[{"language":[{"iso":"eng"}],"date_created":"2026-04-07T12:48:53Z","publication_identifier":{"eissn":["1873-7153"],"issn":["0016-2361"]},"publication":"Fuel","date_updated":"2026-04-08T12:14:40Z","author":[{"last_name":"Türck","full_name":"Türck, Julian","first_name":"Julian"},{"full_name":"Funke, Carsten","first_name":"Carsten","last_name":"Funke","id":"74167"},{"first_name":"Fabian","last_name":"Schmitt","full_name":"Schmitt, Fabian"},{"id":"13209","first_name":"Jan","last_name":"Schneider","full_name":"Schneider, Jan","orcid":"0000-0001-6401-8873"},{"id":"12231","first_name":"Hans-Jürgen","full_name":"Danneel, Hans-Jürgen","last_name":"Danneel"},{"first_name":"Ralf","last_name":"Türck","full_name":"Türck, Ralf"},{"first_name":"Wolfgang","last_name":"Ruck","full_name":"Ruck, Wolfgang"},{"full_name":"Krahl, Jürgen","first_name":"Jürgen","id":"68870","last_name":"Krahl"}],"year":"2026","status":"public","title":"Kinetic study and confirmation of epoxide-dependent oligomerization of methyl oleate","volume":424,"citation":{"chicago":"Türck, Julian, Carsten Funke, Fabian Schmitt, Jan Schneider, Hans-Jürgen Danneel, Ralf Türck, Wolfgang Ruck, and Jürgen Krahl. “Kinetic Study and Confirmation of Epoxide-Dependent Oligomerization of Methyl Oleate.” Fuel 424 (2026). https://doi.org/10.1016/j.fuel.2026.139339.","apa":"Türck, J., Funke, C., Schmitt, F., Schneider, J., Danneel, H.-J., Türck, R., Ruck, W., & Krahl, J. (2026). Kinetic study and confirmation of epoxide-dependent oligomerization of methyl oleate. Fuel, 424, Article 139339. https://doi.org/10.1016/j.fuel.2026.139339","bjps":"Türck J et al. (2026) Kinetic Study and Confirmation of Epoxide-Dependent Oligomerization of Methyl Oleate. Fuel 424.","havard":"J. Türck, C. Funke, F. Schmitt, J. Schneider, H.-J. Danneel, R. Türck, W. Ruck, J. Krahl, Kinetic study and confirmation of epoxide-dependent oligomerization of methyl oleate, Fuel. 424 (2026).","mla":"Türck, Julian, et al. “Kinetic Study and Confirmation of Epoxide-Dependent Oligomerization of Methyl Oleate.” Fuel, vol. 424, 139339, 2026, https://doi.org/10.1016/j.fuel.2026.139339.","ufg":"Türck, Julian u. a.: Kinetic study and confirmation of epoxide-dependent oligomerization of methyl oleate, in: Fuel 424 (2026).","van":"Türck J, Funke C, Schmitt F, Schneider J, Danneel HJ, Türck R, et al. Kinetic study and confirmation of epoxide-dependent oligomerization of methyl oleate. Fuel. 2026;424.","chicago-de":"Türck, Julian, Carsten Funke, Fabian Schmitt, Jan Schneider, Hans-Jürgen Danneel, Ralf Türck, Wolfgang Ruck und Jürgen Krahl. 2026. Kinetic study and confirmation of epoxide-dependent oligomerization of methyl oleate. Fuel 424. doi:10.1016/j.fuel.2026.139339, .","din1505-2-1":"Türck, Julian ; Funke, Carsten ; Schmitt, Fabian ; Schneider, Jan ; Danneel, Hans-Jürgen ; Türck, Ralf ; Ruck, Wolfgang ; Krahl, Jürgen: Kinetic study and confirmation of epoxide-dependent oligomerization of methyl oleate. In: Fuel Bd. 424. New York, NY [u.a.], Elsevier BV (2026)","short":"J. Türck, C. Funke, F. Schmitt, J. Schneider, H.-J. Danneel, R. Türck, W. Ruck, J. Krahl, Fuel 424 (2026).","ieee":"J. Türck et al., “Kinetic study and confirmation of epoxide-dependent oligomerization of methyl oleate,” Fuel, vol. 424, Art. no. 139339, 2026, doi: 10.1016/j.fuel.2026.139339.","ama":"Türck J, Funke C, Schmitt F, et al. Kinetic study and confirmation of epoxide-dependent oligomerization of methyl oleate. Fuel. 2026;424. doi:10.1016/j.fuel.2026.139339"},"doi":"10.1016/j.fuel.2026.139339","article_number":"139339","_id":"13670","place":"New York, NY [u.a.]","type":"scientific_journal_article","intvolume":" 424","user_id":"83778","abstract":[{"lang":"eng","text":"The aging of biodiesel proceeds via multiple pathways, with oligomerization playing a central role. In this study, we investigated an epoxide-dependent oligomerization pathway, which had previously only been postulated. Using methyl oleate (C18:1) as a model monounsaturated fatty acid and acetic acid as a representative, reactive nucleophile and known biodiesel aging product with a suitable boiling point, oligomeric products were identified by size-exclusion chromatography (SEC) coupled with electrospray ionization quadrupole time-of-flight mass spectrometry (ESI-QTOF-MS). The concentration of 20 wt% was chosen to ensure a measurable kinetic effect while maintaining stable reaction conditions. Furthermore, the role of methyl oleate during biodiesel aging was addressed. Time-resolved analysis confirmed the proposed sequential order of reactions. It was pointed out that elimination reactions may occur. The data support the formation of epoxides, despite the isobaric overlap with ketones, and show that hydroxyl intermediates undergo esterification and etherification. Moreover, experiments with pure C18:1 demonstrated that acetic acid–derived oligomers are generated. Under Rancimat conditions, addition of 20 wt% acetic acid resulted in an approximately 1.1 – 2.6 increase in product yield. Kinetic analysis revealed structure-dependent formation and decay behavior of the aging products, with slightly faster epoxidation and shifted product distributions toward higher oligomeric species in the presence of acetic acid. Reactive intermediates were consumed more rapidly than oligomeric species and all decay processes followed apparent second-order kinetics. These findings provide direct experimental evidence for the involvement of epoxide-dependent pathways in biodiesel aging."}],"department":[{"_id":"DEP4028"}],"quality_controlled":"1","publisher":"Elsevier BV","publication_status":"published"},{"publication":"2025 International Workshop on Impedance Spectroscopy (IWIS)","publication_identifier":{"isbn":["979-8-3315-9323-0"],"eisbn":["979-8-3315-9322-3"]},"date_created":"2026-03-06T08:52:51Z","type":"conference_editor_article","user_id":"83778","date_updated":"2026-04-08T11:28:18Z","place":"New York","keyword":["cell culture","impedance spectroscopy","partial least squares","ridge regression"],"language":[{"iso":"eng"}],"_id":"13475","doi":"10.1109/iwis69004.2025.11339388","title":"Application Constraints of Linear Multivariate Regression Models for Dielectric Spectroscopy in Inline Bioreactor Viable Cell Analysis","citation":{"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. IEEE; 2026:34-39. doi:10.1109/iwis69004.2025.11339388","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. New York: IEEE, 2026, pp. 34–39. doi: 10.1109/iwis69004.2025.11339388.","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 International Workshop on Impedance Spectroscopy (IWIS). New York: IEEE; 2026.","ufg":"Uhlendorff, Selina u. a.: Application Constraints of Linear Multivariate Regression Models for Dielectric Spectroscopy in Inline Bioreactor Viable Cell Analysis, New York 2026.","bjps":"Uhlendorff S et al. (2026) Application Constraints of Linear Multivariate Regression Models for Dielectric Spectroscopy in Inline Bioreactor Viable Cell Analysis. New York: IEEE.","mla":"Uhlendorff, Selina, et al. “Application Constraints of Linear Multivariate Regression Models for Dielectric Spectroscopy in Inline Bioreactor Viable Cell Analysis.” 2025 International Workshop on Impedance Spectroscopy (IWIS), IEEE, 2026, pp. 34–39, https://doi.org/10.1109/iwis69004.2025.11339388.","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, IEEE, New York, 2026.","apa":"Uhlendorff, S., Burankova, T., Dahlmann, K., Frahm, B., & Pein-Hackelbusch, M. (2026). Application Constraints of Linear Multivariate Regression Models for Dielectric Spectroscopy in Inline Bioreactor Viable Cell Analysis. In 2025 International Workshop on Impedance Spectroscopy (IWIS) (pp. 34–39). IEEE. https://doi.org/10.1109/iwis69004.2025.11339388","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 International Workshop on Impedance Spectroscopy (IWIS). New York: IEEE, 2026. https://doi.org/10.1109/iwis69004.2025.11339388.","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, IEEE, New York, 2026.","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. New York : IEEE, 2026","chicago-de":"Uhlendorff, Selina, Tatsiana Burankova, Katharina Dahlmann, Björn Frahm und Miriam Pein-Hackelbusch. 2026. Application Constraints of Linear Multivariate Regression Models for Dielectric Spectroscopy in Inline Bioreactor Viable Cell Analysis. 2025 International Workshop on Impedance Spectroscopy (IWIS). New York: IEEE. doi:10.1109/iwis69004.2025.11339388, ."},"publication_status":"published","year":"2026","author":[{"id":"68713","full_name":"Uhlendorff, Selina","first_name":"Selina","last_name":"Uhlendorff","orcid":"https://orcid.org/0000-0002-0502-8032"},{"last_name":"Burankova","first_name":"Tatsiana","full_name":"Burankova, Tatsiana"},{"last_name":"Dahlmann","full_name":"Dahlmann, Katharina","first_name":"Katharina"},{"id":"45666","first_name":"Björn","last_name":"Frahm","full_name":"Frahm, Björn"},{"orcid":"0000-0002-7920-0595","last_name":"Pein-Hackelbusch","full_name":"Pein-Hackelbusch, Miriam","first_name":"Miriam","id":"64952"}],"department":[{"_id":"DEP4028"}],"conference":{"start_date":"2025-09-23","end_date":"2025-09-26","location":"Chemnitz","name":"2025 International Workshop on Impedance Spectroscopy (IWIS)"},"abstract":[{"text":"In the context of data-driven bioprocess modeling, selecting appropriate regression models remains a critical challenge. This is especially the case when dealing with time-dependent process dynamics and complex measurement data. The practical relevance of this study lies in its critical assessment of the application constraints associated with multivariate linear regression models in bioprocess monitoring of cell culture processes. The applicability of Partial Least Squares and Ridge regression was evaluated for different cultivation phases. The results emphasize that no single linear modeling approach is universally suitable for capturing the complex behavior of mammalian cell cultures. This is why we present an enhanced segmented modeling approach by learning the optimal transition point from data and introducing a gradual model switch, allowing for smoother and more robust adaptation to process dynamics. This segmented model led to improved predictive performance compared to single-model regression across the entire process duration. Nevertheless, the heterogeneity of the 11 mammalian cell culture datasets used in this study posed significant challenges, with the best-performing models achieving prediction error of around 0.31 of the average offline viable cell density. These results underline the potential of phase-adaptive modeling, while also emphasizing the need for further optimization to robustly handle diverse bioprocess conditions.","lang":"eng"}],"status":"public","page":"34-39","publisher":"IEEE"},{"citation":{"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.","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.","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).","bjps":"Wittland S et al. (2025) Allulose as Novel Ingredient for Improving Freshness of Yeast-Made Bakery Products. LWT - Food Science and Technology 216.","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.","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).","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","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.","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)","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, .","short":"S. Wittland, S. Rohn, E. Sciurba, J. Begemann, M. Sokolowsky, C. Kanzler, B. Matthäus, LWT - Food Science and Technology 216 (2025)."},"volume":216,"title":"Allulose as novel ingredient for improving freshness of yeast-made bakery products","status":"public","external_id":{"isi":["001421039500001"]},"year":"2025","author":[{"last_name":"Wittland","full_name":"Wittland, Sebastian","first_name":"Sebastian","id":"74203"},{"last_name":"Rohn","full_name":"Rohn, Sascha","first_name":"Sascha"},{"first_name":"Elisabeth","last_name":"Sciurba","full_name":"Sciurba, Elisabeth"},{"id":"64612","first_name":"Jens","full_name":"Begemann, Jens","last_name":"Begemann"},{"first_name":"Martina","id":"76708","full_name":"Sokolowsky, Martina","last_name":"Sokolowsky"},{"full_name":"Kanzler, Clemens","first_name":"Clemens","last_name":"Kanzler"},{"full_name":"Matthäus, Bertrand","last_name":"Matthäus","first_name":"Bertrand"}],"main_file_link":[{"url":"https://www.sciencedirect.com/science/article/pii/S0023643824015524?via%3Dihub","open_access":"1"}],"date_updated":"2025-06-25T07:07:27Z","publication_identifier":{"issn":["0023-6438"],"eissn":["1096-1127"]},"publication":"LWT - Food Science and Technology","date_created":"2025-01-13T10:19:52Z","language":[{"iso":"eng"}],"oa":"1","article_type":"original","publication_status":"published","isi":"1","publisher":"Elsevier","quality_controlled":"1","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."}],"department":[{"_id":"DEP4016"},{"_id":"DEP4028"}],"intvolume":" 216","user_id":"83781","type":"scientific_journal_article","_id":"12286","article_number":"117269","doi":"https://doi.org/10.1016/j.lwt.2024.117269","place":"Amsterdam","has_accepted_license":"1"},{"year":"2025","author":[{"last_name":"Wittland","id":"74203","full_name":"Wittland, Sebastian","first_name":"Sebastian"}],"department":[{"_id":"DEP4023"}],"conference":{"name":"Grüne Woche 2025","location":"Berlin","start_date":"2025-01-17","end_date":"2025-01-22"},"status":"public","title":"Untersuchung des Einflusses von Allulose und verschiedenen Getreidesorten sowie Mehltypen auf die Frischhaltung von Hefebackwaren","citation":{"apa":"Wittland, S. (2025). Untersuchung des Einflusses von Allulose und verschiedenen Getreidesorten sowie Mehltypen auf die Frischhaltung von Hefebackwaren. Grüne Woche 2025, Berlin.","ieee":"S. Wittland, Untersuchung des Einflusses von Allulose und verschiedenen Getreidesorten sowie Mehltypen auf die Frischhaltung von Hefebackwaren. 2025.","chicago":"Wittland, Sebastian. Untersuchung des Einflusses von Allulose und verschiedenen Getreidesorten sowie Mehltypen auf die Frischhaltung von Hefebackwaren, 2025.","van":"Wittland S. Untersuchung des Einflusses von Allulose und verschiedenen Getreidesorten sowie Mehltypen auf die Frischhaltung von Hefebackwaren. 2025.","ama":"Wittland S. Untersuchung des Einflusses von Allulose und verschiedenen Getreidesorten sowie Mehltypen auf die Frischhaltung von Hefebackwaren.; 2025.","ufg":"Wittland, Sebastian: Untersuchung des Einflusses von Allulose und verschiedenen Getreidesorten sowie Mehltypen auf die Frischhaltung von Hefebackwaren, o. O. 2025.","mla":"Wittland, Sebastian. Untersuchung des Einflusses von Allulose und verschiedenen Getreidesorten sowie Mehltypen auf die Frischhaltung von Hefebackwaren. 2025.","havard":"S. Wittland, Untersuchung des Einflusses von Allulose und verschiedenen Getreidesorten sowie Mehltypen auf die Frischhaltung von Hefebackwaren, 2025.","bjps":"Wittland S (2025) Untersuchung des Einflusses von Allulose und verschiedenen Getreidesorten sowie Mehltypen auf die Frischhaltung von Hefebackwaren. .","short":"S. Wittland, Untersuchung des Einflusses von Allulose und verschiedenen Getreidesorten sowie Mehltypen auf die Frischhaltung von Hefebackwaren, 2025.","din1505-2-1":"Wittland, Sebastian: Untersuchung des Einflusses von Allulose und verschiedenen Getreidesorten sowie Mehltypen auf die Frischhaltung von Hefebackwaren, 2025","chicago-de":"Wittland, Sebastian. 2025. Untersuchung des Einflusses von Allulose und verschiedenen Getreidesorten sowie Mehltypen auf die Frischhaltung von Hefebackwaren."},"publication_status":"published","_id":"12404","language":[{"iso":"ger"}],"type":"conference_poster","date_created":"2025-02-03T01:20:13Z","user_id":"83781","date_updated":"2025-02-03T09:51:39Z"},{"title":"Pumpkin seed press cake a valuable source of protein","citation":{"ieee":"S. Struck, Pumpkin seed press cake a valuable source of protein. 2025.","ama":"Struck S. 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.","chicago":"Struck, Susanne. Pumpkin Seed Press Cake a Valuable Source of Protein, 2025.","van":"Struck S. 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.","bjps":"Struck S (2025) Pumpkin Seed Press Cake a Valuable Source of Protein. .","mla":"Struck, Susanne. Pumpkin Seed Press Cake a Valuable Source of Protein. 2025.","havard":"S. Struck, Pumpkin seed press cake a valuable source of protein, 2025.","short":"S. Struck, Pumpkin Seed Press Cake a Valuable Source of Protein, 2025.","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"},"publication_status":"published","author":[{"id":"85030","full_name":"Struck, Susanne","first_name":"Susanne","last_name":"Struck","orcid":"https://orcid.org/0000-0002-1281-5966"}],"year":"2025","conference":{"name":"2nd The Future of Oilseeds: Prospects for Plant based Proteins?","location":"Frankfurt am Main","start_date":"2025-03-10","end_date":"2025-03-11"},"department":[{"_id":"DEP4008"},{"_id":"DEP4028"}],"status":"public","type":"conference_speech","date_created":"2025-03-12T12:55:39Z","user_id":"85030","date_updated":"2025-09-10T10:32:12Z","_id":"12702","language":[{"iso":"eng"}]},{"place":"Amsterdam","_id":"12781","article_number":"100331","doi":"10.1016/j.ijpx.2025.100331","user_id":"83781","intvolume":" 9","type":"scientific_journal_article","publisher":"Elsevier BV","quality_controlled":"1","department":[{"_id":"DEP4022"},{"_id":"DEP4028"}],"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"}],"publication_status":"published","keyword":["Design of experiments","Roller compaction/dry granulation","RC/DG","Dicalcium phosphate","Microcrystalline cellulose","Silicified microcrystalline cellulose"],"language":[{"iso":"eng"}],"oa":"1","date_updated":"2025-05-08T08:20:23Z","publication_identifier":{"eissn":["2590-1567"],"issn":["1873-3476"]},"publication":"International Journal of Pharmaceutics: X","date_created":"2025-04-11T08:39:07Z","status":"public","pmid":"1","year":"2025","main_file_link":[{"url":"https://www.sciencedirect.com/science/article/pii/S2590156725000167","open_access":"1"}],"author":[{"first_name":"Niclas","full_name":"Märkle, Niclas","id":"74898","last_name":"Märkle"},{"first_name":"Gernot","full_name":"Warnke, Gernot","last_name":"Warnke"},{"orcid":"0000-0002-7920-0595","last_name":"Pein-Hackelbusch","first_name":"Miriam","full_name":"Pein-Hackelbusch, Miriam","id":"64952"}],"external_id":{"pmid":["40242454 "]},"citation":{"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.","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","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)","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, .","short":"N. Märkle, G. Warnke, M. Pein-Hackelbusch, International Journal of Pharmaceutics: X 9 (2025).","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.","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","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).","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.","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.","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).","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."},"volume":9,"title":"An iterative process and mixture design approach for dry granulated ternary blends of filler-binders"},{"keyword":["food losses","sustainability","by-product utilization","spreadability"],"language":[{"iso":"eng"}],"date_updated":"2025-06-12T08:56:24Z","publication_identifier":{"eissn":["2304-8158"]},"publication":"Foods : open access journal","date_created":"2025-04-25T12:30:10Z","status":"public","author":[{"last_name":"Rohm","first_name":"Harald","full_name":"Rohm, Harald"},{"full_name":"Morejón Caraballo, Sophie","last_name":"Morejón Caraballo","first_name":"Sophie"},{"full_name":"Salvador, Ana","last_name":"Salvador","first_name":"Ana"},{"first_name":"Sofia","full_name":"Mendo, Sofia","last_name":"Mendo"},{"first_name":"Empar","last_name":"Llorca","full_name":"Llorca, Empar"},{"last_name":"Cattaneo","full_name":"Cattaneo, Stefano","first_name":"Stefano"},{"full_name":"De Noni, Ivano","last_name":"De Noni","first_name":"Ivano"},{"orcid":"https://orcid.org/0000-0002-1281-5966","full_name":"Struck, Susanne","last_name":"Struck","first_name":"Susanne","id":"85030"},{"full_name":"Foschino, Roberto","first_name":"Roberto","last_name":"Foschino"},{"last_name":"Hernando","first_name":"Isabel","full_name":"Hernando, Isabel"}],"year":"2025","citation":{"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","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.","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, .","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","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).","bjps":"Rohm H et al. (2025) Sensory Properties of Fermented Blends of Sunflower Press Cake and Whey. Foods : open access journal 14.","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.","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).","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.","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).","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.","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"},"volume":14,"title":"Sensory Properties of Fermented Blends of Sunflower Press Cake and Whey","place":"Basel","_id":"12871","doi":"10.3390/foods14091489","article_number":"1489","user_id":"83781","intvolume":" 14","type":"scientific_journal_article","publisher":"MDPI AG","department":[{"_id":"DEP4008"},{"_id":"DEP4028"}],"issue":"9","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"}],"publication_status":"published"},{"publication_status":"published","abstract":[{"lang":"eng","text":"Carrot juice is valued for its high vitamin and antioxidant content, necessitating gentle thermal processing\r\nto preserve these nutrients. Its slightly acidic pH value requires a two-step heating process, warranting\r\noptimization to enhance product quality and resource efficiency. This study investigated the impact of\r\nvarying the first heating step between 100 and 130 °C on chemical, sensory, and microbiological parameters.\r\nWhile other chemical parameters remained stable, lactic acid content increased significantly from 55 to 1405\r\nmg/L over downtimes, highlighting the influence of external factors that could not be influenced within the\r\ninvestigations. Lower heating temperatures compromised microbiological stability, with spore-forming\r\nbacteria (5 colony forming units per 20 mL) detected at just a 10 °C reduction. Sensory quality showed\r\nminimal change, with descriptive analysis identifying only 3 respectively 4 significantly different attributes\r\nout of 19 across the factors experimental parameter setting and technical repetition. The quality of raw\r\nmaterials had a more pronounced impact on sensory outcomes than the heating temperature. This study\r\nconcludes that adjusting the first heating temperature has limited benefits for sensory quality but risks\r\nmicrobiological safety. Emphasis should therefore be placed on ensuring high-quality raw materials and\r\nconsistent raw juice properties to maintain product quality."}],"issue":"3/4","department":[{"_id":"DEP4028"}],"publisher":"Fachverlag Hans Carl GmbH","quality_controlled":"1","type":"scientific_journal_article","intvolume":" 78","user_id":"83781","_id":"12876","doi":"10.23763/BrSc25-04weishaupt","place":"Nürnberg","title":"Comparative study on the effect of mild temperature conditions in fractionated sterilization of carrot juice on microbiological stability and sensory properties","volume":78,"citation":{"ieee":"I. Weishaupt, L. Katsch, M. Sokolowsky, and J. Schneider, “Comparative study on the effect of mild temperature conditions in fractionated sterilization of carrot juice on microbiological stability and sensory properties,” 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. 78, no. 3/4, pp. 17–26, 2025, doi: 10.23763/BrSc25-04weishaupt.","ama":"Weishaupt I, Katsch L, Sokolowsky M, Schneider J. Comparative study on the effect of mild temperature conditions in fractionated sterilization of carrot juice on microbiological stability and sensory properties. 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. 2025;78(3/4):17-26. doi:10.23763/BrSc25-04weishaupt","short":"I. Weishaupt, L. Katsch, M. Sokolowsky, 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 78 (2025) 17–26.","din1505-2-1":"Weishaupt, Imke ; Katsch, Linda ; Sokolowsky, Martina ; Schneider, Jan: Comparative study on the effect of mild temperature conditions in fractionated sterilization of carrot juice on microbiological stability and sensory properties. 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. 78. Nürnberg, Fachverlag Hans Carl GmbH (2025), Nr. 3/4, S. 17–26","chicago-de":"Weishaupt, Imke, Linda Katsch, Martina Sokolowsky und Jan Schneider. 2025. Comparative study on the effect of mild temperature conditions in fractionated sterilization of carrot juice on microbiological stability and sensory properties. 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 78, Nr. 3/4: 17–26. doi:10.23763/BrSc25-04weishaupt, .","apa":"Weishaupt, I., Katsch, L., Sokolowsky, M., & Schneider, J. (2025). Comparative study on the effect of mild temperature conditions in fractionated sterilization of carrot juice on microbiological stability and sensory properties. 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, 78(3/4), 17–26. https://doi.org/10.23763/BrSc25-04weishaupt","chicago":"Weishaupt, Imke, Linda Katsch, Martina Sokolowsky, and Jan Schneider. “Comparative Study on the Effect of Mild Temperature Conditions in Fractionated Sterilization of Carrot Juice on Microbiological Stability and Sensory Properties.” 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 78, no. 3/4 (2025): 17–26. https://doi.org/10.23763/BrSc25-04weishaupt.","van":"Weishaupt I, Katsch L, Sokolowsky M, Schneider J. Comparative study on the effect of mild temperature conditions in fractionated sterilization of carrot juice on microbiological stability and sensory properties. 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. 2025;78(3/4):17–26.","ufg":"Weishaupt, Imke u. a.: Comparative study on the effect of mild temperature conditions in fractionated sterilization of carrot juice on microbiological stability and sensory properties, 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 78 (2025), H. 3/4,  S. 17–26.","havard":"I. Weishaupt, L. Katsch, M. Sokolowsky, J. Schneider, Comparative study on the effect of mild temperature conditions in fractionated sterilization of carrot juice on microbiological stability and sensory properties, 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. 78 (2025) 17–26.","mla":"Weishaupt, Imke, et al. “Comparative Study on the Effect of Mild Temperature Conditions in Fractionated Sterilization of Carrot Juice on Microbiological Stability and Sensory Properties.” 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. 78, no. 3/4, 2025, pp. 17–26, https://doi.org/10.23763/BrSc25-04weishaupt.","bjps":"Weishaupt I et al. (2025) Comparative Study on the Effect of Mild Temperature Conditions in Fractionated Sterilization of Carrot Juice on Microbiological Stability and Sensory Properties. 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 78, 17–26."},"main_file_link":[{"url":"https://doi.org/10.23763/BrSc25-04weishaupt"}],"author":[{"last_name":"Weishaupt","first_name":"Imke","full_name":"Weishaupt, Imke","id":"58425"},{"last_name":"Katsch","full_name":"Katsch, Linda","first_name":"Linda","id":"71614","orcid":"0000-0001-6628-3929 "},{"last_name":"Sokolowsky","id":"76708","first_name":"Martina","full_name":"Sokolowsky, Martina"},{"orcid":"0000-0001-6401-8873","first_name":"Jan","id":"13209","full_name":"Schneider, Jan","last_name":"Schneider"}],"year":"2025","status":"public","page":"17-26","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","publication_identifier":{"issn":["1866-5195 "]},"date_created":"2025-04-29T13:37:19Z","date_updated":"2025-06-24T12:17:41Z","keyword":["fractionated sterilization","carrot juice","descriptive analysis","microbiological stability"],"language":[{"iso":"eng"}]},{"citation":{"short":"J. Schneider, N. Jantz, Abschlussbericht Projekt Management der Partnerschaft smartFoodTechnologyOWL, Technische Informationsbibliothek, Hannover, 2025.","din1505-2-1":"Schneider, Jan ; Jantz, Nele: Abschlussbericht Projekt Management der Partnerschaft smartFoodTechnologyOWL. Hannover : Technische Informationsbibliothek, 2025","chicago-de":"Schneider, Jan und Nele Jantz. 2025. Abschlussbericht Projekt Management der Partnerschaft smartFoodTechnologyOWL. Hannover: Technische Informationsbibliothek. doi:https://doi.org/10.34657/19115, .","ama":"Schneider J, Jantz N. Abschlussbericht Projekt Management der Partnerschaft smartFoodTechnologyOWL. Technische Informationsbibliothek; 2025. doi:https://doi.org/10.34657/19115","van":"Schneider J, Jantz N. Abschlussbericht Projekt Management der Partnerschaft smartFoodTechnologyOWL. Hannover: Technische Informationsbibliothek; 2025.","havard":"J. Schneider, N. Jantz, Abschlussbericht Projekt Management der Partnerschaft smartFoodTechnologyOWL, Technische Informationsbibliothek, Hannover, 2025.","mla":"Schneider, Jan, and Nele Jantz. Abschlussbericht Projekt Management der Partnerschaft smartFoodTechnologyOWL. Technische Informationsbibliothek, 2025, https://doi.org/10.34657/19115.","bjps":"Schneider J and Jantz N (2025) Abschlussbericht Projekt Management der Partnerschaft smartFoodTechnologyOWL. Hannover: Technische Informationsbibliothek.","ufg":"Schneider, Jan/Jantz, Nele: Abschlussbericht Projekt Management der Partnerschaft smartFoodTechnologyOWL, Hannover 2025.","ieee":"J. Schneider and N. Jantz, Abschlussbericht Projekt Management der Partnerschaft smartFoodTechnologyOWL. Hannover: Technische Informationsbibliothek, 2025. doi: https://doi.org/10.34657/19115.","apa":"Schneider, J., & Jantz, N. (2025). Abschlussbericht Projekt Management der Partnerschaft smartFoodTechnologyOWL. Technische Informationsbibliothek. https://doi.org/10.34657/19115","chicago":"Schneider, Jan, and Nele Jantz. Abschlussbericht Projekt Management der Partnerschaft smartFoodTechnologyOWL. Hannover: Technische Informationsbibliothek, 2025. https://doi.org/10.34657/19115."},"publication_status":"published","title":"Abschlussbericht Projekt Management der Partnerschaft smartFoodTechnologyOWL","status":"public","publisher":"Technische Informationsbibliothek","author":[{"orcid":"0000-0001-6401-8873","full_name":"Schneider, Jan","id":"13209","last_name":"Schneider","first_name":"Jan"},{"id":"71410","last_name":"Jantz","full_name":"Jantz, Nele","first_name":"Nele"}],"year":"2025","department":[{"_id":"DEP4028"},{"_id":"DEP1308"}],"abstract":[{"text":"Die Lebensmittelindustrie ist in der heutigen Zeit mit vielen Herausforderungen konfrontiert. Aufgrund des Klimawandels sowie durch politische Verhältnisse zunehmend volatilere Weltmärkte sind Ressourcen zunehmend knapper und Qualitätseigenschaften schwankender. Gleichzeitig wächst der Bedarf nach gesunden, sicheren Lebensmittel von hoher Qualität stetig. Die größte Herausforderung besteht darin, nachhaltig produzierte Lebensmittel zu fairen Preisen anzubieten, die dennoch hohe ethische und ökologische Standards erfüllen. Gleichzeitig gilt es, den gestiegenen Anforderungen an Individualisierung und Transparenz gerecht zu werden und die enorme Lebensmittelverschwendung wirksam zu bekämpfen. Unter dem Motto „where food meets IT“ praktizieren die profilbildenden Forschungsinstitute „Institut für industrielle Informationstechnik (inIT)“ und „Institut für Life Science Technologies (ILT.NRW)“ der Technischen Hochschule Ostwestfalen-Lippe den interdisziplinären Schulterschluss, um die Digitalisierung der Lebensmittelindustrie voranzutreiben und zukunftsfähige, innovative Antworten auf die oben genannten Herausforderungen zu geben.\r\nDas Managementprojekt der smartFoodTechnologyOWL Partnerschaft hat sich in der Aufbau-phase als Kernelement der operativen Ebene etabliert und wesentlich zum Erfolg des Vorhabens beigetragen. In der Intensivierungsphase sollte das Managementprojekt weiterhin dazu dienen, übergeordnete strategische Ziele zu verfolgen, das operative Geschäft zu lenken und administrativ zu unterstützen. Im Vordergrund standen dabei insbesondere die Ausweitung der Kommunikation und Marketingaktivitäten, der Science-2-Business-Angebote sowie die Um-setzung der Verstetigung. Das übergeordnete Ziel war die langfristige Verstetigung der Partner-schaft mit Ihren Organen und Aktivitäten.","lang":"ger"}],"user_id":"83781","date_updated":"2025-07-24T12:44:08Z","date_created":"2025-07-24T10:49:16Z","type":"research_paper","place":"Hannover","language":[{"iso":"ger"}],"_id":"13083","doi":"https://doi.org/10.34657/19115"},{"doi":"https://doi.org/10.1007/s00217-025-04860-5","_id":"13084","place":"Berlin ; Heidelberg","type":"scientific_journal_article","user_id":"83781","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"}],"issue":"251","department":[{"_id":"DEP4023"},{"_id":"DEP4018"}],"quality_controlled":"1","publisher":"Springer","publication_status":"published","language":[{"iso":"eng"}],"keyword":["Carrot juice","Sterilization","Carotenoids","Descriptive analysis","PCA","HTST"],"date_created":"2025-07-25T17:15:07Z","publication":"European Food Research and Technology","publication_identifier":{"issn":["1438-2377"],"eissn":["1438-2385"]},"date_updated":"2025-10-29T10:07:41Z","author":[{"full_name":"Katsch, Linda","first_name":"Linda","id":"71614","last_name":"Katsch","orcid":"0000-0001-6628-3929 "},{"id":"58425","full_name":"Weishaupt, Imke","first_name":"Imke","last_name":"Weishaupt"},{"first_name":"Martina","full_name":"Sokolowsky, Martina","id":"76708","last_name":"Sokolowsky"},{"last_name":"Gibson","full_name":"Gibson, Brian R.","first_name":"Brian R."},{"orcid":"0000-0001-6401-8873","full_name":"Schneider, Jan","id":"13209","last_name":"Schneider","first_name":"Jan"}],"year":"2025","page":"3649-3668","status":"public","title":"Impact of equivalent sterilization processes with different time- temperature combinations on the chemical, physical and sensory properties of carrot juice","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.","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","short":"L. Katsch, I. Weishaupt, M. Sokolowsky, B.R. Gibson, J. Schneider, European Food Research and Technology (2025) 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, .","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","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.","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.","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.","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.","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.","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."}},{"language":[{"iso":"ger"}],"doi":"10.1002/lemi.202559165","_id":"13094","date_created":"2025-07-30T12:39:28Z","type":"conference_poster","date_updated":"2025-09-29T09:20:32Z","user_id":"71614","conference":{"end_date":"2025-09-24","start_date":"2025-09-22","name":"53. Deutsche Lebensmittelchemietage","location":"Halle (Saale)"},"department":[{"_id":"DEP4023"},{"_id":"DEP4018"}],"year":"2025","author":[{"orcid":"0000-0001-6628-3929 ","last_name":"Katsch","first_name":"Linda","id":"71614","full_name":"Katsch, Linda"},{"full_name":"Steinmetzler, Arthur","id":"76446","last_name":"Steinmetzler","first_name":"Arthur"},{"last_name":"Sokolowsky","first_name":"Martina","id":"76708","full_name":"Sokolowsky, Martina"},{"id":"13209","full_name":"Schneider, Jan","last_name":"Schneider","first_name":"Jan","orcid":"0000-0001-6401-8873"}],"status":"public","title":"Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests","publication_status":"published","citation":{"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.","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","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","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.","van":"Katsch L, Steinmetzler A, Sokolowsky M, Schneider J. Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests. 2025.","bjps":"Katsch L et al. (2025) Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests. .","havard":"L. Katsch, A. Steinmetzler, M. Sokolowsky, J. Schneider, Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests, 2025.","mla":"Katsch, Linda, et al. Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests. 2025, https://doi.org/10.1002/lemi.202559165.","ufg":"Katsch, Linda u. a.: Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests, o. O. 2025.","short":"L. Katsch, A. Steinmetzler, M. Sokolowsky, J. Schneider, Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests, 2025.","din1505-2-1":"Katsch, Linda ; Steinmetzler, Arthur ; Sokolowsky, Martina ; Schneider, Jan: Haltbarkeitsvoraussage von Orangensaft: Chemische, physikalische und sensorische Effekte während beschleunigter Haltbarkeitstests, 2025","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, ."}},{"file":[{"access_level":"closed","file_size":2935650,"file_id":"13102","date_created":"2025-07-31T09:24:49Z","file_name":"fbioe-1-1609369.pdf","content_type":"application/pdf","date_updated":"2025-07-31T11:35:18Z","relation":"main_file","creator":"f6x-0e0"}],"publication_status":"published","article_type":"original","ddc":["570"],"department":[{"_id":"DEP4028"},{"_id":"DEP4000"}],"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."}],"publisher":"Frontiers Media SA","quality_controlled":"1","type":"scientific_journal_article","user_id":"64952","intvolume":" 13","has_accepted_license":"1","place":"Lausanne","_id":"13101","article_number":"1609369","doi":"10.3389/fbioe.2025.1609369","title":"Anomaly detection and removal strategies for in-line permittivity sensor signal used in bioprocesses","volume":13,"citation":{"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.","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","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","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.","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.","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.","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.","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).","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).","short":"E. Bolmanis, S. Uhlendorff, M. Pein-Hackelbusch, V. Galvanauskas, O. Grigs, Frontiers in Bioengineering and Biotechnology 13 (2025).","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)","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, ."},"year":"2025","author":[{"last_name":"Bolmanis","first_name":"Emils","full_name":"Bolmanis, Emils"},{"full_name":"Uhlendorff, Selina","first_name":"Selina","last_name":"Uhlendorff","id":"85335"},{"last_name":"Pein-Hackelbusch","full_name":"Pein-Hackelbusch, Miriam","first_name":"Miriam","id":"64952","orcid":"0000-0002-7920-0595"},{"first_name":"Vytautas","last_name":"Galvanauskas","full_name":"Galvanauskas, Vytautas"},{"full_name":"Grigs, Oskars","last_name":"Grigs","first_name":"Oskars"}],"main_file_link":[{"open_access":"1","url":"https://doi.org/10.3389/fbioe.2025.1609369"}],"status":"public","publication_identifier":{"eissn":["2296-4185"]},"publication":"Frontiers in Bioengineering and Biotechnology","date_created":"2025-07-31T09:23:31Z","date_updated":"2025-10-10T07:46:08Z","file_date_updated":"2025-07-31T11:35:18Z","oa":"1","keyword":["in-situ","permittivity","dielectric spectroscopy","signal preprocessing","dynamic threshold","static threshold","anomaly validation","Pichia pastoris"],"language":[{"iso":"eng"}]},{"status":"public","department":[{"_id":"DEP4028"},{"_id":"DEP4029"}],"conference":{"location":"Bad Sassendorf","name":"Düsser-Hanftag mit Fachausstellung","start_date":"2025-09-09"},"author":[{"orcid":"https://orcid.org/0000-0002-1281-5966","first_name":"Susanne","full_name":"Struck, Susanne","id":"85030","last_name":"Struck"}],"year":"2025","citation":{"din1505-2-1":"Struck, Susanne: Funktionalität von Proteinen in der Verarbeitung und Anwendung in Lebensmitteln – Besonderheiten von Hanfproteinen, 2025","chicago-de":"Struck, Susanne. 2025. Funktionalität von Proteinen in der Verarbeitung und Anwendung in Lebensmitteln – Besonderheiten von Hanfproteinen.","short":"S. Struck, 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.","apa":"Struck, S. (2025). Funktionalität von Proteinen in der Verarbeitung und Anwendung in Lebensmitteln – Besonderheiten von Hanfproteinen. Düsser-Hanftag mit Fachausstellung, Bad Sassendorf.","mla":"Struck, Susanne. Funktionalität von Proteinen in Der Verarbeitung Und Anwendung in Lebensmitteln – Besonderheiten von Hanfproteinen. 2025.","bjps":"Struck S (2025) Funktionalität von Proteinen in Der Verarbeitung Und Anwendung in Lebensmitteln – Besonderheiten von Hanfproteinen. .","havard":"S. Struck, 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.","van":"Struck S. 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.","ama":"Struck S. Funktionalität von Proteinen in Der Verarbeitung Und Anwendung in Lebensmitteln – Besonderheiten von Hanfproteinen.; 2025."},"title":"Funktionalität von Proteinen in der Verarbeitung und Anwendung in Lebensmitteln – Besonderheiten von Hanfproteinen","_id":"13163","language":[{"iso":"eng"}],"date_updated":"2025-09-15T06:49:38Z","user_id":"83778","date_created":"2025-09-10T10:34:59Z","type":"conference_speech"},{"title":"Bioactive peptides in cosmetic formulations: Review of current in vitro and ex vivo evidence","citation":{"van":"van Walraven N, FitzGerald RJ, Danneel HJ, Amigo-Benavent M. Bioactive peptides in cosmetic formulations: Review of current in vitro and ex vivo evidence. eptides : an international journal . 