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{Project} SusOrganic: Entwicklung von Qualitätstandards und optimierten Verarbeitungsverfahren für biologisch angebaute Produkte (Verbundvorhaben). [Development of quality standards and optimised processing methods for organic produce.] Runs 2015 - 2017. Project Leader(s): Sturm, Dr. Barbara; Hensel, Prof. Dr. Oliver and Esper, Dr. Albert, Universität Kassel, Fachgebiet Agrartechnik, D-Kassel und Meridian Fruchthandelsgesellschaft mbH, D-Altdorf .

Amjad, Waseem; Crichton, Stuart O.J.; Munir, Anjum; Hensel, Oliver and Sturm, Barbara (2018) Hyperspectral imaging for the determination of potato slice moisture content and chromaticity during the convective hot air drying process. Biosystems Engineering, 166, pp. 170-183.

Amprako, Jessica L. (2016) Optimisation of herb dryers: Case study on the drying process for three hop farms in Strassbourg, France. Masters thesis, University of Kassel, D-Witzenhausen . . [Completed]

Andrea, Emiliozzi; Riccardo, Massantini and Roberto, Moscetti (2018) STUDY OF SOME PRETREATMENTS FOR OPTIMIZING THE DEHYDRATION OF BIOLOGICAL CARROTS. Masters thesis, University of Tuscia (Italy) , Department for Innovation in Biological, Agro-food and Forest systems. . [Unpublished]

Badulescu, Liliana; Stanica, Florin and Banu, Ion (2017) SusOrganic, un proiect pentru dezvoltarea agriculturii ecologice. [SusOrganic, a project for organic agriculture development.] AGRO TV emisiunea "Din lumea satului", https://www.youtube.com/user/lumeasatuluitv/videos.

Bantle, M.; Nordtvedt, T.S.; Claussen, I.C. and Indergård, E. (2016) State of the Art: Superchilling in the Food Processing Industry. In: 4th IIR International Conference on Sustainability and the Cold Chain - Proceedings, International Institute of Refrigeration.

Bantle, Michael (2017) Thermal properties examples. SINTEF, Norway .

Bantle, Michael; Claussen, Infrid Camilla and Tolstorebrov, Ignat (2016) Superchilling of organic food. Part 1: Concept, State-of-the-art and Potential for small scale implementation. SINTEF Energy Research, Norway .

Bantle, Michael and Claussen, Ingrid Camilla (2018) Superchilling: risultati della sperimentazione. SINTEF Energi AS, Dep. of Thermal Energy, Trondheim, Norway .

Bantle, Michael; Claussen, Ingrid Camilla and Tolstorebrov, Ignat (2016) Superchilling of organic food. Report. SINTEF, Trondheim, Norway .

Bantle, Michael; Kvalsvik, Karoline H. and Tolstorebrov, Ignat (2016) Performance simulation of a Heat Pump Drying System using R744 as refrigerant. In: Proceedings of the 12th IIR Gustav Lorentzen Conference on Natural Refrigerants GL2016, 21-24 August 2016, Edinburgh, UK.

Bantle, Michael and Tolstorebrov, Igant (2017) Thermal Properties of Organic Foods. SINTEF Energy Research and Norwegian University of Sciences and Technology .

Bosona, Techane and Gebresenbet, Girma (2018) Concetti di sostenibilità nell'industria alimentare. Swedish University of Agricultural Sciences, Department of Energy and Technology, Uppsala, Sweden .

Bosona, Techane and Gebresenbet, Girma (2018) Life cycle analysis of organic tomato production and supply in Sweden. Journal of Cleaner Production, 196, pp. 635-643.

Bosona, Techane and Gebresenbet, Girma (2018) Modul 1: Organic products/Biolebensmittel/ Prodotti alimentari biologici. .

Bosona, Techane and Gebresenbet, Girma (2018) Module 8 Sustainability of Organic products/Nachhaltigkeitskonzepte ökologischer Produkte/Concetti di sostenibilità nell'industria alimentare. .

