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6329 Publikationen
2020 | Konferenz - Beitrag | ELSA-ID: 5096
König CM et al. (2020) Anforderungsanalyse und kritische Erfolgsfaktoren für einen digitalen Studienassistenten. In Gronau N et al. (eds), Proceedings of the 15th International Conference on Wirtschaftsinformatik (WI). Potsdam, pp. 402–417.
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2020 | Konferenz - Beitrag | ELSA-ID: 5111 | 
Kousa C and Pottgiesser U (2020) Development Plan Strategies of Old Aleppo City and Sustainable Development Goals: Between Theory and Practice. In Pottgiesser U et al. (eds), LDE Heritage Conference on Heritage and the Sustainable Development Goals. Netherlands: TU Delft Open, pp. 439–447.
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2020 | Konferenz - Beitrag | ELSA-ID: 5295
Dragutinovic A and Pottgiesser U (n.d.) Mitigating Mass Housing Obsolescence : Reuse of Common Spaces as a Tactic for Revitalizing Mass Housing and Increasing Liveability.
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2020 | Konferenz - Beitrag | ELSA-ID: 5296
Pottgiesser U and Ayon A (2020) Heritage Matters: Building Envelope Improvements. Intervention Strategies for Post-War Modern Facades.
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2020 | Zeitschrift | ELSA-ID: 5312 |
Hall O et al. (eds) (2020) urbanLab Magazin - Fachzeitschrift für Stadt- & Quartiersplanung. .
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2020 | Zeitschriftenaufsatz (wiss.) | ELSA-ID: 5418
Katsch L, Methner F-J and Schneider J (2020) Kinetic Studies of L-Ascorbic Acid Degradation in Fruit Juices for the Improvement of Pasteurization Plants. BrewingScience 73, 85–94.
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2020 | Zeitschriftenaufsatz | ELSA-ID: 5420
Schattenberg B, Stake K and Schneider J (2020) Allulose als alternativer Zucker zur Kalorienreduktion in Nektaren. Flüssiges Obst 200–203.
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2020 | Sammelwerk - Beitrag | ELSA-ID: 5421
Schattenberg B, Stake K and Schneider J (2020) Allulose - Alternativer Zucker zu Kalorienreduktion in Erfrischungsgetränken. Behr`s Jahrbuch für die Lebensmittelwirtschaft 2021. pp. 97–108.
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2020 | Zeitschriftenaufsatz | ELSA-ID: 5422
Schattenberg B, Stake K and Schneider J (2020) Allulose as Alternative Sugar for Calorie Reduction in Nectars. Fruit Processing 222–225.
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2020 | Zeitschriftenaufsatz | ELSA-ID: 5424
Weishaupt I et al. (2020) Model Based Optimization of Transflection near Infrared Spectroscopy as a Process Analytical Tool in a Continuous Flash Pasteurizer. Journal of Food Science 85, 2020–2031.
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2020 | Kurzbeitrag Konferenz | ELSA-ID: 5426
Zimmer M and Schneider J (2020) Thermal Pasteurisationof Food in Glass Containers –Near Infrared Studies as Groundwork for Cyber-Physical Systems.
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2020 | Kurzbeitrag Konferenz | ELSA-ID: 5427
Wefing P, Conradi C and Beckhoff St-B (2020) Auf dem Weg zur Smart FOODFACTORY, Prototyp einer kontinuierlichen Maisch Anlage.
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2020 | Zeitschriftenaufsatz | ELSA-ID: 5428
Schneider J, Beckhoff-Bumke S and Ali W (2020) Digitalisierung - Bierbrauen 4.0. elektroniknet.de.
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2020 | Zeitschriftenaufsatz | ELSA-ID: 5429
Wefing P et al. (2020) Maischen 4.0 – kontinuierliche Maischanlage. Brauwelt 413–416.
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2020 | Konferenzband - Beitrag | ELSA-ID: 5513 |
Schmohl T and Iseke A (2020) Research-Based Learning in Digital Teams. Bologna: Libreriauniversitaria.it.
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