Max Rubner Institut

Recent papers from Max Rubner Institut

1. Quinoa‐Based Fermented Beverages: Influence of Soaking and Flavor Masking on Quality and ProbioticsCereal Chemistry · 2026
2. Salt-Sensitive Hypertension Begins With Intracellular K + and Water LossHypertension · 2026
3. Preharvest drought and salinity modulate postharvest physiology, quality, and secondary metabolites of tomato fruit during storagePostharvest Biology and Technology · 2026
4. Chemical composition and oxidative stability of Sudanese pumpkin seed oil assessed using hybrid regression modelingDiscover Food · 2026
5. Ergot severity, ergot incidence and quality characteristics in German winter rye hybrid and population varietiesEuropean Journal of Agronomy · 2026
6. The eukaryotic host–microbe–phage–nutrition interplay determines the bacterial effectors of supplemental lysine’s health benefits: An experimental cellular senescence model of digestive conditions in older adultsMechanisms of Ageing and Development · 2026
7. Mapping central elements of social sustainability in food production and consumptionDiscover Sustainability · 2026
8. iso 9-HODE and iso 13-HODE: Novel Markers of Thermal Processing in Vegetable OilsJournal of Agricultural and Food Chemistry · 2026
9. Food consumption and nutrient intake in children on day-care days: results from the nationwide German KiESEL studyFrontiers in Nutrition · 2026
10. Developing a comprehensive database of nitrogen-to-protein conversion factors: the NiCE factors databaseFood Chemistry · 2026
11. Protein intake and risk of urolithiasis and kidney diseases: an umbrella review of systematic reviews for the evidence-based guideline of the German Nutrition SocietyEuropean Journal of Nutrition · 2023
12. A targeted proteomics method for quantifying cartilage in various chicken raw materialsJournal of Food Composition and Analysis · 2026
13. Effectiveness of selected interventions against Campylobacter spp. in chicken meat: A quantitative microbial risk assessment model for GermanyFood Control · 2026
14. Impact of nutrient concentration and pH on vegetative growth and leaf metabolite composition of Vanilla planifolia in soilless cultureDiscover Plants. · 2026
15. Complex structured meat analogues via hybrid extrusion printing by incorporation of oil-containing ionically gelling alginate bindersFood Hydrocolloids · 2026
16. Examining two edible insect oils compared with traditional edible oils: main bioactive compounds and safety against oxidationBritish Food Journal · 2026
17. Nitrogen supply modulates carbon–nitrogen balance and metabolic profiles in contrasting onion varietiesFrontiers in Plant Science · 2026
18. Effects of sourdough and yeast fermented breads consumption on glycaemia in healthy populations: a systematic reviewFrontiers in Nutrition · 2026
19. Allulose as Alternative for Sucrose in Baked Goods: Implications for the Quality of CookiesJournal of Food Composition and Analysis · 2026
20. Chickpea´s varietal differences on the functional, thermal, and morphological properties of protein concentrates derived thereofApplied Food Research · 2026