Hautmodell","department":[{"_id":"DEP4022"}],"date_created":"2024-12-16T12:57:31Z","application_date":"2008-11-29","user_id":"83781","ipc":"A61L 27/24 ; A61L 27/52 ; A61L 27/60 ","year":"2009","date_updated":"2024-12-16T12:57:39Z","alternative_title":["Skin Model","Modèle de Peau"]},{"citation":{"din1505-2-1":"Mormann, Sascha ; Dabisch-Ruthe, Mareike ; Becker, Barbara: Effects of Technological Processes on the Tenacity and Inactivation of Norovirus Genogroup II in Experimentally Contaminated Foods. In: Applied and environmental microbiology / American Society for Microbiology Bd. 76. Washington, DC [u.a.], American Society for Microbiology (2009), Nr. 2, S. 536–545","mla":"Mormann, Sascha, et al. “Effects of Technological Processes on the Tenacity and Inactivation of Norovirus Genogroup II in Experimentally Contaminated Foods.” Applied and Environmental Microbiology / American Society for Microbiology, vol. 76, no. 2, 2009, pp. 536–45, https://doi.org/10.1128/aem.01797-09.","short":"S. Mormann, M. Dabisch-Ruthe, B. Becker, Applied and Environmental Microbiology / American Society for Microbiology 76 (2009) 536–545.","chicago":"Mormann, Sascha, Mareike Dabisch-Ruthe, and Barbara Becker. “Effects of Technological Processes on the Tenacity and Inactivation of Norovirus Genogroup II in Experimentally Contaminated Foods.” Applied and Environmental Microbiology / American Society for Microbiology 76, no. 2 (2009): 536–45. https://doi.org/10.1128/aem.01797-09.","bjps":"Mormann S, Dabisch-Ruthe M and Becker B (2009) Effects of Technological Processes on the Tenacity and Inactivation of Norovirus Genogroup II in Experimentally Contaminated Foods. Applied and environmental microbiology / American Society for Microbiology 76, 536–545.","chicago-de":"Mormann, Sascha, Mareike Dabisch-Ruthe und Barbara Becker. 2009. Effects of Technological Processes on the Tenacity and Inactivation of Norovirus Genogroup II in Experimentally Contaminated Foods. Applied and environmental microbiology / American Society for Microbiology 76, Nr. 2: 536–545. doi:10.1128/aem.01797-09, .","apa":"Mormann, S., Dabisch-Ruthe, M., & Becker, B. (2009). Effects of Technological Processes on the Tenacity and Inactivation of Norovirus Genogroup II in Experimentally Contaminated Foods. Applied and Environmental Microbiology / American Society for Microbiology, 76(2), 536–545. https://doi.org/10.1128/aem.01797-09","ama":"Mormann S, Dabisch-Ruthe M, Becker B. Effects of Technological Processes on the Tenacity and Inactivation of Norovirus Genogroup II in Experimentally Contaminated Foods. Applied and environmental microbiology / American Society for Microbiology. 2009;76(2):536-545. doi:10.1128/aem.01797-09","ufg":"Mormann, Sascha/Dabisch-Ruthe, Mareike/Becker, Barbara: Effects of Technological Processes on the Tenacity and Inactivation of Norovirus Genogroup II in Experimentally Contaminated Foods, in: Applied and environmental microbiology / American Society for Microbiology 76 (2009), H. 2, S. 536–545.","havard":"S. Mormann, M. Dabisch-Ruthe, B. Becker, Effects of Technological Processes on the Tenacity and Inactivation of Norovirus Genogroup II in Experimentally Contaminated Foods, Applied and Environmental Microbiology / American Society for Microbiology. 76 (2009) 536–545.","ieee":"S. Mormann, M. Dabisch-Ruthe, and B. Becker, “Effects of Technological Processes on the Tenacity and Inactivation of Norovirus Genogroup II in Experimentally Contaminated Foods,” Applied and environmental microbiology / American Society for Microbiology, vol. 76, no. 2, pp. 536–545, 2009, doi: 10.1128/aem.01797-09.","van":"Mormann S, Dabisch-Ruthe M, Becker B. Effects of Technological Processes on the Tenacity and Inactivation of Norovirus Genogroup II in Experimentally Contaminated Foods. 