Predicting fishiness off-flavour and identifying compounds of lipid oxidation in dairy powders by SPME-GC/MS and machine learning von Chen, Cheng, Husny, Joeska, Rabe, Swen

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Flavourzyme, an Enzyme Preparation with Industrial Relevance: Automated Nine-Step Purification and Partial Characterization of Eight Enzymes von Merz, Michael, Eisele, Thomas, Berends, Pieter, Appel, Daniel, Rabe, Swen, Blank, Imre, Stressler, Timo, Fischer, Lutz

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Performance of enzymatic wheat gluten hydrolysis in batch and continuous processes using Flavourzyme von Berends, Pieter, Appel, Daniel, Eisele, Thomas, Rabe, Swen, Fischer, Lutz

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Corrigendumg to “Continuous long-term hydrolysis of wheat gluten using a principally food-grade enzyme membrane reactor system” [Biochem. Eng. J. 99 (2015) 114–123] von Merz, Michael, Eisele, Thomas, Claaßen, Wolfgang, Appel, Daniel, Rabe, Swen, Stressler, Timo, Fischer, Lutz

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Continuous long-term hydrolysis of wheat gluten using a principally food-grade enzyme membrane reactor system von Merz, Michael, Eisele, Thomas, Claaßen, Wolfgang, Appel, Daniel, Rabe, Swen, Stressler, Timo, Fischer, Lutz

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Computerized Apparatus for Measuring Dynamic Flavor Release from Liquid Food Matrices von Rabe, Swen, Krings, Ulrich, Banavara, Dattatreya S, Berger, Ralf G

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Batch-to-batch variation and storage stability of the commercial peptidase preparation Flavourzyme in respect of key enzyme activities and its influence on process reproducibility von Merz, Michael, Appel, Daniel, Berends, Pieter, Rabe, Swen, Blank, Imre, Stressler, Timo, Fischer, Lutz

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Characterization of commercially available peptidases in respect of the production of protein hydrolysates with defined compositions using a three-step methodology von Merz, Michael, Claaßen, Wolfgang, Appel, Daniel, Berends, Pieter, Rabe, Swen, Blank, Imre, Stressler, Timo, Fischer, Lutz

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Hydrolysis of Wheat Gluten by Combining Peptidases of Flammulina velutipes and Electrodialysis von Giesler, Lucienne, Linke, Diana, Rabe, Swen, Appel, Daniel, Berger, Ralf Günter

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Lipid molarity affects liquid/liquid aroma partitioning and its dynamic release from oil/water emulsions von Rabe, S, Krings, U, Zorn, H, Berger, R.G

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Optimization of an enzymatic wheat gluten hydrolysis process in an enzyme membrane reactor using a design of experiment approach von Berends, Pieter, Merz, Michael, Kranz, Bertolt, Thaler, Thorn, Appel, Daniel, Rabe, Swen, Blank, Imre, Stressler, Timo, Fischer, Lutz

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Influence of oil-in-water emulsion characteristics on initial dynamic flavour release von Rabe, Swen, Krings, Ulrich, Berger, Ralf G

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Dynamic flavour release from Miglyol/water emulsions: modelling and validation von Rabe, Swen, Krings, Ulrich, Berger, Ralf G.

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Dynamic Flavor Release from Sucrose Solutions von Rabe, Swen, Krings, Ulrich, Berger, Ralf G

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Initial dynamic flavour release from sodium chloride solutions von Rabe, Swen, Krings, Ulrich, Berger, Ralf G nter

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In vitro Study of the Influence of Physiological Parameters on Dynamic In-mouth Flavour Release from Liquids von Rabe, Swen, Krings, Ulrich, Berger, Ralf G.

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Initial dynamic flavour release from sodium chloride solutions von RABE, Swen, KRINGS, Ulrich, BERGER, Ralf Günter

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Volatile Release from Liquids: A Comparison of In Vivo APCI-MS, In-mouth Headspace Trapping and In vitro Mouth Model Data von Rabe, Swen, Linforth, Robert S.T., Krings, Ulrich, Taylor, Andrew J., Berger, Ralf G.

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Modeling Dynamic Flavor Release from Water von Banavara, Dattatreya S, Rabe, Swen, Krings, Ulrich, Berger, Ralf G

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BASE, PRODUCTS CONTAINING THE SAME, PREPARATION METHODS AND USES THEREOF von RABE, SWEN, DIONO, BEATRICE, ULMER, HELGE

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