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J

Jörg Hinrichs

University Hohenheim

48H指数
487论文数
8.2K被引数
收录论文 127
发表时间
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Prevalence of spore-forming bacteria in plant-based raw materials used for plant-based milk alternatives植物基原料中产芽孢细菌的流行情况，这些原料用于植物基奶制品替代品
errINTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
IF5.2
err2025-06-04
err0
PREAI
errGleissle, Anne; Schmidt, Herbert; Hinrichs, Joerg
err分享
err收藏
Flavor tuning of semi-hard cheese by targeted formation of γ-glutamyl dipeptides
errINTERNATIONAL DAIRY JOURNAL
IF3.4
err2025-03-01
err0
PREAI
errBraitmaier, Sarah Helena; Froehlich, Sonja Maria; Somoza, Veronika; Dunkel, Andreas; Hinrichs, Jorg
err分享
err收藏
Iron saturation and binding capacity of lactoferrin- development and validation of a colorimetric protocol for quality control
errFOOD CHEMISTRY
IF9.8
err2025-01-01
err0
errOAAI
errOstertag, Fabian; Grimm, Vanessa J.; Hinrichs, Joerg
err分享
err收藏
Can plant-based cheese alternatives be characterized by methods for dairy cheese? Extending dairy cheese methods to characterize plant-based cheese alternatives
errINTERNATIONAL DAIRY JOURNAL
IF3.4
err2024-12-01
err2
errOAAI
errBraitmaier, Helena; Wahl, Anna-Lena; Hinrichs, Jorg; Atamer, Zeynep
err分享
err收藏
Impact of ultraviolet C treatment on sensory characteristics, amino acid profile, riboflavin content and toxicological activity of native whey
errINTERNATIONAL DAIRY JOURNAL
IF3.4
err2024-10-01
err0
errOAAI
errSchubert, Christina; Nedele, Ann-Kathrin; Biere, Natalia; Franz, Charles M. A. P.; Zhang, Yanyan; Briviba, Karlis; Hinrichs, Joerg; Atamer, Zeynep
err分享
err收藏
Purification of lactoferrin through a sequential filtration and magnetic separation process: A processing example for acid whey valorization
errFUTURE FOODS
IF8.2
err2024-06-01
err1
errOAAI
errKrolitzki, Eva; Ostertag, Fabian; Schwaminger, Sebastian P.; Hinrichs, Jorg; Berensmeier, Sonja
err分享
err收藏
Influence of Milk Pasteurization on the Key Aroma Compounds in a 30 Weeks Ripened Pilot-Scale Gouda Cheese Elucidated by the Sensomics Approach
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2024-05-03
err7
errOAAI
errDuensing, Philipp W.; Hinrichs, Jo''rg; Schieberle, Peter
err分享
err收藏
Formation of Key Aroma Compounds During 30 Weeks of Ripening in Gouda-Type Cheese Produced from Pasteurized and Raw Milk
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2024-05-03
err4
errOAAI
errDuensing, Philipp W.; Hinrichs, Jorg; Schieberle, Peter
err分享
err收藏
Storable Cheese Curd-Effect of Milk Homogenization as a Pre-treatment and Freezing and Extrusion of Cheese Curd on Production of Pasta Filata Style Cheese
errFOOD AND BIOPROCESS TECHNOLOGY
IF5.8
err2024-04-26
err3
errOAAI
errSchmidt, Florian; Graf, Britta; Hinrichs, Joerg
err分享
err收藏
From lab to technical scale: Ultraviolet C treatment for the reduction of Lactococcus lactis bacteriophage P008 in whey
errINTERNATIONAL DAIRY JOURNAL
IF3.4
err2023-12-01
err3
PREAI
errSchubert, Christina; Hock, Theresa; Hinrichs, Joerg; Atamer, Zeynep
err分享
err收藏
