Hinrichs J - Search Results

1

Predictive modeling of the early stages of semi-solid food ripening: Spatio-temporal dynamics in semi-solid casein matrices.

Kern C, Stefan T, Sacharow J, Kügler P, Hinrichs J. Kern C, et al. Among authors: hinrichs j. Int J Food Microbiol. 2021 Jul 2;349:109230. doi: 10.1016/j.ijfoodmicro.2021.109230. Epub 2021 May 4. Int J Food Microbiol. 2021. PMID: 34023621

2

Environmental factors for phage-induced fermentation problems: replication and adsorption of the Lactococcus lactis phage P008 as influenced by temperature and pH.

Müller-Merbach M, Kohler K, Hinrichs J. Müller-Merbach M, et al. Among authors: hinrichs j. Food Microbiol. 2007 Oct-Dec;24(7-8):695-702. doi: 10.1016/j.fm.2007.04.003. Epub 2007 May 3. Food Microbiol. 2007. PMID: 17613366

3

Whey powders are a rich source and excellent storage matrix for dairy bacteriophages.

Wagner N, Brinks E, Samtlebe M, Hinrichs J, Atamer Z, Kot W, Franz CMAP, Neve H, Heller KJ. Wagner N, et al. Among authors: hinrichs j. Int J Food Microbiol. 2017 Jan 16;241:308-317. doi: 10.1016/j.ijfoodmicro.2016.10.037. Epub 2016 Nov 1. Int J Food Microbiol. 2017. PMID: 27835774

4

Multiple linear regression modeling: Prediction of cheese curd dry matter during curd treatment.

Kern C, Stefan T, Hinrichs J. Kern C, et al. Among authors: hinrichs j. Food Res Int. 2019 Jul;121:471-478. doi: 10.1016/j.foodres.2018.11.061. Epub 2018 Nov 29. Food Res Int. 2019. PMID: 31108771

5

Resistance of thermophilic spore formers isolated from milk and whey products towards cleaning-in-place conditions: Influence of pH, temperature and milk residues.

Wedel C, Wenning M, Dettling A, Scherer S, Hinrichs J. Wedel C, et al. Among authors: hinrichs j. Food Microbiol. 2019 Oct;83:150-158. doi: 10.1016/j.fm.2019.05.002. Epub 2019 May 10. Food Microbiol. 2019. PMID: 31202406

6

High counts of thermophilic spore formers in dairy powders originate from persisting strains in processing lines.

Dettling A, Wedel C, Huptas C, Hinrichs J, Scherer S, Wenning M. Dettling A, et al. Among authors: hinrichs j. Int J Food Microbiol. 2020 Dec 16;335:108888. doi: 10.1016/j.ijfoodmicro.2020.108888. Epub 2020 Sep 11. Int J Food Microbiol. 2020. PMID: 33027736

7

Does the high biodiversity of lactococcal bacteriophages allow predictions about their different UV-C susceptibilities?

Schubert C, Biere N, Brinks E, Samtlebe M, Neve H, Franz CMAP, Hinrichs J, Atamer Z. Schubert C, et al. Among authors: hinrichs j. Int J Food Microbiol. 2023 Sep 16;401:110274. doi: 10.1016/j.ijfoodmicro.2023.110274. Epub 2023 May 31. Int J Food Microbiol. 2023. PMID: 37331033

8

Modelling of dynamic mastication physics of cheese/casein gels as function of milk-fat distribution and intensity of thermo-mechanical treatment.

Oppen D, Schmidt F, Braitmaier SH, Hinrichs J, Weiss J. Oppen D, et al. Among authors: hinrichs j. Food Res Int. 2024 Sep;192:114694. doi: 10.1016/j.foodres.2024.114694. Epub 2024 Jul 6. Food Res Int. 2024. PMID: 39147542 Free article.

9

Effect of temperature and pH on the solubility of caseins: environmental influences on the dissociation of α(S)- and β-casein.

Post AE, Arnold B, Weiss J, Hinrichs J. Post AE, et al. Among authors: hinrichs j. J Dairy Sci. 2012 Apr;95(4):1603-16. doi: 10.3168/jds.2011-4641. J Dairy Sci. 2012. PMID: 22459808 Free article.

10

Relating creamy perception of whey protein enriched yogurt systems to instrumental data by means of multivariate data analysis.

Krzeminski A, Tomaschunas M, Köhn E, Busch-Stockfisch M, Weiss J, Hinrichs J. Krzeminski A, et al. Among authors: hinrichs j. J Food Sci. 2013 Feb;78(2):S314-9. doi: 10.1111/1750-3841.12013. Epub 2013 Jan 11. J Food Sci. 2013. PMID: 23311463

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