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Claudia Oellig

Showing results (31-40 of 37) with videos related to

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Analytical Chemistry|February 17, 2010
Miniaturized planar chromatography using office peripheralsGertrud E Morlock, Claudia Oellig, Louis W Bezuidenhout, et al.
Foods (Basel, Switzerland)|July 12, 2025
Fatty Acids Are Responsible for the Discrepancy of Key Aroma Compounds in Naturally Dried Red Goji Berries and Hot-Air-Dried Red Goji BerriesYan Zheng, Claudia Oellig, Walter Vetter, et al.
Foods (Basel, Switzerland)|July 12, 2025
Characterization of the Major Odor-Active Compounds in Fresh Rhizomes and Leaves of <i>Houttuynia cordata</i> by Comparative Aroma Extract Dilution AnalysisZhenli Xu, Jing Liu, Johanna Kreissl, et al.
Plant Foods for Human Nutrition (Dordrecht, Netherlands)|June 18, 2026
Isolation and NMR-based Structural Characterization of the Major Saponins from a Chilean Landrace of Phaseolus vulgarisFelipe Jiménez-Aspee, Nélida Nina, Katharina Schuster, et al.
Journal of Agricultural and Food Chemistry|February 26, 2026
Spectral Similarity Score (SSS)-Barcoding for the Quality Control of LACTEM Emulsifiers by High-Performance Thin-Layer ChromatographyKatharina Schuster, Sedef Torun, Inès Kainz, et al.
Food Chemistry|October 9, 2025
Mitigation or promotion: The role of phenols and plant extracts in acrylamide formationLaura Becker, Eva Hölzle, Panagiotis Steliopoulos, et al.
Food Chemistry|October 12, 2024
Influence of chia and flaxseeds on acrylamide formation in sweet bakery productsEva Hölzle, Carmen Breitling-Utzmann, Olga Blumberg, et al.
Pageof 4

Showing results (31-40 of 37) with videos related to

Sort By:
Pageof 4
You have reached the last page of results.This site can display upto 37 results.
Analytical Chemistry|February 17, 2010
Miniaturized planar chromatography using office peripheralsGertrud E Morlock, Claudia Oellig, Louis W Bezuidenhout, et al.
Foods (Basel, Switzerland)|July 12, 2025
Fatty Acids Are Responsible for the Discrepancy of Key Aroma Compounds in Naturally Dried Red Goji Berries and Hot-Air-Dried Red Goji BerriesYan Zheng, Claudia Oellig, Walter Vetter, et al.
Foods (Basel, Switzerland)|July 12, 2025
Characterization of the Major Odor-Active Compounds in Fresh Rhizomes and Leaves of <i>Houttuynia cordata</i> by Comparative Aroma Extract Dilution AnalysisZhenli Xu, Jing Liu, Johanna Kreissl, et al.
Plant Foods for Human Nutrition (Dordrecht, Netherlands)|June 18, 2026
Isolation and NMR-based Structural Characterization of the Major Saponins from a Chilean Landrace of Phaseolus vulgarisFelipe Jiménez-Aspee, Nélida Nina, Katharina Schuster, et al.
Journal of Agricultural and Food Chemistry|February 26, 2026
Spectral Similarity Score (SSS)-Barcoding for the Quality Control of LACTEM Emulsifiers by High-Performance Thin-Layer ChromatographyKatharina Schuster, Sedef Torun, Inès Kainz, et al.
Food Chemistry|October 9, 2025
Mitigation or promotion: The role of phenols and plant extracts in acrylamide formationLaura Becker, Eva Hölzle, Panagiotis Steliopoulos, et al.
Food Chemistry|October 12, 2024
Influence of chia and flaxseeds on acrylamide formation in sweet bakery productsEva Hölzle, Carmen Breitling-Utzmann, Olga Blumberg, et al.
Pageof 4