[{"article_number":"1","type":"scientific_journal_article","_id":"13651","related_material":{"link":[{"url":"https://lehti.seamk.fi/journal/demonstration-of-listeria-innocua-and-escherichia-coli-growth-in-ready-to-eat-vegan-foods/","relation":"confirmation"}]},"status":"public","department":[{"_id":"DEP4000"}],"intvolume":"         2","place":"SEINÄJOKI","user_id":"83781","article_type":"original","issue":"1","title":"Demonstration of Listeria innocua and Escherichia coli growth in ready-to-eat vegan foods","citation":{"din1505-2-1":"<span style=\"font-variant:small-caps;\">Müller, Carolin</span> ; <span style=\"font-variant:small-caps;\">Alarinta, Jarmo</span> ; <span style=\"font-variant:small-caps;\">Frahm, Björn</span> ; <span style=\"font-variant:small-caps;\">Wirtanen, Gun</span>: Demonstration of Listeria innocua and Escherichia coli growth in ready-to-eat vegan foods. In: <i>SeAMK Journal</i> Bd. 2. SEINÄJOKI, SeAMK (2025), Nr. 1","havard":"C. Müller, J. Alarinta, B. Frahm, G. Wirtanen, Demonstration of Listeria innocua and Escherichia coli growth in ready-to-eat vegan foods, SeAMK Journal. 2 (2025).","van":"Müller C, Alarinta J, Frahm B, Wirtanen G. Demonstration of Listeria innocua and Escherichia coli growth in ready-to-eat vegan foods. SeAMK Journal. 2025;2(1).","chicago-de":"Müller, Carolin, Jarmo Alarinta, Björn Frahm und Gun Wirtanen. 2025. Demonstration of Listeria innocua and Escherichia coli growth in ready-to-eat vegan foods. <i>SeAMK Journal</i> 2, Nr. 1.","chicago":"Müller, Carolin, Jarmo Alarinta, Björn Frahm, and Gun Wirtanen. “Demonstration of Listeria Innocua and Escherichia Coli Growth in Ready-to-Eat Vegan Foods.” <i>SeAMK Journal</i> 2, no. 1 (2025).","bjps":"<b>Müller C <i>et al.</i></b> (2025) Demonstration of Listeria Innocua and Escherichia Coli Growth in Ready-to-Eat Vegan Foods. <i>SeAMK Journal</i> <b>2</b>.","mla":"Müller, Carolin, et al. “Demonstration of Listeria Innocua and Escherichia Coli Growth in Ready-to-Eat Vegan Foods.” <i>SeAMK Journal</i>, vol. 2, no. 1, 1, 2025.","short":"C. Müller, J. Alarinta, B. Frahm, G. Wirtanen, SeAMK Journal 2 (2025).","ufg":"<b>Müller, Carolin u. a.</b>: Demonstration of Listeria innocua and Escherichia coli growth in ready-to-eat vegan foods, in: <i>SeAMK Journal</i> 2 (2025), H. 1.","ama":"Müller C, Alarinta J, Frahm B, Wirtanen G. Demonstration of Listeria innocua and Escherichia coli growth in ready-to-eat vegan foods. <i>SeAMK Journal</i>. 2025;2(1).","ieee":"C. Müller, J. Alarinta, B. Frahm, and G. Wirtanen, “Demonstration of Listeria innocua and Escherichia coli growth in ready-to-eat vegan foods,” <i>SeAMK Journal</i>, vol. 2, no. 1, Art. no. 1, 2025.","apa":"Müller, C., Alarinta, J., Frahm, B., &#38; Wirtanen, G. (2025). Demonstration of Listeria innocua and Escherichia coli growth in ready-to-eat vegan foods. <i>SeAMK Journal</i>, <i>2</i>(1), Article 1."},"oa":"1","publication_identifier":{"issn":["2984-1917"]},"abstract":[{"lang":"eng","text":"Microbial food safety is the master key for reducing illness caused by the consumption of foodstuffs. This demonstration therefore aims to use non-pathogenic surrogates to draw conclusions whether vegan ready-to-eat model food serves as a base for growth of pathogenic Escherichia coli and Listeria monocytogenes in vegan ready-to-eat meat substitute in case of a potential contamination, causing a reduction of food safety.\r\nPackages of ready-to-eat vegan meat substitutes were inoculated with certain level of non-pathogenic L. innocua and E. coli and incubated at varying environmental conditions before they were examined for changes in the physico-chemical properties.\r\nThe observed ability of the microbes to grow in the snacks may cause a reduction in food safety. This demonstration shows that these ready-to-eat-snacks may cause a reduction in food safety if the product studied is contaminated."}],"publisher":"SeAMK","publication":"SeAMK Journal","date_updated":"2026-04-08T13:41:35Z","quality_controlled":"1","year":"2025","main_file_link":[{"open_access":"1","url":"https://urn.fi/URN:NBN:fi-fe2025040223221"}],"language":[{"iso":"eng"}],"author":[{"last_name":"Müller","full_name":"Müller, Carolin","id":"67085","first_name":"Carolin"},{"full_name":"Alarinta, Jarmo","first_name":"Jarmo","last_name":"Alarinta"},{"last_name":"Frahm","first_name":"Björn","full_name":"Frahm, Björn","id":"45666"},{"full_name":"Wirtanen, Gun","first_name":"Gun","last_name":"Wirtanen"}],"date_created":"2026-03-27T17:29:35Z","keyword":["Vegan food","Ready-to-eat food","RTE","Listeria innocua","Escherichia coli","food safety","microbial spoilage","shelf life study"],"publication_status":"published","volume":2},{"author":[{"full_name":"Rohm, Harald","first_name":"Harald","last_name":"Rohm"},{"last_name":"Morejón Caraballo","first_name":"Sophie","full_name":"Morejón Caraballo, Sophie"},{"first_name":"Ana","full_name":"Salvador, Ana","last_name":"Salvador"},{"last_name":"Mendo","full_name":"Mendo, Sofia","first_name":"Sofia"},{"last_name":"Llorca","full_name":"Llorca, Empar","first_name":"Empar"},{"full_name":"Cattaneo, Stefano","first_name":"Stefano","last_name":"Cattaneo"},{"last_name":"De Noni","full_name":"De Noni, Ivano","first_name":"Ivano"},{"full_name":"Struck, Susanne","id":"85030","orcid":"https://orcid.org/0000-0002-1281-5966","first_name":"Susanne","last_name":"Struck"},{"last_name":"Foschino","full_name":"Foschino, Roberto","first_name":"Roberto"},{"full_name":"Hernando, Isabel","first_name":"Isabel","last_name":"Hernando"}],"date_created":"2025-04-25T12:30:10Z","volume":14,"publication_status":"published","keyword":["food losses","sustainability","by-product utilization","spreadability"],"year":"2025","language":[{"iso":"eng"}],"publisher":"MDPI AG","date_updated":"2025-06-12T08:56:24Z","publication":"Foods : open access journal","publication_identifier":{"eissn":["2304-8158"]},"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"}],"issue":"9","doi":"10.3390/foods14091489","citation":{"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. <i>Foods : open access journal</i> 14, Nr. 9. doi:<a href=\"https://doi.org/10.3390/foods14091489\">10.3390/foods14091489</a>, .","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.” <i>Foods : Open Access Journal</i> 14, no. 9 (2025). <a href=\"https://doi.org/10.3390/foods14091489\">https://doi.org/10.3390/foods14091489</a>.","bjps":"<b>Rohm H <i>et al.