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Items: 1 to 20 of 46

1.

Multiple linear regression modeling: Prediction of cheese curd dry matter during curd treatment.

Kern C, Stefan T, Hinrichs J.

Food Res Int. 2019 Jul;121:471-478. doi: 10.1016/j.foodres.2018.11.061. Epub 2018 Nov 29.

PMID:
31108771
2.

Formation and Stability of Emulsions Prepared with a Water-Soluble Extract from the Microalga Chlorella protothecoides.

Grossmann L, Ebert S, Hinrichs J, Weiss J.

J Agric Food Chem. 2019 Jun 12;67(23):6551-6558. doi: 10.1021/acs.jafc.8b05337. Epub 2019 May 29.

PMID:
31099556
3.

Solubility and aggregation behavior of protein fractions from the heterotrophically cultivated microalga Chlorella protothecoides.

Grossmann L, Hinrichs J, Weiss J.

Food Res Int. 2019 Feb;116:283-290. doi: 10.1016/j.foodres.2018.08.037. Epub 2018 Aug 18.

PMID:
30716947
4.

Emulsifying properties of water-soluble proteins extracted from the microalgae Chlorella sorokiniana and Phaeodactylum tricornutum.

Ebert S, Grossmann L, Hinrichs J, Weiss J.

Food Funct. 2019 Feb 20;10(2):754-764. doi: 10.1039/c8fo02197j.

PMID:
30667441
5.

Sensoproteomics: A New Approach for the Identification of Taste-Active Peptides in Fermented Foods.

Sebald K, Dunkel A, Schäfer J, Hinrichs J, Hofmann T.

J Agric Food Chem. 2018 Oct 24;66(42):11092-11104. doi: 10.1021/acs.jafc.8b04479. Epub 2018 Oct 16.

PMID:
30289254
6.

1st German Phage Symposium-Conference Report.

Huber I, Potapova K, Kuhn A, Schmidt H, Hinrichs J, Rohde C, Beyer W.

Viruses. 2018 Mar 29;10(4). pii: E158. doi: 10.3390/v10040158.

7.

Thermal treatment of skim milk concentrates in a novel shear-heating device: Reduction of thermophilic spores and physical properties.

Wedel C, Wunsch A, Wenning M, Dettling A, Kayser KH, Lehner WD, Hinrichs J.

Food Res Int. 2018 May;107:19-26. doi: 10.1016/j.foodres.2018.02.005. Epub 2018 Feb 8.

PMID:
29580477
8.

Vibration-induced particle formation during yogurt fermentation-Effect of frequency and amplitude.

Körzendörfer A, Temme P, Schlücker E, Hinrichs J, Nöbel S.

J Dairy Sci. 2018 May;101(5):3866-3877. doi: 10.3168/jds.2017-13905. Epub 2018 Feb 22.

9.

Impact of food structure on the compatibility of heated WPI-pectin-complexes in meat dispersions.

Zeeb B, Schöck V, Schmid N, Majer L, Herrmann K, Hinrichs J, Weiss J.

Food Funct. 2018 Mar 1;9(3):1647-1656. doi: 10.1039/c7fo01577a. Epub 2018 Feb 22.

PMID:
29469137
10.

Optimum hexametaphosphate concentration to inhibit efflorescence formation in dry fermented sausages.

Walz FH, Gibis M, Fritz M, Herrmann K, Hinrichs J, Weiss J.

Meat Sci. 2018 May;139:35-43. doi: 10.1016/j.meatsci.2018.01.008. Epub 2018 Jan 11.

PMID:
29367120
11.

Inhibitory effect of phosphates on magnesium lactate efflorescence formation in dry-fermented sausages.

Walz FH, Gibis M, Schrey P, Herrmann K, Reichert CL, Hinrichs J, Weiss J.

Food Res Int. 2017 Oct;100(Pt 1):352-360. doi: 10.1016/j.foodres.2017.07.015. Epub 2017 Jul 5.

PMID:
28873697
12.

Oil Perception-Detection Thresholds for Varying Fatty Stimuli and Inter-individual Differences.

Heinze JM, Costanzo A, Baselier I, Fritsche A, Lidolt M, Hinrichs J, Frank-Podlech S, Keast R.

Chem Senses. 2017 Sep 1;42(7):585-592. doi: 10.1093/chemse/bjx039.

PMID:
28821178
13.

Particle formation induced by sonication during yogurt fermentation - Impact of exopolysaccharide-producing starter cultures on physical properties.

Körzendörfer A, Nöbel S, Hinrichs J.

Food Res Int. 2017 Jul;97:170-177. doi: 10.1016/j.foodres.2017.04.006. Epub 2017 Apr 7.

PMID:
28578038
14.

Chemical and optical characterization of white efflorescences on dry fermented sausages under modified atmosphere packaging.

Walz FH, Gibis M, Herrmann K, Hinrichs J, Weiss J.

J Sci Food Agric. 2017 Nov;97(14):4872-4879. doi: 10.1002/jsfa.8358. Epub 2017 May 4.

PMID:
28387032
15.

Pseudomonas lactis sp. nov. and Pseudomonas paralactis sp. nov., isolated from bovine raw milk.

von Neubeck M, Huptas C, Glück C, Krewinkel M, Stoeckel M, Stressler T, Fischer L, Hinrichs J, Scherer S, Wenning M.

Int J Syst Evol Microbiol. 2017 Jun;67(6):1656-1664. doi: 10.1099/ijsem.0.001836. Epub 2017 Jun 14.

PMID:
28141500
16.

Mixing behaviour of WPI-pectin-complexes in meat dispersions: impact of biopolymer ratios.

Zeeb B, Schöck V, Schmid N, Majer L, Herrmann K, Hinrichs J, Weiss J.

Food Funct. 2017 Jan 25;8(1):333-340. doi: 10.1039/c6fo01436d.

PMID:
28059405
17.

Whey powders are a rich source and excellent storage matrix for dairy bacteriophages.

Wagner N, Brinks E, Samtlebe M, Hinrichs J, Atamer Z, Kot W, Franz CMAP, Neve H, Heller KJ.

Int J Food Microbiol. 2017 Jan 16;241:308-317. doi: 10.1016/j.ijfoodmicro.2016.10.037. Epub 2016 Nov 1.

PMID:
27835774
18.

Development, optimization and validation of an HPLC-ELSD method for the analysis of enzymatically generated lactulose and saccharide by-products.

Schmidt CM, Zürn T, Thienel KJ, Hinrichs J.

Food Chem. 2017 Jan 15;215:347-53. doi: 10.1016/j.foodchem.2016.07.184. Epub 2016 Aug 1.

PMID:
27542485
19.

Vibration-induced particle formation during yogurt fermentation - Industrial vibration measurements and development of an experimental setup.

Körzendörfer A, Temme P, Nöbel S, Schlücker E, Hinrichs J.

Food Res Int. 2016 Jul;85:44-50. doi: 10.1016/j.foodres.2016.04.004. Epub 2016 Apr 14.

PMID:
29544851
20.

Determination of Aroma Compound Partition Coefficients in Aqueous, Polysaccharide, and Dairy Matrices Using the Phase Ratio Variation Method: A Review and Modeling Approach.

Heilig A, Sonne A, Schieberle P, Hinrichs J.

J Agric Food Chem. 2016 Jun 8;64(22):4450-70. doi: 10.1021/acs.jafc.6b01482. Epub 2016 May 31. Review.

PMID:
27182770

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