---
_id: '13651'
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."
article_number: '1'
article_type: original
author:
- first_name: Carolin
  full_name: Müller, Carolin
  id: '67085'
  last_name: Müller
- first_name: Jarmo
  full_name: Alarinta, Jarmo
  last_name: Alarinta
- first_name: Björn
  full_name: Frahm, Björn
  id: '45666'
  last_name: Frahm
- first_name: Gun
  full_name: Wirtanen, Gun
  last_name: Wirtanen
citation:
  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).
  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.
  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>.
  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).
  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.
  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).
  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.
  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.'
  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).
date_created: 2026-03-27T17:29:35Z
date_updated: 2026-04-08T13:41:35Z
department:
- _id: DEP4000
intvolume: '         2'
issue: '1'
keyword:
- Vegan food
- Ready-to-eat food
- RTE
- Listeria innocua
- Escherichia coli
- food safety
- microbial spoilage
- shelf life study
language:
- iso: eng
main_file_link:
- open_access: '1'
  url: https://urn.fi/URN:NBN:fi-fe2025040223221
oa: '1'
place: SEINÄJOKI
publication: SeAMK Journal
publication_identifier:
  issn:
  - 2984-1917
publication_status: published
publisher: SeAMK
quality_controlled: '1'
related_material:
  link:
  - relation: confirmation
    url: https://lehti.seamk.fi/journal/demonstration-of-listeria-innocua-and-escherichia-coli-growth-in-ready-to-eat-vegan-foods/
status: public
title: Demonstration of Listeria innocua and Escherichia coli growth in ready-to-eat
  vegan foods
type: scientific_journal_article
user_id: '83781'
volume: 2
year: '2025'
...
---
_id: '12871'
abstract:
- lang: eng
  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.
article_number: '1489'
author:
- first_name: Harald
  full_name: Rohm, Harald
  last_name: Rohm
- first_name: Sophie
  full_name: Morejón Caraballo, Sophie
  last_name: Morejón Caraballo
- first_name: Ana
  full_name: Salvador, Ana
  last_name: Salvador
- first_name: Sofia
  full_name: Mendo, Sofia
  last_name: Mendo
- first_name: Empar
  full_name: Llorca, Empar
  last_name: Llorca
- first_name: Stefano
  full_name: Cattaneo, Stefano
  last_name: Cattaneo
- first_name: Ivano
  full_name: De Noni, Ivano
  last_name: De Noni
- first_name: Susanne
  full_name: Struck, Susanne
  id: '85030'
  last_name: Struck
  orcid: https://orcid.org/0000-0002-1281-5966
- first_name: Roberto
  full_name: Foschino, Roberto
  last_name: Foschino
- first_name: Isabel
  full_name: Hernando, Isabel
  last_name: Hernando
citation:
  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>'
  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>'
  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>.'
  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>.'
  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>,
    .'
  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).'
  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>.'
  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.'
  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).'
date_created: 2025-04-25T12:30:10Z
date_updated: 2025-06-12T08:56:24Z
department:
- _id: DEP4008
- _id: DEP4028
doi: 10.3390/foods14091489
intvolume: '        14'
issue: '9'
keyword:
- food losses
- sustainability
- by-product utilization
- spreadability
language:
- iso: eng
place: Basel
publication: 'Foods : open access journal'
publication_identifier:
  eissn:
  - 2304-8158
publication_status: published
publisher: MDPI AG
status: public
title: Sensory Properties of Fermented Blends of Sunflower Press Cake and Whey
type: scientific_journal_article
user_id: '83781'
volume: 14
year: '2025'
...
---
_id: '13618'
abstract:
- lang: eng
  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.
article_number: e13851
author:
- first_name: Georg
  full_name: Halbeisen, Georg
  id: '85780'
  last_name: Halbeisen
  orcid: 0000-0002-9529-2215
- first_name: Marie
  full_name: Pahlenkemper, Marie
  last_name: Pahlenkemper
- first_name: Luisa
  full_name: Sabel, Luisa
  last_name: Sabel
- first_name: Candice
  full_name: Richardson, Candice
  last_name: Richardson
- first_name: Zaida
  full_name: Agüera, Zaida
  last_name: Agüera
- first_name: Fernando
  full_name: Fernandez‐Aranda, Fernando
  last_name: Fernandez‐Aranda
- first_name: Georgios
  full_name: Paslakis, Georgios
  last_name: Paslakis
citation:
  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>'
  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>.'