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Artificially contaminated produce was subjected to a number of processes used by the food industry for preservation and by the consumer for storage and preparation. Virus recovery was carried out by using ultrafiltration and was monitored by using bacteriophage MS2 as an internal process control. Norovirus was quantified by using monoplex one-step TaqMan real-time reverse transcription (RT)-PCR and an external standard curve based on recombinant RNA standards. An RNase pretreatment step was used to avoid false-positive PCR results caused by accessible RNA, which allowed detection of intact virus particles. Significant reductions in titers were obtained with heat treatments usually applied by consumers for food preparation (baking, cooking, roasting). Generally, processes used for preservation and storage, such as cooling, freezing, acidification (≥pH 4.5), and moderate heat treatments (pasteurization), appear to be insufficient to inactivate norovirus within a food matrix or on the surface of food. Besides data for persistence in processed food, comparable data for individual matrix-specific protective effects, recovery rates, and inhibitory effects on the PCRs were obtained in this study. The established procedure might be used for other noncultivable enteric RNA viruses that are connected to food-borne diseases. 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Es beschreibt detailliert die Prozesse, Produktionstechniken und -anlagen sowie die begleitenden Qualifizierungs- und Validierungsmaßnahmen.\r\n","lang":"eng"}],"editor":[{"first_name":"Gerd","full_name":"Kutz, Gerd","id":"12015","last_name":"Kutz"},{"first_name":"Armin","full_name":"Wolff, Armin","last_name":"Wolff"}],"publisher":"Wiley-VCH-Verl. ","_id":"2735","type":"book_editor","page":"445","citation":{"din1505-2-1":"Kutz, G. ; Wolff, A. (Hrsg.): Pharmazeutische Produkte und Verfahren. Weinheim : Wiley-VCH-Verl. , 2007","apa":"Kutz, G., & Wolff, A. (Eds.). (2007). Pharmazeutische Produkte und Verfahren. Wiley-VCH-Verl. . https://doi.org/10.1002/9783527611133","mla":"Kutz, Gerd, and Armin Wolff, editors. Pharmazeutische Produkte und Verfahren. Wiley-VCH-Verl. , 2007, https://doi.org/10.1002/9783527611133.","chicago":"Kutz, Gerd, and Armin Wolff, eds. Pharmazeutische Produkte und Verfahren. 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Chemie-Ingenieur-Technik 79, 1363.","chicago-de":"Müller, Ulrich, Volkmar Jordan und C. Triantafillaki. 2007. Extraktion mit Mesophasen -Auswahl von geeigneten Emulgatoren zur Phytostoffgewinnung. Chemie-Ingenieur-Technik 79, Nr. 9: 1363.","din1505-2-1":"Müller, Ulrich ; Jordan, Volkmar ; Triantafillaki, C.: Extraktion mit Mesophasen -Auswahl von geeigneten Emulgatoren zur Phytostoffgewinnung. In: Chemie-Ingenieur-Technik Bd. 79 (2007), Nr. 9, S. 1363","mla":"Müller, Ulrich, et al. “Extraktion Mit Mesophasen -Auswahl von Geeigneten Emulgatoren Zur Phytostoffgewinnung.” Chemie-Ingenieur-Technik, vol. 79, no. 9, 2007, p. 1363.","chicago":"Müller, Ulrich, Volkmar Jordan, and C. Triantafillaki. “Extraktion Mit Mesophasen -Auswahl von Geeigneten Emulgatoren Zur Phytostoffgewinnung.” Chemie-Ingenieur-Technik 79, no. 9 (2007): 1363.","short":"U. Müller, V. Jordan, C. Triantafillaki, Chemie-Ingenieur-Technik 79 (2007) 1363.","ieee":"U. Müller, V. Jordan, and C. Triantafillaki, “Extraktion mit Mesophasen -Auswahl von geeigneten Emulgatoren zur Phytostoffgewinnung,” Chemie-Ingenieur-Technik, vol. 79, no. 9, p. 1363, 2007.","van":"Müller U, Jordan V, Triantafillaki C. Extraktion mit Mesophasen -Auswahl von geeigneten Emulgatoren zur Phytostoffgewinnung. Chemie-Ingenieur-Technik. 2007;79(9):1363.","ufg":"Müller, Ulrich et. al. (2007): Extraktion mit Mesophasen -Auswahl von geeigneten Emulgatoren zur Phytostoffgewinnung, in: Chemie-Ingenieur-Technik 79 (9), S. 1363.","havard":"U. Müller, V. Jordan, C. Triantafillaki, Extraktion mit Mesophasen -Auswahl von geeigneten Emulgatoren zur Phytostoffgewinnung, Chemie-Ingenieur-Technik. 79 (2007) 1363.","apa":"Müller, U., Jordan, V., & Triantafillaki, C. (2007). Extraktion mit Mesophasen -Auswahl von geeigneten Emulgatoren zur Phytostoffgewinnung. Chemie-Ingenieur-Technik, 79(9), 1363.","ama":"Müller U, Jordan V, Triantafillaki C. Extraktion mit Mesophasen -Auswahl von geeigneten Emulgatoren zur Phytostoffgewinnung. Chemie-Ingenieur-Technik. 2007;79(9):1363."