@incollection{FischerBordewickDell2015,
  author    = {Fischer, Tobias and Bordewick-Dell, Ursula},
  title     = {Allergenes Potential von handels{\"u}blichen Abnehmprodukten auf Basis von Chitosan und Bohnenextrakten (Phaseolus vulgaris L.)},
  series = {S.C. Bischoff (Hrsg.): Aktuelle Ern{\"a}hrungsmedizin},
  booktitle = {S.C. Bischoff (Hrsg.): Aktuelle Ern{\"a}hrungsmedizin},
  publisher = {Thieme Verlag},
  address   = {Stuttgart},
  doi       = {10.1055/s-0035-1550189},
  year      = {2015},
  language  = {de}
}
@article{BordewickDell2016,
  author    = {Bordewick-Dell, Ursula},
  title     = {Der Glutamat-Gehalt in Convenience-Produkten - gesundheitssch{\"a}dlich, ja oder nein?},
  series = {Ern{\"a}hrung aktuell},
  journal   = {Ern{\"a}hrung aktuell},
  number    = {1},
  issn      = {2312-2323},
  pages     = {5 -- 6},
  year      = {2016},
  language  = {de}
}
@article{BordewickDellKastrupNoelleKrug2018,
  author    = {Bordewick-Dell, Ursula and Kastrup, Julia and N{\"o}lle-Krug, Marie},
  title     = {Experimente im Berufsfeld Ern{\"a}hrung und Hauswirtschaft - ein Konzept f{\"u}r die berufliche Lehramtsausbildung},
  series = {Haushalt in Bildung und Forschung},
  volume    = {7},
  journal   = {Haushalt in Bildung und Forschung},
  number    = {1},
  doi       = {10.3224/hibifo.v7i1.03},
  pages     = {38 -- 53},
  year      = {2018},
  language  = {de}
}
@article{CerniucFischerBaumeisteretal.2019,
  author    = {Cerniuc, Christine and Fischer, Tobias and Baumeister, Anna and Bordewick-Dell, Ursula},
  title     = {Impact of intermittent fasting (5:2) on ketone body production in healthy female subjects},
  series = {Ern{\"a}hrungs Umschau},
  volume    = {2019},
  journal   = {Ern{\"a}hrungs Umschau},
  number    = {1},
  doi       = {10.4455/eu.2019.002},
  pages     = {2 -- 9},
  year      = {2019},
  language  = {en}
}
@inproceedings{HusainAnandMusioletal.2019,
  author    = {Husain, Sarah and Anand, Corinna and Musiol, Jennifer and Bordewick-Dell, Ursula and Englert, Heike},
  title     = {Effect of a Community-Based Lifestyle Intervention Program on the Blood Plasma Levels of Lipid Peroxidation in a Rural German Population after 10 Weeks of Intensive Intervention},
  series = {Nutrients 2019: Nutritional Advances in the Prevention and Management of Chronic Disease},
  booktitle = {Nutrients 2019: Nutritional Advances in the Prevention and Management of Chronic Disease},
  editor    = {Majem, Lluis Serra and Fern{\´a}ndez, Mar{\´i}a Luz},
  publisher = {MDPI Nutrients 2019 Conference},
  address   = {Barcelona, Spain},
  pages     = {219 -- 219},
  year      = {2019},
  abstract  = {Lifestyle diseases are linked with hyper-reactivity of inflammatory and immune cells. These cells generate free radicals in the patients, which results in oxidative stress. Recent studies have brought attention to the role of oxidative stress, defined as an imbalance between reactive oxygen species (ROS) and antioxidants. Our research was focused on studying the effects of a community-based lifestyle intervention program on oxidative stress paraments in the plasma of a rural German community. In our study, we examined 105 participants in the intervention group and 70 participants in the control group. The intervention group received 10 weeks of intensive intervention in the form of seminars and workshops. The plasma levels were analyzed at baseline and after 10 weeks of intervention. This is a first-of-itskind study which elucidates the impact of an intensive lifestyle intervention program on the oxidative stress markers in German rural participants. The primary focus of our study was to motivate and encourage participants to switch over toward a healthier lifestyle by improving their knowledge and making them more aware of the principles of healthy living. This may be a useful community program approach, modifiable for different communities by health-services planners in the coming future.},
  language  = {en}
}
@article{FischerOchKlawonetal.2018,
  author    = {Fischer, Tobias and Och, Ulrike and Klawon, Ira and Och, Tim and Gr{\"u}neberg, Marianne and Fobker, Manfred and Bordewick-Dell, Ursula and Marquardt, Thorsten},
  title     = {Effect of a Sodium and Calcium DL-ß-Hydroxybutyrate Salt in Healthy Adults},
  series = {Journal of Nutrition and Metabolism},
  volume    = {2018},
  journal   = {Journal of Nutrition and Metabolism},
  doi       = {10.1155/2018/9812806},
  pages     = {1 -- 9},
  year      = {2018},
  language  = {en}
}
@article{AllamBazokBordewickDelletal.2023,
  author    = {Allam, Mohamed and Bazok, Renata and Bordewick-Dell, Ursula and Szarniecka-Skubina, Ewa and Kazimierczack, Renata and Laikoja, Katrin and Luik, Anne and Mrkonjic Fuka, Mirna and Muleo, Rosario and Peetsmann, Elen and Petroselli, Verdiana and Roasto, Mati and Srednicka-Tober, Dominika and Veith, Michelle and Mancinelli, Roberto and Trafialek, Joanna},
  title     = {Assistance Needed for Increasing Knowledge of HACCP Food Safety Principles for Organic Sector in Selected EU Countries},
  series = {Sustainability},
  volume    = {15},
  journal   = {Sustainability},
  editor    = {Adelaja, Adesoji O. and Kappiaruparampil, Justin George},
  doi       = {10.3390/su15086605},
  pages     = {6605 -- 6626},
  year      = {2023},
  abstract  = {There are numerous food safety aspects that must be taken into consideration by organic food producers and processors to ensure the safety and quality of their products. The application of Hazard Analysis and Critical Control Point (HACCP) principles, together with the implementation of good hygiene practices (GHP), ensures that food safety and process hygiene criteria are met. This study was based on a survey conducted among 316 producers and processors representing the organic food sector in five European countries (Croatia, Estonia, Germany, Italy and Poland). The knowledge and experience of organic food operators with HACCP systems were evaluated. Moreover, their needs and expectations towards assistance (training, guidance materials) that could improve the level of knowledge and compliance with respective food safety rules and regulations were assessed. The need for support on a number of issues related to food safety and guidance documents on the application of HACCP principles were also identified. This study provides highlights of the application of HACCP principles, with particular focus on identifying priorities and needs for two types of food operators (food producers and food processors). Although most of the surveyed food operators were confirmed to have basic knowledge regarding the HACCP system, there was a lack of understanding of the system principles. The needs and expectations varied among the studied countries and types of organic operators. Recognition of the full potential of the HACCP system requires assistance, particularly in the preparation of documents and records. Further research is needed to understand the implications of these findings and to identify effective strategies to improve the HACCP knowledge of food operators.},
  language  = {en}
}