Influence of Smoking and Barbecuing on the Contents of Anthraquinone (ATQ) and Polycyclic Aromatic Hydrocarbons (PAHs) in Frankfurter-Type Sausages von Zastrow, Lisa, Schwind, Karl-Heinz, Schwägele, Fredi, Speer, Karl

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Contents of polycyclic aromatic hydrocarbons (PAH) and phenolic substances in Frankfurter-type sausages depending on smoking conditions using glow smoke von Pöhlmann, Margarete, Hitzel, Alexander, Schwägele, Fredi, Speer, Karl, Jira, Wolfgang

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Comparison of Real-Time PCR Quantification Methods in the Identification of Poultry Species in Meat Products von Dolch, Kerstin, Andrée, Sabine, Schwägele, Fredi

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Director and Professor Dr. Karl Otto Honikel (16.06.1942–†10.07.2013) von Schwägele, Fredi

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A sensitive high performance liquid chromatography–tandem mass spectrometry method for the detection of microbial transglutaminase in different types of restructured meat von Jira, Wolfgang, Schwägele, Fredi

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A sensitive HPLC-MS/MS method for the simultaneous detection of microbial transglutaminase, and bovine and porcine fibrinogen/thrombin in restructured meat von Jira, Wolfgang, Schwägele, Fredi

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Polycyclic aromatic hydrocarbons (PAH) and phenolic substances in meat products smoked with different types of wood and smoking spices von Hitzel, Alexander, Pöhlmann, Margarete, Schwägele, Fredi, Speer, Karl, Jira, Wolfgang

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A sensitive HPLC-MS/MS screening method for the simultaneous detection of lupine, pea, and soy proteins in meat products von Hoffmann, Björn, Münch, Siegfried, Schwägele, Fredi, Neusüß, Christian, Jira, Wolfgang

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Determination of 3-MCPD in grilled meat using pressurized liquid extraction and gas chromatography–high resolution mass spectrometry von Schallschmidt, Kristin, Hitzel, Alexander, Pöhlmann, Margarete, Schwägele, Fredi, Speer, Karl, Jira, Wolfgang

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Polycyclic aromatic hydrocarbons (PAH) and phenolic substances in smoked Frankfurter-type sausages depending on type of casing and fat content von Pöhlmann, Margarete, Hitzel, Alexander, Schwägele, Fredi, Speer, Karl, Jira, Wolfgang

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Influence of different smoke generation methods on the contents of polycyclic aromatic hydrocarbons (PAH) and phenolic substances in Frankfurter-type sausages von Pöhlmann, Margarete, Hitzel, Alexander, Schwägele, Fredi, Speer, Karl, Jira, Wolfgang

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Production of dry-cured formed ham with different concentrations of microbial transglutaminase: Mass spectrometric analysis and sensory evaluation von Jira, Wolfgang, Sadeghi-Mehr, Arash, Brüggemann, Dagmar A., Schwägele, Fredi

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A portable 671 nm Raman sensor system for rapid meat spoilage identification von Sowoidnich, Kay, Schmidt, Heinar, Kronfeldt, Heinz-Detlef, Schwägele, Fredi

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HPLC-MS/MS-Detection of Caseins and Whey Proteins in Meat Products von Jira, Wolfgang, Schwägele, Fredi

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A portable 671nm Raman sensor system for rapid meat spoilage identification von Sowoidnich, Kay, Schmidt, Heinar, Kronfeldt, Heinz-Detlef, Schwägele, Fredi

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The fate of forage plant DNA in farm animals : a collaborative case-study investigating cattle and chicken fed recombinant plant material von EINSPANIER, Ralf, KLOTZ, Andreas, KRAFT, Jana, AULRICH, Karen, POSER, Rita, SCHWÄGELE, Fredi, JAHREIS, Gerhard, FLACHOWSKY, Gerhard

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Harnstoff von Felix Geldsetzer, Fredi Schwägele

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Heavy metal residues in beef carcasses in Beni-Suef abattoir, Egypt von Fathy A. Khalafalla, Fatma H. Ali, Fredi Schwagele, Mariam A. Abd-El-Wahab

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Das erste Treffen der § 64 LFGB Arbeitsgruppe „Massenspektrometrische Proteinanalytik von Becker, René, Wittke, Stefan, Brockmeyer, Jens, Schwägele, Fredi, Jira, Wolfgang, Uhlig, Steffen, Pöpping, Bert, Szabo, Kathrin, Stoyke, Manfred

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Polycyclic Aromatic Hydrocarbons (PAH) and Phenolic Substances in Cold Smoked Sausages Depending on Smoking Conditions Using Smouldering Smoke von Hitzel, Alexander, Pöhlmann, Margarete, Schwägele, Fredi, Speer, Karl, Jira, Wolfgang

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