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Franziska Witte
Franziska Witte
DIL - Deutsches Institut für Lebensmitteltechnik e. V. (German Insitute of Food Technologies)
Adresse e-mail validée de dil-ev.de
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Covid-19 pandemic effects on food safety-Multi-country survey study
I Djekic, A Nikolić, M Uzunović, A Marijke, A Liu, J Han, M Brnčić, ...
Food Control 122, 107800, 2021
1252021
The dry aged beef paradox: Why dry aging is sometimes not better than wet aging
N Terjung, F Witte, V Heinz
Meat Science 172, 108355, 2021
492021
Analysis of protein-network formation of different vegetable proteins during emulsification to produce solid fat substitutes
MC Baune, S Schroeder, F Witte, V Heinz, U Bindrich, J Weiss, N Terjung
Journal of Food Measurement and Characterization 15 (3), 2399-2416, 2021
242021
Analysis of aging type-and aging time-related changes in the polar fraction of metabolome of beef by 1H NMR spectroscopy
G Bischof, F Witte, N Terjung, E Januschewski, V Heinz, A Juadjur, ...
Food Chemistry 342, 128353, 2021
192021
High-pressure processing of usually discarded dry aged beef trimmings for subsequent processing
F Witte, S Smetana, V Heinz, N Terjung
Meat Science 170, 108241, 2020
172020
Effect of two different biochars as a component of compound feed on nutrient digestibility and performance parameters in growing pigs
DC Schubert, B Chuppava, F Witte, N Terjung, C Visscher
Frontiers in Animal Science 2, 633958, 2021
142021
Metabolic, proteomic and microbial changes postmortem and during beef aging
G Bischof, F Witte, N Terjung, V Heinz, A Juadjur, M Gibis
Critical Reviews in Food Science and Nutrition 64 (4), 1076-1109, 2024
112024
Storage stability of plain stirred whole milk yoghurt (3.7% fat) packed in polylactic acid and polystyrene
H Mikloskova, F Witte, E Joeres, N Terjung
International Dairy Journal 120, 105088, 2021
112021
Influence of Processing Steps on Structural, Functional, and Quality Properties of Beef Hamburgers
LM Berger, F Witte, N Terjung, J Weiss, M Gibis
Applied Sciences 12 (15), 7377, 2022
102022
Effect of sampling position in fresh, dry-aged and wet-aged beef from M. Longissimus dorsi of Simmental cattle analyzed by 1H NMR spectroscopy
G Bischof, F Witte, N Terjung, E Januschewski, V Heinz, A Juadjur, ...
Food Research International 156, 111334, 2022
102022
Influence of meat batter addition in ground beef on structural properties and quality parameters
LM Berger, M Gibis, F Witte, N Terjung, J Weiss
European Food Research and Technology 248 (10), 2509-2520, 2022
82022
Metabolic and microbial analyses of the surface and inner part of wet‐aged and dry‐aged beef
G Bischof, F Witte, T Sieksmeyer, E Januschweski, N Terjung, C Hertel, ...
Journal of Food Science 88 (11), 4375-4387, 2023
42023
Influence of Finely Chopped Meat Addition on Quality Parameters of Minced Meat
F Witte, E Sawas, LM Berger, M Gibis, J Weiss, A Röser, M Upmann, ...
Applied Sciences 12 (20), 10590, 2022
42022
NMR-based comparison of the metabolome of beef from Simmental and black-and-white young bulls during wet-and dry-aging
G Bischof, F Witte, N Terjung, E Januschewski, V Heinz, A Juadjur, ...
European Food Research and Technology 249 (8), 2113-2124, 2023
32023
Preliminary Test of the Reduction Capacity for the Intestinal Adsorption of Skatole and Indole in Weaning Piglets by Pure and Coated Charcoal
F Witte, A Pajic, F Menger, I Tomasevic, DC Schubert, C Visscher, ...
Animals 11 (9), 2720, 2021
32021
Evaluation of Coated Biochar as an Intestinal Binding Agent for Skatole and Indole in Male Intact Finishing Pigs
DC Schubert, B Chuppava, F Witte, N Terjung, C Visscher
Animals 11 (3), 760, 2021
32021
Effect of Frozen to Fresh Meat Ratio in Minced Pork on Its Quality
I Tomasevic, F Witte, RE Kühling, LM Berger, M Gibis, J Weiss, A Röser, ...
Applied Sciences 13 (4), 2323, 2023
22023
Variations in the Metabolome of Unaged and Aged Beef from Black-and-White Cows and Heifers by 1H NMR Spectroscopy
G Bischof, E Januschewski, F Witte, N Terjung, V Heinz, A Juadjur, ...
Foods 12 (4), 785, 2023
22023
Influence of oil content and droplet size of an oil-in-water emulsion on heat development in an Ohmic heating process
E Joeres, S Drusch, S Töpfl, M Loeffler, F Witte, V Heinz, N Terjung
Innovative Food Science & Emerging Technologies 69, 102638, 2021
22021
Authentication of aged beef in terms of aging time and aging type by 1H NMR spectroscopy
G Bischof, F Witte, E Januschewski, F Schilling, N Terjung, V Heinz, ...
Food Chemistry 435, 137531, 2024
12024
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