Accueil
S Zetzmann
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