</i></b> (2025) Sensory Properties of Fermented Blends of Sunflower Press Cake and Whey. <i>Foods : open access journal</i> <b>14</b>.","din1505-2-1":"<span style=\"font-variant:small-caps;\"><span style=\"font-variant:small-caps;\">Rohm, Harald</span> ; <span style=\"font-variant:small-caps;\">Morejón Caraballo, Sophie</span> ; <span style=\"font-variant:small-caps;\">Salvador, Ana</span> ; <span style=\"font-variant:small-caps;\">Mendo, Sofia</span> ; <span style=\"font-variant:small-caps;\">Llorca, Empar</span> ; <span style=\"font-variant:small-caps;\">Cattaneo, Stefano</span> ; <span style=\"font-variant:small-caps;\">De Noni, Ivano</span> ; <span style=\"font-variant:small-caps;\">Struck, Susanne</span> ; u. a.</span>: Sensory Properties of Fermented Blends of Sunflower Press Cake and Whey. In: <i>Foods : open access journal</i> Bd. 14. Basel, MDPI AG (2025), Nr. 9","havard":"H. Rohm, S. Morejón Caraballo, A. Salvador, S. Mendo, E. Llorca, S. Cattaneo, I. De Noni, S. Struck, R. Foschino, I. Hernando, Sensory Properties of Fermented Blends of Sunflower Press Cake and Whey, Foods : Open Access Journal. 14 (2025).","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).","ama":"Rohm H, Morejón Caraballo S, Salvador A, et al. Sensory Properties of Fermented Blends of Sunflower Press Cake and Whey. <i>Foods : open access journal</i>. 2025;14(9). doi:<a href=\"https://doi.org/10.3390/foods14091489\">10.3390/foods14091489</a>","ieee":"H. Rohm <i>et al.</i>, “Sensory Properties of Fermented Blends of Sunflower Press Cake and Whey,” <i>Foods : open access journal</i>, vol. 14, no. 9, Art. no. 1489, 2025, doi: <a href=\"https://doi.org/10.3390/foods14091489\">10.3390/foods14091489</a>.","apa":"Rohm, H., Morejón Caraballo, S., Salvador, A., Mendo, S., Llorca, E., Cattaneo, S., De Noni, I., Struck, S., Foschino, R., &#38; Hernando, I. (2025). Sensory Properties of Fermented Blends of Sunflower Press Cake and Whey. <i>Foods : Open Access Journal</i>, <i>14</i>(9), Article 1489. <a href=\"https://doi.org/10.3390/foods14091489\">https://doi.org/10.3390/foods14091489</a>","mla":"Rohm, Harald, et al. “Sensory Properties of Fermented Blends of Sunflower Press Cake and Whey.” <i>Foods : Open Access Journal</i>, vol. 14, no. 9, 1489, 2025, <a href=\"https://doi.org/10.3390/foods14091489\">https://doi.org/10.3390/foods14091489</a>.","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).","ufg":"<b>Rohm, Harald u. a.</b>: Sensory Properties of Fermented Blends of Sunflower Press Cake and Whey, in: <i>Foods : open access journal</i> 14 (2025), H. 9."},"title":"Sensory Properties of Fermented Blends of Sunflower Press Cake and Whey","department":[{"_id":"DEP4008"},{"_id":"DEP4028"}],"intvolume":"        14","status":"public","user_id":"83781","place":"Basel","type":"scientific_journal_article","_id":"12871","article_number":"1489"},{"place":"Oxford ","user_id":"83781","intvolume":"        26","department":[{"_id":"DEP1500"}],"status":"public","doi":"10.1111/obr.13851","citation":{"chicago":"Halbeisen, Georg, Marie Pahlenkemper, Luisa Sabel, Candice Richardson, Zaida Agüera, Fernando Fernandez‐Aranda, and Georgios Paslakis. “The Prognostic Role of Food Addiction for Weight Loss Treatment Outcomes in Individuals with Overweight and Obesity: A Systematic Review and Meta‐analysis.” <i>Obesity Reviews : An Official Journal of the International Association for the Study of Obesity </i> 26, no. 2 (2024). <a href=\"https://doi.org/10.1111/obr.13851\">https://doi.org/10.1111/obr.13851</a>.","chicago-de":"Halbeisen, Georg, Marie Pahlenkemper, Luisa Sabel, Candice Richardson, Zaida Agüera, Fernando Fernandez‐Aranda und Georgios Paslakis. 2024. The prognostic role of food addiction for weight loss treatment outcomes in individuals with overweight and obesity: A systematic review and meta‐analysis. <i>Obesity reviews : an official journal of the International Association for the Study of Obesity </i> 26, Nr. 2. doi:<a href=\"https://doi.org/10.1111/obr.13851\">10.1111/obr.13851</a>, .","bjps":"<b>Halbeisen G <i>et al.</i></b> (2024) The Prognostic Role of Food Addiction for Weight Loss Treatment Outcomes in Individuals with Overweight and Obesity: A Systematic Review and Meta‐analysis. <i>Obesity reviews : an official journal of the International Association for the Study of Obesity </i> <b>26</b>.","din1505-2-1":"<span style=\"font-variant:small-caps;\">Halbeisen, Georg</span> ; <span style=\"font-variant:small-caps;\">Pahlenkemper, Marie</span> ; <span style=\"font-variant:small-caps;\">Sabel, Luisa</span> ; <span style=\"font-variant:small-caps;\">Richardson, Candice</span> ; <span style=\"font-variant:small-caps;\">Agüera, Zaida</span> ; <span style=\"font-variant:small-caps;\">Fernandez‐Aranda, Fernando</span> ; <span style=\"font-variant:small-caps;\">Paslakis, Georgios</span>: The prognostic role of food addiction for weight loss treatment outcomes in individuals with overweight and obesity: A systematic review and meta‐analysis. In: <i>Obesity reviews : an official journal of the International Association for the Study of Obesity </i> Bd. 26. Oxford , Wiley (2024), Nr. 2","van":"Halbeisen G, Pahlenkemper M, Sabel L, Richardson C, Agüera Z, Fernandez‐Aranda F, et al. The prognostic role of food addiction for weight loss treatment outcomes in individuals with overweight and obesity: A systematic review and meta‐analysis. Obesity reviews : an official journal of the International Association for the Study of Obesity . 