Unsere Publikationen

Publikationen

• Sabaghi, M.; Seyedalmoosavi, S.; Tavasoli, S. (2026): Sustainable and regulatory perspectives on stimuli-responsive protein-based films for postharvest food and feed preservation. Journal of Stored Products Research. (March 2026): p. 102947. Online: https://doi.org/10.1016/j.jspr.2025.102947 1.0
• Kirsch, K.; Strutzke, S.; Klitzing, L.; Pilger, F.; Thöne-Reinecke, C.; Hoffmann, G. (2026): Validation of a Time-Distributed residual LSTM-CNN and BiLSTM for equine behavior recognition using collar-worn sensors. Computers and Electronics in Agriculture. (231): p. 109999. Online: https://doi.org/10.1016/j.compag.2025.109999 1.0
• Mekonen, T.; Delele, M.; Gizaw, A.; Endeshaw, M.; Kebede, N.; McAuley, K. (2026): Key challenges in CFD modeling of biomass gasification in fluidized-bed reactors: A review. Biomass & Bioenergy. (Juni 2026): p. 108893. Online: https://doi.org/10.1016/j.biombioe.2025.108893 1.0
• Mahajan, P.; Nur Hanani, Z.; Chaiwong, S. (2026): Moisture Condensation and Antifogging Films for Fresh Produce Packaging. Reference Module in Food Science. : p. 1-10. Online: https://doi.org/10.1016/B978-0-443-34158-8.00018-9 1.0
• Ryo, M.; Schiller, J.; Lehr, C.; Marx, J.; Frey, F.; Schüle, M.; Islam, M.; Bauer, D.; Flister, J.; Lüdtke, D.; Okiobe, S.; Petrat, P.; Suarez, M.; Pietsch, S.; Pinheiro, Y. (2026): Human-centered Academia, or AI-centered Academia?. SSRN. : p. 0. Online: http://dx.doi.org/10.2139/ssrn.5930080 1.0
• Zohrabi, S.; Seiiedlou, S.; Golpour, I.; Mellmann, J.; Sturm, B.; Marcos, J.; Blanco-Marigorta, A.; Didaran, F.; Lefsrund, M. (2026): Exergetic sustainability assessment of a semi-industrial convective dryer employing waste heat recovery for drying wood chips: A BPANN-based approach. Thermal Science and Engineering Progress. (Volume 70): p. 0. Online: https://doi.org/10.1016/j.tsep.2026.104501 1.0
• Roth, A.; Franz, C.; Hertwig, S.; Holzhauser, T.; Hertel, C.; Humpf, H.; Engel, K.; Schwarzenbolz, U.; Schlüter, O.; Jäger, H.; Aganovic, K.; Heinz, V. (2026): Limitations and safety aspects related to the use of bacteriophages in food production. FEMS Microbiology Reviews. : p. 1-33. Online: https://doi.org/10.1093/femsre/fuag002 1.0
• Lüttger, A.; Kleps, C.; Sula, K.; Schneider, R.; Venus, J.; Pleissner, D. (2026): Decentralized fermentative production of succinic acid from food industry residues: Life-cycle- and economic assessments. Sustainable Chemistry One World. (March 2026): p. 1-9. Online: https://doi.org/10.1016/j.scowo.2025.100165 1.0
• Tayyab, M.; Sturm, B.; Khoshnam, F.; Delele, M.; Arefi, A. (2026): 3D Point Cloud based Optical Tracking of Dynamic Quality Degradation during Drying of Fruits and Vegetables. Journal of Food Engineering. : p. 113017. Online: https://doi.org/10.1016/j.jfoodeng.2026.113017 1.0
• Taheri Sedeh, H.; Hammerl, J.; Hertwig, S.; Schlüter, O. (2026): Bacteriophage-assisted non-thermal processing of foods: Challenges and innovative concepts to inactivate microbial pathogens. Current Opinion in Food Science. : p. 101380. Online: https://doi.org/10.1016/j.cofs.2026.101380 1.0