One Two
Sie sind hier: Startseite Publikationen Zeitschriften



Klein, S.E.; Alzagameem, A.; Rumpf, J.; Korte, I.; Kreyenschmidt, J.; Schulze, M. Antimicrobial Activity of Lignin-Derived Polyurethane Coatings Prepared from Unmodified and Demethylated Lignins. Coatings 2019, 9, 494.


Savin M, Parcina M, Schmoger S, Kreyenschmidt J, Käsbohrer A, Hammerl JA. 2019. Draft genome sequences of Acinetobacter baumannii isolates recovered from sewage water from a poultry slaughterhouse in Germany. Microbiol Resour Announc 8:e00553-19.


Havelt, T., Brettschneider, S., Tung Do, X., Korte, I., Kreyenschmidt, J., Schmitz, M. (2019): Sustainable Extraction and Characterisation of Bioactive Compounds from Horse Chestnut Seed Coats for the Development of Bio-Based Additives. Resources 2019, 8, 114; doi:10.3390/resources8020114.


Jaafreh, Sawsan; Valler, Ole; Kreyenschmidt, Judith; Günther, Klaus; Kaul, Peter (2019): In vitro discrimination and classification of Microbial Flora of Poultry using two dispersive Raman spectrometers (microscope and Portable Fiber-Optic systems) in tandem with chemometric analysis. In: Talanta 202, S. 411–425. DOI: 10.1016/j.talanta.2019.04.082.


Alzagameem, A.; Klein, S.E.; Bergs, M.; Do, X.T.; Korte, I.; Dohlen, S.; Hüwe, C.; Kreyenschmidt, J.; Kamm, B.; Larkins, M.; Schulze, M. Antimicrobial Activity of Lignin and Lignin-Derived Cellulose and Chitosan Composites Against Selected Pathogenic and Spoilage Microorganisms. Polymers 2019, 11, 670,


Dohlen S, Albrecht A, Kreyenschmidt J. Sustainable packaging solutions to improve resource efficiency in supply chains of perishable products. In: Kreyenschmidt J, Dohlen S, editors. Living Handbook of Perishable Food Supply Chains. Cologne: PUBLISSO; 2016. DOI: 10.5680/lhpfsc000002.


Albrecht, A., Hebel, M., Heinemann, C., Herbert, U., Miskel, D., Saremi, B., Kreyenschmidt, J. (2019): Assessment of meat quality and shelf life from broilers fed with different sources and concentrations of methionine. Journal of Food Quality, Article ID 6182580,


Albrecht, A., Hebel, M., Mittler, M., Hurck, C., Gillmann, K., Heitkönig, B., Bitschinski, D., Kreyenschmidt, J. (2019): Influence of different production systems on the quality and shelf life of poultry meat. Journal of Food Quality, Article ID 3718057,  



Witzler, M., Alzagameem, A., Bergs, M., Khaldi-Hansen, B.E., Klein, S.E., Hielscher, D., Kamm, B., Kreyenschmidt, J., Tobiasch, E., Schulze, M. (2018): Lignin-derived biomaterials for drug release and tissue engenieering. Molecules 23(8): E1885. Doi: 10.3390/molecules23081885.


Hüwe, C.; Schmeichel, J.; Brodkorb, F; Dohlen, S.; Kalbfleisch, K.; Kreyenschmidt, M.; Lorenz, R.; Kreyenschmidt. J. (2018): Potential of antimicrobial treatment of linear low-density polyethylene with poly((tert-butyl-amino)-methyl-styrene) to reduce biofilm formation in the food industry. Biofouling (2018). 

Jaafreh, S.; Breuch, R.; Günther, K.; Kreyenschmidt, J.; Kaul, P. (2018): Rapid Poultry Spoilage Evaluation Using Portable Fiber-Optic Raman Spectrometer. Food Anal. Methods (2018).



Strotmann, C.; Friedrich, S.; Kreyenschmidt, J.; Teitscheid, K.; Ritter, G. (2017): Reducing food waste in three healthcare food-service facilities – A comparison of food provided and wasted before and after developing measures in a participatory approach. Sustainability (accepted)


Dohlen, S., Braun, C., Brodkorb, F. Fischer, B., Ilg, Y., Kalbfleisch, K., Kreyenschmidt, M., Lorenz, R., and Kreyenschmidt, J. (2017): Effect of different packaging materials containing poly-[2-(tert-butylamino) methylstyrene] on the growth of spoilage and pathogenic bacteria on fresh meat. Int J Food Microbiol 257, 91–100


Klein, D.; Maurer, S.; Herbert, U.; Kreyenschmidt, J,; Kaul, P. (2017): Detection of Volatile Organic Compounds Arising from Chicken Breast Filets Under Modified Atmosphere Packaging Using TD-GC/MS. Food Anal. Methods. DOI: 10.1007/s12161-017-0978-z.


