1. Charakterisierung von Peptiden und Vorhersage des Retentionsverhaltens mit Hilfe der Hochleistungsdünnschichtchromatograhie. (30th August 2021) Authors: Treblin, Mascha; von Oesen, Tobias; Class, Lisa‐Carina; Kuhnen, Gesine; Clawin‐Rädecker, Ingrid; Martin, Dierk; Fritsche, Jan; Rohn, Sascha Journal: Lebensmittelchemie Issue: Volume 75(2021)Supplement 2 Page Start: S040 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Chemical and sensory assessment of deep‐frying oil alternatives for the processing of French fries. Issue 8 (10th June 2013) Authors: Petersen, Katharina Domitila; Jahreis, Gerhard; Busch‐Stockfisch, Mechthild; Fritsche, Jan Journal: European journal of lipid science and technology Issue: Volume 115:Issue 8(2013:Aug.) Page Start: 935 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Concept for automated computer-aided identification and evaluation of potentially non-compliant food products traded via electronic commerce. (March 2016) Authors: Krewinkel, Alexandra; Sünkler, Sebastian; Lewandowski, Dirk; Finck, Niklas; Tolg, Boris; Kroh, Lothar W.; Schreiber, Georg A.; Fritsche, Jan Journal: Food control Issue: Volume 61(2016:Mar.) Page Start: 204 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Design of a user-friendly and rapid DNA microarray assay for the authentication of ten important food fish species. (1st May 2020) Authors: Kappel, Kristina; Eschbach, Erik; Fischer, Markus; Fritsche, Jan Journal: Food chemistry Issue: Volume 311(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Determination and evaluation of whey protein content in matured cheese via liquid chromatography. (15th January 2023) Authors: von Oesen, Tobias; Treblin, Mascha; Staudacher, Alexandra; Clawin-Rädecker, Ingrid; Martin, Dierk; Hoffmann, Wolfgang; Schrader, Katrin; Bode, Katja; Zink, Ralf; Rohn, Sascha; Fritsche, Jan Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 174(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Determining quality parameters of fish oils by means of 1H nuclear magnetic resonance, mid-infrared, and near-infrared spectroscopy in combination with multivariate statistics. (April 2018) Authors: Giese, Editha; Winkelmann, Ole; Rohn, Sascha; Fritsche, Jan Journal: Food research international Issue: Volume 106(2018) Page Start: 116 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Development and technofunctional‐sensory characterization of virtually TFA free deep‐frying fats for artisan bakery products. Issue 12 (23rd November 2016) Authors: Merkle, Sybille; Giese, Editha; Dietz, Nadine; Lösche, Klaus; Fritsche, Jan Journal: European journal of lipid science and technology Issue: Volume 118:Issue 12(2016) Page Start: 1827 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Development of analytical methods for the determination of free and ester bound 2‐, 3‐MCPD, and esterified glycidol in fishery products. Issue 3 (15th June 2015) Authors: Karl, Horst; Merkle, Sybille; Kuhlmann, Jan; Fritsche, Jan Journal: European journal of lipid science and technology Issue: Volume 118:Issue 3(2016) Page Start: 406 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Development of analytical methods for the determination of free and ester bound 2‐, 3‐MCPD, and esterified glycidol in fishery products. Issue 3 (15th June 2015) Authors: Karl, Horst; Merkle, Sybille; Kuhlmann, Jan; Fritsche, Jan Journal: European journal of lipid science and technology Issue: Volume 118:Issue 3(2016) Page Start: 406 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Enhancing the sweetening power of lactose by enzymatic modification in the reformulation of dairy products. (29th January 2020) Authors: Luzzi, Giuseppina; Steffens, Marco; Clawin‐Rädecker, Ingrid; Hoffmann, Wolfgang; Franz, Charles M A P; Fritsche, Jan; Lorenzen, Peter Chr Journal: International journal of dairy technology Issue: Volume 73:Number 3(2020) Page Start: 502 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