http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_6b49d044a28bf016468ac8e43ce8f1d6
Outgoing Links
| Predicate | Object |
|---|---|
| family-name | Weiss |
| name | Jochen Weiss |
| given-name | Jochen |
| organization-name | Department of Food Physics and Meat Science; Institute of Food Science and Biotechnology; University of Hohenheim; 70599 Stuttgart, Germany Department of Food Science and Technology, The University of Tennessee, 2605 River Road, Knoxville, Tennessee 37996-4591, Department of Biochemistry, Cellular, and Molecular Biology, The University of Tennessee, Walters Life Science Building, 1414 West Cumberland Road, Knoxville, Tennessee 37996, and Department of Food Science, Chenoweth Laboratory 234, 100 Holdsworth Way, University of Massachusetts, Amherst, Massachusetts 01003-1410 Dept. of Food Engineering, Faculty of Chemical and Metallurgical Engineering Istanbul Technical Univ. 34469 Maslak Istanbul Turkey; Dept. of Food Physics and Meat Science, Inst. of Food Science and Biotechnology Univ. of Hohenheim Garbenstrasse 25 70599 Stuttgart Germany Dept. of Food Physics and Meat Science Univ. of Hohenheim Garbenstrasse 21/25 70599 Stuttgart Germany Department of Food Science, Chenoweth Laboratory, University of Massachusetts, 100 Holdsworth Way, Amherst, Massachusetts 01003, and Lipotechny Laboratory, UMRIATE, TA B-62/16, 73 Rue JF Breton, 34398 Montpellier Cedex 5, France Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology University of Hohenheim Garbenstrasse 21/25 70599 Stuttgart Germany Dept. of Food Physics and Meat Science, Inst. of Food Science and Biotechnology Univ. of Hohenheim Garbenstrasse 21/25 70599 Stuttgart Germany Department of Food Science, University of Massachusetts, 100 Holdsworth Way, Amherst, Massachusetts 01003, and Department of Food Science and Nutrition, University of Iceland, Hjardarhagi 2-6, Reykjavik 107, Iceland Department of Food Science, University of Massachusetts, Amherst, Massachusetts. Department of Food Science and Technology, 2605 River Road, Department of Biochemistry and Cellular and Molecular Biology, Walter Life Sciences, and Food Safety Center of Excellence, The University of Tennessee, Knoxville, Tennessee 37996 Department of Food Structure and Functionality, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 25, 70599 Stuttgart, Germany Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstraße 21/25, 70599 Stuttgart, Germany Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology University of Hohenheim Stuttgart Germany Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology University of Hohenheim Garbenstrasse 21/25 Stuttgart 70599 Germany University of Hohenheim 1 Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, , Garbenstr. 25, 70599 Stuttgart, Germany Department of Food Science, 234 Chenoweth Laboratory, University of Massachusetts, 100 Holdsworth Way, Amherst, Massachusetts, Department of Food Science and Technology, 101 McLeod Hall, University of Tennessee, Knoxville, Tennessee, and Department of Food Science, University of Iceland, Reykjavik, Iceland Department of Food Science, Chenoweth Laboratory, University of Massachusetts, Amherst, Massachusetts 01003 Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany Biopolymers and Colloids Research Laboratory, Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, and Division of Food Sciences, University of Nottingham, Sutton Bonington Campus, Loughborough Leics, LE12 5RD, U.K. Institut für Lebensmittelwissenschaft und Biotechnologie Universität Hohenheim Stuttgart Germany Department of Food Material Science Institute of Food Science and Biotechnology University of Hohenheim Garbenstrasse 21/25 Stuttgart Germany Department of Food Technology−Institute of Food Engineering for Development, Universidad Politécnica de Valencia, Valencia, Spain, and Food Biophysics and Nanotechnology Laboratory and Biopolymers and Colloids Research Laboratory, Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003 Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany Department of Food Science University of Massachusetts Amherst, Massachusetts 01003 Dept. of Food Physics and Meat Science, Inst. of Food Science and Biotechnology Univ. of Hohenheim Garbenstraße 21/25 P.O. Box 70599 Stuttgart Germany Dept. of Food Physics and Meat Science, Inst. of Food Science and Biotechnology Univ. of Hohenheim Garbenstraße 21 70599 Stuttgart Germany Department of Food Science and Biotechnology, University of Hohenheim, D-70599 Stuttgart, Germany Dept. of Food Physics and Meat Science, Inst. of Food Science and Biotechnology Univ. of Hohenheim Garbenstrasse 25 70599 Stuttgart Germany Department of Food Science and Biotechnology, University of Hohenheim, 70599 Stuttgart, Germany Colloidal and Interfacial Food Science Laboratory, Department of Food Science and Technology, The University of Tennessee, 2605 River Road, Knoxville, Tennessee 37996, and Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003 Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, 70599 Stuttgart, Germany; Department of Food Science, 234 Chenoweth Laboratory, University of Massachusetts, 100 Holdsworth Way, Amherst, Massachusetts 01003, Department of Food Science and Technology, 101 McLeod Hall, University of Tennessee, Knoxville, Tennessee 37996, and Department of Food Science, University of Iceland, Reykjavik, Iceland Colloidal and Interfacial Food Science Laboratory, Department of Food Science and Technology, University of Tennessee, Knoxville, Tennessee 37996 Department of Food Physics and Meat Science, University of Hohenheim, Stuttgart, Germany Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany Food Biopolymers Research Group, Department of Food Science and Technology, The University of Tennessee, 2509 River Drive, Knoxville, Tennessee 37996-4539; Department of Biosystems Engineering and Soil Science, The University of Tennessee, 2506 E. J. Chapman Drive, Knoxville, Tennessee 37996-4531; and Food Biophysics and Nanotechnology Laboratory, Department of Food Science, Chenoweth Laboratory 234, University of Massachusetts, Amherst, Massachusetts 01003 Department of Food Material Science, Institute of Food Science and Biotechnology University of Hohenheim Stuttgart Germany ENSBANA, University of Burgundy, Campus Universitaire, Dijon F-21000, France, and Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003 Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany; Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology Hohenheim University D‐70599 Stuttgart Germany Department of Food Science, Chenoweth Laboratory, University of Massachusetts, Amherst, Massachusetts 01003, and Department of Food Science, Louisiana State University, Baton Rouge, Louisiana 70803 Department of Food Material Science Institute of Food Science and Biotechnology University of Hohenheim Stuttgart Germany CIRAD PERSYST, Joint Research Unit on Agropolymers Engineering and Emerging Technologies, Montpellier F-34398, France, IRC Montpellier SupAgro 1101, av. Agropolis BP 5098 34093, Montpellier Cedex 05, France, and Chenoweth Laboratory, Department of Food Science, University of Massachusetts, 100 Holdsworth Way, Amherst, Massachusetts 01003 Biopolymers and Colloids Research Laboratory, Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, and Division of Food Sciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leics LE12 5RD, United Kingdom Dept. of Food Physics and Meat Science Inst. of Food Science and Biotechnology Univ. of Hohenheim Garbenstrasse 21/25 70599 Stuttgart Germany Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, 70599 Stuttgart, Germany; Department of Food Physics and Meat Science; Institute of Food Science and Biotechnology; University of Hohenheim; 70599 Stuttgart; Germany Department of Food Physics and Meat Science, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany |
Incoming Links
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