},"volume":79,"page":"1363","_id":"2830","type":"journal_article"},{"date_updated":"2023-03-15T13:49:43Z","year":2007,"user_id":"12013","publication":"International Journal of Food Science and Technology","date_created":"2020-06-04T15:13:34Z","publication_identifier":{"issn":["1365-2621"]},"publication_status":"published","title":"Decontamination of spices by combining mechanical and thermal effects - an alternative approach for quality retention","department":[{"_id":"DEP4009"}],"doi":"10.1111/j.1365-2621.2006.01204.x","language":[{"iso":"eng"}],"intvolume":" 42","author":[{"last_name":"Müller","id":"12119","full_name":"Müller, Ulrich","first_name":"Ulrich"},{"first_name":"Sven","full_name":"Hein, Sven","last_name":"Hein"},{"full_name":"Lilie, Markus","last_name":"Lilie","first_name":"Markus"},{"first_name":"Patrick","last_name":"Wilhelm","full_name":"Wilhelm, Patrick","id":"12013"}],"status":"public","type":"journal_article","_id":"2834","page":"190-193","volume":42,"citation":{"ieee":"U. Müller, S. Hein, M. Lilie, and P. Wilhelm, “Decontamination of spices by combining mechanical and thermal effects - an alternative approach for quality retention,” International Journal of Food Science and Technology, vol. 42, pp. 190–193, 2007, doi: 10.1111/j.1365-2621.2006.01204.x.","van":"Müller U, Hein S, Lilie M, Wilhelm P. Decontamination of spices by combining mechanical and thermal effects - an alternative approach for quality retention. International Journal of Food Science and Technology. 2007;42:190–3.","chicago-de":"Müller, Ulrich, Sven Hein, Markus Lilie und Patrick Wilhelm. 2007. Decontamination of spices by combining mechanical and thermal effects - an alternative approach for quality retention. International Journal of Food Science and Technology 42: 190–193. doi:10.1111/j.1365-2621.2006.01204.x, .","bjps":"Müller U et al. (2007) Decontamination of Spices by Combining Mechanical and Thermal Effects - an Alternative Approach for Quality Retention. International Journal of Food Science and Technology 42, 190–193.","ufg":"Müller, Ulrich u. a.: Decontamination of spices by combining mechanical and thermal effects - an alternative approach for quality retention, in: International Journal of Food Science and Technology 42 (2007), S. 190–193.","havard":"U. Müller, S. Hein, M. Lilie, P. Wilhelm, Decontamination of spices by combining mechanical and thermal effects - an alternative approach for quality retention, International Journal of Food Science and Technology. 42 (2007) 190–193.","din1505-2-1":"Müller, Ulrich ; Hein, Sven ; Lilie, Markus ; Wilhelm, Patrick: Decontamination of spices by combining mechanical and thermal effects - an alternative approach for quality retention. In: International Journal of Food Science and Technology Bd. 42, WILEY-VCH Verlag GmbH & Co. KGaA (2007), S. 190–193","apa":"Müller, U., Hein, S., Lilie, M., & Wilhelm, P. (2007). Decontamination of spices by combining mechanical and thermal effects - an alternative approach for quality retention. International Journal of Food Science and Technology, 42, 190–193. https://doi.org/10.1111/j.1365-2621.2006.01204.x","mla":"Müller, Ulrich, et al. “Decontamination of Spices by Combining Mechanical and Thermal Effects - an Alternative Approach for Quality Retention.” International Journal of Food Science and Technology, vol. 42, 2007, pp. 190–93, https://doi.org/10.1111/j.1365-2621.2006.01204.x.","short":"U. Müller, S. Hein, M. Lilie, P. Wilhelm, International Journal of Food Science and Technology 42 (2007) 190–193.","chicago":"Müller, Ulrich, Sven Hein, Markus Lilie, and Patrick Wilhelm. “Decontamination of Spices by Combining Mechanical and Thermal Effects - an Alternative Approach for Quality Retention.” International Journal of Food Science and Technology 42 (2007): 190–93. https://doi.org/10.1111/j.1365-2621.2006.01204.x.","ama":"Müller U, Hein S, Lilie M, Wilhelm P. Decontamination of spices by combining mechanical and thermal effects - an alternative approach for quality retention. International Journal of Food Science and Technology. 2007;42:190-193. doi:10.1111/j.1365-2621.2006.01204.x"},"publisher":"WILEY-VCH Verlag GmbH & Co. KGaA"},{"citation":{"bjps":"Brod H et al. (2007) Procedure for Gassing of Liquid for Cell Cultures, Comprises Exchanging of Gas over Immersed Membrane Surfaces and Controlling the Gassing Rate Change of the Gas Concentration and/or Pressure of the Gas or Gas Mixture or Gas Component.","chicago-de":"Brod, Helmut, Björn Frahm, Jörg Kauling und Reinhold Rose. 2007. Procedure for gassing of liquid for cell cultures, comprises exchanging of gas over immersed membrane surfaces and controlling the gassing rate change of the gas concentration and/or pressure of the gas or gas mixture or gas component.","din1505-2-1":"Brod, Helmut ; Frahm, Björn ; Kauling, Jörg ; Rose, Reinhold: Procedure for gassing of liquid for cell cultures, comprises exchanging of gas over immersed membrane surfaces and controlling the gassing rate change of the gas concentration and/or pressure of the gas or gas mixture or gas component (2007)","mla":"Brod, Helmut, et al. Procedure for Gassing of Liquid for Cell Cultures, Comprises Exchanging of Gas over Immersed Membrane Surfaces and Controlling the Gassing Rate Change of the Gas Concentration and/or Pressure of the Gas or Gas Mixture or Gas Component. 