2024;26(2).","havard":"G. Halbeisen, M. Pahlenkemper, L. Sabel, C. Richardson, Z. Agüera, F. Fernandez‐Aranda, G. Paslakis, The prognostic role of food addiction for weight loss treatment outcomes in individuals with overweight and obesity: A systematic review and meta‐analysis, Obesity Reviews : An Official Journal of the International Association for the Study of Obesity . 26 (2024).","ama":"Halbeisen G, Pahlenkemper M, Sabel L, et al. The prognostic role of food addiction for weight loss treatment outcomes in individuals with overweight and obesity: A systematic review and meta‐analysis. <i>Obesity reviews : an official journal of the International Association for the Study of Obesity </i>. 2024;26(2). doi:<a href=\"https://doi.org/10.1111/obr.13851\">10.1111/obr.13851</a>","apa":"Halbeisen, G., Pahlenkemper, M., Sabel, L., Richardson, C., Agüera, Z., Fernandez‐Aranda, F., &#38; Paslakis, G. (2024). The prognostic role of food addiction for weight loss treatment outcomes in individuals with overweight and obesity: A systematic review and meta‐analysis. <i>Obesity Reviews : An Official Journal of the International Association for the Study of Obesity </i>, <i>26</i>(2), Article e13851. <a href=\"https://doi.org/10.1111/obr.13851\">https://doi.org/10.1111/obr.13851</a>","ieee":"G. Halbeisen <i>et al.</i>, “The prognostic role of food addiction for weight loss treatment outcomes in individuals with overweight and obesity: A systematic review and meta‐analysis,” <i>Obesity reviews : an official journal of the International Association for the Study of Obesity </i>, vol. 26, no. 2, Art. no. e13851, 2024, doi: <a href=\"https://doi.org/10.1111/obr.13851\">10.1111/obr.13851</a>.","mla":"Halbeisen, Georg, et al. “The Prognostic Role of Food Addiction for Weight Loss Treatment Outcomes in Individuals with Overweight and Obesity: A Systematic Review and Meta‐analysis.” <i>Obesity Reviews : An Official Journal of the International Association for the Study of Obesity </i>, vol. 26, no. 2, e13851, 2024, <a href=\"https://doi.org/10.1111/obr.13851\">https://doi.org/10.1111/obr.13851</a>.","ufg":"<b>Halbeisen, Georg u. a.</b>: The prognostic role of food addiction for weight loss treatment outcomes in individuals with overweight and obesity: A systematic review and meta‐analysis, in: <i>Obesity reviews : an official journal of the International Association for the Study of Obesity </i> 26 (2024), H. 2.","short":"G. Halbeisen, M. Pahlenkemper, L. Sabel, C. Richardson, Z. Agüera, F. Fernandez‐Aranda, G. Paslakis, Obesity Reviews : An Official Journal of the International Association for the Study of Obesity  26 (2024)."},"title":"The prognostic role of food addiction for weight loss treatment outcomes in individuals with overweight and obesity: A systematic review and meta‐analysis","issue":"2","article_number":"e13851","_id":"13618","type":"scientific_journal_article","language":[{"iso":"eng"}],"year":"2024","quality_controlled":"1","volume":26,"publication_status":"published","keyword":["bariatric surgery","diverse populations","food addiction","gender differences","obesity","psychotherapy","weight loss"],"date_created":"2026-03-25T14:40:47Z","author":[{"last_name":"Halbeisen","id":"85780","orcid":"0000-0002-9529-2215","full_name":"Halbeisen, Georg","first_name":"Georg"},{"full_name":"Pahlenkemper, Marie","first_name":"Marie","last_name":"Pahlenkemper"},{"full_name":"Sabel, Luisa","first_name":"Luisa","last_name":"Sabel"},{"last_name":"Richardson","full_name":"Richardson, Candice","first_name":"Candice"},{"full_name":"Agüera, Zaida","first_name":"Zaida","last_name":"Agüera"},{"last_name":"Fernandez‐Aranda","first_name":"Fernando","full_name":"Fernandez‐Aranda, Fernando"},{"last_name":"Paslakis","full_name":"Paslakis, Georgios","first_name":"Georgios"}],"abstract":[{"text":"Food addiction (FA) could be a potential prognostic factor of weight loss intervention outcomes. This systematic review with meta‐analysis aimed to (1) estimate this prognostic effect of FA diagnosis and symptom count in individuals with overweight or obesity and (2) explore potential sources of heterogeneity based on properties of the weight loss intervention, study, and sample (e.g., age, gender, ethnicity). We searched PubMed, PsycINFO, and Web of Science for studies reporting on associations between pre‐intervention FA (assessed with the Yale Food Addiction Scale) and weight outcomes after weight loss intervention in individuals with overweight or obesity without a medically diagnosed eating disorder. Twenty‐five studies met inclusion criteria, including 4904 individuals (71% women, <jats:italic>M</jats:italic><jats:sub>age</jats:sub> = 41 years, BMI = 40.82 kg/m<jats:sup>2</jats:sup>), <jats:italic>k</jats:italic> = 18 correlations of weight loss with FA symptom count, and <jats:italic>k</jats:italic> = 21 mean differences between FA diagnosis groups. Pooled estimates of random‐effects meta‐analyses found limited support for a detrimental effect of FA symptom count and diagnosis on weight