Publikationsliste

Publikationsliste: Die ILU-Expertise im Überblick.

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Für das Jahr 2024

Wissenschaftliche Publikationen:

Matysek, J., Baier, A., Kalla-Bertholdt, A. M., Grebenteuch, S., Rohn, S., Rauh, C.
Effect of ultrasound and fibre enrichment on aroma profile and texture characteristics of pea protein-based yoghurt alternatives.
Innovative Food Science & Emerging Technologies, 93, Mai 2024, 103610.
https://doi.org/10.1016/j.ifset.2024.103610

Swiacka, J., Kima, L., Voss, A., Bork, L. V., Grebenteuch, S., Rohn, S.
Carrot strips of various origins: Impact on acrylamide formation in baked goods.
LWT Food Science and Technology, 204, 15. Juli 2024.
https://doi.org/10.1016/j.lwt.2024.116453

Swiacka, J., Kima, L., Voss, A., Grebenteuch, S., Rohn, S., Jekle, M.
Special bakery products – Acrylamide formation and bread quality are influenced by potato addition.
Journal of Cereal Science, 30. April 2024.
https://doi.org/10.1016/j.jcs.2024.103926

Moloeznik Paniagua, D., Krenz, L. M. M., Libr, J. A., Korf, N., Rotter, V. S.
Towards a high-quality fertilizer based on algae residues treated via hydrothermal carbonization. Trends on how process parameters influence inorganics.
Biochar, 6, 2024, 67.
https://doi.org/10.1007/s42773-024-00357-8

Diacono, M., Persiani, A., Fiore, A., Di Bene, C., Farina, R., Trinchera, A., Li, J., Geelen, D., Pleissner, D., Almendinger, M., Montemurro, F.
On-farm compost and parsley residues extract use on organic fennel crop to improve agronomic performance and environmental sustainability.
Agroecology and Sustainable Food Systems, 2024, 1–26.
https://doi.org/10.1080/21683565.2024.2442664

Kleps, C., Schneider, R., Venus, J., Pleissner, D.
Investigation of the utilization of oat pomace and acid whey in technical scale succinic acid fermentation including downstream processing.
Sustainable Chemistry One World, 4, 2024, 100028.
https://doi.org/10.1016/j.scowo.2024.100028

Pleissner, D., Stephan, L., Smetana, S.
Urgent need to define end-of-waste criteria for efficient utilization of organic waste.
ACS Sustainable Resource Management, 2024.
https://doi.org/10.1021/acssusresmgt.4c00265

Thielemann, A. K., Händel, N., Siddiqui, S. A., Aganovic, K., Kießling, M., Terjung, N., Smetana, S., Pleissner, D.
Biological measures to recover nitrogen compounds from liquid and solid streams.
Sustainable Chemistry for the Environment, 2024.
https://doi.org/10.1016/j.scenv.2024.100136

Heidorn, J. R., Smetana, S., Pleissner, D.
Investigation of the carbon footprint of the cultivation of the heterotrophic microalga Galdieria sulphuraria on hydrolyzed straw and digestate.
Sustainable Chemistry for the Environment, 6, 2024, 100087.
https://doi.org/10.1016/j.scenv.2024.100087

Athanassiou, C. G., Smetana, S., Pleissner, D., Tassoni, A., Gasco, L., Gai, F., Shpigelman, A., Del Campo Castillo, J. A., Gastli, M., Conceição, L., Gronich, E., Paolacci, S., Chalkidis, V., Kuthy, M., Stolzenberger, R. E., El Yaacoubi, A., Mehlhose, C., Petrusán, J. I., Rumbos, C. I.
Circular and inclusive utilization of alternative proteins: A European and Mediterranean perspective.
Current Opinion in Green and Sustainable Chemistry, 46, 2024, 100892.
https://doi.org/10.1016/j.cogsc.2024.100892

Grebenteuch, S.
Grund- und Folgereaktionen flüchtiger Verbindungen aus ω-Fettsäuren: Bildungswege von Methylketonen und lipoiden Aldehyden.
Technische Universität Berlin, 22. Juli 2024. Doctoral thesis
https://doi.org/10.14279/depositonce-20916

Transferpublikationen:

Grebenteuch, S., Voss, A., Swiacka, J., Jekle, M., Rohn, S.
Backwaren mit pflanzlichen Spezialzutaten – technologische Minimierungsstrategien von Acrylamid.
Der Lebensmittelbrief Ernährung aktuell, April 2024.

