study of Food Chemisty at the University of Hohenheim/Stuttgart
bachelor thesis at the Institute of Food Chemistry at the University of Hohenheim/Stuttgart
master thesis at the Institute of Food Chemistry at the University of Hohenheim/Stuttgart
Publications:
Poster:
48. Deutscher Lebensmittelchemikertag
September, 16 -18, 2019, Dresden/Germany
Franziska Müller, Melanie Hogg, Walter Vetter: Valuable furan fatty acids in soybeans and soy products.
48. Deutscher Lebensmittelchemikertag
September, 16 -18, 2019, Dresden/Germany
Franziska Müller, Melanie Hogg, Walter Vetter: 3,4-Nonmethylated furan fatty acids: new indicator compounds for lipid peroxidation.
17th Euro Fed Lipid Congress
October, 20 - 23, 2019, Sevilla, Spain
Franziska Müller, Melanie Hogg, Walter Vetter: Valuable Furan Fatty Acids in Soybeans and Soy Products.
2021 AOCS Annual Meeting & Expo
May, 03 -1 4, 2021, (online)
Franziska Müller, Melanie Hogg, Walter Vetter: Furan fatty acid profiles provide insights into quality of soy products.
Artikles:
Marco Müller, Melanie Hogg, Kerstin Ulms, Walter Vetter (2017):
Concentrations, stability and isolation of the furan fatty acid 9-(3-methyl-5-pentylfuran-2-yl)-nonanoic acid (9M5) from disposable latex gloves.
J. Agric. Food Chem. 65: 791-7925 (DOI: 10.1021/acs.jafc.7b02444)
Franziska Müller, Melanie Hogg, Walter Vetter (2020):
Valuable furan fatty acids in soybeans and soy products.
Eur. Food Res. Technol. 246: 1383-1392 (DOI: 10.1007/s00217-020-03497-w)
Lectures:
Arbeitstagung des Regionalverbandes Südwest der Lebensmittelchemischen Gesellschaft,
March, 05 - 06, 2019, Stuttgart Hohenheim/Germany
Franziska Müller, Melanie Hogg, Walter Vetter: Furanfettsären in Soja und Sojaprodukten.
17th Euro Fed Lipid Congress,
October, 20 -23, 2019, Sevilla, Spain
Franziska Müller, Melanie Hogg, Walter Vetter: 3,4-Nonmethylated Furan Fatty Acids: New Indicator Compounds for Lipid Peroxidation.
