Risk Classification of Food Incidents Using a Risk Evaluation Matrix for Use in Artificial Intelligence-Supported Risk Identification by Sina Röhrs, Sascha Rohn, Yvonne Pfeifer

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Metabolomic Profiling of Cultured-Yeast and Spontaneously Fermented Coffees by Catherine Kiefer, Steffen Schwarz, Sascha Rohn, Philipp Weller

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Concentrating Cocoa Polyphenols—Clarification of an Aqueous Cocoa Extract by Protein Precipitation and Filtration by Nicole Beeler, Tilo Hühn, Sascha Rohn, Renato Colombi

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Adulteration detection in cactus seed oil: Integrating analytical chemistry and machine learning approaches by Said El Harkaoui, Cristina Ortiz Cruz, Aaron Roggenland, Micha Schneider, Sascha Rohn, Stephan Drusch, Bertrand Matthäus

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Impact of Thermal, High-Pressure, and Pulsed Electric Field Treatments on the Stability and Antioxidant Activity of Phenolic-Rich Apple Pomace Extracts by Diana Plamada, Miriam Arlt, Daniel Güterbock, Robert Sevenich, Clemens Kanzler, Susanne Neugart, Dan C. Vodnar, Helena Kieserling, Sascha Rohn

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