Strotmann, C.; Niepagenkemper, L.; Göbel, C.; Flügge, F.; Friedrich, S.; Kreyenschmidt, J.; Ritter, G. (2017): The LAV Platform – Preventing Food Waste in SMEs of the German Food Industry and the Hospitality Sector – The Participatory Development of an Online Toolbox of Instruments Encountering Food Waste and its Transfer into the Public. Sustainability (accepted)


Braun, C.; Dohlen, S.; Ilg, Y.; Brodkorb, F.; Fischer, B.; Heindirk, P.; Kalbfleisch, K.; Richter, T.; Robers, O.; Kreyenschmidt, M.; Lorenz, R.; Kreyenschmidt, J. (2017): Antimicrobial Activity of Intrinsic Antimicrobial Polymers Based on Poly((tertbutyl-amino)-methyl-styrene) Against Selected Pathogenic and Spoilage Microorganisms Relevant in Meat Processing Facilities. Journal of Antimicrobial Agents Journal of Antimicrobial Agents 3: 136. doi:10.4172/2472-1212.1000136


Strotmann, C., Göbel, C., Friedrich, S., Kreyenschmidt, J., Ritter, G., Teitscheid, P. (2017): A Participatory Approach to Minimizing Food Waste in the Food Industry—A Manual for Managers. Sustainability 9, 66.


Albrecht, A., Herbert, U., Miskel, D., Heinemann, C., Braun, C., Dohlen, S., Zeitz, J. O., Eder, K., Saremi, B., Kreyenschmidt, J. (2017): Effect of methionine supplementation in chicken feed on the quality and shelf life of fresh poultry meat. Poultry Science (in press).


Dohlen, S., Braun, C., Brodkorb, F., Fischer, B., Ilg, Y., Kalbfleisch, K., Lorenz, R., Robers, O., Kreyenschmidt, M. & Kreyenschmidt, J. (2016): Potential of the polymer poly‐[2‐(tert‐butylamino) methylstyrene] as antimicrobial packaging material for meat products. Journal of Applied Microbiology, accepted (18.07.2016). DOI: 10.1111/jam.13236


Dohlen, S. und Kreyenschmidt, J. (2016): Frischeverlust verzögern – Aktive und intelligente Verpackungen reduzieren Ausschüsse in Fleisch erzeugenden Ketten. Fleischwirtschaft 5, 56-70.

Lorenz, R.; Brodkorb, F.; Fischer, B.; Kalbfleisch, K.; M. Kreyenschmidt; Kreyenschmidt, J.; Braun, C.; Dohlen, S. (2016): Multiresistent aus eigenem Antrieb- Breite antimkrobielle Aktivität als intrinsische Eigenschaft thermoplastischer und duromerer Kunststoffe. Kunststoffe, 4/2016.

Kreyenschmidt, J. (2016): Intelligente Verpackungen in der Kühlkette - Ein Baustein zu einer nachhaltigen Lebensmittelproduktion? DLG-Lebensmittel, 02/2016.


Brodkorb, F.; Fischer, B.; Kalbfleisch, K.; Robers, O.; Braun, C.; Dohlen, S.; Kreyenschmidt, J.; Lorenz, R. & M. Kreyenschmidt (2015): Development of a New Monomer for the Synthesis of Intrinsic Antimicrobial Polymers with Enhanced Material Properties. International Journal of Molecular Science, Special Issue Antimicrobial Polymers 2015, doi:10.3390/ijms160820050.

Maldonado-Siman, E., Yamazaki-Tanabe, E., Kreyenschmidt, J., & Diaz-Hernandez, A. (2015): Cold chain management during transport operations of perishable food in Mexico. Food Chain, 5(1-2), 145-158.

Shritz, R. Shapira, R., Borzin,E., Tumanskii, B., Reichstein, W., Meichner, C., Schwaiger, F., Reichstein, P., Kreyenschmidt, J., Haarer, D., Kador, L.,  & Y. Eichen (2015): Measuring Cumulative Exposure to Oxygen with a Diphenylphosphine--Alkyl Naphthaleneimide Luminescence Turn-On Dyad. Chemistry - A European Journal, accepted (12.05.2015).

Herbert, U. & J. Kreyenschmidt (2015): Comparison of oxygen and nitrogen enriched atmospheres on the growth of Listeria monocytogenes inoculated on poultry breast filets. Journal of Food Safety, accepted (06.05.2015).

Herbert, U. A. Albrecht, J. Kreyenschmidt (2015): Definition of predictor variables for MAP poultry filets stored under different temperature conditions. Poultry Science, 94 (3): 424-432.


