Suchergebnisse - "Carle, Reinhold"

PubPharm (26)

1

Investigation into the removal of glucosinolates and volatiles from anthocyanin-rich extracts of red cabbage

enthalten in: Food chemistry | 2019

von Müller-Maatsch, J. | Gurtner, K. | Carle, R. | +1

2

Effect of chlorogenic acid on spectral properties and stability of acylated and non-acylated cyanidin-3-O-glycosides

enthalten in: Food chemistry | 2018

von Gras, C. | Bause, K. | Leptihn, S. | +2

3

Anthocyanins from purple sweet potato (Ipomoea batatas (L.) Lam.) and their color modulation by the addition of phenolic acids and food-grade phenolic plant extracts

enthalten in: Food chemistry | 2017

von Gras, C. | Nemetz, N. | Carle, R. | +1

4

Co-pigmentation of pelargonidin derivatives in strawberry and red radish model solutions by the addition of phenolic fractions from mango peels

enthalten in: Food chemistry | 2016

von Müller-Maatsch, J. | Bechtold, L. | Schweiggert, R. | +1

5

Identification of Phenolic Compounds in Red and Green Pistachio (Pistacia vera L.) Hulls (Exo- and Mesocarp) by HPLC-DAD-ESI-(HR)-MS(n)

enthalten in: Journal of agricultural and food chemistry | 2016

von Erşan, S. | Güçlü Üstündağ, �. | Carle, R. | +1

6

Carotenoids, carotenoid esters, and anthocyanins of yellow-, orange-, and red-peeled cashew apples (Anacardium occidentale L.)

enthalten in: Food chemistry | 2016

von Schweiggert, R. | Vargas, E. | Conrad, J. | +7

7

Studies into the Stability of 3-O-Glycosylated and 3,5-O-Diglycosylated Anthocyanins in Differently Purified Liquid and Dried Maqui (Aristotelia chilensis (Mol.) Stuntz) Preparations during Storage and Thermal Treatment

enthalten in: Journal of agricultural and food chemistry | 2015

von Brauch, J. | Kroner, M. | Schweiggert, R. | +1

8

Quality of fresh-cut radicchio cv. Rosso di Chioggia (Cichorium intybus L. var. foliosum Hegi) as affected by water jet cutting and different washing procedures

enthalten in: European food research & technology | 2014

von Wulfkuehler, S. | Dietz, J. | Schmidt, H. | +2

9

The content of phenolic compounds and radical scavenging activity varies with carrot origin and root color

enthalten in: Plant foods for human nutrition (Dordrecht, Netherlands) | 2013

von Leja, M. | Kamińska, I. | Kramer, M. | +4

10

Thermal stability of anthocyanins and colourless phenolics in pomegranate (Punica granatum L.) juices and model solutions

enthalten in: Food chemistry | 2013

von Fischer, U. | Carle, R. | Kammerer, D.