Zur Entwicklung tiefenpsychologischer Ausbildungsinstitute; Development of psychodynamic training institutes;
- 期刊名称Psychotherapeut
- 作者Schauenburg, Henning; Dinger, Ulrike; Kriebel, Achim; Huber, Julia; Friederich, Hans-Christoph; Herzog, Wolfgang; Nikendei, Christoph
- 卷第64卷
- 期第1期
- 印刷ISSN0935-6185
- 电子ISSN1432-2080
- 文件大小262.92KB
- 发表时间2019-1
- DOI10.1007/s00278-018-0320-2
- 页码46-54
Liquid and firm sourdough fermentation: microbial robustness and interactions during consecutive backsloppingsGalli, Viola; Venturi, Manuel; Pini, Niccolò; Guerrini, Simona; Granchi, Lisa; Vincenzini, Massimo · LWT · 2019
Use of Selected Lactobacilli to Increase γ-Aminobutyric Acid (GABA) Content in Sourdough Bread Enriched with Amaranth FlourVenturi, Manuel; Galli, Viola; Pini, Niccolò; Guerrini, Simona; Granchi, Lisa · Foods · 2019
Bioactive compounds in sorghumPrzybylska-Balcerek, Anna; Frankowski, Jakub; Stuper-Szablewska, Kinga · European Food Research and Technology · 2018
CHIMALI 2018: facts and figuresVittori, Sauro; Arlorio, Marco · European Food Research and Technology · 2019
Proteomic profile of coconutsHuang, Jingmin; Liu, XiaoQing; Lan, Quanxue; Lai, Xintian; Luo, Zhen; Yang, GuoWu · European Food Research and Technology · 2016
Possibilities for the specific reduction of fructosePietsch, Paul; Richter, Renate · European Food Research and Technology · 2016
Model studies on benzene formation from benzaldehydeFrank, Stephanie; Dunkel, Andreas; Schieberle, Peter · European Food Research and Technology · 2020
Lysozyme separation from chicken egg white: a reviewShahmohammadi, Azin · European Food Research and Technology · 2017
DNA-based analytical methods for milk authenticationKalogianni, Despina P. · European Food Research and Technology · 2017
Innovations in the food packaging market: active packagingWyrwa, Joanna; Barska, Anetta · European Food Research and Technology · 2017