11. Charakterisierung einer Molkenproteinanreicherung in Käse Edamer Art mittels Hochleistungsdünnschichtchromatographie‐Immunostaining. (1st March 2022) Authors: Treblin, M.; von Oesen, T.; Lüneburg, J.; Rädecker, I. Clawin‐; Martin, D.; Schrader, K.; Hoffmann, W.; Fritsche, J.; Rohn, S. Journal: Lebensmittelchemie Issue: Volume 76(2022)Supplement 1 Page Start: S1-068 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
12. Cyanobakterien und Cyanotoxine in ausgewählten Brandenburger Seen. (30th August 2021) Authors: Graeber‐Berendts, N.; Storandt, R.; Schönfelder, S.; Rohn, S.; Pleissner, D. Journal: Lebensmittelchemie Issue: Volume 75(2021)Supplement 2 Page Start: S104 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
13. Der Einfluss von Phenolsäurederivaten auf die Grenzflächen ‐eigenschaften von Proteinfilmen. (30th August 2021) Authors: Bock, A.; Kieserling, H.; Drusch, S.; Rohn, S. Journal: Lebensmittelchemie Issue: Volume 75(2021)Supplement 2 Page Start: S103 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
14. Die Bildung von Melanoidinen aus Methylglyoxal und verschiedenen Aminosäuren. (1st March 2022) Authors: Falkenhagen, J.; Rohn, S.; Kanzler, C. Journal: Lebensmittelchemie Issue: Volume 76(2022)Supplement 1 Page Start: S1-106 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
15. Differenzierung von Zitrussäften über das volatile Metabolom mittels paralleler HS‐GC‐MS‐IMS und maschinellem Lernen. (23rd October 2020) Authors: Brendel, R.; Rohn, S.; Weller, P. Journal: Lebensmittelchemie Issue: Volume 74(2020)Supplement 2 Page Start: S2-025 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
16. Docosahexaenoic acid production from various feedstock for the application as fish feed additive. Issue 9 (28th August 2020) Authors: Junne, S.; Rohn, S.; Neubauer, P. Journal: Chemie Ingenieur Technik Issue: Volume 92:Issue 9(2020) Page Start: 1174 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
17. Dünnschichtchromatographische Untersuchung von Saponinen, Proteinen und Nicht‐Stärke‐Polysacchariden in Erbsenfasern. (5th May 2020) Authors: Schefer, S.; Mink, K.; Rohn, S. Journal: Lebensmittelchemie Issue: Volume 73(2019)Supplement 1 Page Start: S026 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
18. Effects of ultrasound on off‐flavour‐related aroma in a pea protein‐based yoghurt alternative. (1st September 2022) Authors: Matysek, J.; Baier, A.; Kalla‐Bertholdt, A.; Grebenteuch, S.; Rohn, S.; Rauh, C. Journal: Lebensmittelchemie Issue: Volume 76(2022)Supplement 2 Page Start: S2-223 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
19. Einfluss der Hochspannungsimpulstechnologie (HSI) auf die Zellphysiologie von Cyanobakterien und eukaryotischen Mikroorganismen. Issue 9 (24th August 2018) Authors: Sandmann, M.; Dörrbecker, B.; Hertel, C.; Heinz, V.; Rohn, S. Journal: Chemie Ingenieur Technik Issue: Volume 90:Issue 9(2018) Page Start: 1284 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
20. Einfluss der Matrix auf den thermischen Abbau von Glucosinolaten. (30th August 2021) Authors: Renz, M.; Rohn, S.; Hanschen, F. S. Journal: Lebensmittelchemie Issue: Volume 75(2021)Supplement 2 Page Start: S101 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