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Lebensmittelchemie最新文献

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Strukturaufklärung chromophorer Verbindungen innerhalb der Analyse des Gesamturonsäuregehalts im m-Hydroxybiphenyl-Assay 通过分析间羟基联苯测定法中的总尿酸含量来阐明发色化合物的结构
Lebensmittelchemie Pub Date : 2024-09-01 DOI: 10.1002/lemi.202459137
J. Braun, A. Bihlmeier, M. Bunzel
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引用次数: 0
Screening von Basidiomycota für die Gewinnung von proteinreichem Myzel auf zwei unterschiedlichen Karottennebenströmen 筛选在两种不同胡萝卜侧流上生产富含蛋白质菌丝体的基枝菌属植物
Lebensmittelchemie Pub Date : 2024-09-01 DOI: 10.1002/lemi.202459184
L. Juhrich, K. Reineke, H. Zorn, M. Gand
{"title":"Screening von Basidiomycota für die Gewinnung von proteinreichem Myzel auf zwei unterschiedlichen Karottennebenströmen","authors":"L. Juhrich, K. Reineke, H. Zorn, M. Gand","doi":"10.1002/lemi.202459184","DOIUrl":"https://doi.org/10.1002/lemi.202459184","url":null,"abstract":"","PeriodicalId":17952,"journal":{"name":"Lebensmittelchemie","volume":"78 S3","pages":"S3-208"},"PeriodicalIF":0.0,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142244701","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
Namensverzeichnis der Erstautor/innen 第一作者名单
Lebensmittelchemie Pub Date : 2024-09-01 DOI: 10.1002/lemi.202459241
{"title":"Namensverzeichnis der Erstautor/innen","authors":"","doi":"10.1002/lemi.202459241","DOIUrl":"https://doi.org/10.1002/lemi.202459241","url":null,"abstract":"","PeriodicalId":17952,"journal":{"name":"Lebensmittelchemie","volume":"78 S3","pages":"S3-270-S3-272"},"PeriodicalIF":0.0,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142244347","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
Molekularsensorische Studien zum Einfluss von hochmolekularen Inhaltsstoffen auf die Aromawahrnehmung von Lebensmitteln 关于高分子量成分对食品风味感知影响的分子感官研究
Lebensmittelchemie Pub Date : 2024-09-01 DOI: 10.1002/lemi.202459009
M. Gigl, A. Gabler, J. Kreißl, T. Hofmann, C. Dawid, O. Frank
{"title":"Molekularsensorische Studien zum Einfluss von hochmolekularen Inhaltsstoffen auf die Aromawahrnehmung von Lebensmitteln","authors":"M. Gigl, A. Gabler, J. Kreißl, T. Hofmann, C. Dawid, O. Frank","doi":"10.1002/lemi.202459009","DOIUrl":"https://doi.org/10.1002/lemi.202459009","url":null,"abstract":"","PeriodicalId":17952,"journal":{"name":"Lebensmittelchemie","volume":"78 S3","pages":"S3-012"},"PeriodicalIF":0.0,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142244576","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
Machine Learning Predictor for Bitter Peptides 苦味肽的机器学习预测器
Lebensmittelchemie Pub Date : 2024-09-01 DOI: 10.1002/lemi.202459238
Alexandra Steuer, Prashant Srivastava, Saptarshi Bej, Prof. Dr. Olaf Wolkenhauer, Prof. Dr. Antonella Di Pizio
{"title":"Machine Learning Predictor for Bitter Peptides","authors":"Alexandra Steuer, Prashant Srivastava, Saptarshi Bej, Prof. Dr. Olaf Wolkenhauer, Prof. Dr. Antonella Di Pizio","doi":"10.1002/lemi.202459238","DOIUrl":"https://doi.org/10.1002/lemi.202459238","url":null,"abstract":"","PeriodicalId":17952,"journal":{"name":"Lebensmittelchemie","volume":"78 S3","pages":"S3-266"},"PeriodicalIF":0.0,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142244344","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
Peptidasen aus Drosophila suzukii für die Schönung von Wein: Identifizierung von Hydrolysestellen in trübungsrelevanten Proteinen 用于葡萄酒脱脂的苏氏果蝇肽酶：确定浊度相关蛋白质的水解位点
Lebensmittelchemie Pub Date : 2024-09-01 DOI: 10.1002/lemi.202459187