Bosona, Techane and Gebresenbet, Girma (2018) Prodotti alimentari biologici: definizione, principi e regole. Swedish University of Agricultural Sciences, Department of Energy and Technology, Uppsala, Sweden .

Bosona, Techane and Gebresenbet, Girma (2018) Swedish Consumers’ Perception of Food Quality and Sustainability in Relation to Organic Food Production. Foods, 7 (4), pp. 1-17.

Chiara, Di Pietro; Riccardo, Massantini and Roberto, Moscetti (2016) DEVELOPMENT OF PREDICTIVE MODELS FOR QUALITY CONTROL OF CARROTS DURING DRYING. Masters thesis, University of Tuscia (Italy) , Department for Innovation in Biological, Agro-food and Forest systems. . [Unpublished]

Claussen, Ingrid C. and Bantle, Michael (2018) Module 7.1 Superchilling- General aspects/Superchilling-Verfahren - Generelle Aspekte und Potential der Technologie/Superchilling: Aspetti generali e potenziale della tecnologia. [Module 7.1 Superchilling- General aspects.] SINTEF Energi AS + Thermal energy, Trondheim, Norway .

Claussen, Ingrid Camilla and Bantle, Michael (2018) Superchilling: Aspetti generali e potenziale della tecnologia. SINTEF Energi AS, Dep. of Thermal Energy, Trondheim, Norway .

Claussen, Ingrid Camilla; Gullsvåg, Per Egil; Bantle, Michael; Tolstorebrov, Ignat and Kvalsvik, Karoline H. (2017) Superchilling of organic food. Part 2: Storage test with superchilled organic salmon and pork chops. SINTEF Energy Research, Norway .

Cotrut, Ramona and Badulescu, Liliana (2016) UPLC Rapid Quantification of Ascorbic Acid in Several Fruits and Vegetables Extracted Using Different Solvents. Agriculture and Agricultural Science Procedia, 10, pp. 160-166.

Crichton, S.O.J.; Hurlbert, A. and Sturm, B. (2015) Moisture content measurement in dried apple produce through visible wavelength hyperspectral imaging. Paper at: 2015 ASABE Annual International Meeting, New Orleans, Louisiana, USA, July 26 – 29, 2015.

Crichton, S.O.J.; Münsterer, J.; Kammhuber, K. and Sturm, B. (2016) Measurement of hop moisture content and chromaticity during drying with VNIR hyperspectral imaging. Paper at: CIGR – AgEng 2016, Aarhus, Denmark, 26.-29.06.2016.

Crichton, S.O.J.; Shrestha, Luna; Hurlbert, Anya and Sturm, Barbara (2017) Use of hyperspectral imaging for the prediction of moisture content and chromaticity of raw and pretreated apple slices during convection drying. Drying Technology, 36 (7), pp. 804-816.

Crichton, Stuart O.J.; Kirchner, Sascha M.; Porley, Victoria; Retz, Stefanie; von Gersdorff, Gardis; Hensel, Oliver; Weygandt, Martin and Sturm, Barbara (2017) Classification of organic beef storage conditions and maturation stage using VNIR hyperspectral imaging. Meat Science, 129, pp. 20-27.

Crichton, Stuart O.J.; Kirchner, Sascha M.; Porley, Victoria E.; Retz, Stefanie K.; von Gersdorff, Gardis J.E.; Hensel, Oliver and Sturm, Barbara (2017) High pH thresholding of beef with VNIR hyperspectral imaging. Meat Science, 134, pp. 14-17.

Ferri, Serena; Moscetti, Roberto; Raponi, Flavio and Massantini, Riccardo (2018) Linee di processo degli ortofrutticoli biologici. Dipartimento per la Innovazione nei sistemi biologici, agroalimentari e forestali - DIBAF - Università degli Studi della Tuscia, Italia .

Ferri, Serena; Moscetti, Roberto; Raponi, Flavio and Massantini, Riccardo (2018) Module 6.2 Organic vegetable processing (2)/Ökologische Gemüseverarbeitung (2)/Processo degli ortofrutticoli biologici (2). .

