Search Results - "Jira, Wolfgang"

Journal Article

Polycyclic aromatic hydrocarbons in German smoked meat products

by Jira, Wolfgang Jira, Wolfgang Published in European Food Research and Technology (01.01.2010)

“...The contents of the 15+1 EU priority PAH were analysed from 113 representative commercial smoked German meat products collected in the year 2006 with a...”

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A rapid UHPLC-MS/MS screening method for the detection of the addition of porcine blood plasma to emulsion-type pork sausages

by Stader, Christian Judas, Michael Jira, Wolfgang Published in Analytical and bioanalytical chemistry (01.10.2019)

“...The adulteration of meat products by the undeclared addition of commercially available blood plasma powder is quite conceivable due to low costs, high protein...”

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Journal Article

A GC/MS method for the determination of carcinogenic polycyclic aromatic hydrocarbons (PAH) in smoked meat products and liquid smokes

by Jira, Wolfgang Published in European food research & technology (01.01.2004)

“...A GC/MS method for the determination of ten polycyclic aromatic hydrocarbons (PAH) with four to six condensed aromatic carbon rings (including the six...”

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Journal Article

Polycyclic aromatic hydrocarbons (PAH) in various types of tea

by Ziegenhals, Katja Jira, Wolfgang Speer, Karl Published in European food research & technology (01.11.2008)

“...For the analysis of the 16 PAH (EFSA-PAH), which are classified as priority for different food groups by the Scientific Committee on Food (SCF) and the Joint...”

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Journal Article

Polycyclic aromatic hydrocarbons (PAHs) in traditional and industrial smoked beef and pork ham from Serbia

by Djinovic, Jasna Popovic, Aleksandar Jira, Wolfgang Published in European food research & technology (01.08.2008)

“...Smoked beef and pork ham samples were analysed during process of smoking (after packing and storing) for the presence of the 16 EU priority PAHs via Fast...”

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Journal Article

Das erste Treffen der § 64 LFGB Arbeitsgruppe „Massenspektrometrische Proteinanalytik

by Becker, René Wittke, Stefan Brockmeyer, Jens Schwägele, Fredi Jira, Wolfgang Uhlig, Steffen Pöpping, Bert Szabo, Kathrin Stoyke, Manfred Published in Journal für Verbraucherschutz und Lebensmittelsicherheit (01.09.2018)

“...Massenspektrometrische Verfahren verfügen über ein großes Potenzial für die Bestimmung von Proteinen in Lebensmitteln. Die Kombination von...”

Journal Article

Identification of benzalkonium chloride in food additives and its inefficacy against bacteria in minced meat and raw sausage batters

by Kröckel, Lothar Jira, Wolfgang Wild, Dieter Published in European food research & technology (01.05.2003)

“...There is a growing market for 'natural' food preservatives though their active ingredients are poorly known. We analysed four such additives, Bacterin,...”

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A sensitive HPLC-MS/MS screening method for the simultaneous detection of barley, maize, oats, rice, rye and wheat proteins in meat products

by Jira, Wolfgang Münch, Siegfried Published in Food chemistry (01.03.2019)

“...•Tryptic marker peptides for barley, maize, oats, rice, rye and wheat were identified.•An HPLC-MS/MS method to detect grain proteins in meat products was...”

Journal Article

Polycyclic aromatic hydrocarbons (PAHs) in different types of smoked meat products from Serbia

by Djinovic, Jasna Popovic, Aleksandar Jira, Wolfgang Published in Meat science (01.10.2008)

“...The contents of the16 EU priority PAHs in six different meat products from Serbia (beef ham, pork ham, bacon without skin, bacon with skin, cajna sausage and...”

Journal Article

Authentication of nine poultry species using high-performance liquid chromatography–tandem mass spectrometry

by Häfner, Lukas Kalkhof, Stefan Jira, Wolfgang Published in Food control (01.04.2021)

“...The fraudulent substitution of high-quality with lower priced poultry meat is quite conceivable and consumers’ concerns have been reported previously. A...”

Journal Article

A sensitive high performance liquid chromatography–tandem mass spectrometry method for the detection of microbial transglutaminase in different types of restructured meat

by Jira, Wolfgang Schwägele, Fredi Published in Food chemistry (15.04.2017)

“...•Characteristic tryptic marker peptides for microbial transglutaminase were identified.•A HPLC–MS/MS detection of transglutaminase in restructured meat is...”