loss intervention outcomes. Negative associations with FA increased for behavioral weight loss interventions and among more ethnically diverse samples. More research on the interaction of FA with pre‐existing mental health problems and environmental factors is needed.","lang":"eng"}],"publication_identifier":{"eissn":["1467-789X"],"issn":["1467-7881"]},"date_updated":"2026-03-25T15:12:23Z","publication":"Obesity reviews : an official journal of the International Association for the Study of Obesity ","publisher":"Wiley"},{"author":[{"last_name":"Wunderlich","id":"52317","full_name":"Wunderlich, Paul","first_name":"Paul"},{"last_name":"Pauli","first_name":"Daniel","orcid":"0000-0003-0860-4696 ","id":"75850","full_name":"Pauli, Daniel"},{"first_name":"Michael","id":"77059","full_name":"Neumaier, Michael","last_name":"Neumaier"},{"full_name":"Wisser, Stephanie","id":"76627","first_name":"Stephanie","last_name":"Wisser"},{"first_name":"Hans-Jürgen","full_name":"Danneel, Hans-Jürgen","id":"12231","last_name":"Danneel"},{"last_name":"Lohweg","first_name":"Volker","orcid":"0000-0002-3325-7887","id":"1804","full_name":"Lohweg, Volker"},{"last_name":"Dörksen","first_name":"Helene","id":"46416","full_name":"Dörksen, Helene"}],"date_created":"2025-06-24T13:25:13Z","pmid":"1","volume":12,"keyword":["Plant Science","Health Professions (miscellaneous)","Health (social science)","Microbiology","Food Science"],"publication_status":"published","year":"2023","language":[{"iso":"eng"}],"publisher":"MDPI ","publication":"Foods","date_updated":"2025-06-25T13:13:13Z","publication_identifier":{"eissn":["2304-8158"]},"abstract":[{"text":"<jats:p>food are discarded annually, with a worldwide total exceeding 1.3 billion tonnes. A significant contributor to this issue are consumers throwing away still edible food due to the expiration of its best-before date. Best-before dates currently include large safety margins, but more precise and cost effective prediction techniques are required. To address this challenge, research was conducted on low-cost sensors and machine learning techniques were developed to predict the spoilage of fresh pizza. The findings indicate that combining a gas sensor, such as volatile organic compounds or carbon dioxide, with a random forest or extreme gradient boosting regressor can accurately predict the day of spoilage. This provides a more accurate and cost-efficient alternative to current best-before date determination methods, reducing food waste, saving resources, and improving food safety by reducing the risk of consumers consuming spoiled food.","lang":"eng"}],"issue":"6","doi":"10.3390/foods12061347","citation":{"ama":"Wunderlich P, Pauli D, Neumaier M, et al. Enhancing Shelf Life Prediction of Fresh Pizza with Regression Models and Low Cost Sensors. <i>Foods</i>. 2023;12(6). doi:<a href=\"https://doi.org/10.3390/foods12061347\">10.3390/foods12061347</a>","chicago-de":"Wunderlich, Paul, Daniel Pauli, Michael Neumaier, Stephanie Wisser, Hans-Jürgen Danneel, Volker Lohweg und Helene Dörksen. 2023. Enhancing Shelf Life Prediction of Fresh Pizza with Regression Models and Low Cost Sensors. <i>Foods</i> 12, Nr. 6. doi:<a href=\"https://doi.org/10.3390/foods12061347\">10.3390/foods12061347</a>, .","chicago":"Wunderlich, Paul, Daniel Pauli, Michael Neumaier, Stephanie Wisser, Hans-Jürgen Danneel, Volker Lohweg, and Helene Dörksen. “Enhancing Shelf Life Prediction of Fresh Pizza with Regression Models and Low Cost Sensors.” <i>Foods</i> 12, no. 6 (2023). <a href=\"https://doi.org/10.3390/foods12061347\">https://doi.org/10.3390/foods12061347</a>.","ieee":"P. Wunderlich <i>et al.</i>, “Enhancing Shelf Life Prediction of Fresh Pizza with Regression Models and Low Cost Sensors,” <i>Foods</i>, vol. 12, no. 6, Art. no. 1347, 2023, doi: <a href=\"https://doi.org/10.3390/foods12061347\">10.3390/foods12061347</a>.","bjps":"<b>Wunderlich P <i>et al.</i></b> (2023) Enhancing Shelf Life Prediction of Fresh Pizza with Regression Models and Low Cost Sensors. <i>Foods</i> <b>12</b>.","apa":"Wunderlich, P., Pauli, D., Neumaier, M., Wisser, S., Danneel, H.-J., Lohweg, V., &#38; Dörksen, H. (2023). Enhancing Shelf Life Prediction of Fresh Pizza with Regression Models and Low Cost Sensors. <i>Foods</i>, <i>12</i>(6), Article 1347. <a href=\"https://doi.org/10.3390/foods12061347\">https://doi.org/10.3390/foods12061347</a>","mla":"Wunderlich, Paul, et al. “Enhancing Shelf Life Prediction of Fresh Pizza with Regression Models and Low Cost Sensors.” <i>Foods</i>, vol. 12, no. 6, 1347, 2023, <a href=\"https://doi.org/10.3390/foods12061347\">https://doi.org/10.3390/foods12061347</a>.","din1505-2-1":"<span style=\"font-variant:small-caps;\">Wunderlich, Paul</span> ; <span style=\"font-variant:small-caps;\">Pauli, Daniel</span> ; <span style=\"font-variant:small-caps;\">Neumaier, Michael</span> ; <span style=\"font-variant:small-caps;\">Wisser, Stephanie</span> ; <span style=\"font-variant:small-caps;\">Danneel, Hans-Jürgen</span> ; <span style=\"font-variant:small-caps;\">Lohweg, Volker</span> ; <span style=\"font-variant:small-caps;\">Dörksen, Helene</span>: Enhancing Shelf Life Prediction of Fresh Pizza with Regression Models and Low Cost Sensors. In: <i>Foods</i> Bd. 12. Basel, MDPI  (2023), Nr. 6","havard":"P. Wunderlich, D. Pauli, M. Neumaier, S. Wisser, H.-J. Danneel, V. Lohweg, H. Dörksen, Enhancing Shelf Life Prediction of Fresh Pizza with Regression Models and Low Cost Sensors, Foods. 12 (2023).","short":"P. Wunderlich, D. Pauli, M. Neumaier, S. Wisser, H.