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Drusch, Stephan, 1970- German National Library Library of Congress/NACO ISNI

Stephan Drusch Wikidata

VIAF ID: 872401 (Personal)

Permalink: http://viaf.org/viaf/872401

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Title Sources
Angewandte instrumentelle Lebensmittelanalytik German National Library
Characterization of the spray drying behaviour of emulsions containing oil droplets with a structured interface. Wikidata
Comparative Evaluation of Diagnostic Tools for Oxidative Deterioration of Polyunsaturated Fatty Acid-Enriched Infant Formulas during Storage. Wikidata
Composition of Quillaja saponin extract affects lipid oxidation in oil-in-water emulsions. Wikidata
Conformational state and charge determine the interfacial stabilization process of beta-lactoglobulin at preoccupied interfaces Wikidata
Degradation of heterocyclic aromatic amines in oil under storage and frying conditions and reduction of their mutagenic potential. Wikidata
Effect of dietary fats rich in lauric, myristic, palmitic, oleic or linoleic acid on plasma, hepatic and biliary lipids in cholesterol-fed hamsters Wikidata
Eignung unterschiedlicher chemischer Erhitzungsindikatoren zur Beurteilung der Thermisierung von Milch und Milchprodukten German National Library
Fate of deoxynivalenol in contaminated wheat grain during preparation of Egyptian 'balila'. Wikidata
Formation of Phenolic Compounds from D-Galacturonic Acid Wikidata
Functional and antioxidant properties of hydrolysates of sardine (S. pilchardus) and horse mackerel (T. mediterraneus) for the microencapsulation of fish oil by spray-drying. Wikidata
Identification of milk origin and process-induced changes in milk by stable isotope ratio mass spectrometry Wikidata
Impact of physicochemical characteristics on the oxidative stability of fish oil microencapsulated by spray-drying. Wikidata
Monitoring of autoxidation in LCPUFA-enriched lipid microparticles by electronic nose and SPME-GCMS. Wikidata
Nanofibrous membrane based tyrosinase-biosensor for the detection of phenolic compounds Wikidata
Off-flavour masking of secondary lipid oxidation products by pea dextrin. Wikidata
Phase transitions in foods, 2016: Library of Congress/NACO
Pickering emulsions in foods - opportunities and limitations. Wikidata
Saponins - Self-assembly and behavior at aqueous interfaces. Wikidata
Schnellmethoden zur Beurteilung von Lebensmitteln und ihren Rohstoffen German National Library
Structure formation in sugar containing pectin gels - influence of tartaric acid content (pH) and cooling rate on the gelation of high-methoxylated pectin Wikidata
Turbidity in oil-in-water-emulsions - Key factors and visual perception. Wikidata

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