Concepedia

Siegfried Münch

SM

3

Publications

155

Citations

3

H-Index

2016

Active since

Affiliations

Max Rubner Institut(Current)

Siegfried Münch is an author at Max Rubner Institut specializing in analytical chemistry, mass spectrometry, and food quality.

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Publications per year

2016–2024

3

Publications

3

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

B. Hoffmann, Siegfried Münch, Fredi Schwägele et al. · Food Control · 2016 · 89 citations

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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

Wolfgang Jira, Siegfried Münch · Food Chemistry · 2018 · 54 citations

, , +15

High-pressure processing enhances saltiness perception and sensory acceptability of raw but not of cooked cured pork loins—leveraging salty and umami taste

Tomás Bolumar, Regina Lohmayer, Manuela Peukert et al. · Frontiers in Nutrition · 2024 · 12 citations · Full text

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