-J. Danneel, V. Lohweg, H. Dörksen, Foods 12 (2023).","van":"Wunderlich P, Pauli D, Neumaier M, Wisser S, Danneel HJ, Lohweg V, et al. Enhancing Shelf Life Prediction of Fresh Pizza with Regression Models and Low Cost Sensors. Foods. 2023;12(6).","ufg":"<b>Wunderlich, Paul u. a.</b>: Enhancing Shelf Life Prediction of Fresh Pizza with Regression Models and Low Cost Sensors, in: <i>Foods</i> 12 (2023), H. 6."},"external_id":{"pmid":["36981272"],"isi":["000967890400001"]},"title":"Enhancing Shelf Life Prediction of Fresh Pizza with Regression Models and Low Cost Sensors","intvolume":"        12","department":[{"_id":"DEP5023"},{"_id":"DEP1308"}],"status":"public","isi":"1","place":"Basel","user_id":"83781","_id":"13015","type":"scientific_journal_article","article_number":"1347"},{"abstract":[{"text":"In Northwestern Europe, Germany, France, the Netherlands, the UK and Belgium constitute the biggest five potato producers, with total potato crop production around 60% of EU-28 production before Brexit. Soil and climate conditions are highly favourable for potato growth in this region. Production is under driving forces of (i) the potato processing industry, particularly in Belgium; (ii) the innovation for fresh potato in the UK, France and Germany; (iii) the leadership of Germany and the Netherlands for starch potato; and (iv) the dominance of the Netherlands for seed production. Based on an industrial agri-food production system, the region has the highest potato yield levels worldwide and developed relevant trade networks for export of seed, fresh and processed potato products in and outside Europe. Conventional and intensive potato production is widespread over the region, whilst organic production started to develop in Germany and France. Whether the coming decades will be as successful as the last ones for sustainable potato production will depend on how the sector and stakeholders of the whole potato value-chain will overcome new issues and challenges. These are mainly soil quality and health conservation, consequences of climate change, increasing bans on the use of plant protection products, tightening environmental standards, food waste reduction and increasing trade tensions hampering the flow of potatoes around the world. After a detailed description of the potato production in the region, this paper contains a SWOT analysis aiming to identify potential solutions to overcome environmental, technical, economic, political and societal issues in the region for sustainable potato production in the coming years and decades.","lang":"eng"}],"publication_identifier":{"eissn":["1871-4528"],"issn":["0014-3065"]},"date_updated":"2025-06-26T13:26:42Z","publication":"  Potato research : journal of the European Association for Potato Research","publisher":"Springer ","language":[{"iso":"eng"}],"year":"2022","publication_status":"published","keyword":["Industrial agri-food production","Production practices","Sustainability","Value-chain"],"pmid":"1","volume":65,"author":[{"last_name":"Goffart","first_name":"Jean-Pierre","full_name":"Goffart, Jean-Pierre"},{"full_name":"Haverkort, Anton","first_name":"Anton","last_name":"Haverkort"},{"first_name":"Michael","full_name":"Storey, Michael","last_name":"Storey"},{"last_name":"Haase","id":"58390","full_name":"Haase, Norbert","first_name":"Norbert"},{"last_name":"Martin","first_name":"Michel","full_name":"Martin, Michel"},{"full_name":"Lebrun, Pierre","first_name":"Pierre","last_name":"Lebrun"},{"full_name":"Ryckmans, Daniel","first_name":"Daniel","last_name":"Ryckmans"},{"full_name":"Florins, Dominique","first_name":"Dominique","last_name":"Florins"},{"full_name":"Demeulemeester, Kürt","first_name":"Kürt","last_name":"Demeulemeester"}],"date_created":"2025-04-23T08:28:07Z","type":"scientific_journal_article","_id":"12833","place":"Dordrecht","user_id":"83781","isi":"1","status":"public","department":[{"_id":"DEP4000"},{"_id":"DEP4028"}],"page":"503-547","intvolume":"        65","title":"Potato Production in Northwestern Europe (Germany, France, the Netherlands, United Kingdom, Belgium): Characteristics, Issues, Challenges and Opportunities","external_id":{"isi":["000749166300001"],"pmid":["35106009"]},"doi":"10.1007/s11540-021-09535-8","citation":{"ufg":"<b>Goffart, Jean-Pierre u. a.</b>: Potato Production in Northwestern Europe (Germany, France, the Netherlands, United Kingdom, Belgium): Characteristics, Issues, Challenges and Opportunities, in: <i>  Potato research : journal of the European Association for Potato Research</i> 65 (2022), H. 3,  S. 503–547.","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.","mla":"Goffart, Jean-Pierre, et al. “Potato Production in Northwestern Europe (Germany, France, the Netherlands, United Kingdom, Belgium): Characteristics, Issues, Challenges and Opportunities.” <i>  Potato Research : Journal of the European Association for Potato Research</i>, vol. 65, no. 3, 2022, pp. 503–47, <a href=\"https://doi.org/10.1007/s11540-021-09535-8\">https://doi.org/10.1007/s11540-021-09535-8</a>.","apa":"Goffart, J.-P., Haverkort, A., Storey, M., Haase, N., Martin, M., Lebrun, P., Ryckmans, D., Florins, D., &#38; Demeulemeester, K. (2022). Potato Production in Northwestern Europe (Germany, France, the Netherlands, United Kingdom, Belgium): Characteristics, Issues, Challenges and Opportunities. <i>  Potato Research : Journal of the European Association for Potato Research</i>, <i>65</i>(3), 503–547. <a href=\"https://doi.org/10.1007/s11540-021-09535-8\">https://doi.org/10.1007/s11540-021-09535-8</a>","ieee":"J.-P. Goffart <i>et al.