Browse eprints by Research

Number of eprints: 7.

Journal paper

Leiber, Florian; Helbing, Manuela; Steiner, Andrea K.; Amsler, Zivile; Tonn, Bettina; Amelchanka, Sergej L.; Terranova, Melissa and Quander-Stoll, Nele (2025) Effects of dietary forage on feed efficiency of poultry from a slow-growing and a dual-purpose strain for organic fattening systems. Biological Agriculture & Horticulture, online, pp. 1-16.

Günes, Zeynep; Raak, Norbert; Corredig, Milena and Gülseren, Ibrahim (2024) The influence of pectinase treatments on the characteristics of pre‐treated and lyophilised sunflower meal‐whey blends. International Journal of Food science and Technology, 59 (7), pp. 4562-4571.

Michalska-Ciechanowska, Anna; Masztalerz, Klaudia; Mangieri, Nicola; Foschino, Roberto; Lech, Krzysztof; Wojdylo, Anna; Nowicka, Paulina and Brzezanowska, Jessica (2024) Unlocking the potential of oil by-products: Investigating the influence of co-culture fermentation on phenolic acid degradation in side stream blends from oil and dairy industry. Future Foods, 9, p. 100324.

Raak, Norbert; Mangieri, Nicola; Foschino, Roberto and Corredig, Milena (2023) Shaping Future Foods through Fermentation of Side Streams: Microbial, Chemical, and Physical Characteristics of Fermented Blends from Sunflower Seed Press Cake and Cheese Whey. Foods, 12, p. 4099.

Mangieri, Nicola; Rosciano, Gerardo; Porcellato, Davide; Winther, Anja Ruud; De Noni, Ivano; Fracassetti, Daniela; Foschino, Roberto and Vigentini, Ileana (2023) Sustainability of food side streams: a case study of fermented blends made with sour whey and sunflower press cake powder using the back-slopping technique. Frontiers in Sustainable Food Systems, 7, p. 1166002.

Mangieri, Nicola; Ambrosini, Davide; Baroffio, Stefano; Vigentini, Ileana; Foschino, Roberto and De Noni, Icano (2022) Valorisation of bovine sweet whey and sunflower press cake blend through controlled fermentation as platform for innovative food materials. Foods, 11, p. 1417.

Project description

{Project} FERBLEND: Fermentationsunterstützte Wertsteigerung von Nebenprodukten der Ölsaaten- und Milchverarbeitung. [Fermentation-induced valorization of side stream blends from oilseed and dairy industry.] Runs 2020 - 2023. Project Leader(s): Rohm, Prof. Harald, Technische Universität Dresden .

This list was generated on Sat Jul 12 05:17:09 2025 CEST.