Key Aroma Compounds in Two Bavarian Gins by Nina Buck, Tina Goblirsch, Jonathan Beauchamp, Eva Ortner

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Contribution of <i>S. xylosus</i> and <i>L. sakei</i> ssp. <i>carnosus</i> Fermentation to the Aroma of Lupin Protein Isolates by Katharina Schlegel, Eva Ortner, Andrea Buettner, Ute Schweiggert-Weisz

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Aroma-Active Compounds in Robusta Coffee Pulp Puree—Evaluation of Physicochemical and Sensory Properties by Nina Buck, Daria Wohlt, Anne Ruth Winter, Eva Ortner

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Aroma Properties of Cocoa Fruit Pulp from Different Origins by Thomas Bickel Haase, Ute Schweiggert-Weisz, Eva Ortner, Holger Zorn, Susanne Naumann

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Thermal stabilisation of cocoa fruit pulp — Effects on sensory properties, colour and microbiological stability by Thomas Bickel Haase, Susanne Naumann-Gola, Eva Ortner, Holger Zorn, Ute Schweiggert-Weisz

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Design and Evaluation of TIM-3-CD28 Checkpoint Fusion Proteins to Improve Anti-CD19 CAR T-Cell Function by Franziska Blaeschke, Eva Ortner, Dana Stenger, Dana Stenger, Jasmin Mahdawi, Antonia Apfelbeck, Nicola Habjan, Tanja Weißer, Theresa Kaeuferle, Theresa Kaeuferle, Semjon Willier, Sebastian Kobold, Sebastian Kobold, Tobias Feuchtinger, Tobias Feuchtinger, Tobias Feuchtinger

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Augmenting anti-CD19 and anti-CD22 CAR T-cell function using PD-1-CD28 checkpoint fusion proteins by Franziska Blaeschke, Dana Stenger, Antonia Apfelbeck, Bruno L. Cadilha, Mohamed-Reda Benmebarek, Jasmin Mahdawi, Eva Ortner, Mareike Lepenies, Nicola Habjan, Felicitas Rataj, Semjon Willier, Theresa Kaeuferle, Robbie G. Majzner, Dirk H. Busch, Sebastian Kobold, Tobias Feuchtinger

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