Katharina Hanz

Lectures

• (2023) Mikroorganismen: Die kleinen Zauberer in unserem Essen

  Autoren: Pichler, E; Hanz, K; Wagner, E; Zwirzitz, B;

  Kinderuni Wien 2023

• (2018) Combination of Pulsed Electric Field and pectinase pre-treatment to improve the fermentation behaviour of white wine

  Autoren: Fauster, T; Hanz, K; Scheibelberger, R; Teufl, T; Philipp, C; Scheiblhofer, H; Jäger, H

  IFT-EFFoST 2018 International Nonthermal Processing Workshop and Short course

• (2018) Influence of combined Pulsed electric field and pectinase pre-treatment on fermentation and aroma profile of white wine

  Autoren: Fauster, T; Hanz, K; Scheibelberger, R; Teufl, T; Philipp, C; Scheiblhofer, H; Jaeger, H

  32nd EFFoST International Conference

• (2016) Untersuchungen zur Präferenz von Konsumenten hinsichtlich der Textur von getrockneten Äpfeln

  Autoren: Sigl, K., Kohl, S., Hanz, K. , Gössinger, M.

  ALVA Jahrestagung 2016, Eiweißpflanzen - Strategien und Chancen für Landwirtschaft und Industrie

• (2014) Improvement of gluten-free bread by addition of pentosans from rye bran (rye by-product)

  Autoren: Carozzo G, Bessero-Belti V, Schmidt J, Hanz K , Berghofer E, Lucisano M, Mariotti M, D’Amico S, Tömösközi S, Schoenlechner R

  3rd International ISEKI_Food Conference

• (2013) Improvement of gluten-free bread by addition of pentosan from rye bran

  Autoren: Greta Carozzo, Valentina Bessero-Belti, Julia Schmidt, Katharina Hanz, Emmerich Berghofer, Mara Lucisano, Manuella Mariotti, Stefano D'Amico, Sandor, Tömösközi and Regine Scheonlechner

  3rd International Symposium on Gluten-free Cereal Products and Beverages GF13 2013

• (2010) Technologische Auswirkungen im Bereich der Zusatzstoffe

  Autoren: Berghofer E.

  Symposium Food Improvement Agents Package 2010 - Technologische Auswirkungen

• (2009) Effect of isolated rye pentosans on some properties of gluten-free breads [P161]

  Autoren: Schmidt J., Hanz K., Brenner E., Theiß S. and Berghofer E.

  International Annual Meeting of the AACC 2009

• (2008) Investigation of methods to characterise textural properties of smoked salmon

  Autoren: G. Schleining, K. Hanz

  1st European Food Congress

• (2008) Taste and smell skills of Austrian pupils aged 10-12 years

  Autoren: Dürrschmid K., Stadlbauer U., Hanz K., Lahm B., Bisovsky S., Unterberger E.

  3rd European Conference on Sensory and Consumer Research 2008 - A Sense of Innovation

• (2008) Smell and taste skills of Austrain pupils aged 10-13 years are associated with eating habits

  Autoren: Dürrschmid Klaus, Stadlbauer Ulrike, Hanz Katharina, Lahm Birgit, Unterberger Eva, Bisovsky Sabine

  First European Food Congress EFFoST 2008 - Food Production - Nutrition - Healthy Consumers