2025;193(11).","ama":"van Walraven N, FitzGerald RJ, Danneel HJ, Amigo-Benavent M. Bioactive peptides in cosmetic formulations: Review of current in vitro and ex vivo evidence. eptides : an international journal . 2025;193(11). doi:10.1016/j.peptides.2025.171440","ufg":"Walraven, Nathalie van u. a.: Bioactive peptides in cosmetic formulations: Review of current in vitro and ex vivo evidence, in: eptides : an international journal 193 (2025), H. 11.","havard":"N. van Walraven, R.J. FitzGerald, H.-J. Danneel, M. Amigo-Benavent, Bioactive peptides in cosmetic formulations: Review of current in vitro and ex vivo evidence, Eptides : An International Journal . 193 (2025).","bjps":"van Walraven N et al. (2025) Bioactive Peptides in Cosmetic Formulations: Review of Current in Vitro and Ex Vivo Evidence. eptides : an international journal 193.","mla":"van Walraven, Nathalie, et al. “Bioactive Peptides in Cosmetic Formulations: Review of Current in Vitro and Ex Vivo Evidence.” Eptides : An International Journal , vol. 193, no. 11, 171440, 2025, https://doi.org/10.1016/j.peptides.2025.171440.","apa":"van Walraven, N., FitzGerald, R. J., Danneel, H.-J., & Amigo-Benavent, M. (2025). Bioactive peptides in cosmetic formulations: Review of current in vitro and ex vivo evidence. Eptides : An International Journal , 193(11), Article 171440. https://doi.org/10.1016/j.peptides.2025.171440","ieee":"N. van Walraven, R. J. FitzGerald, H.-J. Danneel, and M. Amigo-Benavent, “Bioactive peptides in cosmetic formulations: Review of current in vitro and ex vivo evidence,” eptides : an international journal , vol. 193, no. 11, Art. no. 171440, 2025, doi: 10.1016/j.peptides.2025.171440.","chicago":"Walraven, Nathalie van, Richard J. FitzGerald, Hans-Jürgen Danneel, and Miryam Amigo-Benavent. “Bioactive Peptides in Cosmetic Formulations: Review of Current in Vitro and Ex Vivo Evidence.” Eptides : An International Journal 193, no. 11 (2025). https://doi.org/10.1016/j.peptides.2025.171440.","short":"N. van Walraven, R.J. FitzGerald, H.-J. Danneel, M. Amigo-Benavent, Eptides : An International Journal 193 (2025).","chicago-de":"van Walraven, Nathalie, Richard J. FitzGerald, Hans-Jürgen Danneel und Miryam Amigo-Benavent. 2025. Bioactive peptides in cosmetic formulations: Review of current in vitro and ex vivo evidence. eptides : an international journal 193, Nr. 11. doi:10.1016/j.peptides.2025.171440, .","din1505-2-1":"van Walraven, Nathalie ; FitzGerald, Richard J. ; Danneel, Hans-Jürgen ; Amigo-Benavent, Miryam: Bioactive peptides in cosmetic formulations: Review of current in vitro and ex vivo evidence. In: eptides : an international journal Bd. 193. Amsterdam [u.a.], Elsevier BV (2025), Nr. 11"},"volume":193,"year":"2025","author":[{"last_name":"van Walraven","id":"83427","full_name":"van Walraven, Nathalie","first_name":"Nathalie"},{"last_name":"FitzGerald","full_name":"FitzGerald, Richard J.","first_name":"Richard J."},{"first_name":"Hans-Jürgen","full_name":"Danneel, Hans-Jürgen","id":"12231","last_name":"Danneel"},{"last_name":"Amigo-Benavent","full_name":"Amigo-Benavent, Miryam","first_name":"Miryam"}],"status":"public","date_created":"2025-09-26T15:05:54Z","publication_identifier":{"issn":["0196-9781"]},"publication":"eptides : an international journal ","date_updated":"2025-10-06T13:19:57Z","language":[{"iso":"eng"}],"keyword":["Bioactive peptides","Cosmetic peptides","In vitro studies","Matrikines : Whitening : Antioxidant : Antimicrobial : Neurotransmitter inhibition","Carrier peptides","Immunomodulatory"],"publication_status":"published","abstract":[{"lang":"eng","text":"Bioactive peptides are increasingly employed in cosmetic products and these are generically known as cosmetic peptides. This review aims to provide an update on current information related to commercially available cosmetic peptides, and the in vitro and ex vivo evidence for their potential biological effects. A total of 102 commercially available cosmetic peptides were identified. The majority of these peptides are inspired by molecules already found in the human body, including sequences from extracellular matrix molecules, also known as matrikines. Cosmetic peptides are produced either through chemical synthesis or via biotechnological processes. Their claimed biological activities include signaling to increase collagen and hyaluronic acid production, modulation of pigmentation, maintenance of a healthy skin microbiome, antioxidant activity and cellular defense, immunomodulation, neurotransmitter inhibition, enzyme activity inhibition and trace mineral carriers. The primary structure and current scientific evidence for the bioactivities of these peptides are presented and discussed. The review highlights the diverse methodological approaches used and the outcomes measured in the assessment of cosmetic peptide efficacy. Overall, a large range of cosmetic peptides are commercially available whose efficacy is supported by divergent levels of in vitro and ex vivo data."}],"issue":"11","department":[{"_id":"DEP4028"}],"publisher":"Elsevier BV","type":"scientific_journal_article","intvolume":" 193","user_id":"83781","article_number":"171440","doi":"10.1016/j.peptides.2025.171440","_id":"13221","place":"Amsterdam [u.a.]"},{"title":"Application Constraints of Linear Multivariate Regression Models for Dielectric Spectroscopy in Inline Bioreactor Viable Cell Analysis","citation":{"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.","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.","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-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.","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","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.","bjps":"Uhlendorff S et al. (2025) Application Constraints of Linear Multivariate Regression Models for Dielectric Spectroscopy in Inline Bioreactor Viable Cell Analysis. .","mla":"Uhlendorff, Selina, et al. Application Constraints of Linear Multivariate Regression Models for Dielectric Spectroscopy in Inline Bioreactor Viable Cell Analysis. 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.","ufg":"Uhlendorff, Selina u. a.: Application Constraints of Linear Multivariate Regression Models for Dielectric Spectroscopy in Inline Bioreactor Viable Cell Analysis, o. O. 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.","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."},"publication_status":"published","year":"2025","author":[{"first_name":"Selina","last_name":"Uhlendorff","full_name":"Uhlendorff, Selina","id":"68713","orcid":"https://orcid.org/0000-0002-0502-8032"},{"full_name":"Burankova, Tatsiana","last_name":"Burankova","first_name":"Tatsiana"},{"first_name":"Katharina","last_name":"Dahlmann","full_name":"Dahlmann, Katharina"},{"first_name":"Björn","id":"45666","last_name":"Frahm","full_name":"Frahm, Björn"},{"last_name":"Pein-Hackelbusch","first_name":"Miriam","full_name":"Pein-Hackelbusch, Miriam","id":"64952","orcid":"0000-0002-7920-0595"}],"department":[{"_id":"DEP4028"},{"_id":"DEP4021"}],"conference":{"location":"Chemnitz","name":"18th International Workshop on Impedance Spectroscopy","end_date":"2025-09-26","start_date":"2025-09-23"},"status":"public","type":"conference_poster","date_created":"2025-09-29T08:37:10Z","user_id":"45666","related_material":{"link":[{"relation":"confirmation","url":"https://www.tu-chemnitz.de/etit/messtech/iwis/program.php"}]},"date_updated":"2026-03-27T16:51:16Z","language":[{"iso":"eng"}],"_id":"13223"},{"title":"Development and Implementation of Diversity Programs in Large Collaborative Research Projects: An Example From Germany","citation":{"ieee":"M. Lorke et al., “Development and Implementation of Diversity Programs in Large Collaborative Research Projects: An Example From Germany,” Diversity & Inclusion Research, vol. 2, no. 4, Art. no. e70040, 2025, doi: 10.1002/dvr2.70040.","ama":"Lorke M, Amelung R, Kuchling P, et al. Development and Implementation of Diversity Programs in Large Collaborative Research Projects: An Example From Germany. Diversity & Inclusion Research. 2025;2(4). doi:10.1002/dvr2.70040","din1505-2-1":"Lorke, Mariya ; Amelung, Rena ; Kuchling, Peter ; Paaßen, Benjamin ; Pein-Hackelbusch, Miriam ; Schloots, Franziska ; Schulz, Klara ; Nauerth, Annette: Development and Implementation of Diversity Programs in Large Collaborative Research Projects: An Example From Germany. In: Diversity & Inclusion Research Bd. 2. [Hoboken, New Jersey], Wiley (2025), Nr. 4","chicago-de":"Lorke, Mariya, Rena Amelung, Peter Kuchling, Benjamin Paaßen, Miriam Pein-Hackelbusch, Franziska Schloots, Klara Schulz und Annette Nauerth. 2025. Development and Implementation of Diversity Programs in Large Collaborative Research Projects: An Example From Germany. Diversity & Inclusion Research 2, Nr. 4. doi:10.1002/dvr2.70040, .","short":"M. Lorke, R. Amelung, P. Kuchling, B. Paaßen, M. Pein-Hackelbusch, F. Schloots, K. Schulz, A. Nauerth, Diversity & Inclusion Research 2 (2025).","chicago":"Lorke, Mariya, Rena Amelung, Peter Kuchling, Benjamin Paaßen, Miriam Pein-Hackelbusch, Franziska Schloots, Klara Schulz, and Annette Nauerth. “Development and Implementation of Diversity Programs in Large Collaborative Research Projects: An Example From Germany.” Diversity & Inclusion Research 2, no. 4 (2025). https://doi.org/10.1002/dvr2.70040.","apa":"Lorke, M., Amelung, R., Kuchling, P., Paaßen, B., Pein-Hackelbusch, M., Schloots, F., Schulz, K., & Nauerth, A. (2025). Development and Implementation of Diversity Programs in Large Collaborative Research Projects: An Example From Germany. Diversity & Inclusion Research, 2(4), Article e70040. https://doi.org/10.1002/dvr2.70040","ufg":"Lorke, Mariya u. a.: Development and Implementation of Diversity Programs in Large Collaborative Research Projects: An Example From Germany, in: Diversity & Inclusion Research 2 (2025), H. 4.","bjps":"Lorke M et al. (2025) Development and Implementation of Diversity Programs in Large Collaborative Research Projects: An Example From Germany. Diversity & Inclusion Research 2.","mla":"Lorke, Mariya, et al. “Development and Implementation of Diversity Programs in Large Collaborative Research Projects: An Example From Germany.” Diversity & Inclusion Research, vol. 2, no. 4, e70040, 2025, https://doi.org/10.1002/dvr2.70040.","havard":"M. Lorke, R. Amelung, P. Kuchling, B. Paaßen, M. Pein-Hackelbusch, F. Schloots, K. Schulz, A. Nauerth, Development and Implementation of Diversity Programs in Large Collaborative Research Projects: An Example From Germany, Diversity & Inclusion Research. 2 (2025).","van":"Lorke M, Amelung R, Kuchling P, Paaßen B, Pein-Hackelbusch M, Schloots F, et al. Development and Implementation of Diversity Programs in Large Collaborative Research Projects: An Example From Germany. Diversity & Inclusion Research. 2025;2(4)."},"volume":2,"year":"2025","main_file_link":[{"open_access":"1","url":"https://doi.org/10.1002/dvr2.70040"}],"author":[{"full_name":"Lorke, Mariya","last_name":"Lorke","first_name":"Mariya"},{"last_name":"Amelung","first_name":"Rena","full_name":"Amelung, Rena"},{"last_name":"Kuchling","first_name":"Peter","full_name":"Kuchling, Peter"},{"last_name":"Paaßen","full_name":"Paaßen, Benjamin","first_name":"Benjamin"},{"first_name":"Miriam","full_name":"Pein-Hackelbusch, Miriam","last_name":"Pein-Hackelbusch","id":"64952","orcid":"0000-0002-7920-0595"},{"last_name":"Schloots","full_name":"Schloots, Franziska","first_name":"Franziska"},{"last_name":"Schulz","first_name":"Klara","full_name":"Schulz, Klara"},{"last_name":"Nauerth","first_name":"Annette","full_name":"Nauerth, Annette"}],"status":"public","publication_identifier":{"eissn":["2835-236X"]},"publication":"Diversity & Inclusion Research","date_created":"2025-09-29T10:18:05Z","date_updated":"2025-10-10T07:44:33Z","oa":"1","keyword":["collaborative research projects","diversity strategy","gender equality"],"language":[{"iso":"eng"}],"publication_status":"published","department":[{"_id":"DEP4028"}],"abstract":[{"text":"In recent years, there has been an increasing awareness of the importance of incorporating diversity into research projects, focusing on both how they are conducted and their content. Funding organizations have started to require that research applicants pay attention to inclusion and diversity by considering gender dimensions and other diversity factors in their project plans and ensuring gender equality during execution. Based on an extensive literature research and expert discussions on how to develop and implement diversity strategies in large collaborative research projects, we argue that there is a lack of practical advice in existing literature. Drawing from our own experiences in conceptualizing and implementing a Diversity Program across four universities in Germany, we propose a framework for effectively integrating diversity into collaborative research initiatives across various academic fields.","lang":"eng"}],"issue":"4","publisher":"Wiley","quality_controlled":"1","type":"scientific_journal_article","user_id":"64952","intvolume":" 2","place":"[Hoboken, New Jersey]","_id":"13225","article_number":"e70040","doi":"10.1002/dvr2.70040"},{"date_updated":"2025-10-14T08:00:07Z","publication":"Scientific Data","publication_identifier":{"eissn":["2052-4463"]},"date_created":"2025-10-10T06:03:22Z","language":[{"iso":"eng"}],"citation":{"chicago-de":"Wörner, Julius, Jonas Eimler und Miriam Pein-Hackelbusch. 2025. Long-term drift behavior in metal oxide gas sensor arrays: a one-year dataset from an electronic nose. Scientific Data 12. doi:10.1038/s41597-025-05993-8, .","din1505-2-1":"Wörner, Julius ; Eimler, Jonas ; Pein-Hackelbusch, Miriam: Long-term drift behavior in metal oxide gas sensor arrays: a one-year dataset from an electronic nose. In: Scientific Data Bd. 12. London, Nature Research (2025)","short":"J. Wörner, J. Eimler, M. Pein-Hackelbusch, Scientific Data 12 (2025).","chicago":"Wörner, Julius, Jonas Eimler, and Miriam Pein-Hackelbusch. “Long-Term Drift Behavior in Metal Oxide Gas Sensor Arrays: A One-Year Dataset from an Electronic Nose.” Scientific Data 12 (2025). https://doi.org/10.1038/s41597-025-05993-8.","ieee":"J. Wörner, J. Eimler, and M. Pein-Hackelbusch, “Long-term drift behavior in metal oxide gas sensor arrays: a one-year dataset from an electronic nose,” Scientific Data, vol. 12, Art. no. 1628, 2025, doi: 10.1038/s41597-025-05993-8.","apa":"Wörner, J., Eimler, J., & Pein-Hackelbusch, M. (2025). Long-term drift behavior in metal oxide gas sensor arrays: a one-year dataset from an electronic nose. Scientific Data, 12, Article 1628. https://doi.org/10.1038/s41597-025-05993-8","mla":"Wörner, Julius, et al. “Long-Term Drift Behavior in Metal Oxide Gas Sensor Arrays: A One-Year Dataset from an Electronic Nose.” Scientific Data, vol. 12, 1628, 2025, https://doi.org/10.1038/s41597-025-05993-8.","bjps":"Wörner J, Eimler J and Pein-Hackelbusch M (2025) Long-Term Drift Behavior in Metal Oxide Gas Sensor Arrays: A One-Year Dataset from an Electronic Nose. Scientific Data 12.","havard":"J. Wörner, J. Eimler, M. Pein-Hackelbusch, Long-term drift behavior in metal oxide gas sensor arrays: a one-year dataset from an electronic nose, Scientific Data. 12 (2025).","ufg":"Wörner, Julius/Eimler, Jonas/Pein-Hackelbusch, Miriam: Long-term drift behavior in metal oxide gas sensor arrays: a one-year dataset from an electronic nose, in: Scientific Data 12 (2025).","ama":"Wörner J, Eimler J, Pein-Hackelbusch M. Long-term drift behavior in metal oxide gas sensor arrays: a one-year dataset from an electronic nose. Scientific Data. 2025;12. doi:10.1038/s41597-025-05993-8","van":"Wörner J, Eimler J, Pein-Hackelbusch M. Long-term drift behavior in metal oxide gas sensor arrays: a one-year dataset from an electronic nose. Scientific Data. 2025;12."},"volume":12,"title":"Long-term drift behavior in metal oxide gas sensor arrays: a one-year dataset from an electronic nose","status":"public","author":[{"first_name":"Julius","id":"79011","full_name":"Wörner, Julius","last_name":"Wörner"},{"first_name":"Jonas","last_name":"Eimler","full_name":"Eimler, Jonas","id":"87971"},{"first_name":"Miriam","id":"64952","full_name":"Pein-Hackelbusch, Miriam","last_name":"Pein-Hackelbusch","orcid":"0000-0002-7920-0595"}],"year":"2025","user_id":"83781","intvolume":" 12","type":"scientific_journal_article","place":"London","_id":"13246","article_number":"1628","doi":"10.1038/s41597-025-05993-8","publication_status":"published","publisher":"Nature Research","department":[{"_id":"DEP4028"}],"abstract":[{"text":"Although electronic nose technology has been studied for years, drift effects remain one of the major challenges. While ongoing research focuses on effective correction methods, the evaluation of these methods requires reliable and well-documented datasets. However, only a few drift datasets are available, some of which lack sufficient experimental detail or are outdated. This motivated us to introduce a new long-term drift dataset. It has been collected over 12 months using a commercial electronic nose, which is based on 62-metal oxide sensors. The measurements were conducted under controlled experimental conditions with three analytes (diacetyl, 2-phenylethanol, and ethanol) in different concentrations. The dataset consists of 700 time-series recordings, for which we provide both the raw data and a set of pre-extracted features. The data can support the development, evaluation, and comparison of methods for feature extraction and selection, as well as drift detection and compensation. By providing a comprehensive, well-documented dataset, we aim to advance research on sensor drift in electronic nose systems.","lang":"eng"}]},{"date_updated":"2025-11-05T08:17:40Z","date_created":"2025-10-27T16:10:29Z","publication_identifier":{"eissn":["2772-5022"]},"publication":"Applied Food Research","language":[{"iso":"eng"}],"keyword":["Cloudy apple juice","HTST","juice pasteurization","sensory analysis","process optimization","equivalent microbial lethality"],"volume":5,"citation":{"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, .","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).","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.","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","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.","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.","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.","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"},"title":"Influence of different pasteurization conditions with equivalent pasteurization units on chemical, physical, and sensory properties of cloudy apple juice","status":"public","year":"2025","author":[{"full_name":"Katsch, Linda","last_name":"Katsch","first_name":"Linda","id":"71614","orcid":"0000-0001-6628-3929 "},{"full_name":"Sokolowsky, Martina","first_name":"Martina","id":"76708","last_name":"Sokolowsky"},{"full_name":"Gibson, Brian","first_name":"Brian","last_name":"Gibson"},{"orcid":"0000-0001-6401-8873","first_name":"Jan","id":"13209","last_name":"Schneider","full_name":"Schneider, Jan"}],"intvolume":" 5","user_id":"83781","type":"scientific_journal_article","article_number":"101471","doi":"10.1016/j.afres.2025.101471","_id":"13271","place":"Amsterdam","publication_status":"published","quality_controlled":"1","publisher":"Elsevier","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."}],"issue":"2","department":[{"_id":"DEP4023"},{"_id":"DEP4018"}]},{"_id":"13296","language":[{"iso":"ger"}],"has_accepted_license":"1","date_updated":"2025-11-24T08:07:15Z","user_id":"83781","type":"conference_poster","date_created":"2025-11-13T10:09:33Z","status":"public","conference":{"start_date":"2025-10-28","end_date":"2025-10-30","name":"„Towards New Food Systems – Ernährungs- und Lebensmittelsysteme neu gedacht“","location":"Berlin"},"department":[{"_id":"DEP4028"}],"year":"2025","author":[{"id":"58425","first_name":"Imke","last_name":"Weishaupt","full_name":"Weishaupt, Imke"},{"first_name":"Jens","full_name":"Begemann, Jens","last_name":"Begemann"},{"first_name":"Susanne","full_name":"Struck, Susanne","last_name":"Struck","id":"85030","orcid":"0000-0002-1281-5966"},{"last_name":"Matthäus","first_name":"Bertrand ","full_name":"Matthäus, Bertrand "},{"orcid":"0000-0001-6401-8873","full_name":"Schneider, Jan","first_name":"Jan","last_name":"Schneider","id":"13209"}],"ddc":["570","600"],"publication_status":"published","citation":{"ama":"Weishaupt I, Begemann J, Struck S, Matthäus B, Schneider J. Ressourceneffizientere Lebensmittelproduktion durch Umsetzung eines Raffineriekonzepts am Beispiel der Bierherstellung.; 2025.","ieee":"I. Weishaupt, J. Begemann, S. Struck, B. Matthäus, and J. Schneider, Ressourceneffizientere Lebensmittelproduktion durch Umsetzung eines Raffineriekonzepts am Beispiel der Bierherstellung. 2025.","din1505-2-1":"Weishaupt, Imke ; Begemann, Jens ; Struck, Susanne ; Matthäus, Bertrand ; Schneider, Jan: Ressourceneffizientere Lebensmittelproduktion durch Umsetzung eines Raffineriekonzepts am Beispiel der Bierherstellung, 2025","chicago-de":"Weishaupt, Imke, Jens Begemann, Susanne Struck, Bertrand Matthäus und Jan Schneider. 2025. Ressourceneffizientere Lebensmittelproduktion durch Umsetzung eines Raffineriekonzepts am Beispiel der Bierherstellung.","short":"I. Weishaupt, J. Begemann, S. Struck, B. Matthäus, J. Schneider, Ressourceneffizientere Lebensmittelproduktion durch Umsetzung eines Raffineriekonzepts am Beispiel der Bierherstellung, 2025.","ufg":"Weishaupt, Imke u. a.: Ressourceneffizientere Lebensmittelproduktion durch Umsetzung eines Raffineriekonzepts am Beispiel der Bierherstellung, o. O. 2025.","havard":"I. Weishaupt, J. Begemann, S. Struck, B. Matthäus, J. Schneider, Ressourceneffizientere Lebensmittelproduktion durch Umsetzung eines Raffineriekonzepts am Beispiel der Bierherstellung, 2025.","bjps":"Weishaupt I et al. (2025) Ressourceneffizientere Lebensmittelproduktion durch Umsetzung eines Raffineriekonzepts am Beispiel der Bierherstellung. .","mla":"Weishaupt, Imke, et al. Ressourceneffizientere Lebensmittelproduktion durch Umsetzung eines Raffineriekonzepts am Beispiel der Bierherstellung. 2025.","van":"Weishaupt I, Begemann J, Struck S, Matthäus B, Schneider J. Ressourceneffizientere Lebensmittelproduktion durch Umsetzung eines Raffineriekonzepts am Beispiel der Bierherstellung. 2025.","chicago":"Weishaupt, Imke, Jens Begemann, Susanne Struck, Bertrand Matthäus, and Jan Schneider. Ressourceneffizientere Lebensmittelproduktion durch Umsetzung eines Raffineriekonzepts am Beispiel der Bierherstellung, 2025.","apa":"Weishaupt, I., Begemann, J., Struck, S., Matthäus, B., & Schneider, J. (2025). Ressourceneffizientere Lebensmittelproduktion durch Umsetzung eines Raffineriekonzepts am Beispiel der Bierherstellung. „Towards New Food Systems – Ernährungs- und Lebensmittelsysteme neu gedacht“, Berlin."},"title":"Ressourceneffizientere Lebensmittelproduktion durch Umsetzung eines Raffineriekonzepts am Beispiel der Bierherstellung"},{"place":"Weinheim","_id":"13315","doi":"10.1002/cite.70048","type":"scientific_journal_article","user_id":"45666","intvolume":" 98","department":[{"_id":"DEP4029"},{"_id":"DEP4028"}],"issue":"1-2","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"}],"publisher":"Wiley","quality_controlled":"1","publication_status":"published","oa":"1","keyword":["Cell density","Cell enumeration","Cell viability","CHO-K1"],"language":[{"iso":"eng"}],"publication_identifier":{"issn":["0009-286X"],"eissn":["1522-2640"]},"publication":"Chemie Ingenieur Technik","date_created":"2025-12-08T07:26:52Z","date_updated":"2026-03-27T17:14:42Z","main_file_link":[{"open_access":"1"}],"year":"2025","author":[{"orcid":"https://orcid.org/0000-0002-0502-8032","first_name":"Selina","id":"68713","full_name":"Uhlendorff, Selina","last_name":"Uhlendorff"},{"full_name":"Odefey, Ulrich","id":"74218","last_name":"Odefey","first_name":"Ulrich"},{"last_name":"Frahm","first_name":"Björn","id":"45666","full_name":"Frahm, Björn"},{"full_name":"Pein-Hackelbusch, Miriam","last_name":"Pein-Hackelbusch","first_name":"Miriam","id":"64952","orcid":"0000-0002-7920-0595"}],"status":"public","page":"57–68","title":"Performance Comparison between Semi‐Automated and Manual Cell Counting for Animal Cell Culture","volume":98,"citation":{"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.","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","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","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, .","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.","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","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.","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.","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.","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.","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."}},{"date_updated":"2025-12-08T14:47:21Z","user_id":"83781","intvolume":" 39","type":"industry_journal_article","date_created":"2025-12-08T10:06:05Z","publication":"PTA heute : Praxiswissen für die Apotheke","publication_identifier":{"issn":["0302-167X"]},"language":[{"iso":"ger"}],"place":"Stuttgart","_id":"13316","publication_status":"published","citation":{"din1505-2-1":"Pein-Hackelbusch, Miriam: An die Hand genommen - Adhärenz bei Kindern. In: PTA heute : Praxiswissen für die Apotheke Bd. 39. Stuttgart, Deutscher Apotheker Verlag (2025), Nr. 23, S. 38–42","chicago-de":"Pein-Hackelbusch, Miriam. 2025. An die Hand genommen - Adhärenz bei Kindern. PTA heute : Praxiswissen für die Apotheke 39, Nr. 23: 38–42.","short":"M. Pein-Hackelbusch, PTA heute : Praxiswissen für die Apotheke 39 (2025) 38–42.","ufg":"Pein-Hackelbusch, Miriam: An die Hand genommen - Adhärenz bei Kindern, in: PTA heute : Praxiswissen für die Apotheke 39 (2025), H. 23,  S. 38–42.","mla":"Pein-Hackelbusch, Miriam. “An die Hand genommen - Adhärenz bei Kindern.” PTA heute : Praxiswissen für die Apotheke, vol. 39, no. 23, 2025, pp. 38–42.","bjps":"Pein-Hackelbusch M (2025) An die Hand genommen - Adhärenz bei Kindern. PTA heute : Praxiswissen für die Apotheke 39, 38–42.","havard":"M. Pein-Hackelbusch, An die Hand genommen - Adhärenz bei Kindern, PTA heute : Praxiswissen für die Apotheke. 39 (2025) 38–42.","van":"Pein-Hackelbusch M. An die Hand genommen - Adhärenz bei Kindern. PTA heute : Praxiswissen für die Apotheke. 2025;39(23):38–42.","chicago":"Pein-Hackelbusch, Miriam. “An die Hand genommen - Adhärenz bei Kindern.” PTA heute : Praxiswissen für die Apotheke 39, no. 23 (2025): 38–42.","apa":"Pein-Hackelbusch, M. (2025). An die Hand genommen - Adhärenz bei Kindern. PTA heute : Praxiswissen für die Apotheke, 39(23), 38–42.","ama":"Pein-Hackelbusch M. An die Hand genommen - Adhärenz bei Kindern. PTA heute : Praxiswissen für die Apotheke. 2025;39(23):38-42.","ieee":"M. Pein-Hackelbusch, “An die Hand genommen - Adhärenz bei Kindern,” PTA heute : Praxiswissen für die Apotheke, vol. 39, no. 23, pp. 38–42, 2025."},"volume":39,"title":"An die Hand genommen - Adhärenz bei Kindern","page":"38-42","status":"public","publisher":"Deutscher Apotheker Verlag","department":[{"_id":"DEP4028"}],"author":[{"orcid":"0000-0002-7920-0595","full_name":"Pein-Hackelbusch, Miriam","first_name":"Miriam","id":"64952","last_name":"Pein-Hackelbusch"}],"year":"2025","issue":"23"},{"publication":" Tierärztliche Praxis : mit ATF-anerkannter Fortbildung Unterreihe G, Großtiere, Nutztiere ","publication_identifier":{"issn":["1434-1220"],"eissn":["2567-5834"]},"date_created":"2025-12-12T15:01:22Z","date_updated":"2025-12-15T13:28:18Z","keyword":["Schlachtkörperqualität","Freilandschweinemast","sensorische Fleischqualität","Fettsäurenzusammensetzung","Schweinemast"],"language":[{"iso":"eng"}],"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","volume":53,"citation":{"short":"J. Küper, K. Frölich, R. Stäbler, W. Jaeger, D. Junkmann, M. Upmann, A.R. Schaubmar, C. Kehrenberg,   Tierärztliche Praxis : Mit ATF-Anerkannter Fortbildung Unterreihe  G, Großtiere, Nutztiere 53 (2025) 363–371.","din1505-2-1":"Küper, Johanna ; Frölich, Kai ; Stäbler, Rupert ; Jaeger, Wilhelm ; Junkmann, Dennis ; Upmann, Matthias ; Schaubmar, Andreas R. ; Kehrenberg, Corinna: 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. In:   Tierärztliche Praxis : mit ATF-anerkannter Fortbildung Unterreihe  G, Großtiere, Nutztiere Bd. 53. Stuttgart, Georg Thieme Verlag KG (2025), Nr. 06, S. 363–371","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, .","apa":"Küper, J., Frölich, K., Stäbler, R., Jaeger, W., Junkmann, D., Upmann, M., Schaubmar, A. R., & Kehrenberg, C. (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(06), 363–371. https://doi.org/10.1055/a-2712-8469","ieee":"J. Küper et al., “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 , vol. 53, no. 06, pp. 363–371, 2025, 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.","van":"Küper J, Frölich K, Stäbler R, Jaeger W, Junkmann D, Upmann M, et al. 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 . 2025;53(06):363–71.","ama":"Küper J, Frölich K, Stäbler R, et al. 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 . 2025;53(06):363-371. doi:10.1055/a-2712-8469","ufg":"Küper, Johanna u. a.: 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, in:   Tierärztliche Praxis : mit ATF-anerkannter Fortbildung Unterreihe  G, Großtiere, Nutztiere 53 (2025), H. 06,  S. 363–371.","havard":"J. Küper, K. Frölich, R. Stäbler, W. Jaeger, D. Junkmann, M. Upmann, A.R. Schaubmar, C. 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 (2025) 363–371.","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.","mla":"Küper, Johanna, et al. “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 , vol. 53, no. 06, 2025, pp. 363–71, https://doi.org/10.1055/a-2712-8469."},"year":"2025","author":[{"first_name":"Johanna","full_name":"Küper, Johanna","last_name":"Küper"},{"last_name":"Frölich","full_name":"Frölich, Kai","first_name":"Kai"},{"first_name":"Rupert","full_name":"Stäbler, Rupert","last_name":"Stäbler"},{"full_name":"Jaeger, Wilhelm","last_name":"Jaeger","first_name":"Wilhelm"},{"full_name":"Junkmann, Dennis","first_name":"Dennis","last_name":"Junkmann"},{"full_name":"Upmann, Matthias","last_name":"Upmann","first_name":"Matthias","id":"12666"},{"last_name":"Schaubmar","full_name":"Schaubmar, Andreas R.","first_name":"Andreas R."},{"first_name":"Corinna","last_name":"Kehrenberg","full_name":"Kehrenberg, Corinna"}],"status":"public","page":"363-371","type":"scientific_journal_article","intvolume":" 53","user_id":"83781","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"],"_id":"13326","doi":"10.1055/a-2712-8469","place":"Stuttgart","publication_status":"published","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"}],"issue":"06","department":[{"_id":"DEP4028"},{"_id":"DEP4029"}],"publisher":"Georg Thieme Verlag KG"},{"date_updated":"2026-01-07T13:11:48Z","user_id":"83781","type":"conference_poster","date_created":"2026-01-05T15:29:12Z","language":[{"iso":"eng"}],"_id":"13329","publication_status":"published","citation":{"din1505-2-1":"Kemper, Lisa ; Wörner, Julius ; Schneider, Jan ; Pein-Hackelbusch, Miriam: Diacetyl detection by electronic nose in beer-imitating matrices, 2025","chicago-de":"Kemper, Lisa, Julius Wörner, Jan Schneider und Miriam Pein-Hackelbusch. 2025. Diacetyl detection by electronic nose in beer-imitating matrices.","short":"L. Kemper, J. Wörner, J. Schneider, M. Pein-Hackelbusch, Diacetyl Detection by Electronic Nose in Beer-Imitating Matrices, 2025.","chicago":"Kemper, Lisa, Julius Wörner, Jan Schneider, and Miriam Pein-Hackelbusch. Diacetyl Detection by Electronic Nose in Beer-Imitating Matrices, 2025.","apa":"Kemper, L., Wörner, J., Schneider, J., & Pein-Hackelbusch, M. (2025). Diacetyl detection by electronic nose in beer-imitating matrices. 15th European Congress of Chemical Engineering (ECCE) & 8th European Congress of Applied Biotechnology (ECAB), Lissabon, Portugal.","mla":"Kemper, Lisa, et al. Diacetyl Detection by Electronic Nose in Beer-Imitating Matrices. 2025.","bjps":"Kemper L et al. (2025) Diacetyl Detection by Electronic Nose in Beer-Imitating Matrices. .","havard":"L. Kemper, J. Wörner, J. Schneider, M. Pein-Hackelbusch, Diacetyl detection by electronic nose in beer-imitating matrices, 2025.","ufg":"Kemper, Lisa u. a.: Diacetyl detection by electronic nose in beer-imitating matrices, o. O. 2025.","van":"Kemper L, Wörner J, Schneider J, Pein-Hackelbusch M. Diacetyl detection by electronic nose in beer-imitating matrices. 2025.","ieee":"L. Kemper, J. Wörner, J. Schneider, and M. Pein-Hackelbusch, Diacetyl detection by electronic nose in beer-imitating matrices. 2025.","ama":"Kemper L, Wörner J, Schneider J, Pein-Hackelbusch M. Diacetyl Detection by Electronic Nose in Beer-Imitating Matrices.; 2025."},"title":"Diacetyl detection by electronic nose in beer-imitating matrices","status":"public","conference":{"name":"15th European Congress of Chemical Engineering (ECCE) & 8th European Congress of Applied Biotechnology (ECAB)","location":"Lissabon, Portugal","start_date":"2025-09-08","end_date":"2025-09-10"},"department":[{"_id":"DEP4028"},{"_id":"DEP4000"}],"year":"2025","author":[{"first_name":"Lisa","full_name":"Kemper, Lisa","id":"74472","last_name":"Kemper"},{"last_name":"Wörner","full_name":"Wörner, Julius","first_name":"Julius","id":"79011"},{"first_name":"Jan","id":"13209","full_name":"Schneider, Jan","last_name":"Schneider","orcid":"0000-0001-6401-8873"},{"orcid":"0000-0002-7920-0595","full_name":"Pein-Hackelbusch, Miriam","last_name":"Pein-Hackelbusch","id":"64952","first_name":"Miriam"}]},{"title":"Messung des Öl-Drüsenschuppenaufschlusses von Thymian und Vergleich der Ergebnisse mit denen von Oregano","citation":{"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 .","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-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 , .","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 ","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 .","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.","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 .","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.","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. .","ufg":"Ibrahem, Riham u. a.: Messung des Öl-Drüsenschuppenaufschlusses von Thymian und Vergleich der Ergebnisse mit denen von Oregano, o. O. 2024."},"publication_status":"published","year":"2024","author":[{"first_name":"Riham","id":"72980","full_name":"Ibrahem, Riham","last_name":"Ibrahem"},{"full_name":"Barakat, Bayan","last_name":"Barakat","first_name":"Bayan","id":"73216"},{"first_name":"Euphinette Amba","id":"75281","last_name":"Bekonda","full_name":"Bekonda, Euphinette Amba"},{"first_name":"Knut","last_name":"Schwarzer","full_name":"Schwarzer, Knut","id":"13329"},{"full_name":"Wilhelm, Patrick","first_name":"Patrick","id":"12013","last_name":"Wilhelm"},{"first_name":"Ulrich","full_name":"Müller, Ulrich","last_name":"Müller","id":"12119"}],"department":[{"_id":"DEP4009"},{"_id":"DEP4028"}],"conference":{"location":"Bernburg","name":"34. Bernburger Winterseminar Arznei- und Gewürzpflanzen","start_date":"2024-02-20","end_date":"2024-02-21"},"publisher":"Verein für Arznei- und Gewürzpflanzen SALUPLANTA e.V. ","status":"public","page":"78","publication":"34. Bernburger Winterseminar Arznei- und Gewürzpflanzen : 20.-21.02.2024 : Tagungsbroschüre ","publication_identifier":{"isbn":["978-3-95547-140-8 "]},"date_created":"2024-03-05T14:25:59Z","type":"conference_poster","user_id":"12013","date_updated":"2024-11-06T16:27:09Z","_id":"11180","doi":"10.5073/20240131-085854-0 ","keyword":["essential oil","oregano","thyme","steam distillation","vacuum","temperature impact","oil glandular"],"language":[{"iso":"ger"}]},{"citation":{"bjps":"Ibrahem R et al. (2024) Messung des Öl-Drüsenschuppenaufschlusses von Thymian und Vergleich der Ergebnisse mit denen von Oregano. .","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.","mla":"Ibrahem, Riham, et al. 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.","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.","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.","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.","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.","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.","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.","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."},"title":"Messung des Öl-Drüsenschuppenaufschlusses von Thymian und Vergleich der Ergebnisse mit denen von Oregano","status":"public","author":[{"id":"72980","first_name":"Riham","full_name":"Ibrahem, Riham","last_name":"Ibrahem"},{"full_name":"Barakat, Bayan","first_name":"Bayan","id":"73216","last_name":"Barakat"},{"first_name":"Euphinette Amba","id":"75281","last_name":"Bekonda","full_name":"Bekonda, Euphinette Amba"},{"first_name":"Knut","last_name":"Schwarzer","full_name":"Schwarzer, Knut","id":"13329"},{"first_name":"Patrick","id":"12013","last_name":"Wilhelm","full_name":"Wilhelm, Patrick"},{"id":"12119","first_name":"Ulrich","full_name":"Müller, Ulrich","last_name":"Müller"}],"year":"2024","conference":{"location":"Quakenbrück","name":"Jahrestreffen der DECHEMA/VDI-Fachgruppe Lebensmittelverfahrenstechnik","start_date":"2024-02-27","end_date":"2024-02-28"},"department":[{"_id":"DEP4009"},{"_id":"DEP4028"}],"user_id":"12013","date_updated":"2024-11-06T16:27:24Z","type":"conference_poster","date_created":"2024-03-05T14:39:00Z","_id":"11181","keyword":["essential oil","oregano","thyme","steam distillation","vacuum","temperature impact","oil glandular"],"language":[{"iso":"ger"}]},{"keyword":["essential oil","losses","steam distillation"],"language":[{"iso":"ger"}],"_id":"11182","date_created":"2024-03-05T14:48:10Z","type":"conference_speech","user_id":"12013","date_updated":"2024-11-06T16:25:57Z","year":"2024","author":[{"last_name":"Al Krad","first_name":"Majed","full_name":"Al Krad, Majed"},{"first_name":"Daniel","last_name":"Liphardt","id":"81267","full_name":"Liphardt, Daniel"},{"full_name":"Schwarzer, Knut","last_name":"Schwarzer","id":"13329","first_name":"Knut"},{"first_name":"Patrick","last_name":"Wilhelm","id":"12013","full_name":"Wilhelm, Patrick"},{"first_name":"Ulrich","full_name":"Müller, Ulrich","last_name":"Müller","id":"12119"}],"department":[{"_id":"DEP4009"},{"_id":"DEP4028"}],"conference":{"end_date":"2024-02-28","start_date":"2024-02-27","name":"Jahrestreffen der DECHEMA/VDI-Fachgruppe Lebensmittelverfahrenstechnik","location":"Quakenbrück"},"status":"public","title":"Feststellung von Ätherisch-Ölverlusten bei der Wasserdampfdestillation durch Adsorption an Apparatewandungen","citation":{"short":"M. Al Krad, D. Liphardt, K. Schwarzer, P. Wilhelm, U. Müller, Feststellung von Ätherisch-Ölverlusten bei der Wasserdampfdestillation durch Adsorption an Apparatewandungen, 2024.","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.","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","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.","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.","van":"Al Krad M, Liphardt D, Schwarzer K, Wilhelm P, Müller U. 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.","bjps":"Al Krad M et al. (2024) Feststellung von Ätherisch-Ölverlusten bei der Wasserdampfdestillation durch Adsorption an Apparatewandungen. .","havard":"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.","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.","ama":"Al Krad M, Liphardt D, Schwarzer K, Wilhelm P, Müller U. Feststellung von Ätherisch-Ölverlusten bei der Wasserdampfdestillation durch Adsorption an Apparatewandungen.; 2024."}},{"date_updated":"2025-06-24T09:07:27Z","publication_identifier":{"eissn":["1999-4923 "]},"publication":"Pharmaceutics","date_created":"2024-05-29T10:06:47Z","keyword":["e-tongues","performance","qualification","taste masking","bitterness","dosage forms","drug formulations"],"language":[{"iso":"eng"}],"oa":"1","volume":16,"citation":{"havard":"D. Steiner, A. Meyer, I. Immohr, M. Pein-Hackelbusch, Critical View on the Qualification of Electronic Tongues Regarding Their Performance in the Development of Peroral Drug Formulations with Bitter Ingredients, Pharmaceutics. 16 (2024).","mla":"Steiner, Denise, et al. “Critical View on the Qualification of Electronic Tongues Regarding Their Performance in the Development of Peroral Drug Formulations with Bitter Ingredients.” Pharmaceutics, vol. 16, no. 5, 2024, https://doi.org/10.3390/pharmaceutics16050658.","bjps":"Steiner D et al. (2024) Critical View on the Qualification of Electronic Tongues Regarding Their Performance in the Development of Peroral Drug Formulations with Bitter Ingredients. Pharmaceutics 16.","ufg":"Steiner, Denise u. a.: Critical View on the Qualification of Electronic Tongues Regarding Their Performance in the Development of Peroral Drug Formulations with Bitter Ingredients, in: Pharmaceutics 16 (2024), H. 5.","ama":"Steiner D, Meyer A, Immohr I, Pein-Hackelbusch M. Critical View on the Qualification of Electronic Tongues Regarding Their Performance in the Development of Peroral Drug Formulations with Bitter Ingredients. Pharmaceutics. 2024;16(5). doi:10.3390/pharmaceutics16050658","van":"Steiner D, Meyer A, Immohr I, Pein-Hackelbusch M. Critical View on the Qualification of Electronic Tongues Regarding Their Performance in the Development of Peroral Drug Formulations with Bitter Ingredients. Pharmaceutics. 