# mediaTUM

**Source**: https://mediatum.ub.tum.de/1113577
**Parent**: https://mediatum.ub.tum.de/1717366

[mediaTUM Gesamtbestand](/604993)[Open Access Publikationen](/1113577)

Sort by:

Autor(en) des Beitrags
Autor(en) des Beitrags (descending)
Publikationsdatum
Publikationsdatum (descending)
Titel des Beitrags
Titel des Beitrags (descending)
Dokumenttyp
Dokumenttyp (descending)
Jahr
Jahr (descending)
Jahr / Monat
Jahr / Monat (descending)

and:

Autor(en) des Beitrags
Autor(en) des Beitrags (descending)
Publikationsdatum
Publikationsdatum (descending)
Titel des Beitrags
Titel des Beitrags (descending)
Dokumenttyp
Dokumenttyp (descending)
Jahr
Jahr (descending)
Jahr / Monat
Jahr / Monat (descending)

Items per page

10
20
50
100

Janssen, Simon;Pretzsch, Hans;Bürgi, Anton;Ramstein, Laura;Gallus Bont, Leo\
Improving the accuracy of timber volume and basal area prediction in heterogeneously structured and mixed forests by automated co-registration of forest inventory plots and remote sensing data\
Forest Ecology and Management\
2023\
532\
120795

Peters, Ferdinand;Lippe, Melvin;Eguiguren, Paúl;Günter, Sven\
Forest ecosystem services at landscape level – Why forest transition matters?\
Forest Ecology and Management\
2023\
534\
120782

Wongprawmas, Rungsaran;Andreani, Giulia;Franchini, Cinzia;Biasini, Beatrice;Rosi, Alice;Dolgopolova, Irina;Roosen, Jutta;Menozzi, Davide;Gómez, Miguel I.;Scazzina, Francesca;Mora, Cristina;Sogari, Giovanni\
Nudging Italian university students towards healthy and sustainable food choices: An online experiment\
Food Quality and Preference\
2023\
111\
104971

Ritter, Stefan W.;Ensslin, Sarah;Gastl, Martina I.;Becker, Thomas M.\
Identification of key aroma compounds of faba beans (Vicia faba) and their development during germination – a SENSOMICS approach\
Food Chemistry\
2024\
435\
137610

Bauersachs, Eva;Walser, Veronika;Reglitz, Klaas;Dawid, Corinna;Steinhaus, Martin\
Peracetic acid residues in orange juice can lead to a 5-vinylguaiacol-induced clove-like off-flavor via Baeyer-Villiger oxidation of hesperidin\
Food Chemistry\
2024\
440\
138252

Rahman, Md. Bokthier;Hussain, Monayem;Kabiraz, Meera Probha;Nordin, Noordiana;Siddiqui, Shahida Anusha;Bhowmik, Shuva;Begum, Mohajira\
An update on formaldehyde adulteration in food: sources, detection, mechanisms, and risk assessment\
Food Chemistry\
2023\
427\
136761

Haag, Franziska;Frey, Tim;Hoffmann, Sandra;Kreissl, Johanna;Stein, Jörg;Kobal, Gerd;Hauner, Hans;Krautwurst, Dietmar\
The multi-faceted food odorant 4-methylphenol selectively activates evolutionary conserved receptor OR9Q2\
Food Chemistry\
2023\
426\
136492

Allai, Farhana Mehraj;Junaid, Pir Mohammad;Azad, Z.R.A.A.;Gul, Khalid;Dar, B.N.;Siddiqui, Shahida Anusha;Manuel Loenzo, Jose\
Impact of moisture content on microstructural, thermal, and techno-functional characteristics of extruded whole-grain-based breakfast cereal enriched with Indian horse chestnut flour\
Food Chemistry: X\
2023\
20\
100959

Avci-Hosanli, Deniz;Degirmencioglu, Cansu\
From “prototype” to “model”: Architectural and spatial development of Block A (1924–1945) of Istanbul's Heybeliada Sanatorium\
Frontiers of Architectural Research\
2024\
13\
1\
1-20

Bertagna, Federico;Piccioni, Valeria;D'Acunto, Pierluigi\
Geometry-based graphical methods for solar control in architecture: A digital framework\
Frontiers of Architectural Research\
2023\
12\
4\
754-774

\