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Dietmar R Kammerer

Showing results (1-10 of 44) with videos related to

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Food Chemistry|February 16, 2013
Effects of blanching on polyphenol stability of innovative paste-like parsley (Petroselinum crispum (Mill.) Nym ex A. W. Hill) and marjoram (Origanum majorana L.) productsAndrea Kaiser, Reinhold Carle, Dietmar R Kammerer
Journal of Agricultural and Food Chemistry|December 9, 2010
Adsorption and ion exchange: basic principles and their application in food processingJudith Kammerer, Reinhold Carle, Dietmar R Kammerer
Food Chemistry|April 13, 2013
Impact of blanching on polyphenol stability and antioxidant capacity of innovative coriander (Coriandrum sativum L.) pastesAndrea Kaiser, Dietmar R Kammerer, Reinhold Carle
Food Chemistry|November 13, 2012
Identification and quantification of phenolic compounds from pomegranate (Punica granatum L.) peel, mesocarp, aril and differently produced juices by HPLC-DAD-ESI/MS(n)Ulrike A Fischer, Reinhold Carle, Dietmar R Kammerer
Food Chemistry|February 16, 2013
Thermal stability of anthocyanins and colourless phenolics in pomegranate (Punica granatum L.) juices and model solutionsUlrike A Fischer, Reinhold Carle, Dietmar R Kammerer
Rapid Communications in Mass Spectrometry : RCM|August 27, 2005
Characterization of carotenoids and carotenoid esters in red pepper pods (Capsicum annuum L.) by high-performance liquid chromatography/atmospheric pressure chemical ionization mass spectrometryUte Schweiggert, Dietmar R Kammerer, Reinhold Carle, et al.
Journal of Agricultural and Food Chemistry|January 7, 2012
Characterization and quantitation of low and high molecular weight phenolic compounds in apple seedsMatthias Fromm, Sandra Bayha, Reinhold Carle, et al.
Analytical and Bioanalytical Chemistry|July 17, 2014
Simultaneous determination of bufadienolides and phenolic compounds in sea squill (Drimia maritima (L.) Stearn) by HPLC-DAD-MSn as a means to differentiate individual plant parts and developmental stagesDiana N Knittel, Florian C Stintzing, Dietmar R Kammerer
Journal of Pharmaceutical and Biomedical Analysis|April 5, 2015
Metabolic fate of cardiac glycosides and flavonoids upon fermentation of aqueous sea squill (Drimia maritima L.) extractsDiana N Knittel, Florian C Stintzing, Dietmar R Kammerer
Rapid Communications in Mass Spectrometry : RCM|December 14, 2004
Characterization of phenolic acids and flavonoids in dandelion (Taraxacum officinale WEB. ex WIGG.) root and herb by high-performance liquid chromatography/electrospray ionization mass spectrometryKatrin Schütz, Dietmar R Kammerer, Reinhold Carle, et al.
Pageof 5

Showing results (1-10 of 44) with videos related to

Sort By:
Pageof 5
Food Chemistry|February 16, 2013
Effects of blanching on polyphenol stability of innovative paste-like parsley (Petroselinum crispum (Mill.) Nym ex A. W. Hill) and marjoram (Origanum majorana L.) productsAndrea Kaiser, Reinhold Carle, Dietmar R Kammerer
Journal of Agricultural and Food Chemistry|December 9, 2010
Adsorption and ion exchange: basic principles and their application in food processingJudith Kammerer, Reinhold Carle, Dietmar R Kammerer
Food Chemistry|April 13, 2013
Impact of blanching on polyphenol stability and antioxidant capacity of innovative coriander (Coriandrum sativum L.) pastesAndrea Kaiser, Dietmar R Kammerer, Reinhold Carle
Food Chemistry|November 13, 2012
Identification and quantification of phenolic compounds from pomegranate (Punica granatum L.) peel, mesocarp, aril and differently produced juices by HPLC-DAD-ESI/MS(n)Ulrike A Fischer, Reinhold Carle, Dietmar R Kammerer
Food Chemistry|February 16, 2013
Thermal stability of anthocyanins and colourless phenolics in pomegranate (Punica granatum L.) juices and model solutionsUlrike A Fischer, Reinhold Carle, Dietmar R Kammerer
Rapid Communications in Mass Spectrometry : RCM|August 27, 2005
Characterization of carotenoids and carotenoid esters in red pepper pods (Capsicum annuum L.) by high-performance liquid chromatography/atmospheric pressure chemical ionization mass spectrometryUte Schweiggert, Dietmar R Kammerer, Reinhold Carle, et al.
Journal of Agricultural and Food Chemistry|January 7, 2012
Characterization and quantitation of low and high molecular weight phenolic compounds in apple seedsMatthias Fromm, Sandra Bayha, Reinhold Carle, et al.
Analytical and Bioanalytical Chemistry|July 17, 2014
Simultaneous determination of bufadienolides and phenolic compounds in sea squill (Drimia maritima (L.) Stearn) by HPLC-DAD-MSn as a means to differentiate individual plant parts and developmental stagesDiana N Knittel, Florian C Stintzing, Dietmar R Kammerer
Journal of Pharmaceutical and Biomedical Analysis|April 5, 2015
Metabolic fate of cardiac glycosides and flavonoids upon fermentation of aqueous sea squill (Drimia maritima L.) extractsDiana N Knittel, Florian C Stintzing, Dietmar R Kammerer
Rapid Communications in Mass Spectrometry : RCM|December 14, 2004
Characterization of phenolic acids and flavonoids in dandelion (Taraxacum officinale WEB. ex WIGG.) root and herb by high-performance liquid chromatography/electrospray ionization mass spectrometryKatrin Schütz, Dietmar R Kammerer, Reinhold Carle, et al.
Pageof 5