2024;16(5).","chicago":"Steiner, Denise, Alexander Meyer, Isabell Immohr, and Miriam Pein-Hackelbusch. “Critical View on the Qualification of Electronic Tongues Regarding Their Performance in the Development of Peroral Drug Formulations with Bitter Ingredients.” Pharmaceutics 16, no. 5 (2024). https://doi.org/10.3390/pharmaceutics16050658.","ieee":"D. Steiner, A. Meyer, I. Immohr, and M. Pein-Hackelbusch, “Critical View on the Qualification of Electronic Tongues Regarding Their Performance in the Development of Peroral Drug Formulations with Bitter Ingredients,” Pharmaceutics, vol. 16, no. 5, 2024, doi: 10.3390/pharmaceutics16050658.","apa":"Steiner, D., Meyer, A., Immohr, I., & Pein-Hackelbusch, M. (2024). Critical View on the Qualification of Electronic Tongues Regarding Their Performance in the Development of Peroral Drug Formulations with Bitter Ingredients. Pharmaceutics, 16(5). https://doi.org/10.3390/pharmaceutics16050658","din1505-2-1":"Steiner, Denise ; Meyer, Alexander ; Immohr, Isabell ; Pein-Hackelbusch, Miriam: Critical View on the Qualification of Electronic Tongues Regarding Their Performance in the Development of Peroral Drug Formulations with Bitter Ingredients. In: Pharmaceutics Bd. 16. Basel, MDPI (2024), Nr. 5","chicago-de":"Steiner, Denise, Alexander Meyer, Isabell Immohr und Miriam Pein-Hackelbusch. 2024. Critical View on the Qualification of Electronic Tongues Regarding Their Performance in the Development of Peroral Drug Formulations with Bitter Ingredients. Pharmaceutics 16, Nr. 5. doi:10.3390/pharmaceutics16050658, .","short":"D. Steiner, A. Meyer, I. Immohr, M. Pein-Hackelbusch, Pharmaceutics 16 (2024)."},"title":"Critical View on the Qualification of Electronic Tongues Regarding Their Performance in the Development of Peroral Drug Formulations with Bitter Ingredients","status":"public","pmid":"1","year":"2024","author":[{"full_name":"Steiner, Denise","last_name":"Steiner","first_name":"Denise"},{"first_name":"Alexander","id":"58585","full_name":"Meyer, Alexander","last_name":"Meyer"},{"full_name":"Immohr, Isabell","first_name":"Isabell","last_name":"Immohr"},{"full_name":"Pein-Hackelbusch, Miriam","first_name":"Miriam","id":"64952","last_name":"Pein-Hackelbusch","orcid":"0000-0002-7920-0595"}],"main_file_link":[{"open_access":"1","url":"https://www.mdpi.com/1999-4923/16/5/658"}],"external_id":{"pmid":["38794320"],"isi":["001231317000001"]},"user_id":"83778","intvolume":" 16","type":"scientific_journal_article","place":"Basel","_id":"11492","doi":"10.3390/pharmaceutics16050658","publication_status":"published","article_type":"review","isi":"1","publisher":"MDPI","quality_controlled":"1","department":[{"_id":"DEP4028"}],"abstract":[{"lang":"eng","text":"In this review, we aim to highlight the advantages, challenges, and limitations of electronic tongues (e-tongues) in pharmaceutical drug development. The authors, therefore, critically evaluated the performance of e-tongues regarding their qualification to assess peroral formulations containing bitter active pharmaceutical ingredients. A literature search using the keywords ‘electronic’, ‘tongue’, ‘bitter’, and ‘drug’ in a Web of Science search was therefore initially conducted. Reviewing the publications of the past decade, and further literature where necessary, allowed the authors to discuss whether and how e-tongues perform as expected and whether they have the potential to become a standard tool in drug development. Specifically highlighted are the expectations an e-tongue should meet. Further, a brief insight into the technologies of the utilized e-tongues is given. Reliable protocols were found that enable (i) the qualified performance of e-tongue instruments from an analytical perspective, (ii) proper taste-masking assessments, and (iii) under certain circumstances, the evaluation of bitterness."}],"issue":"5"},{"publication":"Deutsche Apotheker Zeitung","publication_identifier":{"issn":["0011-9857 "]},"date_created":"2024-05-29T10:11:16Z","related_material":{"link":[{"url":"https://www.deutsche-apotheker-zeitung.de/daz-az/2024/daz-14-2024/hauptsache-suess","relation":"confirmation"}]},"date_updated":"2024-06-03T09:41:09Z","language":[{"iso":"ger"}],"title":"Hauptsache süß : Über die Geschmacksmaskierung in Antibiotika-Säften","volume":164,"citation":{"ieee":"M. Pein-Hackelbusch, “Hauptsache süß : Über die Geschmacksmaskierung in Antibiotika-Säften,” Deutsche Apotheker Zeitung, vol. 164, no. 14, pp. 38–42, 2024.","ama":"Pein-Hackelbusch M. Hauptsache süß : Über die Geschmacksmaskierung in Antibiotika-Säften. Deutsche Apotheker Zeitung. 2024;164(14):38-42.","chicago":"Pein-Hackelbusch, Miriam. “Hauptsache süß : Über die Geschmacksmaskierung in Antibiotika-Säften.” Deutsche Apotheker Zeitung 164, no. 14 (2024): 38–42.","apa":"Pein-Hackelbusch, M. (2024). Hauptsache süß : Über die Geschmacksmaskierung in Antibiotika-Säften. Deutsche Apotheker Zeitung, 164(14), 38–42.","mla":"Pein-Hackelbusch, Miriam. “Hauptsache süß : Über die Geschmacksmaskierung in Antibiotika-Säften.” Deutsche Apotheker Zeitung, vol. 164, no. 14, 2024, pp. 38–42.","havard":"M. Pein-Hackelbusch, Hauptsache süß : Über die Geschmacksmaskierung in Antibiotika-Säften, Deutsche Apotheker Zeitung. 164 (2024) 38–42.","bjps":"Pein-Hackelbusch M (2024) Hauptsache süß : Über die Geschmacksmaskierung in Antibiotika-Säften. Deutsche Apotheker Zeitung 164, 38–42.","ufg":"Pein-Hackelbusch, Miriam: Hauptsache süß : Über die Geschmacksmaskierung in Antibiotika-Säften, in: Deutsche Apotheker Zeitung 164 (2024), H. 14,  S. 38–42.","van":"Pein-Hackelbusch M. Hauptsache süß : Über die Geschmacksmaskierung in Antibiotika-Säften. Deutsche Apotheker Zeitung. 2024;164(14):38–42.","din1505-2-1":"Pein-Hackelbusch, Miriam: Hauptsache süß : Über die Geschmacksmaskierung in Antibiotika-Säften. In: Deutsche Apotheker Zeitung Bd. 164. Stuttgart, Deutscher Apothekerverlag (2024), Nr. 14, S. 38–42","chicago-de":"Pein-Hackelbusch, Miriam. 2024. Hauptsache süß : Über die Geschmacksmaskierung in Antibiotika-Säften. Deutsche Apotheker Zeitung 164, Nr. 14: 38–42.","short":"M. Pein-Hackelbusch, Deutsche Apotheker Zeitung 164 (2024) 38–42."},"year":"2024","author":[{"first_name":"Miriam","id":"64952","full_name":"Pein-Hackelbusch, Miriam","last_name":"Pein-Hackelbusch","orcid":"0000-0002-7920-0595"}],"status":"public","page":"38-42","type":"industry_journal_article","user_id":"83781","intvolume":" 164","place":"Stuttgart","_id":"11493","publication_status":"published","article_type":"review","department":[{"_id":"DEP4028"}],"issue":"14","abstract":[{"lang":"ger","text":"Eine in 2023 in Irland durchgeführte Studie kommt zu dem Ergebnis, dass unter anderem ein schlechter Geschmack von Antibiotika-Zubereitungen zu einer schlechten Compliance bei Kindern führt. Aber wie sehen die Geschmacksmaskierungs­strategien von in Deutschland erhältlichen Antibiotika-­Trockensaftformulierungen aus und zu welchem Zeitpunkt der Arzneimittelentwicklung kann das Thema Geschmack überhaupt adressiert werden?"}],"publisher":"Deutscher Apothekerverlag"},{"isi":"1","article_type":"original","publication_status":"published","issue":"11","abstract":[{"text":"To evaluate the suitability of an analytical instrument, essential figures of merit such as the limit of detection (LOD) and the limit of quantification (LOQ) can be employed. However, as the definitions k nown in the literature are mostly applicable to one signal per sample, estimating the LOD for substances with instruments yielding multidimensional results like electronic noses (eNoses) is still challenging. In this paper, we will compare and present different approaches to estimate the LOD for eNoses by employing commonly used multivariate data analysis and regression techniques, including principal component analysis (PCA), principal component regression (PCR), as well as partial least squares regression (PLSR). These methods could subsequently be used to assess the suitability of eNoses to help control and steer processes where volatiles are key process parameters. As a use case, we determined the LODs for key compounds involved in beer maturation, namely acetaldehyde, diacetyl, dimethyl sulfide, ethyl acetate, isobutanol, and 2-phenylethanol, and discussed the suitability of our eNose for that dertermination process. The results of the methods performed demonstrated differences of up to a factor of eight. For diacetyl, the LOD and the LOQ were sufficiently low to suggest potential for monitoring via eNose. ","lang":"eng"}],"department":[{"_id":"DEP4028"}],"quality_controlled":"1","publisher":"MDPI","type":"scientific_journal_article","intvolume":" 24","user_id":"83781","article_number":"3520","doi":"10.3390/s24113520","_id":"11495","title":"Methods for Estimating the Detection and Quantification Limits of Key Substances in Beer Maturation with Electronic Noses ","volume":24,"citation":{"din1505-2-1":"Kruse, Julia ; Wörner, Julius ; Schneider, Jan ; Dörksen, Helene ; Pein-Hackelbusch, Miriam: Methods for Estimating the Detection and Quantification Limits of Key Substances in Beer Maturation with Electronic Noses . In: Sensors Bd. 24, MDPI (2024), Nr. 11","chicago-de":"Kruse, Julia, Julius Wörner, Jan Schneider, Helene Dörksen und Miriam Pein-Hackelbusch. 2024. Methods for Estimating the Detection and Quantification Limits of Key Substances in Beer Maturation with Electronic Noses . Sensors 24, Nr. 11. doi:10.3390/s24113520, .","short":"J. Kruse, J. Wörner, J. Schneider, H. Dörksen, M. Pein-Hackelbusch, Sensors 24 (2024).","chicago":"Kruse, Julia, Julius Wörner, Jan Schneider, Helene Dörksen, and Miriam Pein-Hackelbusch. “Methods for Estimating the Detection and Quantification Limits of Key Substances in Beer Maturation with Electronic Noses .” Sensors 24, no. 11 (2024). https://doi.org/10.3390/s24113520.","apa":"Kruse, J., Wörner, J., Schneider, J., Dörksen, H., & Pein-Hackelbusch, M. (2024). Methods for Estimating the Detection and Quantification Limits of Key Substances in Beer Maturation with Electronic Noses . Sensors, 24(11), Article 3520. https://doi.org/10.3390/s24113520","ufg":"Kruse, Julia u. a.: Methods for Estimating the Detection and Quantification Limits of Key Substances in Beer Maturation with Electronic Noses , in: Sensors 24 (2024), H. 11.","bjps":"Kruse J et al. (2024) Methods for Estimating the Detection and Quantification Limits of Key Substances in Beer Maturation with Electronic Noses . Sensors 24.","havard":"J. Kruse, J. Wörner, J. Schneider, H. Dörksen, M. Pein-Hackelbusch, Methods for Estimating the Detection and Quantification Limits of Key Substances in Beer Maturation with Electronic Noses , Sensors. 24 (2024).","mla":"Kruse, Julia, et al. “Methods for Estimating the Detection and Quantification Limits of Key Substances in Beer Maturation with Electronic Noses .” Sensors, vol. 24, no. 11, 3520, 2024, https://doi.org/10.3390/s24113520.","van":"Kruse J, Wörner J, Schneider J, Dörksen H, Pein-Hackelbusch M. Methods for Estimating the Detection and Quantification Limits of Key Substances in Beer Maturation with Electronic Noses . Sensors. 2024;24(11).","ieee":"J. Kruse, J. Wörner, J. Schneider, H. Dörksen, and M. Pein-Hackelbusch, “Methods for Estimating the Detection and Quantification Limits of Key Substances in Beer Maturation with Electronic Noses ,” Sensors, vol. 24, no. 11, Art. no. 3520, 2024, doi: 10.3390/s24113520.","ama":"Kruse J, Wörner J, Schneider J, Dörksen H, Pein-Hackelbusch M. Methods for Estimating the Detection and Quantification Limits of Key Substances in Beer Maturation with Electronic Noses . Sensors. 2024;24(11). doi:10.3390/s24113520"},"external_id":{"pmid":["38894312"],"isi":["001245424000001"]},"main_file_link":[{"url":"https://www.mdpi.com/1424-8220/24/11/3520","open_access":"1"}],"year":"2024","author":[{"first_name":"Julia","last_name":"Kruse","id":"82298","full_name":"Kruse, Julia"},{"full_name":"Wörner, Julius","id":"79011","last_name":"Wörner","first_name":"Julius"},{"orcid":"0000-0001-6401-8873","full_name":"Schneider, Jan","last_name":"Schneider","first_name":"Jan","id":"13209"},{"last_name":"Dörksen","first_name":"Helene","full_name":"Dörksen, Helene","id":"46416"},{"orcid":"0000-0002-7920-0595","first_name":"Miriam","id":"64952","last_name":"Pein-Hackelbusch","full_name":"Pein-Hackelbusch, Miriam"}],"pmid":"1","status":"public","date_created":"2024-06-03T07:43:48Z","publication_identifier":{"issn":["1424-8220 "]},"publication":"Sensors","date_updated":"2025-06-25T13:00:14Z","oa":"1","language":[{"iso":"eng"}],"keyword":["multidimensional sensor arrays","MOS sensors","beer fermentation","process control","gas analysis","metal oxide semiconductors","intentional data analysis","chemometrics","PLSR","PCA","first-order calibration"]},{"date_created":"2024-06-18T10:28:05Z","type":"conference_poster","date_updated":"2025-10-17T18:30:25Z","user_id":"81304","_id":"11537","language":[{"iso":"eng"}],"title":"Determination and prediction of the recycled polyethylene terephthalate content in preforms for the production of beverage bottles","publication_status":"published","citation":{"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.","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.","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.","bjps":"Katsch L et al. (2024) Determination and Prediction of the Recycled Polyethylene Terephthalate Content in Preforms for the Production of Beverage Bottles. .","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.","mla":"Katsch, Linda, et al. 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.","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.","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.","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","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."},"department":[{"_id":"DEP4018"},{"_id":"DEP4028"},{"_id":"DEP1308"}],"conference":{"end_date":"2024-05-30","start_date":"2024-05-26","location":"Lille","name":"39th EBC Congress"},"author":[{"orcid":"0000-0001-6628-3929 ","full_name":"Katsch, Linda","id":"71614","last_name":"Katsch","first_name":"Linda"},{"last_name":"Trilling-Haasler","id":"81622","full_name":"Trilling-Haasler, Marc","first_name":"Marc","orcid":"0000-0002-3685-6383"},{"full_name":"Fahmi, Amir","first_name":"Amir","last_name":"Fahmi"},{"last_name":"Pein-Hackelbusch","first_name":"Miriam","id":"64952","full_name":"Pein-Hackelbusch, Miriam","orcid":"0000-0002-7920-0595"},{"orcid":"0000-0001-6401-8873","id":"13209","first_name":"Jan","last_name":"Schneider","full_name":"Schneider, Jan"}],"year":"2024","status":"public"},{"abstract":[{"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.","lang":"eng"}],"conference":{"end_date":"2024-05-30","start_date":"2024-05-26","location":"Lille","name":"39th EBC Congress 2024"},"department":[{"_id":"DEP4028"},{"_id":"DEP5023"},{"_id":"DEP4018"},{"_id":"DEP1308"}],"ddc":["600"],"year":"2024","author":[{"orcid":"0000-0002-3685-6383","first_name":"Marc","full_name":"Trilling-Haasler, Marc","last_name":"Trilling-Haasler","id":"81622"},{"last_name":"Tebbe","first_name":"Jörn","full_name":"Tebbe, Jörn","id":"85958"},{"last_name":"Lange-Hegermann","id":"71761","full_name":"Lange-Hegermann, Markus","first_name":"Markus"},{"orcid":"0000-0001-6401-8873","id":"13209","full_name":"Schneider, Jan","last_name":"Schneider","first_name":"Jan"}],"quality_controlled":"1","status":"public","title":"Yeast filtration with rotating membrane filtration – a new approach for an economical recovery of beer form surplus yeast ","publication_status":"published","citation":{"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 .","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","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.","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.","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.","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.","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.","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.","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.","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."},"has_accepted_license":"1","_id":"11605","language":[{"iso":"eng"}],"keyword":["surplus yeast","membrane filtration","microfiltration"],"date_created":"2024-06-28T12:57:01Z","type":"conference_poster","date_updated":"2025-10-17T18:36:48Z","user_id":"81304"},{"date_updated":"2024-07-01T08:30:08Z","user_id":"83781","date_created":"2024-06-28T13:02:59Z","type":"conference_poster","language":[{"iso":"eng"}],"keyword":["pasteurization","D value","z-value","heat energy savings","large scale trials","biological stability","yeast"],"_id":"11607","publication_status":"published","citation":{"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.","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.","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. .","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.","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.","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.","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.","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.","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.","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","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.","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."},"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","status":"public","conference":{"name":"39th EBC Congress 2024","location":"Lille","end_date":"2024-05-30","start_date":"2024-05-26"},"department":[{"_id":"DEP4028"},{"_id":"DEP4018"}],"author":[{"first_name":"Jannik","full_name":"Nolte, Jannik","last_name":"Nolte"},{"last_name":"Hense","full_name":"Hense, Ludger ","first_name":"Ludger "},{"full_name":"Weishaupt, Imke","first_name":"Imke","last_name":"Weishaupt","id":"58425"},{"last_name":"Schneider","full_name":"Schneider, Jan","first_name":"Jan","id":"13209","orcid":"0000-0001-6401-8873"}],"year":"2024","abstract":[{"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.","lang":"eng"}]},{"keyword":["yeast","rheology","cell size","osmotic pressure","filtration"],"language":[{"iso":"eng"}],"_id":"11608","user_id":"81304","date_updated":"2025-10-17T18:37:36Z","date_created":"2024-06-28T13:06:34Z","type":"conference_poster","status":"public","year":"2024","author":[{"orcid":"0000-0002-3685-6383","full_name":"Trilling-Haasler, Marc","last_name":"Trilling-Haasler","id":"81622","first_name":"Marc"},{"first_name":"Simon-Elias","last_name":"Jürgensmeier","full_name":"Jürgensmeier, Simon-Elias"},{"orcid":"0000-0001-6401-8873","id":"13209","full_name":"Schneider, Jan","last_name":"Schneider","first_name":"Jan"}],"department":[{"_id":"DEP4028"},{"_id":"DEP4018"},{"_id":"DEP1308"}],"conference":{"name":"39th EBC Congress 2024","location":"Lille","start_date":"2024-05-26","end_date":"2024-05-30"},"abstract":[{"lang":"eng","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."}],"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","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.","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.","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.","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.","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.","mla":"Trilling-Haasler, Marc, et al. 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. .","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.","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.","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."},"publication_status":"published","title":"Influence of osmotic pressure induced yeast particle size on the rheological properties of beer-yeast-suspensions"},{"oa":"1","has_accepted_license":"1","language":[{"iso":"eng"}],"_id":"11716","date_created":"2024-07-13T10:15:15Z","type":"conference_poster","user_id":"83781","date_updated":"2025-01-30T15:25:46Z","file_date_updated":"2024-07-22T11:25:08Z","ddc":["570"],"year":"2024","author":[{"full_name":"Wittland, Sebastian","last_name":"Wittland","id":"74203","first_name":"Sebastian"}],"department":[{"_id":"DEP4028"}],"conference":{"end_date":"2024-03-22","start_date":"2024-03-19","location":"Köln","name":"Anuga FoodTec"},"status":"public","title":"Investigation and characterization of the techno functional and sensory properties of allulose in baked goods","citation":{"chicago":"Wittland, Sebastian. Investigation and Characterization of the Techno Functional and Sensory Properties of Allulose in Baked Goods, 2024.","ieee":"S. Wittland, Investigation and characterization of the techno functional and sensory properties of allulose in baked goods. 2024.","apa":"Wittland, S. (2024). Investigation and characterization of the techno functional and sensory properties of allulose in baked goods. Anuga FoodTec, Köln.","mla":"Wittland, Sebastian. Investigation and Characterization of the Techno Functional and Sensory Properties of Allulose in Baked Goods. 2024.","havard":"S. Wittland, Investigation and characterization of the techno functional and sensory properties of allulose in baked goods, 2024.","bjps":"Wittland S (2024) Investigation and Characterization of the Techno Functional and Sensory Properties of Allulose in Baked Goods. .","ufg":"Wittland, Sebastian: Investigation and characterization of the techno functional and sensory properties of allulose in baked goods, o. O. 2024.","ama":"Wittland S. Investigation and Characterization of the Techno Functional and Sensory Properties of Allulose in Baked Goods.; 2024.","van":"Wittland S. Investigation and characterization of the techno functional and sensory properties of allulose in baked goods. 2024.","chicago-de":"Wittland, Sebastian. 2024. Investigation and characterization of the techno functional and sensory properties of allulose in baked goods.","din1505-2-1":"Wittland, Sebastian: Investigation and characterization of the techno functional and sensory properties of allulose in baked goods, 2024","short":"S. Wittland, Investigation and Characterization of the Techno Functional and Sensory Properties of Allulose in Baked Goods, 2024."},"file":[{"file_id":"11754","file_size":494256,"file_name":"Poster_Anuga Food Tec_2024_SW.pdf","date_created":"2024-07-22T11:25:08Z","content_type":"application/pdf","relation":"main_file","creator":"6p2-pyq","date_updated":"2024-07-22T11:25:08Z","access_level":"open_access","success":1}]},{"language":[{"iso":"ger"}],"_id":"11860","type":"conference_poster","date_created":"2024-09-02T10:47:36Z","date_updated":"2025-01-30T15:26:12Z","user_id":"83781","department":[{"_id":"DEP4018"},{"_id":"DEP4028"}],"conference":{"start_date":"2024-09-16","end_date":"2024-09-18","location":"Freising","name":"52. Deutsche Lebensmittelchemietage"},"year":"2024","author":[{"id":"71614","first_name":"Linda","last_name":"Katsch","full_name":"Katsch, Linda","orcid":"0000-0001-6628-3929 "},{"first_name":"Martina","id":"76708","last_name":"Sokolowsky","full_name":"Sokolowsky, Martina"},{"orcid":"0000-0001-6401-8873","first_name":"Jan","id":"13209","last_name":"Schneider","full_name":"Schneider, Jan"}],"status":"public","title":"Zeit-Temperatur-Optimierung in der Saftpasteurisation: Physikalische, chemische und sensorische Effekte auf Apfel- und Karottensaft","publication_status":"published","citation":{"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","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.","short":"L. Katsch, M. Sokolowsky, J. Schneider, 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.","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. .","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.","ama":"Katsch L, Sokolowsky M, Schneider J. Zeit-Temperatur-Optimierung in der Saftpasteurisation: Physikalische, chemische und sensorische Effekte auf Apfel- und Karottensaft.; 2024.","van":"Katsch L, Sokolowsky M, Schneider J. 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.","ieee":"L. Katsch, M. Sokolowsky, and J. Schneider, Zeit-Temperatur-Optimierung in der Saftpasteurisation: Physikalische, chemische und sensorische Effekte auf Apfel- und Karottensaft. 2024.","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."}},{"department":[{"_id":"DEP4028"},{"_id":"DEP4029"}],"main_file_link":[{"open_access":"1","url":"https://ifst.onlinelibrary.wiley.com/doi/epdf/10.1111/ijfs.17513"}],"author":[{"first_name":"Sophie","last_name":"Morejon Caraballo","full_name":"Morejon Caraballo, Sophie"},{"last_name":"Fischer","full_name":"Fischer, Simon Vincent","first_name":"Simon Vincent"},{"full_name":"Masztalerz, Klaudia","last_name":"Masztalerz","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","id":"85030","last_name":"Struck","full_name":"Struck, Susanne","orcid":"https://orcid.org/0000-0002-1281-5966"}],"year":"2024","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"}],"status":"public","quality_controlled":"1","publisher":"Wiley-Blackwell","title":"Low moisture texturised protein from sunflower press cake","article_type":"original","publication_status":"epub_ahead","citation":{"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-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, .","short":"S. Morejon Caraballo, S.V. Fischer, K. Masztalerz, K. Lech, H. Rohm, S. Struck, International Journal of Food Science & Technology (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.","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.","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","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.","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).","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","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;"},"oa":"1","language":[{"iso":"eng"}],"keyword":["By-products","extrusion","meat analogue"],"place":"Oxford","doi":" https://doi.org/10.1111/ijfs.17513","_id":"11891","date_created":"2024-09-05T12:24:36Z","type":"scientific_journal_article","publication_identifier":{"issn":["0950-5423"],"eissn":["1365-2621"]},"publication":"International journal of food science & technology","date_updated":"2024-12-04T13:35:53Z","user_id":"83781"},{"type":"conference_speech","date_created":"2024-10-09T14:17:04Z","date_updated":"2025-10-17T18:30:10Z","user_id":"81304","_id":"11978","language":[{"iso":"eng"}],"title":"FoodLifeTimeTracking: Datengetriebene dynamische Haltbarkeitsvorhersage von Erfrischungsgetränken","publication_status":"published","citation":{"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.","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","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.","van":"Gossen A, Katsch L, Meyer MI, Zimmer M, Bator M, Darvishi M, et al. FoodLifeTimeTracking: Datengetriebene dynamische Haltbarkeitsvorhersage von Erfrischungsgetränken. 2024.","ufg":"Gossen, Arthur u. a.: FoodLifeTimeTracking: Datengetriebene dynamische Haltbarkeitsvorhersage von Erfrischungsgetränken, o. O. 2024.","bjps":"Gossen A et al. (2024) FoodLifeTimeTracking: Datengetriebene Dynamische Haltbarkeitsvorhersage von Erfrischungsgetränken. .","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.","mla":"Gossen, Arthur, 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.","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.","ama":"Gossen A, Katsch L, Meyer MI, et al. FoodLifeTimeTracking: Datengetriebene Dynamische Haltbarkeitsvorhersage von Erfrischungsgetränken.; 2024.","ieee":"A. Gossen et al., FoodLifeTimeTracking: Datengetriebene dynamische Haltbarkeitsvorhersage von Erfrischungsgetränken. 2024."},"department":[{"_id":"DEP4018"},{"_id":"DEP5023"},{"_id":"DEP4028"},{"_id":"DEP1308"}],"conference":{"start_date":"2024-10-10","end_date":"2024-10-12","name":"GDL Kongress Lebensmitteltechnologie","location":"Lemgo"},"year":"2024","author":[{"first_name":"Arthur","id":"76446","last_name":"Gossen","full_name":"Gossen, Arthur"},{"first_name":"Linda","full_name":"Katsch, Linda","id":"71614","last_name":"Katsch","orcid":"0000-0001-6628-3929 "},{"last_name":"Meyer","first_name":"Mandy Isabel","full_name":"Meyer, Mandy Isabel","id":"71991"},{"first_name":"Manuel","full_name":"Zimmer, Manuel","id":"71613","last_name":"Zimmer","orcid":"0000-0002-9974-2543"},{"first_name":"Martyna","last_name":"Bator","id":"46440","full_name":"Bator, Martyna"},{"id":"81495","last_name":"Darvishi","full_name":"Darvishi, Masoumeh","first_name":"Masoumeh"},{"first_name":"Christoph-Alexander","last_name":"Holst","full_name":"Holst, Christoph-Alexander","id":"64782"},{"full_name":"Lohweg, Volker","first_name":"Volker","id":"1804","last_name":"Lohweg","orcid":"0000-0002-3325-7887"},{"first_name":"Jan","id":"13209","last_name":"Schneider","full_name":"Schneider, Jan","orcid":"0000-0001-6401-8873"}],"status":"public"},{"_id":"11981","language":[{"iso":"eng"}],"type":"conference_poster","date_created":"2024-10-09T14:24:22Z","user_id":"81304","date_updated":"2025-10-17T18:29:53Z","author":[{"last_name":"Katsch","full_name":"Katsch, Linda","id":"71614","first_name":"Linda","orcid":"0000-0001-6628-3929 "},{"last_name":"Gossen","id":"76446","full_name":"Gossen, Arthur","first_name":"Arthur"},{"id":"46440","last_name":"Bator","full_name":"Bator, Martyna","first_name":"Martyna"},{"orcid":"0000-0001-6401-8873","full_name":"Schneider, Jan","last_name":"Schneider","id":"13209","first_name":"Jan"}],"year":"2024","conference":{"end_date":"2024-11-14","start_date":"2024-11-12","location":"Bruges","name":"38th EFFoST International Conference"},"department":[{"_id":"DEP4018"},{"_id":"DEP4028"},{"_id":"DEP1308"}],"status":"public","title":"Shelf life prediction of beverage bases with multivariate accelerated shelf life testing","citation":{"ieee":"L. Katsch, A. Gossen, M. Bator, and J. Schneider, 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.","short":"L. Katsch, A. Gossen, M. Bator, J. Schneider, Shelf Life Prediction of Beverage Bases with Multivariate Accelerated Shelf Life Testing, 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.","din1505-2-1":"Katsch, Linda ; Gossen, Arthur ; Bator, Martyna ; Schneider, Jan: 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.","chicago":"Katsch, Linda, Arthur Gossen, Martyna Bator, and Jan 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.","bjps":"Katsch L et al. (2024) Shelf Life Prediction of Beverage Bases with Multivariate Accelerated Shelf Life Testing. .","havard":"L. Katsch, A. Gossen, M. Bator, J. Schneider, Shelf life prediction of beverage bases with multivariate accelerated shelf life testing, 2024.","mla":"Katsch, Linda, et al. 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."},"publication_status":"published"},{"type":"industry_journal_article","user_id":"83781","_id":"11982","article_number":"100017","doi":"10.1016/j.foodp.2024.100017","article_type":"original","publication_status":"published","department":[{"_id":"DEP4028"},{"_id":"DEP4019"}],"issue":"1","abstract":[{"text":"The aim of this study was to investigate if vibroacoustic methods may be used for the non-destructive determination of beef during its aging process. The vibroacoustic method was based on the observation of mechanical changes in the meat during the aging process and was compared with reference data obtained by Warner-Bratzler shear force measurement as well as sensory testing of the tenderness using a ten-part scale. To evaluate the mechanical properties, transfer functions were used representing the time dependency of the signal and thus the viscoelastic behaviour. In this study, a total of 31 roastbeef samples from 16 different young bulls and two older cows were examined from day of slaughter to day 21 of cold storage with regard to their tenderness. For this purpose, vibroacoustic measurements were carried out on the unprocessed/raw meat at intervals of 1–3 days. The reference measurements using sensor technology and Warner-Bratzler shear force measurement were carried out on the first (day of slaughter) and last (21st day) day on slices of roast beef cooked with saturated steam. In the results of all three methods, the shear force measurement, the sensory test and the vibroacoustic method, showed that roastbeef from the same animal but different halves produced different results. Basically, it is possible to predict the tenderness of roastbeef by taking measurements at the beginning of the maturing process for the end of the maturing period using vibroacoustic methods: Data analysis led to a trend function that roughly reflects the actual tenderness, which is generally higher than the real tenderness represented by the shear-force measurement. In order to obtain a better resolution for recording the mechanical changes during the aging process, the measurements should be carried out at shorter intervals.","lang":"eng"}],"publisher":"Elsevier","publication_identifier":{"eissn":["2950-0699"]},"publication":"Food Physics","date_created":"2024-10-09T14:38:17Z","date_updated":"2024-10-10T06:17:22Z","keyword":["Warner-Bratzler shear force","Vibroacoustic methods","Non-destructively measurement","Viscoelastic meat"],"language":[{"iso":"eng"}],"title":"Tenderness prediction for beef using novel datea analysis methods based on system dynamic and acoustic signals","citation":{"chicago-de":"Tholen, Janna, Jan Gohe, Helene Dörksen, Theo Kiesel und Matthias Upmann. 2024. Tenderness prediction for beef using novel datea analysis methods based on system dynamic and acoustic signals. Food Physics, Nr. 1. doi:10.1016/j.foodp.2024.100017, .","din1505-2-1":"Tholen, Janna ; Gohe, Jan ; Dörksen, Helene ; Kiesel, Theo ; Upmann, Matthias: Tenderness prediction for beef using novel datea analysis methods based on system dynamic and acoustic signals. In: Food Physics, Elsevier (2024), Nr. 1","short":"J. Tholen, J. Gohe, H. Dörksen, T. Kiesel, M. Upmann, Food Physics (2024).","havard":"J. Tholen, J. Gohe, H. Dörksen, T. Kiesel, M. Upmann, Tenderness prediction for beef using novel datea analysis methods based on system dynamic and acoustic signals, Food Physics. (2024).","mla":"Tholen, Janna, et al. “Tenderness Prediction for Beef Using Novel Datea Analysis Methods Based on System Dynamic and Acoustic Signals.” Food Physics, no. 1, 100017, 2024, https://doi.org/10.1016/j.foodp.2024.100017.","bjps":"Tholen J et al. (2024) Tenderness Prediction for Beef Using Novel Datea Analysis Methods Based on System Dynamic and Acoustic Signals. Food Physics.","ufg":"Tholen, Janna u. a.: Tenderness prediction for beef using novel datea analysis methods based on system dynamic and acoustic signals, in: Food Physics (2024), H. 1.","ama":"Tholen J, Gohe J, Dörksen H, Kiesel T, Upmann M. Tenderness prediction for beef using novel datea analysis methods based on system dynamic and acoustic signals. Food Physics. 2024;(1). doi:10.1016/j.foodp.2024.100017","van":"Tholen J, Gohe J, Dörksen H, Kiesel T, Upmann M. Tenderness prediction for beef using novel datea analysis methods based on system dynamic and acoustic signals. Food Physics. 2024;(1).","chicago":"Tholen, Janna, Jan Gohe, Helene Dörksen, Theo Kiesel, and Matthias Upmann. “Tenderness Prediction for Beef Using Novel Datea Analysis Methods Based on System Dynamic and Acoustic Signals.” Food Physics, no. 1 (2024). https://doi.org/10.1016/j.foodp.2024.100017.","ieee":"J. Tholen, J. Gohe, H. Dörksen, T. Kiesel, and M. Upmann, “Tenderness prediction for beef using novel datea analysis methods based on system dynamic and acoustic signals,” Food Physics, no. 1, Art. no. 100017, 2024, doi: 10.1016/j.foodp.2024.100017.","apa":"Tholen, J., Gohe, J., Dörksen, H., Kiesel, T., & Upmann, M. (2024). Tenderness prediction for beef using novel datea analysis methods based on system dynamic and acoustic signals. Food Physics, 1, Article 100017. https://doi.org/10.1016/j.foodp.2024.100017"},"year":"2024","author":[{"last_name":"Tholen","first_name":"Janna","full_name":"Tholen, Janna","id":"68430"},{"id":"81432","first_name":"Jan","full_name":"Gohe, Jan","last_name":"Gohe"},{"last_name":"Dörksen","first_name":"Helene","full_name":"Dörksen, Helene","id":"46416"},{"id":"71758","first_name":"Theo","full_name":"Kiesel, Theo","last_name":"Kiesel"},{"full_name":"Upmann, Matthias","first_name":"Matthias","id":"12666","last_name":"Upmann"}],"status":"public"},{"date_created":"2024-10-15T07:56:32Z","type":"conference_speech","date_updated":"2024-12-04T13:33:39Z","user_id":"83781","_id":"11990","language":[{"iso":"eng"}],"title":"Proteinbasierte Lebensmittel: Synergien zwischen pflanzlichen und tierischen Proteinen in Forschung und Lehre","publication_status":"published","citation":{"chicago-de":"Struck, Susanne. 2024. Proteinbasierte Lebensmittel: Synergien zwischen pflanzlichen und tierischen Proteinen in Forschung und Lehre.","din1505-2-1":"Struck, Susanne: Proteinbasierte Lebensmittel: Synergien zwischen pflanzlichen und tierischen Proteinen in Forschung und Lehre, 2024","short":"S. Struck, Proteinbasierte Lebensmittel: Synergien Zwischen Pflanzlichen Und Tierischen Proteinen in Forschung Und Lehre, 2024.","chicago":"Struck, Susanne. 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.","bjps":"Struck S (2024) Proteinbasierte Lebensmittel: Synergien Zwischen Pflanzlichen Und Tierischen Proteinen in Forschung Und Lehre. .","mla":"Struck, Susanne. Proteinbasierte Lebensmittel: Synergien Zwischen Pflanzlichen Und Tierischen Proteinen in Forschung Und Lehre. 2024.","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.","van":"Struck S. Proteinbasierte Lebensmittel: Synergien zwischen pflanzlichen und tierischen Proteinen in Forschung und Lehre. 2024.","ieee":"S. Struck, Proteinbasierte Lebensmittel: Synergien zwischen pflanzlichen und tierischen Proteinen in Forschung und Lehre. 2024.","ama":"Struck S. Proteinbasierte Lebensmittel: Synergien Zwischen Pflanzlichen Und Tierischen Proteinen in Forschung Und Lehre.; 2024."},"department":[{"_id":"DEP4028"},{"_id":"DEP4029"}],"conference":{"start_date":"2024-10-10","end_date":"2024-10-12","location":"Lemgo","name":"10. GDL Kongress Lebensmitteltechnologie 2024"},"year":"2024","author":[{"orcid":"https://orcid.org/0000-0002-1281-5966","last_name":"Struck","full_name":"Struck, Susanne","id":"85030","first_name":"Susanne"}],"status":"public"},{"title":"Trockenfraktionierung von Sonnenblumenpresskuchen zur Proteinanreicherung","citation":{"chicago":"Morejón Caraballo, Sophie, Stephanie Trültzsch, Harald Rohm, and Susanne Struck. Trockenfraktionierung von Sonnenblumenpresskuchen Zur Proteinanreicherung, 2024.","apa":"Morejón Caraballo, S., Trültzsch, S., Rohm, H., & Struck, S. (2024). Trockenfraktionierung von Sonnenblumenpresskuchen zur Proteinanreicherung. 10. GDL Kongress Lebensmitteltechnologie 2024, Lemgo.","mla":"Morejón Caraballo, Sophie, et al. Trockenfraktionierung von Sonnenblumenpresskuchen Zur Proteinanreicherung. 2024.","havard":"S. Morejón Caraballo, S. Trültzsch, H. Rohm, S. Struck, Trockenfraktionierung von Sonnenblumenpresskuchen zur Proteinanreicherung, 2024.","bjps":"Morejón Caraballo S et al. (2024) Trockenfraktionierung von Sonnenblumenpresskuchen Zur Proteinanreicherung. .","ufg":"Morejón Caraballo, Sophie u. a.: Trockenfraktionierung von Sonnenblumenpresskuchen zur Proteinanreicherung, o. O. 2024.","van":"Morejón Caraballo S, Trültzsch S, Rohm H, Struck S. Trockenfraktionierung von Sonnenblumenpresskuchen zur Proteinanreicherung. 2024.","din1505-2-1":"Morejón Caraballo, Sophie ; Trültzsch, Stephanie ; Rohm, Harald ; Struck, Susanne: Trockenfraktionierung von Sonnenblumenpresskuchen zur Proteinanreicherung, 2024","chicago-de":"Morejón Caraballo, Sophie, Stephanie Trültzsch, Harald Rohm und Susanne Struck. 2024. Trockenfraktionierung von Sonnenblumenpresskuchen zur Proteinanreicherung.","short":"S. Morejón Caraballo, S. Trültzsch, H. Rohm, S. Struck, Trockenfraktionierung von Sonnenblumenpresskuchen Zur Proteinanreicherung, 2024.","ieee":"S. Morejón Caraballo, S. Trültzsch, H. Rohm, and S. Struck, Trockenfraktionierung von Sonnenblumenpresskuchen zur Proteinanreicherung. 2024.","ama":"Morejón Caraballo S, Trültzsch S, Rohm H, Struck S. Trockenfraktionierung von Sonnenblumenpresskuchen Zur Proteinanreicherung.; 2024."},"publication_status":"published","author":[{"last_name":"Morejón Caraballo","full_name":"Morejón Caraballo, Sophie","first_name":"Sophie"},{"last_name":"Trültzsch","first_name":"Stephanie","full_name":"Trültzsch, Stephanie"},{"first_name":"Harald","full_name":"Rohm, Harald","last_name":"Rohm"},{"full_name":"Struck, Susanne","id":"85030","first_name":"Susanne","last_name":"Struck","orcid":"https://orcid.org/0000-0002-1281-5966"}],"year":"2024","department":[{"_id":"DEP4028"},{"_id":"DEP4029"}],"conference":{"start_date":"2024-10-10","end_date":"2024-10-12","name":"10. GDL Kongress Lebensmitteltechnologie 2024","location":"Lemgo"},"status":"public","type":"conference_poster","date_created":"2024-10-15T07:59:42Z","user_id":"83781","date_updated":"2024-12-04T13:34:09Z","language":[{"iso":"eng"}],"_id":"11991"},{"author":[{"first_name":"Sophie","last_name":"Morejón Caraballo","full_name":"Morejón Caraballo, Sophie"},{"last_name":"Rohm","full_name":"Rohm, Harald","first_name":"Harald"},{"first_name":"Susanne","id":"85030","last_name":"Struck","full_name":"Struck, Susanne","orcid":"https://orcid.org/0000-0002-1281-5966"}],"year":"2024","conference":{"name":"10. GDL Kongress Lebensmitteltechnologie 2024","location":"Lemgo","end_date":"2024-10-12","start_date":"2024-10-10"},"department":[{"_id":"DEP4028"},{"_id":"DEP4029"}],"status":"public","title":"Aufwertung von Nebenprodukten der Öl- und Käseherstellung mittels Fermentation","citation":{"van":"Morejón Caraballo S, Rohm H, Struck S. Aufwertung von Nebenprodukten der Öl- und Käseherstellung mittels Fermentation. 