Bernd Hitzmann

University of Hohenheim

Germany

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Articles (16)

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2025

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2025

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2025

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2024

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2024

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2024

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2023

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2023

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2023

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2023

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2023

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2023

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2023

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2023

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2023

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2023

Collaborators (10)

Viktoria Zettel

University of Hohenheim

GERMANY

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Christian Krupitzer

Tenure Track Professor

University of Hohenheim

GERMANY

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Shubhangi Srivastava

University of Hohenheim

GERMANY

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Ann Kollemparembil

University of Hohenheim

GERMANY

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Jochen Büchs

RWTH Aachen University

GERMANY

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Katharina Scherf

Professor

Karlsruhe Institute of Technology

GERMANY

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Mario Jekle

Prof. Dr.

University of Hohenheim

GERMANY

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Vojislav Jovicic

Head of the Research Division B2

Friedrich-Alexander Universität Erlangen-Nürnberg

GERMANY

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Antonio Delgado

friedrich-alexander-universität erlangen-nürnberg (fau)

GERMANY

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Majharulislam Babor

University of Hohenheim

GERMANY

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Bernd Hitzmann

Research Interests

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Articles (16)

Fluorescence Spectroscopy of Flour Fractions and Dough: Analysis of Spectral Differences and Potential to Improve Wheat Quality Prediction

Improved prediction of wheat baking quality by three novel approaches involving spectroscopic, rheological and analytical measurements and an optimized baking test

Monitoring a Coffee Roasting Process Based on Near‐Infrared and Raman Spectroscopy Coupled With Chemometrics

Chemometrics using near-infrared spectra for the quantification of robusta coffee and chicory added as adulterants in roasted arabica coffee

Elucidating the attributes of winter wheat grain quality under reduced nitrogen input through near-infrared spectroscopy

Spectroscopy-based prediction of 73 wheat quality parameters and insights for practical applications

Application of CO2 Gas Hydrates as Leavening Agents in Black-and-White Cookies

Improving the Leavening Effect of Ice like CO2 Gas Hydrates by Addition of Gelling Agents in Wheat Bread

A Comparative Analysis of Partial Replacement of Yeast with CO2 Gas Hydrates as Leavening Agents in Baking of Wheat Bread

Online Process State Estimation for <i>Hansenula Polymorpha</i> Cultivation with 2D Fluorescence Spectra-Based Chemometric Model Calibrated from a Theoretical Model in Place of Offline Measurements

Online Monitoring of Sourdough Fermentation Using a Gas Sensor Array with Multivariate Data Analysis

Influence of Non-Thermal Plasma Treatment on Structural Network Attributes of Wheat Flour and Respective Dough

Online Monitoring of the Growth of Probiotic Bacteria and Metabolites in the Fermentation of a Teff Substrate Using Model-Based Calibration of 2D Fluorescence Spectra

Advancing 2D fluorescence online monitoring in microtiter plates by separating scattered light and fluorescence measurement, using a tunable emission monochromator

Chemometric Approach for Profiling of Metabolites of Potential Antioxidant Activity in Apiaceae Species Based on LC-PDA-ESI-MS/MS and FT-NIR

Assessing the capabilities of 2D fluorescence monitoring in microtiter plates with data-driven modeling for secondary substrate limitation experiments of Hansenula polymorpha

Collaborators (10)

Viktoria Zettel

Christian Krupitzer

Shubhangi Srivastava

Ann Kollemparembil

Jochen Büchs

Katharina Scherf

Mario Jekle

Vojislav Jovicic

Antonio Delgado

Majharulislam Babor

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