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Charakterisierung des Röstgrades von Kaffee mittels fluoreszierender Verbindungen 利用荧光化合物鉴定咖啡的烘焙程度
Lebensmittelchemie Pub Date : 2024-09-01 DOI: 10.1002/lemi.202459054
Dr. U. Schwarzenbolz, J. Mesch, T. Henle
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引用次数: 0
Isolierung und Charakterisierung von natürlichen Insektiziden aus Nebenprodukten der Leguminosen- und Ölmüllerei 从豆类和油料碾磨副产品中分离天然杀虫剂并确定其特性
Lebensmittelchemie Pub Date : 2024-09-01 DOI: 10.1002/lemi.202459091
Maximilian Baumann, Sascha Rohn
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引用次数: 0
VORWORT 前言
Lebensmittelchemie Pub Date : 2024-09-01 DOI: 10.1002/lemi.202459002
Jörg Häseler
{"title":"VORWORT","authors":"Jörg Häseler","doi":"10.1002/lemi.202459002","DOIUrl":"https://doi.org/10.1002/lemi.202459002","url":null,"abstract":"","PeriodicalId":17952,"journal":{"name":"Lebensmittelchemie","volume":"78 S3","pages":"S3-002"},"PeriodicalIF":0.0,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142244585","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Zur Aufnahme der Mykotoxine Zearalenon, Deoxynivalenol und Beauvericin durch die Larve der schwarzen Soldatenfliege aus belastetem Mais 黑背天牛幼虫从受污染玉米中摄取玉米赤霉烯酮、脱氧雪腐镰刀菌烯醇和贝维菌素的情况
Lebensmittelchemie Pub Date : 2024-09-01 DOI: 10.1002/lemi.202459205
M. Trentzsch, C. Kipkoech, C. Gottschalk, R. Maul, J. Wesonga, S. Weigel, Dr. C. Hutzler
{"title":"Zur Aufnahme der Mykotoxine Zearalenon, Deoxynivalenol und Beauvericin durch die Larve der schwarzen Soldatenfliege aus belastetem Mais","authors":"M. Trentzsch, C. Kipkoech, C. Gottschalk, R. Maul, J. Wesonga, S. Weigel, Dr. C. Hutzler","doi":"10.1002/lemi.202459205","DOIUrl":"https://doi.org/10.1002/lemi.202459205","url":null,"abstract":"","PeriodicalId":17952,"journal":{"name":"Lebensmittelchemie","volume":"78 S3","pages":"S3-232"},"PeriodicalIF":0.0,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142244722","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Lebensmitteltechnologische Verfahren zur Verarbeitung von Protein in Lebensmitteln mit rechtlicher und toxikologischer Bewertung von Hilfsstoffen - eine systematische Literaturrecherche 对辅料进行法律和毒理学评估的食品蛋白质加工工艺--系统文献综述
Lebensmittelchemie Pub Date : 2024-09-01 DOI: 10.1002/lemi.202459228
F. Springer Dipl.-Pharm., L. Lehmann, C. Kleider, F. Worek, K.V. Niessen
{"title":"Lebensmitteltechnologische Verfahren zur Verarbeitung von Protein in Lebensmitteln mit rechtlicher und toxikologischer Bewertung von Hilfsstoffen - eine systematische Literaturrecherche","authors":"F. Springer Dipl.-Pharm., L. Lehmann, C. Kleider, F. Worek, K.V. Niessen","doi":"10.1002/lemi.202459228","DOIUrl":"https://doi.org/10.1002/lemi.202459228","url":null,"abstract":"","PeriodicalId":17952,"journal":{"name":"Lebensmittelchemie","volume":"78 S3","pages":"S3-256"},"PeriodicalIF":0.0,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142244348","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Entwicklung einer Gelatine-basierten Kalibrationsmethode für die quantitative Bestimmung von Zink mittels Laserablation-ICP-MS 开发一种基于明胶的校准方法，用于通过激光烧蚀 ICP-MS 定量测定锌
Lebensmittelchemie Pub Date : 2024-09-01 DOI: 10.1002/lemi.202459120
V. Boger, P. Pirkwieser, M. Köhler, V. Somoza
