Sandra Grebenteuch

Head of food division

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Articles (8)

Collaborators (4)

Hajo Haase

Technische Universität Berlin

Claudia Keil

Senior Scientist, Lecturer

Technische Universität Berlin

Mario Jekle

University of Hohenheim

Clemens Kanzler

Technische Universität Berlin

Sandra Grebenteuch

Research Interests

Explore related searches

Contact this professor

Articles (8)

Collaborators (4)

Hajo Haase

Claudia Keil

Mario Jekle

Clemens Kanzler

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Sandra Grebenteuch

Research Interests

Explore related searches

Contact this professor

Articles (8)

Carrot strips of various origins: Impact on acrylamide formation in baked goods

Special bakery products - Acrylamide formation and bread quality are influenced by potato addition

Utilization of Brewer’s Spent Grains and Agricultural Residues in Pig Feed Formation

Valorization of faba bean (Vicia faba) by-products

Systematic Studies on the Antioxidant Capacity and Volatile Compound Profile of Yellow Mealworm Larvae (<i>T. molitor</i> L.) under Different Drying Regimes

A ternary system of α-tocopherol with phosphatidylethanolamine and l-ascorbyl palmitate in bulk oils provides antioxidant synergy through stabilization and regeneration of α-tocopherol

The Formation of Methyl Ketones during Lipid Oxidation at Elevated Temperatures

Formation of Secondary and Tertiary Volatile Compounds Resulting from the Lipid Oxidation of Rapeseed Oil

Collaborators (4)

Hajo Haase

Claudia Keil

Mario Jekle

Clemens Kanzler

How do I reach out?

Meet Kite AI