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Greta Bischof

Showing results (1-10 of 8) with videos related to

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Foods (Basel, Switzerland)|April 13, 2024
Authentication of Laying Hen Housing Systems Based on Egg Yolk Using <sup>1</sup>H NMR Spectroscopy and Machine LearningGreta Bischof, Edwin Januschewski, Andreas Juadjur
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.
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.
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 Chemistry|September 29, 2023
Authentication of aged beef in terms of aging time and aging type by <sup>1</sup>H NMR spectroscopyGreta Bischof, Franziska Witte, Edwin Januschewski, et al.
Journal of Agricultural and Food Chemistry|October 9, 2020
Rapid UV/Vis Spectroscopic Dye Authentication Assay for the Determination and Classification of Reactive Dyes, <i>Monascus</i> Pigments, and Natural Dyes in Coloring FoodstuffEdwin Januschewski, Greta Bischof, Binh Nguyen Thanh, et al.
Journal of Food Science|October 9, 2023
Metabolic and microbial analyses of the surface and inner part of wet-aged and dry-aged beefGreta Bischof, Franziska Witte, Thorben Sieksmeyer, et al.
Pageof 1

Showing results (1-10 of 8) with videos related to

Sort By:
Pageof 1
Foods (Basel, Switzerland)|April 13, 2024
Authentication of Laying Hen Housing Systems Based on Egg Yolk Using <sup>1</sup>H NMR Spectroscopy and Machine LearningGreta Bischof, Edwin Januschewski, Andreas Juadjur
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.
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.
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 Chemistry|September 29, 2023
Authentication of aged beef in terms of aging time and aging type by <sup>1</sup>H NMR spectroscopyGreta Bischof, Franziska Witte, Edwin Januschewski, et al.
Journal of Agricultural and Food Chemistry|October 9, 2020
Rapid UV/Vis Spectroscopic Dye Authentication Assay for the Determination and Classification of Reactive Dyes, <i>Monascus</i> Pigments, and Natural Dyes in Coloring FoodstuffEdwin Januschewski, Greta Bischof, Binh Nguyen Thanh, et al.
Journal of Food Science|October 9, 2023
Metabolic and microbial analyses of the surface and inner part of wet-aged and dry-aged beefGreta Bischof, Franziska Witte, Thorben Sieksmeyer, et al.
Pageof 1