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All Projects on the sub-field of research "2.1 Development of chemical, physical, sensory and microbiological methods for the characterization of product constitution and to evaluate the quality of food"
Development of NMR-methods for quantification of wine compounds
Project code:
BfR-LMS-02-G 1330-111
Excutive institution:
BfR - Department 5: Food Safety
Contract period:
2004
- 2005
Distribution of quality determining compounds of tart cherries. Part 1: Anthocyanidin profiles
Project code:
BAZ-IPA-02-1258
Excutive institution:
Institute for Ecological Chemistry, Plant Analysis and Stored Products Protection
Contract period:
2006
- 2007
Establishing of a wine data bank for analytical parameters for wines from Third Countries (WINE DB)
Project code:
BfR-LMS-02-1342-390
Excutive institution:
BfR - Department 5: Food Safety
Contract period:
2002
- 2005
Improve and validate the analysis for T-2 toxin and HT-2 toxin and occurrence of these mycotoxins in food in the German market
Project code:
05HS001/4
Excutive institution:
Chemical and Veterinary Research Office Stuttgart
Contract period:
2006
- 2008
Measurement of internal egg quality parameters
Project code:
MRI-FL-08-4011
Excutive institution:
MRI - Department of Safety and Quality of Meat
Contract period:
1999
- 2007
Meat analytics
Project code:
MRI-AA-02-4022
Excutive institution:
MRI - Department of Safety and Quality of Meat
Contract period:
2005
- 2006
Nutrient-controlled slurry application
Project code:
2805UM003/W
Excutive institution:
Institute of Agricultural Engineering
Contract period:
2006
- 2009
Quality of Black Locust wood (Robinia pseudoacacia L.) and conclusions for wood-working and product quality
Project code:
BFH-IV-02-2.7
Excutive institution:
Institute of Wood Research
Contract period:
2005
- 2007
The influence of different kinds of Barrique wine production on the content of polycyclic hydrocarbons in wine
Project code:
BfR-LMS-02-G 1322-153
Excutive institution:
BfR - Department 5: Food Safety
Contract period:
2004
- 2005
Using NMR-spectroscopy for wine authenticity tests
Project code:
BfR-LMS-02-G 1330-112
Excutive institution:
BfR - Department 5: Food Safety
Contract period:
2004
- 2005
