The Importance of Cow-Individual Effects and Diet, Ambient Temperature, and Horn Status on Delayed Luminescence of Milk from Brown Swiss Dairy Cows von Wohlers, Jenifer, Stolz, Peter

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Measuring delayed luminescence by FES to evaluate special quality aspects of food samples – an overview von Stolz, Peter, Wohlers, Jenifer, Mende, Gudrun

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Alle Jahre wieder. Lehrplanrevision in Berlin und Brandenburg von Stolz, Peter

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Making sense of repetition phenomena by integrating psychotraumatology and psychodynamic psychotherapy von Ørner, Roderick J., Stolz, Peter

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Status quo and future research challenges on organic food quality determination with focus on laboratory methods von Kahl, Johannes, Bodroza‐Solarov, Marija, Busscher, Nicolaas, Hajslova, Jana, Kneifel, Wolfgang, Kokornaczyk, Maria Olga, van Ruth, Saskia, Schulzova, Vera, Stolz, Peter

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Ressourcenverknappung als Problem der Wirtschaftsgeschichte von Siegenthaler, Hansjörg

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Status quo and future research challenges on organic food quality determination with focus on laboratory methods: Status quo and future research challenges on organic food quality... von Kahl, Johannes, Bodroza-Solarov, Marija, Busscher, Nicolaas, Hajslova, Jana, Kneifel, Wolfgang, Kokornaczyk, Maria Olga, van Ruth, Saskia, Schulzova, Vera, Stolz, Peter

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Lactobacillus secaliphilus sp. nov., isolated from type II sourdough fermentation von Ehrmann, Matthias A, Brandt, Markus, Stolz, Peter, Vogel, Rudi F, Korakli, Maher

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Effects of ultrahigh dilutions of 3,5-dichlorophenol on the luminescence of the bacterium Vibrio fischeri von Brack, Antje, Strube, Jürgen, Stolz, Peter, Decker, Heinz

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Staatliche Interventionen und institutioneller Wandel als kollektive Reaktionen auf Ressourcenknappheit von Peter Stolz

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Monitoring the growth of Lactobacillus species during a rye flour fermentation von Müller, Martin R.A., Wolfrum, Georg, Stolz, Peter, Ehrmann, Matthias A., Vogel, Rudi F.

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Next-Generation Ion Thruster Design Tool von Stolz, Peter

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Method for examination of a sample by means of the lock-in thermography von Stolz, Peter, Heissenstein, Hans, Meinhardt-Wildegger, Raiko

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Method for examination of a sample by means of the lock-in thermography von Stolz, Peter, Heissenstein, Hans, Meinhardt-Wildegger, Raiko

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Utilisation of maltose and glucose by lactobacilli isolated from sourdough von Stolz, P. (Hohenheim Univ., Stuttgart (Germany). Inst. fuer Lebensmitteltechnologie), Boecker, G, Vogel, R.F, Hammes, W.P

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Fluorescence Excitation Spectroscopy (FES) to Evaluate the Farming System's Impact on Food Quality von Wohlers, Jenifer, Stolz, Peter, Mende, Gudrun, Strube, Jürgen

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Method and system for the examination of a sample by means of thermography von Stolz Peter, Meinhardt-Wildegger Raiko, Heissenstein Hans

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DEGERMINATION OF SPROUTS/GERM BUDS, USE OF A MIXTURE OF DOUGH WITH DEGERMINATED SPROUTS/GERM BUDS AND BAKERY GOODS PRODUCED FROM THE MIXTURE von HAGMANN, Geert, STOLZ, Peter, BÖCKER, Georg, SPILKER, Nicole, BRANDT, Markus, BODE, Ralf

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Method and system for the examination of a sample by means of thermography von Stolz, Peter, Meinhardt, Raiko, Heissenstein, Hans

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Fremgangsmåde til fremstilling af en surdej under anvendelse af gær og homo- og heterofermentative lactobaciller von STOLZ, PETER

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