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21 |
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
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22 |
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
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23 |
Funktionen des Zuckers in Lebensmitteln
Enthalten in Aktuelle Ernährungsmedizin Bd. 43, 2018, Nr. S 01, 01: S12-S16
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24 |
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
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25 |
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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26 |
Influence of cultivar, ripeness, blanching, drying, irradiation, and pectin recovery on alk(en)ylresorcinols in mango peels
Enthalten in European food research and technology Bd. 240, 11.2.2015, Nr. 6, date:6.2015: 1235-1245
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27 |
Influence of postharvest processing and storage on the content of phenolic acids and flavonoids in foods
Enthalten in Molecular nutrition & food research Bd. 53, 2009, Nr. S2, Selected Bioactive Plant Compounds in Human Nutrition 2: S151-S183. 33 S.
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28 |
Life history shapes variation in egg composition in the blue tit Cyanistes caeruleus
Enthalten in Communications biology Bd. 2, 4.1.2019, Nr. 1, date:12.2019: 1-14
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29 |
Non-thermal Processing of Pineapple (Ananas comosus [L.] Merr.) Juice Using Continuous Pressure Change Technology (PCT): Effects on Physical Traits, Microbial Loads, Enzyme Activities, and Phytochemical Composition
Enthalten in Food and bioprocess technology Bd. 13, 11.9.2020, Nr. 10, date:10.2020: 1833-1847
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30 |
Odour-active volatiles in lupin kernel fibre preparations (Lupinus angustifolius L.): effects of thermal lipoxygenase inactivation
Enthalten in European food research and technology Bd. 242, 11.12.2015, Nr. 7, date:7.2016: 995-1004
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