Christof Steingaß

Dr. Christof Steingaß

Funktion: Stellvertretende Institutsleitung
Organisationseinheit(en):Institut für GetränkeforschungProfessur für Analytik und Technologie pflanzl. Lebensmittel - Schwerpunkt Getränke
Kontaktdaten:
Tel.: +49 6722 502 317
E-Mail: Christof.Steingass(at)hs-gm.de
Postanschrift:Von-Lade-Straße 1
D-65366 Geisenheim
Besucheranschrift: Gebäude 6120
Raum 00.66
Von-Lade-Straße 2
65366 Geisenheim
Publikationen
Behrendt I., Becker K., Steingass C.B., Schweiggert R., Michel G., Friedrich E., Grote D., Martin Z., Dötzer H.P., Fasshauer M., Speckmann M., Kuntz S. (2024): Acylated anthocyanins from black carrots and their related phenolic acids diminish priming and activation of the NLRP3 inflammasome in THP-1 monocytes. Molecular Nutrition and Food Research DOI: 10.1002/mnfr.202400356
Schnitker F.A., Steingass C.B., Schweiggert R. (2024): Analytical characterization of anthocyanins using trapped ion mobility spectrometry-quadrupole time-of-flight tandem mass spectrometry. Food Chemistry 459 DOI: 10.1016/j.foodchem.2024.140200
Dußling S., Steingaß C., Dreifke T., Will F., Schweiggert R. (2024): Analytical characterization of flavan-3-ol-rich apple juices produced with the innovative spiral filter press technology. Food Research International 180 DOI: 10.1016/j.foodres.2024.114055
Mauro R.P., Distefano M., Steingass C.B., May B., Giuffrida F., Schweiggert R., Leonardi C. (2024): Boosting cherry tomato yield, quality, and mineral profile through the application of a plant-derived biostimulant. Scientia Horticulturae 337 DOI: 10.1016/j.scienta.2024.113597
Dussling S.,Will F., Schweiggert R., Steingass C.B. (2024): Non-enzymatic degradation of flavan-3-ols by ascorbic acid- and sugar-derived aldehydes during storage of apple juices and concentrates produced with the innovative spiral filter press. Food Research International 193 DOI: 10.1016/j.foodres.2024.114827
Steingass C.B., Burkhardt J., Bäumer V., Kumar K., Mibus-Schoppe H., Zinkernagel J., Esquivel P., Jiménez V.M., Schweiggert R. (2023): Characterisation of acylated anthocyanins from red cabbage, purple sweet potato, and Tradescantia pallida leaves as natural food colourants by HPLC-DAD-ESI(+)-QTOF-MS/MS and ESI(+)-MSn analysis. Food Chemistry 416 DOI: 10.1016/j.foodchem.2023.135601
Wagner A., Irmler J., Nagypál J., Bach P., Ludwig M., Will F., Schweiggert R., Steingass C.B. (2023): HS-SPME-GC-MS profiling and sensory analyses of juices from red-fleshed `Weirouge´ apples made with innovative and conventional dejuicing systems. European Food Research and Technology 249 S. 3201 - 3216. DOI: 10.1007/s00217-023-04360-4
Wagner A., Dussling S., Nowak A., Zimmermann L., Bach P., Ludwig M., Kumar K., Will F., Schweiggert R., Steingass C.B. (2023): Investigations into the stability of anthocyanins in model solutions and blackcurrant juices produced with various dejuicing technologies. European Food Research and Technology 249 S. 1771 - 1784. DOI: 10.1007/s00217-023-04252-7
Warner J., Pöhnl T., Steingass C.B., Bogarin D., Carle R., Jiménez V.M. (2023): Pectins, hemicellulose and lignocellulose profiles vary in leaves among different aromatic Vanilla species (Orchidaceae). Carbohydrate Polymer Technologies and Applications 5 DOI: 10.1016/j.carpta.2023.100289
Öztürk A., Steingass C.B., Schweiggert R., Carle R., Yemiş O., Erşan S. (2023): Ultrasound-assisted extraction and (U)HPLC-DAD-ESI-MSn analysis of phenolic compounds from black chokeberries cultivated in Turkey. Journal of Applied Botany and Food Quality 96 S. 21 - 29. DOI: 10.5073/JABFQ.2023.096.003
