Concepedia

Ingrid Seuß‐Baum

IS

7

Publications

189

Citations

7

H-Index

2010

Active since

Affiliations

Fulda University of Applied Sciences(Current)

Justus-Liebig-Universität Gießen

University of Kassel

Ingrid Seuß‐Baum is an author at Fulda University of Applied Sciences specializing in food chemistry, food quality, and food safety.

Top concepts

Food ChemistryHealthMedicineFood SafetyFood QualityNutritionBiophysicsPhysiologyPsychologyBioanalysis

Publications per year

2010–2020

7

Publications

7

Influence of Pasteurization, Spray- and Freeze-Drying, and Storage on the Carotenoid Content in Egg Yolk

Michael Wenzel, Ingrid Seuß‐Baum, Elmar Schlich · Journal of Agricultural and Food Chemistry · 2010 · 47 citations

Relationship between pungency and food components – A comparison of chemical and sensory evaluations

Désirée Schneider, Ingrid Seuß‐Baum, Elmar Schlich · Food Quality and Preference · 2014 · 34 citations

Food Chemistry, Nutrition, Sensory Science (Food Sensory Science) +11

In Vitro and Sensory Evaluation of Capsaicin-Loaded Nanoformulations

Mathias Kaiser, Benedikt Kirsch, H. Häuser et al. · PLoS ONE · 2015 · 31 citations · Full text

Nanomedicine, Health Beneficial, Engineering +11

Influences of storage time and temperature on the xanthophyll content of freeze-dried egg yolk

Michael Wenzel, Ingrid Seuß‐Baum, Elmar Schlich · Food Chemistry · 2010 · 23 citations

Food Chemistry, Freeze-dried Egg Yolk, Shelf Life +7

Relationship between mustard pungency and allyl‐isothiocyanate content: A comparison of sensory and chemical evaluations

Sabrina Eib, Désirée Schneider, Oliver Hensel et al. · Journal of Food Science · 2020 · 22 citations · Full text

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