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Dive into the research topics where Technology Facilities is active. These topic labels come from the works of this organization's members. Together they form a unique fingerprint.
Collaborations and top research areas from the last five years
Recent external collaboration on country/territory level. Dive into details by clicking on the dots or
Profiles
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Jürgen Behr
- T1 - Integrated Data Management & IT Infrastructure - Technology Facility Leader
- Transcriptome & Proteome Profiling - Scientist
Person: LSB
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Stephanie Frank
- T2 - Analytical Technologies - Technology Facility Leader
- Aroma Chemistry - Scientist
Person: LSB
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Bitter Taste Receptors TAS2R8 and TAS2R10 Reduce Proton Secretion and Differentially Modulate Cadmium Uptake in Immortalized Human Gastric Cells
Orth, H. N. (First Author), Pirkwieser, P., Giridhar, M., Boger, V., Somoza, M. M., Dunkel, A. & Somoza, V. (Last Author), Sep 2025, In: International Journal of Molecular Sciences. 26, 18, 9166.Research output: Contribution to journal › Article › peer-review
Open Access1 Scopus citations -
Characterization of the Major Odor-Active Compounds in Fresh Rhizomes and Leaves of Houttuynia cordata by Comparative Aroma Extract Dilution Analysis
Xu, Z. (First Author), Liu, J. (Co-Author), Kreißl, J. (Co-Author), Oellig, C. (Co-Author), Vetter, W. (Co-Author), Steinhaus, M. (Co-Author) & Frank, S. (Last Author), Jul 2025, In: Foods. 14, 13, 14 p., 2303.Research output: Contribution to journal › Article › peer-review
Open Access1 Scopus citations -
Contribution of mozambioside roasting products to coffee's bitter taste
Bichlmaier, C. (First Author), Fröhlich, S. M. (Co-Author), Brychcy, V. (Co-Author), Graßl, A. (Co-Author), Behrens, M. (Co-Author) & Lang, R. (Last Author), 30 Mar 2025, In: Food Chemistry. 469, 142547.Research output: Contribution to journal › Article › peer-review
Open Access7 Scopus citations
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52. Deutsche Lebensmittelchemietage
Frank, S. (Organizer) & Reglitz, K. (Organizer)
16 Sep 2024 → 18 Sep 2024Activity: Participating in or organizing an event › Organizing an event
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IT Working Group (Event)
Behr, J. (Member)
2020 → …Activity: Membership › Membership at the base level
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Research Data Working Group (Event)
Behr, J. (Member)
2020 → …Activity: Membership › Membership at the base level
Press/Media
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Vollmundiger Käsegeschmack – Vorhersage der Geschmacksentwicklung dank neuer Methode bald möglich
Fröhlich, S., Dunkel, A. & Somoza, V.
22/10/24 → 7/05/25
23 Media contributions
Press/Media
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Neue Erkenntnisse zur Geschmackswahrnehmung von Kaffee - Genetische Veranlagung spielt eine Rolle
29/01/25 → 16/04/25
60 Media contributions
Press/Media
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