Jungen M., Dragicevic N., Rodriguez-Werner M., Schmidt S., Dinis K., Tsamba L., Jamin E., Fiedler T., Fischbach N., Steingaß C.B., Camel V., Schweiggert R. (2022): A pragmatic authenticity assessment of lemon (Citrus limon [L.] Burm.f.) juices by its profile of coumarins, psoralens, and polymethoxyflavones. Food Control 146 (10) DOI: 10.1016/j.foodcont.2022.109529
Wagner A., Dussling S., Scansani S., Bach P., Ludwig M., Steingass C.B., Will F., Schweiggert R. (2022): Comparative evaluation of juices from red-fleshed apples after production with different dejuicing systems and subsequent storage. Molecules 27 (8) DOI: 10.3390/molecules27082459
Esquivel P., Usaga J., Schweiggert R., Steingass C.B., Jiménez V.M. (2022): Effect of Processing on Biofunctionality of Selected Tropical Fruit Juices. ACS Food Science and Technology 2 (3) S. 455 - 473. DOI: 10.1021/acsfoodscitech.1c00414
Distefano M., Steingass C.B., Leonardi C., Giuffrida F., Schweiggert R., Mauro R.P. (2022): Effects of a plant-derived biostimulant application on quality and functional traits of greenhouse cherry tomato cultivars. Food Research International 157 DOI: 10.1016/j.foodres.2022.111218
Schex R., Schweiggert R., Steingass C.B. (2021): Atmospheric pressure chemical ionization mass spectrometry of retro‐carotenoids. Rapid Communications in Mass Spectrometry 36 (7) DOI: 10.1002/rcm.9250
Schex R., Lieb V.M, Schäfer C., Schweiggert R., Steingass C.B. (2021): Carotenoid profiles of red- and yellow-colored arils of cultivars of Taxus baccata L. and Taxus × media Rehder. Phytochemistry 186 DOI: 10.1016/j.phytochem.2021.112741
Jungen M.G., Lotz P., Patz C.-D., Steingass C.B., Schweiggert R.M. (2021): Coumarins, psoralens, and quantitative 1H-NMR spectroscopy for authentication of lemon (Citrus limon [L.] Burm.f.) and Persian lime (Citrus × latifolia [Yu.Tanaka] Tanaka) juices. Food Chemistry 359 DOI: 10.1016/j.foodchem.2021.129804
Verny M.-A., Milenkovic D., Macian N., Pereira B., Pereira B., Evrard R., Gilcher C., Steingass C.B., Mosoni P., Gladine C., Monfoulet L.-E., Schweiggert R., Pickering G., Morand C. (2021): Evaluating the role of orange juice, HESPERidin in vascular HEALTH benefits (HESPER-HEALTH study): protocol for a randomised controlled trial. BMJ Open 11 DOI: 10.1136/bmjopen-2021-053321
Steingass C.B., Dickreuter J., Kuebler S., Schweiggert R.M., Carle R. (2021): Influence of fruit logistics on fresh-cut pineapple (Ananas comosus [L.] Merr.) volatiles assessed by HS-SPME-GC-MS analysis. European Food Research and Technology 247 S. 1617 - 1630. DOI: 10.1007/s00217-021-03718-w
Vollmer K., Czerny M., Vásquez-Caicedo A.L., Varona Iglesias S., Frank J., Carle R., Steingass C.B. (2021): Non-thermal processing of pineapple (Ananas comosus [L.] Merr.) juice using continuous pressure change technology: HS-SPME-GC-MS profiling, descriptive sensory analysis, and consumer acceptance. Food Chemistry 345 DOI: 10.1016/j.foodchem.2020.128786
Lux P.E., Freiling M., Stütz W., von Tucher S., Carle R., Steingass C.B., Frank J. (2020): (Poly)phenols, carotenoids, and tocochromanols in corn (Zea mays L.) kernels as affected by phosphate fertilization and sowing time. Journal of Agricultural and Food Chemistry DOI: 10.1021/acs.jafc.9b07009
Steingaß C., Schweiggert R. (2020): Carotenoids in Goji Berry (Lycium barbarum L.): Structural Diversity, Nutritional Importance and Applications in Functional Foods. 9780367076344
