@misc{13653,
  author       = {{Luttmann, Mario and Blome, André and Müller, Niklas and Naqvi, Syeda Khadeeja and Kutter, Alexander and Jekle, Mario and Müller, Ulrich and Frahm, Björn}},
  location     = {{Detmold, Germany}},
  title        = {{{Einblicke in die objektive Bewertung von Weizenbrötchen in der virtuellen Realität}}},
  year         = {{2025}},
}

@misc{13654,
  author       = {{Luttmann, Mario and Blome, André and Kutter, Alexander and Naqvi, Syeda Khadeeja and Müller, Niklas and Jekle, Mario and Frahm, Björn and Müller, Ulrich}},
  location     = {{Lemgo, Germany}},
  title        = {{{Qualitätskontrolle von Backwaren in der virtuellen Realität}}},
  year         = {{2025}},
}

@misc{13655,
  author       = {{Luttmann, Mario and Blome, André and Jekle, Mario and Frahm, Björn and Müller, Ulrich}},
  location     = {{Freising, Germany}},
  title        = {{{Weizenkleingebäck und Photogrammetrie: Einblicke in die bildbasierte Analyse von Backwaren}}},
  year         = {{2025}},
}

@misc{13656,
  author       = {{Luttmann, Mario and Blome, André and Segermann, Jan and Jekle, Mario and Frahm, Björn and Müller, Ulrich}},
  location     = {{Lemgo, Germany}},
  title        = {{{Erkenntnisse zur Nutzung von Photogrammetrie für die Untersuchung des Bräunungsverhaltens von Weizenbrötchen}}},
  year         = {{2025}},
}

@misc{13657,
  author       = {{Müller, Ulrich and Frahm, Björn and Blome, André and Luttmann, Mario}},
  location     = {{Detmold, Germany}},
  title        = {{{Teig 4.0}}},
  year         = {{2025}},
}

@misc{13659,
  author       = {{Blome, André and Luttmann, Mario and Frahm, Björn and Müller, Ulrich}},
  location     = {{Detmold, Germany}},
  title        = {{{Sensor-Retrofitting-System für den Einsatz in Lebensmittelherstellungsprozessen}}},
  year         = {{2025}},
}

@misc{13660,
  author       = {{Blome, André and Luttmann, Mario and Müller, Ulrich and Frahm, Björn}},
  location     = {{Detmold, Germany}},
  title        = {{{Erforschung geeigneter Sensortechnologien zur Erfassung qualitätsrelevanter Eigenschaften bei Sauerteigen}}},
  year         = {{2025}},
}

@misc{13661,
  author       = {{Luttmann, Mario and Blome, André and Frahm, Björn and Müller, Ulrich}},
  location     = {{Detmold, Germany}},
  title        = {{{Nutzung der Strangerweiterung zur Inline-Bewertung der viskoelastischen Eigenschaften von Weizenteigen}}},
  year         = {{2025}},
}

@misc{13662,
  author       = {{Luttmann, Mario and Blome, André and Müller, Ulrich and Frahm, Björn}},
  location     = {{Detmold, Germany}},
  title        = {{{Photogrammetrie als Mittel zur objektiven Qualitätserfassung von Backwaren}}},
  year         = {{2025}},
}

@misc{12021,
  author       = {{Segermann, Jan and Luttmann, Mario and Blome, André and Feldt, Sebastian and Sivanesan, Sujee and Holst, Christoph-Alexander and Lohweg, Volker and Frahm, Björn and Müller, Ulrich}},
  keywords     = {{sourdough, fermentation, near-infrared spectroscopy, support vector machine}},
  location     = {{Lemgo}},
  title        = {{{Die Rolle von ML-Modellen in der Lebensmitteltechnologie: Eine Fallstudie zur Sauerteigfermentation mit NIR-Spektroskopie}}},
  year         = {{2024}},
}

@misc{12397,
  author       = {{Blome, André and Luttmann, Mario and Segermann, Jan and Jekle, Mario and Frahm, Björn and Müller, Ulrich}},
  location     = {{Recklinghausen, Germany}},
  title        = {{{Process optimization in baked goods production using inline sensors and objective product evaluation}}},
  year         = {{2024}},
}

@misc{11109,
  author       = {{Blome, André and Luttmann, Mario and Jekle, Mario and Frahm, Björn and Müller, Ulrich}},
  location     = {{Bochum}},
  title        = {{{Untersuchung der räumlichen Verteilung von viskoelastischen Kenngrößen während der Weizenteigbereitung}}},
  year         = {{2023}},
}

@misc{11110,
  author       = {{Blome, André and Luttmann, Mario and Segermann, Jan and Jekle, Mario and Frahm, Björn and Müller, Ulrich}},
  location     = {{Bochum}},
  title        = {{{Vorstellung des Projektes „Teig 4.0“ - Prozessoptimierung im Bereich der industriellen Weizenteigverarbeitung}}},
  year         = {{2023}},
}

@misc{12483,
  author       = {{Blome, André and Luttmann, Mario and Segermann, Jan and Jekle, Mario and Frahm, Björn and Müller, Ulrich}},
  location     = {{Lemgo, Germany}},
  title        = {{{Vorstellung des Projektes „Teig 4.0“ - Prozessoptimierung im Bereich der industriellen Weizenteigverarbeitung}}},
  year         = {{2023}},
}

@misc{12485,
  author       = {{Luttmann, Mario and Blome, André and Jekle, Mario and Frahm, Björn and Müller, Ulrich}},
  location     = {{Lemgo, Germany}},
  title        = {{{Teig 4.0 - Promotionsthemen}}},
  year         = {{2023}},
}

@misc{10195,
  author       = {{Blome, André and Luttmann, Mario and Segermann, Jan and Jekle, Mario and Frahm, Björn and Müller, Ulrich}},
  booktitle    = {{Proceedings of the 33rd VH Yeast Conference 2022: Advances in Applied Research & Industrial Production of Baker’s Yeast, “100th anniversary of VH Berlin & Yeast(s) as an alternative protein source”}},
  location     = {{Berlin, Germany}},
  pages        = {{61 -- 66}},
  publisher    = {{Versuchsanstalt der Hefeindustrie e.V.}},
  title        = {{{Process optimisation in the field of wheat dough processing using real-time recording of quality-relevant characteristics in raw materials, intermediates and final products}}},
  year         = {{2022}},
}

@misc{10196,
  author       = {{Blome, André and Luttmann, Mario and Segermann, Jan and Jekle, Mario and Frahm, Björn and Müller, Ulrich}},
  location     = {{Berlin, Germany}},
  title        = {{{Process optimisation in the field of wheat dough processing using real-time recording of quality-relevant characteristics in raw materials, intermediates and final products}}},
  year         = {{2022}},
}

@misc{8078,
  author       = {{Blome, André and Luttmann, Mario and Frahm, Björn and Müller, Ulrich}},
  booktitle    = {{Seminar Life Science Technologies 2021-04-28}},
  location     = {{Lemgo, Germany}},
  title        = {{{Messtechnikkonzepte für die Erfassung von qualitätsrelevanten Parametern und Merkmalen bei der Weizenteigverarbeitung}}},
  year         = {{2021}},
}