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Food Chemistry
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June 24, 2018
HPTLC fingerprint profile analysis of cocoa proanthocyanidins depending on origin and genotype
Vasilisa 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 Macrophages
David 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 analysis
Katrin 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 Beans
Ansgar 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 Cabbage
Vanda 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 Formation
Alina 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 Fermentation
Ansgar 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 exposure
Susanne Neugart, Michaela Zietz, Monika Schreiner, et al.
International Journal of Molecular Sciences
|
February 25, 2023
LC-ESI-MS/MS Analysis of Sulfolipids and Galactolipids in Green and Red Lettuce (<i>Lactuca sativa</i> L.) as Influenced by Sulfur Nutrition
Tania T Körber, Tobias Sitz, Muna A Abdalla, et al.
Mycotoxin Research
|
October 17, 2020
Impact of experimental thermal processing of artificially contaminated pea products on ochratoxin A and phomopsin A
Birgitta Maria Kunz, Alexander Voß, Julia Dalichow, et al.
Page
of 25
Search research articles
Search
Showing results (121-130 of 242) with videos related to
Sort By:
Page
of 25
Food Chemistry
|
June 24, 2018
HPTLC fingerprint profile analysis of cocoa proanthocyanidins depending on origin and genotype
Vasilisa 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 Macrophages
David 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 analysis
Katrin 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 Beans
Ansgar 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 Cabbage
Vanda 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 Formation
Alina 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 Fermentation
Ansgar 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 exposure
Susanne Neugart, Michaela Zietz, Monika Schreiner, et al.
International Journal of Molecular Sciences
|
February 25, 2023
LC-ESI-MS/MS Analysis of Sulfolipids and Galactolipids in Green and Red Lettuce (<i>Lactuca sativa</i> L.) as Influenced by Sulfur Nutrition
Tania T Körber, Tobias Sitz, Muna A Abdalla, et al.
Mycotoxin Research
|
October 17, 2020
Impact of experimental thermal processing of artificially contaminated pea products on ochratoxin A and phomopsin A
Birgitta Maria Kunz, Alexander Voß, Julia Dalichow, et al.
Page
of 25