Zacarías-García J., Lux P.E., Carle R., Schweiggert R.M., Steingass C.B., Zacarías L., Rodrigo M.J. (2020): Characterization of the Pale Yellow Petal/Xanthophyll esterase gene family in citrus as candidates for carotenoid esterification in fruits. Food Chemistry 342 DOI: 10.1016/j.foodchem.2020.128322
Steingass C.B., Vollmer K., Metwali E.M.R., Kadasa N.M.S., Almaghrabi O.A., Schweiggert R.M., Carle R. (2020): Chlorophyll and carotenoid patterns of Middle Eastern date (Phoenix dactylifera) fruit at different maturity stages. International Journal of Agriculture and Biology 23 (4) S. 845 - 850. DOI: 10.17957/IJAB/15.1360
Esquivel P., Viñas M., Steingass C.B., Gruschwitz M., Guevara E., Carle R., Schweiggert R.M., Jiménez V.B. (2020): Coffee (Coffea arabica L.) by-products as a source of carotenoids and phenolic compounds – evaluation of varieties with different peel color. Frontiers in Sustainable Food Systems 4 DOI: 10.3389/fsufs.2020.590597
Vollmer K., Chakraborty S., Bhalerao P.P., Carle R., Frank J., Steingass C.B. (2020): Effect of Pulsed Light Treatment on Natural Microbiota, Enzyme Activity, and Phytochemical Composition of Pineapple (Ananas comosus [L.] Merr.) juice. Food and Bioprocess Technology DOI: 10.1007/s11947-020-02460-7
Lieb V.M., Kleiber C., Metwali E.M.R., Kadasa N.M.S., Almaghrabi O.A., Steingass C.B., Carle R. (2020): Fatty acids and triacylglycerols in the seed oils of Saudi Arabian date (Phoenix dactylifera L.) palms. International Journal of Food Science and Technology 55 (4) S. 1572 - 1577. DOI: 10.1111/ijfs.14383
Steingass C.B., Vollmer K., Lux P.E., Dell C., Carle R., Schweiggert R.M. (2020): HPLC-DAD-APCI-MSn analysis of the genuine carotenoid pattern of pineapple (Ananas comosus [L.] Merr.) infructescence. Food Research International 127 DOI: 10.1016/j.foodres.2019.108709
Bitterling H., Schäfer U., Krammer G., Meier L., Brückner S.I., Hartmann B., Ongouta J., Carle R., Steingass C.B. (2020): Investigations into the Natural Occurrence of 1-Phenylethyl Acetate (Styrallyl Acetate). Journal of Agricultural and Food Chemistry 68 (32) S. 8613 - 8620. DOI: 10.1021/acs.jafc.0c02758
Vollmer K., Santarelli S., Vásquez-Caicedo A.L., Varona Iglesias S., Frank J., Carle R., Steingass C.B. (2020): Non-thermal processing of pineapple (Ananas comosus [L.] Merr.) juice using continuous pressure change technology (PCT): Effects on physical traits, microbial loads, enzyme activities, and phytochemical composition. Food and Bioprocess Technology 13 S. 1833 - 1847. DOI: 10.1007/s11947-020-02520-y
Erşan S., Berning J.C., Esquivel P., Jiménez V.M., Carle R., May B., Schweiggert R.M., Steingass C.B. (2020): Phytochemical and mineral composition of fruits and seeds of wild-growing Bactris guineensis (L.). H.E. Moore palms from Costa Rica. Journal of Food Composition and Analysis 94 DOI: 10.1016/j.jfca.2020.103611
Esquivel P., Schweiggert R.M., Chacón-Ordóñez, Steingass C.B., Carle R., Jiménez V.M. (2019): Carotenoid assembly in fruits and vegetables. 978-1-78801-242-3
Difonzo G., Vollmer K., Caponio F., Pasqualone A., Carle R., Steingass C.B. (2019): Characterisation and classification of pineapple (Ananas comosus [L.] Merr.) juice from pulp and peel. Food Control 96 S. 260 - 270. DOI: 10.1016/j.foodcont.2018.09.015
