Fraunhofer-Gesellschaft

Publica

Hier finden Sie wissenschaftliche Publikationen aus den Fraunhofer-Instituten.
2017Sodium chloride and its influence on the aroma profile of yeasted bread
Belz, Markus C.E.; Axel, Claudia; Beauchamp, Jonathan; Zannini, Emanuele; Arendt, Elke K.; Czerny, Michael
Journal Article
2014Impact of sourdough fermented with Lactobacillus plantarum FST 1.7 on baking and sensory properties of gluten-free breads
Wolter, A.; Hager, A.-S.; Zannini, E.; Czerny, Michael; Arendt, E.K.
Journal Article
2014Influence of dextran-producing Weissella cibaria on baking properties and sensory profile of gluten-free and wheat breads
Wolter, A.; Hager, A.-S.; Zannini, E.; Czerny, M.; Arendt, E.K.
Journal Article
2014Quantification of cyclic dipeptides from cultures of Lactobacillus brevis R2delta by HRGC/MS using stable isotope dilution assay
Axel, Claudia; Zannini, Emanuele; Arendt, Elke K.; Waters, Deborah M.; Czerny, Michael
Journal Article
2013Starch properties, in vitro digestibility and sensory evaluation of fresh egg pasta produced from oat, teff and wheat flour
Hager, A.-S.; Czerny, Michael; Bez, Jürgen; Zannini, E.; Arendt, E.K.
Journal Article
2012Investigation of product quality, sensory profile and ultrastructure of breads made from a range of commercial gluten-free flours compared to their wheat counterparts
Hager, Anna-Sophie; Wolter, Anika; Czerny, Mariko; Bez, Jürgen; Zannini, Emanuele; Arendt, Elke K.; Czerny, Michael
Journal Article