Influence of pH on particle size of thermomechanical stabilized whey protein-pectin complexes for technical scale production
errFOOD HYDROCOLLOIDS
IF12.4
err2023-11-01
err2
PREAI
errFilla, Jessica; Nodin, Annabelle; Hinrichs, Joerg
err分享
err收藏
Protein valorisation from acid whey- Screening of various micro- and ultrafiltration membranes concerning the filtration performance
errINTERNATIONAL DAIRY JOURNAL
IF3.4
err2023-11-01
err5
PREAI
errOstertag, Fabian; Krolitzki, Eva; Berensmeier, Sonja; Hinrichs, Jorg
err分享
err收藏
Does the high biodiversity of lactococcal bacteriophages allow predictions about their different UV-C susceptibilities?
errINTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
IF5.2
err2023-09-01
err2
PREAI
errSchubert, Christina; Biere, Natalia; Brinks, Erik; Samtlebe, Meike; Neve, Horst; Franz, Charles M. A. P.; Hinrichs, Jorg; Atamer, Zeynep
err分享
err收藏
Similar but not equal- A study on the foam stabilisation mechanism of mechanically whipped cream and aerosol whipping cream
errINTERNATIONAL DAIRY JOURNAL
IF3.4
err2023-04-01
err6
PREAI
errBlankart, Max; Hetzer, Birgit; Hinrichs, Joerg
err分享
err收藏
Determination of E 472b emulsifiers in foamed food formulations by high-performance thin-layer chromatography-fluorescence detection
errEUROPEAN FOOD RESEARCH AND TECHNOLOGY
IF3.2
err2022-12-31
err1
errOAAI
errSchuster, Katharina; Blankart, Max; Wagner, Melanie; Tritschler, Daniel; Hinrichs, Joerg; Granvogl, Michael; Oellig, Claudia
err分享
err收藏
Technologies for sustainable heat generation in food processing
errCOMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
IF14.1
err2022-10-09
err5
PREAI
errGrossmann, Lutz; Hinrichs, Joerg; Weiss, Jochen
err分享
err收藏
Spectroscopic-Based Prediction of Milk Foam Properties for Barista Applications (June, 10.1007/s11947-022-02822-3, 2022)
errFOOD AND BIOPROCESS TECHNOLOGY
IF5.8
err2022-06-18
err0
errOAAI
errBrettschneider, Kim Christin; Zettel, Viktoria; Vasafi, Pegah Sadeghi; Hummel, Darius; Hinrichs, Joerg; Hitzmann, Bernd
err分享
err收藏
Continuous microwave-assisted extrusion for high moisture texturized foods: A feasibility study
errINNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
IF6.8
err2022-06-01
err5
PREAI
errSchmidt, Florian; Graf, Britta; Hinrichs, Jorg; Kern, Christian
err分享
err收藏
What a difference a gas makes: Effect of foaming on dynamic aroma release and perception of a model dairy matrix
errFOOD CHEMISTRY
IF9.8
err2022-06-01
err5
PREAI
errThomas, Christine F.; Ritter, Jana; Mayer, Nicole; Nedele, Ann-Kathrin; Zhang, Yanyan; Hinrichs, Joerg
err分享
err收藏
Understanding the effect of homogenisation pressure on emulsion and foam properties of aerosol whipping cream
errINTERNATIONAL DAIRY JOURNAL
IF3.4
err2022-06-01
err6
PREAI
errBlankart, Max; Weiss, Jochen; Hinrichs, Joerg
err分享
err收藏

研究方向

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合作学者
合作期刊
T
Thomas Hofmann
H 指数: 113 · 论文数: 1.9K
A
Andreas Fritsche
H 指数: 100 · 论文数: 1.2K
P
Peter Schieberle
H 指数: 86 · 论文数: 414
J
Jochen Weiß
H 指数: 82 · 论文数: 469
R
Remko M. Boom
H 指数: 73 · 论文数: 587
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