Lieb V.M., Schex R., Esquivel P., Jiménez V.M., Schmarr H.-G., Carle R., Steingass C.B. (2019): Fatty acids and triacylglycerols in the mesocarp and kernel oils of maturing Costa Rican Acrocomia aculeata fruits. NFS Journal 14-15 S. 6 - 13. DOI: 10.1016/j.nfs.2019.02.002
Lieb V.M., Schuster L.K., Kronmuller A., Schmarr H.G., Carle R., Steingass C.B. (2019): Fatty acids, triacylglycerols, and thermal behaviour of various mango (Mangifera indica L.) kernel fats. Food Research International 116 S. 527 - 537. DOI: 10.1016/j.foodres.2018.08.070
Lux P.E., Carle R., Zacarías L., Rodrigo M.J., Schweiggert R.M., Steingass C.B. (2019): Genuine carotenoid profiles in Sweet Orange (Citrus sinensis (L.) Osbeck cv. Navel) peel and pulp at different maturity stages. Journal of Agricultural and Food Chemistry 67 (47) S. 13164 - 13175. DOI: 10.1021/acs.jafc.9b06098
Muller-Maatsch J., Gurtner K., Carle R., Steingass C.B. (2019): Investigation into the removal of glucosinolates and volatiles from anthocyanin-rich extracts of red cabbage. Food Chemistry 278 S. 406 - 414. DOI: 10.1016/j.foodchem.2018.10.126
Lieb V.M., Schuster L.K., Schmarr H.G., Carle R., Steingass C.B. (2019): Lipophilic compounds and thermal behaviour of African mango (Irvingia gabonensis (Aubry-Lecomte ex. O'Rorke) Baill.) kernel fat. International Journal of Food Science and Technology 54 S. 626 - 633. DOI: 10.1111/ijfs.13940
Wen X., Ersan S., Li M., Wang K.L., Steingass C.B., Schweiggert R.M., Ni Y.Y., Carle R. (2019): Physicochemical characteristics and phytochemical profiles of yellow and red Physalis (Physalis alkekengi L. and P. pubescens L.) fruits cultivated in China. Food Research International 120 S. 389 - 398. DOI: 10.1016/j.foodres.2019.03.002
Irias-Mata A, Jimenez VM, Steingass CB, Schweiggert RM, Carle R, Esquivel P (2018): Carotenoids and xanthophyll esters of yellow and red nance fruits (Byrsonima crassifolia (L.) Kunth) from Costa Rica. Food Research International 111 S. 708 - 714. DOI: 10.1016/j.foodres.2018.05.063
Lieb V.M., Esquivel P., Castillo E.C., Carle R., Steingass C.B. (2018): GC-MS profiling, descriptive sensory analysis, and consumer acceptance of Costa Rican papaya (Carica papaya L.) fruit purees. Food Chemistry 248 S. 238 - 246. DOI: 10.1016/j.foodchem.2017.12.027
Schex R., Lieb V.M., Jimenez V.M., Esquivel P., Schweiggert R.M., Carle R., Steingass C.B. (2018): HPLC-DAD-APCl/ESI-MSn analysis of carotenoids and alpha-tocopherol in Costa Rican Acrocomia aculeata fruits of varying maturity stages. Food Research International 105 S. 645 - 653. DOI: 10.1016/j.foodres.2017.11.041
Lieb V.M., Kerfers M.R., Kronmuller A., Esquivel P., Alvarado A., Jimenez V.M., Schmarr H.G., Carle R., Schweiggert R.M, Steingass C.B. (2017): Characterization of Mesocarp and Kernel Lipids from Elaeis guineensis Jacq., Elaeis oleifera [Kunth] Cortes, and Their Interspecific Hybrids. Journal of Agricultural and Food Chemistry 65 S. 3617 - 3626. DOI: 10.1021/acs.jafc.7b00604
Steingass C.B., Glock M.P., Lieb V.M., Carle R. (2017): Light-induced alterations of pineapple (Ananas comosus [L.] Merr.) juice volatiles during accelerated ageing and mass spectrometric studies into their precursors. Food Research International 100 S. 366 - 374. DOI: 10.1016/j.foodres.2017.06.030
Steingass C.B., Dell C., Lieb V., Mayer-Ullmann B., Czerny M., Carle R. (2016): Assignment of distinctive volatiles, descriptive sensory analysis and consumer preference of differently ripened and post-harvest handled pineapple (Ananas comosus [L.] Merr.) fruits. European Food Research and Technology 242 S. 33 - 43. DOI: 10.1007/s00217-015-2515-x
