Work & Research

◻ Research

2020: Developing an Automatic Color Determination Procedure for the Quality Assessment of Mangos (Mangifera indica) Using a CCD Camera and Color Standards. Foods, 9(11), 1709; DOI: https://doi.org/10.3390/foods9111709

2014: Charakterisierung der Fruchtpulpa definierter Kakao-Genotypen (Theobroma cacao L.) mittels HS-SPME-GC-MS/O und sensorischen Verfahren. Master Thesis, Hochschule für angewandte Wissenschaften Hamburg, Germany

2009: High-frequnecy heating of packaged food with field coupling via deionized water with optimized electrode geometry forInstitute for safety and quality in fruit and vegetables, Institute of the Federal Research for Nutrition and Food in Karlsruhe, Germany

2018: Qualitätsbewertung der Mangoreifung: Automatische Farbbestimmung und Colorstandard. Arbeitstagung der Lebensmittelchemischen Gesellschaft Regionalverband Nord 2018, http://hdl.handle.net/20.500.12738/11631

2013: Method optimization for the analysis of the aroma profile and off-flavors in spice mixture during storage using Headspace-Solid Phase Micro Extraction (HS-SPME)/Gas Chromatography-Mass Spectrometry (GSMS) and Gas Chromatography-Olfactometry (GCO), Project work for 1001 Gewürz Company, Hamburg, Germany

2017: Bewertung der Nacherntequalität thailändischer Mangos (Mangifera indica L.) der Sorten Nam Dokmai und Mahachanok: Aromanalyse. Deutscher Lebensmittelchemikertag 2017

2010: Comparative study on the biocidal effectiveness of peroxycarboxylic acids, Project work for Innovation Research, Development & Engineering (Food &Beverage), Diversey Deutschland GmbH &Co., Mannheim, Germany

◻ Work & Professional Experiences