Mit folgenden internationalen Partnern haben wir Kooperationen:
Prof. Dr. Ana Troncoso und Dr. Carmen García Parrilla, Universidad de Sevilla, Nutrición y Bromatología, Facultad de Farmacia, Sevilla, España (Projekt: Polyphenolanalytik von Rotweinessig)
Dr. Isidro Hermosín Gutiérrez, Universidad de Castilla La Mancha -Escuela Universitaria de Ingeniería Técnica Agrícola, Depto. de Tecnologia de Alimentos, Ciudad Real, España (Projekt: "Polyphenolanalytik von Wein")
Prof. Dr. Marín Pródanov, Universidad Autónoma de Madrid (UAM) Facultad de Ciencias, Depto. Química Física Aplicada, España (Projekt: "Analyse von Trauben- und Traubenkernextrakten")
Prof. Dr. Dietrich von Baer, Univ. de Concepción, Depto. Análisis Instrumental, Chile (Projekt: "Anthocyanprofile von Rotwein und Fruchtsäften")
Prof. Dr. Qizhen Du, Institute of Food and Biological Engineering, Hangzhou University of Commerce, China (Projekt:"Isolation, structure elucidation, and biological screening of bioactive natural products from selected traditional vegetables in China")
Frau Prof. Dr. Carmenca Duque, Universidad Nacional de Colombia, Bogota, Kolumbien (Projekt: "Aroma precursors in tropical fruits")
Frau Prof. Dr. Sue Ebeler, University of California, Davis, USA; Department of Viticulture and Enology (Projekt: "Effect of viticultural practices on flavor formation in grapes")
Dr. Yoichiro Ito, National Institutes of Health, Laboratory of Biophysical Chemistry, Bethesda, MD, USA (Projekt: "Centrifugal precipitation chromatography")
Dr. Mark Sefton, Projektkoordinator des Teilprojektes "Wine Flavor" im Cooperative Research Center for Viticulture, Australian Wine Research Institute, Adelaide, Australien
Frau Prof. Dr. Elena Stashenko, Universidad Industrial de Santander, Bucuramanga, Kolumbien (Projekt: "Antioxidants in extracts from tropical plants")
Responsible:
Andrea Wilkens
Feedback to ilc@tu-braunschweig.de
print version