Flavio, Raponi; Riccardo, Massantini and Roberto, Moscetti (2018) OPTIMIZATION OF THE ORGANIC FRUIT AND VEGETABLE DRYING PROCESS BY USING NON-DESTRUCTIVE TECHNIQUES. PhD thesis, University of Tuscia (Italy) , Department for Innovation in Biological, Agro-food and Forest systems. . [Unpublished]

Giordana, Ventriglia; Riccardo, Massantini and Roberto, Moscetti (2018) EFFECT OF HOT-WATER BLANCHING IN TREHALOSE SOLUTIONS ON BOTH NUTRITIONAL AND TECHNOLOGICAL QUALITY OF SLICED ORGANIC CARROTS. Thesis, University of Tuscia (Italy) , Department for Innovation in Biological, Agro-food and Forest systems. . [Unpublished]

Harder, Dennis (2016) Konzeption und Modellierung eines Konvektionstrockners für biologische Güter. Thesis, University of Kassel, D-Witzenhausen und Hochschule Aalen, D-Aalen . . [Completed]

Kiesel, Bernadette (2017) Influence of process setting in convective apple drying on selected parameters. Masters thesis, University of Kassel, D-Witzenhausen . . [Completed]

Kopp, Christian and Bantle, Michael (2018) Module 4.4 Smart Drying/Möglichkeiten zur Überwachung der Produktqualität und Anpassung der Trocknungsbedingungen /Monitorare la qualità di un prodotto durante la disidratazione. [Module 4.4 Smart Drying.] SINTEF Energi AS + Thermal energy, Trondheim, Norway .

Kopp, Christian and Bantle, Michael (2018) Monitorare la qualità di un prodotto durante la disidratazione (Module 4.4). SINTEF Energi AS + Thermalenergy, Trondheim, Norway .

Marzban, Nasim (2016) An investigation on dietary phenolic compounds of apple fruit and the impact of drying time and temperature on total phenolic content of dried apple slices. Masters thesis, University of Kassel, D-Witzenhausen . . [Completed]

Meriluoto, Linda (2015) Consumers' Understanding of Sustainability of Organic Food Products and its Effect on Quality Perception. Masters thesis, University of Kassel, D-Witzenhausen . . [Completed]

Mirko, Grilli; Riccardo, Massantini and Roberto, Moscetti (2016) DEVELOPMENT OF PREDICTIVE MODELS FOR QUALITY CONTROL OF GALA APPLES DURING DRYING. Masters thesis, University of Tuscia (Italy) , Department for Innovation in Biological, Agro-food and Forest systems. . [Unpublished]

Moscetti, Roberto; Ferri, Serena; Raponi, Flavio and Massantini, Riccardo (2018) Linee guida per la trasformazione degli ortofrutticoli. Dipartimento per la Innovazione nei sistemi biologici, agroalimentari e forestali - DIBAF - Università degli Studi della Tuscia, Italia .

Moscetti, Roberto; Ferri, Serena; Raponi, Flavio and Massantini, Riccardo (2018) Module 6.1 Organic vegetable processing (1)/Ökologische Gemüseverarbeitung (1)/Processo degli ortofrutticoli biologici (1). .

Moscetti, Roberto; Haff, Ron P.; Ferri, Serena; Raponi, Flavio; Monarca, Danilo; Liang, Peishih and Massantini, Riccardo (2017) Real-Time Monitoring of Organic Carrot (var. Romance) During Hot-Air Drying Using Near-Infrared Spectroscopy. Food and Bioprocess Technology, 10 (11), pp. 2046-2059.

Moscetti, Roberto; Raponi, Flavio; Ferri, Serena; Colantoni, Andrea; Monarca, Danilo and Massantini, Riccardo (2018) Real-time monitoring of organic apple (var. Gala) during hot-air drying using Near-Infrared spectroscopy. Journal of Food Engineering, 222, pp. 139-150.

Moscetti, Roberto; Raponi, Flavio; Ferri, Serena and Massantini, Riccardo (2018) Aspetti generali della disidratazione. Dipartimento per la Innovazione nei sistemi biologici, agroalimentari e forestali - DIBAF - Università degli Studi della Tuscia, Italia .

