1. Charakterisierung des Einflusses von Allulose in Kombination mit verschiedenen Getreidesorten und Mehltypen auf die Produktqualität von Feinen Backwaren. (1st September 2022) Authors: Wittland, Sebastian; Kanzler, Clemens; Rohn, Sascha; Sciurba, Elisabeth; Sokolowsky, Martina; Matthäus, Bertrand Journal: Lebensmittelchemie Issue: Volume 76(2022)Supplement 2 Page Start: S2-229 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Investigating the impact of regionality on the sensorial and chemical aging characteristics of Pinot noir grown throughout the U.S. West coast. (1st February 2021) Authors: Cantu, Annegret; Lafontaine, Scott; Frias, Isadora; Sokolowsky, Martina; Yeh, Alex; Lestringant, Pauline; Hjelmeland, Anna; Byer, Shelby; Heymann, Hildegarde; Runnebaum, Ron C. Journal: Food chemistry Issue: Volume 337(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Sensory impact of skin contact on white wines characterized by descriptive analysis, time–intensity analysis and temporal dominance of sensations analysis. (January 2015) Authors: Sokolowsky, Martina; Rosenberger, Annett; Fischer, Ulrich Journal: Food quality and preference Issue: Volume 39(2015:Jan.) Page Start: 285 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. The role of starter cultures on oral processing properties of different fermented milk products. (May 2021) Authors: Buldo, Patrizia; Sokolowsky, Martina; Hoegholm, Tina Journal: Food hydrocolloids Issue: Volume 114(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