Concepedia
3
Publications
92
Citations
H-Index
2019
Active since
Affiliations
Friedrich Schiller University Jena(Current)
Thüringer Landesanstalt für Landwirtschaft
Max Rubner Institut
S. Zetzmann is an author at Friedrich Schiller University Jena specializing in food technology, food chemistry, and health sciences.
Top concepts
HealthFood SafetyFood QualityFood ChemistryFood Technology
Publications per year
2019–2020
Impact of different roasting conditions on sensory properties and health-related compounds of oat products
Wiebke Schlörmann, S. Zetzmann, Berthold Wiege et al. · Food Chemistry · 2019 · 52 citations
Food Chemistry, Tannin, Food Analysis +8
Impact of different roasting conditions on chemical composition, sensory quality and physicochemical properties of waxy-barley products
Wiebke Schlörmann, S. Zetzmann, Berthold Wiege et al. · Food & Function · 2019 · 29 citations
Chemopreventive effects of raw and roasted oat flakes after <i>in vitro</i> fermentation with human faecal microbiota
Michael Glei, S. Zetzmann, Stefan Lorkowski et al. · International Journal of Food Sciences and Nutrition · 2020 · 11 citations
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