Moscetti, Roberto; Raponi, Flavio; Ferri, Serena and Massantini, Riccardo (2018) Module 4.1 Drying - general aspects/Allgemeine Aspekte der Lebensmitteltrocknung/Aspetti generali della disidratazione. .

Moscetti, Roberto; Sturm, Barbara; Crichton, Stuart O.J.; Amjad, Waseem and Massantini, Riccardo (2017) Postharvest monitoring of organic potato (cv. Anuschka) during hot-air drying using Vis/NIR hyperspectral imaging. Journal of the Science of Food and Agriculture (J Sci Food Agric), 98 (7), pp. 2507-2517.

Neri, L.; Santarelli, V.; Di Mattia, C.; Sacchetti, G.; Faieta, M.; Mastrocola, D. and Pittia, P. (2019) Effect of Dipping and Vacuum Impregnation Pretreatments on the Quality of Frozen Apples: A Comparative Study on Organic and Conventional Fruits. Jounal of Food Science, 84 (4), pp. 798-806.

Neri, L.; Santarelli, V.; Di Mattia, C.D.; Sacchetti, G.; Mastrocola, D. and Pittia, P. (2017) Effect of freezing on Quality of organically grown apples. Poster at: [Completed]

Nicolae, Carmen Georgeta; Bahaciu, Gratziela Victoria; Ţeca, M.; Badulescu, Liliana; Pogurschi, Elena and Marin, Monica (2017) The effect of frozen storage on lipids and fatty acids content in Atlantic salmon. Case study. In: Scientific Papers-Animal Science Series: Lucrări Ştiinţifice - Seria Zootehnie, 68, pp. 98-103.

Nicolae, Carmen Georgeta; Bahciu, Graziela Victoria; Elia, Ehut; Dumitrache, Florentina; Marin, Monica Paula; Pogurschi, Elena and Badulescu, Liliana (2016) A review of the quality standards for frozen beef meat and fish. In: Scientific Papers: Series D, Animal Science - The International Session of Scientific Communications of the Faculty of Animal Science, 59, pp. 302-307.

Pittia, P. (2018) Qualità degli alimenti: attributi e indici (Module 2.1). Università di Teramo, Facoltà di Bioscienze e Tecnologie Agro-alimentari e Ambientali, Teramo, Italy .

{Tool} Modul 5 High temperature processing - general aspects/Verarbeitung unter hohen Temperaturen - Allgemeine Aspekte/Trattamenti ad alta temperatura - aspetti generali. Creator(s): Pittia, Paola. Issuing Organisation(s): Universität Teramo, Fakultät für Biowissenschaften und Technologie in Lebensmitteln, Landwirtschaft und Umwelt. (2018)

{Tool} Module 2.1 Food quality/Lebensmittelqualität/Qualità degli alimenti. Creator(s): Pittia, Paola. Issuing Organisation(s): Universität Teramo, Fakultät für Biowissenschaften und Technologie in Lebensmitteln, Landwirtschaft und Umwelt. (2018)

Pittia, Paola (2018) Trattamenti ad alta temperatura - aspetti generali (Modulo 5). Università degli Studi di Teramo, Facoltà di Bioscienze e Tecnologie Agroalimentari ed ambientali, Teramo, Italia .

Raponi, Flavio; Moscetti, Roberto; Monarca, Danilo; Calantoni, Andrea and Massantini, Riccardo (2017) Monitoring and optimization of drying fruits and vegetables process using computer vision: a review. Sustainability, 9 (11), pp. 1-27.

Retz, S.K.; Porley, V.E.; von Gersdorff, G.J.E; Hensel, O.; Crichton, S.O.J. and Sturm, B. (2017) Effect of maturation and freezing on quality and drying kinetics of beef. Drying Technology, 35 (16), pp. 2002-2014.

