Thermally Activated Switching in Nanoscale Magnetic Tunnel Junctions von Korenivski, Vladislav, Leuschner, Rainer

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Difference and consensus of whole cell Salmonella enterica subsp. enterica serovars matrix‐assisted laser desorption/ionization time‐of‐flight mass spectrometry spectra von Leuschner, R.G.K., Beresford‐Jones, N., Robinson, C.

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Histamine and tyramine degradation by food fermenting microorganisms von Leuschner, Renata G, Heidel, Martina, Hammes, Walter P

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Effect of enhanced proteolysis on formation of biogenic amines by lactobacilli during Gouda cheese ripening von Leuschner, Renata G.K, Kurihara, Rima, Hammes, Walter P

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Tyramine degradation by micrococci during ripening of fermented sausage von Leuschner, R.G.K., Hammes, W.P.

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Moisture distribution and microbial quality of part baked breads as related to storage and rebaking conditions von Leuschner, R.G.K, O'Callaghan, M.J.A, Arendt, E.K

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collaborative study of a method for enumeration of probiotic enterococci in animal feed von Leuschner, R.G.K, Bew, J, Domig, K.J, Kneifel, W

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Effects of temperature and heat activation on germination of individual spores of Bacillus subtilis von Leuschner, R. G. K., Lillford, P. J.

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Evaluation of the lipolytic activity of starter cultures for meat fermentation purposes von Kenneally, P.M, Leuschner, R.G, Arendt, E.K

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Degradation of histamine and tyramine by Brevibacterium linens during surface ripening of Munster cheese von LEUSCHNER, R. G. K, HAMMES, W. P

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Standardized laboratory-scale preparation of mayonnaise containing low levels of Salmonella enterica serovar Enteritidis von LEUSCHNER, Renata G. K, BOUGHTFLOWER, Martin P

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Formation of biogenic amines by proteolytic enterococci during cheese ripening von Leuschner, R.G.K, Kurihara, R, Hammes, W.P

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Nano-crystalline P/M aluminium for automotive applications von Hummert, K, Schattevoy, R, Broda, M, Knappe, M, Beiss, P, Klubberg, F, Schubert, T H, Leuschner, R

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Bacilli spoilage in part-baked and rebaked brown soda bread von Leuschner, R.G.K, O'Callaghan, M.J.A, Arendt, E.K

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Method for the rapid quantitative detection of lipolytic activity among food fermenting microorganisms von Leuschner, R.G., Kenneally, P.M., Arendt, E.K.

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Formation of biogenic amine in mayonnaise, herring and tuna fish salad by lactobacilli von LEUSCHNER, R. G. K, HAMMES, W. P

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Validation of three rapid screening methods for detection of verotoxin-producing Escherichia coli in foods: interlaboratory study von Capps, K.L, McLaughlin, E.M, Murray, A.W.A, Aldus, C.F, Wyatt, G.M, Peck, M.W, Amerongen, A. van, Ariens, R.M.C, Wichers, J.H, Baylis, C.L

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Scanning tunneling microscopy based lithography employing amorphous hydrogenated carbon as a high resolution resist mask von Kragler, K., Günther, E., Leuschner, R., Falk, G., Hammerschmidt, A., von Seggern, H., Saemann–Ischenko, G.

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A collaborative study of a method for the enumeration of probiotic bifidobacteria in animal feed von Leuschner, Renata G.K, Bew, Jan, Simpson, Paul, Ross, Paul R, Stanton, Catherine

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A medium for the presumptive detection of Enterobacter sakazakii in infant formula von LEUSCHNER, Renata G. K, BAIRD, Fiona, DONALD, Brian, COX, Lynton J

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