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Foods (Basel, Switzerland)|December 23, 2020
Rye Bread Defects: Analysis of Composition and Further Influence Factors as Determinants of Dry-BakingMarie Oest, Ute Bindrich, Alexander Voß, et al.
Mycotoxin Research|October 17, 2020
Impact of experimental thermal processing of artificially contaminated pea products on ochratoxin A and phomopsin ABirgitta Maria Kunz, Alexander Voß, Julia Dalichow, et al.
Food Chemistry|May 15, 2025
Hemp containing breads: Cannabinoid content, profiles, and thermal stability during bakingNiklas Lindekamp, Nadja Triesch, Michael Weiss, et al.
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