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Bernd Hitzmann

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Foods (Basel, Switzerland)|November 26, 2022

An Innovative Approach in the Baking of Bread with CO<sub>2</sub> Gas Hydrates as Leavening AgentsShubhangi Srivastava, Ann Mary Kollemparembil, Viktoria Zettel, et al.

Journal of Proteomics|July 5, 2021

Comprehensive proteome analysis of bread deciphering the allergenic potential of bread wheat, spelt and ryeJulia Zimmermann, Philipp Hubel, Jens Pfannstiel, et al.

Sensors (Basel, Switzerland)|July 28, 2022

Generic Chemometric Models for Metabolite Concentration Prediction Based on Raman SpectraAbdolrahim Yousefi-Darani, Olivier Paquet-Durand, Almut Von Wrochem, et al.

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Search research articles

Showing results (51-60 of 53) with videos related to

Sort By:

Pageof 6

You have reached the last page of results.This site can display upto 53 results.

Foods (Basel, Switzerland)|November 26, 2022

An Innovative Approach in the Baking of Bread with CO<sub>2</sub> Gas Hydrates as Leavening AgentsShubhangi Srivastava, Ann Mary Kollemparembil, Viktoria Zettel, et al.

Journal of Proteomics|July 5, 2021

Comprehensive proteome analysis of bread deciphering the allergenic potential of bread wheat, spelt and ryeJulia Zimmermann, Philipp Hubel, Jens Pfannstiel, et al.

Sensors (Basel, Switzerland)|July 28, 2022

Generic Chemometric Models for Metabolite Concentration Prediction Based on Raman SpectraAbdolrahim Yousefi-Darani, Olivier Paquet-Durand, Almut Von Wrochem, et al.

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