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Journal Fur Verbraucherschutz Und Lebensmittelsicherheit = Journal of Consumer Protection and Food Safety|August 23, 2021
The impact of Corona pandemic on consumer's food consumption: Vulnerability of households with children and income losses and change in sustainable consumption behaviorAdriano Profeta, Shahida Anusha Siddiqui, Sergiy Smetana, et al.
Foods (Basel, Switzerland)|February 11, 2023
Bacteriobiota and Chemical Changes during the Ripening of Traditional Fermented "Pirot 'Ironed' Sausage"Svetlana Bogdanović, Slaviša Stanković, Tanja Berić, et al.
Comprehensive Reviews in Food Science and Food Safety|May 15, 2023
Microbial decontamination assisted by ultrasound-based processing technologies in food and model systems: A reviewEnrique Beitia, Elissavet Gkogka, Panagiotis Chanos, et al.
Foods (Basel, Switzerland)|January 8, 2025
Influence of Algal Incorporation on Sensory and Physicochemical Attributes of Caseless Sausage-Ćevap (CSC)Caba Siladji, Vesna Djordjevic, Branka Borovic, 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.
Annals of the New York Academy of Sciences|March 18, 2010
Molecular effects of high-pressure processing on food studied by resonance RamanFilip Tintchev, Hainer Wackerbarth, Uwe Kuhlmann, 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.
Bioresource Technology|February 5, 2022
An automated, modular system for organic waste utilization using heterotrophic alga Galdieria sulphuraria: Design considerations and sustainabilityMaximilian Julius Pahmeyer, Shahida Anusha Siddiqui, Daniel Pleissner, et al.
Foods (Basel, Switzerland)|March 28, 2024
Micro- and Macroalgae in Meat ProductsCaba Siladji, Vesna Djordjevic, Jelena Babic Milijasevic, et al.
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