Wissenschaftliche Publikationen

Veröffentlichungen der HSWT

Die chronologische Liste zeigt aktuelle Veröffentlichungen aus dem Forschungsbetrieb der Hochschule Weihenstephan-Triesdorf. Zuständig ist das Zentrum für Forschung und Wissenstransfer (ZFW).

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Peer reviewed

Open access

8 Ergebnisse

Mark Schneeberger, Prof. Dr. Martin Krottenthaler, Werner Back

Anlagentechnische Aspekte zur Hefebier-Rückgewinnung (2006) Brauwelt chinesisch 36 , S. 47-49.
Prof. Dr. Michael Schrader, Hartmut Selle
Berechtigungen: Peer Reviewed
The process chain for peptidomic biomarker discovery (2006) Disease Markers . DOI: 10.1155/2006/174849
Prof. Dr. Winfried Ruß
Berechtigungen: Peer Reviewed
Food Waste as a Renewable Energy Source (2006) Ionel, I. et al. (ed.): Renewable Energy Resource: Workshop in the Sixth Framework Program Integrated European Network for Biomass Co-firing NETBIOCOF (Timisoara (Romania), June 15th – 17th, 2006, Timisoara (Romania): Editura Politehnica , S. 67-74.
N. Winthuis, M. Rauber, Prof. Dr. Winfried Ruß, Roland Meyer-Pittroff
Berechtigungen: Peer Reviewed
Fatty Acid Methyl Esters (FAME) from Animal Fat as Fuel for Combustion Engines (2006) Ionel, I. et al. (ed.): Renewable Energy Resource: Workshop in the Sixth Framework Program Integrated European Network for Biomass Co-firing NETBIOCOF (Timisoara (Romania), June 15th – 17th, 2006), Timisoara (Romania): Editura Politehnica , S. 75-80.
Amra Perva-Uzunalić, Mojca Škerget, Željko Knez, Bernd Weinreich, Frank Otto, Prof. Dr. Sabine Grüner-Lempart
Berechtigungen: Peer Reviewed
Extraction of active ingredients from green tea (Camellia sinensis): Extraction efficiency of major catechins and caffeine (2006) Food Chemistry 96 (4), S. 597-605. DOI: 10.1016/j.foodchem.2005.03.015
Elmar Spieleder, Prof. Dr. Martin Krottenthaler, Werner Back, Oliver Frank, M. Lenczyk, Prof. Dr. Thomas Hofmann
Berechtigungen: Peer Reviewed
On the Influence of the Malting and Brewing Process on the Amounts of Pronyl-L-Lysine, a Chemopreventive and Antioxidant Maillard Product in Melanoidins (2006) BrewingScience - Monatsschrift für Brauwissenschaft 59 (5/6), S. 105-112.
S. Fischer, Prof. Dr. Winfried Ruß, R. Buckow, V. Heinz, H. Ulmer, J. Behr, Roland Meyer-Pittroff, Prof. Dr. Dietrich Knorr, R. F. Vogel
Berechtigungen: Peer Reviewed
Effects of hydrostatic high pressure on microbiological and technological characteristics of beer (2006) Brewing Science 59 (5/6), S. 90-99.
Prof. Dr. Martin Krottenthaler

Technologie des Maischens (2006) Seminar an der Brautechnischen Akademie Wuhan, China vom 24.-26. Mai 2006 .

Veröffentlichungen der HSWT

Anlagentechnische Aspekte zur Hefebier-Rückgewinnung (2006) Brauwelt chinesisch 36 , S. 47-49.

The process chain for peptidomic biomarker discovery (2006) Disease Markers . DOI: 10.1155/2006/174849

Food Waste as a Renewable Energy Source (2006) Ionel, I. et al. (ed.): Renewable Energy Resource: Workshop in the Sixth Framework Program Integrated European Network for Biomass Co-firing NETBIOCOF (Timisoara (Romania), June 15th – 17th, 2006, Timisoara (Romania): Editura Politehnica , S. 67-74.

Extraction of active ingredients from green tea (Camellia sinensis): Extraction efficiency of major catechins and caffeine (2006) Food Chemistry 96 (4), S. 597-605. DOI: 10.1016/j.foodchem.2005.03.015

On the Influence of the Malting and Brewing Process on the Amounts of Pronyl-L-Lysine, a Chemopreventive and Antioxidant Maillard Product in Melanoidins (2006) BrewingScience - Monatsschrift für Brauwissenschaft 59 (5/6), S. 105-112.

Effects of hydrostatic high pressure on microbiological and technological characteristics of beer (2006) Brewing Science 59 (5/6), S. 90-99.

Technologie des Maischens (2006) Seminar an der Brautechnischen Akademie Wuhan, China vom 24.-26. Mai 2006 .

Betreuung der Publikationsseiten

Gerhard Radlmayr

Semiha Savas

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