Schöber, G., Pleissner, D.
Nutzung von Nebenprodukten der Landwirtschaft und Lebensmittelindustrie für die innovative Getränkeherstellung.
Der Lebensmittelbrief, 2024, ISSN: 1866-6787.

Für das Jahr 2023

Wissenschaftliche Publikationen:

Krenz, L. M. M., Grebenteuch, S., Zocher, K., Rohn, S., Pleissner, D.
Valorisation of faba bean (Vicia faba) by-products.
Biomass Conversion and Biorefinery, 2023.
https://doi.org/10.1007/s13399-023-03779-9

Pleissner, D., Händel, N.
Reduction of the microbial load of digestate by the cultivation of Galdieria sulphuraria under acidic conditions.
Waste and Biomass Valorization, 2023.
https://doi.org/10.1007/s12649-023-02036-4

Pleissner, D., Schönfelder, S., Händel, N., Dalichow, J., Ettinger, J., Kvangarsnes, K., Dauksas, E., Rustad, T., Cropotova, J.
Heterotrophic growth of Galdieria sulphuraria on residues from aquaculture and fish processing industries.
Bioresource Technology, 2023.
https://doi.org/10.1016/j.biortech.2023.129281

Siddiqui, S. A., Schulte, H., Pleissner, D., Schönfelder, S., Kvangarsnes, K., Dauksas, E., Rustad, T., Cropotova, J., Heinz, V., Smetana, S.
Transformation of seafood side-streams and residuals into valuable products.
Foods, 2023.
https://doi.org/10.3390/foods12020422

Smetana, S., Ristic, D., Pleissner, D., Tuomisto, H., Parniakov, O., Heinz, V.
Meat substitutes: Resource demands and environmental footprints.
Resources, Conservation and Recycling, 2023.
https://doi.org/10.1016/j.resconrec.2022.106831

Thielemann, A. K., Pleissner, D.
Introduction to the challenges and chances regarding the utilization of nitrogen-rich by-products and waste streams.
Current Opinion in Green and Sustainable Chemistry, 2023.
https://doi.org/10.1016/j.cogsc.2023.100813

Walter, S., Zehring, J., Mink, K., Ramminger, S., Quendt, U., Zocher, K., Rohn, S.
Chemical composition of faba beans (Vicia faba) – Correlations of the protein content and selected ‘antinutrients’ in a German sample set of the cultivation years 2016, 2017, and 2018.
Journal of the Science of Food and Agriculture, 103, 2023, 729–737.
https://doi.org/10.1002/jsfa.12184

Terstegen, T., Grebenteuch, S., Rohn, S., Müller, K. J., Flöter, F., Ulbrich, M.
Organic pea starches – I. Comprehensive investigation of morphological and molecular properties.
Starch/Stärke, 75, 2023, 2200220.
https://doi.org/10.1002/star.202200220

Transferpublikationen:

Kleps, C., Malchow, R., Pleissner, D.
Nutzung von Nebenströmen aus dem Lebensmittelsektor in biotechnologischen Prozessen.
Der Lebensmittelbrief, April 2023.
Hier geht es zum Artikel

Stahn, T., Pleissner, D.
Nutzung regional vorkommender organischer Rohstoffe.
Der Lebensmittelbrief, Februar 2023. ISSN: 1866-6787.
Hier geht es zum Artikel

Für das Jahr 2022

Wissenschaftliche Publikationen

Berzins, K., Muiznieks, R., Baumanis, M. E., Strazdina, I., Shvirksts, K., Prikule, S., Galvanauskas, V., Pleissner, D., Pentjuss, A., Grube, M., Kalnenieks, U., Stalidzans, E.
Kinetic and stoichiometric modeling-based analysis of docosahexaenoic acid (DHA) production potential by C. cohnii from glycerol, glucose and ethanol.
Marine Drugs, 20, 2022, 115
https://doi.org/10.3390/md20020115

Keil, C., Grebenteuch, S., Kröncke, N., Kulow, F., Pfeif, S., Kanzler, C., Rohn, S., Boeck, G., Benning, R., Haase, H.
Systematic studies on the antioxidant capacity and volatile compound profile of yellow mealworm larvae (Tenebrio molitor L.) under different drying regimes.
Insects, 13, 2022, 166
https://doi.org/10.3390/insects13020166

Kezeya, B., Stauss, W., Zocher, K., Rohn, S., Mergenthaler, M.
Pea protein isolate as key ingredient facilitates innovation in meat and milk substitutes with profound value chain implications.
Legume Perspectives, 23, 2022, 24-26.
https://www.pgro.org/downloads/legum_perspect_23.pdf