2024.","havard":"S. Morejón Caraballo, H. Rohm, S. Struck, Aufwertung von Nebenprodukten der Öl- und Käseherstellung mittels Fermentation, 2024.","mla":"Morejón Caraballo, Sophie, et al. Aufwertung von Nebenprodukten Der Öl- Und Käseherstellung Mittels Fermentation. 2024.","bjps":"Morejón Caraballo S, Rohm H and Struck S (2024) Aufwertung von Nebenprodukten Der Öl- Und Käseherstellung Mittels Fermentation. .","ufg":"Morejón Caraballo, Sophie/Rohm, Harald/Struck, Susanne: Aufwertung von Nebenprodukten der Öl- und Käseherstellung mittels Fermentation, o. O. 2024.","apa":"Morejón Caraballo, S., Rohm, H., & Struck, S. (2024). Aufwertung von Nebenprodukten der Öl- und Käseherstellung mittels Fermentation. 10. GDL Kongress Lebensmitteltechnologie 2024, Lemgo.","chicago":"Morejón Caraballo, Sophie, Harald Rohm, and Susanne Struck. Aufwertung von Nebenprodukten Der Öl- Und Käseherstellung Mittels Fermentation, 2024.","short":"S. Morejón Caraballo, H. Rohm, S. Struck, Aufwertung von Nebenprodukten Der Öl- Und Käseherstellung Mittels Fermentation, 2024.","chicago-de":"Morejón Caraballo, Sophie, Harald Rohm und Susanne Struck. 2024. Aufwertung von Nebenprodukten der Öl- und Käseherstellung mittels Fermentation.","din1505-2-1":"Morejón Caraballo, Sophie ; Rohm, Harald ; Struck, Susanne: Aufwertung von Nebenprodukten der Öl- und Käseherstellung mittels Fermentation, 2024","ama":"Morejón Caraballo S, Rohm H, Struck S. Aufwertung von Nebenprodukten Der Öl- Und Käseherstellung Mittels Fermentation.; 2024.","ieee":"S. Morejón Caraballo, H. Rohm, and S. Struck, Aufwertung von Nebenprodukten der Öl- und Käseherstellung mittels Fermentation. 2024."},"publication_status":"published","_id":"11992","language":[{"iso":"eng"}],"type":"conference_speech","date_created":"2024-10-15T08:01:58Z","user_id":"83781","date_updated":"2024-12-04T13:34:41Z"},{"language":[{"iso":"eng"}],"_id":"11993","date_updated":"2024-12-04T13:35:25Z","user_id":"83781","type":"conference_speech","date_created":"2024-10-15T08:05:25Z","status":"public","conference":{"name":"3rd NIZO Plant Protein Functionality Conference","location":"Apeldoorn, NL","end_date":"2024-10-25","start_date":"2024-10-22"},"department":[{"_id":"DEP4028"},{"_id":"DEP4029"}],"year":"2024","author":[{"first_name":"Deniz","last_name":"Sert Tuncer","full_name":"Sert Tuncer, Deniz"},{"full_name":"Struck, Susanne","id":"85030","last_name":"Struck","first_name":"Susanne","orcid":"https://orcid.org/0000-0002-1281-5966"},{"first_name":"Harald","full_name":"Rohm, Harald","last_name":"Rohm"}],"publication_status":"published","citation":{"short":"D. Sert Tuncer, S. Struck, H. Rohm, A New Approach to Mayonnaise: A Low Fat Vegan Variant Enriched with Pumpkin Seed Press Cake Derived Protein Isolate, 2024.","din1505-2-1":"Sert Tuncer, Deniz ; Struck, Susanne ; Rohm, Harald: A new approach to mayonnaise: a low fat vegan variant enriched with pumpkin seed press cake derived protein isolate, 2024","chicago-de":"Sert Tuncer, Deniz, Susanne Struck und Harald Rohm. 2024. A new approach to mayonnaise: a low fat vegan variant enriched with pumpkin seed press cake derived protein isolate.","ama":"Sert Tuncer D, Struck S, Rohm H. A New Approach to Mayonnaise: A Low Fat Vegan Variant Enriched with Pumpkin Seed Press Cake Derived Protein Isolate.; 2024.","van":"Sert Tuncer D, Struck S, Rohm H. A new approach to mayonnaise: a low fat vegan variant enriched with pumpkin seed press cake derived protein isolate. 2024.","bjps":"Sert Tuncer D, Struck S and Rohm H (2024) A New Approach to Mayonnaise: A Low Fat Vegan Variant Enriched with Pumpkin Seed Press Cake Derived Protein Isolate. .","havard":"D. Sert Tuncer, S. Struck, H. Rohm, A new approach to mayonnaise: a low fat vegan variant enriched with pumpkin seed press cake derived protein isolate, 2024.","mla":"Sert Tuncer, Deniz, et al. A New Approach to Mayonnaise: A Low Fat Vegan Variant Enriched with Pumpkin Seed Press Cake Derived Protein Isolate. 2024.","ufg":"Sert Tuncer, Deniz/Struck, Susanne/Rohm, Harald: A new approach to mayonnaise: a low fat vegan variant enriched with pumpkin seed press cake derived protein isolate, o. O. 2024.","ieee":"D. Sert Tuncer, S. Struck, and H. 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Müller, Erkenntnisse zur Nutzung von Photogrammmetrie für die Untersuchung des Bräunungsverhaltens von Weizenbrötchen, 2024.","mla":"Luttmann, Mario, et al. Erkenntnisse zur Nutzung von Photogrammmetrie für die Untersuchung des Bräunungsverhaltens von Weizenbrötchen. 2024.","bjps":"Luttmann M et al. (2024) Erkenntnisse zur Nutzung von Photogrammmetrie für die Untersuchung des Bräunungsverhaltens von Weizenbrötchen. .","apa":"Luttmann, M., Blome, A., Segermann, J., Jekle, M., Frahm, B., & Müller, U. (2024). Erkenntnisse zur Nutzung von Photogrammmetrie für die Untersuchung des Bräunungsverhaltens von Weizenbrötchen. 10. GDL Kongress Lebensmitteltechnologie 2024, Lemgo.","chicago":"Luttmann, Mario, André Blome, Jan Segermann, Mario Jekle, Björn Frahm, and Ulrich Müller. Erkenntnisse zur Nutzung von Photogrammmetrie für die Untersuchung des Bräunungsverhaltens von Weizenbrötchen, 2024.","ama":"Luttmann M, Blome A, Segermann J, Jekle M, Frahm B, Müller U. Erkenntnisse zur Nutzung von Photogrammmetrie für die Untersuchung des Bräunungsverhaltens von Weizenbrötchen.; 2024.","ieee":"M. Luttmann, A. Blome, J. Segermann, M. Jekle, B. Frahm, and U. Müller, Erkenntnisse zur Nutzung von Photogrammmetrie für die Untersuchung des Bräunungsverhaltens von Weizenbrötchen. 2024."},"conference":{"name":"10. GDL Kongress Lebensmitteltechnologie 2024","location":"Lemgo","end_date":"2024-10-12","start_date":"2024-10-10"},"department":[{"_id":"DEP4000"},{"_id":"DEP5023"},{"_id":"DEP4028"},{"_id":"DEP1308"}],"author":[{"first_name":"Mario","id":"68637","full_name":"Luttmann, Mario","last_name":"Luttmann"},{"full_name":"Blome, André","id":"62117","last_name":"Blome","first_name":"André"},{"full_name":"Segermann, Jan","id":"81965","last_name":"Segermann","first_name":"Jan"},{"first_name":"Mario","last_name":"Jekle","full_name":"Jekle, Mario"},{"id":"45666","first_name":"Björn","last_name":"Frahm","full_name":"Frahm, Björn"},{"full_name":"Müller, Ulrich","id":"12119","first_name":"Ulrich","last_name":"Müller"}],"year":"2024","status":"public"},{"publication_status":"published","citation":{"din1505-2-1":"Müller, Ulrich ; Ibrahem, Riham ; Al Krad, Majed ; Schwarzer, Knut ; Wilhelm, Patrick: Das Lemgoer Mechanische Sattdampfverfahren für pflanzliche Materialien – Retrospektive und neue Erfahrungen, 2024","chicago-de":"Müller, Ulrich, Riham Ibrahem, Majed Al Krad, Knut Schwarzer und Patrick Wilhelm. 2024. Das Lemgoer Mechanische Sattdampfverfahren für pflanzliche Materialien – Retrospektive und neue Erfahrungen.","short":"U. Müller, R. Ibrahem, M. Al Krad, K. Schwarzer, P. Wilhelm, Das Lemgoer Mechanische Sattdampfverfahren für pflanzliche Materialien – Retrospektive und neue Erfahrungen, 2024.","chicago":"Müller, Ulrich, Riham Ibrahem, Majed Al Krad, Knut Schwarzer, and Patrick Wilhelm. Das Lemgoer Mechanische Sattdampfverfahren für pflanzliche Materialien – Retrospektive und neue Erfahrungen, 2024.","ieee":"U. Müller, R. Ibrahem, M. Al Krad, K. Schwarzer, and P. Wilhelm, Das Lemgoer Mechanische Sattdampfverfahren für pflanzliche Materialien – Retrospektive und neue Erfahrungen. 2024.","apa":"Müller, U., Ibrahem, R., Al Krad, M., Schwarzer, K., & Wilhelm, P. (2024). Das Lemgoer Mechanische Sattdampfverfahren für pflanzliche Materialien – Retrospektive und neue Erfahrungen. 10. GDL Kongress Lebensmitteltechnologie 2024, Lemgo.","havard":"U. Müller, R. Ibrahem, M. Al Krad, K. Schwarzer, P. Wilhelm, Das Lemgoer Mechanische Sattdampfverfahren für pflanzliche Materialien – Retrospektive und neue Erfahrungen, 2024.","mla":"Müller, Ulrich, et al. Das Lemgoer Mechanische Sattdampfverfahren für pflanzliche Materialien – Retrospektive und neue Erfahrungen. 2024.","bjps":"Müller U et al. (2024) Das Lemgoer Mechanische Sattdampfverfahren für pflanzliche Materialien – Retrospektive und neue Erfahrungen. .","ufg":"Müller, Ulrich u. a.: Das Lemgoer Mechanische Sattdampfverfahren für pflanzliche Materialien – Retrospektive und neue Erfahrungen, o. O. 2024.","ama":"Müller U, Ibrahem R, Al Krad M, Schwarzer K, Wilhelm P. Das Lemgoer Mechanische Sattdampfverfahren für pflanzliche Materialien – Retrospektive und neue Erfahrungen.; 2024.","van":"Müller U, Ibrahem R, Al Krad M, Schwarzer K, Wilhelm P. Das Lemgoer Mechanische Sattdampfverfahren für pflanzliche Materialien – Retrospektive und neue Erfahrungen. 2024."},"title":"Das Lemgoer Mechanische Sattdampfverfahren für pflanzliche Materialien – Retrospektive und neue Erfahrungen","status":"public","department":[{"_id":"DEP4009"},{"_id":"DEP4028"}],"conference":{"name":"10. GDL Kongress Lebensmitteltechnologie 2024","location":"Lemgo","start_date":"2024-10-11","end_date":"2024-10-12"},"year":"2024","author":[{"id":"12119","first_name":"Ulrich","full_name":"Müller, Ulrich","last_name":"Müller"},{"last_name":"Ibrahem","id":"72980","full_name":"Ibrahem, Riham","first_name":"Riham"},{"full_name":"Al Krad, Majed","last_name":"Al Krad","first_name":"Majed"},{"id":"13329","first_name":"Knut","last_name":"Schwarzer","full_name":"Schwarzer, Knut"},{"id":"12013","first_name":"Patrick","full_name":"Wilhelm, Patrick","last_name":"Wilhelm"}],"date_updated":"2024-11-08T14:18:30Z","user_id":"83781","type":"conference_speech","date_created":"2024-11-06T17:07:41Z","language":[{"iso":"ger"}],"keyword":["steam sterilization","dried plants","wet plants","decontamination","active substances"],"_id":"12023"},{"citation":{"ieee":"R. 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(2024) Vergleichende Untersuchungen der Festigkeiten von Ätherisch-Öl-Drüsenschuppen von Lippenblütlern – Sinn und Erkenntnisse. .","ufg":"Ibrahem, Riham u. a.: Vergleichende Untersuchungen der Festigkeiten von Ätherisch-Öl-Drüsenschuppen von Lippenblütlern – Sinn und Erkenntnisse, o. O. 2024.","short":"R. Ibrahem, B. Barakat, M. Suliman, A. Shekh Mousa, M.I. Latta, E.A. Bekonda, K. Schwarzer, U. 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Vergleichende Untersuchungen der Festigkeiten von Ätherisch-Öl-Drüsenschuppen von Lippenblütlern – Sinn und Erkenntnisse."},"publication_status":"published","title":"Vergleichende Untersuchungen der Festigkeiten von Ätherisch-Öl-Drüsenschuppen von Lippenblütlern – Sinn und Erkenntnisse","status":"public","year":"2024","author":[{"last_name":"Ibrahem","id":"72980","full_name":"Ibrahem, Riham","first_name":"Riham"},{"full_name":"Barakat, Bayan","last_name":"Barakat","first_name":"Bayan","id":"73216"},{"full_name":"Suliman, Mendana","first_name":"Mendana","last_name":"Suliman","id":"76070"},{"id":"76401","first_name":"Ayman","last_name":"Shekh Mousa","full_name":"Shekh Mousa, Ayman"},{"last_name":"Latta","full_name":"Latta, Mohammed Ismael","first_name":"Mohammed Ismael","id":"78005"},{"first_name":"Euphinette Amba","full_name":"Bekonda, Euphinette Amba","id":"75281","last_name":"Bekonda"},{"id":"13329","first_name":"Knut","full_name":"Schwarzer, Knut","last_name":"Schwarzer"},{"full_name":"Müller, Ulrich","id":"12119","last_name":"Müller","first_name":"Ulrich"}],"conference":{"end_date":"2024-10-12","start_date":"2024-10-11","location":"Lemgo","name":"10. GDL Kongress Lebensmitteltechnologie 2024"},"department":[{"_id":"DEP4009"},{"_id":"DEP4028"}],"user_id":"83781","date_updated":"2024-11-08T14:37:24Z","date_created":"2024-11-06T17:20:41Z","type":"conference_speech","keyword":["essential oil","mint plants","stability of glandular","steam distillation","vacuum","temperature impact","oil glandular"],"language":[{"iso":"ger"}],"_id":"12024"},{"title":"Scale up-Probleme bei der schnellen Wasserdampfdestillation zur Gewinnung ätherischer Öle","citation":{"din1505-2-1":"Liphardt, Daniel ; Al Krad, Majed ; Wilhelm, Patrick ; Schwarzer, Knut ; Müller, Ulrich: Scale up-Probleme bei der schnellen Wasserdampfdestillation zur Gewinnung ätherischer Öle, 2024","chicago-de":"Liphardt, Daniel, Majed Al Krad, Patrick Wilhelm, Knut Schwarzer und Ulrich Müller. 2024. Scale up-Probleme bei der schnellen Wasserdampfdestillation zur Gewinnung ätherischer Öle.","short":"D. Liphardt, M. Al Krad, P. Wilhelm, K. Schwarzer, U. Müller, Scale up-Probleme bei der schnellen Wasserdampfdestillation zur Gewinnung ätherischer Öle, 2024.","chicago":"Liphardt, Daniel, Majed Al Krad, Patrick Wilhelm, Knut Schwarzer, and Ulrich Müller. Scale up-Probleme bei der schnellen Wasserdampfdestillation zur Gewinnung ätherischer Öle, 2024.","apa":"Liphardt, D., Al Krad, M., Wilhelm, P., Schwarzer, K., & Müller, U. (2024). Scale up-Probleme bei der schnellen Wasserdampfdestillation zur Gewinnung ätherischer Öle. 10. GDL Kongress Lebensmitteltechnologie 2024, Lemgo.","ufg":"Liphardt, Daniel u. a.: Scale up-Probleme bei der schnellen Wasserdampfdestillation zur Gewinnung ätherischer Öle, o. O. 2024.","havard":"D. Liphardt, M. Al Krad, P. Wilhelm, K. Schwarzer, U. Müller, Scale up-Probleme bei der schnellen Wasserdampfdestillation zur Gewinnung ätherischer Öle, 2024.","bjps":"Liphardt D et al. (2024) Scale up-Probleme bei der schnellen Wasserdampfdestillation zur Gewinnung ätherischer Öle. .","mla":"Liphardt, Daniel, et al. Scale up-Probleme bei der schnellen Wasserdampfdestillation zur Gewinnung ätherischer Öle. 2024.","van":"Liphardt D, Al Krad M, Wilhelm P, Schwarzer K, Müller U. Scale up-Probleme bei der schnellen Wasserdampfdestillation zur Gewinnung ätherischer Öle. 2024.","ieee":"D. Liphardt, M. Al Krad, P. Wilhelm, K. Schwarzer, and U. Müller, Scale up-Probleme bei der schnellen Wasserdampfdestillation zur Gewinnung ätherischer Öle. 2024.","ama":"Liphardt D, Al Krad M, Wilhelm P, Schwarzer K, Müller U. Scale up-Probleme bei der schnellen Wasserdampfdestillation zur Gewinnung ätherischer Öle.; 2024."},"publication_status":"published","author":[{"last_name":"Liphardt","id":"77628","full_name":"Liphardt, Daniel","first_name":"Daniel"},{"first_name":"Majed","full_name":"Al Krad, Majed","last_name":"Al Krad"},{"id":"12013","first_name":"Patrick","last_name":"Wilhelm","full_name":"Wilhelm, Patrick"},{"full_name":"Schwarzer, Knut","id":"13329","last_name":"Schwarzer","first_name":"Knut"},{"first_name":"Ulrich","id":"12119","full_name":"Müller, Ulrich","last_name":"Müller"}],"year":"2024","conference":{"start_date":"2024-10-11","end_date":"2024-10-12","location":"Lemgo","name":"10. GDL Kongress Lebensmitteltechnologie 2024"},"department":[{"_id":"DEP4009"},{"_id":"DEP4028"}],"status":"public","type":"conference_speech","date_created":"2024-11-06T17:26:02Z","user_id":"83781","date_updated":"2024-11-08T14:37:52Z","_id":"12025","keyword":["essential oil","scale up","steam distillation","oil losses"],"language":[{"iso":"ger"}]},{"title":"Prozessoptimierung der schnellen Wasserdampfdestillation zur Gewinnung ätherischer Öle","citation":{"ufg":"Dehghanzadeh, Yasin u. a.: Prozessoptimierung der schnellen Wasserdampfdestillation zur Gewinnung ätherischer Öle, o. O. 2024.","mla":"Dehghanzadeh, Yasin, et al. Prozessoptimierung der schnellen Wasserdampfdestillation zur Gewinnung ätherischer Öle. 2024.","havard":"Y. Dehghanzadeh, D. Liphardt, K. Schwarzer, P. Wilhelm, U. Müller, Prozessoptimierung der schnellen Wasserdampfdestillation zur Gewinnung ätherischer Öle, 2024.","bjps":"Dehghanzadeh Y et al. (2024) Prozessoptimierung der schnellen Wasserdampfdestillation zur Gewinnung ätherischer Öle. .","van":"Dehghanzadeh Y, Liphardt D, Schwarzer K, Wilhelm P, Müller U. Prozessoptimierung der schnellen Wasserdampfdestillation zur Gewinnung ätherischer Öle. 2024.","chicago":"Dehghanzadeh, Yasin, Daniel Liphardt, Knut Schwarzer, Patrick Wilhelm, and Ulrich Müller. Prozessoptimierung der schnellen Wasserdampfdestillation zur Gewinnung ätherischer Öle, 2024.","apa":"Dehghanzadeh, Y., Liphardt, D., Schwarzer, K., Wilhelm, P., & Müller, U. (2024). Prozessoptimierung der schnellen Wasserdampfdestillation zur Gewinnung ätherischer Öle. 10. GDL Kongress Lebensmitteltechnologie 2024, Lemgo.","din1505-2-1":"Dehghanzadeh, Yasin ; Liphardt, Daniel ; Schwarzer, Knut ; Wilhelm, Patrick ; Müller, Ulrich: Prozessoptimierung der schnellen Wasserdampfdestillation zur Gewinnung ätherischer Öle, 2024","chicago-de":"Dehghanzadeh, Yasin, Daniel Liphardt, Knut Schwarzer, Patrick Wilhelm und Ulrich Müller. 2024. Prozessoptimierung der schnellen Wasserdampfdestillation zur Gewinnung ätherischer Öle.","short":"Y. Dehghanzadeh, D. Liphardt, K. Schwarzer, P. Wilhelm, U. Müller, Prozessoptimierung der schnellen Wasserdampfdestillation zur Gewinnung ätherischer Öle, 2024.","ama":"Dehghanzadeh Y, Liphardt D, Schwarzer K, Wilhelm P, Müller U. Prozessoptimierung der schnellen Wasserdampfdestillation zur Gewinnung ätherischer Öle.; 2024.","ieee":"Y. Dehghanzadeh, D. Liphardt, K. Schwarzer, P. Wilhelm, and U. Müller, Prozessoptimierung der schnellen Wasserdampfdestillation zur Gewinnung ätherischer Öle. 2024."},"publication_status":"published","year":"2024","author":[{"id":"77220","last_name":"Dehghanzadeh","full_name":"Dehghanzadeh, Yasin","first_name":"Yasin"},{"last_name":"Liphardt","first_name":"Daniel","full_name":"Liphardt, Daniel","id":"77628"},{"first_name":"Knut","last_name":"Schwarzer","full_name":"Schwarzer, Knut","id":"13329"},{"id":"12013","first_name":"Patrick","last_name":"Wilhelm","full_name":"Wilhelm, Patrick"},{"first_name":"Ulrich","full_name":"Müller, Ulrich","last_name":"Müller","id":"12119"}],"department":[{"_id":"DEP4009"},{"_id":"DEP4028"}],"conference":{"location":"Lemgo","name":"10. GDL Kongress Lebensmitteltechnologie 2024","start_date":"2024-10-11","end_date":"2024-10-12"},"status":"public","date_created":"2024-11-06T17:29:33Z","type":"conference_speech","user_id":"83781","date_updated":"2024-11-08T14:38:24Z","keyword":["essential oil","scale up","steam distillation","yield","mint plants"],"language":[{"iso":"ger"}],"_id":"12026"},{"language":[{"iso":"eng"}],"_id":"12138","date_updated":"2025-01-30T15:29:06Z","user_id":"83781","date_created":"2024-11-29T15:10:14Z","type":"conference_poster","status":"public","department":[{"_id":"DEP4028"}],"conference":{"location":"Brügge","name":"38th EFFoST International Conference","start_date":"2024-11-12","end_date":"2024-11-14"},"year":"2024","author":[{"first_name":"Arthur","id":"76446","last_name":"Gossen","full_name":"Gossen, Arthur"},{"last_name":"Katsch","id":"71614","full_name":"Katsch, Linda","first_name":"Linda","orcid":"0000-0001-6628-3929 "},{"id":"13209","last_name":"Schneider","full_name":"Schneider, Jan","first_name":"Jan","orcid":"0000-0001-6401-8873"}],"publication_status":"published","citation":{"bjps":"Gossen A, Katsch L and Schneider J (2024) Assessment of Turbidity in Beverage Emulsions Using Computer Vision. .","havard":"A. Gossen, L. Katsch, J. Schneider, Assessment of turbidity in beverage emulsions using computer vision, 2024.","mla":"Gossen, Arthur, et al. Assessment of Turbidity in Beverage Emulsions Using Computer Vision. 2024.","ufg":"Gossen, Arthur/Katsch, Linda/Schneider, Jan: Assessment of turbidity in beverage emulsions using computer vision, o. O. 2024.","van":"Gossen A, Katsch L, Schneider J. Assessment of turbidity in beverage emulsions using computer vision. 2024.","chicago":"Gossen, Arthur, Linda Katsch, and Jan Schneider. Assessment of Turbidity in Beverage Emulsions Using Computer Vision, 2024.","apa":"Gossen, A., Katsch, L., & Schneider, J. (2024). Assessment of turbidity in beverage emulsions using computer vision. 38th EFFoST International Conference, Brügge.","din1505-2-1":"Gossen, Arthur ; Katsch, Linda ; Schneider, Jan: Assessment of turbidity in beverage emulsions using computer vision, 2024","chicago-de":"Gossen, Arthur, Linda Katsch und Jan Schneider. 2024. Assessment of turbidity in beverage emulsions using computer vision.","short":"A. Gossen, L. Katsch, J. Schneider, Assessment of Turbidity in Beverage Emulsions Using Computer Vision, 2024.","ama":"Gossen A, Katsch L, Schneider J. Assessment of Turbidity in Beverage Emulsions Using Computer Vision.; 2024.","ieee":"A. Gossen, L. Katsch, and J. Schneider, Assessment of turbidity in beverage emulsions using computer vision. 2024."},"title":"Assessment of turbidity in beverage emulsions using computer vision"},{"type":"conference_speech","date_created":"2024-12-02T14:49:33Z","user_id":"83781","date_updated":"2024-12-04T11:57:56Z","language":[{"iso":"eng"}],"_id":"12149","title":"Ackerbohnen in glutenfreien Backwaren - Chancen und Herausforderungen","citation":{"ama":"Struck S. Ackerbohnen in Glutenfreien Backwaren - Chancen Und Herausforderungen.; 2024.","ieee":"S. Struck, Ackerbohnen in glutenfreien Backwaren - Chancen und Herausforderungen. 2024.","short":"S. Struck, Ackerbohnen in Glutenfreien Backwaren - Chancen Und Herausforderungen, 2024.","din1505-2-1":"Struck, Susanne: Ackerbohnen in glutenfreien Backwaren - Chancen und Herausforderungen, 2024","chicago-de":"Struck, Susanne. 2024. Ackerbohnen in glutenfreien Backwaren - Chancen und Herausforderungen.","van":"Struck S. Ackerbohnen in glutenfreien Backwaren - Chancen und Herausforderungen. 2024.","ufg":"Struck, Susanne: Ackerbohnen in glutenfreien Backwaren - Chancen und Herausforderungen, o. O. 2024.","bjps":"Struck S (2024) Ackerbohnen in Glutenfreien Backwaren - Chancen Und Herausforderungen. .","mla":"Struck, Susanne. Ackerbohnen in Glutenfreien Backwaren - Chancen Und Herausforderungen. 2024.","havard":"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.","chicago":"Struck, Susanne. Ackerbohnen in Glutenfreien Backwaren - Chancen Und Herausforderungen, 2024."},"publication_status":"published","main_file_link":[{"url":"https://www.ufop.de/index.php/download_file/view/13849/2203/"}],"year":"2024","author":[{"id":"85030","first_name":"Susanne","full_name":"Struck, Susanne","last_name":"Struck","orcid":"https://orcid.org/0000-0002-1281-5966"}],"department":[{"_id":"DEP4028"},{"_id":"DEP4029"}],"conference":{"start_date":"2024-11-26","end_date":"2024-11-26","name":"UFOP Pflanzenprotein Symposium 2024","location":"Berlin"},"status":"public"},{"type":"scientific_journal_article","user_id":"83781","intvolume":" 214","place":"Amsterdam","_id":"12254","article_number":"117148","doi":"10.1016/j.lwt.2024.117148","publication_status":"published","department":[{"_id":"DEP4028"},{"_id":"DEP4029"}],"abstract":[{"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.","lang":"eng"}],"publisher":"Elsevier BV","publication_identifier":{"issn":["0023-6438"],"eissn":["1096-1127"]},"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)","date_created":"2024-12-10T11:15:15Z","date_updated":"2024-12-11T08:25:27Z","keyword":["Sieving","Air classification","Particle size","Water binding","Foaming","Emulsification"],"language":[{"iso":"eng"}],"title":"Dry fractionation of sunflower press cake as tool to improve its technofunctional properties","citation":{"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).","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-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.","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","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).","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.","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.","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","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.","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."},"volume":214,"author":[{"first_name":"Sophie Morejón","last_name":"Caraballo","full_name":"Caraballo, Sophie Morejón"},{"first_name":"Stephanie","last_name":"Trültzsch","full_name":"Trültzsch, Stephanie"},{"first_name":"Susanne","last_name":"Struck","full_name":"Struck, Susanne","id":"85030","orcid":"https://orcid.org/0000-0002-1281-5966"},{"full_name":"Rohm, Harald","first_name":"Harald","last_name":"Rohm"}],"year":"2024","status":"public"},{"type":"scientific_journal_article","user_id":"83781","intvolume":" 78","place":"Weinheim","_id":"12283","doi":"10.1002/lemi.202459094","publication_status":"published","department":[{"_id":"DEP4028"}],"conference":{"start_date":"2024-09-16","end_date":"2024-09-18","name":"52. Deutsche Lebensmittelchemietage 2024","location":"Freising"},"issue":"S3","publisher":"Wiley","publication":"Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker ","publication_identifier":{"issn":["0937-1478"],"eissn":["1521-3811"]},"date_created":"2025-01-06T12:05:33Z","date_updated":"2025-01-06T12:11:14Z","language":[{"iso":"ger"}],"title":"Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidesorten und Mehltypen auf die Frischhaltung bei Hefebackwaren","citation":{"ieee":"S. Wittland, C. Kanzler, S. Rohn, E. Sciurba, M. Sokolowsky, and B. Matthäus, “Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidesorten und Mehltypen auf die Frischhaltung bei Hefebackwaren,” Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker , vol. 78, no. S3, pp. S3-111-S3-111, 2024, doi: 10.1002/lemi.202459094.","ama":"Wittland S, Kanzler C, Rohn S, Sciurba E, Sokolowsky M, Matthäus B. Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidesorten und Mehltypen auf die Frischhaltung bei Hefebackwaren. Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker . 2024;78(S3):S3-111-S3-111. doi:10.1002/lemi.202459094","short":"S. Wittland, C. Kanzler, S. Rohn, E. Sciurba, M. Sokolowsky, B. Matthäus, Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker 78 (2024) S3-111-S3-111.","chicago-de":"Wittland, Sebastian, Clemens Kanzler, Sascha Rohn, Elisabeth Sciurba, Martina Sokolowsky und Bertrand Matthäus. 2024. Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidesorten und Mehltypen auf die Frischhaltung bei Hefebackwaren. Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker 78, Nr. S3: S3-111-S3-111. doi:10.1002/lemi.202459094, .","din1505-2-1":"Wittland, Sebastian ; Kanzler, Clemens ; Rohn, Sascha ; Sciurba, Elisabeth ; Sokolowsky, Martina ; Matthäus, Bertrand: Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidesorten und Mehltypen auf die Frischhaltung bei Hefebackwaren. In: Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker Bd. 78. Weinheim, Wiley (2024), Nr. S3, S. S3-111-S3-111","apa":"Wittland, S., Kanzler, C., Rohn, S., Sciurba, E., Sokolowsky, M., & Matthäus, B. (2024). Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidesorten und Mehltypen auf die Frischhaltung bei Hefebackwaren. Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker , 78(S3), S3-111-S3-111. https://doi.org/10.1002/lemi.202459094","chicago":"Wittland, Sebastian, Clemens Kanzler, Sascha Rohn, Elisabeth Sciurba, Martina Sokolowsky, and Bertrand Matthäus. “Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidesorten und Mehltypen auf die Frischhaltung bei Hefebackwaren.” Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker 78, no. S3 (2024): S3-111-S3-111. https://doi.org/10.1002/lemi.202459094.","van":"Wittland S, Kanzler C, Rohn S, Sciurba E, Sokolowsky M, Matthäus B. Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidesorten und Mehltypen auf die Frischhaltung bei Hefebackwaren. Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker . 2024;78(S3):S3-111-S3-111.","ufg":"Wittland, Sebastian u. a.: Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidesorten und Mehltypen auf die Frischhaltung bei Hefebackwaren, in: Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker 78 (2024), H. S3,  S. S3-111-S3-111.","bjps":"Wittland S et al. (2024) Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidesorten und Mehltypen auf die Frischhaltung bei Hefebackwaren. Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker 78, S3-111-S3-111.","mla":"Wittland, Sebastian, et al. “Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidesorten und Mehltypen auf die Frischhaltung bei Hefebackwaren.” Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker , vol. 78, no. S3, 2024, pp. S3-111-S3-111, https://doi.org/10.1002/lemi.202459094.","havard":"S. Wittland, C. Kanzler, S. Rohn, E. Sciurba, M. Sokolowsky, B. Matthäus, Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidesorten und Mehltypen auf die Frischhaltung bei Hefebackwaren, Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker . 78 (2024) S3-111-S3-111."},"volume":78,"author":[{"first_name":"Sebastian","id":"74203","full_name":"Wittland, Sebastian","last_name":"Wittland"},{"full_name":"Kanzler, Clemens","first_name":"Clemens","last_name":"Kanzler"},{"full_name":"Rohn, Sascha","first_name":"Sascha","last_name":"Rohn"},{"first_name":"Elisabeth","last_name":"Sciurba","full_name":"Sciurba, Elisabeth"},{"first_name":"Martina","full_name":"Sokolowsky, Martina","id":"76708","last_name":"Sokolowsky"},{"first_name":"Bertrand","full_name":"Matthäus, Bertrand","last_name":"Matthäus"}],"year":"2024","status":"public","page":"S3-111-S3-111"},{"date_updated":"2024-03-05T14:27:50Z","user_id":"12013","date_created":"2024-02-23T16:04:13Z","type":"conference_poster","_id":"11108","language":[{"iso":"ger"}],"keyword":["rheology","schwedoff","gelatine","gel former","plasticity","fracture","meat substitutes"],"citation":{"ama":"Wilhelm P, Müller U, Gebhardt R. Rheologische Modelle – ein Beitrag für die systematische Entwicklung von Fleischersatzprodukten?; 2024.","ieee":"P. Wilhelm, U. Müller, and R. Gebhardt, Rheologische Modelle – ein Beitrag für die systematische Entwicklung von Fleischersatzprodukten? 2024.","din1505-2-1":"Wilhelm, Patrick ; Müller, Ulrich ; Gebhardt, Ronald: Rheologische Modelle – ein Beitrag für die systematische Entwicklung von Fleischersatzprodukten?, 2024","chicago-de":"Wilhelm, Patrick, Ulrich Müller und Ronald Gebhardt. 2024. Rheologische Modelle – ein Beitrag für die systematische Entwicklung von Fleischersatzprodukten?","short":"P. Wilhelm, U. Müller, R. Gebhardt, 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? .","mla":"Wilhelm, Patrick, et al. Rheologische Modelle – ein Beitrag für die systematische Entwicklung von Fleischersatzprodukten? 2024.","havard":"P. Wilhelm, U. Müller, R. Gebhardt, 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.","van":"Wilhelm P, Müller U, Gebhardt R. 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.","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."},"title":"Rheologische Modelle – ein Beitrag für die systematische Entwicklung von Fleischersatzprodukten?","status":"public","conference":{"start_date":"2024-02-27","end_date":"2024-02-28","name":"Jahrestreffen der DECHEMA/VDI-Fachgruppe Lebensmittelverfahrenstechnik","location":"Quakenbrück"},"department":[{"_id":"DEP4009"},{"_id":"DEP4028"}],"year":"2024","author":[{"full_name":"Wilhelm, Patrick","last_name":"Wilhelm","first_name":"Patrick","id":"12013"},{"last_name":"Müller","full_name":"Müller, Ulrich","first_name":"Ulrich","id":"12119"},{"first_name":"Ronald","last_name":"Gebhardt","full_name":"Gebhardt, Ronald"}]},{"conference":{"location":"Berlin","name":"Grüne Woche 2024","start_date":"2024-01-19","end_date":"2024-01-28"},"department":[{"_id":"DEP4028"}],"year":"2024","author":[{"last_name":"Wittland","first_name":"Sebastian","full_name":"Wittland, Sebastian","id":"74203"}],"status":"public","title":"Allulose in Backwaren: Untersuchung und Charakterisierung der techno-funktionellen und sensorischen Eigenschaften von Allulose in Backwaren","publication_status":"published","citation":{"din1505-2-1":"Wittland, Sebastian: Allulose in Backwaren: Untersuchung und Charakterisierung der techno-funktionellen und sensorischen Eigenschaften von Allulose in Backwaren, 2024","chicago-de":"Wittland, Sebastian. 2024. Allulose in Backwaren: Untersuchung und Charakterisierung der techno-funktionellen und sensorischen Eigenschaften von Allulose in Backwaren.","short":"S. Wittland, Allulose in Backwaren: Untersuchung Und Charakterisierung Der Techno-Funktionellen Und Sensorischen Eigenschaften von Allulose in Backwaren, 2024.","ufg":"Wittland, Sebastian: Allulose in Backwaren: Untersuchung und Charakterisierung der techno-funktionellen und sensorischen Eigenschaften von Allulose in Backwaren, o. O. 2024.","havard":"S. Wittland, Allulose in Backwaren: Untersuchung und Charakterisierung der techno-funktionellen und sensorischen Eigenschaften von Allulose in Backwaren, 2024.","mla":"Wittland, Sebastian. Allulose in Backwaren: Untersuchung Und Charakterisierung Der Techno-Funktionellen Und Sensorischen Eigenschaften von Allulose in Backwaren. 2024.","bjps":"Wittland S (2024) Allulose in Backwaren: Untersuchung Und Charakterisierung Der Techno-Funktionellen Und Sensorischen Eigenschaften von Allulose in Backwaren. .","van":"Wittland S. Allulose in Backwaren: Untersuchung und Charakterisierung der techno-funktionellen und sensorischen Eigenschaften von Allulose in Backwaren. 2024.","ama":"Wittland S. Allulose in Backwaren: Untersuchung Und Charakterisierung Der Techno-Funktionellen Und Sensorischen Eigenschaften von Allulose in Backwaren.; 2024.","chicago":"Wittland, Sebastian. Allulose in Backwaren: Untersuchung Und Charakterisierung Der Techno-Funktionellen Und Sensorischen Eigenschaften von Allulose in Backwaren, 2024.","apa":"Wittland, S. (2024). Allulose in Backwaren: Untersuchung und Charakterisierung der techno-funktionellen und sensorischen Eigenschaften von Allulose in Backwaren. Grüne Woche 2024, Berlin.","ieee":"S. Wittland, Allulose in Backwaren: Untersuchung und Charakterisierung der techno-funktionellen und sensorischen Eigenschaften von Allulose in Backwaren. 2024."},"language":[{"iso":"eng"}],"_id":"12287","date_created":"2025-01-13T12:24:22Z","type":"conference_poster","date_updated":"2025-01-30T15:29:25Z","user_id":"83781"},{"_id":"12397","language":[{"iso":"eng"}],"date_updated":"2025-10-17T18:21:38Z","user_id":"81304","date_created":"2025-01-29T13:39:58Z","type":"conference_poster","status":"public","conference":{"location":"Recklinghausen, Germany","name":"BioProcessingDays 2024","end_date":"2024-02-28","start_date":"2024-02-26"},"department":[{"_id":"DEP4000"},{"_id":"DEP4028"},{"_id":"DEP5023"},{"_id":"DEP1308"}],"author":[{"first_name":"André","full_name":"Blome, André","last_name":"Blome","id":"62117"},{"id":"63215","last_name":"Luttmann","first_name":"Mario","full_name":"Luttmann, Mario"},{"id":"81965","first_name":"Jan","full_name":"Segermann, Jan","last_name":"Segermann"},{"last_name":"Jekle","first_name":"Mario","full_name":"Jekle, Mario"},{"id":"45666","first_name":"Björn","full_name":"Frahm, Björn","last_name":"Frahm"},{"last_name":"Müller","full_name":"Müller, Ulrich","id":"12119","first_name":"Ulrich"}],"year":"2024","publication_status":"published","citation":{"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.","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.","mla":"Blome, André, et al. Process Optimization in Baked Goods Production Using Inline Sensors and Objective Product Evaluation. 2024.","bjps":"Blome A et al. (2024) Process Optimization in Baked Goods Production Using Inline Sensors and Objective Product Evaluation. .","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.","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.","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.","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.","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"},"title":"Process optimization in baked goods production using inline sensors and objective product evaluation"},{"date_updated":"2025-07-29T13:23:30Z","user_id":"83781","date_created":"2025-01-29T13:48:31Z","type":"preprint","doi":"10.1101/2024.05.30.596619","_id":"12400","language":[{"iso":"eng"}],"oa":"1","publication_status":"published","citation":{"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.","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","short":"S. Ramm, U. Odefey, B. Frahm, M. Pein-Hackelbusch, (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, .","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)","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","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.","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.","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).","bjps":"Ramm S et al. (2024) Semi-Automated vs. Manual: Comparative Study of Cell Culture Counting Methods Using Validation Parameters.","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.","ufg":"Ramm, Selina u. a.: Semi-automated vs. manual: Comparative study of cell culture counting methods using validation parameters, o. O. 2024."},"title":"Semi-automated vs. manual: Comparative study of cell culture counting methods using validation parameters","publisher":"bioRxiv","status":"public","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."}],"department":[{"_id":"DEP4000"},{"_id":"DEP4028"},{"_id":"DEP4014"}],"year":"2024","author":[{"orcid":"https://orcid.org/0000-0002-0502-8032","first_name":"Selina","full_name":"Ramm, Selina","last_name":"Ramm","id":"68713"},{"full_name":"Odefey, Ulrich","last_name":"Odefey","first_name":"Ulrich","id":"74218"},{"full_name":"Frahm, Björn","id":"45666","last_name":"Frahm","first_name":"Björn"},{"first_name":"Miriam","full_name":"Pein-Hackelbusch, Miriam","id":"64952","last_name":"Pein-Hackelbusch","orcid":"0000-0002-7920-0595"}],"main_file_link":[{"url":"https://www.biorxiv.org/content/10.1101/2024.05.30.596619v1","open_access":"1"}]},{"place":"Amsterdam","_id":"13327","article_number":"100017","doi":"10.1016/j.foodp.2024.100017","user_id":"83781","intvolume":" 1","type":"scientific_journal_article","publisher":"Elsevier BV","department":[{"_id":"DEP4028"}],"issue":"9","abstract":[{"lang":"eng","text":"The aim of this study was to investigate if vibroacoustic methods may be used for the non-destructive determination of beef during its aging process. The vibroacoustic method was based on the observation of mechanical changes in the meat during the aging process and was compared with reference data obtained by Warner-Bratzler shear force measurement as well as sensory testing of the tenderness using a ten-part scale. To evaluate the mechanical properties, transfer functions were used representing the time dependency of the signal and thus the viscoelastic behaviour. In this study, a total of 31 roastbeef samples from 16 different young bulls and two older cows were examined from day of slaughter to day 21 of cold storage with regard to their tenderness. For this purpose, vibroacoustic measurements were carried out on the unprocessed/raw meat at intervals of 1–3 days. The reference measurements using sensor technology and Warner-Bratzler shear force measurement were carried out on the first (day of slaughter) and last (21st day) day on slices of roast beef cooked with saturated steam. In the results of all three methods, the shear force measurement, the sensory test and the vibroacoustic method, showed that roastbeef from the same animal but different halves produced different results. Basically, it is possible to predict the tenderness of roastbeef by taking measurements at the beginning of the maturing process for the end of the maturing period using vibroacoustic methods: Data analysis led to a trend function that roughly reflects the actual tenderness, which is generally higher than the real tenderness represented by the shear-force measurement. In order to obtain a better resolution for recording the mechanical changes during the aging process, the measurements should be carried out at shorter intervals."}],"publication_status":"published","keyword":["Warner-Bratzler shear force","Vibroacoustic methods","Non-destructively measurement","Viscoelastic meat"],"language":[{"iso":"eng"}],"date_updated":"2025-12-15T13:08:47Z","publication_identifier":{"eissn":["2950-0699"]},"publication":"Food Physics","date_created":"2025-12-12T15:03:34Z","status":"public","author":[{"id":"80924","first_name":"Janna","last_name":"Tholen","full_name":"Tholen, Janna"},{"id":"81432","last_name":"Gohe","full_name":"Gohe, Jan","first_name":"Jan"},{"last_name":"Dörksen","first_name":"Helene","id":"46416","full_name":"Dörksen, Helene"},{"first_name":"Theo","last_name":"Kiesel","full_name":"Kiesel, Theo","id":"71758"},{"id":"12666","first_name":"Matthias","full_name":"Upmann, Matthias","last_name":"Upmann"}],"year":"2024","volume":1,"citation":{"short":"J. Tholen, J. Gohe, H. Dörksen, T. Kiesel, M. Upmann, Food Physics 1 (2024).","din1505-2-1":"Tholen, Janna ; Gohe, Jan ; Dörksen, Helene ; Kiesel, Theo ; Upmann, Matthias: Tenderness prediction for beef using novel data analysis methods based on system dynamic and acoustic signals. In: Food Physics Bd. 1. Amsterdam, Elsevier BV (2024), Nr. 9","chicago-de":"Tholen, Janna, Jan Gohe, Helene Dörksen, Theo Kiesel und Matthias Upmann. 2024. Tenderness prediction for beef using novel data analysis methods based on system dynamic and acoustic signals. Food Physics 1, Nr. 9. doi:10.1016/j.foodp.2024.100017, .","van":"Tholen J, Gohe J, Dörksen H, Kiesel T, Upmann M. Tenderness prediction for beef using novel data analysis methods based on system dynamic and acoustic signals. Food Physics. 2024;1(9).","ama":"Tholen J, Gohe J, Dörksen H, Kiesel T, Upmann M. Tenderness prediction for beef using novel data analysis methods based on system dynamic and acoustic signals. Food Physics. 2024;1(9). doi:10.1016/j.foodp.2024.100017","ufg":"Tholen, Janna u. a.: Tenderness prediction for beef using novel data analysis methods based on system dynamic and acoustic signals, in: Food Physics 1 (2024), H. 9.","havard":"J. Tholen, J. Gohe, H. Dörksen, T. Kiesel, M. Upmann, Tenderness prediction for beef using novel data analysis methods based on system dynamic and acoustic signals, Food Physics. 