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
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
Ascorbic acid losses during processing of French fries and potato chips
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Journal Article
Conference Proceeding
Instrumental colour measuring in potato processing industry. [German
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Conference Proceeding
Instrumental colour measuring in potato processing industry
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Conference Proceeding