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Oellig, Claudia
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1

Formation of Furan and Furan Derivatives in Carotenoid-Cont..:

Schöpf, Alena ; Oellig, Claudia
ACS Food Science & Technology.  4 (2024)  3 - p. 668-678 , 2024
Link: https://doi.org/10.1021/..
 
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2

Asparaginase treatment to mitigate acrylamide formation in ..:

Musa, Shpresa ; Becker, Laura ; Oellig, Claudia.
LWT.  203 (2024)  - p. 116365 , 2024
Link: https://doi.org/10.1016/..
 
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3

Heat-Introduced Formation of Acrylamide in Table Olives: An..:

Hölzle, Eva ; Becker, Laura ; Oellig, Claudia.
Journal of Agricultural and Food Chemistry.  71 (2023)  36 - p. 13508-13517 , 2023
Link: https://doi.org/10.1021/..
 
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4

Effect of relative humidity on the thin-layer chromatograph..:

Schuster, Katharina ; Oellig, Claudia
JPC – Journal of Planar Chromatography – Modern TLC.  36 (2023)  5 - p. 327-334 , 2023
Link: https://doi.org/10.1007/..
 
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5

Chemical profile and bioactivity of Chilean bean landraces ..:

Nina, Nélida ; Theoduloz, Cristina ; Paillán, Hernán...
Journal of Functional Foods.  104 (2023)  - p. 105513 , 2023
Link: https://doi.org/10.1016/..
 
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6

Screening for mineral oil hydrocarbons in vegetable oils by..:

Wagner, Melanie ; Oellig, Claudia
Journal of Chromatography A.  1662 (2022)  - p. 462732 , 2022
Link: https://doi.org/10.1016/..
 
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7

Determination of E 472b emulsifiers in foamed food formulat..:

Schuster, Katharina ; Blankart, Max ; Wagner, Melanie...
European Food Research and Technology.  249 (2022)  4 - p. 993-1006 , 2022
Link: https://doi.org/10.1007/..
 
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8

Analysis of acrylamide in vegetable chips after derivatizat..:

Oellig, Claudia ; Gottstein, Eva ; Granvogl, Michael
European Food Research and Technology.  248 (2022)  4 - p. 937-946 , 2022
Link: https://doi.org/10.1007/..
 
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9

The effect of emulsifier by-products and storage conditions..:

Blankart, Max ; Hasenfuss, Sandra ; Rupprecht, Alina...
International Dairy Journal.  119 (2021)  - p. 104989 , 2021
Link: https://doi.org/10.1016/..
 
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10

Analysis of mono-, di-, triacylglycerols, and fatty acids i..:

Schick, Dinah ; Link, Katharina ; Schwack, Wolfgang..
European Food Research and Technology.  247 (2021)  4 - p. 1023-1034 , 2021
Link: https://doi.org/10.1007/..
 
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11

Characterization of E 472 food emulsifiers by high-performa..:

Oellig, Claudia ; Link, Katharina ; Schwack, Wolfgang
Journal of Chromatography A.  1618 (2020)  - p. 460874 , 2020
Link: https://doi.org/10.1016/..
 
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12

Determination of mono- and diacylglycerols from E 471 food ..:

Oellig, Claudia ; Blankart, Max ; Hinrichs, Jörg..
Analytical and Bioanalytical Chemistry.  412 (2020)  27 - p. 7441-7451 , 2020
Link: https://doi.org/10.1007/..
 
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13

Characterization of E 472 food emulsifiers – determination ..:

Oellig, Claudia ; Link, Katharina ; Schwack, Wolfgang
Journal of Chromatography A.  1619 (2020)  - p. 460946 , 2020
Link: https://doi.org/10.1016/..
 
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14

Effect of storage at high temperature on chemical (composit..:

Blankart, Max ; Oellig, Claudia ; Averweg, Sonja..
Journal of Food Engineering.  277 (2020)  - p. 109882 , 2020
Link: https://doi.org/10.1016/..
 
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15

Technical emulsifiers in aerosol whipping cream – Compositi..:

Blankart, Max ; Kratzner, Caroline ; Link, Katharina...
International Dairy Journal.  102 (2020)  - p. 104578 , 2020
Link: https://doi.org/10.1016/..
 
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