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All Projects on the sub-field of research "Quality"
Addition of yeast nutrient into grape musts
Project code:
99HS050
Excutive institution:
Center for Analytical Chemistry and Microbiology - Institute of Wine Analysis and Beverage Research
Contract period:
2004
- 2006
Analysis of the state of knowledge on quality, consumer protection and processing of organic food
Project code:
2810OE096
Excutive institution:
Research Institute of Organic Agriculture Germany
Contract period:
2011
- 2012
Assessment of the nutritional quality of organic food by quantitating their antioxidative potential
Project code:
2804OE027
Excutive institution:
MRI - Department of Physiology and Biochemistry of Nutrition
Contract period:
2004
- 2007
Brine ingredients in meat products of organic farming
Project code:
2804OE0031
Excutive institution:
Research Institute of Organic Agriculture Germany
Contract period:
2005
- 2006
Characterisation of cereal grain from organic and conventional farming – application of protein profiling techniques and analysis of individual compounds
Project code:
02OE069
Excutive institution:
MRI - Department of Safety and Quality of Cereals
Contract period:
2005
- 2007
Collaborative project: Novel approaches to handle flax´s beneficial and detrimental nutrients focusing on hydrogen cyanide and its value chain products (LINOVIT)
Project code:
2819OE075
Excutive institution:
Research Center for Renewable Resources
Contract period:
2020
- 2023
Collaborative project: Novel approaches to handle flax´s beneficial and detrimental nutrients focusing on hydrogen cyanide and its value chain products (LINOVIT)
Project code:
2819OE013
Excutive institution:
Ölmühle Moog GmbH - BIO PLANÈTE
Contract period:
2020
- 2023
Collaborative project: Novel approaches to handle flax´s beneficial and detrimental nutrients focusing on hydrogen cyanide and its value chain products. Coordination (LINOVIT)
Project code:
2819OE074
Excutive institution:
German Institute of Food Technology
Contract period:
2020
- 2023
Collaborative project: Quality and safety in the production chain of organically produced ready-to-eat salads (SafeSalad)
Project code:
2811OE121
Excutive institution:
Institute of Food Science and Biotechnology (150)
Contract period:
2012
- 2015
Collaborative project: Quality and safety in the production chain of organically produced ready-to-eat salads. Coordination (SafeSalad)
Project code:
2811OE097
Excutive institution:
Vegetable Systems Modelling
Contract period:
2012
- 2015