1 (2024).","mla":"Tholen, Janna, et al. “Tenderness Prediction for Beef Using Novel Data Analysis Methods Based on System Dynamic and Acoustic Signals.” Food Physics, vol. 1, no. 9, 100017, 2024, https://doi.org/10.1016/j.foodp.2024.100017.","bjps":"Tholen J et al. (2024) Tenderness Prediction for Beef Using Novel Data Analysis Methods Based on System Dynamic and Acoustic Signals. Food Physics 1.","apa":"Tholen, J., Gohe, J., Dörksen, H., Kiesel, T., & Upmann, M. (2024). Tenderness prediction for beef using novel data analysis methods based on system dynamic and acoustic signals. Food Physics, 1(9), Article 100017. https://doi.org/10.1016/j.foodp.2024.100017","ieee":"J. Tholen, J. Gohe, H. Dörksen, T. Kiesel, and M. Upmann, “Tenderness prediction for beef using novel data analysis methods based on system dynamic and acoustic signals,” Food Physics, vol. 1, no. 9, Art. no. 100017, 2024, doi: 10.1016/j.foodp.2024.100017.","chicago":"Tholen, Janna, Jan Gohe, Helene Dörksen, Theo Kiesel, and Matthias Upmann. “Tenderness Prediction for Beef Using Novel Data Analysis Methods Based on System Dynamic and Acoustic Signals.” Food Physics 1, no. 9 (2024). https://doi.org/10.1016/j.foodp.2024.100017."},"title":"Tenderness prediction for beef using novel data analysis methods based on system dynamic and acoustic signals"},{"user_id":"83781","date_updated":"2026-02-10T12:33:36Z","date_created":"2026-02-05T13:13:46Z","type":"conference_speech","language":[{"iso":"eng"}],"_id":"13359","citation":{"ieee":"P. Babczyk, U. Odefey, and E. Tobiasch, Testing the Potency of Extracellular Vesicles derived from Differentiating Mesenchymal Stem Cells with an Adapted Wound Assay. 2024.","ama":"Babczyk P, Odefey U, Tobiasch E. Testing the Potency of Extracellular Vesicles Derived from Differentiating Mesenchymal Stem Cells with an Adapted Wound Assay.; 2024.","short":"P. Babczyk, U. Odefey, E. Tobiasch, Testing the Potency of Extracellular Vesicles Derived from Differentiating Mesenchymal Stem Cells with an Adapted Wound Assay, 2024.","chicago-de":"Babczyk, Patrick, Ulrich Odefey und Edda Tobiasch. 2024. Testing the Potency of Extracellular Vesicles derived from Differentiating Mesenchymal Stem Cells with an Adapted Wound Assay.","din1505-2-1":"Babczyk, Patrick ; Odefey, Ulrich ; Tobiasch, Edda: Testing the Potency of Extracellular Vesicles derived from Differentiating Mesenchymal Stem Cells with an Adapted Wound Assay, 2024","apa":"Babczyk, P., Odefey, U., & Tobiasch, E. (2024). Testing the Potency of Extracellular Vesicles derived from Differentiating Mesenchymal Stem Cells with an Adapted Wound Assay. 1. Conference on Targeting Extracellular Vesicles, Mitochondria and Microbiota: Crucial Impact, Malta.","chicago":"Babczyk, Patrick, Ulrich Odefey, and Edda Tobiasch. Testing the Potency of Extracellular Vesicles Derived from Differentiating Mesenchymal Stem Cells with an Adapted Wound Assay, 2024.","van":"Babczyk P, Odefey U, Tobiasch E. Testing the Potency of Extracellular Vesicles derived from Differentiating Mesenchymal Stem Cells with an Adapted Wound Assay. 2024.","mla":"Babczyk, Patrick, et al. Testing the Potency of Extracellular Vesicles Derived from Differentiating Mesenchymal Stem Cells with an Adapted Wound Assay. 2024.","havard":"P. Babczyk, U. Odefey, E. Tobiasch, Testing the Potency of Extracellular Vesicles derived from Differentiating Mesenchymal Stem Cells with an Adapted Wound Assay, 2024.","bjps":"Babczyk P, Odefey U and Tobiasch E (2024) Testing the Potency of Extracellular Vesicles Derived from Differentiating Mesenchymal Stem Cells with an Adapted Wound Assay. .","ufg":"Babczyk, Patrick/Odefey, Ulrich/Tobiasch, Edda: Testing the Potency of Extracellular Vesicles derived from Differentiating Mesenchymal Stem Cells with an Adapted Wound Assay, o. O. 2024."},"publication_status":"published","title":"Testing the Potency of Extracellular Vesicles derived from Differentiating Mesenchymal Stem Cells with an Adapted Wound Assay","status":"public","author":[{"last_name":"Babczyk","first_name":"Patrick","full_name":"Babczyk, Patrick"},{"full_name":"Odefey, Ulrich","last_name":"Odefey","id":"74218","first_name":"Ulrich"},{"full_name":"Tobiasch, Edda","first_name":"Edda","last_name":"Tobiasch"}],"year":"2024","conference":{"location":"Malta","name":"1. Conference on Targeting Extracellular Vesicles, Mitochondria and Microbiota: Crucial Impact","end_date":"2024-10-18","start_date":"2024-10-17"},"department":[{"_id":"DEP4028"}],"abstract":[{"text":"Extracellular vesicles (EVs) have been recognized as major signaling mediators in a variety of physiological and pathophysiological conditions. Their paracrine effects are promoted via bioactive molecules. However an essential first step before a potential application of EVs in regenerative medicine is a batch-to-batch reproducibility of their therapeutic efficacy. For this a qualitative and quantitative testing of their potency is a necessary step. An adapted in vitro wound assay will be presented using a newly developed scratch machine and a computational-aided read-out. One of the major reasons for the onset of arteries clotting is gaining weight. During the development towards adipocytes, differentiating mesenchymal stem cells are highly metabolically active, which can activate primary endothelial cells (ECs).This is a crucial first step towards artery clotting. These activated ECs migrate in the adapted wound assay, which can be evaluated. We are able to count quantitatively the migrated ECs, monitor their migration behavior, e.g. speed, and isolate the migrated ECs to investigate their altered signal transduction pathways by comparing them with the non-migrating ECs. By evaluating the migration behavior, we record functional testing of EV potency, which was better than what could be archived using a Boyden Chamber.","lang":"eng"}]},{"status":"public","year":"2023","author":[{"first_name":"Marc","last_name":"Trilling-Haasler","full_name":"Trilling-Haasler, Marc","id":"81622","orcid":"0000-0002-3685-6383"},{"orcid":"0000-0001-6628-3929 ","id":"71614","first_name":"Linda","full_name":"Katsch, Linda","last_name":"Katsch"},{"orcid":"0000-0001-6401-8873","last_name":"Schneider","first_name":"Jan","full_name":"Schneider, Jan","id":"13209"}],"conference":{"start_date":"2023-11-16","end_date":"2023-11-16","location":"Kaiserslautern","name":"BGS-Professorentreff"},"department":[{"_id":"DEP4018"},{"_id":"DEP4028"},{"_id":"DEP1308"}],"citation":{"van":"Trilling-Haasler M, Katsch L, Schneider J. PETauthent. 2023.","ufg":"Trilling-Haasler, Marc/Katsch, Linda/Schneider, Jan: PETauthent, o. O. 2023.","havard":"M. Trilling-Haasler, L. Katsch, J. Schneider, PETauthent, 2023.","bjps":"Trilling-Haasler M, Katsch L and Schneider J (2023) PETauthent. .","mla":"Trilling-Haasler, Marc, et al. PETauthent. 2023.","apa":"Trilling-Haasler, M., Katsch, L., & Schneider, J. (2023). PETauthent. BGS-Professorentreff, Kaiserslautern.","chicago":"Trilling-Haasler, Marc, Linda Katsch, and Jan Schneider. PETauthent, 2023.","short":"M. Trilling-Haasler, L. Katsch, J. Schneider, PETauthent, 2023.","chicago-de":"Trilling-Haasler, Marc, Linda Katsch und Jan Schneider. 2023. PETauthent.","din1505-2-1":"Trilling-Haasler, Marc ; Katsch, Linda ; Schneider, Jan: PETauthent, 2023","ama":"Trilling-Haasler M, Katsch L, Schneider J. PETauthent.; 2023.","ieee":"M. Trilling-Haasler, L. Katsch, and J. Schneider, PETauthent. 2023."},"publication_status":"published","title":"PETauthent","_id":"11546","language":[{"iso":"ger"}],"user_id":"81304","date_updated":"2025-10-17T18:28:54Z","date_created":"2024-06-20T14:32:23Z","type":"conference_speech"},{"department":[{"_id":"DEP4022"},{"_id":"DEP4028"},{"_id":"DEP4014"}],"abstract":[{"lang":"eng","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."}],"issue":"8","publisher":"MDPI","quality_controlled":"1","isi":"1","publication_status":"published","place":"Basel","_id":"10216","article_number":"2153","doi":"https://doi.org/10.3390/pharmaceutics15082153","type":"scientific_journal_article","user_id":"83781","intvolume":" 15","year":"2023","author":[{"id":"79527","full_name":"Fulek, Ruwen","last_name":"Fulek","first_name":"Ruwen"},{"full_name":"Ramm, Selina","last_name":"Ramm","first_name":"Selina","id":"68713","orcid":"https://orcid.org/0000-0002-0502-8032"},{"first_name":"Christian","last_name":"Kiera","full_name":"Kiera, Christian"},{"orcid":"0000-0002-7920-0595","id":"64952","full_name":"Pein-Hackelbusch, Miriam","last_name":"Pein-Hackelbusch","first_name":"Miriam"},{"last_name":"Odefey","full_name":"Odefey, Ulrich","id":"74218","first_name":"Ulrich"}],"main_file_link":[{"url":"https://www.mdpi.com/1999-4923/15/8/2153","open_access":"1"}],"external_id":{"isi":["001119084200001"],"pmid":["37631367"]},"status":"public","pmid":"1","title":"A machine learning approach to qualitatively evaluate different granulation phases by acoustic emissions","volume":15,"citation":{"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","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.","ufg":"Fulek, Ruwen u. a.: A machine learning approach to qualitatively evaluate different granulation phases by acoustic emissions, in: Pharmaceutics 15 (2023), H. 8.","bjps":"Fulek R et al. (2023) A Machine Learning Approach to Qualitatively Evaluate Different Granulation Phases by Acoustic Emissions. Pharmaceutics 15.","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).","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.","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).","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.","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","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","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, .","short":"R. Fulek, S. Ramm, C. Kiera, M. Pein-Hackelbusch, U. Odefey, Pharmaceutics 15 (2023)."},"oa":"1","keyword":["wet granulation","acoustic classification","machine learning","convolutional neural networks"],"language":[{"iso":"eng"}],"publication_identifier":{"eissn":["1999-4923 "]},"publication":"Pharmaceutics","date_created":"2023-08-15T10:48:15Z","date_updated":"2025-07-29T13:21:40Z"},{"publication_status":"published","citation":{"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.","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","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","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.","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.","bjps":"Wörner J, Dörksen H and Pein-Hackelbusch M (2023) Key Indicators for the Discrimination of Wines by Electronic Noses. .","havard":"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.","ufg":"Wörner, Julius/Dörksen, Helene/Pein-Hackelbusch, Miriam: Key Indicators for the Discrimination of Wines by Electronic Noses, o. O. 2023.","short":"J. Wörner, H. Dörksen, M. Pein-Hackelbusch, Key Indicators for the Discrimination of Wines by Electronic Noses, 2023.","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, .","din1505-2-1":"Wörner, Julius ; Dörksen, Helene ; Pein-Hackelbusch, Miriam: Key Indicators for the Discrimination of Wines by Electronic Noses, 2023"},"title":"Key Indicators for the Discrimination of Wines by Electronic Noses","status":"public","abstract":[{"lang":"eng","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."}],"conference":{"location":"Lemgo","name":"21st International Conference on Industrial Informatics (INDIN)","end_date":"2023-07-20","start_date":"2023-07-18"},"department":[{"_id":"DEP4000"},{"_id":"DEP4028"}],"year":"2023","main_file_link":[{"url":"https://ieeexplore.ieee.org/document/10217912","open_access":"1"}],"author":[{"first_name":"Julius","id":"79011","last_name":"Wörner","full_name":"Wörner, Julius"},{"last_name":"Dörksen","id":"46416","full_name":"Dörksen, Helene","first_name":"Helene"},{"orcid":"0000-0002-7920-0595","full_name":"Pein-Hackelbusch, Miriam","first_name":"Miriam","last_name":"Pein-Hackelbusch","id":"64952"}],"date_updated":"2025-03-13T13:48:05Z","user_id":"64952","date_created":"2023-09-14T05:50:47Z","type":"conference_speech","publication":"2023 IEEE 21st International Conference on Industrial Informatics (INDIN)","doi":"https://doi.org/10.1109/INDIN51400.2023.10217912","_id":"10326","language":[{"iso":"eng"}],"keyword":["Ethanol","Pipelines","Metals","Nose","Electronic noses","Sensor systems","Sensors","Quartz crystals","Linear discriminant analysis","Sulfur"],"oa":"1"},{"publisher":"Frontiers Media","quality_controlled":"1","department":[{"_id":"DEP4000"},{"_id":"DEP4028"}],"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."}],"publication_status":"published","place":" Lausanne ","_id":"10327","doi":"https://doi.org/10.3389/fsens.2023.1250756","user_id":"64952","intvolume":" 4","type":"scientific_journal_article","status":"public","author":[{"first_name":"Julius","id":"79011","full_name":"Wörner, Julius","last_name":"Wörner"},{"full_name":"Moelleken, Maurice","last_name":"Moelleken","first_name":"Maurice"},{"full_name":"Dissemond, Joachim","first_name":"Joachim","last_name":"Dissemond"},{"orcid":"0000-0002-7920-0595","last_name":"Pein-Hackelbusch","id":"64952","full_name":"Pein-Hackelbusch, Miriam","first_name":"Miriam"}],"year":"2023","main_file_link":[{"url":"https://www.frontiersin.org/articles/10.3389/fsens.2023.1250756/full","open_access":"1"}],"volume":4,"citation":{"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","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.","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.","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.","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","ufg":"Wörner, Julius u. a.: Supporting wound infection diagnosis: advancements and challenges with electronic noses, in: Frontiers in Sensors 4 (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.","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).","bjps":"Wörner J et al. (2023) Supporting Wound Infection Diagnosis: Advancements and Challenges with Electronic Noses. Frontiers in Sensors 4.","short":"J. Wörner, M. Moelleken, J. Dissemond, M. Pein-Hackelbusch, Frontiers in Sensors 4 (2023).","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)"},"title":"Supporting wound infection diagnosis: advancements and challenges with electronic noses","language":[{"iso":"eng"}],"oa":"1","date_updated":"2025-03-13T14:07:57Z","publication_identifier":{"eissn":["2673-5067"]},"publication":"Frontiers in Sensors","date_created":"2023-09-14T05:55:33Z"},{"publication_status":"published","publisher":"IEEE","conference":{"name":"21st International Conference on Industrial Informatics ; INDIN 2023","location":"Lemgo","start_date":"2023-07-17","end_date":"2023-07-20"},"department":[{"_id":"DEP4018"},{"_id":"DEP1308"},{"_id":"DEP4028"}],"abstract":[{"lang":"eng","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."}],"user_id":"83781","type":"conference_editor_article","place":"[Piscataway, NJ]","doi":"10.1109/INDIN51400.2023.10217913","_id":"10787","citation":{"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","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.","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.","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.","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.","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.","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.","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.","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","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, .","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."},"title":"Holistic optimization of a dynamic cross-flow filtration process towards a cyber-physical system","page":"1-7","status":"public","author":[{"last_name":"Tebbe","first_name":"Jörn","full_name":"Tebbe, Jörn","id":"79072"},{"full_name":"Pawlik, Thomas","first_name":"Thomas","id":"58915","last_name":"Pawlik"},{"id":"81622","full_name":"Trilling-Haasler, Marc","first_name":"Marc","last_name":"Trilling-Haasler","orcid":"0000-0002-3685-6383"},{"first_name":"Jannis","full_name":"Löbner, Jannis","id":"74097","last_name":"Löbner"},{"full_name":"Lange-Hegermann, Markus","last_name":"Lange-Hegermann","first_name":"Markus","id":"71761"},{"orcid":"0000-0001-6401-8873","first_name":"Jan","id":"13209","last_name":"Schneider","full_name":"Schneider, Jan"}],"year":"2023","date_updated":"2025-06-26T07:48:22Z","editor":[{"last_name":"Jasperneite","id":"1899","full_name":"Jasperneite, Jürgen","first_name":"Jürgen"},{"full_name":"Wisniewski, Lukasz","first_name":"Lukasz","last_name":"Wisniewski","id":"1710"},{"full_name":"Fung Man, Kim","first_name":"Kim","last_name":"Fung Man"}],"corporate_editor":["Institute of Electrical and Electronics Engineers "],"date_created":"2023-11-21T08:04:41Z","publication":"2023 IEEE 21st International Conference on Industrial Informatics (INDIN)","publication_identifier":{"issn":["1935-4576"],"eisbn":["978-1-6654-9313-0"],"isbn":["978-1-6654-9314-7 "]},"language":[{"iso":"eng"}],"keyword":["Spectroscopy","Production systems","Filtration","Velocity control","Optimization methods","Cyber-physical systems","Nonhomogeneous media"]},{"user_id":"83781","type":"conference_editor_article","_id":"10788","doi":"10.1109/INDIN51400.2023.10218012","place":"[Piscataway, NJ]","publication_status":"published","publisher":"IEEE","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"}],"department":[{"_id":"DEP4022"},{"_id":"DEP4028"}],"conference":{"start_date":"2023-07-18","end_date":"2023-07-20","name":"21st International Conference on Industrial Informatics (INDIN)","location":"Lemgo"},"corporate_editor":["Institute of Electrical and Electronics Engineers "],"editor":[{"last_name":"Jasperneite","full_name":"Jasperneite, Jürgen","first_name":"Jürgen","id":"1899"},{"full_name":"Wisniewski, Lukasz","first_name":"Lukasz","last_name":"Wisniewski","id":"1710"},{"full_name":"Fung Man, Kim","first_name":"Kim","last_name":"Fung Man"}],"date_updated":"2025-04-29T07:38:03Z","publication_identifier":{"isbn":["978-1-6654-9314-7"],"issn":["1935-4576"],"eisbn":["978-1-6654-9313-0"]},"publication":"2023 IEEE 21st International Conference on Industrial Informatics (INDIN)","date_created":"2023-11-21T08:17:12Z","keyword":["Spectroscopy","Smoothing methods","Systematics","Phase measurement","Linear regression","Data models","Dielectric measurement"],"language":[{"iso":"eng"}],"oa":"1","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, .","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","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.","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.","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.","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.","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.","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.","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","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."},"title":"Systematic Preprocessing of Dielectric Spectroscopy Data and Estimating Viable Cell Densities","status":"public","page":"1-6","year":"2023","author":[{"first_name":"Selina","last_name":"Ramm","id":"68713","full_name":"Ramm, Selina","orcid":"https://orcid.org/0000-0002-0502-8032"},{"last_name":"Hernández Rodriguez","id":"52466","full_name":"Hernández Rodriguez, Tanja","first_name":"Tanja"},{"id":"45666","first_name":"Björn","last_name":"Frahm","full_name":"Frahm, Björn"},{"orcid":"0000-0002-7920-0595","id":"64952","first_name":"Miriam","full_name":"Pein-Hackelbusch, Miriam","last_name":"Pein-Hackelbusch"}],"main_file_link":[{"open_access":"1","url":"https://ieeexplore.ieee.org/document/10218012"}]},{"_id":"11105","language":[{"iso":"ger"}],"keyword":["rheology","oligomere","flow curves","activation energy","temperature sweep","temperature dependence","arrhenius plot"],"type":"conference_speech","date_created":"2024-02-23T15:36:26Z","date_updated":"2024-10-25T12:50:47Z","user_id":"12013","department":[{"_id":"DEP4009"},{"_id":"DEP4028"}],"conference":{"location":"Bochum","name":"ProcessNet-Fachgruppen-Sitzung Lebensmittelverfahrenstechnik","start_date":"2023-03-14","end_date":"2023-03-15"},"author":[{"last_name":"Psiuk","first_name":"Marta","full_name":"Psiuk, Marta"},{"last_name":"Wilhelm","first_name":"Patrick","full_name":"Wilhelm, Patrick","id":"12013"},{"id":"12119","first_name":"Ulrich","last_name":"Müller","full_name":"Müller, Ulrich"},{"first_name":"Ronald","full_name":"Gebhardt, Ronald","last_name":"Gebhardt"}],"year":"2023","status":"public","title":"Die Bedeutung der Knäuelbildung bei künstlichen Oligomeren für kinetische Vorgänge wie das Fließen und die Übertragung der Erkenntnisse auf Lebensmittelprozesse","citation":{"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.","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.","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","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.","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.","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.","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.","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. .","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.","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.","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."}},{"year":"2023","author":[{"full_name":"Barakat, Bayan","first_name":"Bayan","last_name":"Barakat"},{"first_name":"Knut","id":"13329","full_name":"Schwarzer, Knut","last_name":"Schwarzer"},{"full_name":"Wilhelm, Patrick","first_name":"Patrick","id":"12013","last_name":"Wilhelm"},{"last_name":"Müller","full_name":"Müller, Ulrich","first_name":"Ulrich"}],"conference":{"start_date":"2023-03-14","end_date":"2023-03-15","name":"ProcessNet-Fachgruppen-Sitzung Lebensmittelverfahrenstechnik","location":"Bochum"},"department":[{"_id":"DEP4009"},{"_id":"DEP4028"}],"status":"public","title":"Untersuchung des Drüsenschuppenaufschlusses bei Oregano-Pflanzen in Abhängigkeit vom Druck und der Temperatur mittels einer modifizierten Sichtzellen-Apparatur","citation":{"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.","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.","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","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.","bjps":"Barakat B et al. (2023) Untersuchung des Drüsenschuppenaufschlusses bei Oregano-Pflanzen in Abhängigkeit vom Druck und der Temperatur mittels einer modifizierten Sichtzellen-Apparatur. .","mla":"Barakat, Bayan, et al. Untersuchung des Drüsenschuppenaufschlusses bei Oregano-Pflanzen in Abhängigkeit vom Druck und der Temperatur mittels einer modifizierten Sichtzellen-Apparatur. 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.","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.","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.","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."},"_id":"11106","keyword":["essential oil","oregano","steam distillation","vacuum","temperature impact","oil glandular"],"language":[{"iso":"ger"}],"date_created":"2024-02-23T15:45:59Z","type":"conference_poster","user_id":"12013","date_updated":"2024-11-06T16:26:37Z"},{"status":"public","conference":{"location":"Freising","name":"9. DFA-Tagung für Arznei- und Gewürzpflanzenforschung","end_date":"2023-09-14","start_date":"2023-09-11"},"department":[{"_id":"DEP4009"},{"_id":"DEP4028"}],"author":[{"full_name":"Bekonda, Euphinette Amba","first_name":"Euphinette Amba","last_name":"Bekonda"},{"first_name":"Bayan","last_name":"Barakat","full_name":"Barakat, Bayan"},{"id":"13329","first_name":"Knut","last_name":"Schwarzer","full_name":"Schwarzer, Knut"},{"first_name":"Patrick","id":"12013","last_name":"Wilhelm","full_name":"Wilhelm, Patrick"},{"id":"12119","first_name":"Ulrich","full_name":"Müller, Ulrich","last_name":"Müller"}],"year":"2023","citation":{"ieee":"E. A. Bekonda, B. Barakat, K. Schwarzer, P. Wilhelm, and 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.","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.","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.","van":"Bekonda EA, Barakat B, Schwarzer K, Wilhelm P, Müller U. Untersuchung des Berstverhaltens von Drüsenschuppen der Ätherisch-Ölpflanze Oregano im Unterdruck. 2023.","bjps":"Bekonda EA et al. (2023) Untersuchung des Berstverhaltens von Drüsenschuppen der Ätherisch-Ölpflanze Oregano im Unterdruck. .","mla":"Bekonda, Euphinette Amba, et al. 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.","short":"E.A. Bekonda, B. Barakat, K. Schwarzer, P. Wilhelm, U. Müller, Untersuchung des Berstverhaltens von Drüsenschuppen der Ätherisch-Ölpflanze Oregano im Unterdruck, 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.","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"},"title":"Untersuchung des Berstverhaltens von Drüsenschuppen der Ätherisch-Ölpflanze Oregano im Unterdruck","_id":"11107","language":[{"iso":"ger"}],"keyword":["essential oil","oregano","steam distillation","vacuum","temperature impact","oil glandular"],"date_updated":"2024-11-06T16:26:55Z","user_id":"12013","type":"conference_poster","date_created":"2024-02-23T15:54:43Z"},{"date_updated":"2025-10-17T18:23:17Z","user_id":"81304","type":"conference_speech","date_created":"2024-02-23T16:23:17Z","_id":"11109","language":[{"iso":"ger"}],"citation":{"ama":"Blome A, Luttmann M, Jekle M, Frahm B, Müller U. Untersuchung der räumlichen Verteilung von viskoelastischen Kenngrößen während der Weizenteigbereitung.; 2023.","ieee":"A. Blome, M. Luttmann, M. Jekle, B. Frahm, and U. Müller, Untersuchung der räumlichen Verteilung von viskoelastischen Kenngrößen während der Weizenteigbereitung. 2023.","bjps":"Blome A et al. (2023) Untersuchung der räumlichen Verteilung von viskoelastischen Kenngrößen während der Weizenteigbereitung. .","havard":"A. Blome, M. Luttmann, M. Jekle, B. Frahm, U. Müller, Untersuchung der räumlichen Verteilung von viskoelastischen Kenngrößen während der Weizenteigbereitung, 2023.","mla":"Blome, André, et al. Untersuchung der räumlichen Verteilung von viskoelastischen Kenngrößen während der Weizenteigbereitung. 2023.","ufg":"Blome, André u. a.: Untersuchung der räumlichen Verteilung von viskoelastischen Kenngrößen während der Weizenteigbereitung, o. O. 2023.","van":"Blome A, Luttmann M, Jekle M, Frahm B, Müller U. Untersuchung der räumlichen Verteilung von viskoelastischen Kenngrößen während der Weizenteigbereitung. 2023.","chicago":"Blome, André, Mario Luttmann, Mario Jekle, Björn Frahm, and Ulrich Müller. Untersuchung der räumlichen Verteilung von viskoelastischen Kenngrößen während der Weizenteigbereitung, 2023.","apa":"Blome, A., Luttmann, M., Jekle, M., Frahm, B., & Müller, U. (2023). Untersuchung der räumlichen Verteilung von viskoelastischen Kenngrößen während der Weizenteigbereitung. ProcessNet-Fachgruppen-Sitzung Lebensmittelverfahrenstechnik, Bochum.","chicago-de":"Blome, André, Mario Luttmann, Mario Jekle, Björn Frahm und Ulrich Müller. 2023. Untersuchung der räumlichen Verteilung von viskoelastischen Kenngrößen während der Weizenteigbereitung.","din1505-2-1":"Blome, André ; Luttmann, Mario ; Jekle, Mario ; Frahm, Björn ; Müller, Ulrich: Untersuchung der räumlichen Verteilung von viskoelastischen Kenngrößen während der Weizenteigbereitung, 2023","short":"A. Blome, M. Luttmann, M. Jekle, B. Frahm, U. Müller, Untersuchung der räumlichen Verteilung von viskoelastischen Kenngrößen während der Weizenteigbereitung, 2023."},"title":"Untersuchung der räumlichen Verteilung von viskoelastischen Kenngrößen während der Weizenteigbereitung","status":"public","department":[{"_id":"DEP4000"},{"_id":"DEP4028"},{"_id":"DEP1308"}],"conference":{"location":"Bochum","name":"ProcessNet-Fachgruppen-Sitzung Lebensmittelverfahrenstechnik","start_date":"2023-03-14","end_date":"2023-03-15"},"year":"2023","author":[{"id":"62117","first_name":"André","full_name":"Blome, André","last_name":"Blome"},{"last_name":"Luttmann","full_name":"Luttmann, Mario","first_name":"Mario","id":"63215"},{"last_name":"Jekle","first_name":"Mario","full_name":"Jekle, Mario"},{"last_name":"Frahm","first_name":"Björn","id":"45666","full_name":"Frahm, Björn"},{"full_name":"Müller, Ulrich","id":"12119","last_name":"Müller","first_name":"Ulrich"}]},{"date_updated":"2025-10-17T18:23:34Z","user_id":"81304","date_created":"2024-02-23T16:32:00Z","type":"conference_poster","language":[{"iso":"ger"}],"_id":"11110","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.","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. ProcessNet-Fachgruppen-Sitzung Lebensmittelverfahrenstechnik, Bochum.","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.","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.","ufg":"Blome, André u. a.: Vorstellung des Projektes „Teig 4.0“ - Prozessoptimierung im Bereich der industriellen Weizenteigverarbeitung, o. O. 2023.","bjps":"Blome A et al. (2023) Vorstellung des Projektes „Teig 4.0“ - Prozessoptimierung im Bereich der industriellen Weizenteigverarbeitung. .","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.","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-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.","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"},"title":"Vorstellung des Projektes „Teig 4.0“ - Prozessoptimierung im Bereich der industriellen Weizenteigverarbeitung","status":"public","department":[{"_id":"DEP4000"},{"_id":"DEP4028"},{"_id":"DEP5023"},{"_id":"DEP1308"}],"conference":{"start_date":"2023-03-14","end_date":"2023-03-15","location":"Bochum","name":"ProcessNet-Fachgruppen-Sitzung Lebensmittelverfahrenstechnik"},"author":[{"full_name":"Blome, André","last_name":"Blome","first_name":"André","id":"62117"},{"full_name":"Luttmann, Mario","id":"63215","first_name":"Mario","last_name":"Luttmann"},{"first_name":"Jan","full_name":"Segermann, Jan","last_name":"Segermann","id":"81965"},{"last_name":"Jekle","first_name":"Mario","full_name":"Jekle, Mario"},{"first_name":"Björn","id":"45666","full_name":"Frahm, Björn","last_name":"Frahm"},{"first_name":"Ulrich","full_name":"Müller, Ulrich","id":"12119","last_name":"Müller"}],"year":"2023"},{"_id":"9627","language":[{"iso":"eng"}],"user_id":"83781","date_updated":"2025-07-29T13:23:12Z","date_created":"2023-03-16T09:46:10Z","type":"conference_speech","status":"public","year":"2023","author":[{"id":"68713","last_name":"Ramm","full_name":"Ramm, Selina","first_name":"Selina","orcid":"https://orcid.org/0000-0002-0502-8032"},{"last_name":"Fulek","full_name":"Fulek, Ruwen","first_name":"Ruwen","id":"79527"},{"full_name":"Eberle, Veronika Anna","first_name":"Veronika Anna","last_name":"Eberle"},{"last_name":"Kiera","first_name":"Christian","full_name":"Kiera, Christian"},{"first_name":"Ulrich","id":"74218","full_name":"Odefey, Ulrich","last_name":"Odefey"},{"orcid":"0000-0002-7920-0595","first_name":"Miriam","full_name":"Pein-Hackelbusch, Miriam","id":"64952","last_name":"Pein-Hackelbusch"}],"department":[{"_id":"DEP4022"},{"_id":"DEP4028"},{"_id":"DEP4014"}],"conference":{"name":"Ph.D. Student's Symposium on Tabletting Technology 2023","location":"Rosenberg","end_date":"2023-03-15","start_date":"2023-03-13"},"citation":{"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-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.","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","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.","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.","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.","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. .","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.","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.","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.","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.","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."},"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"},{"language":[{"iso":"eng"}],"keyword":["ontinuous mashing","continuous stirred tank reactor","mean residence time","fermentable sugar"],"oa":"1","date_updated":"2025-01-30T15:33:02Z","date_created":"2023-04-12T07:26:12Z","publication":"Journal of The Institute of Brewing","page":"1-23","status":"public","year":"2023","author":[{"full_name":"Wefing, Patrick","id":"68976","last_name":"Wefing","first_name":"Patrick"},{"full_name":"Trilling, Marc","first_name":"Marc","last_name":"Trilling","id":"81622","orcid":"0000-0002-3685-6383"},{"id":"76446","first_name":"Arthur","last_name":"Gossen","full_name":"Gossen, Arthur"},{"full_name":"Neubauer, Peter","first_name":"Peter","last_name":"Neubauer"},{"id":"13209","last_name":"Schneider","first_name":"Jan","full_name":"Schneider, Jan","orcid":"0000-0001-6401-8873"}],"main_file_link":[{"open_access":"1"}],"citation":{"short":"P. Wefing, M. Trilling, A. Gossen, P. Neubauer, J. Schneider, Journal of The Institute of Brewing 129 (2023) 1–23.","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, .","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","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","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.","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.","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.","bjps":"Wefing P et al. (2023) A Continuous Mashing Plant Controlled by Mean Residence Time. Journal of The Institute of Brewing 129, 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.","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.","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","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."},"volume":129,"title":"A continuous mashing plant controlled by mean residence time","doi":"10.58430/jib.v129i1.7","_id":"9697","has_accepted_license":"1","user_id":"83781","intvolume":" 129","type":"scientific_journal_article","quality_controlled":"1","publisher":"Wiley","department":[{"_id":"DEP4018"},{"_id":"DEP1308"},{"_id":"DEP4028"}],"ddc":["600"],"issue":"1","abstract":[{"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","lang":"eng"}],"publication_status":"published"},{"abstract":[{"text":"This dataset contains spectroscopic measurement data and Orange project files used in the INDIN 2023 paper \"A Novel Spectroscopic Approach for Vaseline Quality Discrimination\".","lang":"eng"}],"author":[{"id":"58709","first_name":"Niels Hendrik","full_name":"Fliedner, Niels Hendrik","last_name":"Fliedner"},{"first_name":"Volker","id":"1804","last_name":"Lohweg","full_name":"Lohweg, Volker","orcid":"0000-0002-3325-7887"},{"orcid":"0000-0002-7920-0595","full_name":"Pein-Hackelbusch, Miriam","id":"64952","last_name":"Pein-Hackelbusch","first_name":"Miriam"}],"main_file_link":[{"url":"https://zenodo.org/records/7782808","open_access":"1"}],"year":"2023","department":[{"_id":"DEP4028"}],"publisher":"zenodo","status":"public","title":"Dataset for A Novel Spectroscopic Approach for Vaseline Quality Discrimination","citation":{"din1505-2-1":"Fliedner, Niels Hendrik ; Lohweg, Volker ; Pein-Hackelbusch, Miriam: Dataset for A Novel Spectroscopic Approach for Vaseline Quality Discrimination : zenodo, 2023","chicago-de":"Fliedner, Niels Hendrik, Volker Lohweg und Miriam Pein-Hackelbusch. 2023. Dataset for A Novel Spectroscopic Approach for Vaseline Quality Discrimination. zenodo. doi:10.5281/ZENODO.7782807, .","short":"N.H. Fliedner, V. Lohweg, M. Pein-Hackelbusch, Dataset for A Novel Spectroscopic Approach for Vaseline Quality Discrimination, zenodo, 2023.","ufg":"Fliedner, Niels Hendrik/Lohweg, Volker/Pein-Hackelbusch, Miriam: Dataset for A Novel Spectroscopic Approach for Vaseline Quality Discrimination, o. O. 2023.","mla":"Fliedner, Niels Hendrik, et al. Dataset for A Novel Spectroscopic Approach for Vaseline Quality Discrimination. zenodo, 2023, https://doi.org/10.5281/ZENODO.7782807.","havard":"N.H. Fliedner, V. Lohweg, M. Pein-Hackelbusch, Dataset for A Novel Spectroscopic Approach for Vaseline Quality Discrimination, zenodo, 2023.","bjps":"Fliedner NH, Lohweg V and Pein-Hackelbusch M (2023) Dataset for A Novel Spectroscopic Approach for Vaseline Quality Discrimination. zenodo.","van":"Fliedner NH, Lohweg V, Pein-Hackelbusch M. Dataset for A Novel Spectroscopic Approach for Vaseline Quality Discrimination. zenodo; 2023.","ama":"Fliedner NH, Lohweg V, Pein-Hackelbusch M. Dataset for A Novel Spectroscopic Approach for Vaseline Quality Discrimination. zenodo; 2023. doi:10.5281/ZENODO.7782807","chicago":"Fliedner, Niels Hendrik, Volker Lohweg, and Miriam Pein-Hackelbusch. Dataset for A Novel Spectroscopic Approach for Vaseline Quality Discrimination. zenodo, 2023. https://doi.org/10.5281/ZENODO.7782807.","apa":"Fliedner, N. H., Lohweg, V., & Pein-Hackelbusch, M. (2023). Dataset for A Novel Spectroscopic Approach for Vaseline Quality Discrimination. zenodo. https://doi.org/10.5281/ZENODO.7782807","ieee":"N. H. Fliedner, V. Lohweg, and M. Pein-Hackelbusch, Dataset for A Novel Spectroscopic Approach for Vaseline Quality Discrimination. zenodo, 2023. doi: 10.5281/ZENODO.7782807."},"oa":"1","_id":"12705","doi":"10.5281/ZENODO.7782807","type":"research_data","date_created":"2025-03-13T11:07:23Z","user_id":"64952","date_updated":"2025-10-10T07:48:02Z"},{"place":"Berlin","doi":"https://doi.org/10.14279/depositonce-17804","_id":"13335","user_id":"83781","type":"dissertation","publisher":"Technische Universität Berlin","department":[{"_id":"DEP4028"}],"abstract":[{"lang":"eng","text":"The process of thermal preservation of liquid foods is a safety-relevant process step in the processing of products such as fruit juices and is associated with a high-energy expenditure and safety margin. There are already various approaches to improve this conventionally managed process step in terms of product and resource preservation. Compared to these novel technologies, the use of real-time process analytics offers great potential to improve already existing process plants by implementing inline capable process analytical tools. This allows direct control of the reactions taking place and changes during the running process. Instead of post process, random product control, quality control during the process can be made rendered. The chemical and pharmaceutical industry serves as a reference industry for the use of process analytical tools, although the reactions and product matrices are less complex. In the food industry, on the other hand, there is a greater variation in raw materials and intermediate products. In addition, a large number of reactions can take place in parallel within a process, and the physical states and properties of the individual components can vary. A uniform set of rules for the use of process analytical tools does not exist here. Each product, each process provides its own research potential, so that a large research gap opens up in the area of the food industry.\r\nIn order to contribute to closing this gap, this thesis presents a novel approach to improve the process of pasteurization of liquid food. For fruit juices as an application, near infrared spectroscopy in combination with chemometric methods was applied to make the process more product specific. Based on known weaknesses of the process, the relevant aspects for a product-specific treatment were identified. In the further course, the suitability of near infrared spectroscopy as a process analytical tool in the process of pasteurization was verified. Moreover, it was investigated whether a sufficiently accurate identification of the product type as well as the microbiologically relevant properties can be achieved by the application of chemometric methods. In the course of this, the suitability of the measurement methodology was confirmed and solutions were established for any process influences. The product classification and description of the microbiologically relevant parameters extract content and pH value were also implemented with sufficient accuracy. Knowing the destruction kinetics of relevant microorganisms, the product-specific determination of target values for the necessary lethal heat input could be realized. In addition, an analysis of the actual values was carried out on the basis of a chemometric regression method by inferring the microbiological pasteurization effect through the chemical reaction of acid hydrolytic sucrose degradation by means of the indirect approach. This required knowledge of the chemical reaction kinetics and mahematical modeling of the degradation behavior. The novel approach could be confirmed by calculations using results from off-line analysis, whereas the use of near infrared spectroscopy as an inline method still revealed potential for optimization with respect to measurement accuracies.\r\nIn summary, the results of this work provide a promising opportunity to make conventional processes for the preservation of liquid foods more product-specific by using near-infrared spectroscopy as an inline-capable and multimodal sensor technique, leading to an increase in process efficiency and product quality."