</i>, “Potato Production in Northwestern Europe (Germany, France, the Netherlands, United Kingdom, Belgium): Characteristics, Issues, Challenges and Opportunities,” <i>  Potato research : journal of the European Association for Potato Research</i>, vol. 65, no. 3, pp. 503–547, 2022, doi: <a href=\"https://doi.org/10.1007/s11540-021-09535-8\">10.1007/s11540-021-09535-8</a>.","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. <i>  Potato research : journal of the European Association for Potato Research</i>. 2022;65(3):503-547. doi:<a href=\"https://doi.org/10.1007/s11540-021-09535-8\">10.1007/s11540-021-09535-8</a>","van":"Goffart JP, Haverkort A, Storey M, Haase N, Martin M, Lebrun P, et al. Potato Production in Northwestern Europe (Germany, France, the Netherlands, United Kingdom, Belgium): Characteristics, Issues, Challenges and Opportunities.   Potato research : journal of the European Association for Potato Research. 2022;65(3):503–47.","havard":"J.-P. Goffart, A. Haverkort, M. Storey, N. Haase, M. Martin, P. Lebrun, D. Ryckmans, D. Florins, K. Demeulemeester, Potato Production in Northwestern Europe (Germany, France, the Netherlands, United Kingdom, Belgium): Characteristics, Issues, Challenges and Opportunities,   Potato Research : Journal of the European Association for Potato Research. 65 (2022) 503–547.","din1505-2-1":"<span style=\"font-variant:small-caps;\"><span style=\"font-variant:small-caps;\">Goffart, Jean-Pierre</span> ; <span style=\"font-variant:small-caps;\">Haverkort, Anton</span> ; <span style=\"font-variant:small-caps;\">Storey, Michael</span> ; <span style=\"font-variant:small-caps;\">Haase, Norbert</span> ; <span style=\"font-variant:small-caps;\">Martin, Michel</span> ; <span style=\"font-variant:small-caps;\">Lebrun, Pierre</span> ; <span style=\"font-variant:small-caps;\">Ryckmans, Daniel</span> ; <span style=\"font-variant:small-caps;\">Florins, Dominique</span> ; u. a.</span>: Potato Production in Northwestern Europe (Germany, France, the Netherlands, United Kingdom, Belgium): Characteristics, Issues, Challenges and Opportunities. In: <i>  Potato research : journal of the European Association for Potato Research</i> Bd. 65. Dordrecht, Springer  (2022), Nr. 3, S. 503–547","bjps":"<b>Goffart J-P <i>et al.</i></b> (2022) Potato Production in Northwestern Europe (Germany, France, the Netherlands, United Kingdom, Belgium): Characteristics, Issues, Challenges and Opportunities. <i>  Potato research : journal of the European Association for Potato Research</i> <b>65</b>, 503–547.","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.” <i>  Potato Research : Journal of the European Association for Potato Research</i> 65, no. 3 (2022): 503–47. <a href=\"https://doi.org/10.1007/s11540-021-09535-8\">https://doi.org/10.1007/s11540-021-09535-8</a>.","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. <i>  Potato research : journal of the European Association for Potato Research</i> 65, Nr. 3: 503–547. doi:<a href=\"https://doi.org/10.1007/s11540-021-09535-8\">10.1007/s11540-021-09535-8</a>, ."},"issue":"3"},{"type":"scientific_journal_article","_id":"12965","title":"Identification of cereulide producing Bacillus cereus by MALDI-TOF MS","citation":{"mla":"Ulrich, Sebastian, et al. “Identification of Cereulide Producing Bacillus Cereus by MALDI-TOF MS.” <i>Food Microbiology</i>, vol. 82, 2019, pp. 75–81, <a href=\"https://doi.org/10.1016/j.fm.2019.01.012\">https://doi.org/10.1016/j.fm.2019.01.012</a>.","ufg":"<b>Ulrich, Sebastian u. a.</b>: Identification of cereulide producing Bacillus cereus by MALDI-TOF MS, in: <i>Food Microbiology</i> 82 (2019),  S. 75–81.","short":"S. Ulrich, C. Gottschalk, R. Dietrich, E. Märtlbauer, M. Gareis, Food Microbiology 82 (2019) 75–81.","ama":"Ulrich S, Gottschalk C, Dietrich R, Märtlbauer E, Gareis M. Identification of cereulide producing Bacillus cereus by MALDI-TOF MS. <i>Food Microbiology</i>. 2019;82:75-81. doi:<a href=\"https://doi.org/10.1016/j.fm.2019.01.012\">10.1016/j.fm.2019.01.012</a>","apa":"Ulrich, S., Gottschalk, C., Dietrich, R., Märtlbauer, E., &#38; Gareis, M. (2019). Identification of cereulide producing Bacillus cereus by MALDI-TOF MS. <i>Food Microbiology</i>, <i>82</i>, 75–81. <a href=\"https://doi.org/10.1016/j.fm.2019.01.012\">https://doi.org/10.1016/j.fm.2019.01.012</a>","ieee":"S. Ulrich, C. Gottschalk, R. Dietrich, E. Märtlbauer, and M. Gareis, “Identification of cereulide producing Bacillus cereus by MALDI-TOF MS,” <i>Food Microbiology</i>, vol. 82, pp. 75–81, 2019, doi: <a href=\"https://doi.org/10.1016/j.fm.2019.01.012\">10.1016/j.fm.2019.01.012</a>.","din1505-2-1":"<span style=\"font-variant:small-caps;\">Ulrich, Sebastian</span> ; <span style=\"font-variant:small-caps;\">Gottschalk, Christoph</span> ; <span style=\"font-variant:small-caps;\">Dietrich, Richard</span> ; <span style=\"font-variant:small-caps;\">Märtlbauer, Erwin</span> ; <span style=\"font-variant:small-caps;\">Gareis, Manfred</span>: Identification of cereulide producing Bacillus cereus by MALDI-TOF MS. In: <i>Food Microbiology</i> Bd. 82. London, Academic Press  (2019), S. 75–81","van":"Ulrich S, Gottschalk C, Dietrich R, Märtlbauer E, Gareis M. Identification of cereulide producing Bacillus cereus by MALDI-TOF MS. Food Microbiology. 2019;82:75–81.","havard":"S. Ulrich, C. Gottschalk, R. Dietrich, E. Märtlbauer, M. Gareis, Identification of cereulide producing Bacillus cereus by MALDI-TOF MS, Food Microbiology. 82 (2019) 75–81.","chicago":"Ulrich, Sebastian, Christoph Gottschalk, Richard Dietrich, Erwin Märtlbauer, and Manfred Gareis. “Identification of Cereulide Producing Bacillus Cereus by MALDI-TOF MS.” <i>Food Microbiology</i> 82 (2019): 75–81. <a href=\"https://doi.org/10.1016/j.fm.2019.01.012\">https://doi.org/10.1016/j.fm.2019.01.012</a>.","chicago-de":"Ulrich, Sebastian, Christoph Gottschalk, Richard Dietrich, Erwin Märtlbauer und Manfred Gareis. 