University of Hohenheim

The University of Hohenheim (founded 1818) is at the forefront of agricultural sciences and food sciences in Germany. Studying at the University of Hohenheim is characterized by research-oriented and innovative learning, whereby not only basic research, but also application-oriented and solution-oriented approaches are taught. Special emphasis is placed on internal and external cooperations as well as interdisciplinary collaboration.

The Institute of Food Chemistry is integrated into the research association at the University of Hohenheim, thus ensuring an exchange within the areas of competence. The partners benefit from professional transfer as well as from the shared use of various techniques, instruments and procedures.

The working group of Prof. Dr. Vetter has particular expertise in the analysis of polyhalogenated compounds, lipid components and preparative methods. Another area of ​​research is the authenticity testing of foods using stabile isotope and elemental analysis.


LITERATURE

δ13C values and phytanic acid diastereomer ratios: combined evaluation of two markers suggested for authentication of organic milk and dairy products
Stefanie Kaffarnik, Markus Schröder, Katja Lehnert, Ton Baars, Walter Vetter
European Food Research and Technology 238, 819-827 (2014)

Anteiso-fatty acids in Brussels sprouts (Brassica oleracea var. gemmifera L.): Quantities, enantioselectivity and stable carbon isotope ratios
Dorothee Eibler, Carolin Seyfried, Stefanie Kaffarnik, Walter Vetter
Journal of Agricultural and Food Chemistry 63, 8921-8929 (2015)

Stable carbon isotope ratios of POPs – a tracer that can lead to the origins of pollution
Walter Vetter, Simon Gaul, Wolfgang Armbruster
Environment International 34, 357-362 (2008)

Method Development for the Determination of Free and Esterified Sterols in Button Mushrooms (Agaricus bisporus)
Simon Hammann, Walter Vetter
Journal of Agricultural and Food Chemistry 64, 3437-3444 (2016)

Esterified sterols and their contribution to the total sterols in edible mushrooms
Simon Hammann, Katja Lehnert, Walter Vetter
Journal of Food Composition and Analysis 54, 48-54 (2016)

Application of Ethyl Esters and d3-Methyl Esters as Internal Standards for the Gas Chromatographic Quantification of Transesterified Fatty Acid Methyl Esters in Food
Saskia Thurnhofer, Walter Vetter
Journal of Agricultural and Food Chemistry 54, 3209-3214 (2006)

Contact

University of Hohenheim
Instiute of Food Chemistry (170b)
Prof. Walter Vetter
Garbenstr. 28
70599 Stuttgart

Tel: +49711 / 459-24016
walter.vetter@uni-hohenheim.de
http://akvetter.uni-hohenheim.de/index.htm

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