  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>,
    .'
  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'
  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).'
  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>.'
  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).'
  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.'
  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).'
date_created: 2026-03-25T14:40:47Z
date_updated: 2026-03-25T15:12:23Z
department:
- _id: DEP1500
doi: 10.1111/obr.13851
intvolume: '        26'
issue: '2'
keyword:
- bariatric surgery
- diverse populations
- food addiction
- gender differences
- obesity
- psychotherapy
- weight loss
language:
- iso: eng
place: 'Oxford '
publication: 'Obesity reviews : an official journal of the International Association
  for the Study of Obesity '
publication_identifier:
  eissn:
  - 1467-789X
  issn:
  - 1467-7881
publication_status: published
publisher: Wiley
quality_controlled: '1'
status: public
title: 'The prognostic role of food addiction for weight loss treatment outcomes in
  individuals with overweight and obesity: A systematic review and meta‐analysis'
type: scientific_journal_article
user_id: '83781'
volume: 26
year: '2024'
...
---
_id: '13015'
abstract:
- lang: eng
  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.
article_number: '1347'
author:
- first_name: Paul
  full_name: Wunderlich, Paul
  id: '52317'
  last_name: Wunderlich
- first_name: Daniel
  full_name: Pauli, Daniel
  id: '75850'
  last_name: Pauli
  orcid: '0000-0003-0860-4696 '
- first_name: Michael
  full_name: Neumaier, Michael
  id: '77059'
  last_name: Neumaier
- first_name: Stephanie
  full_name: Wisser, Stephanie
  id: '76627'
  last_name: Wisser
- first_name: Hans-Jürgen
  full_name: Danneel, Hans-Jürgen
  id: '12231'
  last_name: Danneel
- first_name: Volker
  full_name: Lohweg, Volker
  id: '1804'
  last_name: Lohweg
  orcid: 0000-0002-3325-7887
- first_name: Helene
  full_name: Dörksen, Helene
  id: '46416'
  last_name: Dörksen
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>
  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>
  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>.
  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>.
  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>,
    .
  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).
  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>.'
  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>.
  short: P. Wunderlich, D. Pauli, M. Neumaier, S. Wisser, H.-J. Danneel, V. Lohweg,
    H. Dörksen, Foods 12 (2023).
  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.'
  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).
date_created: 2025-06-24T13:25:13Z
date_updated: 2025-06-25T13:13:13Z
department:
- _id: DEP5023
- _id: DEP1308
doi: 10.3390/foods12061347
external_id:
  isi:
  - '000967890400001'
  pmid:
  - '36981272'
intvolume: '        12'
isi: '1'
issue: '6'
keyword:
- Plant Science
- Health Professions (miscellaneous)
- Health (social science)
- Microbiology
- Food Science
language:
- iso: eng
place: Basel
pmid: '1'
publication: Foods
publication_identifier:
  eissn:
  - 2304-8158
publication_status: published
publisher: 'MDPI '
status: public
title: Enhancing Shelf Life Prediction of Fresh Pizza with Regression Models and Low
  Cost Sensors
type: scientific_journal_article
user_id: '83781'
volume: 12
year: '2023'
...
---
_id: '12833'
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.
author:
- first_name: Jean-Pierre
  full_name: Goffart, Jean-Pierre
  last_name: Goffart
- first_name: Anton
  full_name: Haverkort, Anton
  last_name: Haverkort
- first_name: Michael
  full_name: Storey, Michael
  last_name: Storey
- first_name: Norbert
  full_name: Haase, Norbert
  id: '58390'
  last_name: Haase
- first_name: Michel
  full_name: Martin, Michel
  last_name: Martin
- first_name: Pierre
  full_name: Lebrun, Pierre
  last_name: Lebrun
- first_name: Daniel
  full_name: Ryckmans, Daniel
  last_name: Ryckmans
- first_name: Dominique
  full_name: Florins, Dominique
  last_name: Florins
- first_name: Kürt
  full_name: Demeulemeester, Kürt
  last_name: Demeulemeester
citation:
  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>'
  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>'
  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>,
    .'
  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'
  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.'
