Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Nadja Triesch

Showing results (1-10 of 3) with videos related to

Pageof 1
Sort By:
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|July 7, 2023
Cannabinoid contents in hemp teas and estimation of their transfer into tea infusionsNadja Triesch, Nansiya Vijayakumar, Stefan Weigel, et al.
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|April 8, 2024
Quantification of sixteen cannabinoids in hemp seed edible oils and the influence of thermal processing on cannabinoid contents and profilesNiklas Lindekamp, Nadja Triesch, Sascha Rohn, et al.
Food Chemistry|May 15, 2025
Hemp containing breads: Cannabinoid content, profiles, and thermal stability during bakingNiklas Lindekamp, Nadja Triesch, Michael Weiss, et al.
Pageof 1

Showing results (1-10 of 3) with videos related to

Sort By:
Pageof 1
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|July 7, 2023
Cannabinoid contents in hemp teas and estimation of their transfer into tea infusionsNadja Triesch, Nansiya Vijayakumar, Stefan Weigel, et al.
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|April 8, 2024
Quantification of sixteen cannabinoids in hemp seed edible oils and the influence of thermal processing on cannabinoid contents and profilesNiklas Lindekamp, Nadja Triesch, Sascha Rohn, et al.
Food Chemistry|May 15, 2025
Hemp containing breads: Cannabinoid content, profiles, and thermal stability during bakingNiklas Lindekamp, Nadja Triesch, Michael Weiss, et al.
Pageof 1