Ziegler JU, Steingass CB, Longin CFH, Wurschum T., Carle R., Schweiggert RM (2015): Alkylresorcinol composition allows the differentiation of Triticum spp. having different degrees of ploidy. Journal of Cereal Science 65 S. 244 - 251. DOI: 10.1016/j.jcs.2015.07.013
Steingass C.B., Langen J., Carle R., Schmarr H.G. (2015): Authentication of pineapple (Ananas comosus [L.] Merr.) fruit maturity stages by quantitative analysis of gamma- and delta-lactones using headspace solid-phase microextraction and chirospecific gas chromatography-selected ion monitoring mass spectrometry (HS-SPME-GC-SIM-MS). Food Chemistry 168 S. 496 - 503. DOI: 10.1016/j.foodchem.2014.07.071
Maier C., Conrad J., Steingass C.B., Beifuss U., Carle R., Schweiggert R.M. (2015): Quillajasides A and B: New Phenylpropanoid Sucrose Esters from the Inner Bark of Quillaja saponaria Molina. Journal of Agricultural and Food Chemistry 63 S. 8905 - 8911. DOI: 10.1021/acs.jafc.5b03532
Steingass C.B., Carle R., Schmarr H.G. (2015): Ripening-dependent metabolic changes in the volatiles of pineapple (Ananas comosus (L.) Merr.) fruit: I. Characterization of pineapple aroma compounds by comprehensive two-dimensional gas chromatography-mass spectrometry. Analytical and Bioanalytical Chemistry 407 S. 2591 - 2608. DOI: 10.1007/s00216-015-8474-z
Steingass C.B., Jutzi M., Muller J., Carle R., Schmarr H.G. (2015): Ripening-dependent metabolic changes in the volatiles of pineapple (Ananas comosus (L.) Merr.) fruit: II. Multivariate statistical profiling of pineapple aroma compounds based on comprehensive two-dimensional gas chromatography-mass spectrometry. Analytical and Bioanalytical Chemistry 407 S. 2609 - 2624. DOI: 10.1007/s00216-015-8475-y
Steingass CB, Glock MP, Schweiggert RM, Carle R. (2015): Studies into the phenolic patterns of different tissues of pineapple (Ananas comosus [L.] Merr.) infructescence by HPLC-DAD-ESI-MS (n) and GC-MS analysis. Analytical and Bioanalytical Chemistry 407 S. 6463 - 6479. DOI: 10.1007/s00216-015-8811-2
Steingass C.B., Grauwet T., Carle R. (2014): Influence of harvest maturity and fruit logistics on pineapple (Ananas comosus [L.] Merr.) volatiles assessed by headspace solid phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC/MS). Food Chemistry 150 S. 382 - 391. DOI: 10.1016/j.foodchem.2013.10.092
Schweiggert RM, Steingass CB, Esquivel P, Carle R (2012): Chemical and Morphological Characterization of Costa Rican Papaya (Carica papaya L.) Hybrids and Lines with Particular Focus on Their Genuine Carotenoid Profiles. Journal of Agricultural and Food Chemistry 60 S. 2577 - 2585. DOI: 10.1021/jf2045069
Schweiggert R.M, Mezger D., Schimpf F., Steingass C.B., Carle R. (2012): Influence of chromoplast morphology on carotenoid bioaccessibility of carrot, mango, papaya, and tomato. Food Chemistry 135 S. 2736 - 2742. DOI: 10.1016/j.foodchem.2012.07.035
Schweiggert R.M., Steingass C.B., Mora E., Esquivel P., Carle R. (2011): Carotenogenesis and physico-chemical characteristics during maturation of red fleshed papaya fruit (Carica papaya L.). Food Research International 44 S. 1373 - 1380. DOI: 10.1016/j.foodres.2011.01.029
Schweiggert RM, Steingass CB, Heller A, Esquivel P, Carle R (2011): Characterization of chromoplasts and carotenoids of red- and yellow-fleshed papaya (Carica papaya L.). Planta 234 S. 1031 - 1044. DOI: 10.1007/s00425-011-1457-1
Forschungsprojekte
Neue Strategien und Hefen für die Premium-Apfelwein.Bereitung