  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>.'
  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>.'
  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.'
  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.'
  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.'
date_created: 2025-04-23T08:28:07Z
date_updated: 2025-06-26T13:26:42Z
department:
- _id: DEP4000
- _id: DEP4028
doi: 10.1007/s11540-021-09535-8
external_id:
  isi:
  - '000749166300001'
  pmid:
  - '35106009'
intvolume: '        65'
isi: '1'
issue: '3'
keyword:
- Industrial agri-food production
- Production practices
- Sustainability
- Value-chain
language:
- iso: eng
page: 503-547
place: Dordrecht
pmid: '1'
publication: '  Potato research : journal of the European Association for Potato Research'
publication_identifier:
  eissn:
  - 1871-4528
  issn:
  - 0014-3065
publication_status: published
publisher: 'Springer '
status: public
title: 'Potato Production in Northwestern Europe (Germany, France, the Netherlands,
  United Kingdom, Belgium): Characteristics, Issues, Challenges and Opportunities'
type: scientific_journal_article
user_id: '83781'
volume: 65
year: '2022'
...
---
_id: '12965'
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)."
author:
- first_name: Sebastian
  full_name: Ulrich, Sebastian
  id: '85847'
  last_name: Ulrich
  orcid: 0000-0002-4511-9537
- first_name: Christoph
  full_name: Gottschalk, Christoph
  last_name: Gottschalk
- first_name: Richard
  full_name: Dietrich, Richard
  last_name: Dietrich
- first_name: Erwin
  full_name: Märtlbauer, Erwin
  last_name: Märtlbauer
- first_name: Manfred
  full_name: Gareis, Manfred
  last_name: Gareis
citation:
  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>
  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.
  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>,
    .'
  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'
  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.
  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>.'
  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>.
  short: S. Ulrich, C. Gottschalk, R. Dietrich, E. Märtlbauer, M. Gareis, Food Microbiology
    82 (2019) 75–81.
  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.'
  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.
date_created: 2025-06-15T10:18:20Z
date_updated: 2025-06-18T11:16:35Z
department:
- _id: DEP4010
doi: 10.1016/j.fm.2019.01.012
extern: '1'
intvolume: '        82'
keyword:
- MALDI-TOF MS
- Bacillus cereus
- Cereulide
- Food intoxication
language:
- iso: eng
page: 75-81
place: London
publication: Food Microbiology
publication_identifier:
  eissn:
  - 1095-9998
  issn:
  - 0740-0020
publication_status: published
publisher: 'Academic Press '
quality_controlled: '1'
status: public
title: Identification of cereulide producing Bacillus cereus by MALDI-TOF MS
type: scientific_journal_article
user_id: '83781'
volume: 82
year: '2019'
...
---
_id: '12976'
abstract:
- lang: eng
  text: "The consumption of edible insects (entomophagy) will gain greater significance
    facing the increasing global population, which is suggested to reach 9 billion
    people in 2050 (FAO., 2009). Due to their high amount of proteins, fatty acids,
    vitamins, and minerals insects represent a valuable source of essential nutrients.\r\nWhile
    the consumption of insects is very common in many countries of Africa and Asia,
    there is a far smaller acceptance for entomophagy in Western cultures. Though,
    products such as noodles or burger paddies made from insect meal have a better
    compliance and can already be purchased in some countries of the European Union.
    This processing step however involves the risk of adulteration, because there
    is no more possibility to authenticate the insects once they are ground.\r\nThe
    aim of this study was to investigate whether edible insects could be measured
    and distinguished by MALDI-TOF MS (matrix-assisted laser desorption ionization-time
    of flight mass spectrometry). Therefore, different kinds of edible insects (buffalo
    worms, mealworms, crickets and grasshoppers) were purchased via online shops and
    ground subsequently. The insect powder was extracted by vigorously shaking in
    diluted formic acid and measured by MALDI-TOF MS. The measurement provided reproducible
    as well as specific mass spectra and enabled a precise differentiation of the
    different species."
author:
- first_name: Sebastian
  full_name: Ulrich, Sebastian
  id: '85847'
  last_name: Ulrich
  orcid: 0000-0002-4511-9537
- first_name: Ulrike
  full_name: Kühn, Ulrike
  last_name: Kühn
- first_name: Barbara
  full_name: Biermaier, Barbara
  last_name: Biermaier
- first_name: Nicolo
  full_name: Piacenza, Nicolo
  last_name: Piacenza
- first_name: Karin
  full_name: Schwaiger, Karin
  last_name: Schwaiger
- first_name: Christoph
  full_name: Gottschalk, Christoph
  last_name: Gottschalk
- first_name: Manfred
  full_name: Gareis, Manfred
  last_name: Gareis
citation:
  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>
  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.
