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Bernd Hitzmann (1957-)

Name	Bernd Hitzmann
Time	1957- (Date of birth and death)
Place	Deutschland
Gender	männlich
Academic degree	Prof. Dr.
Related	Universität Hohenheim (2011-2023)
Further information	Ehemals tätig am Institut für Lebensmittelwissenschaft und Biotechnologie an der Universität Hohenheim; Ehemals Akad. Rat am Institut für Technische Chemie der Universität Hannover
Record type	Person
GND-Identifier	112803741
Record ID	112803741
Involved in show all Improved prediction of wheat baking quality by three novel approaches involving spectroscopic, rheological and analytical measurements and an optimized baking test Monitoring a Coffee Roasting Process Based on Near‐Infrared and Raman Spectroscopy Coupled With Chemometrics Chemometrics using near-infrared spectra for the quantification of robusta coffee and chicory added as adulterants in roasted arabica coffee Assessing the capabilities of 2D fluorescence monitoring in microtiter plates with data-driven modeling for secondary substrate limitation experiments of Hansenula polymorpha Modeling and optimization of bakery production scheduling to minimize makespan and oven idle time Advancing 2D fluorescence online monitoring in microtiter plates by separating scattered light and fluorescence measurement, using a tunable emission monochromator Advancing 2D fluorescence online monitoring in microtiter plates by separating scattered light and fluorescence measurement, using a tunable emission monochromator Assessing the capabilities of 2D fluorescence monitoring in microtiter plates with data-driven modeling for secondary substrate limitation experiments of Hansenula polymorpha Chemometric approach for profiling of metabolites of potential antioxidant activity in Apiaceae species based on LC-PDA-ESI-MS/MS and FT-NIR Improving the Leavening Effect of Ice like CO2 Gas Hydrates by Addition of Gelling Agents in Wheat Bread Influence of Non-Thermal Plasma Treatment on Structural Network Attributes of Wheat Flour and Respective Dough Novel method for the detection of adulterants in coffee and the determination of a coffee's geographical origin using near infrared spectroscopy complemented by an autoencoder Online monitoring of sourdough fermentation using a gas sensor array with multivariate data analysis Spectroscopy‐based prediction of 73 wheat quality parameters and insights for practical applications Spectroscopic-Based Prediction of Milk Foam Properties for Barista Applications Consumption of Yeast-Fermented Wheat and Rye Breads Increases Colitis and Mortality in a Mouse Model of Colitis An Innovative Approach in the Baking of Bread with CO2 Gas Hydrates as Leavening Agents Application of non-dominated sorting genetic algorithm (NSGA-II) to increase the efficiency of bakery production: A case study Application of two-dimensional fluorescence spectroscopy for the on-line monitoring of teff-based substrate fermentation inoculated with certain probiotic bacteria Consumption of Yeast-Fermented Wheat and Rye Breads Increases Colitis and Mortality in a Mouse Model of Colitis Effect of refrigerated storage on some physicochemical characteristics of a teff‐based fermented beverage and the viability of the fermenting Lactiplantibacillus plantarum and Lacticaseibacillus rhamnosus used Experimental investigation of CO2 uptake in CO2 hydrates formation with amino acids as kinetic promoters and its dissociation at high temperature Generic chemometric models for metabolite concentration prediction based on Raman spectra Online 2D Fluorescence Monitoring in Microtiter Plates Allows Prediction of Cultivation Parameters and Considerable Reduction in Sampling Efforts for Parallel Cultivations of Hansenula polymorpha Online 2D Fluorescence Monitoring in Microtiter Plates Allows Prediction of Cultivation Parameters and Considerable Reduction in Sampling Efforts for Parallel Cultivations of Hansenula polymorpha Process characterization of the transesterification of rapeseed oil to biodiesel using design of experiments and infrared spectroscopyen Rheological evaluation of wheat dough treated with ozone and ambient air during kneading and dough formation Comparison of various classification techniques for supervision of milk processing A Future Road Map for Carbon Dioxide (CO2) Gas Hydrate as an Emerging Technology in Food Research Volume Fraction Measurement of Soft (Dairy) Microgels by Standard Addition and Static Light Scattering Drought stress during anthesis alters grain protein composition and improves bread quality in field-grown Iranian and German wheat genotypes Implementation of QbD strategies in the inoculum expansion of a mAb production process Optimization of no-wait flowshop scheduling problem in bakery production with modified PSO, NEH and SA Spectroscopic analysis of chia seeds The potential of spectroscopic techniques in coffee analysis - a review Volume fraction measurement of soft (dairy) microgels by standard addition and static light scattering Application of urease inhibitor improves protein composition and bread‐baking quality of urea fertilized winter wheat Implementation of QbD strategies in the inoculum expansion of a mAb production process Parameter and state estimation of backers yeast cultivation with a gas sensor array and unscented Kalman filter Wasserabsorption von Getreidekörnern – Vergleich verschiedener Modelle Implementation of QbD strategies in the inoculum expansion of a mAb production process A novel LED-based 2D-fluorescence spectroscopy system for in-line monitoring of Chinese hamster ovary cell cultivations – Part I Prediction of the biogas production using GA and ACO input features selection method for ANN model Feedback control based on NADH fluorescence intensity for Saccharomyces cerevisiae cultivations Herstellung und Bewertung glutenfreier Brotsorten Artificial neural network for bioprocess monitoring based on fluorescence measurements: Training without offline measurements To Prof. Dr. Karl Schügerl on his 90 th birthday Between the Poles of Data‐Driven and Mechanistic Modeling for Process Operation Measurement, Modeling and Automation in Advanced Food Processing Comparison of methods for wavelength combination selection from multi-wavelength fluorescence spectra for on-line monitoring of yeast cultivations Optische Prozessanalysatoren für die Lebensmittelindustrie Supervision of Food Manufacturing Processes Using Optical Process Analyzers – An Overview † Parallel online multi‐wavelength (2D) fluorescence spectroscopy in each well of a continuously shaken microtiter plate Process analytical technologies in food industry – challenges and benefits: A status report and recommendations Prozessmikrobiologie in landwirtschaftlichen Biogasanlagen : Ermittlung der mikrobiellen Diversität sowie von hauptsächlichen verfahrenstechnischen Einflussfaktoren auf die Mikroflora : Schlussbericht zum Forschungsverbund BIOGAS-BIOCOENOSIS : Laufzeit: 01.11.2011 bis 31.10.2013 Downstream processing of high chain length polysialic acid using membrane adsorbers and clay minerals for application in tissue engineering Cytokine production using membrane adsorbers: Human basic fibroblast growth factor produced by Escherichia coli Erschließen von Prozesswissen für das Monitoring und die Regelung von Fermentationsprozessen In-situ imaging sensors for bioprocess monitoring: state of the art In‐situ‐ und On‐line‐Überwachung und Regelung biotechnologischer Prozesse

