Search research articles

ABOUT JoVE

Overview Leadership Blog JoVE Help Center

AUTHORS

Publishing Process Editorial Board Scope & Policies Peer Review FAQ Submit

LIBRARIANS

Testimonials Subscriptions Access Resources Library Advisory Board FAQ

RESEARCH

JoVE Journal Methods Collections JoVE Encyclopedia of Experiments Archive

EDUCATION

JoVE Core JoVE Business JoVE Science Education JoVE Lab Manual Faculty Resource Center Faculty Site

Terms & Conditions of Use

Marina Rigling

4PUBLICATIONS

5CO-AUTHORS

Animal protection (incl. pests and pathogens)Chemical and thermal processes in energy and combustionFood engineering

Featured researcher

Get your video featured.

Publish with JoVE

Featured researcher

Get your video featured.

Publish with JoVE

Publications (4)

Sort by Publication Date:

|Feb 24, 2024

Rapid Acidification and Off-Flavor Reduction of Pea Protein by Fermentation with Lactic Acid Bacteria and Yeasts.

Dor Zipori, Jana Hollmann, Marina Rigling

|Sep 09, 2022

Coffee Leaf Tea from El Salvador: On-Site Production Considering Influences of Processing on Chemical Composition.

Marc C Steger, Marina Rigling, Patrik Blumenthal

|Apr 23, 2022

A Robust Fermentation Process for Natural Chocolate-like Flavor Production with <i>Mycetinis scorodonius</i>.

Marina Rigling, Fabienne Heger, Maria Graule

|Feb 15, 2022

Risk Assessment of Caffeine and Epigallocatechin Gallate in Coffee Leaf Tea.

Nadine Tritsch, Marc C Steger, Valerie Segatz

Pageof 1

Frequent Collaborators

2 joint publications

Steffen Schwarz

2 joint publications

Dirk W Lachenmeier

1 joint publications

Heike Franke

1 joint publications

Li Ni

1 joint publications

Herbert Schmidt

Frequent Collaborators

2 joint publications

Steffen Schwarz

2 joint publications

Dirk W Lachenmeier

1 joint publications

Heike Franke

1 joint publications

Li Ni

Top Related Videos

Preparation of High-Quality Fermented Fish Product

Preparation of High-Quality Fermented Fish Product

Published on : Aug 23, 2019

Tea Aroma Analysis Based on Solvent-Assisted Flavor Evaporation Enrichment

Tea Aroma Analysis Based on Solvent-Assisted Flavor Evaporation Enrichment

Published on : May 26, 2023

Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol

Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol

Published on : Oct 24, 2016

See more related videos

Top Related Videos

Preparation of High-Quality Fermented Fish Product

Preparation of High-Quality Fermented Fish Product

Published on : Aug 23, 2019

Tea Aroma Analysis Based on Solvent-Assisted Flavor Evaporation Enrichment

Tea Aroma Analysis Based on Solvent-Assisted Flavor Evaporation Enrichment

Published on : May 26, 2023

Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol

Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol

Published on : Oct 24, 2016

See more related videos