143 results on '"Böcker, Ulrike"'
Search Results
2. From laboratory to industrial use: Understanding process variation during enzymatic protein hydrolysis with dry film fourier-transform infrared spectroscopy
3. The role of biospectroscopy and chemometrics as enabling technologies for upcycling of raw materials from the food industry
4. FTIR-based prediction of collagen content in hydrolyzed protein samples
5. Low-cost, mass-producible nanostructured surface on flexible substrate with ultra-thin gold or silver film for SERS applications
6. Fourier-transform infrared spectroscopy for characterization of liquid protein solutions: A comparison of two sampling techniques
7. The effect of adding eggshell membrane to emulsified meat models in terms of structure, water-holding, and texture
8. Fourier-transform infrared (FTIR) fingerprinting for quality assessment of protein hydrolysates
9. Effects of poultry raw material variation and choice of protease on protein hydrolysate quality
10. Microdochium majus and other fungal pathogens associated with reduced gluten quality in wheat grain
11. FTIR-based hierarchical modeling for prediction of average molecular weights of protein hydrolysates
12. Combined magnetic ligand fishing and high-resolution inhibition profiling for identification of α-glucosidase inhibitory ligands: A new screening approach based on complementary inhibition and affinity profiles
13. Dietary intake of micronized avian eggshell membrane in aged mice reduces circulating inflammatory markers, increases microbiota diversity, and attenuates skeletal muscle aging
14. A portable dry film FTIR instrument for industrial food and bioprocess applications
15. Raman spectroscopy for quantification of residual calcium and total ash in mechanically deboned chicken meat
16. Quantification of 1,3-β-D-glucan from yeast added as a functional ingredient to bread
17. Fourier-transform infrared spectroscopy for monitoring proteolytic reactions using dry-films treated with trifluoroacetic acid
18. Feed-Forward Prediction of Product Qualities in Enzymatic Protein Hydrolysis of Poultry By-products: a Spectroscopic Approach
19. List of Contributors
20. Bioanalytical Aspects in Enzymatic Protein Hydrolysis of By-Products
21. A phase II trial of second-line pemetrexed in adults with advanced/metastatic osteosarcoma
22. Effect of Citric Acid Cross Linking on the Mechanical, Rheological and Barrier Properties of Chitosan
23. Post-enzymatic hydrolysis heat treatment as an essential unit operation for collagen solubilization from poultry by-products
24. The effect of adding eggshell membrane to emulsified meat models with reduced salt in terms of structure, water-holding, and texture
25. Improved estimation of in vitro protein digestibility of different foods using size exclusion chromatography
26. Characterization of Collagen Structure in Normal, Wooden Breast and Spaghetti Meat Chicken Fillets by FTIR Microspectroscopy and Histology
27. Magnetic ligand fishing using immobilized DPP-IV for identification of antidiabetic ligands in lingonberry extract
28. Characterization of Collagen Structure in Normal, Wooden Breast and Spaghetti Meat Chicken Fillets by FTIR Microspectroscopy and Histology
29. Average molecular weight, degree of hydrolysis and dry-film FTIR fingerprint of milk protein hydrolysates: Intercorrelation and application in process monitoring
30. Chapter 8 - Bioanalytical Aspects in Enzymatic Protein Hydrolysis of By-Products
31. The use of Fourier‐transform infrared spectroscopy to characterize connective tissue components in skeletal muscle of Atlantic cod ( Gadus morhua L.)
32. FTIR as a rapid tool for monitoring molecular weight distribution during enzymatic protein hydrolysis of food processing by-products
33. Fourier-transform infrared spectroscopy for characterization of protein chain reductions in enzymatic reactions
34. Rapport/Report 7/2012 English Summary
35. Custom-built FT-IR for Online Measurement of a Commercial, Protein Hydrolysis Process
36. Investigating environmental factors that cause extreme gluten quality deficiency in winter wheat (Triticum aestivumL.)
37. Influence of temperature on the composition and polymerization of gluten proteins during grain filling in spring wheat (Triticum aestivum L.)
38. Effect of sodium bicarbonate and varying concentrations of sodium chloride in brine on the liquid retention of fish (Pollachius virens L.) muscle
39. Variation in gluten quality parameters of spring wheat varieties of different origin grown in contrasting environments
40. Myowater Dynamics and Protein Secondary Structural Changes As Affected by Heating Rate in Three Prok Qualities: A Combined FT-IR Microspectroscopic and 1H NMR Relaxometry Study
41. High-Throughput Biochemical Fingerprinting of Saccharomyces cerevisiae by Fourier Transform Infrared Spectroscopy
42. Influence of temperature during grain filling on gluten viscoelastic properties and gluten protein composition
43. Temperature variations during grain filling obtained in growth tunnel experiments and its influence on protein content, polymer build-up and gluten viscoelastic properties in wheat
44. Investigating environmental factors that cause extreme gluten quality deficiency in winter wheat ( Triticum aestivum L.).
45. Effect of sodium bicarbonate and varying concentrations of sodium chloride in brine on the liquid retention of fish ( Pollachius virens L.) muscle.
46. A high‐throughput microcultivation protocol for FTIR spectroscopic characterization and identification of fungi
47. Monitoring Secondary Structural Changes in Salted and Smoked Salmon Muscle Myofiber Proteins by FT-IR Microspectroscopy
48. Water and Salt Distribution in Atlantic Salmon (Salmo salar) Studied by Low-Field 1H NMR, 1H and 23Na MRI and Light Microscopy: Effects of Raw Material Quality and Brine Salting
49. Effects of Brine Salting with Regard to Raw Material Variation of Atlantic Salmon (Salmo salar) Muscle Investigated by Fourier Transform Infrared Microspectroscopy
50. Revealing Covariance Structures in Fourier Transform Infrared and Raman Microspectroscopy Spectra: A Study on Pork Muscle Fiber Tissue Subjected to Different Processing Parameters
Catalog
Books, media, physical & digital resources
Discovery Service for Jio Institute Digital Library
For full access to our library's resources, please sign in.