{"title":"Entwicklung einer Gelatine-basierten Kalibrationsmethode für die quantitative Bestimmung von Zink mittels Laserablation-ICP-MS","authors":"V. Boger, P. Pirkwieser, M. Köhler, V. Somoza","doi":"10.1002/lemi.202459120","DOIUrl":"https://doi.org/10.1002/lemi.202459120","url":null,"abstract":"","PeriodicalId":17952,"journal":{"name":"Lebensmittelchemie","volume":"78 S3","pages":"S3-139"},"PeriodicalIF":0.0,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142244644","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Element release from lead crystal ware and metallic hip flasks 铅水晶器皿和金属臀壶的元素释放
Lebensmittelchemie Pub Date : 2024-09-01 DOI: 10.1002/lemi.202459162
S von Leliwa, R Schmidt, S Andrievskih, T Tietz, S Merkel, A Luch, O Kappenstein
{"title":"Element release from lead crystal ware and metallic hip flasks","authors":"S von Leliwa, R Schmidt, S Andrievskih, T Tietz, S Merkel, A Luch, O Kappenstein","doi":"10.1002/lemi.202459162","DOIUrl":"https://doi.org/10.1002/lemi.202459162","url":null,"abstract":"","PeriodicalId":17952,"journal":{"name":"Lebensmittelchemie","volume":"78 S3","pages":"S3-182"},"PeriodicalIF":0.0,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142244679","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Identifizierung von β-Aspartylsemialdehyd und Homocystein als bedeutende Produkte der Photooxidation von peptidgebundenem Methionin 确定β-天冬氨醛和高半胱氨酸是肽结合蛋氨酸光氧化反应的重要产物
Lebensmittelchemie Pub Date : 2024-09-01 DOI: 10.1002/lemi.202459176
R. Krax, K. Menneking, J. Sajapin, M. Hellwig
{"title":"Identifizierung von β-Aspartylsemialdehyd und Homocystein als bedeutende Produkte der Photooxidation von peptidgebundenem Methionin","authors":"R. Krax, K. Menneking, J. Sajapin, M. Hellwig","doi":"10.1002/lemi.202459176","DOIUrl":"https://doi.org/10.1002/lemi.202459176","url":null,"abstract":"","PeriodicalId":17952,"journal":{"name":"Lebensmittelchemie","volume":"78 S3","pages":"S3-198"},"PeriodicalIF":0.0,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142244693","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Headspace-GC-MS/-IMS zur Charakterisierung von Origanum vulgare anhand des Aromaprofils 基于香气特征对牛至（Origanum vulgare）进行定性的 Headspace-GC-MS/IMS 分析
Lebensmittelchemie Pub Date : 2024-09-01 DOI: 10.1002/lemi.202459123
M. Wigger, P. Carbow, U. Telgheder, S. Hillebrand, S. Sielemann
{"title":"Headspace-GC-MS/-IMS zur Charakterisierung von Origanum vulgare anhand des Aromaprofils","authors":"M. Wigger, P. Carbow, U. Telgheder, S. Hillebrand, S. Sielemann","doi":"10.1002/lemi.202459123","DOIUrl":"https://doi.org/10.1002/lemi.202459123","url":null,"abstract":"","PeriodicalId":17952,"journal":{"name":"Lebensmittelchemie","volume":"78 S3","pages":"S3-142"},"PeriodicalIF":0.0,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142244639","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Starter-Co-Kultur zur Herstellung einer Joghurtalternative auf Basis von Erbsen 生产豌豆酸奶替代品的起始共培养技术
Lebensmittelchemie Pub Date : 2024-09-01 DOI: 10.1002/lemi.202459125
J. Schwarze, S. Grebenteuch, F. M. C. Magalhães, B. Gibson, A. S. Birke, S. Rohn
{"title":"Starter-Co-Kultur zur Herstellung einer Joghurtalternative auf Basis von Erbsen","authors":"J. Schwarze, S. Grebenteuch, F. M. C. Magalhães, B. Gibson, A. S. Birke, S. Rohn","doi":"10.1002/lemi.202459125","DOIUrl":"https://doi.org/10.1002/lemi.202459125","url":null,"abstract":"","PeriodicalId":17952,"journal":{"name":"Lebensmittelchemie","volume":"78 S3","pages":"S3-144"},"PeriodicalIF":0.0,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142244641","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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