Projects per year
Fingerprint
Dive into the research topics where Department of Physiological Chemistry is active. These topic labels come from the works of this organisation's members. Together they form a unique fingerprint.
Collaborations and top research areas from the last five years
Recent external collaboration on country/territory level. Dive into details by clicking on the dots or
Persons
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Enhan cing the shelf life of beef and pork rich in omega‑3 fat ty acids
Pignitter, M. (Project Lead)
1/05/23 → 30/04/26
Project: Research cooperation
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DatingSuCy: Timing the evolution of the dissimilatory sulfur cycle: a bridge between genes and geochemistry
Loy, A. (Project Lead) & Chen, S. (Co-Lead)
1/01/23 → 31/12/25
Project: Research funding
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Antioxidative advanced lipid oxidation end products in oils
Pignitter, M. (Project Lead)
20/05/21 → 19/05/24
Project: Research funding
Publications
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Pectin-based electrospun nanofiber materials for multifunctional food packaging: Bridging sustainability and safety
Ardestani, F., McClements, D. J. & Hadidi, M. (Corresponding author), Jan 2026, In: Trends in Food Science and Technology. 167, 105451.Publications: Contribution to journal › Review › Peer Reviewed
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Acute Impact of Polyphenol-Rich vs. Carbohydrate-Rich Foods and Beverages on Exercise-Induced ROS and FRAP in Healthy Sedentary Female Adults-A Randomized Controlled Trial
Gassner, M. (Corresponding author), Bragagna, L., Dasht Bayaz, H. H., Stumpf-Knaus, C., Schlosser, L., Lemberg, J., Brem, J., Pignitter, M., Strauss, M., Wagner, K.-H., König, D. (Corresponding author) & Knaus, C. S., 10 Dec 2025, In: Antioxidants. 14, 12, 1481.Publications: Contribution to journal › Article › Peer Reviewed
Open Access -
Addition of monosodium glutamate can reduce the oxidative stability of lipids in pork burger patties via early-stage Maillard reaction products formation
Auñon-Lopez, A., Rohringer, V., Taranaci, K., Alberdi-Cedeño, J. (Corresponding author) & Pignitter, M. (Corresponding author), Jan 2025, In: Current Research in Food Science. 10, 101091.Publications: Contribution to journal › Article › Peer Reviewed
Open Access
Activities
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zum Thema Bittergeschmack – vom Bitterstoff bis zu seiner Wirkung im Körper
Somoza, V. (Invited speaker)
4 Nov 2025Activity: Talks and presentations › Talk or oral contribution › Science to Science
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Neue Wege zur Optimierung von pflanzlichen Proteinen: Hoher Gesundheitswert bei bestem Geschmack
Somoza, V. (Invited speaker)
28 Oct 2025Activity: Talks and presentations › Talk or oral contribution › Science to Science
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Lifestyle-associated factors influencing sweet taste plasticity
Kimmeswenger, I. (Speaker)
16 Oct 2025Activity: Talks and presentations › Talk or oral contribution › Science to Science
Prizes
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1st place of the global Falling Walls Lab Finale 2017
Reiner, A. (Recipient), 8 Nov 2017
Prize: Prize, award or honor
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Press/Media
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Die beständige Gefahr nach Landschaftsbränden
26/03/21
1 item of Media coverage
Press/Media: Public Engagement Activities
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Wiener Forscher wollen mit neuem Verfahren Leinöl haltbarer machen
17/09/20
1 item of Media coverage
Press/Media: Public Engagement Activities
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Warum lässt Speiseöl seine Vitamine verschwinden?
18/10/17
1 Media contribution
Press/Media: Public Engagement Activities