Journal Article

A sensitive HPLC-MS/MS method for the simultaneous detection of microbial transglutaminase, and bovine and porcine fibrinogen/thrombin in restructured meat

by Jira, Wolfgang Schwägele, Fredi Published in Food chemistry (15.12.2017)

“...•Characteristic marker peptides for bovine and porcine fibrinogen were identified.•Peak areas of fibrinogen peptides are significantly higher in restructured...”

Journal Article

Creatine blooms on the surface of prepacked fermented sausages

by Kröckel, Lothar Jira, Wolfgang Kühne, Ditmar Müller, Wolf-Dieter Published in European food research & technology (01.07.2003)

“...Undesired coatings have been repeatedly observed on the surface of prepacked raw fermented sausages. In some cases d,l-lactate was identified as a major...”

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Journal Article

Polycyclic aromatic hydrocarbons (PAH) and phenolic substances in meat products smoked with different types of wood and smoking spices

by Hitzel, Alexander Pöhlmann, Margarete Schwägele, Fredi Speer, Karl Jira, Wolfgang Published in Food chemistry (15.08.2013)

“...► Frankfurter-type sausages and mini-salamis were smoked, using different types of wood. ► GC/MS analysis of PAH and phenolic compounds of smoked sausages. ►...”

Journal Article

A sensitive HPLC-MS/MS screening method for the simultaneous detection of lupine, pea, and soy proteins in meat products

by Hoffmann, Björn Münch, Siegfried Schwägele, Fredi Neusüß, Christian Jira, Wolfgang Published in Food control (01.01.2017)

“...The use of vegetable proteins in various types of meat products is common practice. In order to control food specifications, also with regard to food fraud and...”

Journal Article

Contents of polycyclic aromatic hydrocarbons (PAH) and phenolic substances in Frankfurter-type sausages depending on smoking conditions using glow smoke

by Pöhlmann, Margarete Hitzel, Alexander Schwägele, Fredi Speer, Karl Jira, Wolfgang Published in Meat science (01.01.2012)

“...The contents of polycyclic aromatic hydrocarbons (PAH) and phenolic substances in Frankfurter-type sausages were investigated depending on hot smoking...”

Journal Article

Production of dry-cured formed ham with different concentrations of microbial transglutaminase: Mass spectrometric analysis and sensory evaluation

by Jira, Wolfgang Sadeghi-Mehr, Arash Brüggemann, Dagmar A Schwägele, Fredi Published in Meat science (01.07.2017)

“...Dry-cured formed hams were produced with different concentrations of microbial transglutaminase (TG; 0.05, 0.1, 0.2, 0.5, and 0.8% Activa PB) and...”

Journal Article

SPIONs functionalized with small peptides for binding of lipopolysaccharide, a pathophysiologically relevant microbial product

by Karawacka, Weronika Janko, Christina Unterweger, Harald Mühlberger, Marina Lyer, Stefan Taccardi, Nicola Mokhir, Andriy Jira, Wolfgang Peukert, Wolfgang Boccaccini, Aldo R Kolot, Mikhail Strauss, Richard Bogdan, Christian Alexiou, Christoph Tietze, Rainer Published in Colloids and surfaces, B, Biointerfaces (01.02.2019)

“...[Display omitted] •16-mer peptides from binding motives of agglutinating salivary proteins act as specific pathogen scavengers.•A reliable orthogonal binding...”

Journal Article

Influence of different smoke generation methods on the contents of polycyclic aromatic hydrocarbons (PAH) and phenolic substances in Frankfurter-type sausages

by Pöhlmann, Margarete Hitzel, Alexander Schwägele, Fredi Speer, Karl Jira, Wolfgang Published in Food control (01.12.2013)

“...The contents of polycyclic aromatic hydrocarbons (15 + 1 EU priority PAH) and phenolic substances (guaiacol, 4-methylguaiacol, syringol, eugenol, and...”

Journal Article

Polycyclic aromatic hydrocarbons (PAH) and phenolic substances in smoked Frankfurter-type sausages depending on type of casing and fat content

by Pöhlmann, Margarete Hitzel, Alexander Schwägele, Fredi Speer, Karl Jira, Wolfgang Published in Food control (01.05.2013)

“...The contents of polycyclic aromatic hydrocarbons (15 + 1 EU priority PAH) and phenolic substances (guaiacol, 4-methylguaiacol, syringol, eugenol, and...”

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