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Projects on "6.1 Development of chemical, physical, sensory and microbiological methods and procedures to characterize the product constitution and to evaluate the quality of food and animal feed and other agricultural products 6.1 Development of chemical, physica"
Vibrational spectroscopic determination of alcaloids in variuos Solanaceae species
Project code:
JKI-ÖPV-08-1293
Excutive institution:
Institute for Ecological Chemistry, Plant Analysis and Stored Products Protection
Contract period:
2013
- 2013
Vitamin K in rye flour
Project code:
MRI-MF-08-159 1050 Roggenmehl_BLS
Excutive institution:
MRI - Department of Safety and Quality of Milk and Fish Products
Contract period:
2017
- 2018
Vitamin K in wheat flour
Project code:
MRI-MF-08-180 1050 VitK Weizenmehl
Excutive institution:
MRI - Department of Safety and Quality of Milk and Fish Products
Contract period:
2019
- 2019
Ways to reduce sodium and phosphate content in the production of block processed cheese
Project code:
MRI-MF-02-20
Excutive institution:
MRI - Department of Safety and Quality of Milk and Fish Products
Contract period:
2007
- 2011
Working out sensory attributes for cheese with increased whey protein content to develope descriptive analytical methods - also with help of the electronic nose
Project code:
MRI-MF-08-137
Excutive institution:
MRI - Department of Safety and Quality of Milk and Fish Products
Contract period:
2015
- 2016
Working out sensory attributes of dairy products and other foodstuffs to develope descriptive analytical methods - also with help of the electronic nose
Project code:
MRI-MF-02-31
Excutive institution:
MRI - Department of Safety and Quality of Milk and Fish Products
Contract period:
2008
- 2010
