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Finished Projects on the subject "Physiology of Nutrition"
Biodiversity of aroma patterns in carrots (Daucus carota L.)
Project code:
JKI-ÖPV-08-1262
Excutive institution:
Institute for Ecological Chemistry, Plant Analysis and Stored Products Protection
Contract period:
2007
- 2010
Biofilm problem in meat processing using the example of Listeria monocytogenes
Project code:
BfR-BIOS-02-1322-219
Excutive institution:
BfR - Department 4: Biological Safety
Contract period:
2006
- 2006
Biofunctional shell layers microcapsules
Project code:
keine Angaben
Excutive institution:
Institute of Food Technology and Food Chemistry
Contract period:
2008
- 2011
Biofunctionality of food and food ingredients on energy homoeostasis
Project code:
MRI-PBE-08-99
Excutive institution:
MRI - Department of Physiology and Biochemistry of Nutrition
Contract period:
2001
- 2017
Biokinetic of the rare sugar D-Allulose in human blood and urine (AlluloseBioverfügbarkeit)
Project code:
MRI-PBE-08-2020-39-Allulose
Excutive institution:
MRI - Department of Physiology and Biochemistry of Nutrition
Contract period:
2021
- 2023
Biomarker-based long-term analyses for the determination of the proportion of iodized salt originating from total salt intake and iodized salt´s contribution to overall iodine nutrition in the German population
Project code:
2817HS007
Excutive institution:
Institute of Nutritional and Food Sciences
Contract period:
2018
- 2019
Breastfeeding and allergic diseases: To what extent breast feeding protects against atopic eczema and asthma in the first 10 years of life?
Project code:
2807HS014
Excutive institution:
Charité - University Medicine Berlin
Contract period:
2007
- 2008
Carcinogenic Polycyclic aromatic hydrocarbons (PAH) in liquid smokes and smoked foods
Project code:
MRI-AA-02-4021
Excutive institution:
MRI - Department of Safety and Quality of Meat
Contract period:
2007
- 2008
CEPRI - Revolution on Six Legs (CEPRI)
Project code:
MRI-LBV-08-725-1030 CEPRI
Excutive institution:
MRI - Department of Food and Bio Process Engineering
Contract period:
2019
- 2020
Characterization and cultural enrichment of bioactive active in edible mushrooms from Lower Saxony
Project code:
keine Angaben
Excutive institution:
Institute for Food Chemistry
Contract period:
2008
- 2010