Rossaint, S. & J. Kreyenschmidt (2014): Intelligent label – a new way to support food waste reduction Waste and Resource Management, Proceedings of the Institution of Civil Engineers - Waste and Resource Management Volume 168 Issue 2, June 2015, pp. 63-71.

Herbert, U., Rossaint, S., Ankush-Khanna, M., Kreyenschmidt, J.  (2014):  Vergleich des Einflusses von Argon und Stickstoff auf den Frischeverlust von unter Schutzgas verpacktem Hähnchenbrustfilet. Fleischwirtschaft 12 : 95-100.

Rossaint, S, S. Klausmann & J. Kreyenschmidt (2014):  Effect of high-oxygen and oxygen-free modified atmosphere packaging on the spoilage process of poultry breast fillets. Poultry Science, 94(1), 96-103. DOI: 10.3382/ps/peu001.

Mack, M., Dittmer, P., Veigt, M., Kus, M., Nehmiz, U. & J. Kreyenschmidt (2014): Quality tracing in meat supply chains. In: Philos Trans A Math Phys Eng Sci 372 (2017), 20130308. DOI: 10.1098/rsta.2013.0308.

Jedermann, R, Mack, M. & J. Kreyenschmidt (2014): Intelligent Containers for the entire supply chain. Fleischwirtschaft International, 2, 24-28

Rossaint, S, S. Klausmann, U. Herbert & J. Kreyenschmidt (2014): Effect of package perforation on the spoilage process of poultry stored under different modified atmospheres. Food Packaging and shelf life, 1, pp 6 8 – 7 6



Jedermann, R.; Mack, M. & J. Kreyenschmidt (2013): Intelligente Container für die ganze Kette. Fleischwirtschaft 12, 33-36

Kreyenschmidt, J.; Albrecht, A.; Braun, C.; Herbert, U.; Mack, M.; Rossaint, S.; Ritter, G.; Teitscheid, P. & Y. Ilg (2013): Food Waste in der Fleisch verarbeitenden Kette. Fleischwirtschaft 10, 57-63.

Herbert, U., Rossaint S., Khanna M.-A. & J. Kreyenschmidt (2013): Comparison of argon-based and nitrogen-based modified atmosphere packaging (MAP) on bacterial growth and product quality of chicken breast fillets. Poultry Science, 92(5):1348-56. doi: 10.3382/ps.2012-02590.

Bruckner, S.; Albrecht, A.; Petersen, B. & J. Kreyenschmidt (2013): A predictive shelf life model as a tool for the improvement of quality management in pork and poultry chains. Food Control. 29 (2), pp. 451-460. DOI:10.1016/j.foodcont.2012.05.048



Bruckner, S.; Albrecht, A.; Petersen, B. & J. Kreyenschmidt(2012): Characterization and Comparison of Spoilage Processes in Fresh Pork and Poultry, Journal of Food Quality, 35 (5), 372–382.

Bruckner S., Albrecht A., Petersen B.& J.Kreyenschmidt (2012): Influence of cold chain interruptions on the shelf life of fresh pork and poultry. International Journal of Food Science & Technology, Volume 47, Issue 8, pages 1639–1646.

Herbert U.; Heres L.& J. Kreyenschmidt (2012): Vergleich der Qualität von SB-Hackfleisch unterschiedlicher Hersteller. Fleischwirtschaft. 4:95-100.

Ilg Y. & J. Kreyenschmidt (2012): Review: Nutzen und Risiken der Anwendung antimikrobieller Werkstoffe in der Lebensmittelkette. Journal of Food Safety and Food Quality 2, 29-34.



Ilg, Y.; Bruckner, S. & J. Kreyenschmidt (2011): Applicability of surfaces containing silver in domestic refrigerators. International Journal of Consumer Studies 35, 221-227.

Ilg, Y. & Kreyenschmidt J. (2011): Effects of food components on the antibacterial activity of polypropylen surfaces containing silver ions (Ag+). International Journal of Food Science and Technology 46, 1469-1476.

Mai, N.; Audorff, H.; Reichstein, W.; Haarer, D.; Olafsdottir, G.; Bogason, S.G.; Kreyenschmidt, J. & S. Arason (2011): Performance of a photochromic time-temperature indicator under simulated fresh fish supply chain conditions. International Journal of Food Science and Technology, 46, 297-304.

Raab, V.; Petersen, B. & J. Kreyenschmidt (2011): Temperature monitoring in meat supply chains. British Food Journal, 113 (10), 1267-1289.



