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	11	Thermal degradation kinetics of isoflavone aglycones from soy and red clover Enthalten in Molecular nutrition & food research Bd. 50, 2006, Nr. 4‐5: 373-377. 5 S.
	12	Pyrolytic acrylamide formation from purified wheat gluten and gluten‐supplemented wheat bread rolls Enthalten in Molecular nutrition & food research Bd. 50, 2006, Nr. 1: 87-93. 7 S.
	13	A method for the determination of acrylamide in bakery products using ion trap LC‐ESI‐MS/MS Enthalten in Molecular nutrition & food research Bd. 49, 2005, Nr. 10: 918-925. 8 S.
	14	Cactus stems (Opuntia spp.): A review on their chemistry, technology, and uses Enthalten in Molecular nutrition & food research Bd. 49, 2005, Nr. 2: 175-194. 20 S.
	15	Carotenogenesis and chromoplast development during ripening of yellow, orange and red colored Physalis fruit Enthalten in Planta Bd. 251, 9.4.2020, Nr. 5, date:5.2020: 1-14
	16	Chlorophyll Fluorescence Imaging for Monitoring the Effects of Minimal Processing and Warm Water Treatments on Physiological Properties and Quality Attributes of Fresh-Cut Salads Enthalten in Food and bioprocess technology Bd. 9, 19.12.2015, Nr. 4, date:4.2016: 650-663
	17	Effects of processing and storage on the stability of free and esterified carotenoids of red peppers (Capsicum annuum L.) and hot chilli peppers (Capsicum frutescens L.) Enthalten in European food research and technology Bd. 225, 18.7.2006, Nr. 2, date:6.2007: 261-270
	18	Funktionen des Zuckers in Lebensmitteln Enthalten in Aktuelle Ernährungsmedizin Bd. 43, 2018, Nr. S 01, 01: S12-S16
	19	High orange juice consumption with or in-between three meals a day differently affects energy balance in healthy subjects Enthalten in Nutrition & Diabetes Bd. 8, 25.4.2018, Nr. 1, date:12.2018: 1-9
	20	Impact of processing and storage on the phenolic profiles and contents of pomegranate (Punica granatum L.) juices Enthalten in European food research and technology Bd. 233, 11.9.2011, Nr. 5, date:11.2011: 797-816

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