Characterization of Natural “Cooling” Compounds Formed from Glucose and l-Proline in Dark Malt by Application of Taste Dilution Analysis von Ottinger, Harald, Bareth, Armin, Hofmann, Thomas

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HPLC and spectrophotometric determination of annatto in cheese von BARETH, Armin, STROHMAR, Walter, KITZELMANN, Erwin

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Gas chromatographic determination of mono- and diglycerides in milk and milk products von BARETH, Armin, STROHMAR, Walter, KITZELMANN, Erwin

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Determination of 1,2-propanediol in silage von Bareth, Armin, Strohmar, Walter, Kitzelmann, Erwin

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Implementation of a multi-material mechanism in a laser-based powder bed fusion (PBF-LB) machine von Bareth, Thomas, Binder, Maximilian, Kindermann, Philipp, Stapff, Veronika, Rieser, Armin, Seidel, Christian

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