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Katalog der Deutschen Nationalbibliothek

Bernd Hitzmann (1957-)

Improved prediction of wheat baking quality by three novel approaches involving spectroscopic, rheological and analytical measurements and an optimized baking test

Monitoring a Coffee Roasting Process Based on Near‐Infrared and Raman Spectroscopy Coupled With Chemometrics

Chemometrics using near-infrared spectra for the quantification of robusta coffee and chicory added as adulterants in roasted arabica coffee

Assessing the capabilities of 2D fluorescence monitoring in microtiter plates with data-driven modeling for secondary substrate limitation experiments of Hansenula polymorpha

Modeling and optimization of bakery production scheduling to minimize makespan and oven idle time

Advancing 2D fluorescence online monitoring in microtiter plates by separating scattered light and fluorescence measurement, using a tunable emission monochromator

Advancing 2D fluorescence online monitoring in microtiter plates by separating scattered light and fluorescence measurement, using a tunable emission monochromator

Assessing the capabilities of 2D fluorescence monitoring in microtiter plates with data-driven modeling for secondary substrate limitation experiments of Hansenula polymorpha

Chemometric approach for profiling of metabolites of potential antioxidant activity in Apiaceae species based on LC-PDA-ESI-MS/MS and FT-NIR

Improving the Leavening Effect of Ice like CO2 Gas Hydrates by Addition of Gelling Agents in Wheat Bread

Influence of Non-Thermal Plasma Treatment on Structural Network Attributes of Wheat Flour and Respective Dough

Novel method for the detection of adulterants in coffee and the determination of a coffee's geographical origin using near infrared spectroscopy complemented by an autoencoder

Online monitoring of sourdough fermentation using a gas sensor array with multivariate data analysis

Spectroscopy‐based prediction of 73 wheat quality parameters and insights for practical applications

Spectroscopic-Based Prediction of Milk Foam Properties for Barista Applications

Consumption of Yeast-Fermented Wheat and Rye Breads Increases Colitis and Mortality in a Mouse Model of Colitis

An Innovative Approach in the Baking of Bread with CO2 Gas Hydrates as Leavening Agents

