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Rose, P.; Hager, S.; Glas, K.; Rehmann, D.; Hofmann, T. (2016): Coating techniques for glass beads as filter media for removal of manganese from water. Water Science and Technology: Water Supply 17 (1).
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Aydin, A.; Ilberg, V.; Titze, J. (2014): Investigation of overfoaming activities and gushing mechanisms of individual beer ingredients as model substances in bottled carbonated water. Journal of the science of the food and agriculture 94 (10), S.2083-2089.
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Bender, C.; Killermann, K.; Rehmann, D.; Weidlich, H. (2016): Effect of mash enzyme and heat treatments on the cellular antioxidant activity of black currant (Ribes nigrum), raspberry (Rubus idaeus), and blueberry (Vaccinium myrtillus) juices. CYTA - JOURNAL OF FOOD 15 (2), S.1-7.
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Özmutlu Karslioglu, Ö.; Hartmann, C.; Delgado, A. (2006): Momentum and energy transfer during phase change of water under high hydrostatic pressure. Innovative Food Science and Emerging Technologies 2006 (7), S.161-168.
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Özmutlu Karslioglu, Ö. (2001): Effects of different formulations on the quality of microwave baked bread. European Food Research Technology, (Z. Lebensm. Unters. Forsch. A) 2001 (213), S.38-42.
Özmutlu Karslioglu, Ö.; Sumnu, G.; Sahin, S. (2001): Assessment of proofing of bread dough in the microwave oven. European Food Research Technology. (Z. Lebensm. Unters. Forsch. A) 2001 (212), S.487-490.
Bender, C.; Killermann, K.; Rehmann, D.; Weidlich, H. (2016): Evaluation of the cellular antioxidant activity of berry juices and its improvement with mash enzyme and heat treatments. 30th EFFoST International Conference, Wien.
Höfer, C.; Baue, B.; Zimmer, T.; Methner, F.; Rehmann, D. (2016): Wood finished fruit spirits: time-dependent colour development and product colour preferences amongst professionals. Eurosense.
Höfer, C.; Rehmann, D. (2016): Case study: A sensory training course as an ignition spark for a remarkable sector development in small and medium sized Bavarian distilleries. ISEKI 2016. CYTA - Journal of Food.
Özmutlu Karslioglu, Ö.; Hartmann, C.; Delgado, A.; Baars, A. (2004): Optical diagnosis systems for measurement thermo-fluid-dynamical phenomena in liquid biosystems under ultra high pressure. ICTAM, Warschau 2004.
Özmutlu Karslioglu, Ö.; Hartmann, C.; Delgado, A. (2003): Numerical Simulation of Fluid Flow and Enzyme Catalysed Substrate Conversion in a Packed-bed Enzyme Reactor. PAMM 3, Issue 1, Section 13 2003, S.398-399.
Özmutlu Karslioglu, Ö.; Sumnu, G.; Sahin, S. (2001): Effects of microwave proofing with different gluten containing flours on quality of microwave baked breads. Institute of Food Technologists Annual Meeting Book of Abstracts, New Orleans- Lousiana 2001, S.127.
Sahin, S.; Özmutlu Karslioglu, Ö.; Sumnu, G. (2000): Optimization of microwave baking of bread. Leuven-Belgium, Proceedings of 3rd International Conference on Predictive Modeling of Foods 2000, S.329-330.
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Pressebericht, . (2019): Neuer Food-Start-up-Inkubator der Hochschule Weihenstephan-Triesdorf. StartupValley.news vom 14.06.2019, unter: https://www.startupvalley.news/de/food-start-up-inkubator-der-hochschule-weihenstephan-triesdorf/ 2019.
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Pressebericht, . (2019): Neuer Inkubator für Food-Start-ups. Plattform "bioökonomie.de" des Bundesministeriums für Bildung und Forschung am 04.06.2019, unter: https://biooekonomie.de/nachrichten/neuer-inkubator-fuer-food-start-ups?utm_source=hootsuite 2019.
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Pressebericht, . (2019): Lebensmittelinnovationen für die Praxis: HSWT gründet den Food Start-up Inkubator Weihenstephan (FSIWS). Informationsdienst Wissenschaft (idw-online) am 04.06.2019, unter https://idw-online.de/de/news716922 2019.
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Pressebericht, . (2018): Mit gedruckter Kost rundum gut versorgt. ZIM-Erfolgsbeispiel - Kooperationsprojekte, hrsg. vom Bundesministerium für Wirtschaft und Energie.
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Özmutlu Karslioglu, Ö.; Hartmann, C.; Baars, A.; Delgado, A. (2004): Momentum and Energy Transfer during Phase Change of Water under High Hydrostatic Pressure. High Pressure Bioscience and Bioengineering, 3rd International Conference, 27-30 September 2004, Rio de Janeiro, Brazil.
Özmutlu Karslioglu, Ö.; Hartmann, C.; Delgado, A. (2003): Visualization of Temperature and Velocity Fields during Phase Change of Water under High Hydrostatic Pressure. GALA 2003 − Laser Methods in Fluid Mechanics, 9-11 September 2003, Braunschweig, Germany.
Özmutlu Karslioglu, Ö.; Hartmann, C.; Delgado, A. (2003): Numerical Simulation of Fluid Flow and Enzyme Catalysed Substrate Conversion in a Packed-bed Enzyme Reactor. VDI-GVC–Fachausschüsse 31 March- 2 April 2003, Berlin, Germany.
Özmutlu Karslioglu, Ö.; Hartmann, C.; Delgado, A. (2003): Numerical Simulation of Fluid Flow and Enzyme Catalysed Substrate Conversion in a Packed-bed Enzyme Reactor. GAMM 2003, 24-28 March 2003 , Abano Terme, Padua, Italy.
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