2019. Identification of cereulide producing Bacillus cereus by MALDI-TOF MS. <i>Food Microbiology</i> 82: 75–81. doi:<a href=\"https://doi.org/10.1016/j.fm.2019.01.012\">10.1016/j.fm.2019.01.012</a>, .","bjps":"<b>Ulrich S <i>et al.</i></b> (2019) Identification of Cereulide Producing Bacillus Cereus by MALDI-TOF MS. <i>Food Microbiology</i> <b>82</b>, 75–81."},"doi":"10.1016/j.fm.2019.01.012","status":"public","department":[{"_id":"DEP4010"}],"intvolume":"        82","page":"75-81","user_id":"83781","place":"London","publisher":"Academic Press ","publication":"Food Microbiology","date_updated":"2025-06-18T11:16:35Z","extern":"1","publication_identifier":{"issn":["0740-0020"],"eissn":["1095-9998"]},"abstract":[{"lang":"eng","text":"The Bacillus (B.) cereus group consists of nine recognized species which are present worldwide. B. cereus play an important role in food-borne diseases by producing different toxins. Yet, only a small percentage of B. cereus strains are able to produce the heat stable cereulide, the causative agent of emetic food poisoning. To minimize the entry of emetic B. cereus into the food chain, food business operators are dependent on efficient and reliable methods enabling the differentiation between emetic and non-emetic strains.\r\nCurrently, only time-consuming cell bioassays, molecular methods and tandem mass spectrometry are available for this purpose. Thus, the aim of the present study was to establish a fast and reliable method for the differentiation between emetic/non-emetic strains by MALDI-TOF MS. Selected strains/isolates of the B. cereus group as well as other Bacillus spp. (total n = 121) were cultured on sheep blood agar for 48 h before analysis.\r\nSubsequently, the cultures were directly analyzed by MALDI-TOF MS without prior extraction steps. The samples were measured in the mass range of m/z 800–1800 Da. Using ClinProTools 3.0 statistical software and Flex analysis software (Bruker Daltonics GmbH, Bremen, Germany), a differentiation between emetic/non-emetic isolates was possible with a rate of correct identification of 99.1% by means of the evaluation of two specific biomarkers (m/z 1171 and 1187 Da)."}],"date_created":"2025-06-15T10:18:20Z","author":[{"last_name":"Ulrich","id":"85847","orcid":"0000-0002-4511-9537","full_name":"Ulrich, Sebastian","first_name":"Sebastian"},{"last_name":"Gottschalk","full_name":"Gottschalk, Christoph","first_name":"Christoph"},{"first_name":"Richard","full_name":"Dietrich, Richard","last_name":"Dietrich"},{"full_name":"Märtlbauer, Erwin","first_name":"Erwin","last_name":"Märtlbauer"},{"last_name":"Gareis","full_name":"Gareis, Manfred","first_name":"Manfred"}],"publication_status":"published","keyword":["MALDI-TOF MS","Bacillus cereus","Cereulide","Food intoxication"],"volume":82,"quality_controlled":"1","year":"2019","language":[{"iso":"eng"}]},{"_id":"12976","type":"scientific_journal_article","intvolume":"        76","page":"96-101","department":[{"_id":"DEP4010"}],"status":"public","user_id":"83781","place":"Amsterdam","issue":"6","citation":{"chicago":"Ulrich, Sebastian, Ulrike Kühn, Barbara Biermaier, Nicolo Piacenza, Karin Schwaiger, Christoph Gottschalk, and Manfred Gareis. “Direct Identification of Edible Insects by MALDI-TOF Mass Spectrometry.” <i>Food Control</i> 76, no. 6 (2017): 96–101. <a href=\"https://doi.org/10.1016/j.foodcont.2017.01.010\">https://doi.org/10.1016/j.foodcont.2017.01.010</a>.","chicago-de":"Ulrich, Sebastian, Ulrike Kühn, Barbara Biermaier, Nicolo Piacenza, Karin Schwaiger, Christoph Gottschalk und Manfred Gareis. 2017. Direct identification of edible insects by MALDI-TOF mass spectrometry. <i>Food Control</i> 76, Nr. 6: 96–101. doi:<a href=\"https://doi.org/10.1016/j.foodcont.2017.01.010\">10.1016/j.foodcont.2017.01.010</a>, .","bjps":"<b>Ulrich S <i>et al.</i></b> (2017) Direct Identification of Edible Insects by MALDI-TOF Mass Spectrometry. <i>Food Control</i> <b>76</b>, 96–101.","din1505-2-1":"<span style=\"font-variant:small-caps;\">Ulrich, Sebastian</span> ; <span style=\"font-variant:small-caps;\">Kühn, Ulrike</span> ; <span style=\"font-variant:small-caps;\">Biermaier, Barbara</span> ; <span style=\"font-variant:small-caps;\">Piacenza, Nicolo</span> ; <span style=\"font-variant:small-caps;\">Schwaiger, Karin</span> ; <span style=\"font-variant:small-caps;\">Gottschalk, Christoph</span> ; <span style=\"font-variant:small-caps;\">Gareis, Manfred</span>: Direct identification of edible insects by MALDI-TOF mass spectrometry. In: <i>Food Control</i> Bd. 76. Amsterdam, Elsevier (2017), Nr. 6, S. 96–101","van":"Ulrich S, Kühn U, Biermaier B, Piacenza N, Schwaiger K, Gottschalk C, et al. Direct identification of edible insects by MALDI-TOF mass spectrometry. Food Control. 2017;76(6):96–101.","havard":"S. Ulrich, U. Kühn, B. Biermaier, N. Piacenza, K. Schwaiger, C. Gottschalk, M. Gareis, Direct identification of edible insects by MALDI-TOF mass spectrometry, Food Control. 76 (2017) 96–101.","ama":"Ulrich S, Kühn U, Biermaier B, et al. Direct identification of edible insects by MALDI-TOF mass spectrometry. <i>Food Control</i>. 2017;76(6):96-101. doi:<a href=\"https://doi.org/10.1016/j.foodcont.2017.01.010\">10.1016/j.foodcont.2017.01.010</a>","apa":"Ulrich, S., Kühn, U., Biermaier, B., Piacenza, N., Schwaiger, K., Gottschalk, C., &#38; Gareis, M. (2017). Direct identification of edible insects by MALDI-TOF mass spectrometry. <i>Food Control</i>, <i>76</i>(6), 96–101. <a href=\"https://doi.org/10.1016/j.foodcont.2017.01.010\">https://doi.org/10.1016/j.foodcont.2017.01.010</a>","ieee":"S. Ulrich <i>et al.