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Sascha Rohn

Showing results (1-10 of 242) with videos related to

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Foods (Basel, Switzerland)|December 24, 2021
Advanced Research on Glucosinolates in Food ProductsFranziska S Hanschen, Sascha Rohn
Food Research International (Ottawa, Ont.)|November 27, 2024
Biogenic amines and bacterial spoilage in Plant-Based grill sausage alternativesDominik Dörfel, Sascha Rohn, Eckard Jantzen
Journal of Chromatography. A|March 20, 2024
Electrostatic Repulsion Hydrophilic Interaction Liquid Chromatography (ERLIC) for the Quantitative Analysis of PolyaminesDominik Dörfel, Sascha Rohn, Eckard Jantzen
Analytical and Bioanalytical Chemistry|August 12, 2019
Chemometric tools for the authentication of cod liver oil based on nuclear magnetic resonance and infrared spectroscopy dataEditha Giese, Sascha Rohn, Jan Fritsche
Journal of Agricultural and Food Chemistry|April 20, 2019
Metabolomics-Based Approach for the Discrimination of Potato Varieties ( Solanum tuberosum) using UPLC-IMS-QToFChristin Claassen, Jürgen Kuballa, Sascha Rohn
Analytical and Bioanalytical Chemistry|April 11, 2021
Nitrogen monoxide as dopant for enhanced selectivity of isomeric monoterpenes in drift tube ion mobility spectrometry with <sup>3</sup>H ionizationRebecca Brendel, Sascha Rohn, Philipp Weller
Foods (Basel, Switzerland)|November 27, 2024
Risk Classification of Food Incidents Using a Risk Evaluation Matrix for Use in Artificial Intelligence-Supported Risk IdentificationSina Röhrs, Sascha Rohn, Yvonne Pfeifer
Food Research International (Ottawa, Ont.)|November 30, 2024
Fermented black chokeberry (Aronia melanocarpa (Michx.) Elliott) products - A systematic review on the composition and current scientific evidence of possible health benefitsOleg Frumuzachi, Sascha Rohn, Andrei Mocan
Food Chemistry|June 19, 2022
gc-ims-tools - A new Python package for chemometric analysis of GC-IMS dataJoscha Christmann, Sascha Rohn, Philipp Weller
Foods (Basel, Switzerland)|November 27, 2021
Interactions between Phenolic Acids, Proteins, and Carbohydrates-Influence on Dough and Bread PropertiesSimone Schefer, Marie Oest, Sascha Rohn
Pageof 25

Showing results (1-10 of 242) with videos related to

Sort By:
Pageof 25
Foods (Basel, Switzerland)|December 24, 2021
Advanced Research on Glucosinolates in Food ProductsFranziska S Hanschen, Sascha Rohn
Food Research International (Ottawa, Ont.)|November 27, 2024
Biogenic amines and bacterial spoilage in Plant-Based grill sausage alternativesDominik Dörfel, Sascha Rohn, Eckard Jantzen
Journal of Chromatography. A|March 20, 2024
Electrostatic Repulsion Hydrophilic Interaction Liquid Chromatography (ERLIC) for the Quantitative Analysis of PolyaminesDominik Dörfel, Sascha Rohn, Eckard Jantzen
Analytical and Bioanalytical Chemistry|August 12, 2019
Chemometric tools for the authentication of cod liver oil based on nuclear magnetic resonance and infrared spectroscopy dataEditha Giese, Sascha Rohn, Jan Fritsche
Journal of Agricultural and Food Chemistry|April 20, 2019
Metabolomics-Based Approach for the Discrimination of Potato Varieties ( Solanum tuberosum) using UPLC-IMS-QToFChristin Claassen, Jürgen Kuballa, Sascha Rohn
Analytical and Bioanalytical Chemistry|April 11, 2021
Nitrogen monoxide as dopant for enhanced selectivity of isomeric monoterpenes in drift tube ion mobility spectrometry with <sup>3</sup>H ionizationRebecca Brendel, Sascha Rohn, Philipp Weller
Foods (Basel, Switzerland)|November 27, 2024
Risk Classification of Food Incidents Using a Risk Evaluation Matrix for Use in Artificial Intelligence-Supported Risk IdentificationSina Röhrs, Sascha Rohn, Yvonne Pfeifer
Food Research International (Ottawa, Ont.)|November 30, 2024
Fermented black chokeberry (Aronia melanocarpa (Michx.) Elliott) products - A systematic review on the composition and current scientific evidence of possible health benefitsOleg Frumuzachi, Sascha Rohn, Andrei Mocan
Food Chemistry|June 19, 2022
gc-ims-tools - A new Python package for chemometric analysis of GC-IMS dataJoscha Christmann, Sascha Rohn, Philipp Weller
Foods (Basel, Switzerland)|November 27, 2021
Interactions between Phenolic Acids, Proteins, and Carbohydrates-Influence on Dough and Bread PropertiesSimone Schefer, Marie Oest, Sascha Rohn
Pageof 25