Riccardo, Massantini and Roberto, Moscetti (2017) Quality and drying behavior of organic fruit products. Workshop at: SECOND NORDIC BALTIC DRYING CONFERENCE, Hamburg, Germany, June 7 to 9, 2017.

Roberto, Moscetti and Riccardo, Massantini (2017) Smart drying: use of sensors and machine learning for the supervision and control of drying processes. Workshop at: SECOND NORDIC BALTIC DRYING CONFERENCE, Hamburg, Germany, June 7 to 9, 2017.

Roberto, Moscetti; Serena, Ferri; Andrea, Colantoni and Riccardo, Massantini (2016) Drying behavior of organic apples and carrots by using k-means unsupervised learning. Workshop at: 11th International AIIA Conference, Bari, Italy, July 5-8, 2016.

Roberto, Moscetti; Serena, Ferri; Riccardo, Massantini and Massimo, Cecchini (2016) Real-time monitoring of apples (Malus domestica var. Gala) during hot-air drying using NIR spectroscopy. Workshop at: 11th International AIIA Conference, Bari, Italy, July 5-8, 2016.

Shrestha, Luna (2015) Preparation of apple powder as a value added product. Masters thesis, University of Kassel, D-Witzenhausen . . [Completed]

Silvia, Stellati; Riccardo, Massantini and Roberto, Moscetti (2018) NEW DIPPING TREATMENTS TO CONTROL ENZYMATIC BROWNING OF APPLES DURING DRYING. Masters thesis, University of Tuscia (Italy) , Department for Innovation in Biological, Agro-food and Forest systems. . [Unpublished]

Stan, Andreea and Badulescu, Liliana (2018) Procesare produselor ecologice. [Organic product processing.] AgriCultura365, 20 February 2018, 27, pp. 54-55.

Stan, Andreea and Badulescu, Liliana (2018) Indicatori di qualità e sicurezza per frutta e verdura - convenzionale vs. biologico (Modulo 2.3). Università di Scienze Agrarie e Medicina Veterinaria Centro di Ricerca per Studi sulla Qualità di Prodotti Alimentari ed Agricoli, Bucarest, Romania .

Stan, Andreea; Bujor, Oana-Crina and Badulescu, Liliana (2017) Extraction of phenolic compounds from organic dried apples: comparison between conventional, microwave- and ultrasound-assisted extraction methods. Journal of Horticulture, Forestry and Biotechnology, 21 (3), pp. 8-14.

Stan, Andreea; Dobrin, Aurora; Zugravu, Mihaela; Bezdadea-Catuneanu, Ioana; Iancu, Alexandra; Lagunovschi-Luchian, Viorica and Badulescu, Liliana (2017) Perception and preference of the Romanian consumers regarding organic vs. conventional products quality – survey study. In: JOURNAL of Horticulture, Forestry and Biotechnology, 21 (3), pp. 1-7.

Sturm, B. (2018) SusOrganic - Development of quality standards and optimised processing methods for organic produce - Final report. .

Sturm, B.; Esper, A.; Massantini, R.; Moscetti, R.; Bantle, M.; Claussen, I.C.; Tolstorebrov, I.; Pittia, P.; Gebresenbet, G.; Bosona, T.; Shrestha, L.; Md. Saleh, R. and von Gersdorff, G. J.E. (2018) Processing and Quality Guidelines for Organic Food Processing/Verarbeitungs- und Qualitätsleitfaden für biologische Lebensmittel/Linee guida per la lavorazione e la qualità visto che trasformazione di alimenti biologici. [Processing and Quality Guidelines for Organic Food Processing.] Working paper. [Completed]

Sturm, B.; Münsterer, J.; Kammhuber, K. and Crichton, S.O.J. (2016) Impact of bulk weight on drying behaviour and hop quality after drying. Paper at: CIGR – AgEng 2016, Aarhus, Denmark, 26.-29.06.2016.

