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Food Science & Nutrition|April 22, 2026
Fortifying Honey: The Effects of Blackcurrant Puree on Functional and Sensory AttributesMichał Halagarda, Justyna Syguła-Cholewińska, Marcin Laskoś, et al.Foods (Basel, Switzerland)|September 25, 2019
Narrow-Banded UVB Affects the Stability of Secondary Plant Metabolites in Kale (Brassica oleracea var. sabellica) and Pea (Pisum sativum) Leaves Being Added to Lentil Flour Fortified Bread: A Novel Approach for Producing Functional FoodsRebecca Klopsch, Susanne Baldermann, Alexander Voss, et al.Food Chemistry|June 24, 2018
HPTLC fingerprint profile analysis of cocoa proanthocyanidins depending on origin and genotypeVasilisa Pedan, Carlo Weber, Tiên Do, et al.Nutrients|March 15, 2019
Amaranth's 2-Caffeoylisocitric Acid-An Anti-Inflammatory Caffeic Acid Derivative That Impairs NF-κB Signaling in LPS-Challenged RAW 264.7 MacrophagesDavid Schröter, Susanne Neugart, Monika Schreiner, et al.Analytical and Bioanalytical Chemistry|July 28, 2014
Biosynthesis of 15N-labeled cylindrospermopsin and its application as internal standard in stable isotope dilution analysisKatrin Kittler, Holger Hoffmann, Franziska Lindemann, et al.Journal of Agricultural and Food Chemistry|March 22, 2022
Comparison of the Aroma Composition and Sensory Properties of Dark Chocolates Made with Moist Incubated and Fermented Cocoa BeansAnsgar Schlüter, Tilo Hühn, Markus Kneubühl, et al.Journal of Agricultural and Food Chemistry|August 5, 2025
Temperature and Light Regimes Shape Seasonal Variation in Glucosinolate Hydrolysis in Red CabbageVanda Púčiková, Stefanie Ines Kluge, Katja Witzel, et al.Molecules (Basel, Switzerland)|December 11, 2025
Alkaline Reaction Pathways of Phenolic Compounds with β-Lactoglobulin Peptides: Polymerization and Covalent Adduct FormationAlina Bock, Sarah Rottner, Daniel Güterbock, et al.Journal of Agricultural and Food Chemistry|December 31, 2019
Novel Time- and Location-Independent Postharvest Treatment of Cocoa Beans: Investigations on the Aroma Formation during "Moist Incubation" of Unfermented and Dried Cocoa Nibs and Comparison to Traditional FermentationAnsgar Schlüter, Tilo Hühn, Markus Kneubühl, et al.Physiologia Plantarum|February 2, 2012
Structurally different flavonol glycosides and hydroxycinnamic acid derivatives respond differently to moderate UV-B radiation exposureSusanne Neugart, Michaela Zietz, Monika Schreiner, et al.Pageof 26