  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>,
    .'
  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'
  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.
  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>.
  short: S. Ulrich, U. Kühn, B. Biermaier, N. Piacenza, K. Schwaiger, C. Gottschalk,
    M. Gareis, Food Control 76 (2017) 96–101.
  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.'
  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.
date_created: 2025-06-15T10:31:37Z
date_updated: 2025-06-18T12:08:47Z
department:
- _id: DEP4010
doi: 10.1016/j.foodcont.2017.01.010
extern: '1'
intvolume: '        76'
issue: '6'
keyword:
- MALDI-TOF MS
- Mass spectrometry
- Edible insects
- Authenticity
- Food quality
language:
- iso: eng
page: 96-101
place: Amsterdam
publication: Food Control
publication_identifier:
  issn:
  - 0956-7135
publication_status: published
publisher: Elsevier
quality_controlled: '1'
status: public
title: Direct identification of edible insects by MALDI-TOF mass spectrometry
type: scientific_journal_article
user_id: '83781'
volume: 76
year: '2017'
...
---
_id: '1490'
author:
- first_name: Franziska
  full_name: Stodtmeister, Franziska
  last_name: Stodtmeister
citation:
  ama: 'Stodtmeister F. <i>Why Not  : Magazin</i>. Lemgo: Hochschule Ostwestfalen-Lippe;
    2011.'
  apa: 'Stodtmeister, F. (2011). <i>Why Not  : Magazin</i>. Lemgo: Hochschule Ostwestfalen-Lippe.'
  bjps: '<b>Stodtmeister F</b> (2011) <i>Why Not  : Magazin</i>. Lemgo: Hochschule
    Ostwestfalen-Lippe.'
  chicago: 'Stodtmeister, Franziska. <i>Why Not  : Magazin</i>. Lemgo: Hochschule
    Ostwestfalen-Lippe, 2011.'
  chicago-de: 'Stodtmeister, Franziska. 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.'
  ieee: 'F. Stodtmeister, <i>Why Not  : Magazin</i>. Lemgo: Hochschule Ostwestfalen-Lippe,
    2011.'
  mla: 'Stodtmeister, Franziska. <i>Why Not  : Magazin</i>. Hochschule Ostwestfalen-Lippe,
    2011.'
  short: 'F. Stodtmeister, Why Not  : Magazin, Hochschule Ostwestfalen-Lippe, Lemgo,
    2011.'
  ufg: '<b>Stodtmeister, Franziska (2011)</b>: Why Not  : Magazin, Lemgo.'
  van: 'Stodtmeister F. Why Not  : Magazin. Lemgo: Hochschule Ostwestfalen-Lippe;
    2011. 84 p.'
date_created: 2019-06-24T12:56:00Z
date_updated: 2023-03-15T13:49:36Z
ddc:
- '000'
department:
- _id: DEP2001
file:
- access_level: local
  content_type: application/pdf
  creator: hemke
  date_created: 2019-06-24T13:00:58Z
  date_updated: 2019-06-24T13:00:58Z
  file_id: '1491'
  file_name: Magazin_klein.pdf
  file_size: 93054666
  relation: main_file
file_date_updated: 2019-06-24T13:00:58Z
has_accepted_license: '1'
keyword:
- Food
- Freizeit
- Hobby
- Magazin
- Musik
- Sport
language:
- iso: ger
page: '84'
place: Lemgo
publisher: Hochschule Ostwestfalen-Lippe
status: public
supervisor:
- first_name: Frank
  full_name: Lechtenberg, Frank
  id: '10784'
  last_name: Lechtenberg
- first_name: Peter
  full_name: Kaboth, Peter
  id: '11179'
  last_name: Kaboth
title: 'Why Not  : Magazin'
type: bachelor_thesis
user_id: '15514'
year: 2011
...