},{"text":"Der Prozess der thermischen Haltbarmachung von flüssigen Lebensmitteln ist ein sicherheitsrelevanter Prozessschritt in der Verarbeitung von Produkten wie Fruchtsäften und ist mit einem hohen energetischen Aufwand und Sicherheitszuschlag verbunden. Um diesen konventionell geführten Prozessschritt hinsichtlich Produkt- und Ressourcenschonung zu optimieren, gibt es bereits verschiedene Ansätze. Im Vergleich zu neuartigen Technologien bietet der Einsatz von Echtzeit-Prozessanalytik großes Potential bereits bestehende Prozessanlagen durch die Implementierung inlinefähiger Prozessanalysetools zu verbessern. Dies ermöglicht eine Kontrolle ablaufender Reaktionen im laufenden Prozess. Anstelle nachgelagerter, stichprobenartiger Produktkontrolle kann eine Qualitätslenkung im Prozess erfolgen. Vorbildindustrie bezüglich des Einsatzes von Prozessanalysetools ist die pharmazeutische Industrie, wo Reaktionen und Produktmatrices allerdings weniger komplex sind. In der Lebensmittelindustrie gibt es eine größere Schwankungsbreite der Rohstoffe und Zwischenprodukte. Zudem können innerhalb eines Prozesses eine Vielzahl an Reaktionen parallel ablaufen und die Zustandsformen und Eigenschaften der einzelnen Komponenten variieren. Ein einheitliches Regelwerk zum Einsatz der Prozessanalysetools existiert nicht. Jedes Produkt, jeder Prozess liefert eigenes Forschungspotential, sodass sich im Bereich der Lebensmittelindustrie eine große Forschungslücke auftut.\r\nUm einen Beitrag zur Schließung dieser Lücke zu leisten, zeigt diese Arbeit einen neuartigen Lösungsansatz auf, um den Prozess der Pasteurisation flüssiger Lebensmittel zu verbessern. Am Anwendungsfall von Fruchtsäften wurde der Einsatz von Nahinfrarotspektroskopie in Kombination mit chemometrischen Methoden genutzt, um den Prozess produktspezifischer zu gestalten. Ausgehend von bekannten Schwachstellen des Prozesses wurden die relevanten Aspekte identifiziert, deren Kenntnis für eine produktspezifische Behandlung relevant sind. Angefangen mit der Überprüfung der Eignung von Nahinfrarotspektroskopie als Prozessanalysetool im Prozess der Pasteurisation, wurde untersucht, ob eine Identifikation des Produkttyps sowie der mikrobiologisch relevanten Eigenschaften durch die Anwendung chemometrischer Methoden erfolgen kann. In diesem Zuge konnte eine Eignung der Messmethodik bestätigt werden und für etwaige Prozesseinflüsse Lösungsansätze etabliert werden. Auch die Produktklassifizierung und Beschreibung der mikrobiologisch relevanten Parameter Extraktgehalt und pH-Wert wurden hinreichend genau umgesetzt. Unter Kenntnis der Abtötungskinetiken entsprechend relevanter Mikroorganismen konnte die produktspezifische Ermittlung für Sollwerte des notwendigen letalen Hitzeeintrags realisiert werden. Im Weiteren wurde eine Analyse der Ist-Werte auf Basis einer chemometrischen Regressionsmethode durchgeführt, indem mittels des indirekten Ansatzes über die chemische Reaktion der säurehydrolytischen Saccharosedegradation auf den mikrobiologischen Pasteurisationseffekt geschlossen wurde. Dazu war die Kenntnis der chemischen Reaktionskinetik notwendig und die mathematische Modellierung des Abbauverhaltens. Der neuartige Ansatz konnte mittels Berechnungen unter Verwendung von Ergebnissen der Offline-Analytik bestätigt werden. Der Einsatz von Nahinfrarotspektroskopie als Inline- Methode hingegen offenbarte Optimierungspotenzial hinsichtlich der Messgenauigkeiten.\r\nZusammenfassend liefern die Ergebnisse dieser Arbeit eine vielversprechende Möglichkeit herkömmliche Prozesse zur Haltbarmachung von flüssigen Lebensmitteln durch den Einsatz von Nahinfrarotspektroskopie als inlinefähige, multimodale Sensortechnik produktspezifischer zu gestalten, was zur Steigerung der Prozesseffizienz und Produktqualität führt.","lang":"ger"}],"defense_date":"2023-05-05","publication_status":"published","language":[{"iso":"eng"}],"keyword":["fruit juice pasteurization","near infrared spectroscopy","process optimization","multivariate statistics","inline process analytics","Fruchtsaftpasteurisation","Prozessoptimierung","Nahinfrarotspektroskopie","multivariate Statistik","Inline-Prozessanalytik"],"date_updated":"2026-01-12T08:47:34Z","date_created":"2026-01-09T11:56:40Z","supervisor":[{"last_name":"Rappsilber","full_name":"Rappsilber, Juri ","first_name":"Juri "},{"full_name":"Neubauer, Peter ","first_name":"Peter ","last_name":"Neubauer"},{"orcid":"0000-0001-6401-8873","id":"13209","first_name":"Jan","full_name":"Schneider, Jan","last_name":"Schneider"},{"full_name":"Garbe, Leif-Alexander ","first_name":"Leif-Alexander ","last_name":"Garbe"}],"page":"144","status":"public","year":"2023","author":[{"id":"58425","first_name":"Imke","last_name":"Weishaupt","full_name":"Weishaupt, Imke"}],"citation":{"chicago-de":"Weishaupt, Imke. 2023. Near infrared spectroscopy as inline analytical tool to optimize the pasteurization process of liquid foods. Berlin: Technische Universität Berlin. doi:https://doi.org/10.14279/depositonce-17804, .","din1505-2-1":"Weishaupt, Imke: Near infrared spectroscopy as inline analytical tool to optimize the pasteurization process of liquid foods. Berlin : Technische Universität Berlin, 2023","short":"I. Weishaupt, Near Infrared Spectroscopy as Inline Analytical Tool to Optimize the Pasteurization Process of Liquid Foods, Technische Universität Berlin, Berlin, 2023.","chicago":"Weishaupt, Imke. Near Infrared Spectroscopy as Inline Analytical Tool to Optimize the Pasteurization Process of Liquid Foods. Berlin: Technische Universität Berlin, 2023. https://doi.org/10.14279/depositonce-17804.","apa":"Weishaupt, I. (2023). Near infrared spectroscopy as inline analytical tool to optimize the pasteurization process of liquid foods. Technische Universität Berlin. https://doi.org/10.14279/depositonce-17804","ufg":"Weishaupt, Imke: Near infrared spectroscopy as inline analytical tool to optimize the pasteurization process of liquid foods, Berlin 2023.","mla":"Weishaupt, Imke. Near Infrared Spectroscopy as Inline Analytical Tool to Optimize the Pasteurization Process of Liquid Foods. Technische Universität Berlin, 2023, https://doi.org/10.14279/depositonce-17804.","bjps":"Weishaupt I (2023) Near Infrared Spectroscopy as Inline Analytical Tool to Optimize the Pasteurization Process of Liquid Foods. Berlin: Technische Universität Berlin.","havard":"I. Weishaupt, Near infrared spectroscopy as inline analytical tool to optimize the pasteurization process of liquid foods, Technische Universität Berlin, Berlin, 2023.","van":"Weishaupt I. Near infrared spectroscopy as inline analytical tool to optimize the pasteurization process of liquid foods. Berlin: Technische Universität Berlin; 2023. 144 p.","ieee":"I. Weishaupt, Near infrared spectroscopy as inline analytical tool to optimize the pasteurization process of liquid foods. Berlin: Technische Universität Berlin, 2023. doi: https://doi.org/10.14279/depositonce-17804.","ama":"Weishaupt I. Near Infrared Spectroscopy as Inline Analytical Tool to Optimize the Pasteurization Process of Liquid Foods. Technische Universität Berlin; 2023. doi:https://doi.org/10.14279/depositonce-17804"},"title":"Near infrared spectroscopy as inline analytical tool to optimize the pasteurization process of liquid foods"},{"_id":"11313","article_number":"2200033","doi":"10.1002/ejlt.202200033","place":"Weinheim","language":[{"iso":"eng"}],"intvolume":" 124","user_id":"83781","date_updated":"2025-01-30T15:34:17Z","publication":"European journal of lipid science and technology","publication_identifier":{"issn":["1438-7697"],"eissn":["1438-9312"]},"type":"scientific_journal_article","date_created":"2024-04-08T11:57:37Z","publisher":"Wiley-VCH GmbH","status":"public","issue":"11","author":[{"first_name":"Schubert","full_name":"Madline, Schubert","last_name":"Madline"},{"full_name":"Nelli, Erlenbusch","last_name":"Nelli","first_name":"Erlenbusch"},{"id":"74203","last_name":"Wittland","full_name":"Wittland, Sebastian","first_name":"Sebastian"},{"full_name":"Sharline, Nikolay","last_name":"Sharline","first_name":"Nikolay"},{"first_name":"Hetzer","full_name":"Birgit, Hetzer","last_name":"Birgit"},{"full_name":"Matthäus, Bertrand","first_name":"Bertrand","last_name":"Matthäus"}],"year":"2022","department":[{"_id":"DEP4028"}],"volume":124,"citation":{"van":"Madline S, Nelli E, Wittland S, Sharline N, Birgit H, Matthäus B. Rapeseed Oil Based Oleogels for the Improvement of the Fatty Acid Profile Using Cookies as an Example. European journal of lipid science and technology. 2022;124(11).","ufg":"Madline, Schubert u. a.: Rapeseed Oil Based Oleogels for the Improvement of the Fatty Acid Profile Using Cookies as an Example, in: European journal of lipid science and technology 124 (2022), H. 11.","bjps":"Madline S et al. (2022) Rapeseed Oil Based Oleogels for the Improvement of the Fatty Acid Profile Using Cookies as an Example. European journal of lipid science and technology 124.","havard":"S. Madline, E. Nelli, S. Wittland, N. Sharline, H. Birgit, B. Matthäus, Rapeseed Oil Based Oleogels for the Improvement of the Fatty Acid Profile Using Cookies as an Example, European Journal of Lipid Science and Technology. 124 (2022).","mla":"Madline, Schubert, et al. “Rapeseed Oil Based Oleogels for the Improvement of the Fatty Acid Profile Using Cookies as an Example.” European Journal of Lipid Science and Technology, vol. 124, no. 11, 2200033, 2022, https://doi.org/10.1002/ejlt.202200033.","apa":"Madline, S., Nelli, E., Wittland, S., Sharline, N., Birgit, H., & Matthäus, B. (2022). Rapeseed Oil Based Oleogels for the Improvement of the Fatty Acid Profile Using Cookies as an Example. European Journal of Lipid Science and Technology, 124(11), Article 2200033. https://doi.org/10.1002/ejlt.202200033","chicago":"Madline, Schubert, Erlenbusch Nelli, Sebastian Wittland, Nikolay Sharline, Hetzer Birgit, and Bertrand Matthäus. “Rapeseed Oil Based Oleogels for the Improvement of the Fatty Acid Profile Using Cookies as an Example.” European Journal of Lipid Science and Technology 124, no. 11 (2022). https://doi.org/10.1002/ejlt.202200033.","short":"S. Madline, E. Nelli, S. Wittland, N. Sharline, H. Birgit, B. Matthäus, European Journal of Lipid Science and Technology 124 (2022).","chicago-de":"Madline, Schubert, Erlenbusch Nelli, Sebastian Wittland, Nikolay Sharline, Hetzer Birgit und Bertrand Matthäus. 2022. Rapeseed Oil Based Oleogels for the Improvement of the Fatty Acid Profile Using Cookies as an Example. European journal of lipid science and technology 124, Nr. 11. doi:10.1002/ejlt.202200033, .","din1505-2-1":"Madline, Schubert ; Nelli, Erlenbusch ; Wittland, Sebastian ; Sharline, Nikolay ; Birgit, Hetzer ; Matthäus, Bertrand: Rapeseed Oil Based Oleogels for the Improvement of the Fatty Acid Profile Using Cookies as an Example. In: European journal of lipid science and technology Bd. 124. Weinheim, Wiley-VCH GmbH (2022), Nr. 11","ama":"Madline S, Nelli E, Wittland S, Sharline N, Birgit H, Matthäus B. Rapeseed Oil Based Oleogels for the Improvement of the Fatty Acid Profile Using Cookies as an Example. European journal of lipid science and technology. 2022;124(11). doi:10.1002/ejlt.202200033","ieee":"S. Madline, E. Nelli, S. Wittland, N. Sharline, H. Birgit, and B. Matthäus, “Rapeseed Oil Based Oleogels for the Improvement of the Fatty Acid Profile Using Cookies as an Example,” European journal of lipid science and technology, vol. 124, no. 11, Art. no. 2200033, 2022, doi: 10.1002/ejlt.202200033."},"publication_status":"published","title":"Rapeseed Oil Based Oleogels for the Improvement of the Fatty Acid Profile Using Cookies as an Example"},{"user_id":"81304","date_updated":"2025-10-17T18:28:42Z","type":"conference_speech","date_created":"2024-06-20T14:28:24Z","language":[{"iso":"eng"}],"_id":"11545","citation":{"ieee":"L. Katsch, M. Trilling-Haasler, and J. Schneider, Recyclate Transparency. 2022.","ama":"Katsch L, Trilling-Haasler M, Schneider J. Recyclate Transparency.; 2022.","short":"L. Katsch, M. Trilling-Haasler, J. Schneider, Recyclate Transparency, 2022.","din1505-2-1":"Katsch, Linda ; Trilling-Haasler, Marc ; Schneider, Jan: Recyclate Transparency, 2022","chicago-de":"Katsch, Linda, Marc Trilling-Haasler und Jan Schneider. 2022. Recyclate Transparency.","apa":"Katsch, L., Trilling-Haasler, M., & Schneider, J. (2022). Recyclate Transparency. AIMonday NRW KI und Kreislaufwirtschaft, Lemgo.","chicago":"Katsch, Linda, Marc Trilling-Haasler, and Jan Schneider. Recyclate Transparency, 2022.","van":"Katsch L, Trilling-Haasler M, Schneider J. Recyclate Transparency. 2022.","mla":"Katsch, Linda, et al. Recyclate Transparency. 2022.","bjps":"Katsch L, Trilling-Haasler M and Schneider J (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."},"publication_status":"published","title":"Recyclate Transparency","status":"public","author":[{"orcid":"0000-0001-6628-3929 ","full_name":"Katsch, Linda","first_name":"Linda","last_name":"Katsch","id":"71614"},{"full_name":"Trilling-Haasler, Marc","last_name":"Trilling-Haasler","first_name":"Marc","id":"81622","orcid":"0000-0002-3685-6383"},{"first_name":"Jan","last_name":"Schneider","full_name":"Schneider, Jan","id":"13209","orcid":"0000-0001-6401-8873"}],"year":"2022","conference":{"location":"Lemgo","name":"AIMonday NRW KI und Kreislaufwirtschaft","end_date":"2022-09-19","start_date":"2022-09-19"},"department":[{"_id":"DEP4018"},{"_id":"DEP4028"},{"_id":"DEP1308"}]},{"date_created":"2024-10-25T13:56:54Z","type":"conference_poster","user_id":"83781","date_updated":"2024-10-30T07:52:06Z","_id":"12006","language":[{"iso":"ger"}],"title":"Vergleich der Behandlungen von trockenem und erntefrischem Oregano mittels Mechanischer Sattdampfentkeimung","citation":{"short":"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","chicago-de":"Jäger, Alina, Patrick Wilhelm und Ulrich Müller. 2022. Vergleich der Behandlungen von trockenem und erntefrischem Oregano mittels Mechanischer Sattdampfentkeimung.","ieee":"A. Jäger, P. Wilhelm, and U. Müller, 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.","chicago":"Jäger, Alina, Patrick Wilhelm, and Ulrich Müller. 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.","van":"Jäger A, Wilhelm P, Müller U. Vergleich der Behandlungen von trockenem und erntefrischem Oregano mittels Mechanischer Sattdampfentkeimung. 2022.","bjps":"Jäger A, Wilhelm P and Müller U (2022) Vergleich der Behandlungen von trockenem und erntefrischem Oregano mittels Mechanischer Sattdampfentkeimung. .","havard":"A. Jäger, P. Wilhelm, U. Müller, Vergleich der Behandlungen von trockenem und erntefrischem Oregano mittels Mechanischer Sattdampfentkeimung, 2022.","mla":"Jäger, Alina, et al. Vergleich der Behandlungen von trockenem und erntefrischem Oregano mittels Mechanischer Sattdampfentkeimung. 2022.","ufg":"Jäger, Alina/Wilhelm, Patrick/Müller, Ulrich: Vergleich der Behandlungen von trockenem und erntefrischem Oregano mittels Mechanischer Sattdampfentkeimung, o. O. 2022."},"publication_status":"published","author":[{"last_name":"Jäger","first_name":"Alina","full_name":"Jäger, Alina"},{"last_name":"Wilhelm","full_name":"Wilhelm, Patrick","id":"12013","first_name":"Patrick"},{"id":"12119","full_name":"Müller, Ulrich","first_name":"Ulrich","last_name":"Müller"}],"year":"2022","conference":{"location":"Frankfurt am Main","name":"Jahrestreffen der ProcessNet-Fachgruppe Lebensmittelverfahrenstechnik","end_date":"2022-03-11","start_date":"2022-03-10"},"department":[{"_id":"DEP4009"},{"_id":"DEP4028"}],"status":"public"},{"language":[{"iso":"eng"}],"_id":"7917","date_updated":"2025-01-30T15:39:43Z","user_id":"83781","type":"conference_speech","date_created":"2022-05-04T14:24:04Z","publication":"Smarte Lösungen für eine nachhaltige Lebensmittelproduktion","status":"public","department":[{"_id":"DEP4018"},{"_id":"DEP1308"},{"_id":"DEP4028"}],"conference":{"end_date":"2022-04-29","start_date":"2022-04-25","location":"Köln","name":"Anuga Foodtec 2022"},"author":[{"full_name":"Gossen, Arthur","first_name":"Arthur","last_name":"Gossen","id":"76446"},{"first_name":"Knut","full_name":"Schwarzer, Knut","id":"13329","last_name":"Schwarzer"},{"full_name":"Weishaupt, Imke","id":"58425","last_name":"Weishaupt","first_name":"Imke"},{"first_name":"Baris Gün","id":"72560","last_name":"Sürmeli","full_name":"Sürmeli, Baris Gün"},{"orcid":"0000-0001-6401-8873","last_name":"Schneider","id":"13209","full_name":"Schneider, Jan","first_name":"Jan"}],"year":"2022","publication_status":"published","citation":{"van":"Gossen A, Schwarzer K, Weishaupt I, Sürmeli BG, Schneider J. Flash Pasteurization with product and process monitoring using inline near infrared spectroscopy. Smarte Lösungen für eine nachhaltige Lebensmittelproduktion. 2022.","ama":"Gossen A, Schwarzer K, Weishaupt I, Sürmeli BG, Schneider J. Flash Pasteurization with Product and Process Monitoring Using Inline near Infrared Spectroscopy.; 2022.","ufg":"Gossen, Arthur u. a.: Flash Pasteurization with product and process monitoring using inline near infrared spectroscopy, o. O. 2022.","havard":"A. Gossen, K. Schwarzer, I. Weishaupt, B.G. Sürmeli, J. Schneider, Flash Pasteurization with product and process monitoring using inline near infrared spectroscopy, 2022.","mla":"Gossen, Arthur, et al. “Flash Pasteurization with Product and Process Monitoring Using Inline near Infrared Spectroscopy.” Smarte Lösungen Für Eine Nachhaltige Lebensmittelproduktion, 2022.","bjps":"Gossen A et al. (2022) Flash Pasteurization with Product and Process Monitoring Using Inline near Infrared Spectroscopy. .","apa":"Gossen, A., Schwarzer, K., Weishaupt, I., Sürmeli, B. G., & Schneider, J. (2022). Flash Pasteurization with product and process monitoring using inline near infrared spectroscopy. In Smarte Lösungen für eine nachhaltige Lebensmittelproduktion. Anuga Foodtec 2022, Köln.","ieee":"A. Gossen, K. Schwarzer, I. Weishaupt, B. G. Sürmeli, and J. Schneider, Flash Pasteurization with product and process monitoring using inline near infrared spectroscopy. 2022.","chicago":"Gossen, Arthur, Knut Schwarzer, Imke Weishaupt, Baris Gün Sürmeli, and Jan Schneider. Flash Pasteurization with Product and Process Monitoring Using Inline near Infrared Spectroscopy. Smarte Lösungen Für Eine Nachhaltige Lebensmittelproduktion, 2022.","short":"A. Gossen, K. Schwarzer, I. Weishaupt, B.G. Sürmeli, J. Schneider, Flash Pasteurization with Product and Process Monitoring Using Inline near Infrared Spectroscopy, 2022.","chicago-de":"Gossen, Arthur, Knut Schwarzer, Imke Weishaupt, Baris Gün Sürmeli und Jan Schneider. 2022. Flash Pasteurization with product and process monitoring using inline near infrared spectroscopy. Smarte Lösungen für eine nachhaltige Lebensmittelproduktion.","din1505-2-1":"Gossen, Arthur ; Schwarzer, Knut ; Weishaupt, Imke ; Sürmeli, Baris Gün ; Schneider, Jan: Flash Pasteurization with product and process monitoring using inline near infrared spectroscopy, 2022"},"title":"Flash Pasteurization with product and process monitoring using inline near infrared spectroscopy"},{"date_updated":"2025-01-30T15:40:21Z","user_id":"83781","date_created":"2022-06-30T16:27:08Z","type":"conference_poster","language":[{"iso":"eng"}],"_id":"8404","publication_status":"published","citation":{"short":"P. Wefing, F. Conradi, J. Rämisch, P. Neubauer, J. Schneider, Machine Learning Aided Free Amino Nitrogen Determination in Beer Mash with an Inline NIR Transflectance , 2022.","din1505-2-1":"Wefing, Patrick ; Conradi, Florian ; Rämisch, Johannes ; Neubauer, Peter ; Schneider, Jan: Machine learning aided free amino nitrogen determination in beer mash with an inline NIR transflectance , 2022","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 .","van":"Wefing P, Conradi F, Rämisch J, Neubauer P, Schneider J. Machine learning aided free amino nitrogen determination in beer mash with an inline NIR transflectance . 2022.","havard":"P. Wefing, F. Conradi, J. Rämisch, P. Neubauer, J. Schneider, Machine learning aided free amino nitrogen determination in beer mash with an inline NIR transflectance , 2022.","bjps":"Wefing P et al. 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Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker , 76(S2), 229. https://doi.org/ https://doi.org/10.1002/lemi.202259182 ","din1505-2-1":"Wittland, Sebastian ; Sokolowsky, Martina ; Kanzler, Clemens ; Rohn, Sascha ; Bertrand, Matthäus ; Sciurba, Elisabeth: Allulose in Backwaren - Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren. In: Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker Bd. 76. Weinheim, Wiley-VCH (2022), Nr. S2, S. 229","chicago-de":"Wittland, Sebastian, Martina Sokolowsky, Clemens Kanzler, Sascha Rohn, Matthäus Bertrand und Elisabeth Sciurba. 2022. Allulose in Backwaren - Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren. Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker 76, Nr. S2: 229. doi: https://doi.org/10.1002/lemi.202259182 , .","short":"S. Wittland, M. Sokolowsky, C. Kanzler, S. Rohn, M. Bertrand, E. Sciurba, Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker 76 (2022) 229.","ama":"Wittland S, Sokolowsky M, Kanzler C, Rohn S, Bertrand M, Sciurba E. Allulose in Backwaren - Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren. Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker . 2022;76(S2):229. doi: https://doi.org/10.1002/lemi.202259182 ","ieee":"S. Wittland, M. Sokolowsky, C. Kanzler, S. Rohn, M. Bertrand, and E. Sciurba, “Allulose in Backwaren - Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren,” Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker , vol. 76, no. S2, p. 229, 2022, doi: https://doi.org/10.1002/lemi.202259182 ."},"main_file_link":[{"open_access":"1","url":"https://www.researchgate.net/publication/363482012_Charakterisierung_des_Einflusses_von_Allulose_in_Kombination_mit_verschiedenen_Getreidesorten_und_Mehltypen_auf_die_Produktqualitat_von_Feinen_Backwaren"}],"year":"2022","author":[{"first_name":"Sebastian","id":"74203","full_name":"Wittland, Sebastian","last_name":"Wittland"},{"id":"76708","first_name":"Martina","last_name":"Sokolowsky","full_name":"Sokolowsky, Martina"},{"full_name":"Kanzler, Clemens","last_name":"Kanzler","first_name":"Clemens"},{"first_name":"Sascha","last_name":"Rohn","full_name":"Rohn, Sascha"},{"last_name":"Bertrand","first_name":"Matthäus","full_name":"Bertrand, Matthäus"},{"full_name":"Sciurba, Elisabeth","first_name":"Elisabeth","last_name":"Sciurba"}],"page":"229","status":"public","date_created":"2022-12-09T11:24:52Z","publication_identifier":{"issn":["0937-1478"],"eissn":["1521-3811"]},"publication":"Lebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker ","date_updated":"2025-01-30T15:38:22Z","oa":"1","language":[{"iso":"ger"}]},{"citation":{"ama":"Wittland S. Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren.","ieee":"S. Wittland, Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren.","short":"S. Wittland, Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren, n.d.","chicago-de":"Wittland, Sebastian. Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren.","din1505-2-1":"Wittland, Sebastian: Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren","van":"Wittland S. Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren.","ufg":"Wittland, Sebastian: Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren, o. O. u. J. .","havard":"S. Wittland, Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren, n.d.","mla":"Wittland, Sebastian. Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren.","bjps":"Wittland S (n.d.) Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren. .","apa":"Wittland, S. (n.d.). Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren. 73. Bäckereitechnologie-Tagung, Detmold.","chicago":"Wittland, Sebastian. Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren, n.d."},"publication_status":"accepted","title":"Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren","status":"public","abstract":[{"lang":"ger","text":"Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren\r\nSebastian Wittland\r\nDie World Health Organization empfiehlt nicht mehr als 18 kg Zucker (Saccharose) pro Kopf und Jahr zu verzehren. In Deutschland liegt der Zuckerkonsum mit 35 kg pro Kopf & Jahr deutlich über dieser Empfehlung. Vor allem in industriell gefertigten Lebensmitteln wie Getränken, Backwaren und Süßwaren sind die Gehalte hoch und sorgen für eine übermäßige Zuckeraufnahme, wodurch ernährungsbedingte Krankheiten begünstigt werden. Daher sind von der Bundesregierung im Rahmen der nationalen Innovations- und Reformulierungsstrategie einerseits Reduktionsmaßnahmen des Zuckereinsatzes sowie Alternativen zur Substitution gefordert. Das Monosaccharid Allulose (Psicose), welches ein Epimer der Fructose ist, kommt beispielsweise in geringen Mengen in Feigen vor und kann als Alternative zu Saccharose verwendet werden. Im Vergleich zu Saccharose beträgt die relative Süßkraft von Allulose ca. 70 %. Hervorzuheben sind der niedrige Brennwert (Allulose: 0,8 kJ/g; Saccharose: 16 kJ/g) und die guten Verarbeitungseigenschaften, die mit Saccharose vergleichbar sind. Während sich die Zulassung für Allulose in Europa bei der European Food Safety Authority (EFSA) noch in der Beantragungsphase befindet, ist Allulose in den USA bereits zugelassen (GRAS-Status). Im Rahmen des Zulassungsverfahren wurde eine gute Verträglichkeit nachgewiesen. In Backwaren sind aufgrund der Vorgaben in der Diätverordnung (DiätV) und den funktionellen Eigenschaften des Zuckers je nach Gebäckart, der Einsatz von Alternativen begrenzt. Aus diesem Grund wurde aufbauend auf dem Forschungsprojekt „SMARBS – Smart Carbohydrates, Neuartige Zucker in Lebensmitteln“, am Max Rubner-Institut das Vorhaben „Alludivers - Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidearten und Mehltypen auf die Produktqualität von Feinen Backwaren“ durchgeführt. In dem Projekt „SMARBS“ wurden Backwaren ausschließlich mit Weizenmehl Type 550 hergestellt. Aus diesem Grund stand der Einfluss verschiedener Getreidearten und Mehltypen auf die Produktqualität von Mürbekeksen bei Verwendung von Allulose im Fokus der Untersuchungen des neuen Projektes. Dafür wurde neben Weizenmehl Type 550 auch Weizenvollkornmehl, Dinkelmehl Type 630, Dinkelvollkornmehl und Hafermehl eingesetzt. In einem Standardrezept für Mürbekekse wurde Saccharose in Schritten von 25 % durch Allulose bis zum vollständigen Austausch substituiert. Ein besonderer Fokus lag auf einer verstärkten Bräunungsreaktion und einer möglichen Verbesserung der Frischhaltung der Hefefeingebäcke beim Einsatz von Allulose. Begleitet wurden die Untersuchungen durch sensorische Analysen, wie beispielweise die Beurteilung der Farbe bei Mürbekeksen aus Weizenmehl Type 550 und Dinkelvollkornmehl anhand eines Akzeptanztests und einer Just-about-right Bewertung. Bei den gebäcktypischen Parametern: Gebäckdurchmesser, -höhe, -gewicht oder Backverlust wiesen die Gebäcke aus allen Getreidearten und Mehltypen ähnliche Veränderungen in Abhängigkeit der Allulosekonzentration auf. Unterschiede gab es vor allem bei der Bräunungsintensität zwischen Mehlen mit einem niedrigeren Ausmahlungsgrad und den Vollkornmehlen. Auch die sensorische Analyse bestätigt dies und kam darüber hinaus noch zu dem Ergebnis, dass es bei einer Teilsubstitution von 25 % Saccharose durch Allulose es zu keiner Abweichung im Bezug auf die Verbraucherakzeptanz kam. Die Untersuchungen hinsichtlich einer verbesserten Frischhaltung zeigten auf, dass diese durch den Einsatz von Allulose verbessert werden kann. Die Ergebnisse von DSC Messungen ergaben eine höhere Absenkung der Verkleisterungstemperatur der Stärke im Vergleich zu Saccharose und Fructose.\r\nDie verbesserte Frischhaltung von Hefefeingebäcken wurde durch Lagertests an Hamburger Buns,\r\nsowie durch eine deskriptive sensorische Analyse bestätigt.\r\nDie Forschungsergebnisse zeigen auf, dass Allulose nicht nur zur Reduktion des Brennwertes von\r\nFeinen Backwaren verwendet werden kann, sondern darüber hinaus auch andere techno-funktionelle\r\nEigenschaften im Vergleich zu Zucker hat."}],"year":"2022","ddc":["570"],"author":[{"first_name":"Sebastian","full_name":"Wittland, Sebastian","id":"74203","last_name":"Wittland"}],"conference":{"location":"Detmold","name":"73. Bäckereitechnologie-Tagung","start_date":"2022-11-08","end_date":"2022-11-09"},"department":[{"_id":"DEP4028"}],"user_id":"83781","date_updated":"2025-01-30T15:38:54Z","date_created":"2022-12-09T11:35:25Z","type":"conference_speech","_id":"9200","language":[{"iso":"ger"}]},{"page":"1-8","status":"public","external_id":{"isi":["000858906600001"]},"author":[{"id":"58425","first_name":"Imke","last_name":"Weishaupt","full_name":"Weishaupt, Imke"},{"first_name":"Peter","full_name":"Neubauer, Peter","last_name":"Neubauer"},{"orcid":"0000-0001-6401-8873","id":"13209","first_name":"Jan","last_name":"Schneider","full_name":"Schneider, Jan"}],"year":"2022","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"}],"volume":75,"citation":{"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.","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","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.","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","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.","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.","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.","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.","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","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, .","short":"I. Weishaupt, P. Neubauer, J. Schneider, Brewing Science 75 (2022) 1–8."},"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","language":[{"iso":"eng"}],"keyword":["near infrared spectroscopy","apple juice","pasteurisation","acid hydrolytic sucrose degradation","inline measure-ment of heat input","pasteurisation units"],"oa":"1","date_updated":"2026-03-12T11:52:14Z","date_created":"2022-02-28T10:50:48Z","publication_identifier":{"eissn":["1613-2041"],"issn":["1866-5195 "]},"publication":"Brewing science","publisher":"Carl","issue":"1/2","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."}],"department":[{"_id":"DEP4018"},{"_id":"DEP1308"},{"_id":"DEP4028"}],"publication_status":"published","isi":"1","doi":"10.23763/BrSc21-20weishaupt","_id":"7090","intvolume":" 75","user_id":"83778","type":"journal_article"},{"department":[{"_id":"DEP1308"},{"_id":"DEP4028"}],"year":"2022","author":[{"last_name":"Wefing","id":"68976","full_name":"Wefing, Patrick","first_name":"Patrick"},{"first_name":"Jan","full_name":"Schneider, Jan","last_name":"Schneider","id":"13209","orcid":"0000-0001-6401-8873"}],"issue":"22","page":"304-308","status":"public","publisher":"Fachverlag Hans Carl GmbH","title":"FAN-Messung während des Maischens","publication_status":"published","citation":{"short":"P. Wefing, J. Schneider, Brauwelt 12–13 (2022) 304–308.","din1505-2-1":"Wefing, Patrick ; Schneider, Jan: FAN-Messung während des Maischens. In: Brauwelt Bd. 12–13. Nürnberg, Fachverlag Hans Carl GmbH (2022), Nr. 22, S. 304–308","chicago-de":"Wefing, Patrick und Jan Schneider. 2022. FAN-Messung während des Maischens. Brauwelt 12–13, Nr. 22: 304–308.","van":"Wefing P, Schneider J. FAN-Messung während des Maischens. Brauwelt. 2022;12–13(22):304–8.","ama":"Wefing P, Schneider J. FAN-Messung während des Maischens. Brauwelt. 2022;12-13(22):304-308.","ufg":"Wefing, Patrick/Schneider, Jan: FAN-Messung während des Maischens, in: Brauwelt 12–13 (2022), H. 22,  S. 304–308.","havard":"P. Wefing, J. Schneider, FAN-Messung während des Maischens, Brauwelt. 12–13 (2022) 304–308.","bjps":"Wefing P and Schneider J (2022) FAN-Messung während des Maischens. Brauwelt 12–13, 304–308.","mla":"Wefing, Patrick, and Jan Schneider. “FAN-Messung während des Maischens.” Brauwelt, vol. 12–13, no. 22, 2022, pp. 304–08.","apa":"Wefing, P., & Schneider, J. (2022). FAN-Messung während des Maischens. Brauwelt, 12–13(22), 304–308.","ieee":"P. Wefing and J. Schneider, “FAN-Messung während des Maischens,” Brauwelt, vol. 12–13, no. 22, pp. 304–308, 2022.","chicago":"Wefing, Patrick, and Jan Schneider. “FAN-Messung während des Maischens.” Brauwelt 12–13, no. 22 (2022): 304–8."},"volume":"12-13","language":[{"iso":"ger"}],"place":"Nürnberg","_id":"7443","date_created":"2022-04-01T11:07:17Z","type":"industry_journal_article","publication_identifier":{"issn":["1866-5195 "]},"publication":"Brauwelt","date_updated":"2025-01-30T15:35:32Z","user_id":"83781"},{"_id":"7444","language":[{"iso":"eng"}],"date_created":"2022-04-01T11:29:28Z","type":"conference_speech","publication":"38th Congress of the European Brewery Convention (EBC 2022) : held 30 May - 1 June 2022, Madrid, Spain","publication_identifier":{"isbn":["978-1-7138-7038-8"]},"date_updated":"2025-01-30T15:35:55Z","user_id":"83781","conference":{"end_date":"2022-06-01","start_date":"2022-05-30","name":"European Brewery Convention 2022","location":"Madrid"},"department":[{"_id":"DEP4018"},{"_id":"DEP1308"},{"_id":"DEP4028"}],"year":"2022","author":[{"full_name":"Wefing, Patrick","first_name":"Patrick","last_name":"Wefing","id":"68976"},{"last_name":"Conradi","first_name":"Florian","full_name":"Conradi, Florian","id":"68967"},{"first_name":"Johannes","last_name":"Rämisch","full_name":"Rämisch, Johannes"},{"first_name":"Peter","full_name":"Neubauer, Peter","last_name":"Neubauer"},{"orcid":"0000-0001-6401-8873","last_name":"Schneider","id":"13209","full_name":"Schneider, Jan","first_name":"Jan"}],"publisher":"Curran Associates, Inc.","status":"public","title":"Machine learning aided free amino nitrogen determination in beer mash with an inline NIR transflectance ","publication_status":"published","citation":{"apa":"Wefing, P., Conradi, F., Rämisch, J., Neubauer, P., & Schneider, J. (2022). Machine learning aided free amino nitrogen determination in beer mash with an inline NIR transflectance . In 38th Congress of the European Brewery Convention (EBC 2022) : held 30 May - 1 June 2022, Madrid, Spain. European Brewery Convention 2022, Madrid. Curran Associates, Inc.","ieee":"P. Wefing, F. Conradi, J. Rämisch, P. Neubauer, and J. Schneider, Machine learning aided free amino nitrogen determination in beer mash with an inline NIR transflectance . Curran Associates, Inc., 2022.","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.","van":"Wefing P, Conradi F, Rämisch J, Neubauer P, Schneider J. 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.","ama":"Wefing P, Conradi F, Rämisch J, Neubauer P, Schneider J. Machine Learning Aided Free Amino Nitrogen Determination in Beer Mash with an Inline NIR Transflectance . Curran Associates, Inc.; 2022.","ufg":"Wefing, Patrick u. a.: Machine learning aided free amino nitrogen determination in beer mash with an inline NIR transflectance , o. O. 2022.","mla":"Wefing, Patrick, et al. “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.","havard":"P. Wefing, F. Conradi, J. Rämisch, P. Neubauer, J. Schneider, Machine learning aided free amino nitrogen determination in beer mash with an inline NIR transflectance , Curran Associates, Inc., 2022.","bjps":"Wefing P et al. (2022) Machine Learning Aided Free Amino Nitrogen Determination in Beer Mash with an Inline NIR Transflectance . Curran Associates, Inc.","short":"P. Wefing, F. Conradi, J. Rämisch, P. Neubauer, J. Schneider, Machine Learning Aided Free Amino Nitrogen Determination in Beer Mash with an Inline NIR Transflectance , Curran Associates, Inc., 2022.","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.","din1505-2-1":"Wefing, Patrick ; Conradi, Florian ; Rämisch, Johannes ; Neubauer, Peter ; Schneider, Jan: Machine learning aided free amino nitrogen determination in beer mash with an inline NIR transflectance  : Curran Associates, Inc., 2022"}},{"_id":"9568","doi":"https://doi.org/10.3390/pharmaceutics14112303","article_number":"2303","place":"Basel","intvolume":" 14","user_id":"83781","type":"scientific_journal_article","publisher":"MDPI","issue":"11","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."}],"department":[{"_id":"DEP4022"},{"_id":"DEP4028"},{"_id":"DEP4014"}],"publication_status":"published","isi":"1","keyword":["wet granulation","liquid requirement","granulation endpoint","compression density"],"language":[{"iso":"eng"}],"oa":"1","date_updated":"2025-07-29T13:22:53Z","publication":"Pharmaceutics","publication_identifier":{"eissn":["1999-4923"]},"date_created":"2023-03-03T11:23:01Z","status":"public","pmid":"1","external_id":{"pmid":["36365122"],"isi":["000883998100001"]},"author":[{"first_name":"Selina","id":"68713","full_name":"Ramm, Selina","last_name":"Ramm","orcid":"https://orcid.org/0000-0002-0502-8032"},{"first_name":"Ruwen","last_name":"Fulek","id":"79527","full_name":"Fulek, Ruwen"},{"last_name":"Eberle","full_name":"Eberle, Veronika Anna","first_name":"Veronika Anna"},{"full_name":"Kiera, Christian","first_name":"Christian","last_name":"Kiera"},{"first_name":"Ulrich","id":"74218","full_name":"Odefey, Ulrich","last_name":"Odefey"},{"id":"64952","last_name":"Pein-Hackelbusch","first_name":"Miriam","full_name":"Pein-Hackelbusch, Miriam","orcid":"0000-0002-7920-0595"}],"year":"2022","main_file_link":[{"open_access":"1","url":"https://www.mdpi.com/1999-4923/14/11/2303"}],"citation":{"short":"S. Ramm, R. Fulek, V.A. Eberle, C. Kiera, U. Odefey, M. Pein-Hackelbusch, Pharmaceutics 14 (2022).","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, .","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","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).","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.","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).","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.","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.","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","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.","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","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."},"volume":14,"title":"Compression Density as an Alternative to Identify an Optimal Moisture Content for High Shear Wet Granulation as an Initial Step for Spheronisation."},{"intvolume":" 65","user_id":"83781","type":"scientific_journal_article","doi":"10.1007/s11540-021-09535-8","_id":"12833","place":"Dordrecht","publication_status":"published","isi":"1","publisher":"Springer ","issue":"3","abstract":[{"lang":"eng","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."}],"department":[{"_id":"DEP4000"},{"_id":"DEP4028"}],"date_updated":"2025-06-26T13:26:42Z","date_created":"2025-04-23T08:28:07Z","publication":" Potato research : journal of the European Association for Potato Research","publication_identifier":{"eissn":["1871-4528"],"issn":["0014-3065"]},"language":[{"iso":"eng"}],"keyword":["Industrial agri-food production","Production practices","Sustainability","Value-chain"],"volume":65,"citation":{"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.","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, .","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","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","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.","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.","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.","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.","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.","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.","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"},"title":"Potato Production in Northwestern Europe (Germany, France, the Netherlands, United Kingdom, Belgium): Characteristics, Issues, Challenges and Opportunities","pmid":"1","page":"503-547","status":"public","external_id":{"isi":["000749166300001"],"pmid":["35106009"]},"year":"2022","author":[{"full_name":"Goffart, Jean-Pierre","first_name":"Jean-Pierre","last_name":"Goffart"},{"last_name":"Haverkort","first_name":"Anton","full_name":"Haverkort, Anton"},{"first_name":"Michael","last_name":"Storey","full_name":"Storey, Michael"},{"id":"58390","first_name":"Norbert","full_name":"Haase, Norbert","last_name":"Haase"},{"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","last_name":"Florins","full_name":"Florins, Dominique"},{"full_name":"Demeulemeester, Kürt","first_name":"Kürt","last_name":"Demeulemeester"}]},{"oa":"1","keyword":["mashing","NIR","machine learning","FAN"],"language":[{"iso":"eng"}],"publication":"Brewing science ","publication_identifier":{"eissn":["0723-1520"],"issn":["1866-5195"]},"date_created":"2021-11-02T10:06:04Z","date_updated":"2025-01-30T15:43:53Z","author":[{"first_name":"Patrick","id":"68976","last_name":"Wefing","full_name":"Wefing, Patrick"},{"full_name":"Conradi, Florian","id":"68967","last_name":"Conradi","first_name":"Florian"},{"first_name":"Johannes","last_name":"Rämisch","full_name":"Rämisch, Johannes"},{"last_name":"Neubauer","first_name":"Peter","full_name":"Neubauer, Peter"},{"id":"13209","first_name":"Jan","last_name":"Schneider","full_name":"Schneider, Jan","orcid":"0000-0001-6401-8873"}],"year":"2021","main_file_link":[{"url":"https://www.researchgate.net/publication/355735532_Determination_of_free_amino_nitrogen_in_beer_mash_with_an_inline_NIR_transflectance_probe_and_data_evaluation_by_machine_learning_algorithms","open_access":"1"}],"status":"public","page":"107 - 121","title":"Determination of free amino nitrogen in beer mash with an inline NIR transflectance probe and data evaluation by machine learning algorithms","volume":74,"citation":{"chicago-de":"Wefing, Patrick, Florian Conradi, Johannes Rämisch, Peter Neubauer und Jan Schneider. 2021. Determination of free amino nitrogen in beer mash with an inline NIR transflectance probe and data evaluation by machine learning algorithms. Brewing science 74, Nr. 9/10: 107–121. doi:https://doi.org/10.23763/BrSc21-10wefing, .","din1505-2-1":"Wefing, Patrick ; Conradi, Florian ; Rämisch, Johannes ; Neubauer, Peter ; Schneider, Jan: Determination of free amino nitrogen in beer mash with an inline NIR transflectance probe and data evaluation by machine learning algorithms. In: Brewing science Bd. 74, Carl (2021), Nr. 9/10, S. 107–121","short":"P. Wefing, F. Conradi, J. Rämisch, P. Neubauer, J. Schneider, Brewing Science 74 (2021) 107–121.","havard":"P. Wefing, F. Conradi, J. Rämisch, P. Neubauer, J. Schneider, Determination of free amino nitrogen in beer mash with an inline NIR transflectance probe and data evaluation by machine learning algorithms, Brewing Science . 