Special processes/techniques

Codos kneaderContinuous kneading systemsCooperative venture with Reimelt FoodTechnologie GmbH
Mois-TecFlour wetting to minimise dust and improve the quality of baked productsCooperative venture with Reimelt FoodTechnologie GmbH
Extrusion Technology for new plant based materialsCooperative venture with Entex GmbH

Special products

Aquaflor Attractive care system, consisting of a cosmetics series and food supplements
C-MALT Innovative malt products for bakery wares, sweets and beverages in different variations
Rogginello Special flour for producing unsoured rye bakery wares  

Reviewed paper food chemistry

Authentication of leguminous-based products by targeted biomarkers using high resolution time of flight mass spectrometry. Huschek, G., Bönick, J., Merkel, D., Huschek, Rawel, H., LWT - Food Science and Technology 90 (2018), 164-171. 
Identification of Endodormancy Release for Cherries (Prunus Avium L.) by Abscisic Acid and Sugars. Chmielewski, FM., Götz, KP., Homann, T., Huschek, G., Rawel, HM., J Hortic 2017, 4:3.
Assessment of amino acids during winter rest and ontogenetic development
in sweet cherry buds (Prunus avium L.).
Götz, KP., Chmielewskia, FM., Gödeke, K., Wolf, K., Jander, E., Sievers, S., Homann, T., Huschek, G., Rawel, HM., Scientia Horticulturae 222 (2017) 102–110.
Determination of wheat, rye and spelt authenticity in bread by targeted peptide biomarkers. Bönick, J., Huschek, G., Rawel, HM., Journal of Food Composition and Analysis (2017), 58, 82:91.
Quantification of allergenic plant traces in baked products by targeted proteomics using isotope marked peptides. Huschek, G., Bönick, J., Löwenstein, Y., Sievers, S., Rawel, H., LWT - Food Science and Technology (2016), 74, 286-293.
Protein-rich vegetal sources and trends in human nutrition: A review. Petrusán, J., Rawel, H., Huschek, G. Current Topics in Peptide & Protein Research (2016), 17.
Identification and LC–MS/MS-based analyses of technical enzymes in wheat flour and baked products. Uhr, L., Buchholz, T., Homann, T., Huschek, G., Rawel, H. European Food Research and Technology (2016), Volume 242,2, 247–257.