L. I. Boitz

Analytical assessment of the intense heat load of whipping cream, coffee cream, and condensed milk at retail in Austria and Germany

H. Mayer, L. I. Boitz, 2016, Dairy science & technology.

A novel ultra-high performance liquid chromatography method for the rapid determination of β-lactoglobulin as heat load indicator in commercial milk samples.

H. Mayer, G. Fiechter, L. I. Boitz, 2015, Journal of chromatography. A.

Release of Phenolic Acids and Amino Acids during Mashing Dependent on Temperature, pH, Time, and Raw Materials

F. Methner, L. I. Boitz, K. J. Schwarz, 2012 .

Enzymatic formation of styrene during wheat beer fermentation is dependent on pitching rate and cinnamic acid content

F. Methner, L. I. Boitz, K. J. Schwarz, 2012 .

Evaluation of furosine, lactulose and acid-soluble β-lactoglobulin as time temperature integrators for whipping cream samples at retail in Austria

H. Mayer, L. I. Boitz, 2015 .

A new UHPLC method for the quantitation of furosine as heat load indicator in commercial liquid milk

H. Mayer, A. Schmidt, L. I. Boitz, 2017 .

Extended shelf life milk – One concept, different qualities: A comprehensive study on the heat load of differently processed liquid milk retailed in Austria in 2012 and 2015

H. Mayer, L. I. Boitz, 2017 .