Caroline Siefarth

Lehrstuhl für Lebensmittelchemie (Henriette-Schmidt-Burkhardt Lehrstuhl)

Flavor release from sugar-containing and sugar-free confectionary egg albumen foams (2016) Tyapkova O, Siefarth C, Schweiggert-Weisz U, Beauchamp J, Büttner A, Bader-Mittermaier S Journal article, Original article Comparative Evaluation of Diagnostic Tools for Oxidative Deterioration of Polyunsaturated Fatty Acid-Enriched Infant Formulas during Storage. (2014) Siefarth C, Serfert Y, Drusch S, Büttner A Journal article Effect of radio frequency heating on yoghurt – I. Technological applicability, shelf-life and sensorial quality. (2014) Siefarth C, Tran TBT, Mittermaier P, Pfeiffer T, Büttner A Journal article Effect of radio frequency heating on yoghurt – II. Microstructure and texture. (2014) Siefarth C, Tran TBT, Mittermaier P, Pfeiffer T, Büttner A Journal article The aroma of goat milk: Seasonal effects and changes through heat treatment. (2014) Siefarth C, Büttner A Journal article The aroma of goat milk: seasonal effects and changes through heat treatment (2014) Siefarth C, Büttner A Journal article Effect of radio frequency heating on yoghurt - I. Technological applicability, shelf-life and sensorial quality (2014) Siefarth C, Tran TBT, Mittermaier P, Pfeiffer T, Büttner A Journal article Effect of radio frequency heating on yoghurt - II. Microstructure and texture (2014) Siefarth C, Tran TBT, Mittermaier P, Pfeiffer T, Büttner A Journal article Comparative evaluation of diagnostic tools in the process of oxidative deterioration of unsaturated fatty acid enriched infant formulas during storage (2014) Siefarth C, Serfert Y, Drusch S, Büttner A Journal article Influence of polyols and bulking agents on flavour release from low-viscosity solutions (2011) Siefarth C, Tyapkova O, Beauchamp J, Schweiggert U, Büttner A, Bader S Journal article