@misc{13670,
  abstract     = {{The aging of biodiesel proceeds via multiple pathways, with oligomerization playing a central role. In this study, we investigated an epoxide-dependent oligomerization pathway, which had previously only been postulated. Using methyl oleate (C18:1) as a model monounsaturated fatty acid and acetic acid as a representative, reactive nucleophile and known biodiesel aging product with a suitable boiling point, oligomeric products were identified by size-exclusion chromatography (SEC) coupled with electrospray ionization quadrupole time-of-flight mass spectrometry (ESI-QTOF-MS). The concentration of 20 wt% was chosen to ensure a measurable kinetic effect while maintaining stable reaction conditions. Furthermore, the role of methyl oleate during biodiesel aging was addressed. Time-resolved analysis confirmed the proposed sequential order of reactions. It was pointed out that elimination reactions may occur. The data support the formation of epoxides, despite the isobaric overlap with ketones, and show that hydroxyl intermediates undergo esterification and etherification. Moreover, experiments with pure C18:1 demonstrated that acetic acid–derived oligomers are generated. Under Rancimat conditions, addition of 20 wt% acetic acid resulted in an approximately 1.1 – 2.6 increase in product yield. Kinetic analysis revealed structure-dependent formation and decay behavior of the aging products, with slightly faster epoxidation and shifted product distributions toward higher oligomeric species in the presence of acetic acid. Reactive intermediates were consumed more rapidly than oligomeric species and all decay processes followed apparent second-order kinetics. These findings provide direct experimental evidence for the involvement of epoxide-dependent pathways in biodiesel aging.}},
  author       = {{Türck, Julian and Funke, Carsten and Schmitt, Fabian and Schneider, Jan and Danneel, Hans-Jürgen and Türck, Ralf and Ruck, Wolfgang and Krahl, Jürgen}},
  booktitle    = {{Fuel}},
  issn         = {{1873-7153}},
  publisher    = {{Elsevier BV}},
  title        = {{{Kinetic study and confirmation of epoxide-dependent oligomerization of methyl oleate}}},
  doi          = {{10.1016/j.fuel.2026.139339}},
  volume       = {{424}},
  year         = {{2026}},
}

@misc{13671,
  abstract     = {{The aging of biodiesel proceeds via multiple pathways, with oligomerization playing a central role. In this study, we investigated an epoxide-dependent oligomerization pathway, which had previously only been postulated. Using methyl oleate (C18:1) as a model monounsaturated fatty acid and acetic acid as a representative, reactive nucleophile and known biodiesel aging product with a suitable boiling point, oligomeric products were identified by size-exclusion chromatography (SEC) coupled with electrospray ionization quadrupole time-of-flight mass spectrometry (ESI-QTOF-MS). The concentration of 20 wt% was chosen to ensure a measurable kinetic effect while maintaining stable reaction conditions. Furthermore, the role of methyl oleate during biodiesel aging was addressed. Time-resolved analysis confirmed the proposed sequential order of reactions. It was pointed out that elimination reactions may occur. The data support the formation of epoxides, despite the isobaric overlap with ketones, and show that hydroxyl intermediates undergo esterification and etherification. Moreover, experiments with pure C18:1 demonstrated that acetic acid–derived oligomers are generated. Under Rancimat conditions, addition of 20 wt% acetic acid resulted in an approximately 1.1 – 2.6 increase in product yield. Kinetic analysis revealed structure-dependent formation and decay behavior of the aging products, with slightly faster epoxidation and shifted product distributions toward higher oligomeric species in the presence of acetic acid. Reactive intermediates were consumed more rapidly than oligomeric species and all decay processes followed apparent second-order kinetics. These findings provide direct experimental evidence for the involvement of epoxide-dependent pathways in biodiesel aging.}},
  author       = {{Türck, Julian and Funke, Carsten and Schmitt, Fabian and Schneider, Jan and Danneel, Hans-Jürgen and Türck, Ralf and Ruck, Wolfgang and Krahl, Jürgen}},
  booktitle    = {{Fuel : the science and technology of fuel and energy }},
  issn         = {{1873-7153}},
  keywords     = {{Biodiesel aging, Epoxide-dependent oligomerization, Acetic acid, Identification of aging products, Kinetics of aging products}},
  publisher    = {{Elsevier}},
  title        = {{{Kinetic study and confirmation of epoxide-dependent oligomerization of methyl oleate}}},
  doi          = {{10.1016/j.fuel.2026.139339}},
  volume       = {{424}},
  year         = {{2026}},
}

