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
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
Impact of processing degree on fermentation profile and chemopreventive effects of oat and waxy barley in LT97 colon adenoma cells
Schlörmann, W., Keller, F., Zetzmann, S., Lorkowski, S., Dawczynski, C., Glei, M.
Published in European food research & technology (01.03.2021)
Published in European food research & technology (01.03.2021)
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Journal Article