2007.","short":"H. Brod, B. Frahm, J. Kauling, R. Rose, (2007).","chicago":"Brod, Helmut, Björn Frahm, Jörg Kauling, and Reinhold Rose. “Procedure for Gassing of Liquid for Cell Cultures, Comprises Exchanging of Gas over Immersed Membrane Surfaces and Controlling the Gassing Rate Change of the Gas Concentration and/or Pressure of the Gas or Gas Mixture or Gas Component,” 2007.","ieee":"H. Brod, B. Frahm, J. Kauling, and R. Rose, “Procedure for gassing of liquid for cell cultures, comprises exchanging of gas over immersed membrane surfaces and controlling the gassing rate change of the gas concentration and/or pressure of the gas or gas mixture or gas component.” 2007.","van":"Brod H, Frahm B, Kauling J, Rose R. Procedure for gassing of liquid for cell cultures, comprises exchanging of gas over immersed membrane surfaces and controlling the gassing rate change of the gas concentration and/or pressure of the gas or gas mixture or gas component. 2007.","apa":"Brod, H., Frahm, B., Kauling, J., & Rose, R. (2007). Procedure for gassing of liquid for cell cultures, comprises exchanging of gas over immersed membrane surfaces and controlling the gassing rate change of the gas concentration and/or pressure of the gas or gas mixture or gas component.","ama":"Brod H, Frahm B, Kauling J, Rose R. Procedure for gassing of liquid for cell cultures, comprises exchanging of gas over immersed membrane surfaces and controlling the gassing rate change of the gas concentration and/or pressure of the gas or gas mixture or gas component. 2007.","ufg":"Brod, Helmut et. al. (2007): Procedure for gassing of liquid for cell cultures, comprises exchanging of gas over immersed membrane surfaces and controlling the gassing rate change of the gas concentration and/or pressure of the gas or gas mixture or gas component.","havard":"H. Brod, B. Frahm, J. Kauling, R. Rose, Procedure for gassing of liquid for cell cultures, comprises exchanging of gas over immersed membrane surfaces and controlling the gassing rate change of the gas concentration and/or pressure of the gas or gas mixture or gas component, (2007)."},"ipn":"DE102006008687A1","publication_date":"2007-08-30","oa":"1","application_number":" \t102006008687 ","department":[{"_id":"DEP4021"}],"title":"Procedure for gassing of liquid for cell cultures, comprises exchanging of gas over immersed membrane surfaces and controlling the gassing rate change of the gas concentration and/or pressure of the gas or gas mixture or gas component","alternative_title":["Verfahren und Vorrichtung zur Be- und Entgasung von Flüssigkeiten"],"type":"patent","_id":"2870","abstract":[{"lang":"eng","text":"The procedure for gassing of liquid for cell cultures, comprises exchanging of gas over immersed membrane surfaces like hoses, cylinders or modules, and controlling the gassing rate change of the gas concentration and/or pressure of the gas or gas mixture or gas component flowing into/out of the area within the membrane surface. The membrane surface represents any rotatingly oscillating movement in the liquid. The gassing rate, transfer efficiency, mixing time and/or shear stress are controlled by change of the movement like amplitude and the equivalent number of revolutions. The procedure for gassing of liquid for cell cultures, comprises exchanging of gas over immersed membrane surfaces like hoses, cylinders or modules, and controlling the gassing rate change of the gas concentration and/or pressure of the gas or gas mixture or gas component flowing into/out of the area within the membrane surface. The membrane surface represents any rotatingly oscillating movement in the liquid. The gassing rate, transfer efficiency, mixing time and/or shear stress are controlled by change of the movement like amplitude, the equivalent number of revolutions, acceleration of the membrane surface, the delay of the membrane surface, the interruption of the movement or discontinuity. The course