Projektanfang: 01.03.2023
Projektende: 31.08.2025
Förderer: Arbeitsgemeinschaft industrieller Forschungsvereinigungen "Otto von Guericke" e.V.

Das Ziel der geplanten Forschungsarbeiten ist es, (i) Fermentationsstrategien zu entwickeln, mit deren Hilfe Apfelweinfermentationen qualitativ verbessert werden; (ii) gärstarke Hefestämme aus Apfelmosten zu isolieren und (iii) über konventionelle Züchtungsverfahren Schritte zur Verbesserung dieser Hefen aufzuzeigen, so dass daraus für Apfelweinkeltereien spezifische, prozessangepasste Reinzuchthefen weiterentwickelt werden können. Diese Innovationen eröff-nen neue Möglichkeiten für die Branche, optimierte Werkzeuge, die auf die Einzigartigkeit der Rohwaren abgestimmt sind, zu erhalten.

Quantitative 1H-NMR-Spektroskopie zur Erstellung von Profilen pflanzlicher Metaboliten in Lebensmitteln und Getränken aus Obst und Gemüse aus Costa Rica

Projektanfang: 01.07.2021
Projektende: 31.12.2023
Förderer: Alexander v. Humboldt Stiftung

Dieses Projekt wird im Rahmen eines von der Alexander-von-Humbodt-Stiftung finanzierten Georg Forster-Fellowships durchgeführt. Das Ziel des Forschungsprojektes ist die Anwendung der quantitativen 1H-NMR-Spektroskopie zur Analyse tropischer Früchte und daraus hergestellter Produkte. Dabei stehen Früchte mit kommerzieller Bedeutung für Costa Rica im Vordergrund, wie z. B. Ananas und Papaya. Ein Ziel ist die Überprüfung der Unverfälschtheit sowie der Authentizität geographischer Herkunftsangaben. Weiterhin werden bislang wenig genutzt Früchte wie z. B. die rotfleischige Drachenfrucht, Guanabana, Mangostane und Sternfrucht untersucht. Insbesondere der Einfluss verschiedener Prozessierungsbedingungen auf wertgebende Inhaltsstoffe soll analysiert werden.

OPTIBERRY - Optimal use of by-products of berry fruit production

Projektanfang: 01.03.2020
Projektende: 01.03.2022
Förderer: Europäische Kommission, Bundesministerium für Bildung und Forschung

OPTIBERRY targets innovative processing and biorefinery/extraction concepts to food prototypes and (non)-food ingredients for sustainable use of berry biomass available, especially the non-premium fruit. The project will result high added value (non)-food applications to process or market the non-premium class fruit of raspberry, strawberry and blackberry (Figure 1). This valorisation will result in a more resilient berry supply chain, creating a secure and long-lasting sustainable relationship between the berry grower and its potential customers. Berries were chosen for their economic importance and local clustered availability. In Europe almost 2 million tons of berries are grown.However, more than 15% of these berries do not enter the fresh market because of quality reasons. Part of these non-premium fruit finds a destination in the industry but are sold at dumping prices. Economically relevant functionalities and bio-activities have been assigned to berry biomass. Most of the berry species are rich in broad set of functional molecules such as polyphenols. This provides multiple opportunities for the envisaged bio-based product development.

Orange juice, HESPERidin and their role in vascular HEALTH benefits: A human randomized controlled cross over study

Projektanfang: 01.01.2020
Projektende: 31.12.2022
Förderer: Association of the Industry of Juices and Nectars from Fruits and Vegetables of the European Union

Großgeräteinfrastruktur: UHPLC-DAD/IMS-QTOF-MS (Forschungsgroßgeräte nach Art. 91b GG)

Projektanfang: 01.10.2019
Projektende: 31.12.2024
Förderer: Deutsche Forschungsgemeinschaft

Im Rahmen eines Förderprogramms der Deutschen Forschungsgemeinschaft (DFG), dem Programm "Forschungsgroßgeräte nach Art. 91b GG" wurde ein Ultrahochleistungs-Flüssigkeitschromatograph mit hochauflösendem Ionenmobilitäts-Massenspektrometer (UHPLC/IMS-QTOF-MS) beschafft. Dieses wird die umfassende Charakterisierung von technologisch, ernährungsphysiologisch und regulatorisch relevanten Pflanzenstoffen, Rückständen und Kontaminanten aus pflanzlichen Rohwaren, Lebensmitteln und Verarbeitungsnebenprodukten ermöglichen. Das Gerät wird von der Arbeitsgruppe "Analytik und Technologie pflanzlicher Lebensmittel" (Prof. Schweiggert) betrieben. Bei Interesse an einer Kooperation bzw. (Mit-)Nutzung des Geräts wenden Sie sich für weitere Details bitte per E-Mail an Prof. Schweiggert (ralf.schweiggert@hs-gm.de) oder Herrn Dr. Steingaß (christof.steingass@hs-gm.de).

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