74 (2021) 107–121.","bjps":"Wefing P et al. (2021) Determination of Free Amino Nitrogen in Beer Mash with an Inline NIR Transflectance Probe and Data Evaluation by Machine Learning Algorithms. Brewing science 74, 107–121.","mla":"Wefing, Patrick, et al. “Determination of Free Amino Nitrogen in Beer Mash with an Inline NIR Transflectance Probe and Data Evaluation by Machine Learning Algorithms.” Brewing Science , vol. 74, no. 9/10, 2021, pp. 107–21, https://doi.org/10.23763/BrSc21-10wefing.","ufg":"Wefing, Patrick u. a.: Determination of free amino nitrogen in beer mash with an inline NIR transflectance probe and data evaluation by machine learning algorithms, in: Brewing science 74 (2021), H. 9/10,  S. 107–121.","van":"Wefing P, Conradi F, Rämisch J, Neubauer P, Schneider J. Determination of free amino nitrogen in beer mash with an inline NIR transflectance probe and data evaluation by machine learning algorithms. Brewing science . 2021;74(9/10):107–21.","chicago":"Wefing, Patrick, Florian Conradi, Johannes Rämisch, Peter Neubauer, and Jan Schneider. “Determination of Free Amino Nitrogen in Beer Mash with an Inline NIR Transflectance Probe and Data Evaluation by Machine Learning Algorithms.” Brewing Science 74, no. 9/10 (2021): 107–21. https://doi.org/10.23763/BrSc21-10wefing.","apa":"Wefing, P., Conradi, F., Rämisch, J., Neubauer, P., & Schneider, J. (2021). Determination of free amino nitrogen in beer mash with an inline NIR transflectance probe and data evaluation by machine learning algorithms. Brewing Science , 74(9/10), 107–121. https://doi.org/10.23763/BrSc21-10wefing","ama":"Wefing P, Conradi F, Rämisch J, Neubauer P, Schneider J. Determination of free amino nitrogen in beer mash with an inline NIR transflectance probe and data evaluation by machine learning algorithms. Brewing science . 2021;74(9/10):107-121. doi:https://doi.org/10.23763/BrSc21-10wefing","ieee":"P. Wefing, F. Conradi, J. Rämisch, P. Neubauer, and J. Schneider, “Determination of free amino nitrogen in beer mash with an inline NIR transflectance probe and data evaluation by machine learning algorithms,” Brewing science , vol. 74, no. 9/10, pp. 107–121, 2021, doi: https://doi.org/10.23763/BrSc21-10wefing."},"_id":"6689","doi":"https://doi.org/10.23763/BrSc21-10wefing","type":"journal_article","user_id":"83781","intvolume":" 74","department":[{"_id":"DEP1308"},{"_id":"DEP4028"}],"issue":"9/10","abstract":[{"text":"Free amino nitrogen (FAN) concentrations in beer mash can be determined with machine learning algorithms\r\nfrom near-infrared (NIR) spectra. NIR spectroscopy is an alternative to a classical chemical analysis and\r\nallows for the application of inline process quality control. This study investigates the capabilities of\r\ndifferent machine learning techniques such as Ordinary Least Squares (OLS) regression, Decision Tree\r\nRegressor (DTR), Bayesian Ridge Regression (BRR), Ridge Regression (RR), K-nearest neighbours (KNN)\r\nregression as well as Support Vector Regression (SVR) to predict the FAN content in beer mash from NIR\r\nspectra. Various pre-processing strategies such as principal component analysis (PCA) and data\r\nstandardization were used to process NIR data that were used to train the machine learning algorithms.\r\nAlgorithm training was conducted with NIR data obtained from 16 beer mashes with varying FAN\r\nconcentrations. The trained models were then validated with 4 beer mashes that were not used for model\r\ntraining. Machine learning algorithms based on linear regression showed the highest prediction accuracy on\r\nunpre-processed data. BRR reached a root mean square error of calibration (RMSEC) of 2.58 mg/L (R2 = 0.96)\r\nand a prediction accuracy (RMSEP) of 2.81 mg/L (R2 = 0.96). The FAN concentration range of the investigated\r\nsamples was between approx. 180 and 220 mg/L. Machine learning based NIR spectra analysis is an alternative\r\nto classical chemical FAN level determination methods and can also be used as inline sensor system.","lang":"eng"}],"publisher":"Carl","quality_controlled":"1","article_type":"original","publication_status":"published"},{"publication":"72. Tagung für Bäckerei-Technologie : 9. – 10. November 2021 in Detmold ","type":"conference","date_created":"2021-11-10T13:48:51Z","user_id":"83781","date_updated":"2025-02-03T10:02:12Z","corporate_editor":["AGF : Arbeitsgemeinschaft Getreideforschung e.V.","Max Rubner-Institut : Institut für Sicherheit und Qualität bei Getreide "],"oa":"1","place":"Detmold","language":[{"iso":"ger"}],"_id":"6728","title":"Einfluss von Allulose auf die Sensorik und Lagerstabilität bei Backwaren","citation":{"chicago":"Wittland, Sebastian. “Einfluss von Allulose auf die Sensorik und Lagerstabilität bei Backwaren.” In 72. Tagung für Bäckerei-Technologie : 9. – 10. November 2021 in Detmold , edited by AGF : Arbeitsgemeinschaft Getreideforschung e.V. and Max Rubner-Institut : Institut für Sicherheit und Qualität bei Getreide , 27–28. Detmold, 2021.","apa":"Wittland, S. (2021). Einfluss von Allulose auf die Sensorik und Lagerstabilität bei Backwaren. In AGF : Arbeitsgemeinschaft Getreideforschung e.V. & Max Rubner-Institut : Institut für Sicherheit und Qualität bei Getreide (Eds.), 72. Tagung für Bäckerei-Technologie : 9. – 10. November 2021 in Detmold (pp. 27–28).","mla":"Wittland, Sebastian. “Einfluss von Allulose auf die Sensorik und Lagerstabilität bei Backwaren.” 72. Tagung für Bäckerei-Technologie : 9. – 10. November 2021 in Detmold , edited by AGF : Arbeitsgemeinschaft Getreideforschung e.V. and Max Rubner-Institut : Institut für Sicherheit und Qualität bei Getreide , 2021, pp. 27–28.","havard":"S. Wittland, Einfluss von Allulose auf die Sensorik und Lagerstabilität bei Backwaren, in: AGF : Arbeitsgemeinschaft Getreideforschung e.V., Max Rubner-Institut : Institut für Sicherheit und Qualität bei Getreide (Eds.), 72. Tagung für Bäckerei-Technologie : 9. – 10. November 2021 in Detmold , Detmold, 2021: pp. 27–28.","bjps":"Wittland S (2021) Einfluss von Allulose auf die Sensorik und Lagerstabilität bei Backwaren. In AGF : Arbeitsgemeinschaft Getreideforschung e.V. and Max Rubner-Institut : Institut für Sicherheit und Qualität bei Getreide (eds), 72. Tagung für Bäckerei-Technologie : 9. – 10. November 2021 in Detmold . Detmold, pp. 27–28.","ufg":"Wittland, Sebastian: Einfluss von Allulose auf die Sensorik und Lagerstabilität bei Backwaren, in: AGF : Arbeitsgemeinschaft Getreideforschung e.V., Max Rubner-Institut : Institut für Sicherheit und Qualität bei Getreide (Hgg.): 72. Tagung für Bäckerei-Technologie : 9. – 10. November 2021 in Detmold , Detmold 2021,  S. 27–28.","van":"Wittland S. Einfluss von Allulose auf die Sensorik und Lagerstabilität bei Backwaren. In: AGF : Arbeitsgemeinschaft Getreideforschung e.V., Max Rubner-Institut : Institut für Sicherheit und Qualität bei Getreide , editors. 72 Tagung für Bäckerei-Technologie : 9 – 10 November 2021 in Detmold . Detmold; 2021. p. 27–8.","chicago-de":"Wittland, Sebastian. 2021. Einfluss von Allulose auf die Sensorik und Lagerstabilität bei Backwaren. In: 72. Tagung für Bäckerei-Technologie : 9. – 10. November 2021 in Detmold , hg. von AGF : Arbeitsgemeinschaft Getreideforschung e.V. und Max Rubner-Institut : Institut für Sicherheit und Qualität bei Getreide , 27–28. Detmold.","din1505-2-1":"Wittland, Sebastian: Einfluss von Allulose auf die Sensorik und Lagerstabilität bei Backwaren. In: AGF : Arbeitsgemeinschaft Getreideforschung e.V. ; Max Rubner-Institut : Institut für Sicherheit und Qualität bei Getreide (Hrsg.): 72. Tagung für Bäckerei-Technologie : 9. – 10. November 2021 in Detmold . Detmold, 2021, S. 27–28","short":"S. Wittland, in: AGF : Arbeitsgemeinschaft Getreideforschung e.V., Max Rubner-Institut : Institut für Sicherheit und Qualität bei Getreide (Eds.), 72. Tagung für Bäckerei-Technologie : 9. – 10. November 2021 in Detmold , Detmold, 2021, pp. 27–28.","ieee":"S. Wittland, “Einfluss von Allulose auf die Sensorik und Lagerstabilität bei Backwaren,” in 72. Tagung für Bäckerei-Technologie : 9. – 10. November 2021 in Detmold , Detmold, 2021, pp. 27–28.","ama":"Wittland S. Einfluss von Allulose auf die Sensorik und Lagerstabilität bei Backwaren. In: AGF : Arbeitsgemeinschaft Getreideforschung e.V., Max Rubner-Institut : Institut für Sicherheit und Qualität bei Getreide , eds. 72. Tagung für Bäckerei-Technologie : 9. – 10. November 2021 in Detmold . ; 2021:27-28."},"publication_status":"published","main_file_link":[{"url":"https://www.google.com/url?sa=t&source=web&rct=j&opi=89978449&url=https://www.agfdt.de/r%25C3%25BCckblick.html%3Ffile%3Dfiles/agf/downloads/Baeckereitechnologie/bt21/Tagungsbroschuere_Baeckereitechnologie_2021.pdf%26cid%3D5014&ved=2ahUKEwjIj5j7naeLAxUkRvEDHeaGKLkQFnoECBwQAQ&usg=AOvVaw0nKCKFClRgFlElmU7YfEqv","open_access":"1"}],"author":[{"first_name":"Sebastian","id":"74203","full_name":"Wittland, Sebastian","last_name":"Wittland"}],"year":"2021","department":[{"_id":"DEP4028"}],"conference":{"location":"Detmold","name":"72. Tagung für Bäckerei-Technologie","start_date":"2021-11-09","end_date":"2021-11-10"},"status":"public","page":"27-28"},{"_id":"6732","language":[{"iso":"eng"}],"date_updated":"2025-02-10T07:03:25Z","user_id":"83781","type":"conference","date_created":"2021-11-11T14:29:30Z","status":"public","conference":{"end_date":"2021-10-20","start_date":"2021-10-17","location":"Leuven, Belgien","name":"14th International Trends in Brewing"},"department":[{"_id":"DEP4018"},{"_id":"DEP4028"}],"year":"2021","author":[{"last_name":"Conradi","full_name":"Conradi, Florian","id":"68967","first_name":"Florian"}],"publication_status":"published","citation":{"apa":"Conradi, F. (2021). Real time quality controlled mashing – a successful approach using inline near infrared spectroscopy and advanced data analysis. 14th International Trends in Brewing, Leuven, Belgien.","chicago":"Conradi, Florian. “Real Time Quality Controlled Mashing – a Successful Approach Using Inline near Infrared Spectroscopy and Advanced Data Analysis,” 2021.","van":"Conradi F. Real time quality controlled mashing – a successful approach using inline near infrared spectroscopy and advanced data analysis. In 2021.","ufg":"Conradi, Florian: Real time quality controlled mashing – a successful approach using inline near infrared spectroscopy and advanced data analysis, in: o. Hg.: o. O. 2021.","mla":"Conradi, Florian. Real Time Quality Controlled Mashing – a Successful Approach Using Inline near Infrared Spectroscopy and Advanced Data Analysis. 2021.","bjps":"Conradi F (2021) Real Time Quality Controlled Mashing – a Successful Approach Using Inline near Infrared Spectroscopy and Advanced Data Analysis.","havard":"F. Conradi, Real time quality controlled mashing – a successful approach using inline near infrared spectroscopy and advanced data analysis, in: 2021.","short":"F. Conradi, in: 2021.","din1505-2-1":"Conradi, Florian: Real time quality controlled mashing – a successful approach using inline near infrared spectroscopy and advanced data analysis. In: , 2021","chicago-de":"Conradi, Florian. 2021. Real time quality controlled mashing – a successful approach using inline near infrared spectroscopy and advanced data analysis. In: .","ieee":"F. Conradi, “Real time quality controlled mashing – a successful approach using inline near infrared spectroscopy and advanced data analysis,” presented at the 14th International Trends in Brewing, Leuven, Belgien, 2021.","ama":"Conradi F. Real time quality controlled mashing – a successful approach using inline near infrared spectroscopy and advanced data analysis. In: ; 2021."},"title":"Real time quality controlled mashing – a successful approach using inline near infrared spectroscopy and advanced data analysis"},{"type":"conference","date_created":"2021-11-15T08:38:39Z","date_updated":"2025-01-30T15:45:00Z","user_id":"83781","_id":"6734","language":[{"iso":"eng"}],"title":"Einsatz von technischer Sensorik im Projekt DproFood ","publication_status":"published","citation":{"ieee":"D. Pauli and M. Neumaier, “Einsatz von technischer Sensorik im Projekt DproFood ,” presented at the Proteina, Magdeburg, 2021.","ama":"Pauli D, Neumaier M. Einsatz von technischer Sensorik im Projekt DproFood . In: ; 2021.","short":"D. Pauli, M. Neumaier, in: 2021.","din1505-2-1":"Pauli, Daniel ; Neumaier, Michael: Einsatz von technischer Sensorik im Projekt DproFood . In: , 2021","chicago-de":"Pauli, Daniel und Michael Neumaier. 2021. Einsatz von technischer Sensorik im Projekt DproFood . In: .","apa":"Pauli, D., & Neumaier, M. (2021). Einsatz von technischer Sensorik im Projekt DproFood . Proteina, Magdeburg.","chicago":"Pauli, Daniel, and Michael Neumaier. “Einsatz von Technischer Sensorik Im Projekt DproFood ,” 2021.","van":"Pauli D, Neumaier M. Einsatz von technischer Sensorik im Projekt DproFood . In 2021.","havard":"D. Pauli, M. Neumaier, Einsatz von technischer Sensorik im Projekt DproFood , in: 2021.","bjps":"Pauli D and Neumaier M (2021) Einsatz von Technischer Sensorik Im Projekt DproFood .","mla":"Pauli, Daniel, and Michael Neumaier. Einsatz von Technischer Sensorik Im Projekt DproFood . 2021.","ufg":"Pauli, Daniel/Neumaier, Michael: Einsatz von technischer Sensorik im Projekt DproFood , in: o. Hg.: o. O. 2021."},"department":[{"_id":"DEP4027"},{"_id":"DEP1308"},{"_id":"DEP4028"}],"conference":{"location":"Magdeburg","name":"Proteina","end_date":"2021-11.05","start_date":"2021-11.04"},"year":"2021","author":[{"first_name":"Daniel","last_name":"Pauli","full_name":"Pauli, Daniel","id":"75850","orcid":" 0000-0003-0860-4696 "},{"full_name":"Neumaier, Michael","id":"77059","last_name":"Neumaier","first_name":"Michael"}],"status":"public"},{"citation":{"short":"F. Conradi, in: 2021.","din1505-2-1":"Conradi, Florian: Recyclate Transparency – Einsatz datenintensiver und inlinefähiger Sensoren zur echtzeitfähigen, stufenübergreifenden Untersuchung von recyceltem PET. In: , 2021","chicago-de":"Conradi, Florian. 2021. Recyclate Transparency – Einsatz datenintensiver und inlinefähiger Sensoren zur echtzeitfähigen, stufenübergreifenden Untersuchung von recyceltem PET. In: .","van":"Conradi F. Recyclate Transparency – Einsatz datenintensiver und inlinefähiger Sensoren zur echtzeitfähigen, stufenübergreifenden Untersuchung von recyceltem PET. In 2021.","mla":"Conradi, Florian. Recyclate Transparency – Einsatz Datenintensiver Und Inlinefähiger Sensoren Zur Echtzeitfähigen, Stufenübergreifenden Untersuchung von Recyceltem PET. 2021.","bjps":"Conradi F (2021) Recyclate Transparency – Einsatz Datenintensiver Und Inlinefähiger Sensoren Zur Echtzeitfähigen, Stufenübergreifenden Untersuchung von Recyceltem PET.","havard":"F. Conradi, Recyclate Transparency – Einsatz datenintensiver und inlinefähiger Sensoren zur echtzeitfähigen, stufenübergreifenden Untersuchung von recyceltem PET, in: 2021.","ufg":"Conradi, Florian: Recyclate Transparency – Einsatz datenintensiver und inlinefähiger Sensoren zur echtzeitfähigen, stufenübergreifenden Untersuchung von recyceltem PET, in: o. Hg.: o. O. 2021.","apa":"Conradi, F. (2021). Recyclate Transparency – Einsatz datenintensiver und inlinefähiger Sensoren zur echtzeitfähigen, stufenübergreifenden Untersuchung von recyceltem PET. Professoren-Treff Baumann-Gonser-Stiftung, Köln.","chicago":"Conradi, Florian. “Recyclate Transparency – Einsatz Datenintensiver Und Inlinefähiger Sensoren Zur Echtzeitfähigen, Stufenübergreifenden Untersuchung von Recyceltem PET,” 2021.","ama":"Conradi F. Recyclate Transparency – Einsatz datenintensiver und inlinefähiger Sensoren zur echtzeitfähigen, stufenübergreifenden Untersuchung von recyceltem PET. In: ; 2021.","ieee":"F. Conradi, “Recyclate Transparency – Einsatz datenintensiver und inlinefähiger Sensoren zur echtzeitfähigen, stufenübergreifenden Untersuchung von recyceltem PET,” presented at the Professoren-Treff Baumann-Gonser-Stiftung, Köln, 2021."},"title":"Recyclate Transparency – Einsatz datenintensiver und inlinefähiger Sensoren zur echtzeitfähigen, stufenübergreifenden Untersuchung von recyceltem PET","status":"public","year":"2021","author":[{"full_name":"Conradi, Florian","first_name":"Florian","last_name":"Conradi","id":"68967"}],"conference":{"name":"Professoren-Treff Baumann-Gonser-Stiftung","location":"Köln","end_date":"2021-11-25","start_date":"2021-11-25"},"department":[{"_id":"DEP4028"},{"_id":"DEP1308"}],"user_id":"83778","date_updated":"2024-04-17T08:47:25Z","type":"conference_abstract","date_created":"2021-11-30T07:11:07Z","language":[{"iso":"eng"}],"_id":"6824"},{"publication_status":"published","isi":"1","publisher":"Sage Publishing","department":[{"_id":"DEP5023"},{"_id":"DEP4028"}],"issue":"6","abstract":[{"text":"Pasteurization is a crucial processing method in the food industry to ensure the safety of consumables. A major part of contemporary pasteurization processes involves using flash pasteurizer systems, where liquids are pumped through a pipe system to heat them for a predefined time. Accurately monitoring the amount of heat treatment applied to a product is challenging. This monitoring helps ensure that the correct heat impact (expressed in pasteurization units) is applied, which is commonly calculated as a product of time and temperature, taking achievability of the inactivation of the microorganisms into account. The state-of-the-art method involves a calculation of the applied pasteurization units using a one-point temperature measurement and the holding time for this temperature. Concerns about accuracy lead to high safety margins, reducing the quality of the pasteurized product. In this study, the applied pasteurization level was estimated using regression models trained with NIR spectroscopy data collected while pasteurizing fruit juices of different types and brands. Several conventional regression models were trained in combination with different preprocessing methods, including a novel prediction outlier detection method. Generalized juice models trained with the concatenated data of all types of juices demonstrated cross-validated scores of RMSECV ∼2.78 ± 0.09 and r2 0.96 ± 0.01, while separate juice models displayed averaged cross-validated scores of RMSECV ∼1.56 ± 0.04 and r2 0.98 ± 0.01. Thus, the model accuracy ±10–30 % is well within the standard safety margins. ","lang":"eng"}],"user_id":"83781","intvolume":" 29","type":"journal_article","_id":"6839","doi":"10.1177/09670335211057233","volume":29,"citation":{"chicago-de":"Sürmeli, Baris Gün, Imke Weishaupt, Knut Schwarzer, Natalia Moriz und Jan Schneider. 2021. Heat impact control in flash pasteurization by estimation of applied pasteurization units using near infrared spectroscopy. Journal of Near Infrared Spectroscopy 29, Nr. 6: 339–351. doi:10.1177/09670335211057233, .","din1505-2-1":"Sürmeli, Baris Gün ; Weishaupt, Imke ; Schwarzer, Knut ; Moriz, Natalia ; Schneider, Jan: Heat impact control in flash pasteurization by estimation of applied pasteurization units using near infrared spectroscopy. In: Journal of Near Infrared Spectroscopy Bd. 29, Sage Publishing (2021), Nr. 6, S. 339–351","short":"B.G. Sürmeli, I. Weishaupt, K. Schwarzer, N. Moriz, J. Schneider, Journal of Near Infrared Spectroscopy 29 (2021) 339–351.","chicago":"Sürmeli, Baris Gün, Imke Weishaupt, Knut Schwarzer, Natalia Moriz, and Jan Schneider. “Heat Impact Control in Flash Pasteurization by Estimation of Applied Pasteurization Units Using near Infrared Spectroscopy.” Journal of Near Infrared Spectroscopy 29, no. 6 (2021): 339–51. https://doi.org/10.1177/09670335211057233.","apa":"Sürmeli, B. G., Weishaupt, I., Schwarzer, K., Moriz, N., & Schneider, J. (2021). Heat impact control in flash pasteurization by estimation of applied pasteurization units using near infrared spectroscopy. Journal of Near Infrared Spectroscopy, 29(6), 339–351. https://doi.org/10.1177/09670335211057233","mla":"Sürmeli, Baris Gün, et al. “Heat Impact Control in Flash Pasteurization by Estimation of Applied Pasteurization Units Using near Infrared Spectroscopy.” Journal of Near Infrared Spectroscopy, vol. 29, no. 6, 2021, pp. 339–51, https://doi.org/10.1177/09670335211057233.","havard":"B.G. Sürmeli, I. Weishaupt, K. Schwarzer, N. Moriz, J. Schneider, Heat impact control in flash pasteurization by estimation of applied pasteurization units using near infrared spectroscopy, Journal of Near Infrared Spectroscopy. 29 (2021) 339–351.","bjps":"Sürmeli BG et al. (2021) Heat Impact Control in Flash Pasteurization by Estimation of Applied Pasteurization Units Using near Infrared Spectroscopy. Journal of Near Infrared Spectroscopy 29, 339–351.","ufg":"Sürmeli, Baris Gün u. a.: Heat impact control in flash pasteurization by estimation of applied pasteurization units using near infrared spectroscopy, in: Journal of Near Infrared Spectroscopy 29 (2021), H. 6,  S. 339–351.","van":"Sürmeli BG, Weishaupt I, Schwarzer K, Moriz N, Schneider J. Heat impact control in flash pasteurization by estimation of applied pasteurization units using near infrared spectroscopy. Journal of Near Infrared Spectroscopy. 2021;29(6):339–51.","ieee":"B. G. Sürmeli, I. Weishaupt, K. Schwarzer, N. Moriz, and J. Schneider, “Heat impact control in flash pasteurization by estimation of applied pasteurization units using near infrared spectroscopy,” Journal of Near Infrared Spectroscopy, vol. 29, no. 6, pp. 339–351, 2021, doi: 10.1177/09670335211057233.","ama":"Sürmeli BG, Weishaupt I, Schwarzer K, Moriz N, Schneider J. Heat impact control in flash pasteurization by estimation of applied pasteurization units using near infrared spectroscopy. Journal of Near Infrared Spectroscopy. 2021;29(6):339-351. doi:10.1177/09670335211057233"},"title":"Heat impact control in flash pasteurization by estimation of applied pasteurization units using near infrared spectroscopy","status":"public","page":"339-351","author":[{"first_name":"Baris Gün","last_name":"Sürmeli","id":"73806","full_name":"Sürmeli, Baris Gün"},{"full_name":"Weishaupt, Imke","first_name":"Imke","id":"58425","last_name":"Weishaupt"},{"full_name":"Schwarzer, Knut","first_name":"Knut","id":"13329","last_name":"Schwarzer"},{"full_name":"Moriz, Natalia","first_name":"Natalia","last_name":"Moriz","id":"44238"},{"orcid":"0000-0001-6401-8873","full_name":"Schneider, Jan","first_name":"Jan","last_name":"Schneider","id":"13209"}],"year":"2021","external_id":{"isi":["000726007200001"]},"date_updated":"2025-06-26T13:35:56Z","publication":"Journal of Near Infrared Spectroscopy","publication_identifier":{"issn":["0967-0335"],"eissn":["1751-6552"]},"date_created":"2021-11-30T12:39:27Z","keyword":["Beverage pasteurization","heat impact control","prediction outlier elimination"],"language":[{"iso":"eng"}]},{"language":[{"iso":"eng"}],"_id":"6840","user_id":"83781","date_updated":"2025-01-30T15:45:25Z","date_created":"2021-12-03T13:24:32Z","type":"conference","status":"public","year":"2021","author":[{"id":"75850","last_name":"Pauli","full_name":"Pauli, Daniel","first_name":"Daniel","orcid":" 0000-0003-0860-4696 "},{"first_name":"Stephanie","id":"76627","last_name":"Wisser","full_name":"Wisser, Stephanie"}],"conference":{"location":"Online","name":"SFT-Forum „where food meets IT“ Mittelstand im Wandel: Digitale Lösungen für die Lebensmittelpraxis","start_date":"23.04.2021","end_date":"23.04.2021"},"department":[{"_id":"DEP4000"},{"_id":"DEP5023"},{"_id":"DEP4027"},{"_id":"DEP1308"},{"_id":"DEP4028"}],"citation":{"din1505-2-1":"Pauli, Daniel ; Wisser, Stephanie: Datenanalyse und autonome Prognostik zur Verbesserung der  Transparenz und Sicherheit von Lebensmitteln. In: , 2021","chicago-de":"Pauli, Daniel und Stephanie Wisser. 2021. Datenanalyse und autonome Prognostik zur Verbesserung der  Transparenz und Sicherheit von Lebensmitteln. In: .","short":"D. Pauli, S. Wisser, in: 2021.","chicago":"Pauli, Daniel, and Stephanie Wisser. “Datenanalyse Und Autonome Prognostik Zur Verbesserung Der  Transparenz Und Sicherheit von Lebensmitteln,” 2021.","apa":"Pauli, D., & Wisser, S. (2021). Datenanalyse und autonome Prognostik zur Verbesserung der  Transparenz und Sicherheit von Lebensmitteln. SFT-Forum „where food meets IT“ Mittelstand im Wandel: Digitale Lösungen für die Lebensmittelpraxis, Online.","havard":"D. Pauli, S. Wisser, Datenanalyse und autonome Prognostik zur Verbesserung der  Transparenz und Sicherheit von Lebensmitteln, in: 2021.","bjps":"Pauli D and Wisser S (2021) Datenanalyse Und Autonome Prognostik Zur Verbesserung Der  Transparenz Und Sicherheit von Lebensmitteln.","mla":"Pauli, Daniel, and Stephanie Wisser. Datenanalyse Und Autonome Prognostik Zur Verbesserung Der  Transparenz Und Sicherheit von Lebensmitteln. 2021.","ufg":"Pauli, Daniel/Wisser, Stephanie: Datenanalyse und autonome Prognostik zur Verbesserung der  Transparenz und Sicherheit von Lebensmitteln, in: o. Hg.: o. O. 2021.","van":"Pauli D, Wisser S. Datenanalyse und autonome Prognostik zur Verbesserung der  Transparenz und Sicherheit von Lebensmitteln. In 2021.","ieee":"D. Pauli and S. Wisser, “Datenanalyse und autonome Prognostik zur Verbesserung der  Transparenz und Sicherheit von Lebensmitteln,” presented at the SFT-Forum „where food meets IT“ Mittelstand im Wandel: Digitale Lösungen für die Lebensmittelpraxis, Online, 2021.","ama":"Pauli D, Wisser S. Datenanalyse und autonome Prognostik zur Verbesserung der  Transparenz und Sicherheit von Lebensmitteln. In: ; 2021."},"title":"Datenanalyse und autonome Prognostik zur Verbesserung der Transparenz und Sicherheit von Lebensmitteln"},{"_id":"6842","language":[{"iso":"eng"}],"user_id":"83781","date_updated":"2025-01-30T15:45:45Z","date_created":"2021-12-03T13:38:13Z","type":"conference","status":"public","year":"2021","author":[{"orcid":" 0000-0003-0860-4696 ","id":"75850","first_name":"Daniel","full_name":"Pauli, Daniel","last_name":"Pauli"},{"id":"77059","first_name":"Michael","full_name":"Neumaier, Michael","last_name":"Neumaier"},{"full_name":"Scharf, Matthias","last_name":"Scharf","first_name":"Matthias","id":"65179"},{"last_name":"Funke","first_name":"Carsten","full_name":"Funke, Carsten","id":"74167"}],"department":[{"_id":"DEP4000"},{"_id":"DEP4027"},{"_id":"DEP1308"},{"_id":"DEP4028"}],"conference":{"end_date":"02.03.2021","start_date":"02.03.2021","location":"Online","name":"Fokustag where food meets IT"},"citation":{"short":"D. Pauli, M. Neumaier, M. Scharf, C. Funke, in: 2021.","chicago-de":"Pauli, Daniel, Michael Neumaier, Matthias Scharf und Carsten Funke. 2021. Von der offline zur online Qualitätskontrolle mittels Echtzeit- und Fingerprint-Analytik. In: .","din1505-2-1":"Pauli, Daniel ; Neumaier, Michael ; Scharf, Matthias ; Funke, Carsten: Von der offline zur online Qualitätskontrolle mittels Echtzeit- und Fingerprint-Analytik. In: , 2021","apa":"Pauli, D., Neumaier, M., Scharf, M., & Funke, C. (2021). Von der offline zur online Qualitätskontrolle mittels Echtzeit- und Fingerprint-Analytik. Fokustag where food meets IT, Online.","chicago":"Pauli, Daniel, Michael Neumaier, Matthias Scharf, and Carsten Funke. “Von Der Offline Zur Online Qualitätskontrolle Mittels Echtzeit- Und Fingerprint-Analytik,” 2021.","van":"Pauli D, Neumaier M, Scharf M, Funke C. Von der offline zur online Qualitätskontrolle mittels Echtzeit- und Fingerprint-Analytik. In 2021.","bjps":"Pauli D et al. (2021) Von Der Offline Zur Online Qualitätskontrolle Mittels Echtzeit- Und Fingerprint-Analytik.","havard":"D. Pauli, M. Neumaier, M. Scharf, C. Funke, Von der offline zur online Qualitätskontrolle mittels Echtzeit- und Fingerprint-Analytik, in: 2021.","mla":"Pauli, Daniel, et al. Von Der Offline Zur Online Qualitätskontrolle Mittels Echtzeit- Und Fingerprint-Analytik. 2021.","ufg":"Pauli, Daniel u. a.: Von der offline zur online Qualitätskontrolle mittels Echtzeit- und Fingerprint-Analytik, in: o. Hg.: o. O. 2021.","ieee":"D. Pauli, M. Neumaier, M. Scharf, and C. Funke, “Von der offline zur online Qualitätskontrolle mittels Echtzeit- und Fingerprint-Analytik,” presented at the Fokustag where food meets IT, Online, 2021.","ama":"Pauli D, Neumaier M, Scharf M, Funke C. Von der offline zur online Qualitätskontrolle mittels Echtzeit- und Fingerprint-Analytik. In: ; 2021."},"title":"Von der offline zur online Qualitätskontrolle mittels Echtzeit- und Fingerprint-Analytik"},{"citation":{"ieee":"J. Schneider, “Lebensmitteltechnologie in ihrer gesellschaftlichen Verflechtung,” in 50 Jahre Technische Hochschule Ostwestfalen-Lippe, M. L. Hofmann, K. Lemme, J. Löffl, and J. Nautz, Eds. Baunach : Spurbuchverlag, 2021, pp. 101–115.","ama":"Schneider J. Lebensmitteltechnologie in ihrer gesellschaftlichen Verflechtung. In: Hofmann ML, Lemme K, Löffl J, Nautz J, eds. 50 Jahre Technische Hochschule Ostwestfalen-Lippe. Spurbuchverlag; 2021:101-115.","apa":"Schneider, J. (2021). Lebensmitteltechnologie in ihrer gesellschaftlichen Verflechtung. In M. L. Hofmann, K. Lemme, J. Löffl, & J. Nautz (Eds.), 50 Jahre Technische Hochschule Ostwestfalen-Lippe (pp. 101–115). Spurbuchverlag.","chicago":"Schneider, Jan. “Lebensmitteltechnologie in ihrer gesellschaftlichen Verflechtung.” In 50 Jahre Technische Hochschule Ostwestfalen-Lippe, edited by Martin Ludwig Hofmann, Kathrin Lemme, Josef Löffl, and Jürgen Nautz, 101–15. Baunach : Spurbuchverlag, 2021.","van":"Schneider J. Lebensmitteltechnologie in ihrer gesellschaftlichen Verflechtung. In: Hofmann ML, Lemme K, Löffl J, Nautz J, editors. 50 Jahre Technische Hochschule Ostwestfalen-Lippe. Baunach : Spurbuchverlag; 2021. p. 101–15.","havard":"J. Schneider, Lebensmitteltechnologie in ihrer gesellschaftlichen Verflechtung, in: M.L. Hofmann, K. Lemme, J. Löffl, J. Nautz (Eds.), 50 Jahre Technische Hochschule Ostwestfalen-Lippe, Spurbuchverlag, Baunach , 2021: pp. 101–115.","bjps":"Schneider J (2021) Lebensmitteltechnologie in ihrer gesellschaftlichen Verflechtung. In Hofmann ML et al. (eds), 50 Jahre Technische Hochschule Ostwestfalen-Lippe. Baunach : Spurbuchverlag, pp. 101–115.","mla":"Schneider, Jan. “Lebensmitteltechnologie in ihrer gesellschaftlichen Verflechtung.” 50 Jahre Technische Hochschule Ostwestfalen-Lippe, edited by Martin Ludwig Hofmann et al., Spurbuchverlag, 2021, pp. 101–15.","ufg":"Schneider, Jan: Lebensmitteltechnologie in ihrer gesellschaftlichen Verflechtung, in: Hofmann, Martin Ludwig u. a. (Hgg.): 50 Jahre Technische Hochschule Ostwestfalen-Lippe, Baunach 2021,  S. 101–115.","short":"J. Schneider, in: M.L. Hofmann, K. Lemme, J. Löffl, J. Nautz (Eds.), 50 Jahre Technische Hochschule Ostwestfalen-Lippe, Spurbuchverlag, Baunach , 2021, pp. 101–115.","chicago-de":"Schneider, Jan. 2021. Lebensmitteltechnologie in ihrer gesellschaftlichen Verflechtung. In: 50 Jahre Technische Hochschule Ostwestfalen-Lippe, hg. von Martin Ludwig Hofmann, Kathrin Lemme, Josef Löffl, und Jürgen Nautz, 101–115. Baunach : Spurbuchverlag.","din1505-2-1":"Schneider, Jan: Lebensmitteltechnologie in ihrer gesellschaftlichen Verflechtung. In: Hofmann, M. L. ; Lemme, K. ; Löffl, J. ; Nautz, J. (Hrsg.): 50 Jahre Technische Hochschule Ostwestfalen-Lippe. Baunach  : Spurbuchverlag, 2021, S. 101–115"},"publication_status":"published","title":"Lebensmitteltechnologie in ihrer gesellschaftlichen Verflechtung","publisher":"Spurbuchverlag","status":"public","page":"101-115","author":[{"id":"13209","full_name":"Schneider, Jan","last_name":"Schneider","first_name":"Jan","orcid":"0000-0001-6401-8873"}],"year":"2021","department":[{"_id":"DEP1308"},{"_id":"DEP4028"}],"editor":[{"full_name":"Hofmann, Martin Ludwig","first_name":"Martin Ludwig","id":"27490","last_name":"Hofmann"},{"id":"29189","last_name":"Lemme","first_name":"Kathrin","full_name":"Lemme, Kathrin"},{"last_name":"Löffl","first_name":"Josef","id":"71937","full_name":"Löffl, Josef"},{"id":"46509","first_name":"Jürgen","full_name":"Nautz, Jürgen","last_name":"Nautz"}],"user_id":"83781","date_updated":"2025-02-10T07:15:06Z","popular_science":"1","publication":"50 Jahre Technische Hochschule Ostwestfalen-Lippe","publication_identifier":{"isbn":["978-3-88778-622-9"]},"type":"book_chapter","date_created":"2022-01-03T13:18:06Z","_id":"6934","place":"Baunach ","keyword":["Lebensmitteltechnologie","Lebensmittel-Ethik","Nachhaltigkeit","Institut für Lebenmitteltechnologie"],"language":[{"iso":"ger"}]},{"_id":"7095","language":[{"iso":"ger"}],"place":"Hamburg","corporate_editor":["Behr´s Verlag GmbH"],"date_updated":"2025-03-13T14:25:11Z","user_id":"83781","edition":"1","date_created":"2022-03-02T09:41:53Z","type":"book_chapter","publication_identifier":{"isbn":["978-3-95468-810-4"]},"publication":"Behr´s Jahrbuch für die Lebensmittelwirtschaft 2022","publisher":"Behr´s Verlag","status":"public","department":[{"_id":"DEP4018"},{"_id":"DEP4028"}],"author":[{"full_name":"Schattenberg, Britta","last_name":"Schattenberg","first_name":"Britta","id":"74227"},{"full_name":"Stake, Kirsten","id":"61537","last_name":"Stake","first_name":"Kirsten"},{"orcid":"0000-0001-6401-8873","full_name":"Schneider, Jan","first_name":"Jan","last_name":"Schneider","id":"13209"}],"year":"2021","publication_status":"published","citation":{"chicago":"Schattenberg, Britta, Kirsten Stake, and Jan Schneider. “Einsatzmöglichkeiten von Allulose zur Kalorienreduktion in Biermischgetränken.” In Behr´s Jahrbuch für die Lebensmittelwirtschaft 2022, edited by Behr´s Verlag GmbH, 1st ed. Hamburg: Behr´s Verlag, 2021.","apa":"Schattenberg, B., Stake, K., & Schneider, J. (2021). Einsatzmöglichkeiten von Allulose zur Kalorienreduktion in Biermischgetränken. In Behr´s Verlag GmbH (Ed.), Behr´s Jahrbuch für die Lebensmittelwirtschaft 2022 (1st ed.). Behr´s Verlag.","ufg":"Schattenberg, Britta/Stake, Kirsten/Schneider, Jan: Einsatzmöglichkeiten von Allulose zur Kalorienreduktion in Biermischgetränken, in: Behr´s Verlag GmbH (Hg.): Behr´s Jahrbuch für die Lebensmittelwirtschaft 2022, Hamburg 12021.","havard":"B. Schattenberg, K. Stake, J. Schneider, Einsatzmöglichkeiten von Allulose zur Kalorienreduktion in Biermischgetränken, in: Behr´s Verlag GmbH (Ed.), Behr´s Jahrbuch für die Lebensmittelwirtschaft 2022, 1st ed., Behr´s Verlag, Hamburg, 2021.","mla":"Schattenberg, Britta, et al. “Einsatzmöglichkeiten von Allulose zur Kalorienreduktion in Biermischgetränken.” Behr´s Jahrbuch für die Lebensmittelwirtschaft 2022, edited by Behr´s Verlag GmbH, 1st ed., Behr´s Verlag, 2021.","bjps":"Schattenberg B, Stake K and Schneider J (2021) Einsatzmöglichkeiten von Allulose zur Kalorienreduktion in Biermischgetränken. In Behr´s Verlag GmbH (ed.), Behr´s Jahrbuch für die Lebensmittelwirtschaft 2022, 1st ed. Hamburg: Behr´s Verlag.","van":"Schattenberg B, Stake K, Schneider J. Einsatzmöglichkeiten von Allulose zur Kalorienreduktion in Biermischgetränken. In: Behr´s Verlag GmbH, editor. Behr´s Jahrbuch für die Lebensmittelwirtschaft 2022. 1st ed. Hamburg: Behr´s Verlag; 2021.","din1505-2-1":"Schattenberg, Britta ; Stake, Kirsten ; Schneider, Jan: Einsatzmöglichkeiten von Allulose zur Kalorienreduktion in Biermischgetränken. In: Behr´s Verlag GmbH (Hrsg.): Behr´s Jahrbuch für die Lebensmittelwirtschaft 2022. 1. Aufl. Hamburg : Behr´s Verlag, 2021","chicago-de":"Schattenberg, Britta, Kirsten Stake und Jan Schneider. 2021. Einsatzmöglichkeiten von Allulose zur Kalorienreduktion in Biermischgetränken. In: Behr´s Jahrbuch für die Lebensmittelwirtschaft 2022, hg. von Behr´s Verlag GmbH. 1. Aufl. Hamburg: Behr´s Verlag.","short":"B. Schattenberg, K. Stake, J. Schneider, in: Behr´s Verlag GmbH (Ed.), Behr´s Jahrbuch für die Lebensmittelwirtschaft 2022, 1st ed., Behr´s Verlag, Hamburg, 2021.","ieee":"B. Schattenberg, K. Stake, and J. Schneider, “Einsatzmöglichkeiten von Allulose zur Kalorienreduktion in Biermischgetränken,” in Behr´s Jahrbuch für die Lebensmittelwirtschaft 2022, 1st ed., Behr´s Verlag GmbH, Ed. Hamburg: Behr´s Verlag, 2021.","ama":"Schattenberg B, Stake K, Schneider J. Einsatzmöglichkeiten von Allulose zur Kalorienreduktion in Biermischgetränken. In: Behr´s Verlag GmbH, ed. Behr´s Jahrbuch für die Lebensmittelwirtschaft 2022. 1st ed. Behr´s Verlag; 2021."},"title":"Einsatzmöglichkeiten von Allulose zur Kalorienreduktion in Biermischgetränken"},{"_id":"5504","place":"Nürnberg","language":[{"iso":"eng"}],"user_id":"83781","date_updated":"2025-02-10T07:07:05Z","publication":"Brauwelt","publication_identifier":{"issn":["0724-696X"],"eissn":["1439-5177"]},"date_created":"2021-04-13T12:03:12Z","type":"industry_journal_article","publisher":"Fachverlag Hans Carl GmbH","status":"public","page":"340-343","issue":"14","author":[{"orcid":"0000-0001-6628-3929 ","full_name":"Katsch, Linda","id":"71614","last_name":"Katsch","first_name":"Linda"},{"last_name":"Schneider","full_name":"Schneider, Jan","first_name":"Jan","id":"13209","orcid":"0000-0001-6401-8873"}],"main_file_link":[{"url":"https://www.wiso-net.de/toc_list/BW/2021/BW__%3A2021%3A14/Heft%2B14%2B%252F%2B2021/BW#"}],"year":"2021","department":[{"_id":"DEP4018"},{"_id":"DEP1308"},{"_id":"DEP4028"}],"citation":{"ufg":"Katsch, Linda/Schneider, Jan: Potential für eine schonendere Pasteurisation, in: Brauwelt (2021), H. 14,  S. 340–343.","bjps":"Katsch L and Schneider J (2021) Potential Für Eine Schonendere Pasteurisation. Brauwelt 340–343.","havard":"L. Katsch, J. Schneider, Potential für eine schonendere Pasteurisation, Brauwelt. (2021) 340–343.","mla":"Katsch, Linda, and Jan Schneider. “Potential Für Eine Schonendere Pasteurisation.” Brauwelt, no. 14, 2021, pp. 340–43.","van":"Katsch L, Schneider J. Potential für eine schonendere Pasteurisation. Brauwelt. 2021;(14):340–3.","ama":"Katsch L, Schneider J. Potential für eine schonendere Pasteurisation. Brauwelt. 2021;(14):340-343.","chicago":"Katsch, Linda, and Jan Schneider. “Potential Für Eine Schonendere Pasteurisation.” Brauwelt, no. 14 (2021): 340–43.","apa":"Katsch, L., & Schneider, J. (2021). Potential für eine schonendere Pasteurisation. Brauwelt, 14, 340–343.","ieee":"L. Katsch and J. Schneider, “Potential für eine schonendere Pasteurisation,” Brauwelt, no. 14, pp. 340–343, 2021.","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","short":"L. Katsch, J. Schneider, Brauwelt (2021) 340–343."},"publication_status":"published","title":"Potential für eine schonendere Pasteurisation"},{"user_id":"83781","date_updated":"2025-01-30T15:43:35Z","date_created":"2021-09-07T08:49:23Z","type":"conference","_id":"6171","language":[{"iso":"eng"}],"citation":{"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.","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-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: .","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","short":"J. Schneider, A. Dammann_, K. Schwarzer, U. Müller, 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.","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.","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.","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.","bjps":"Schneider J et al. (2021) Pasteurisation von Getränken: Verweilzeitverteilungen in Der KZE Und Chemischer Temperatur-Zeit-Indikator Zur Prüfung von KZE-Anlagen.","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."},"title":"Pasteurisation von Getränken: Verweilzeitverteilungen in der KZE und Chemischer Temperatur-Zeit-Indikator zur Prüfung von KZE-Anlagen","status":"public","author":[{"id":"13209","first_name":"Jan","full_name":"Schneider, Jan","last_name":"Schneider","orcid":"0000-0001-6401-8873"},{"id":"43899","first_name":"Anna","last_name":"Dammann_","full_name":"Dammann_, Anna"},{"full_name":"Schwarzer, Knut","id":"13329","last_name":"Schwarzer","first_name":"Knut"},{"full_name":"Müller, Ulrich","id":"12119","last_name":"Müller","first_name":"Ulrich"}],"year":"2021","department":[{"_id":"DEP4009"},{"_id":"DEP1308"},{"_id":"DEP4018"},{"_id":"DEP4028"}],"conference":{"name":"Technisch-wissenschaftlicher Ausschuss der VLB","location":"Siegen","end_date":"2012-03-05","start_date":"2012-03-05"}},{"intvolume":" 17","user_id":"83781","type":"scientific_journal_article","_id":"5423","doi":"https://doi.org/10.1515/ijfe-2020-0324","place":"Berlin ; Boston, Mass. ","article_type":"original","publication_status":"published","isi":"1","publisher":"Walter de Gruyter GmbH","quality_controlled":"1","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"}],"issue":"9","department":[{"_id":"DEP4018"},{"_id":"DEP1308"},{"_id":"DEP4028"}],"date_updated":"2025-06-26T13:31:14Z","publication_identifier":{"eissn":["1556-3758"],"issn":["2194-5764"]},"publication":"International Journal of Food Engineering ","date_created":"2021-04-08T05:51:47Z","keyword":["absorption at 420 nm","HMF","kinetic figures","line of equal effect","pasteurization."],"language":[{"iso":"eng"}],"volume":17,"citation":{"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","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.","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-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, .","short":"L. Katsch, F.