of motion is not restricted to recurring samples. The material transfer is increased by mounting of immovable current interfering elements. The disturb of the current forms by the rotatingly oscillating movement of the membrane surfaces. The supply of the membrane surface is undertaken with the help of flexible hoses or turning seals for the supply and discharge of gas. The membrane surface is used for the production of micro-bubbles or gas bubbles in the liquid. Rotor arms rotate in one of the rotation directions curved around the drive shaft. An independent claim is included for a device for gassing of liquid for cell cultures. "},{"text":"Die Erfindung betrifft ein Verfahren und eine Vorrichtung zur blasenfreien Begasung von Flüssigkeiten, insbesondere in der Biotechnologie und speziell von Zellkulturen. ","lang":"ger"}],"status":"public","extern":"1","author":[{"last_name":"Brod","full_name":"Brod, Helmut","first_name":"Helmut"},{"first_name":"Björn","last_name":"Frahm","id":"45666","full_name":"Frahm, Björn"},{"full_name":"Kauling, Jörg","last_name":"Kauling","first_name":"Jörg"},{"full_name":"Rose, Reinhold","last_name":"Rose","first_name":"Reinhold"}],"main_file_link":[{"open_access":"1","url":"https://depatisnet.dpma.de/DepatisNet/depatisnet?action=bibdat&docid=DE102006008687A1"}],"application_date":"2006-02-24","date_created":"2020-06-05T13:41:13Z","date_updated":"2023-03-15T13:49:43Z","year":2007,"user_id":"45666","ipc":"C12M 1/04 "},{"date_updated":"2023-03-15T13:49:43Z","year":2007,"alternative_title":["One-trip plastic reactor for bio-technological and pharmaceutical production applications rotates and oscillates on a vertical shaft"],"user_id":"45666","ipc":"B01J 19/28","date_created":"2020-06-05T13:57:51Z","application_date":"2007-04-23","title":"Verfahren und Vorrichtung zur Be- und Entgasung von Flüssigkeiten, insbesondere in der Biotechnologie und speziell von Zellkulturen","department":[{"_id":"DEP4021"}],"author":[{"last_name":"Brod","full_name":"Brod, Helmut","first_name":"Helmut"},{"id":"45666","full_name":"Frahm, Björn","last_name":"Frahm","first_name":"Björn"},{"first_name":"Jörg","last_name":"Kauling","full_name":"Kauling, Jörg"},{"last_name":"Poggel","full_name":"Poggel, Martin","first_name":"Martin"},{"first_name":"Reinhold","full_name":"Rose, Reinhold","last_name":"Rose"},{"last_name":"Schmidt","full_name":"Schmidt, Sebastian ","first_name":"Sebastian "}],"extern":"1","application_number":"2007003521 ","status":"public","page":"56","_id":"2871","type":"patent","citation":{"havard":"H. Brod, B. Frahm, J. Kauling, M. Poggel, R. Rose, S. Schmidt, Verfahren und Vorrichtung zur Be- und Entgasung von Flüssigkeiten, insbesondere in der Biotechnologie und speziell von Zellkulturen, (2007).","ufg":"Brod, Helmut et. al. (2007): Verfahren und Vorrichtung zur Be- und Entgasung von Flüssigkeiten, insbesondere in der Biotechnologie und speziell von Zellkulturen.","ama":"Brod H, Frahm B, Kauling J, Poggel M, Rose R, Schmidt S. Verfahren und Vorrichtung zur Be- und Entgasung von Flüssigkeiten, insbesondere in der Biotechnologie und speziell von Zellkulturen. 2007.","apa":"Brod, H., Frahm, B., Kauling, J., Poggel, M., Rose, R., & Schmidt, S. (2007). Verfahren und Vorrichtung zur Be- und Entgasung von Flüssigkeiten, insbesondere in der Biotechnologie und speziell von Zellkulturen.","van":"Brod H, Frahm B, Kauling J, Poggel M, Rose R, Schmidt S. Verfahren und Vorrichtung zur Be- und Entgasung von Flüssigkeiten, insbesondere in der Biotechnologie und speziell von Zellkulturen. 2007.","ieee":"H. Brod, B. Frahm, J. Kauling, M. Poggel, R. Rose, and S. Schmidt, “Verfahren und Vorrichtung zur Be- und Entgasung von Flüssigkeiten, insbesondere in der Biotechnologie und speziell von Zellkulturen.” 2007.","short":"H. Brod, B. Frahm, J. Kauling, M. Poggel, R. Rose, S. Schmidt, (2007).","chicago":"Brod, Helmut, Björn Frahm, Jörg Kauling, Martin Poggel, Reinhold Rose, and Sebastian Schmidt. “Verfahren Und Vorrichtung Zur Be- Und Entgasung von Flüssigkeiten, Insbesondere in Der Biotechnologie Und Speziell von Zellkulturen,” 2007.","mla":"Brod, Helmut, et al. Verfahren Und Vorrichtung Zur Be- Und Entgasung von Flüssigkeiten, Insbesondere in Der Biotechnologie Und Speziell von Zellkulturen. 