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Franziska Witte

Showing results (1-10 of 19) with videos related to

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Meat Science|November 8, 2020
The dry aged beef paradox: Why dry aging is sometimes not better than wet agingNino Terjung, Franziska Witte, Volker Heinz
Meat Science|July 27, 2020
High-pressure processing of usually discarded dry aged beef trimmings for subsequent processingFranziska Witte, Sergiy Smetana, Volker Heinz, et al.
Animals : an Open Access Journal From MDPI|April 3, 2021
Evaluation of Coated Biochar as an Intestinal Binding Agent for Skatole and Indole in Male Intact Finishing PigsDana Carina Schubert, Bussarakam Chuppava, Franziska Witte, et al.
Critical Reviews in Food Science and Nutrition|August 25, 2022
Metabolic, proteomic and microbial changes postmortem and during beef agingGreta Bischof, Franziska Witte, Nino Terjung, et al.
Journal of Food Science|August 10, 2024
Influence of different storage atmospheres in packaging on color stability of beefJohannes Krell, Alejandro Poveda-Arteaga, Jochen Weiss, et al.
Food Chemistry|October 23, 2020
Analysis of aging type- and aging time-related changes in the polar fraction of metabolome of beef by <sup>1</sup>H NMR spectroscopyGreta Bischof, Franziska Witte, Nino Terjung, et al.
Food Research International (Ottawa, Ont.)|June 2, 2022
Effect of sampling position in fresh, dry-aged and wet-aged beef from M. Longissimus dorsi of Simmental cattle analyzed by <sup>1</sup>H NMR spectroscopyGreta Bischof, Franziska Witte, Nino Terjung, et al.
Foods (Basel, Switzerland)|February 25, 2023
Variations in the Metabolome of Unaged and Aged Beef from Black-and-White Cows and Heifers by <sup>1</sup>H NMR SpectroscopyGreta Bischof, Edwin Januschewski, Franziska Witte, et al.
Animals : an Open Access Journal From MDPI|September 28, 2021
Preliminary Test of the Reduction Capacity for the Intestinal Adsorption of Skatole and Indole in Weaning Piglets by Pure and Coated CharcoalFranziska Witte, Aleksandar Pajic, Florian Menger, et al.
Meat Science|September 2, 2023
A review on the relation between grinding process and quality of ground meatLisa M Berger, Franziska Witte, Igor Tomasevic, et al.
Pageof 2

Showing results (1-10 of 19) with videos related to

Sort By:
Pageof 2
Meat Science|November 8, 2020
The dry aged beef paradox: Why dry aging is sometimes not better than wet agingNino Terjung, Franziska Witte, Volker Heinz
Meat Science|July 27, 2020
High-pressure processing of usually discarded dry aged beef trimmings for subsequent processingFranziska Witte, Sergiy Smetana, Volker Heinz, et al.
Animals : an Open Access Journal From MDPI|April 3, 2021
Evaluation of Coated Biochar as an Intestinal Binding Agent for Skatole and Indole in Male Intact Finishing PigsDana Carina Schubert, Bussarakam Chuppava, Franziska Witte, et al.
Critical Reviews in Food Science and Nutrition|August 25, 2022
Metabolic, proteomic and microbial changes postmortem and during beef agingGreta Bischof, Franziska Witte, Nino Terjung, et al.
Journal of Food Science|August 10, 2024
Influence of different storage atmospheres in packaging on color stability of beefJohannes Krell, Alejandro Poveda-Arteaga, Jochen Weiss, et al.
Food Chemistry|October 23, 2020
Analysis of aging type- and aging time-related changes in the polar fraction of metabolome of beef by <sup>1</sup>H NMR spectroscopyGreta Bischof, Franziska Witte, Nino Terjung, et al.
Food Research International (Ottawa, Ont.)|June 2, 2022
Effect of sampling position in fresh, dry-aged and wet-aged beef from M. Longissimus dorsi of Simmental cattle analyzed by <sup>1</sup>H NMR spectroscopyGreta Bischof, Franziska Witte, Nino Terjung, et al.
Foods (Basel, Switzerland)|February 25, 2023
Variations in the Metabolome of Unaged and Aged Beef from Black-and-White Cows and Heifers by <sup>1</sup>H NMR SpectroscopyGreta Bischof, Edwin Januschewski, Franziska Witte, et al.
Animals : an Open Access Journal From MDPI|September 28, 2021
Preliminary Test of the Reduction Capacity for the Intestinal Adsorption of Skatole and Indole in Weaning Piglets by Pure and Coated CharcoalFranziska Witte, Aleksandar Pajic, Florian Menger, et al.
Meat Science|September 2, 2023
A review on the relation between grinding process and quality of ground meatLisa M Berger, Franziska Witte, Igor Tomasevic, et al.
Pageof 2