Wissenschaftliche Publikationen

Veröffentlichungen der HSWT

Die chronologische Liste zeigt aktuelle Veröffentlichungen aus dem Forschungsbetrieb der Hochschule Weihenstephan-Triesdorf. Zuständig ist das Zentrum für Forschung und Wissenstransfer (ZFW).

Suchbegriff

von

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Peer reviewed

Open access

6 Ergebnisse

S. Esterl, Prof. Dr. Özlem Özmutlu Karslioglu, Christoph Hartmann, Antonio Delgado

A three dimensional numerical approach to investigate the substrate transport and conversion in an immobilized enzyme reactor (2003) Biotechnology and Bioengineering 2003 (83), S. 780-789.
Prof. Dr. Özlem Özmutlu Karslioglu, Christoph Hartmann, Antonio Delgado

Numerical Simulation of Fluid Flow and Enzyme Catalysed Substrate Conversion in a Packed-bed Enzyme Reactor (2003) PAMM 3, Issue 1, Section 13 2003 , S. 398-399.
Prof. Dr. Özlem Özmutlu Karslioglu, G. Sumnu, S. Sahin

Assessment of proofing of bread dough in the microwave oven (2001) European Food Research Technology. (Z. Lebensm. Unters. Forsch. A) 2001 (212), S. 487-490.
Prof. Dr. Özlem Özmutlu Karslioglu

Effects of different formulations on the quality of microwave baked bread (2001) European Food Research Technology, (Z. Lebensm. Unters. Forsch. A) 2001 (213), S. 38-42.
Prof. Dr. Özlem Özmutlu Karslioglu, G. Sumnu, S. Sahin

Effects of microwave proofing with different gluten containing flours on quality of microwave baked breads (2001) Institute of Food Technologists Annual Meeting Book of Abstracts, New Orleans- Lousiana 2001 , S. 127.
S. Sahin, Prof. Dr. Özlem Özmutlu Karslioglu, G. Sumnu

Optimization of microwave baking of bread (2000) Leuven-Belgium, Proceedings of 3rd International Conference on Predictive Modeling of Foods 2000 , S. 329-330.

Veröffentlichungen der HSWT

A three dimensional numerical approach to investigate the substrate transport and conversion in an immobilized enzyme reactor (2003) Biotechnology and Bioengineering 2003 (83), S. 780-789.

Numerical Simulation of Fluid Flow and Enzyme Catalysed Substrate Conversion in a Packed-bed Enzyme Reactor (2003) PAMM 3, Issue 1, Section 13 2003 , S. 398-399.

Assessment of proofing of bread dough in the microwave oven (2001) European Food Research Technology. (Z. Lebensm. Unters. Forsch. A) 2001 (212), S. 487-490.

Effects of different formulations on the quality of microwave baked bread (2001) European Food Research Technology, (Z. Lebensm. Unters. Forsch. A) 2001 (213), S. 38-42.

Effects of microwave proofing with different gluten containing flours on quality of microwave baked breads (2001) Institute of Food Technologists Annual Meeting Book of Abstracts, New Orleans- Lousiana 2001 , S. 127.

Optimization of microwave baking of bread (2000) Leuven-Belgium, Proceedings of 3rd International Conference on Predictive Modeling of Foods 2000 , S. 329-330.

Betreuung der Publikationsseiten

Gerhard Radlmayr

Semiha Savas

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