2007.","din1505-2-1":"Brod, Helmut ; Frahm, Björn ; Kauling, Jörg ; Poggel, Martin ; Rose, Reinhold ; Schmidt, Sebastian : Verfahren und Vorrichtung zur Be- und Entgasung von Flüssigkeiten, insbesondere in der Biotechnologie und speziell von Zellkulturen (2007)","bjps":"Brod H et al. (2007) Verfahren Und Vorrichtung Zur Be- Und Entgasung von Flüssigkeiten, Insbesondere in Der Biotechnologie Und Speziell von Zellkulturen.","chicago-de":"Brod, Helmut, Björn Frahm, Jörg Kauling, Martin Poggel, Reinhold Rose und Sebastian Schmidt. 2007. Verfahren und Vorrichtung zur Be- und Entgasung von Flüssigkeiten, insbesondere in der Biotechnologie und speziell von Zellkulturen."},"ipn":"WO002007121958A1","abstract":[{"text":"Gegenstand der Erfindung ist ein um seine ortsfeste, bevorzugt vertikale Achse oszillatorischrotierend angetriebener Reaktor für bevorzugt biotechnologische und pharmazeutische Anwendungen. Mit seinen prozessintensivierenden Eigenschaften für das Mischen, das Suspendieren, den Gasstofftransport, die Wärmeübertragung, die Bestrahlung und die Partikelrückhaltung wird die Anwendbarkeit im großtechnischen Maßstab gewährleistet. Der ohne Wellenabdichtung auskommende Reaktor erlaubt eine steriltechnisch besonders robuste Produktion unter Verzicht auf eine Reinigung und Reinigungsvalidierung erfordert, wenn der Reaktor als Einwegreaktor ausgeführt ist. ","lang":"ger"},{"lang":"eng","text":"The subject matter of the invention is a reactor, driven about its fixed, preferably vertical, axis in an oscillatory/rotating manner, for preferably biotechnological and pharmaceutical applications. With its process-intensifying properties for mixing, suspending, gas transport, heat transfer, irradiation and particle retention, the applicability is ensured on a commercial scale. The reactor, which does not need a shaft seal, permits especially robust production with respect to sterile requirements while dispensing with cleaning and cleaning validation if the reactor is designed as a one-way reactor. "}],"publication_date":"2007-11-01"},{"extern":"1","author":[{"first_name":"Helmut","last_name":"Brod","full_name":"Brod, Helmut"},{"first_name":"Björn","last_name":"Frahm","full_name":"Frahm, Björn","id":"45666"},{"full_name":"Kauling, Jörg","last_name":"Kauling","first_name":"Jörg"}],"status":"public","type":"conference_speech","_id":"2909","citation":{"apa":"Brod, H., Frahm, B., & Kauling, J. (2007). Die dynamische Membranbegasung – ein Ansatz zur Intensivierung der Sauerstoffversorgung tierischer Zellkulturen. Presented at the GVC Fachausschuss Mischvorgänge, Würzburg, Germany.","ama":"Brod H, Frahm B, Kauling J. Die dynamische Membranbegasung – ein Ansatz zur Intensivierung der Sauerstoffversorgung tierischer Zellkulturen.; 2007.","ufg":"Brod, Helmut et. al. (2007): Die dynamische Membranbegasung – ein Ansatz zur Intensivierung der Sauerstoffversorgung tierischer Zellkulturen.","havard":"H. Brod, B. Frahm, J. Kauling, Die dynamische Membranbegasung – ein Ansatz zur Intensivierung der Sauerstoffversorgung tierischer Zellkulturen, 2007.","ieee":"H. Brod, B. Frahm, and J. Kauling, Die dynamische Membranbegasung – ein Ansatz zur Intensivierung der Sauerstoffversorgung tierischer Zellkulturen. 2007.","van":"Brod H, Frahm B, Kauling J. Die dynamische Membranbegasung – ein Ansatz zur Intensivierung der Sauerstoffversorgung tierischer Zellkulturen. 2007.","din1505-2-1":"Brod, Helmut ; Frahm, Björn ; Kauling, Jörg: Die dynamische Membranbegasung – ein Ansatz zur Intensivierung der Sauerstoffversorgung tierischer Zellkulturen, 2007","mla":"Brod, Helmut, et al. Die dynamische Membranbegasung – ein Ansatz zur Intensivierung der Sauerstoffversorgung tierischer Zellkulturen. 2007.","chicago":"Brod, Helmut, Björn Frahm, and Jörg Kauling. Die dynamische Membranbegasung – ein Ansatz zur Intensivierung der Sauerstoffversorgung tierischer Zellkulturen, 2007.","short":"H. Brod, B. Frahm, J. Kauling, Die dynamische Membranbegasung – ein Ansatz zur Intensivierung der Sauerstoffversorgung tierischer Zellkulturen, 2007.","chicago-de":"Brod, Helmut, Björn Frahm und Jörg Kauling. 2007. Die dynamische Membranbegasung – ein Ansatz zur Intensivierung der Sauerstoffversorgung tierischer Zellkulturen.","bjps":"Brod H, Frahm B and Kauling J (2007) Die dynamische Membranbegasung – ein Ansatz zur Intensivierung der Sauerstoffversorgung tierischer Zellkulturen. ."