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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.Journal of Agricultural and Food Chemistry|January 29, 2025
Determination of Reactive Dyes in Coloring Foodstuff, Fruit Juice Concentrates, and Meat Products by Reductive Azo-Bond Cleavage and LC-ESI-MS/MS AnalysisBinh Nguyen Thanh, Edwin Januschewski, Wasuki Mahendran, et al.Antioxidants (Basel, Switzerland)|January 5, 2021
Matrix- and Technology-Dependent Stability and Bioaccessibility of Strawberry Anthocyanins during StorageAnna-Sophie Stübler, Lena Böhmker, Andreas Juadjur, et al.Frontiers in Microbiology|March 9, 2026
Impact of agro-industrial by-products on nutritional value and microbiota composition of black soldier fly larvaeMartina Kieβling, Thorben Sieksmeyer, Christian Hertel, et al.Heliyon|November 29, 2023
Formation of amyloid fibrils from ovalbumin under Ohmic heatingEike Joeres, Stephan Drusch, Stefan Töpfl, et al.Applied and Environmental Microbiology|May 5, 2006
High-pressure-mediated survival of Clostridium botulinum and Bacillus amyloliquefaciens endospores at high temperatureDirk Margosch, Matthias A Ehrmann, Roman Buckow, et al.Food Chemistry|September 15, 2024
Manothermosonication - A potential alternative to thermal pasteurisation of liquid whole egg: Comparison of physico-chemical attributesEnrique Beitia, Grigorios Mavros, Xiaoai Guo, 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.Foods (Basel, Switzerland)|May 27, 2023
Quality and Oral Processing Characteristics of Traditional Serbian Ćevap Influenced by Game MeatIlija Djekic, Slavisa Stajic, Bozidar Udovicki, 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.Pageof 8