SCI gelistete Publikationen | alle Publikationstypen | Erstautor*in (alphabetisch) |
** Fuhrmann, PL; Powell, J; Rousseau, D Structure and rheology of oil-continuous capillary suspensions containing water-swellable cellulose beads and fibres.
FOOD HYDROCOLLOID. 2023; 139, 108503 WoS FullText FullText_BOKU** Mistry, S; Fuhrmann, PL; de Vries, A; Karshafian, R; Rousseau, D Structure-rheology relationship in monoolein liquid crystals.
J COLLOID INTERF SCI. 2023; 630: 878-887. WoS PubMed FullText FullText_BOKU** Surányi, BB; Zwirzitz, B; Mohácsi-Farkas, C; Engelhardt, T; Domig, KJ; Comparing the Efficacy of MALDI-TOF MS and Sequencing-Based Identification Techniques (Sanger and NGS) to Monitor the Microbial Community of Irrigation Water..
** Waziiroh, E; Bender, D; Jager, H; Schonlechner, R Ohmic baking of gluten-free bread: role of non-gluten protein on GF bread structure and properties.
INT J FOOD SCI TECH. 2023; 58(2): 595-609. WoS FullText FullText_BOKU** Wendelin, M; Bauer, A; Buchinger, E; Danner, L; Derndorfer, E; Hang, VTM; Hopfer, H; Wallner, M; Jantathai, S; Julius, N; Matullat, I; Majchrzak, D; Siegmund, B; Seo, HS; Spangl, B; Duerrschmid, K A cross-cultural study on odor-elicited life stage-associations.
FOOD QUAL PREFER. 2023; 106, 104810 WoS FullText FullText_BOKUHillinger, S; Saeckler, J; Domig, KJ; Dobrovolny, S; Hochegger, R; (2023): Development of a DNA Metabarcoding Method for the Identification of Insects in Food..
Foods. 2023; 12(5): PubMed FullText FullText_BOKU