},"user_id":"45666","date_updated":"2023-03-15T13:49:43Z","year":2007,"department":[{"_id":"DEP4021"}],"title":"Die dynamische Membranbegasung – ein Ansatz zur Intensivierung der Sauerstoffversorgung tierischer Zellkulturen","language":[{"iso":"ger"}],"date_created":"2020-06-10T13:47:31Z","conference":{"name":"GVC Fachausschuss Mischvorgänge","end_date":"2007-03-06","start_date":"2007-03-05","location":"Würzburg, Germany"}},{"department":[{"_id":"DEP4021"}],"title":"Die dynamische Membranbegasung – ein Ansatz zur Intensivierung der Sauerstoffversorgung tierischer Zellkulturen","language":[{"iso":"ger"}],"date_created":"2020-06-10T13:54:43Z","conference":{"name":"GVC / DECHEMA Vortrags- und Diskussionstagung „Aufarbeitung biotechnologischer Produkte\"","location":"Osnabrück, Germany","start_date":"2007-05-14","end_date":"2007-05-16"},"user_id":"45666","date_updated":"2023-03-15T13:49:43Z","year":2007,"citation":{"van":"Brod H, Frahm B, Kauling J. Die dynamische Membranbegasung – ein Ansatz zur Intensivierung der Sauerstoffversorgung tierischer Zellkulturen. 2007.","ieee":"H. Brod, B. Frahm, and J. Kauling, Die dynamische Membranbegasung – ein Ansatz zur Intensivierung der Sauerstoffversorgung tierischer Zellkulturen. 2007.","ama":"Brod H, Frahm B, Kauling J. Die dynamische Membranbegasung – ein Ansatz zur Intensivierung der Sauerstoffversorgung tierischer Zellkulturen.; 2007.","apa":"Brod, H., Frahm, B., & Kauling, J. (2007). Die dynamische Membranbegasung – ein Ansatz zur Intensivierung der Sauerstoffversorgung tierischer Zellkulturen. Presented at the GVC / DECHEMA Vortrags- und Diskussionstagung „Aufarbeitung biotechnologischer Produkte\", Osnabrück, Germany.","havard":"H. Brod, B. Frahm, J. Kauling, Die dynamische Membranbegasung – ein Ansatz zur Intensivierung der Sauerstoffversorgung tierischer Zellkulturen, 2007.","ufg":"Brod, Helmut et. al. 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Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost 2005 - Teil 1. Fleischwirtschaft 85, 23–26.","chicago-de":"Stiebing, Achim und Gerd Weyland. 2006. Was ist erlaubt, was verboten? : 1. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost 2005 - Teil 1. Fleischwirtschaft 85, Nr. 11: 23–26.","van":"Stiebing A, Weyland G. Was ist erlaubt, was verboten? : 1. Lemgoer Lebensmittelrechtstagung Fleisch + Feinkost 2005 - Teil 1. Fleischwirtschaft. 2006;85(11):23–6.","ieee":"A. Stiebing and G. Weyland, “Was ist erlaubt, was verboten? : 1. 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In the present study, we tested the potential of a triheptanoin emulsion as an intravenous nutrient. Normal rats were infused with triheptanoin intravenously or intraduodenally at up to 40% of caloric requirement. The blood concentration ratio (heptanoate/C5-ketone bodies) was high with intravenous and low with intraduodenal triheptanoin infusion. During intravenous infusion of triheptanoin, lipolysis was stimulated but appeared compensated by fatty acid reesterification. During intraduodenal infusion of triheptanoin, lipolysis was not stimulated. Our data support the hypothesis that intravenous triheptanoin could be used to treat decompensated patients with long-chain fatty acid oxidation disorders.","lang":"eng"}],"pmid":"1","author":[{"first_name":"Renèe P.","full_name":"Kinman, Renèe P.","last_name":"Kinman"},{"last_name":"Kasumov","full_name":"Kasumov, Takhar","first_name":"Takhar"},{"full_name":"Jobbins, Kathryn A.","last_name":"Jobbins","first_name":"Kathryn A."},{"last_name":"Thomas","full_name":"Thomas, Katherine R.","first_name":"Katherine R."},{"full_name":"Adams, Jillian E.","last_name":"Adams","first_name":"Jillian E."},{"first_name":"Lisa N.","full_name":"Brunengraber, Lisa N.","last_name":"Brunengraber"},{"first_name":"Gerd","full_name":"Kutz, Gerd","id":"12015","last_name":"Kutz"},{"last_name":"Brewer","full_name":"Brewer, Wolf-Ulrich ","first_name":"Wolf-Ulrich "},{"first_name":"Charles R.","last_name":"Roe","full_name":"Roe, Charles R."},{"full_name":"Brunengraber, Henri ","last_name":"Brunengraber","first_name":"Henri "}],"status":"public","publication":"American journal of physiology, Endocrinology and metabolism","doi":"https://doi.org/10.1152/ajpendo.00366.2005","issue":"4","publication_status":"published","title":"Parenteral and enteral metabolism of anaplerotic triheptanoin in normal rats","department":[{"_id":"DEP4022"}],"quality_controlled":"1","publisher":"APS","citation":{"short":"R.P. Kinman, T. Kasumov, K.A. Jobbins, K.R. Thomas, J.E. Adams, L.N. Brunengraber, G. Kutz, W.