{Tool} Processing and Quality Guidelines for Organic Food Processing. Creator(s): Sturm, Barbara; Esper, Albert; Gebresenbet, Girma; Bosona, Techane; Bantle, Michael; Claussen, Ingrid C.; Tolstorebrov, Ignat; von Gersdorff, Gardis; Shrestha, Luna; Md. Saleh, R.; Pittia, Paola; Neri, L.; Santarelli, V.; Faieta, M.; Rocchi, R.; Massantini, R.; Moscetti, R.; Ferri, Serena; Raponi, Flavio and Bedini, Giacomo. Issuing Organisation(s): University of Kassel, Department for Agricultural and Biosystems Engineering, Meridian Fruchthandelsgesellschaft mbH, Swedish University of Agricultural Sciences, SINTEF Energy Research, University of Teramo, Department of Food Science and Technology, University of Tuscia, Department for Innovation in Biological, Agro-food and Forest System. (2019)

Sturm, Barbara and von Gersdorff, Gardis (2018) Entwicklung von Qualitätsstandards und optimierten Verarbeitungsverfahren für biologisch angebaute Produkte. [Development of quality standards and optimised processing methods for organic produce.] Universität Kassel, FB 11 Ökologische Agrarwissenschaften, Fachgebiet Agrartechnik, D-Kassel und Meridian Fruchthandelsgesellschaft mbH, D-Altdorf .

Sturm, Barbara and von Gersdorff, Gardis (2018) Essiccamento della frutta (Modulo 4.3). Universität Kassel, Fachbereich Ökologische Agrarwissenschaften, Fachgebiet Agrartechnik, Witzenhausen, Deutschland .

Sturm, Barbara and von Gersdorff, Gardis (2018) Essiccamento di erbe e spezie (Modulo 4.2). Universität Kassel, Fachbereich Ökologische Agrarwissenschaften, Fachgebiet Agrartechnik, Witzenhausen, Deutschland .

{Tool} Modul 4.2 Drying of herbs/Gewürz- und Kräutertrocknung/Essiccamento di erbe. Creator(s): Sturm, Barbara and von Gersdorff, Gardis. Issuing Organisation(s): Universität Kassel, Fachgebiet Agrar- und Biosystemtechnik. (2018)

{Tool} Modul(e) 4.3 Fruit drying/Obsttrocknung/Essiccamento (frutta). Creator(s): Sturm, Barbara and von Gersdorff, Gardis. Issuing Organisation(s): Universität Kassel, Fachgebiet Agrar- und Biosystemtechnik. (2018)

Tolstorebrov, Ignat; Eikevik, Trygve Magne and Bantle, Michael (2017) Low Temperature Drying and Thermo-Physical Properties of Brown Seaweeds (Saccharina Latissima). In: Second Nordic Baltic Drying Conference, 7-9.June 2017, Hamburg, Germany : Proceedings.

Tolstorebrov, Ignat; Eikevik, Trygve Magne and Bantle, Michael (2016) Effect of low and ultra-low temperature applications during freezing and frozen storage on quality parameters for fish. International Journal of Refrigeration, 63, pp. 37-47.

Voigts, Clemens (2015) On-farm meat processing of beef with canned meat production on Farm Krumhuk, Namibia. Masters thesis, University of Kassel, D-Witzenhausen . . [Completed]

von Gersdorff, Gardis J.E.; Porley, Victoria E.; Retz, Stefanie K.; Hensel, Oliver; Crichton, Stuart.O.J. and Sturm, Barbara (2017) Drying behavior and quality parameters of dried beef (biltong) subjected to different pre-treatments and maturation stages. Drying Technology, 36 (1), pp. 21-32.

von Gersdorff, GardisJ.E.; Crichton, StuartO.J.; Retz, Stefanie K.; Hensel, Oliver and Sturm, Barbara (2016) Drying of fresh organic beef with differnt pretreatments. In: Proccedings of the 20th International Drying Symposium (IDS 2016), 7-10 August 2016, Gifu, Japan.

Wittkamp, Sarah (2018) Einfluss der Lagerdauer vor der Trocknung auf die Qualität von Flavour-Hopfen. Thesis, University of Kassel, D-Witzenhausen . . [Completed]

This list was generated on Wed Sep 18 14:52:28 2019 CEST.