Publikationen

[1] Kent, M., Knöchel, R., Daschner, F., Schimmer, O., Tejada, M., Huidobro, A., Nunes, L., Batista, I. and Martins, A.: Determination of the quality of frozen hake using its microwave dielectric properties, International Journal of  Food Science and Technology Volume 40 Issue 1 Page 55-65, January 2005.

[2] Kent, M., Oehlenschläger, J., Mierke-Klemeyer, S., Manthey-Karl, M., Knöchel, R., Daschner, F. and Schimmer, O.: A New Multivariate Approach to the Problem of Fish Quality Estimation, Food Chemistry, 87, pp. 531-535, 2004.

[3] Kent, M., Knöchel, R., Daschner, F., Schimmer, O., Oehlenschläger, J., Mierke-Klemeyer, S., Barr, U.-K. and Floberg, P.: Dielectric spectroscopy and multivariate analysis: applications to fish quality measurements, 5th International Conference on ElectromagneticWave Interaction withWater and Moist Substances, Rotorua, New Zealand, 2003.

[4] Kent, M., Knöchel, R., Daschner, F., Schimmer, O., Oehlenschläger, J., Mierke-Klemeyer, S., Barr, U.-K., Floberg P., Tejada, M., Huidobro, A., Nunes, L., Batista, I. and Martins, A.: A new approach to measurement of fresh and frozen fish quality, 1st Joint Trans Atlantic Fisheries Technology Conference, Reykjavik, Iceland, 2003.

[5] Kent, M., Knöchel, R., Daschner, F., Schimmer, O., Oehlenschläger, J., Mierke-Klemeyer, S., Barr, U.-K., Floberg, P., Tejada, M., Huidobro, A., Nunes, L., Batista, I. and Martins, A.: Time domain reflectometry as a tool for the estimation of quality in foods, Int. Agrophysics 18 (3), 2004. 197

APPENDIX G. SEQUID PUBLICATION LIST

[6] Kent, M., Oehlenschläger, J., Mierke-Klemeyer, S., Knöchel, R., Daschner, F. and Schimmer, O.: Estimation of the quality of frozen cod using a new instrumental method, European Food Research and Technology, online first, 4 September 2004.

[7] Schimmer, O., Daschner, F., Kent, M. and Knöchel, R.: Determination of Quality and Storage-Time of Dielectric Mixtures Using Time Domain Spectroscopy, Kleinheubacher Berichte 2003 - Advances in Radio Science, Germany, pp. 1-5, May 2004.

[8] Oehlenschläger, J. and Mierke-Klemeyer, S.: Changes of thaw-drip loss and cooking loss of Baltic cod (Gadus morhua) during long term storage under different freezing conditions, Deutsche Lebensmittel-Rundschau 11, pp. 435- 438, 2003.

[9] Tejada, M., Huidobro, A. and Mohamed, G.: Evolution of K value in farmed gilthead seabream, seabass and Senegalese sole, Proceeding of the WEFTA Conference 2004, 12-15 September, Federal Research Centre for Nutrition and Food, Department for Fish Quality, Pub. , Ed.: Rehbein, H., Karl, H., Manthey-Karl, M., Oehlenschläger, J. and Schubring, R., pp. 196- 199, Hamburg, Germany, 2004.

[10] Enlisting the aid of microwaves to measure the freshness of fish, in: Events at SIK, Research and business with facts and figures for 2002, SIK-Document No 159, ISSN 0280-9737.

[11]Mierke-Klemeyer,S., Schubring, R. and Oehlenschläger, J.: Veränderungen sensorischer und instrumenteller Parameter während der Gefrierlagerung von Ostseedorsch (Gadus morhua) bei unterschiedlichen Temperaturen, Inf. Fischwirtsch. Fischereiforsch., 50(4), pp. 166-180, 2003.

[12] Mierke-Klemeyer, S., Oehlenschläger, J., Schubring, R. and von Klinkowström, M.: European Community Research Project ’Sequid’: A new method for measurement the quality of seafood - The part of the Federal Research Centre for Nutrition and Food, Department for Fishquality, Proceeding of the WEFTA Conference 2004, 12-15 September, Federal Research Centre for Nutrition and Food, Department for Fish Quality, Pub., Ed.: Rehbein, H., Karl, H., Manthey-Karl, M., Oehlenschläger, J. and Schubring, R., pp. 187- 191, Hamburg, Germany, 2004. 198