-U. Brewer, C.R. Roe, H. Brunengraber, American Journal of Physiology, Endocrinology and Metabolism 291 (2006) E860–E868.","chicago":"Kinman, Renèe P., Takhar Kasumov, Kathryn A. Jobbins, Katherine R. Thomas, Jillian E. Adams, Lisa N. Brunengraber, Gerd Kutz, Wolf-Ulrich Brewer, Charles R. Roe, and Henri Brunengraber. “Parenteral and Enteral Metabolism of Anaplerotic Triheptanoin in Normal Rats.” American Journal of Physiology, Endocrinology and Metabolism 291, no. 4 (2006): E860–68. https://doi.org/10.1152/ajpendo.00366.2005.","mla":"Kinman, Renèe P., et al. “Parenteral and Enteral Metabolism of Anaplerotic Triheptanoin in Normal Rats.” American Journal of Physiology, Endocrinology and Metabolism, vol. 291, no. 4, 2006, pp. E860–68, https://doi.org/10.1152/ajpendo.00366.2005.","din1505-2-1":"Kinman, Renèe P. ; Kasumov, Takhar ; Jobbins, Kathryn A. ; Thomas, Katherine R. ; Adams, Jillian E. ; Brunengraber, Lisa N. ; Kutz, Gerd ; Brewer, Wolf-Ulrich ; u. a.: Parenteral and enteral metabolism of anaplerotic triheptanoin in normal rats. In: American journal of physiology, Endocrinology and metabolism Bd. 291, APS (2006), Nr. 4, S. E860–E868","bjps":"Kinman RP et al. (2006) Parenteral and Enteral Metabolism of Anaplerotic Triheptanoin in Normal Rats. American journal of physiology, Endocrinology and metabolism 291, E860–E868.","chicago-de":"Kinman, Renèe P., Takhar Kasumov, Kathryn A. Jobbins, Katherine R. Thomas, Jillian E. Adams, Lisa N. Brunengraber, Gerd Kutz, Wolf-Ulrich Brewer, Charles R. Roe und Henri Brunengraber. 2006. Parenteral and enteral metabolism of anaplerotic triheptanoin in normal rats. American journal of physiology, Endocrinology and metabolism 291, Nr. 4: E860–E868. doi:https://doi.org/10.1152/ajpendo.00366.2005, .","havard":"R.P. Kinman, T. Kasumov, K.A. Jobbins, K.R. Thomas, J.E. Adams, L.N. Brunengraber, G. Kutz, W.-U. Brewer, C.R. Roe, H. Brunengraber, Parenteral and enteral metabolism of anaplerotic triheptanoin in normal rats, American Journal of Physiology, Endocrinology and Metabolism. 291 (2006) E860–E868.","ufg":"Kinman, Renèe P. u. a.: Parenteral and enteral metabolism of anaplerotic triheptanoin in normal rats, in: American journal of physiology, Endocrinology and metabolism 291 (2006), H. 4, S. E860–E868.","ama":"Kinman RP, Kasumov T, Jobbins KA, et al. Parenteral and enteral metabolism of anaplerotic triheptanoin in normal rats. American journal of physiology, Endocrinology and metabolism. 2006;291(4):E860-E868. doi:https://doi.org/10.1152/ajpendo.00366.2005","apa":"Kinman, R. P., Kasumov, T., Jobbins, K. A., Thomas, K. R., Adams, J. E., Brunengraber, L. N., Kutz, G., Brewer, W.-U., Roe, C. R., & Brunengraber, H. (2006). Parenteral and enteral metabolism of anaplerotic triheptanoin in normal rats. American Journal of Physiology, Endocrinology and Metabolism, 291(4), E860–E868. https://doi.org/10.1152/ajpendo.00366.2005","van":"Kinman RP, Kasumov T, Jobbins KA, Thomas KR, Adams JE, Brunengraber LN, et al. Parenteral and enteral metabolism of anaplerotic triheptanoin in normal rats. American journal of physiology, Endocrinology and metabolism. 2006;291(4):E860–8.","ieee":"R. P. Kinman et al., “Parenteral and enteral metabolism of anaplerotic triheptanoin in normal rats,” American journal of physiology, Endocrinology and metabolism, vol. 291, no. 4, pp. E860–E868, 2006, doi: https://doi.org/10.1152/ajpendo.00366.2005."},"intvolume":" 291"},{"user_id":"12013","year":2006,"date_updated":"2023-03-15T13:49:43Z","language":[{"iso":"ger"}],"date_created":"2020-06-04T15:09:27Z","status":"public","author":[{"last_name":"Müller","id":"12119","full_name":"Müller, Ulrich","first_name":"Ulrich"},{"first_name":"Markus","last_name":"Lilie","full_name":"Lilie, Markus"},{"id":"12013","full_name":"Wilhelm, Patrick","last_name":"Wilhelm","first_name":"Patrick"}],"volume":78,"_id":"2832","type":"journal_article","page":"1243-1244","issue":"9","doi":"10.1002/cite.200650159","department":[{"_id":"DEP4009"}],"title":"Anwendung der Flash-Verdampfung zur Entkeimung pflanzlicher Materialien","publication_status":"published","publication_identifier":{"issn":["0009-286X"]},"publication":"Chemie-Ingenieur-Technik","intvolume":" 78","publisher":"WILEY-VCH Verlag GmbH & Co. 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