@misc{13221,
  abstract     = {{Bioactive peptides are increasingly employed in cosmetic products and these are generically known as cosmetic peptides. This review aims to provide an update on current information related to commercially available cosmetic peptides, and the in vitro and ex vivo evidence for their potential biological effects. A total of 102 commercially available cosmetic peptides were identified. The majority of these peptides are inspired by molecules already found in the human body, including sequences from extracellular matrix molecules, also known as matrikines. Cosmetic peptides are produced either through chemical synthesis or via biotechnological processes. Their claimed biological activities include signaling to increase collagen and hyaluronic acid production, modulation of pigmentation, maintenance of a healthy skin microbiome, antioxidant activity and cellular defense, immunomodulation, neurotransmitter inhibition, enzyme activity inhibition and trace mineral carriers. The primary structure and current scientific evidence for the bioactivities of these peptides are presented and discussed. The review highlights the diverse methodological approaches used and the outcomes measured in the assessment of cosmetic peptide efficacy. Overall, a large range of cosmetic peptides are commercially available whose efficacy is supported by divergent levels of in vitro and ex vivo data.}},
  author       = {{van Walraven, Nathalie and FitzGerald, Richard J. and Danneel, Hans-Jürgen and Amigo-Benavent, Miryam}},
  booktitle    = {{eptides : an international journal }},
  issn         = {{0196-9781}},
  keywords     = {{Bioactive peptides, Cosmetic peptides, In vitro studies, Matrikines : Whitening : Antioxidant : Antimicrobial : Neurotransmitter inhibition, Carrier peptides, Immunomodulatory}},
  number       = {{11}},
  publisher    = {{Elsevier BV}},
  title        = {{{Bioactive peptides in cosmetic formulations: Review of current in vitro and ex vivo evidence}}},
  doi          = {{10.1016/j.peptides.2025.171440}},
  volume       = {{193}},
  year         = {{2025}},
}

@misc{13015,
  abstract     = {{<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.}},
  author       = {{Wunderlich, Paul and Pauli, Daniel and Neumaier, Michael and Wisser, Stephanie and Danneel, Hans-Jürgen and Lohweg, Volker and Dörksen, Helene}},
  booktitle    = {{Foods}},
  issn         = {{2304-8158}},
  keywords     = {{Plant Science, Health Professions (miscellaneous), Health (social science), Microbiology, Food Science}},
  number       = {{6}},
  publisher    = {{MDPI }},
  title        = {{{Enhancing Shelf Life Prediction of Fresh Pizza with Regression Models and Low Cost Sensors}}},
  doi          = {{10.3390/foods12061347}},
  volume       = {{12}},
  year         = {{2023}},
}

@inproceedings{1991,
  author       = {{Funk, Mark and Scharf, Matthias and Dörksen, Helene and Danneel, Hans-Jürgen and Lohweg, Volker and Hübner, Michael and Schaede, Johannes and Stierman, Rob and Knobloch, Alexander and Le, Dinh Khoi and Gillich, Eugen and Mönks, Uwe}},
  booktitle    = {{ODS 2020 Review}},
  location     = {{San Francisco}},
  title        = {{{Creating a Self-authentication System for Smart Banknotes}}},
  year         = {{2020}},
}

