S Zetzmann

Affiliations
  • Friedrich Schiller University Jena, Institute of Nutritional Sciences, Department of Nutritional Toxicology, Dornburger Straße 24, 07743 Jena, Germany.

Publications (3)

Impact of different roasting conditions on sensory properties and health-related compounds of oat products.

Food chemistry
Avec: W Schlörmann , S Zetzmann , B Wiege , N U Haase , A Greiling , S Lorkowski , C Dawczynski , M Glei

Impact of different roasting conditions on chemical composition, sensory quality and physicochemical properties of waxy-barley products.

Food & function
Avec: W Schlörmann , S Zetzmann , B Wiege , N U Haase , A Greiling , S Lorkowski , C Dawczynski , M Glei

Chemopreventive effects of raw and roasted oat flakes after

International journal of food sciences and nutrition
Avec: Michael Glei , Silvana Zetzmann , Stefan Lorkowski , Christine Dawczynski , Wiebke Schlörmann

Réseau de co-auteurs

W Schlörmann 2 collaborations
B Wiege 2 collaborations
N U Haase 2 collaborations
A Greiling 2 collaborations
S Lorkowski 2 collaborations
C Dawczynski 2 collaborations
M Glei 2 collaborations
Michael Glei 1 collaboration
Silvana Zetzmann 1 collaboration
Stefan Lorkowski 1 collaboration
Christine Dawczynski 1 collaboration
Wiebke Schlörmann 1 collaboration