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Udo Scharf

University of Nottingham

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Publication

Featured researches published by Udo Scharf.

Archive | 2005

Water-Dispersible Xanthan Gum Containing Composition

Imad A. Farhat; Sandra E. Hill; John R. Mitchell; Udo Scharf; Nuno Miguel Fernandes Diogo Sereno; Peter Stolz

Archive | 2005

Laminated dough products and the use of protease at the outer surface to improve crispiness thereof after baking

Neil Graham Hargreaves; Eva-Maria Brinker; Udo Scharf; Johannes Jozef Plijter; Johanna Plijter; Son Matheus Wilhelmus Louis Jozef Van; Martijn Willem-Jan Noort; Simon Christopher Huscroft

Archive | 2005

Use of aminopeptidase in dough, doughs and bread improvers comprising aminopeptidase

Udo Scharf; Peter Stolz; Simon Christopher Huscroft; Kerstin Schmidt

Archive | 2005

A method of preparing dough products

Peter Stolz; Simon Christopher Huscroft; Neil Graham Hargreaves; Udo Scharf; Kerstin Hahn-Schmidt; Mathieu Van Son; Martijn Willem-Jan Noort

Archive | 2010

WASSERDISPERGIERBARE XANTHANHALTIGE ZUSAMMENSETZUNG

Imad A. Farhat; Sandra E. Hill; John R. Mitchell; Udo Scharf; Nuno Miguel Fernandes Diogo Sereno; Peter Stolz

Archive | 2008

USE OF AMINOPEPTIDASE IN DOUGH AS A BREAD IMPROVER

Udo Scharf; Peter Stolz; Simon Christopher Huscroft; Kerstin Schmidt-Hahn

Archive | 2005

Blätterteigprodukte und die verwendung von protease an der äusseren oberfläche zur verbesserung der knusprigkeit dieser produkte nach dem backen Puff pastry products and the use of protease on the outer surface to improve the crispness of the products after baking

Neil Graham Hargreaves; Eva-Maria Brinker; Udo Scharf; Johannes Jozef Plijter; Johanna Plijter; Son Matheus Wilhelmus Louis Jozef Van; Martijn Willem-Jan Noort; Simon Christopher Huscroft

Archive | 2005

Verwendung von aminopeptidase in teig als backmittel Use of aminopeptidase in dough back as medium

Simon Christopher Huscroft; Udo Scharf; Kerstin Schmidt-Hahn; Peter Stolz

Archive | 2005

Puff pastry products and use of protease on the outer surface to improve its crispness after baking.

Eva-Maria Brinker; Neil Graham Hargreaves; Simon Christopher Huscroft; Martijn Willem-Jan Noort; Johanna Plijter; Johannes Jozef Plijter; Udo Scharf; Son Matheus Wilhelmus Louis Jozef Van

Archive | 2005

Use of aminopeptidase in dough as baking agent

Simon Christopher Huscroft; Udo Scharf; Kerstin Schmidt-Hahn; Peter Stolz

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Collaboration

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Peter Stolz

University of Nottingham

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Imad A. Farhat

University of Nottingham

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John R. Mitchell

University of Nottingham

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Nuno Miguel Fernandes Diogo Sereno

University of Nottingham

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Sandra E. Hill

University of Nottingham

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