Abt. Lebensmitteltechnologie

Ausgewählte Publikationen

Petersen, B. (2014): Fortification and Impregnation Practices in Food Processing. In Conventional and Advanced Food Processing Technologies (S. 337–356): John Wiley & Sons, Ltd.

Demetrowitsch, T. J., Petersen, B., Keppler, J. K., Koch, A., Schreiber, S., Laudes, M., & Schwarz, K. (2015): Validation of a two-step quality control approach for a large-scale human urine metabolomic study conducted in seven experimental batches with LC/QTOF-MS. Bioanalysis, 7, 103–112.

Schulze, B., Peth, S., Hubbermann, E., & Schwarz, K. (2012): The influence of vacuum impregnation on the fortification of apple parenchyma with quercetin derivatives in combination with pore structures X-ray analysis. Journal of Food Engineering, 109, S. 380–387.

Schulze, B., Hubbermann, E. M., & Schwarz, K. (2014): Stability of quercetin derivatives in vacuum impregnated apple slices after drying (microwave vacuum drying, air drying, freeze drying) and storage. LWT - Food Science and Technology, 57, 426–433.

Schulze, B., Schmidt, S., Hubbermann, E. M., & Schwarz, K. (2009), Patentschrift PCT/DE2009/001711.