Impact of different roasting conditions on chemical composition, sensory quality and physicochemical properties of waxy-barley products
Schlörmann, W, Zetzmann, S, Wiege, B, Haase, N. U, Greiling, A, Lorkowski, S, Dawczynski, C, Glei, M
Published in Food & function (01.09.2019)
Published in Food & function (01.09.2019)
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Journal Article
Acrylamide formation and antioxidant level in biscuits related to recipe and baking
Haase, N.U, Grothe, K.-H, Matthäus, B, Vosmann, K, Lindhauer, M.G
Published in Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment (01.08.2012)
Published in Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment (01.08.2012)
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Journal Article
Impact of different roasting conditions on sensory properties and health-related compounds of oat products
Schlörmann, W., Zetzmann, S., Wiege, B., Haase, N.U., Greiling, A., Lorkowski, S., Dawczynski, C., Glei, M.
Published in Food chemistry (01.03.2020)
Published in Food chemistry (01.03.2020)
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Journal Article
Effect of Different Defoliation Systems of Ryegrass–Clover on Yield and Selected Quality Parameters of Organic Potatoes (Solanum tuberosum L.) for Industrial Processing at Harvest and After Storage
Dresow, J. F., Krause, T., Haase, N. U., Loges, R., Heß, J., Böhm, H.
Published in Potato research (01.09.2013)
Published in Potato research (01.09.2013)
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Journal Article
Ascorbic acid losses during processing of French fries and potato chips
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Journal Article
Conference Proceeding
Influence of dough ingredients on 3-chloropropane-1,2-diol (3-MCPD) formation in toast
Breitling-Utzmann, C. M., Hrenn, H., Haase, N. U., Unbehend, G. M.
Published in Food additives and contaminants (01.02.2005)
Published in Food additives and contaminants (01.02.2005)
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Journal Article
Influence of dough ingredients on 3-Mcpd formation in toast
M Breitling-Utzmann, C., Hrenn, H., U Haase, N., M Unbehend, G.
Published in Czech Journal of Food Sciences (01.12.2004)
Published in Czech Journal of Food Sciences (01.12.2004)
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Journal Article
Factors affecting the concentration of acrylamide during deep-fat frying of potatoes
Matthäus, Bertrand, Haase, Norbert U., Vosmann, Klaus
Published in European journal of lipid science and technology (01.11.2004)
Published in European journal of lipid science and technology (01.11.2004)
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Journal Article
Conference Proceeding