Research orientation

Applied research for analysis

Scientific works in the fields of residue analysis, microbiology and molecular biology for plant based raw materials and foods are being supported in cooperation with the University of Potsdam, Institute of Dietary Sciences and Beuth College of Berlin.

Development of innovative measuring methods for protein analysis (Proteomics)
Special harvest tests on the formation/influence of secondary plant ingredients (Metabolomics)
Background of mycotoxin formation on plants
Identifying grain varieties
Determining processing attributes of flours
Developing detection processes for enzymes in plant based raw materials, using Proteomics
Developing methods in the field of trace analysis of residue and contaminants

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.