@inproceedings{5441,
  author       = {{Danneel, Hans-Jürgen}},
  location     = {{Bielefeld}},
  title        = {{{Gewinnung hochwertiger Proteinhydrolysate aus Nebenströmen der Pflanzenverarbeitung}}},
  year         = {{2019}},
}

@inproceedings{2011,
  author       = {{Lohweg, Volker and Funk, Mark and Scharf, Matthias and Dörksen, Helene and Danneel, Hans-Jürgen and Hübner, Michael and Schaede, Johannes and Thony, Emmanuel and Knobloch, Alexander and Lee, Dinh Khoi and Mönks, Uwe and Gillich, Eugen}},
  booktitle    = {{Optical Document Security - The Conference on Optical Security and Counterfeit Detection XII San Francisco}},
  location     = {{San Francisco, USA}},
  title        = {{{smartBN—Intelligent Protection and Authentication in Payment Transactions by Smart Banknotes}}},
  year         = {{2018}},
}

@inproceedings{5652,
  author       = {{Danneel, Hans-Jürgen}},
  title        = {{{Neue Technologien zur Veredlung pflanzlicher Proteine-auch für Nicht-Vegetarier eine Alternative?}}},
  year         = {{2018}},
}

@misc{5525,
  author       = {{Wiese, T. and Brunklaus, Sabine and Danneel, Hans-Jürgen and Reichl, N.}},
  booktitle    = {{Lebensmitteltechnik }},
  issn         = {{0047-4290 }},
  number       = {{12}},
  pages        = {{52}},
  publisher    = {{  Hamburg}},
  title        = {{{Mit Fokus auf "Lebensmittel 4.0" - Ein Projekt an der Hochschule Ostwestfalen-Lippe widmet sich dem digitalen Wandel}}},
  volume       = {{48}},
  year         = {{2016}},
}

@inproceedings{5538,
  author       = {{Danneel, Hans-Jürgen}},
  booktitle    = {{GDL-Kongress Lebensmitteltechnologie (Vortrag und Tagungsbandbeitrag), Lemgo, 20.-22.10.2016}},
  location     = {{Lemgo}},
  title        = {{{Fünf Jahre ILT.NRW}}},
  year         = {{2016}},
}

@inproceedings{5540,
  author       = {{Tachil, Jörg and van Bracht, Hendrik and Danneel, Hans-Jürgen}},
  booktitle    = {{GDL-Kongress Lebensmitteltechnologie (Vortrag und Tagungsbandbeitrag), Lemgo, 20.-22.10.2016}},
  location     = {{Lemgo}},
  title        = {{{Prozesschromatographische Fraktionierung von Proteinhydrolysaten}}},
  year         = {{2016}},
}

@misc{5541,
  author       = {{Reichl, Norbert and Brunklaus, Sabine and Danneel, Hans-Jürgen and Müller, Ulrich and Gebauer, Simone and Kolkmann, Beate and Höfel, Sabine}},
  booktitle    = {{GDL-Kongress Lebensmitteltechnologie (Vortrag und Tagungsbandbeitrag), Lemgo, 20.-22.10.2016}},
  editor       = {{Buckenhüskes, Herbert J.}},
  location     = {{Lemgo}},
  publisher    = {{Gesellschaft Deutscher Lebensmitteltechnologen}},
  title        = {{{Lebensmittel 4.0 - Chancen für den Mittelstand? Ergebnisse einer Unternehmensbefragung. Welche Chancen und Potentiale birgt das Thema Digitalisierung? Wir befragten - Unternehmen antworteten}}},
  year         = {{2016}},
}

@misc{5482,
  abstract     = {{The invention relates to a method for producing enriched peptide fractions from protein-containing raw materials, in which protein hydrolysates are separated using chromatography, according to the physiochemical properties thereof, by means of stationary phases with an aqueous solution as an elution agent. }},
  author       = {{Danneel, Hans-Jürgen}},
  title        = {{{Method For Producing Peptide Fractions And Use Thereof; Offenlegungsschrift}}},
  year         = {{2014}},
}