Andreas Schieber
0000-0002-1082-9547
206 papers found
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Evidence for the Formation of Benzacridine Derivatives in Alkaline-Treated Sunflower Meal and Model Solutions
Carotenoids
A fast isocratic liquid chromatography method for the quantification of xanthophylls and their stereoisomers
Plant defence mechanisms and enzymatic transformation products and their potential applications in food preservation: Advantages and limitations
Influence of Accelerated Solvent Extraction and Ultrasound-Assisted Extraction on the Anthocyanin Profile of Different Vaccinium Species in the Context of Statistical Models for Authentication
Optimization and single-laboratory validation of a method for the determination of flavonolignans in milk thistle seeds by high-performance liquid chromatography with ultraviolet detection
Bioaccessibility and Digestive Stability of Carotenoids in Cooked Eggs Studied Using a Dynamic in Vitro Gastrointestinal Model
Brazilian pepper: Source of bioactive polyphenols,Quelle bioaktiver Polyphenol
Phenolic compounds in edible species of the Anacardiaceae family – a review
Quantification of selected fat soluble vitamins and carotenoids in infant formula and dietary supplements using fast liquid chromatography coupled with tandem mass spectrometry
Novel Pyrano and Vinylphenol Adducts of Deoxyanthocyanidins in Sorghum Sourdough
Extraction and fractionation of phenolic acids and glycoalkaloids from potato peels using acidified water/ethanol-based solvents
Effect of enzyme-assisted extraction on the chilled storage stability of bilberry (Vaccinium myrtillus L.) anthocyanins in skin extracts and freshly pressed juices
Bonn Polyphenols World Conference: Targeting food today for the health of tomorrow
Editorial
Characterization of Phenolic Compounds in Brazilian Pepper ( Schinus terebinthifolius Raddi) Exocarp
The Role of Intestinal Microbiota in Development of Irinotecan Toxicity and in Toxicity Reduction through Dietary Fibres in Rats
Characterization and Quantification of Polyphenols in Fruits
Quantitative and qualitative analysis of high molecular compounds in vegetable oils formed under high temperatures in the absence of oxygen
Fate of ACE-inhibitory peptides during the bread-making process: Quantification of peptides in sourdough, bread crumb, steamed bread and soda crackers
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