-J. Methner, J. Schneider, International Journal of Food Engineering 17 (2021) 703–713.","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.","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.","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.","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.","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.","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"},"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 ","status":"public","page":"703-713","external_id":{"isi":["000699893400004"]},"author":[{"orcid":"0000-0001-6628-3929 ","id":"71614","full_name":"Katsch, Linda","last_name":"Katsch","first_name":"Linda"},{"first_name":"Frank-Jürgen","full_name":"Methner, Frank-Jürgen","last_name":"Methner"},{"full_name":"Schneider, Jan","first_name":"Jan","id":"13209","last_name":"Schneider","orcid":"0000-0001-6401-8873"}],"year":"2021"},{"doi":"10.1002/bbb.2201","_id":"12805","place":"Chichester","type":"scientific_journal_article","intvolume":" 15","user_id":"83781","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"}],"issue":"3","department":[{"_id":"DEP4000"},{"_id":"DEP4028"},{"_id":"DEP4018"}],"publisher":"Wiley","isi":"1","publication_status":"published","language":[{"iso":"eng"}],"keyword":["oil palm","trunks","pressed sap","Elaeis guineensis","sugar","nutrients","review"],"date_created":"2025-04-16T07:00:19Z","publication_identifier":{"issn":["1932-104X"],"eissn":["1932-1031"]},"publication":"Biofuels, Bioproducts and Biorefining","date_updated":"2025-06-26T13:37:39Z","external_id":{"isi":["000625400200001"]},"author":[{"last_name":"Dirkes","id":"68594","first_name":"Rabea","full_name":"Dirkes, Rabea"},{"first_name":"Pia Rebecca","id":"75420","last_name":"Neubauer","full_name":"Neubauer, Pia Rebecca"},{"full_name":"Rabenhorst, Jürgen","last_name":"Rabenhorst","id":"13454","first_name":"Jürgen"}],"year":"2021","page":"931-944","status":"public","title":"Pressed sap from oil palm (Elaeis guineensis) trunks: a revolutionary growth medium for the biotechnological industry?","citation":{"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.","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","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","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.","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.","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.","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.","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.","short":"R. Dirkes, P.R. Neubauer, J. Rabenhorst, Biofuels, Bioproducts and Biorefining 15 (2021) 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, .","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"},"volume":15},{"year":"2020","author":[{"first_name":"Patrick","last_name":"Wefing","full_name":"Wefing, Patrick","id":"68976"},{"id":"68967","first_name":"Florian","last_name":"Conradi","full_name":"Conradi, Florian"},{"first_name":"Steffen","full_name":"Beckhoff-Bumbke, Steffen","last_name":"Beckhoff-Bumbke"}],"conference":{"end_date":"2020-09-10","start_date":"2020-08-31","location":"Bielefeld","name":"owl Maschinenbau - Digitaler Fachkongress"},"department":[{"_id":"DEP4023"},{"_id":"DEP1308"}],"status":"public","title":"Closed Loop Systems Engineering","citation":{"apa":"Wefing, P., Conradi, F., & Beckhoff-Bumbke, S. (2020). Closed Loop Systems Engineering. owl Maschinenbau - Digitaler Fachkongress, Bielefeld.","chicago":"Wefing, Patrick, Florian Conradi, and Steffen Beckhoff-Bumbke. Closed Loop Systems Engineering, 2020.","van":"Wefing P, Conradi F, Beckhoff-Bumbke S. Closed Loop Systems Engineering. 2020.","ufg":"Wefing, Patrick/Conradi, Florian/Beckhoff-Bumbke, Steffen: Closed Loop Systems Engineering, o. O. 2020.","mla":"Wefing, Patrick, et al. Closed Loop Systems Engineering. 2020.","bjps":"Wefing P, Conradi F and Beckhoff-Bumbke S (2020) Closed Loop Systems Engineering. .","havard":"P. Wefing, F. Conradi, S. Beckhoff-Bumbke, Closed Loop Systems Engineering, 2020.","short":"P. Wefing, F. Conradi, S. Beckhoff-Bumbke, Closed Loop Systems Engineering, 2020.","din1505-2-1":"Wefing, Patrick ; Conradi, Florian ; Beckhoff-Bumbke, Steffen: Closed Loop Systems Engineering, 2020","chicago-de":"Wefing, Patrick, Florian Conradi und Steffen Beckhoff-Bumbke. 2020. Closed Loop Systems Engineering.","ieee":"P. Wefing, F. Conradi, and S. Beckhoff-Bumbke, Closed Loop Systems Engineering. 2020.","ama":"Wefing P, Conradi F, Beckhoff-Bumbke S. Closed Loop Systems Engineering.; 2020."},"_id":"8405","language":[{"iso":"eng"}],"type":"conference_speech","date_created":"2022-06-30T17:11:01Z","user_id":"81304","date_updated":"2024-04-15T07:23:52Z"},{"title":"Neuartige Zucker in Backwaren – Ist Allulose eine Alternative?","publication_status":"published","citation":{"chicago":"Wittland, Sebastian. “Neuartige Zucker in Backwaren –  Ist Allulose eine Alternative?,” 2020.","apa":"Wittland, S. (2020). Neuartige Zucker in Backwaren –  Ist Allulose eine Alternative? Presented at the 71. Bäckereitechnologie-Tagung, Detmold.","ufg":"Wittland, Sebastian (2020): Neuartige Zucker in Backwaren –  Ist Allulose eine Alternative?, in: .","bjps":"Wittland S (2020) Neuartige Zucker in Backwaren –  Ist Allulose eine Alternative?","mla":"Wittland, Sebastian. Neuartige Zucker in Backwaren –  Ist Allulose eine Alternative? 2020.","havard":"S. Wittland, Neuartige Zucker in Backwaren –  Ist Allulose eine Alternative?, in: 2020.","van":"Wittland S. Neuartige Zucker in Backwaren –  Ist Allulose eine Alternative? In 2020.","din1505-2-1":"Wittland, Sebastian: Neuartige Zucker in Backwaren –  Ist Allulose eine Alternative? In: , 2020","chicago-de":"Wittland, Sebastian. 2020. Neuartige Zucker in Backwaren –  Ist Allulose eine Alternative? In: .","short":"S. Wittland, in: 2020.","ieee":"S. Wittland, “Neuartige Zucker in Backwaren –  Ist Allulose eine Alternative?,” presented at the 71. Bäckereitechnologie-Tagung, Detmold, 2020.","ama":"Wittland S. Neuartige Zucker in Backwaren –  Ist Allulose eine Alternative? In: ; 2020."},"conference":{"start_date":"10.11.2020","end_date":"11.11.2020","location":"Detmold","name":"71. Bäckereitechnologie-Tagung"},"department":[{"_id":"DEP4023"}],"year":2020,"author":[{"full_name":"Wittland, Sebastian","id":"74203","last_name":"Wittland","first_name":"Sebastian"}],"status":"public","type":"conference","date_created":"2021-11-08T11:42:26Z","date_updated":"2023-03-15T13:50:07Z","user_id":"74203","language":[{"iso":"ger"}],"_id":"6712"},{"_id":"5418","doi":"https://doi.org/10.23763/BrSc20-13katsch","place":"Nürnberg","has_accepted_license":"1","intvolume":" 73","user_id":"83781","type":"scientific_journal_article","publisher":"Fachverlag Hans Carl GmbH","quality_controlled":"1","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"}],"issue":"7/8","ddc":["570"],"department":[{"_id":"DEP4023"},{"_id":"DEP4018"},{"_id":"DEP1308"}],"article_type":"original","publication_status":"published","file":[{"access_level":"closed","file_id":"9288","file_size":2135707,"content_type":"application/pdf","date_created":"2023-01-07T15:52:30Z","file_name":"2020 Kinetic studies of L-ascorbic acid.pdf","description":"Veröffentlichungsvertrag fehlt, daher auf Closed gesetz, Link und DOI nicht open Acess","creator":"schneja","relation":"main_file","date_updated":"2024-07-19T12:41:51Z"}],"language":[{"iso":"eng"}],"file_date_updated":"2024-07-19T12:41:51Z","date_updated":"2024-07-19T12:41:52Z","publication_identifier":{"issn":["0723-1520"],"eissn":["1613-2041"]},"publication":"BrewingScience","date_created":"2021-04-08T05:51:47Z","status":"public","page":"85 - 94","year":"2020","author":[{"id":"71614","last_name":"Katsch","full_name":"Katsch, Linda","first_name":"Linda","orcid":"0000-0001-6628-3929 "},{"last_name":"Methner","first_name":"F.-J.","full_name":"Methner, F.-J."},{"id":"13209","full_name":"Schneider, Jan","last_name":"Schneider","first_name":"Jan","orcid":"0000-0001-6401-8873"}],"main_file_link":[{"url":"https://www.brewingscience.de/index.php?tpl=table_of_contents&year=2020&edition=0007%2F0008"}],"volume":73,"citation":{"short":"L. Katsch, F.-J. Methner, J. Schneider, BrewingScience 73 (2020) 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, .","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","apa":"Katsch, L., Methner, F.-J., & Schneider, J. (2020). Kinetic studies of L-ascorbic acid degradation in fruit juices for the improvement of pasteurization plants. BrewingScience, 73(7/8), 85–94. https://doi.org/10.23763/BrSc20-13katsch","chicago":"Katsch, Linda, F.-J. Methner, and Jan Schneider. “Kinetic Studies of L-Ascorbic Acid Degradation in Fruit Juices for the Improvement of Pasteurization Plants.” BrewingScience 73, no. 7/8 (2020): 85–94. https://doi.org/10.23763/BrSc20-13katsch.","van":"Katsch L, Methner FJ, Schneider J. Kinetic studies of L-ascorbic acid degradation in fruit juices for the improvement of pasteurization plants. BrewingScience. 2020;73(7/8):85–94.","mla":"Katsch, Linda, et al. “Kinetic Studies of L-Ascorbic Acid Degradation in Fruit Juices for the Improvement of Pasteurization Plants.” BrewingScience, vol. 73, no. 7/8, 2020, pp. 85–94, 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.","havard":"L. Katsch, F.-J. Methner, J. Schneider, Kinetic studies of L-ascorbic acid degradation in fruit juices for the improvement of pasteurization plants, BrewingScience. 73 (2020) 85–94.","ufg":"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 73 (2020), H. 7/8,  S. 85–94.","ieee":"L. Katsch, F.-J. Methner, and J. Schneider, “Kinetic studies of L-ascorbic acid degradation in fruit juices for the improvement of pasteurization plants,” BrewingScience, vol. 73, no. 7/8, pp. 85–94, 2020, doi: https://doi.org/10.23763/BrSc20-13katsch.","ama":"Katsch L, Methner FJ, Schneider J. Kinetic studies of L-ascorbic acid degradation in fruit juices for the improvement of pasteurization plants. BrewingScience. 2020;73(7/8):85-94. doi:https://doi.org/10.23763/BrSc20-13katsch"},"title":"Kinetic studies of L-ascorbic acid degradation in fruit juices for the improvement of pasteurization plants"},{"author":[{"id":"68976","full_name":"Wefing, Patrick","last_name":"Wefing","first_name":"Patrick"},{"last_name":"Conradi","id":"68967","full_name":"Conradi, Florian","first_name":"Florian"},{"orcid":"0000-0002-3685-6383","first_name":"Marc","last_name":"Trilling-Haasler","id":"81622","full_name":"Trilling-Haasler, Marc"},{"full_name":"Neubauer, Peter","first_name":"Peter","last_name":"Neubauer"},{"orcid":"0000-0001-6401-8873","last_name":"Schneider","first_name":"Jan","full_name":"Schneider, Jan","id":"13209"}],"year":"2020","status":"public","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","citation":{"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, .","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)","short":"P. Wefing, F. Conradi, M. Trilling-Haasler, P. Neubauer, J. Schneider, Biochemical Engineering Journal 164 (2020).","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.","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","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).","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.","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).","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.","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.","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.","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"},"volume":164,"keyword":["Continuous mashing","Residence time distribution","Beer","Enzyme bioreactor","Maltose rest"],"language":[{"iso":"eng"}],"publication":"Biochemical Engineering Journal ","date_created":"2021-04-08T05:59:08Z","date_updated":"2024-07-03T07:08:55Z","department":[{"_id":"DEP4023"},{"_id":"DEP1308"},{"_id":"DEP4018"}],"abstract":[{"lang":"eng","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."}],"quality_controlled":"1","publication_status":"published","article_type":"original","_id":"5419","article_number":"107765","doi":"10.1016/j.bej.2020.107765","type":"journal_article","user_id":"83780","intvolume":" 164"},{"intvolume":" 109","user_id":"83781","type":"scientific_journal_article","_id":"12835","doi":"10.1016/j.xphs.2020.09.007","place":"Amsterdam [u.a.]","publication_status":"published","isi":"1","publisher":"Elsevier BV","issue":"12","abstract":[{"lang":"eng","text":"Delayed-release dosage forms are mainly manufactured as batch processes and include coated tablets, pellets, or particles with gastric resistant polymers. Authors propose a novel approach using the hot-melt extrusion technique to prepare delayed release dosage forms via a continuous manufacturing process, a new trend in the pharmaceutical industry. A full factorial design was employed to correlate input variables, including stearic acid (SA) content, drug content, and pellet size with drug release properties of the pellets. PLS fit method suitably elaborated the relationship between input and output variables with reasonably good fit and goodness of prediction. All three input factors influenced drug release in enzyme-free simulated gastric fluid (SGF) after 120 min; however, SA content did not significantly affect drug dissolution in the enzyme-free simulated intestinal fluid (SIF). An optimized formulation and design space were determined by overlaying multiple contours established from regression equations. The continuous manufacturing process was successfully monitored using inline near-infrared (NIR) and inline particle size analysis, with drug load and pellet size being well-controlled within the design space. The obtained pellets released less than 5% after 120 min in SGF and more than 85% and 95% after 30 min and 45 min, respectively, after switching to SIF. (C) 2020 American Pharmacists Association (R). Published by Elsevier Inc. All rights reserved."}],"department":[{"_id":"DEP4028"}],"date_updated":"2025-06-26T13:25:32Z","publication_identifier":{"issn":["0022-3549"],"eissn":["1520-6017"]},"publication":"Journal of Pharmaceutical Sciences","date_created":"2025-04-23T08:40:12Z","keyword":["Continuous manufacturing","Delayed-release","FT-NIR","Inline particle size analysis","Hot melt extrusion"],"language":[{"iso":"eng"}],"citation":{"ama":"Vo AQ, Kutz G, He H, Narala S, Bandari S, Repka MA. Continuous Manufacturing of Ketoprofen Delayed Release Pellets Using Melt Extrusion Technology: Application of QbD Design Space, Inline Near Infrared, and Inline Pellet Size Analysis. Journal of Pharmaceutical Sciences. 2020;109(12):3598-3607. doi:10.1016/j.xphs.2020.09.007","ieee":"A. Q. Vo, G. Kutz, H. He, S. Narala, S. Bandari, and M. A. Repka, “Continuous Manufacturing of Ketoprofen Delayed Release Pellets Using Melt Extrusion Technology: Application of QbD Design Space, Inline Near Infrared, and Inline Pellet Size Analysis,” Journal of Pharmaceutical Sciences, vol. 109, no. 12, pp. 3598–3607, 2020, doi: 10.1016/j.xphs.2020.09.007.","chicago-de":"Vo, Anh Q., Gerd Kutz, Herman He, Sagar Narala, Suresh Bandari und Michael A. Repka. 2020. Continuous Manufacturing of Ketoprofen Delayed Release Pellets Using Melt Extrusion Technology: Application of QbD Design Space, Inline Near Infrared, and Inline Pellet Size Analysis. Journal of Pharmaceutical Sciences 109, Nr. 12: 3598–3607. doi:10.1016/j.xphs.2020.09.007, .","din1505-2-1":"Vo, Anh Q. ; Kutz, Gerd ; He, Herman ; Narala, Sagar ; Bandari, Suresh ; Repka, Michael A.: Continuous Manufacturing of Ketoprofen Delayed Release Pellets Using Melt Extrusion Technology: Application of QbD Design Space, Inline Near Infrared, and Inline Pellet Size Analysis. In: Journal of Pharmaceutical Sciences Bd. 109. Amsterdam [u.a.], Elsevier BV (2020), Nr. 12, S. 3598–3607","short":"A.Q. Vo, G. Kutz, H. He, S. Narala, S. Bandari, M.A. Repka, Journal of Pharmaceutical Sciences 109 (2020) 3598–3607.","ufg":"Vo, Anh Q. u. a.: Continuous Manufacturing of Ketoprofen Delayed Release Pellets Using Melt Extrusion Technology: Application of QbD Design Space, Inline Near Infrared, and Inline Pellet Size Analysis, in: Journal of Pharmaceutical Sciences 109 (2020), H. 12,  S. 3598–3607.","mla":"Vo, Anh Q., et al. “Continuous Manufacturing of Ketoprofen Delayed Release Pellets Using Melt Extrusion Technology: Application of QbD Design Space, Inline Near Infrared, and Inline Pellet Size Analysis.” Journal of Pharmaceutical Sciences, vol. 109, no. 12, 2020, pp. 3598–607, https://doi.org/10.1016/j.xphs.2020.09.007.","bjps":"Vo AQ et al. (2020) Continuous Manufacturing of Ketoprofen Delayed Release Pellets Using Melt Extrusion Technology: Application of QbD Design Space, Inline Near Infrared, and Inline Pellet Size Analysis. Journal of Pharmaceutical Sciences 109, 3598–3607.","havard":"A.Q. Vo, G. Kutz, H. He, S. Narala, S. Bandari, M.A. Repka, Continuous Manufacturing of Ketoprofen Delayed Release Pellets Using Melt Extrusion Technology: Application of QbD Design Space, Inline Near Infrared, and Inline Pellet Size Analysis, Journal of Pharmaceutical Sciences. 109 (2020) 3598–3607.","van":"Vo AQ, Kutz G, He H, Narala S, Bandari S, Repka MA. Continuous Manufacturing of Ketoprofen Delayed Release Pellets Using Melt Extrusion Technology: Application of QbD Design Space, Inline Near Infrared, and Inline Pellet Size Analysis. Journal of Pharmaceutical Sciences. 2020;109(12):3598–607.","chicago":"Vo, Anh Q., Gerd Kutz, Herman He, Sagar Narala, Suresh Bandari, and Michael A. Repka. “Continuous Manufacturing of Ketoprofen Delayed Release Pellets Using Melt Extrusion Technology: Application of QbD Design Space, Inline Near Infrared, and Inline Pellet Size Analysis.” Journal of Pharmaceutical Sciences 109, no. 12 (2020): 3598–3607. https://doi.org/10.1016/j.xphs.2020.09.007.","apa":"Vo, A. Q., Kutz, G., He, H., Narala, S., Bandari, S., & Repka, M. A. (2020). Continuous Manufacturing of Ketoprofen Delayed Release Pellets Using Melt Extrusion Technology: Application of QbD Design Space, Inline Near Infrared, and Inline Pellet Size Analysis. Journal of Pharmaceutical Sciences, 109(12), 3598–3607. https://doi.org/10.1016/j.xphs.2020.09.007"},"volume":109,"title":"Continuous Manufacturing of Ketoprofen Delayed Release Pellets Using Melt Extrusion Technology: Application of QbD Design Space, Inline Near Infrared, and Inline Pellet Size Analysis","status":"public","page":"3598-3607","external_id":{"isi":["000590406100010"]},"author":[{"first_name":"Anh Q.","full_name":"Vo, Anh Q.","last_name":"Vo"},{"first_name":"Gerd","last_name":"Kutz","id":"12015","full_name":"Kutz, Gerd"},{"first_name":"Herman","last_name":"He","full_name":"He, Herman"},{"last_name":"Narala","first_name":"Sagar","full_name":"Narala, Sagar"},{"first_name":"Suresh","last_name":"Bandari","full_name":"Bandari, Suresh"},{"last_name":"Repka","first_name":"Michael A.","full_name":"Repka, Michael A."}],"year":"2020"},{"citation":{"chicago-de":"Zhang, Fan, K. Pinkal, Florian Conradi, Patrick Wefing, Jan Schneider und Oliver Niggemann. 2019. Quality Control of Continuous Wort Production through Production Data Analysis in Latent Space. In: .","din1505-2-1":"Zhang, Fan ; Pinkal, K. ; Conradi, Florian ; Wefing, Patrick ; Schneider, Jan ; Niggemann, Oliver: Quality Control of Continuous Wort Production through Production Data Analysis in Latent Space. In: , 2019","short":"F. Zhang, K. Pinkal, F. Conradi, P. Wefing, J. Schneider, O. Niggemann, in: 2019.","chicago":"Zhang, Fan, K. Pinkal, Florian Conradi, Patrick Wefing, Jan Schneider, and Oliver Niggemann. “Quality Control of Continuous Wort Production through Production Data Analysis in Latent Space,” 2019.","apa":"Zhang, F., Pinkal, K., Conradi, F., Wefing, P., Schneider, J., & Niggemann, O. (2019). Quality Control of Continuous Wort Production through Production Data Analysis in Latent Space. IEEE-ICIT Feb 2019, Melbourne, Australia.","ufg":"Zhang, Fan u. a.: Quality Control of Continuous Wort Production through Production Data Analysis in Latent Space, in: o. Hg.: o. O. 2019.","mla":"Zhang, Fan, et al. Quality Control of Continuous Wort Production through Production Data Analysis in Latent Space. 2019.","havard":"F. Zhang, K. Pinkal, F. Conradi, P. Wefing, J. Schneider, O. Niggemann, Quality Control of Continuous Wort Production through Production Data Analysis in Latent Space, in: 2019.","bjps":"Zhang F et al. (2019) Quality Control of Continuous Wort Production through Production Data Analysis in Latent Space.","van":"Zhang F, Pinkal K, Conradi F, Wefing P, Schneider J, Niggemann O. Quality Control of Continuous Wort Production through Production Data Analysis in Latent Space. In 2019.","ieee":"F. Zhang, K. Pinkal, F. Conradi, P. Wefing, J. Schneider, and O. Niggemann, “Quality Control of Continuous Wort Production through Production Data Analysis in Latent Space,” presented at the IEEE-ICIT Feb 2019, Melbourne, Australia, 2019.","ama":"Zhang F, Pinkal K, Conradi F, Wefing P, Schneider J, Niggemann O. Quality Control of Continuous Wort Production through Production Data Analysis in Latent Space. 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Wittland, K. Stake, B. Schattenberg, H. Rohrbeck, U. Hermenau, and J. Schneider, “Neuartige Zucker - Kalorienreduktion in Lebensmitteln,” Ernährung im Fokus, no. 4, pp. 262–267, 2019.","ama":"Wittland S, Stake K, Schattenberg B, Rohrbeck H, Hermenau U, Schneider J. Neuartige Zucker - Kalorienreduktion in Lebensmitteln. Ernährung im Fokus. 2019;(4):262-267.","chicago-de":"Wittland, Sebastian, Kirsten Stake, Britta Schattenberg, Hanna Rohrbeck, Ute Hermenau und Jan Schneider. 2019. Neuartige Zucker - Kalorienreduktion in Lebensmitteln. Ernährung im Fokus, Nr. 4: 262–267.","din1505-2-1":"Wittland, Sebastian ; Stake, Kirsten ; Schattenberg, Britta ; Rohrbeck, Hanna ; Hermenau, Ute ; Schneider, Jan: Neuartige Zucker - Kalorienreduktion in Lebensmitteln. In: Ernährung im Fokus, Bundesanstalt für Landwirtschaft und Ernährung (BLE) (2019), Nr. 4, S. 262–267","short":"S. Wittland, K. Stake, B. Schattenberg, H. Rohrbeck, U. Hermenau, J. 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Schonende Pasteurisation von Fruchtsäften: Nicht-Isotherme kinetische Untersuchung qualitätsbestimmender Inhaltsstoffe (Vol. 73, Issue S1). https://doi.org/ https://doi.org/10.1002/lemi.201951127","bjps":"Katsch L and Schneider J (2019) Schonende Pasteurisation von Fruchtsäften: Nicht-Isotherme Kinetische Untersuchung Qualitätsbestimmender Inhaltsstoffe. .","mla":"Katsch, Linda, and Jan Schneider. Schonende Pasteurisation von Fruchtsäften: Nicht-Isotherme Kinetische Untersuchung Qualitätsbestimmender Inhaltsstoffe. no. S1, 2019, https://doi.org/ https://doi.org/10.1002/lemi.201951127.","havard":"L. Katsch, J. Schneider, Schonende Pasteurisation von Fruchtsäften: Nicht-Isotherme kinetische Untersuchung qualitätsbestimmender Inhaltsstoffe, 2019.","ufg":"Katsch, Linda/Schneider, Jan: Schonende Pasteurisation von Fruchtsäften: Nicht-Isotherme kinetische Untersuchung qualitätsbestimmender Inhaltsstoffe, Bd. 73, o. O. 2019 (Lebensmittelchemie).","ama":"Katsch L, Schneider J. Schonende Pasteurisation von Fruchtsäften: Nicht-Isotherme Kinetische Untersuchung Qualitätsbestimmender Inhaltsstoffe. Vol 73.; 2019. doi: https://doi.org/10.1002/lemi.201951127","van":"Katsch L, Schneider J. Schonende Pasteurisation von Fruchtsäften: Nicht-Isotherme kinetische Untersuchung qualitätsbestimmender Inhaltsstoffe. 2019. 127 p. (Lebensmittelchemie; vol. 73).","din1505-2-1":"Katsch, Linda ; Schneider, Jan: Schonende Pasteurisation von Fruchtsäften: Nicht-Isotherme kinetische Untersuchung qualitätsbestimmender Inhaltsstoffe, Lebensmittelchemie. Bd. 73, 2019","chicago-de":"Katsch, Linda und Jan Schneider. 2019. Schonende Pasteurisation von Fruchtsäften: Nicht-Isotherme kinetische Untersuchung qualitätsbestimmender Inhaltsstoffe. Bd. 73. Lebensmittelchemie. doi: https://doi.org/10.1002/lemi.201951127, .","short":"L. Katsch, J. Schneider, Schonende Pasteurisation von Fruchtsäften: Nicht-Isotherme Kinetische Untersuchung Qualitätsbestimmender Inhaltsstoffe, 2019."},"title":"Schonende Pasteurisation von Fruchtsäften: Nicht-Isotherme kinetische Untersuchung qualitätsbestimmender Inhaltsstoffe","series_title":"Lebensmittelchemie"},{"external_id":{"isi":["000476965900009"]},"year":"2019","author":[{"last_name":"Griese","full_name":"Griese, Martin","id":"52308","first_name":"Martin"},{"full_name":"Hoffrath, Marc Philippe","first_name":"Marc Philippe","last_name":"Hoffrath"},{"id":"43927","full_name":"Broeker, Timo","last_name":"Broeker","first_name":"Timo"},{"full_name":"Schulte, Thomas","last_name":"Schulte","first_name":"Thomas","id":"46242"},{"orcid":"0000-0001-6401-8873","id":"13209","full_name":"Schneider, Jan","last_name":"Schneider","first_name":"Jan"}],"status":"public","page":"77 - 90","title":"Hardware-in-the-Loop simulation of an optimized energy management incorporating an experimental biocatalytic methanation reactor","citation":{"short":"M. Griese, M.P. Hoffrath, T. Broeker, T. Schulte, J. Schneider, Energy : The International Journal 181 (2019) 77–90.","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","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, .","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","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.","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. 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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.","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."},"volume":181,"keyword":["Biological methanation","Energy management","HIL simulation","Optimization","Scalable models"],"language":[{"iso":"eng"}],"publication_identifier":{"eissn":["1873-6785"],"issn":["0360-5442"]},"publication":"Energy : the international journal","date_created":"2021-04-08T07:42:48Z","date_updated":"2025-06-25T07:48:53Z","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"}],"department":[{"_id":"DEP4023"},{"_id":"DEP4018"}],"conference":{"start_date":"2018-06-17","end_date":"2018-06-21","name":"31st International Conference on Efficiency, Cost, Optimization, Simulation, and Environmental Impact of Energy Systems (ECOS)","location":"Guimaraes, PORTUGAL"},"publisher":"Elsevier","quality_controlled":"1","isi":"1","publication_status":"published","_id":"5435","doi":"10.1016/j.energy.2019.05.092","type":"journal_article","intvolume":" 181","user_id":"83781"},{"status":"public","conference":{"start_date":"2019-05-23","end_date":"2019-05-23","name":"Food Safety Forum","location":"München"},"department":[{"_id":"DEP4023"},{"_id":"DEP4018"},{"_id":"DEP1308"}],"author":[{"first_name":"Knut","last_name":"Schwarzer","id":"13329","full_name":"Schwarzer, Knut"},{"orcid":"0000-0001-6628-3929 ","last_name":"Katsch","first_name":"Linda","full_name":"Katsch, Linda","id":"71614"},{"id":"58425","last_name":"Weishaupt","full_name":"Weishaupt, Imke","first_name":"Imke"},{"first_name":"Jan","last_name":"Schneider","id":"13209","full_name":"Schneider, Jan","orcid":"0000-0001-6401-8873"}],"year":"2019","citation":{"ama":"Schwarzer K, Katsch L, Weishaupt I, Schneider J. 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Prämierungen belegen hohes Niveau – DLG-Qualitätsprüfungen 2010 und 2011 – Rohwürste und Rohpökelwaren. Fleischwirtschaft 91, Nr. 9: 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","short":"A. Stiebing, H. Thumel, Fleischwirtschaft 91 (2011) 86–91."},"title":"Prämierungen belegen hohes Niveau – DLG-Qualitätsprüfungen 2010 und 2011 – Rohwürste und Rohpökelwaren","_id":"5341","language":[{"iso":"ger"}],"intvolume":" 91","date_updated":"2024-05-17T12:58:24Z","user_id":"83778","type":"journal_article","date_created":"2021-03-29T09:17:02Z","publication":"Fleischwirtschaft "},{"date_updated":"2023-03-15T13:49:58Z","user_id":"79260","intvolume":" 91","type":"journal_article","date_created":"2021-03-29T09:20:40Z","publication":"Fleischwirtschaft","language":[{"iso":"ger"}],"_id":"5342","volume":91,"citation":{"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.","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.","short":"A. Stiebing, B. Schmidt, Fleischwirtschaft 91 (2011) 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","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.","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.","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.","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.","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.","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.","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.","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."},"title":"Kennzeichnung nicht zwingend erforderlich – Einfluss von Transglutaminase auf den Zusammenhalt von Rohschinken mit unterschiedlichem Salzgehalt","page":"S. 44-46","status":"public","department":[{"_id":"DEP4023"},{"_id":"DEP4019"}],"author":[{"last_name":"Stiebing","full_name":"Stiebing, Achim","first_name":"Achim","id":"12235"},{"first_name":"Bastian","id":"69980","last_name":"Schmidt","full_name":"Schmidt, Bastian"}],"year":2011,"issue":"11"},{"type":"journal_article","date_created":"2021-03-29T09:24:46Z","publication_identifier":{"issn":["0937-1478"],"eissn":["1521-3811 "]},"publication":"ebensmittelchemie : Zeitschrift der Lebensmittelchemischen Gesellschaft, Fachgruppe in der Gesellschaft Deutscher Chemiker ","intvolume":" 65","date_updated":"2024-05-21T07:01:17Z","user_id":"83781","doi":" https://doi.org/10.1002/lemi.201290041","_id":"5343","language":[{"iso":"ger"}],"title":"Auswirkungen von Rohkaffeedämpfung und Röstung auf die Kaffeesäuren","publication_status":"published","citation":{"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.","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","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, .","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","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.","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","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.","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.","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.","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."},"volume":65,"issue":"2","department":[{"_id":"DEP4023"},{"_id":"DEP4026"}],"year":"2011","author":[{"last_name":"Zapp","first_name":"Jürgen","id":"12568","full_name":"Zapp, Jürgen"},{"full_name":"Torenz, R.","first_name":"R.","last_name":"Torenz"}],"publisher":"Wiley-VCH","page":"S. 33","status":"public"},{"title":"SURFACTANT MEDIATED EXTRACTION OF TRITERPENES AND THEIR DIRECT HPLC ANALYSIS FROM THE MICELLAR SYSTEM","publication_status":"published","citation":{"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","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.","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.","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.","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.","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.","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.","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.","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","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, .","short":"P. Schneider, S.S. Hosseiny, F. Bischoff, U. Müller, H.J. Bart, K. Schlitter, V. Jordan, Instrumentation Science & Technology (2011) 407–418."},"department":[{"_id":"DEP4023"},{"_id":"DEP4009"}],"author":[{"first_name":"Pia","last_name":"Schneider","full_name":"Schneider, Pia","id":"75629"},{"full_name":"Hosseiny, S. S.","first_name":"S. S.","last_name":"Hosseiny"},{"first_name":"F.","full_name":"Bischoff, F.","last_name":"Bischoff"},{"id":"12119","last_name":"Müller","full_name":"Müller, Ulrich","first_name":"Ulrich"},{"first_name":"H. J.","full_name":"Bart, H. J.","last_name":"Bart"},{"first_name":"K.","last_name":"Schlitter","full_name":"Schlitter, K."},{"full_name":"Jordan, V.","first_name":"V.","last_name":"Jordan"}],"year":2011,"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"}],"page":"407-418","status":"public","type":"journal_article","date_created":"2021-04-07T12:32:48Z","publication":"Instrumentation Science & Technology","publication_identifier":{"eissn":["1525-6030"],"issn":["1073-9149"]},"date_updated":"2023-03-15T13:49:59Z","user_id":"15514","language":[{"iso":"eng"}],"keyword":["oleanolic acid","Salvia triloba","surfactants","triterpenes","ursolic acid"],"doi":"10.1080/10739149.2011.602167","_id":"5406"},{"status":"public","author":[{"id":"12864","last_name":"Pliske","full_name":"Pliske, Roland","first_name":"Roland"},{"id":"12119","last_name":"Müller","full_name":"Müller, Ulrich","first_name":"Ulrich"}],"year":2011,"conference":{"name":"1st European Congress of Applied Biotechnology ECAB 2011 gemeinsam mit ECCE 2011","location":"Berlin","end_date":"2011-09-29","start_date":"2011-09-25"},"department":[{"_id":"DEP4023"},{"_id":"DEP4009"}],"citation":{"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.","chicago":"Pliske, Roland, and Ulrich Müller. “Investigation on Increasing the Velocity of the Freeze Drying by Friction Effects,” 2011.","van":"Pliske R, Müller U. Investigation on increasing the velocity of the freeze drying by friction effects. In 2011.","ufg":"Pliske, Roland/Müller, Ulrich (2011): Investigation on increasing the velocity of the freeze drying by friction effects, in: .","mla":"Pliske, Roland, and Ulrich Müller. Investigation on Increasing the Velocity of the Freeze Drying by Friction Effects. 2011.","bjps":"Pliske R and Müller U (2011) Investigation on Increasing the Velocity of the Freeze Drying by Friction Effects.","havard":"R. Pliske, U. Müller, Investigation on increasing the velocity of the freeze drying by friction effects, in: 2011.","short":"R. Pliske, U. Müller, in: 2011.","chicago-de":"Pliske, Roland und Ulrich Müller. 2011. Investigation on increasing the velocity of the freeze drying by friction effects. In: .","din1505-2-1":"Pliske, Roland ; Müller, Ulrich: Investigation on increasing the velocity of the freeze drying by friction effects. In: , 2011","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.","ama":"Pliske R, Müller U. Investigation on increasing the velocity of the freeze drying by friction effects. In: ; 2011."},"publication_status":"published","title":"Investigation on increasing the velocity of the freeze drying by friction effects","_id":"5409","language":[{"iso":"eng"}],"user_id":"45673","date_updated":"2023-03-15T13:49:59Z","type":"conference_abstract","date_created":"2021-04-07T13:01:24Z"},{"title":"Numerische Strömungssimulation in der Verfahrenstechnik","publication_status":"published","citation":{"short":"J. Zapp, A. Wagner, in: Fachtagung Numerische Strömungssimulation, Lemgo, 2011.","din1505-2-1":"Zapp, Jürgen ; Wagner, A.: Numerische Strömungssimulation in der Verfahrenstechnik. In: Fachtagung Numerische Strömungssimulation. Lemgo, 2011","chicago-de":"Zapp, Jürgen und A. Wagner. 2011. Numerische Strömungssimulation in der Verfahrenstechnik. In: Fachtagung Numerische Strömungssimulation. Lemgo.","apa":"Zapp, J., & Wagner, A. (2011). Numerische Strömungssimulation in der Verfahrenstechnik. In Fachtagung Numerische Strömungssimulation. Lemgo.","chicago":"Zapp, Jürgen, 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.","havard":"J. Zapp, A. Wagner, 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.","mla":"Zapp, Jürgen, and A. Wagner. “Numerische Strömungssimulation in der Verfahrenstechnik.” Fachtagung Numerische Strömungssimulation, 2011.","ufg":"Zapp, Jürgen/Wagner, A. (2011): Numerische Strömungssimulation in der Verfahrenstechnik, in: Fachtagung Numerische Strömungssimulation, Lemgo.","ieee":"J. Zapp 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."},"conference":{"name":"Fachtagung Numerische Strömungssimulation","location":"Lemgo","start_date":"2011-10-07"},"department":[{"_id":"DEP4023"},{"_id":"DEP4009"}],"author":[{"id":"12568","first_name":"Jürgen","full_name":"Zapp, Jürgen","last_name":"Zapp"},{"full_name":"Wagner, A.","last_name":"Wagner","first_name":"A."}],"year":2011,"status":"public","date_created":"2021-04-07T13:09:58Z","type":"conference","publication":"Fachtagung Numerische Strömungssimulation","date_updated":"2023-03-15T13:49:59Z","user_id":"15514","_id":"5410","language":[{"iso":"ger"}],"place":"Lemgo"},{"language":[{"iso":"eng"}],"_id":"5411","publication":"Fresenius Tagung \"Analytik und QS\", Mainz, 13./14.10.2011","date_created":"2021-04-07T13:19:30Z","type":"conference","user_id":"83778","date_updated":"2024-04-29T10:17:23Z","year":"2011","author":[{"id":"12640","first_name":"Barbara","full_name":"Becker, Barbara","last_name":"Becker"}],"department":[{"_id":"DEP4023"},{"_id":"DEP4026"}],"conference":{"start_date":"2011-10-13","end_date":"2011-10-14","location":"Mainz","name":"Fresenius Tagung \"Analytik und QS\""},"status":"public","title":"Mikrobiologische Richt- und Warnwerte aus der DGHM","citation":{"chicago":"Becker, Barbara. “Mikrobiologische Richt- Und Warnwerte Aus Der DGHM.” In Fresenius Tagung “Analytik Und QS”, Mainz, 13./14.10.2011, 2011.","apa":"Becker, B. (2011). Mikrobiologische Richt- und Warnwerte aus der DGHM. Fresenius Tagung “Analytik Und QS”, Mainz, 13./14.10.2011. Fresenius Tagung “Analytik und QS,” Mainz.","ieee":"B. Becker, “Mikrobiologische Richt- und Warnwerte aus der DGHM,” presented at the Fresenius Tagung “Analytik und QS,” Mainz, 2011.","ufg":"Becker, Barbara: Mikrobiologische Richt- und Warnwerte aus der DGHM, in: o. Hg.: Fresenius Tagung „Analytik und QS“, Mainz, 13./14.10.2011, o. O. 2011.","havard":"B. Becker, Mikrobiologische Richt- und Warnwerte aus der DGHM, in: Fresenius Tagung “Analytik Und QS”, Mainz, 13./14.10.2011, 2011.","bjps":"Becker B (2011) Mikrobiologische Richt- Und Warnwerte Aus Der DGHM. Fresenius Tagung ‘Analytik Und QS’, Mainz, 13./14.10.2011.","mla":"Becker, Barbara. “Mikrobiologische Richt- Und Warnwerte Aus Der DGHM.” Fresenius Tagung “Analytik Und QS”, Mainz, 13./14.10.2011, 2011.","van":"Becker B. Mikrobiologische Richt- und Warnwerte aus der DGHM. 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Becker, in: Fresenius Tagung “Analytik Und QS”, Mainz, 13./14.10.2011, 2011."},"publication_status":"published"},{"publication":"Fresenius Fachtagung Abfüllung sensibler Getränke, Berlin, 29.-30.10.2011","type":"conference","date_created":"2021-04-07T13:23:48Z","user_id":"83779","date_updated":"2024-05-24T07:20:31Z","language":[{"iso":"ger"}],"_id":"5412","title":"Minimal Processing - Der Weg zur Produkt und Ressourcen schonenden Getränkepasteurisation","citation":{"ama":"Schneider J, Schwarzer K, Dammann A, Müller U, Voetz M. Minimal Processing - Der Weg zur Produkt und Ressourcen schonenden Getränkepasteurisation. In: Fresenius Fachtagung Abfüllung sensibler Getränke, Berlin, 29.-30.10.2011. ; 2011.","ieee":"J. Schneider, K. Schwarzer, A. Dammann, U. Müller, and M. 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Entkeimung von Festen Pflanzlichen Und Flüssigen Substanzen – Ein Überblick. 2010.","ufg":"Müller, Ulrich (2010): Entkeimung von festen pflanzlichen und flüssigen Substanzen – ein Überblick, in: .","short":"U. Müller, in: 2010.","chicago-de":"Müller, Ulrich. 2010. Entkeimung von festen pflanzlichen und flüssigen Substanzen – ein Überblick. In: .","din1505-2-1":"Müller, Ulrich: Entkeimung von festen pflanzlichen und flüssigen Substanzen – ein Überblick. In: , 2010"},"title":"Entkeimung von festen pflanzlichen und flüssigen Substanzen – ein Überblick","status":"public","department":[{"_id":"DEP4023"},{"_id":"DEP4009"}],"conference":{"start_date":"2010-12-10","end_date":"2010-12-10","name":"7. 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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."}],"page":"107-120","status":"public","publisher":"Springer Verlag","title":"Molekularbiologische Methoden zum Nachweis lebensmittelübertragbarer Viren","publication_status":"published","citation":{"ieee":"B. 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.","ama":"Becker B. Molekularbiologische Methoden zum Nachweis lebensmittelübertragbarer Viren. In: Busch U, ed. Molekularbiologische Methoden in der Lebensmittelanalytik. Springer Verlag; 2010:107-120. doi:10.1007/978-3-642-10716-0_8","apa":"Becker, B. (2010). Molekularbiologische Methoden zum Nachweis lebensmittelübertragbarer Viren. In U. Busch (Ed.), Molekularbiologische Methoden in der Lebensmittelanalytik (pp. 107–120). Springer Verlag. https://doi.org/10.1007/978-3-642-10716-0_8","chicago":"Becker, Barbara. “Molekularbiologische Methoden zum Nachweis lebensmittelübertragbarer Viren.” In Molekularbiologische Methoden in der Lebensmittelanalytik, edited by Ulrich Busch, 107–20. Berlin: Springer Verlag, 2010. https://doi.org/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.","ufg":"Becker, Barbara: Molekularbiologische Methoden zum Nachweis lebensmittelübertragbarer Viren, in: Busch, Ulrich (Hg.): Molekularbiologische Methoden in der Lebensmittelanalytik, Berlin 2010,  S. 107–120.","mla":"Becker, Barbara. “Molekularbiologische Methoden zum Nachweis lebensmittelübertragbarer Viren.” Molekularbiologische Methoden in der Lebensmittelanalytik, edited by Ulrich Busch, Springer Verlag, 2010, pp. 107–20, https://doi.org/10.1007/978-3-642-10716-0_8.","havard":"B. Becker, Molekularbiologische Methoden zum Nachweis lebensmittelübertragbarer Viren, in: U. Busch (Ed.), Molekularbiologische Methoden in der Lebensmittelanalytik, Springer Verlag, Berlin, 2010: pp. 107–120.","bjps":"Becker B (2010) Molekularbiologische Methoden zum Nachweis lebensmittelübertragbarer Viren. In Busch U (ed.), Molekularbiologische Methoden in der Lebensmittelanalytik. Berlin: Springer Verlag, pp. 107–120.","short":"B. Becker, in: U. Busch (Ed.), Molekularbiologische Methoden in der Lebensmittelanalytik, Springer Verlag, Berlin, 2010, pp. 107–120.","chicago-de":"Becker, Barbara. 2010. Molekularbiologische Methoden zum Nachweis lebensmittelübertragbarer Viren. In: Molekularbiologische Methoden in der Lebensmittelanalytik, hg. von Ulrich Busch, 107–120. Berlin: Springer Verlag. doi:10.1007/978-3-642-10716-0_8, .","din1505-2-1":"Becker, Barbara: Molekularbiologische Methoden zum Nachweis lebensmittelübertragbarer Viren. In: Busch, U. (Hrsg.): Molekularbiologische Methoden in der Lebensmittelanalytik. 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