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Claudia Oellig

Showing results (21-30 of 37) with videos related to

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Food Chemistry: X|June 16, 2025
Mitigation of acrylamide in cookies and crispbread using calcium salts and phenolic acids in combination with asparaginase as well as rosemary extractShpresa Musa, Claudia Oellig, Katharina Anne Scherf
Journal of Agricultural and Food Chemistry|August 30, 2023
Heat-Introduced Formation of Acrylamide in Table Olives: Analysis of Acrylamide, Free Asparagine, and 3-AminopropionamideEva Hölzle, Laura Becker, Claudia Oellig, et al.
Journal of Agricultural and Food Chemistry|October 7, 2024
Influence of Asparaginase on Acrylamide Content, Color, and Texture in Oat, Corn, and Rice CookiesShpresa Musa, Laura Becker, Claudia Oellig, et al.
Foods (Basel, Switzerland)|September 27, 2025
Key Odorant Identification Confirms 3-Oxododecanal as the Most Important Contributor to the Characteristic Aroma of Fresh Rhizomes and Leaves of <i>Houttuynia cordata</i>Zhenli Xu, Claudia Oellig, Walter Vetter, et al.
Analytical and Bioanalytical Chemistry|August 31, 2020
Determination of mono- and diacylglycerols from E 471 food emulsifiers in aerosol whipping cream by high-performance thin-layer chromatography-fluorescence detectionClaudia Oellig, Max Blankart, Jörg Hinrichs, et al.
Journal of Chromatography. A|February 17, 2026
Novel spectral comparison for chlorinated paraffin analysis using planar solid phase extraction coupled to high-resolution mass spectrometrySandra Geyer, Panagiotis Steliopoulos, Jana Leber, et al.
Journal of Chromatography. B, Analytical Technologies in the Biomedical and Life Sciences|February 4, 2017
High-performance thin-layer chromatography (HPTLC) for the simultaneous quantification of the cyclic lipopeptides Surfactin, Iturin A and Fengycin in culture samples of Bacillus speciesMareen Geissler, Claudia Oellig, Karin Moss, et al.
Food Chemistry|August 18, 2024
Characterization of the key odorants in goji wines in three levels of sweetness by applications of sensomics approachYan Zheng, Claudia Oellig, Youfeng Zhang, et al.
Journal of Chromatography. A|June 10, 2026
Detailed analysis of ACETEM emulsifiers and emulsifier productsKatharina Schuster, Tanja Wernlein, Tong Wang, et al.
Food Chemistry|April 24, 2025
Revealing the key aroma codes and (furan) fatty acids in fresh red goji berries and the impacts of the hot-air drying processYan Zheng, Claudia Oellig, Lin Zhu, et al.
Pageof 4

Showing results (21-30 of 37) with videos related to

Sort By:
Pageof 4
Food Chemistry: X|June 16, 2025
Mitigation of acrylamide in cookies and crispbread using calcium salts and phenolic acids in combination with asparaginase as well as rosemary extractShpresa Musa, Claudia Oellig, Katharina Anne Scherf
Journal of Agricultural and Food Chemistry|August 30, 2023
Heat-Introduced Formation of Acrylamide in Table Olives: Analysis of Acrylamide, Free Asparagine, and 3-AminopropionamideEva Hölzle, Laura Becker, Claudia Oellig, et al.
Journal of Agricultural and Food Chemistry|October 7, 2024
Influence of Asparaginase on Acrylamide Content, Color, and Texture in Oat, Corn, and Rice CookiesShpresa Musa, Laura Becker, Claudia Oellig, et al.
Foods (Basel, Switzerland)|September 27, 2025
Key Odorant Identification Confirms 3-Oxododecanal as the Most Important Contributor to the Characteristic Aroma of Fresh Rhizomes and Leaves of <i>Houttuynia cordata</i>Zhenli Xu, Claudia Oellig, Walter Vetter, et al.
Analytical and Bioanalytical Chemistry|August 31, 2020
Determination of mono- and diacylglycerols from E 471 food emulsifiers in aerosol whipping cream by high-performance thin-layer chromatography-fluorescence detectionClaudia Oellig, Max Blankart, Jörg Hinrichs, et al.
Journal of Chromatography. A|February 17, 2026
Novel spectral comparison for chlorinated paraffin analysis using planar solid phase extraction coupled to high-resolution mass spectrometrySandra Geyer, Panagiotis Steliopoulos, Jana Leber, et al.
Journal of Chromatography. B, Analytical Technologies in the Biomedical and Life Sciences|February 4, 2017
High-performance thin-layer chromatography (HPTLC) for the simultaneous quantification of the cyclic lipopeptides Surfactin, Iturin A and Fengycin in culture samples of Bacillus speciesMareen Geissler, Claudia Oellig, Karin Moss, et al.
Food Chemistry|August 18, 2024
Characterization of the key odorants in goji wines in three levels of sweetness by applications of sensomics approachYan Zheng, Claudia Oellig, Youfeng Zhang, et al.
Journal of Chromatography. A|June 10, 2026
Detailed analysis of ACETEM emulsifiers and emulsifier productsKatharina Schuster, Tanja Wernlein, Tong Wang, et al.
Food Chemistry|April 24, 2025
Revealing the key aroma codes and (furan) fatty acids in fresh red goji berries and the impacts of the hot-air drying processYan Zheng, Claudia Oellig, Lin Zhu, et al.
Pageof 4