</i>, “Direct identification of edible insects by MALDI-TOF mass spectrometry,” <i>Food Control</i>, vol. 76, no. 6, pp. 96–101, 2017, doi: <a href=\"https://doi.org/10.1016/j.foodcont.2017.01.010\">10.1016/j.foodcont.2017.01.010</a>.","mla":"Ulrich, Sebastian, et al. “Direct Identification of Edible Insects by MALDI-TOF Mass Spectrometry.” <i>Food Control</i>, vol. 76, no. 6, 2017, pp. 96–101, <a href=\"https://doi.org/10.1016/j.foodcont.2017.01.010\">https://doi.org/10.1016/j.foodcont.2017.01.010</a>.","ufg":"<b>Ulrich, Sebastian u. a.</b>: Direct identification of edible insects by MALDI-TOF mass spectrometry, in: <i>Food Control</i> 76 (2017), H. 6,  S. 96–101.","short":"S. Ulrich, U. Kühn, B. Biermaier, N. Piacenza, K. Schwaiger, C. Gottschalk, M. Gareis, Food Control 76 (2017) 96–101."},"doi":"10.1016/j.foodcont.2017.01.010","title":"Direct identification of edible insects by MALDI-TOF mass spectrometry","publication_identifier":{"issn":["0956-7135"]},"extern":"1","abstract":[{"text":"The consumption of edible insects (entomophagy) will gain greater significance facing the increasing global population, which is suggested to reach 9 billion people in 2050 (FAO., 2009). Due to their high amount of proteins, fatty acids, vitamins, and minerals insects represent a valuable source of essential nutrients.\r\nWhile the consumption of insects is very common in many countries of Africa and Asia, there is a far smaller acceptance for entomophagy in Western cultures. Though, products such as noodles or burger paddies made from insect meal have a better compliance and can already be purchased in some countries of the European Union. This processing step however involves the risk of adulteration, because there is no more possibility to authenticate the insects once they are ground.\r\nThe aim of this study was to investigate whether edible insects could be measured and distinguished by MALDI-TOF MS (matrix-assisted laser desorption ionization-time of flight mass spectrometry). Therefore, different kinds of edible insects (buffalo worms, mealworms, crickets and grasshoppers) were purchased via online shops and ground subsequently. The insect powder was extracted by vigorously shaking in diluted formic acid and measured by MALDI-TOF MS. The measurement provided reproducible as well as specific mass spectra and enabled a precise differentiation of the different species.","lang":"eng"}],"publisher":"Elsevier","date_updated":"2025-06-18T12:08:47Z","publication":"Food Control","year":"2017","quality_controlled":"1","language":[{"iso":"eng"}],"author":[{"first_name":"Sebastian","orcid":"0000-0002-4511-9537","id":"85847","full_name":"Ulrich, Sebastian","last_name":"Ulrich"},{"last_name":"Kühn","first_name":"Ulrike","full_name":"Kühn, Ulrike"},{"first_name":"Barbara","full_name":"Biermaier, Barbara","last_name":"Biermaier"},{"last_name":"Piacenza","first_name":"Nicolo","full_name":"Piacenza, Nicolo"},{"full_name":"Schwaiger, Karin","first_name":"Karin","last_name":"Schwaiger"},{"first_name":"Christoph","full_name":"Gottschalk, Christoph","last_name":"Gottschalk"},{"first_name":"Manfred","full_name":"Gareis, Manfred","last_name":"Gareis"}],"date_created":"2025-06-15T10:31:37Z","volume":76,"keyword":["MALDI-TOF MS","Mass spectrometry","Edible insects","Authenticity","Food quality"],"publication_status":"published"},{"status":"public","year":2011,"page":"84","department":[{"_id":"DEP2001"}],"has_accepted_license":"1","place":"Lemgo","user_id":"15514","language":[{"iso":"ger"}],"author":[{"first_name":"Franziska","full_name":"Stodtmeister, Franziska","last_name":"Stodtmeister"}],"date_created":"2019-06-24T12:56:00Z","keyword":["Food","Freizeit","Hobby","Magazin","Musik","Sport"],"title":"Why Not  : Magazin","citation":{"chicago-de":"Stodtmeister, Franziska. 2011. <i>Why Not  : Magazin</i>. Lemgo: Hochschule Ostwestfalen-Lippe.","chicago":"Stodtmeister, Franziska. <i>Why Not  : Magazin</i>. Lemgo: Hochschule Ostwestfalen-Lippe, 2011.","bjps":"<b>Stodtmeister F</b> (2011) <i>Why Not  : Magazin</i>. Lemgo: Hochschule Ostwestfalen-Lippe.","din1505-2-1":"<span style=\"font-variant:small-caps;\">Stodtmeister, Franziska</span>: <i>Why Not  : Magazin</i>. Lemgo : Hochschule Ostwestfalen-Lippe, 2011","havard":"F. Stodtmeister, Why Not  : Magazin, Hochschule Ostwestfalen-Lippe, Lemgo, 2011.","van":"Stodtmeister F. Why Not  : Magazin. Lemgo: Hochschule Ostwestfalen-Lippe; 2011. 84 p.","ama":"Stodtmeister F. <i>Why Not  : Magazin</i>. Lemgo: Hochschule Ostwestfalen-Lippe; 2011.","ieee":"F. Stodtmeister, <i>Why Not  : Magazin</i>. Lemgo: Hochschule Ostwestfalen-Lippe, 2011.","apa":"Stodtmeister, F. (2011). <i>Why Not  : Magazin</i>. Lemgo: Hochschule Ostwestfalen-Lippe.","mla":"Stodtmeister, Franziska. <i>Why Not  : Magazin</i>. Hochschule Ostwestfalen-Lippe, 2011.","ufg":"<b>Stodtmeister, Franziska (2011)</b>: Why Not  : Magazin, Lemgo.","short":"F. Stodtmeister, Why Not  : Magazin, Hochschule Ostwestfalen-Lippe, Lemgo, 2011."},"file":[{"file_size":93054666,"date_created":"2019-06-24T13:00:58Z","content_type":"application/pdf","creator":"hemke","file_name":"Magazin_klein.pdf","date_updated":"2019-06-24T13:00:58Z","file_id":"1491","relation":"main_file","access_level":"local"}],"file_date_updated":"2019-06-24T13:00:58Z","ddc":["000"],"publisher":"Hochschule Ostwestfalen-Lippe","supervisor":[{"first_name":"Frank","full_name":"Lechtenberg, Frank","id":"10784","last_name":"Lechtenberg"},{"last_name":"Kaboth","first_name":"Peter","id":"11179","full_name":"Kaboth, Peter"}],"_id":"1490","type":"bachelor_thesis","date_updated":"2023-03-15T13:49:36Z"}]