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Benno Kunz

Showing results (1-10 of 10) with videos related to

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Meat Science|November 9, 2011
The antioxidant properties of baechu-kimchi and freeze-dried kimchi-powder in fermented sausagesJoo-Yeon Lee, Benno Kunz
Bioresource Technology|May 27, 2003
Transformation of vegetable waste into value added products: (A) the upgrading concept; (B) practical implementationsGünther Laufenberg, Benno Kunz, Marianne Nystroem
Journal of AOAC International|January 16, 2008
Influence of different extraction parameters on a solid-phase dynamic extraction for the gas chromatographic determination of d-limonene degradation products by using a fractional factorial designMarion Kamphoff, Tobias Thiele, Benno Kunz
International Journal of Food Sciences and Nutrition|September 17, 2004
Fish oil stabilisation by microencapsulation with modified celluloseWojciech Kolanowski, Günther Laufenberg, Benno Kunz
Food Chemistry|March 18, 2014
Polymer incompatibility as a potential tool for polyphenol recovery from olive mill wastewaterFuad Hajji, Benno Kunz, Jenny Weissbrodt
Journal of Food Science|August 21, 2010
Microencapsulation of fish oil by spray granulation and fluid bed film coatingSri Haryani Anwar, Jenny Weissbrodt, Benno Kunz
Enzyme and Microbial Technology|November 25, 2011
Modeling of an integrated fermentation/membrane extraction process for the production of 2-phenylethanol and 2-phenylethylacetatePhilipp Adler, Thorsten Hugen, Marzena Wiewiora, et al.
Journal of Food Science|August 21, 2010
Sensory quality of functional beverages: bitterness perception and bitter masking of olive leaf extract fortified fruit smoothiesPeter Kranz, Nina Braun, Nadine Schulze, et al.
Meat Science|November 9, 2011
Identification of lactic acid bacteria isolated from kimchi and studies on their suitability for application as starter culture in the production of fermented sausagesJoo-Yeon Lee, Cheon-Jei Kim, Benno Kunz
Biotechnology Progress|January 26, 2012
Prediction of dynamic metabolic behavior of Pediococcus pentosaceus producing lactic acid from lignocellulosic sugarsPhilipp Adler, Hyun-Seob Song, Katharina Kästner, et al.
Pageof 1

Showing results (1-10 of 10) with videos related to

Sort By:
Pageof 1
Meat Science|November 9, 2011
The antioxidant properties of baechu-kimchi and freeze-dried kimchi-powder in fermented sausagesJoo-Yeon Lee, Benno Kunz
Bioresource Technology|May 27, 2003
Transformation of vegetable waste into value added products: (A) the upgrading concept; (B) practical implementationsGünther Laufenberg, Benno Kunz, Marianne Nystroem
Journal of AOAC International|January 16, 2008
Influence of different extraction parameters on a solid-phase dynamic extraction for the gas chromatographic determination of d-limonene degradation products by using a fractional factorial designMarion Kamphoff, Tobias Thiele, Benno Kunz
International Journal of Food Sciences and Nutrition|September 17, 2004
Fish oil stabilisation by microencapsulation with modified celluloseWojciech Kolanowski, Günther Laufenberg, Benno Kunz
Food Chemistry|March 18, 2014
Polymer incompatibility as a potential tool for polyphenol recovery from olive mill wastewaterFuad Hajji, Benno Kunz, Jenny Weissbrodt
Journal of Food Science|August 21, 2010
Microencapsulation of fish oil by spray granulation and fluid bed film coatingSri Haryani Anwar, Jenny Weissbrodt, Benno Kunz
Enzyme and Microbial Technology|November 25, 2011
Modeling of an integrated fermentation/membrane extraction process for the production of 2-phenylethanol and 2-phenylethylacetatePhilipp Adler, Thorsten Hugen, Marzena Wiewiora, et al.
Journal of Food Science|August 21, 2010
Sensory quality of functional beverages: bitterness perception and bitter masking of olive leaf extract fortified fruit smoothiesPeter Kranz, Nina Braun, Nadine Schulze, et al.
Meat Science|November 9, 2011
Identification of lactic acid bacteria isolated from kimchi and studies on their suitability for application as starter culture in the production of fermented sausagesJoo-Yeon Lee, Cheon-Jei Kim, Benno Kunz
Biotechnology Progress|January 26, 2012
Prediction of dynamic metabolic behavior of Pediococcus pentosaceus producing lactic acid from lignocellulosic sugarsPhilipp Adler, Hyun-Seob Song, Katharina Kästner, et al.
Pageof 1