Application of non-dominated sorting genetic algorithm (NSGA-II) to increase the efficiency of bakery production: A case study

Application of two-dimensional fluorescence spectroscopy for the on-line monitoring of teff-based substrate fermentation inoculated with certain probiotic bacteria

Consumption of Yeast-Fermented Wheat and Rye Breads Increases Colitis and Mortality in a Mouse Model of Colitis

Effect of refrigerated storage on some physicochemical characteristics of a teff‐based fermented beverage and the viability of the fermenting Lactiplantibacillus plantarum and Lacticaseibacillus rhamnosus used

Experimental investigation of CO2 uptake in CO2 hydrates formation with amino acids as kinetic promoters and its dissociation at high temperature

Generic chemometric models for metabolite concentration prediction based on Raman spectra

Online 2D Fluorescence Monitoring in Microtiter Plates Allows Prediction of Cultivation Parameters and Considerable Reduction in Sampling Efforts for Parallel Cultivations of Hansenula polymorpha

Online 2D Fluorescence Monitoring in Microtiter Plates Allows Prediction of Cultivation Parameters and Considerable Reduction in Sampling Efforts for Parallel Cultivations of Hansenula polymorpha

Process characterization of the transesterification of rapeseed oil to biodiesel using design of experiments and infrared spectroscopyen

Rheological evaluation of wheat dough treated with ozone and ambient air during kneading and dough formation

Comparison of various classification techniques for supervision of milk processing

A Future Road Map for Carbon Dioxide (CO2) Gas Hydrate as an Emerging Technology in Food Research

Volume Fraction Measurement of Soft (Dairy) Microgels by Standard Addition and Static Light Scattering

Drought stress during anthesis alters grain protein composition and improves bread quality in field-grown Iranian and German wheat genotypes

Implementation of QbD strategies in the inoculum expansion of a mAb production process

Optimization of no-wait flowshop scheduling problem in bakery production with modified PSO, NEH and SA

Spectroscopic analysis of chia seeds

The potential of spectroscopic techniques in coffee analysis - a review

Volume fraction measurement of soft (dairy) microgels by standard addition and static light scattering

Application of urease inhibitor improves protein composition and bread‐baking quality of urea fertilized winter wheat

Implementation of QbD strategies in the inoculum expansion of a mAb production process

Parameter and state estimation of backers yeast cultivation with a gas sensor array and unscented Kalman filter

Wasserabsorption von Getreidekörnern – Vergleich verschiedener Modelle

Implementation of QbD strategies in the inoculum expansion of a mAb production process

A novel LED-based 2D-fluorescence spectroscopy system for in-line monitoring of Chinese hamster ovary cell cultivations – Part I

Prediction of the biogas production using GA and ACO input features selection method for ANN model

Feedback control based on NADH fluorescence intensity for Saccharomyces cerevisiae cultivations

Herstellung und Bewertung glutenfreier Brotsorten

Artificial neural network for bioprocess monitoring based on fluorescence measurements: Training without offline measurements

To Prof. Dr. Karl Schügerl on his 90 th birthday

Between the Poles of Data‐Driven and Mechanistic Modeling for Process Operation

Measurement, Modeling and Automation in Advanced Food Processing

Comparison of methods for wavelength combination selection from multi-wavelength fluorescence spectra for on-line monitoring of yeast cultivations

Optische Prozessanalysatoren für die Lebensmittelindustrie

Supervision of Food Manufacturing Processes Using Optical Process Analyzers – An Overview †

Parallel online multi‐wavelength (2D) fluorescence spectroscopy in each well of a continuously shaken microtiter plate

Process analytical technologies in food industry – challenges and benefits: A status report and recommendations

Prozessmikrobiologie in landwirtschaftlichen Biogasanlagen : Ermittlung der mikrobiellen Diversität sowie von hauptsächlichen verfahrenstechnischen Einflussfaktoren auf die Mikroflora : Schlussbericht zum Forschungsverbund BIOGAS-BIOCOENOSIS : Laufzeit: 01.11.2011 bis 31.10.2013

Downstream processing of high chain length polysialic acid using membrane adsorbers and clay minerals for application in tissue engineering

Cytokine production using membrane adsorbers: Human basic fibroblast growth factor produced by Escherichia coli

Erschließen von Prozesswissen für das Monitoring und die Regelung von Fermentationsprozessen

In-situ imaging sensors for bioprocess monitoring: state of the art

In‐situ‐ und On‐line‐Überwachung und Regelung biotechnologischer Prozesse