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In Vitro Bioaccessibility of Carotenoids, Flavonoids, and Vitamin C from Differently Processed Oranges and Orange Juices [Citrus sinensis (L.) Osbeck]

Journal of agricultural and food chemistry, 2015-01, Vol.63 (2), p.578-587

2015

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Bioavailability of β‐cryptoxanthin is greater from pasteurized orange juice than from fresh oranges – a randomized cross‐over study

Molecular nutrition & food research, 2015-10, Vol.59 (10), p.1896-1904

2015

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Urinary excretion of Citrus flavanones and their major catabolites after consumption of fresh oranges and pasteurized orange juice: A randomized cross-over study

Molecular nutrition & food research, 2016-12, Vol.60 (12), p.2602-2610

2016

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Non-Thermal Pasteurization of Orange (Citrus sinensis (L.) Osbeck) Juices Using Continuous Pressure Change Technology (PCT): a Proof-of-Concept

Food and bioprocess technology, 2016-10, Vol.9 (10), p.1681-1691

2016

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Correction to In Vitro Bioaccessibility of Carotenoids, Flavonoids, and Vitamin C from Differently Processed Oranges and Orange Juices [Citrus sinensis (L.) Osbeck]

Journal of agricultural and food chemistry, 2015-03, Vol.63 (9), p.2582-2582

2015

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Two Statistical Tools for Assessing Functionality and Protein Characteristics of Different Fava Bean (Vicia faba L.) Ingredients

Foods, 2021-10, Vol.10 (10), p.2489

2021

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Impact of processing and storage conditions on color stability of strawberry puree: The role of PPO reactions revisited

Journal of food engineering, 2021-04, Vol.294, p.110402, Article 110402

2021

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Fava bean (Vicia faba L.) for food applications: From seed to ingredient processing and its effect on functional properties, antinutritional factors, flavor, and color

Comprehensive reviews in food science and food safety, 2021-01, Vol.20 (1), p.401-428

2021

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Flavor of fava bean (Vicia faba L.) ingredients: Effect of processing and application conditions on odor-perception and headspace volatile chemistry

Food research international, 2022-09, Vol.159, p.111582-111582, Article 111582

2022

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The effect of thermal processing and storage on the color stability of strawberry puree originating from different cultivars

Food science & technology, 2021-06, Vol.145, p.111270, Article 111270

2021

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Effect of cultivar, pasteurization and storage on the volatile and taste compounds of strawberry puree

Food science & technology, 2021-10, Vol.150, p.112007, Article 112007

2021

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Effect of industrial process conditions of fava bean (Vicia faba L.) concentrates on physico-chemical and functional properties

Innovative food science & emerging technologies, 2022-10, Vol.81 (12), p.103142, Article 103142

2022

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High intake of orange juice and cola differently affects metabolic risk in healthy subjects

Clinical nutrition (Edinburgh, Scotland), 2019-04, Vol.38 (2), p.812-819

2019

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Acidification of Strawberry Puree Affects Color and Volatile Characteristics during Storage

ACS food science & technology, 2021-11, Vol.1 (10), p.1897-1908

2021

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High orange juice consumption with or in-between three meals a day differently affects energy balance in healthy subjects

Nutrition & diabetes, 2018-04, Vol.8 (1), p.19-9, Article 19

2018

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Klassische Risiken im Überblick

Betriebliches Risikomanagement und Industrieversicherung, 2020, p.89-114

2020

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A Duopoly Simulation and Richei Theory: An End to Cournot

The Review of economic studies, 1973-07, Vol.40 (3), p.353-366

1973

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A Duopoly Simulation and Richer Theory: An End to Cournot

The Review of economic studies, 1973-07, Vol.40 (3), p.353-366

1973

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In Vitro Bioaccessibility of Carotenoids, Flavonoids, and Vitamin C from Differently Processed Oranges and Orange Juices [Citrus sinensis (L.) Osbeck]

Bioavailability of β‐cryptoxanthin is greater from pasteurized orange juice than from fresh oranges – a randomized cross‐over study

Urinary excretion of Citrus flavanones and their major catabolites after consumption of fresh oranges and pasteurized orange juice: A randomized cross-over study

Non-Thermal Pasteurization of Orange (Citrus sinensis (L.) Osbeck) Juices Using Continuous Pressure Change Technology (PCT): a Proof-of-Concept

Correction to In Vitro Bioaccessibility of Carotenoids, Flavonoids, and Vitamin C from Differently Processed Oranges and Orange Juices [Citrus sinensis (L.) Osbeck]

Two Statistical Tools for Assessing Functionality and Protein Characteristics of Different Fava Bean (Vicia faba L.) Ingredients

Impact of processing and storage conditions on color stability of strawberry puree: The role of PPO reactions revisited

Fava bean (Vicia faba L.) for food applications: From seed to ingredient processing and its effect on functional properties, antinutritional factors, flavor, and color

Flavor of fava bean (Vicia faba L.) ingredients: Effect of processing and application conditions on odor-perception and headspace volatile chemistry

The effect of thermal processing and storage on the color stability of strawberry puree originating from different cultivars

Effect of cultivar, pasteurization and storage on the volatile and taste compounds of strawberry puree

Effect of industrial process conditions of fava bean (Vicia faba L.) concentrates on physico-chemical and functional properties

High intake of orange juice and cola differently affects metabolic risk in healthy subjects

Acidification of Strawberry Puree Affects Color and Volatile Characteristics during Storage

High orange juice consumption with or in-between three meals a day differently affects energy balance in healthy subjects

Klassische Risiken im Überblick

A Duopoly Simulation and Richei Theory: An End to Cournot

A Duopoly Simulation and Richer Theory: An End to Cournot

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