Kreyenschmidt, J.; Christiansen, H.; Huebner, A.; Raab, V. & B. Petersen (2010): A novel photochromic time–temperature indicator to support cold chain management. International Journal of Food Science & Technology, 45, 208 – 215.



Kampmann, Y.; Klingshirn, A.; Kloft K. & Kreyenschmidt, J. (2009): The application of ionizers in domestic refrigerators for reduction in airborne and surface bacteria. Journal of Applied Microbiology, 107, 1789-1798.

Kreyenschmidt, J.; Hübner, A.; Beierle, E.; Chonsch, L.; Scherer, A.; Petersen, B. (2009):  Determination of the shelf life of sliced cooked ham based on the growth of lactic acid bacteria in different steps of the chain. Journal of Applied Microbiology,108, 510-520.



Gospavic, R.; Kreyenschmidt, J.; Bruckner, S.; V. Popov (2008): Mathematical modelling for predicting the growth of Pseudonomas spp. in poultry under variable temperature conditions. In: International Journal of Food Microbiology 127, 290-297.

Kreyenschmidt, J.; Kampmann, Y.; Witzenberger, R. (2008): Studie zum Vergleich unterschiedlicher Testverfahren zur Identifizierung coliformer Keime in Trink- und Umweltwasserproben. Archiv für Lebensmittelhygiene 59, 49-54.

Kampmann, Y.; De Clerck, E.; Kohn, S.; Patchala, D.K.; Langerock, R. (2008): Study on the antimicrobial effect of silver-containing inner liners in refrigerators. Journal of Applied Microbiology 104, 1808-1814.

Kreyenschmidt, J.; Kampmann, Y.; Witzenberger, R. (2008): Studie zum Vergleich unterschiedlicher Testverfahren zur Identifizierung coliformer Keime in Trink- und Umweltwasserproben. Archiv für Lebensmittelhygiene 59, 49-54.

Raab, V.; Bruckner, S.; Beierle, E.; Kampmann, Y.; Petersen, B. (2008): Generic model for the prediction of remaining shelf life in support of cold chain management in pork and poultry supply chains. Journal on Chain and Network Science 8, 59-73.
Best paper award in the category “Chain Management” at the 8th International Conference on Management in AgriFood Chains and Networks, Wageningen, the Netherlands



Kreyenschmidt, J. (2007): Frische angezeigt – neue Technologien verbessern die Kühlkettenlogistik und den Verbraucherschutz. Rundschau für Fleischhygiene 5, 173-176.



Kreyenschmidt, J., T. Lettmann, B. Petersen (2005): „Frische angezeigt“ – neue Technologien verbessern die Kühlkettenlogistik und den Verbraucherschutz. Fleischwirtschaft 12, 66-72.

Thiele, T.; Kamphoff, M.; Kunz, B. (2005):  Modeling the respiration of Pseudomas fluorescens on solid-state lettuce-juice agar. Journal of Food Engineering 77, 853-857.



Petersen, B. & J. Kreyenschmidt (2004): Kühllogistik: Ein viel versprechendes Hilfsmittel - Einsatzmöglichkeiten von Zeit-Temperatur- Indikatoren zur Überprüfung der Kühlkette. Fleischwirtschaft 10/ 2004, 57- 59.



Kreyenschmidt, J., Rogowski, P., Rademacher, C., Knura-Deszczka, S. & B. Petersen (2003): Berücksichtigung des Schlachtverfahrens bei der Einschätzung der Haltbarkeit. 
Frischelogistik 2, 17 – 20.

 Lettmann, T., Kreyenschmidt, J., Kunz, B., Petersen, B. & D. Haarer (2003):  Charakterisierung des Parameterspektrums von Zeit-Temperatur-Integratoren (TTI’s) am Beispiel von verpacktem Frischfleisch. Fleischwirtschaft 5/2003, 106 – 110.



Kreyenschmidt, J.; Lohmeyer, K. & N. Stahl (2002): Charakterisierung des Verderbs von Frischfleisch. Fleischwirtschaft 82, 108-111.

Kreyenschmidt, J.; Peters, N.; Petersen, B. & B. Kunz (2002): System der Erstellung von Temperatur-Zeit-Funktionen zur Charakterisierung des Verderbs von Frischfleisch. Fleischwirtschaft 6, 108-111.



Kreyenschmidt, J.; Müller, U. & B. Petersen (1999): Nutzen und Bedeutung von Qualitäts- und Umweltmanagement in der deutschen Milchindustrie-Teil 1. Milchwirtschaft 17, 714-716.

Kreyenschmidt, J.; Müller, U. & B. Petersen (1999): Nutzen und Bedeutung von Qualitäts- und Umweltmanagement in der deutschen Milchindustrie-Teil 2. Milchwirtschaft 20, 875-876.