W. Albuquerque, L. Seidel, R. Schweiggert, H. Zorn, M. Gand
{"title":"Peptidasen aus Drosophila suzukii für die Schönung von Wein: Identifizierung von Hydrolysestellen in trübungsrelevanten Proteinen","authors":"W. Albuquerque, L. Seidel, R. Schweiggert, H. Zorn, M. Gand","doi":"10.1002/lemi.202459187","DOIUrl":"https://doi.org/10.1002/lemi.202459187","url":null,"abstract":"","PeriodicalId":17952,"journal":{"name":"Lebensmittelchemie","volume":"78 S3","pages":"S3-211"},"PeriodicalIF":0.0,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142244704","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
Strukturelle temperaturabhängige Änderungen von β-Lactoglobulin nach Reaktion mit ausgewählten phenolische Verbindungen β-乳球蛋白与特定酚类化合物反应后的结构变化与温度有关
Lebensmittelchemie Pub Date : 2024-09-01 DOI: 10.1002/lemi.202459192
Daniel Güterbock, Julia Keppler, Wouter de Bruijn, Sascha Rohn, Helena Kieserling
{"title":"Strukturelle temperaturabhängige Änderungen von β-Lactoglobulin nach Reaktion mit ausgewählten phenolische Verbindungen","authors":"Daniel Güterbock, Julia Keppler, Wouter de Bruijn, Sascha Rohn, Helena Kieserling","doi":"10.1002/lemi.202459192","DOIUrl":"https://doi.org/10.1002/lemi.202459192","url":null,"abstract":"","PeriodicalId":17952,"journal":{"name":"Lebensmittelchemie","volume":"78 S3","pages":"S3-216"},"PeriodicalIF":0.0,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142244717","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 HPLC-MS/MS-Multimethode zur Bestimmung von Lebensmittelzusatzstoffen mit besonderem Fokus auf Süßungsmitteln 开发一种测定食品添加剂（特别是甜味剂）的 HPLC-MS/MS 多方法
Lebensmittelchemie Pub Date : 2024-09-01 DOI: 10.1002/lemi.202459158
S. Schneider, S. Darge, S. Esslinger
{"title":"Entwicklung einer HPLC-MS/MS-Multimethode zur Bestimmung von Lebensmittelzusatzstoffen mit besonderem Fokus auf Süßungsmitteln","authors":"S. Schneider, S. Darge, S. Esslinger","doi":"10.1002/lemi.202459158","DOIUrl":"https://doi.org/10.1002/lemi.202459158","url":null,"abstract":"","PeriodicalId":17952,"journal":{"name":"Lebensmittelchemie","volume":"78 S3","pages":"S3-177"},"PeriodicalIF":0.0,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142244675","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 Geruchsstoffen in Polyurethan-Kunststoffen 聚氨酯塑料中气味物质的鉴定
Lebensmittelchemie Pub Date : 2024-09-01 DOI: 10.1002/lemi.202459160
C. Minig, K. Reglitz, M. Steinhaus
{"title":"Identifizierung von Geruchsstoffen in Polyurethan-Kunststoffen","authors":"C. Minig, K. Reglitz, M. Steinhaus","doi":"10.1002/lemi.202459160","DOIUrl":"https://doi.org/10.1002/lemi.202459160","url":null,"abstract":"","PeriodicalId":17952,"journal":{"name":"Lebensmittelchemie","volume":"78 S3","pages":"S3-180"},"PeriodicalIF":0.0,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142244677","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
Plastochromanol-8-Gehalte in Blättern des Ameisenbaums (Cecropia spp.) 蚂蚁树（Cecropia spp.）
Lebensmittelchemie Pub Date : 2024-09-01 DOI: 10.1002/lemi.202459127
R. Ormos, J. Graf, W. Vetter
{"title":"Plastochromanol-8-Gehalte in Blättern des Ameisenbaums (Cecropia spp.)","authors":"R. Ormos, J. Graf, W. Vetter","doi":"10.1002/lemi.202459127","DOIUrl":"https://doi.org/10.1002/lemi.202459127","url":null,"abstract":"","PeriodicalId":17952,"journal":{"name":"Lebensmittelchemie","volume":"78 S3","pages":"S3-146"},"PeriodicalIF":0.0,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142244658","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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