Krell, M., Hanschen, F. S., Rohn, S.
Formation and stability of isothiocyanate protein conjugates at different pH values and bread types enriched with nasturtium (Tropaeolum majus L.).
Food Research International, 158, 2022, 111492
https://doi.org/10.1016/j.foodres.2022.111492

Krenz, L. M. M., Pleissner, D.
Valorization of landscape management grass.
Biomass Conversion and Biorefinery, 14, 2022, 2889–2905.
https://doi.org/10.1007/s13399-022-02568-0

Kunz, B. M., Pförtner, L., Weigel, S., Rohn, S., Lehmacher, A., Maul, R.
Growth and toxin production of ochratoxin A and phomopsin A forming fungi under different storage conditions in a pea (Pisum sativum) model system.
Mycotoxin Research, 38, 2022, 37-50
https://doi.org/10.1007/s12550-021-00446-8

Pahmeyer, M. J., Siddiquia, S. A., Pleissner, D., Gołaszewski, J., Heinz, V., Smetana, S.
An automated, modular system for organic waste utilization using Galdieria sulphuraria: design considerations and sustainability.
Bioresource Technology, 348, 2022, 126800
https://doi.org/10.1016/j.biortech.2022.126800

Pahmeyer, M. J., Siddiquia, S. A., Pleissner, D., Gołaszewski, J., Heinz, V., Smetana, S.
An automated, modular system for organic waste utilization using Hermetia illucens larvae: design, sustainability, and economics.
Journal of Cleaner Production, 379, 2022, 134727
https://doi.org/10.1016/j.jclepro.2022.134727

Pinto, E., Ferreira, H., Santos, C., Silva, M. N., Styles, D., Migliorini, P., Ntatsi, G., Karkanis, A., Brémaud, M. F., de Mey, Y., Meuwissen, M., Petrusan, J. I., Smetana, S., Silva, B., Krenz, L. M. M., Pleissner, D., Profeta, A., Debeljak, M., Ivanovska, A., Balazs, B., Rubiales, D., Hawes, C., Iannetta, P. P. M., Vasconcelos, M. W.
Healthier and sustainable food systems: Integrating underutilised crops in a ‘Theory of Change’ approach.
Biodiversity, functional ecosystems and sustainable food production, C. M. Springer Nature, 2022.
https://doi.org/10.1007/978-3-031-07434-9_9

Pleissner, D.
Editors: Smetana, S., Pleissner, D., Zeidler, V. Z. WageningenAn introduction to the concept of organic waste to food conversion.
Waste to Food: Returning nutrients to the food chain.  Academic Publisher, 2022.
https://doi.org/10.3920/978-90-8686-929-9

Pleissner, D., Smetana, S.
Can pulsed electric fields treated algal cells be used as stationary phase in chromatography?
Frontiers in Sustainable Food Systems, 6, 2022.
https://doi.org/10.3389/fsufs.2022.860647

Schritt, H., Pleissner, D.
Recycling of organic residues to produce insulation composites: A review.
Clean Waste Systems, 3, 2022.
https://doi.org/10.1016/j.clwas.2022.100023

Smetana, S., Pleissner, D., Zeidler, V. Z.
Waste to Food: Returning nutrients to the food chain. Wageningen Academic Publisher, 2022.
https://doi.org/10.3920/978-90-8686-929-9 (Book)

Smetana, S., Pleissner, D., Zeidler, V. Z.
Introduction: Waste to Food – Returning nutrients to the food chain.
Waste to Food: Returning nutrients to the food chain. Wageningen Academic Publisher, 2022.
https://doi.org/10.3920/978-90-8686-929-9

Smetana, S., Pleissner, D., Zeidler, V. Z.
Potential scenarios of waste to food concept and further research, development and innovation.
Waste to Food: Returning nutrients to the food chain. Wageningen Academic Publisher, 2022.
https://doi.org/10.3920/978-90-8686-929-9

Walter, S., Zehring, J., Mink, K., Quendt, U., Zocher, K., Rohn, S.
Protein content of peas (Pisum sativum) and beans (Vicia faba) – Influence of genotype and ecophysiological factors in a German sample set of the cultivation years 2016, 2017, and 2018.
Journal of Food Composition and Analysis, 105, 2022, 104257
https://doi.org/10.1016/j.jfca.2021.104257

Zehring, J., Walter, S., Quendt, U., Zocher, K., Rohn, S.
Phytic acid content of faba beans (Vicia faba) – Annual and variety effects, and influence of organic cultivation.
Agronomy, 12, 2022, 889
https://doi.org/10.3390/agronomy12040889