| High‐pressure processing of meat: Molecular impacts and industrial applications T Bolumar, V Orlien, A Sikes, K Aganovic, KH Bak, C Guyon, AS Stübler, ... Comprehensive Reviews in Food Science and Food Safety 20 (1), 332-368, 2021 | 113 | 2021 |
| Impact of pilot-scale processing (thermal, PEF, HPP) on the stability and bioaccessibility of polyphenols and proteins in mixed protein-and polyphenol-rich juice systems AS Stübler, U Lesmes, A Juadjur, V Heinz, C Rauh, A Shpigelman, ... Innovative Food Science & Emerging Technologies 64, 102426, 2020 | 41 | 2020 |
| Retention of polyphenols and vitamin C in cranberrybush purée (Viburnum opulus) by means of non-thermal treatments G Ozkan, AS Stübler, K Aganovic, G Draeger, T Esatbeyoglu, ... Food Chemistry, 129918, 2021 | 21 | 2021 |
| Shockwave processing of beef brisket in conjunction with sous vide cooking: Effects on protein structural characteristics and muscle microstructure FM Chian, L Kaur, T Astruc, A Vénien, AS Stübler, K Aganovic, O Loison, ... Food Chemistry 343, 128500, 2021 | 20 | 2021 |
| Preparation, characterization, and physical stability of cocoa butter and tristearin nanoparticles containing β-carotene H Salminen, AS Stübler, J Weiss European Food Research and Technology 246 (3), 599-608, 2020 | 19 | 2020 |
| Digestibility, antioxidative activity and stability of plant protein-rich products after processing and formulation with polyphenol-rich juices: kale and kale–strawberry as a model AS Stübler, U Lesmes, V Heinz, C Rauh, A Shpigelman, K Aganovic European Food Research and Technology 245 (11), 2499-2514, 2019 | 17 | 2019 |
| Development of food products AS Stübler, V Heinz, K Aganovic Current Opinion in Green and Sustainable Chemistry, 100356, 2020 | 13 | 2020 |
| High-pressure processing (HPP) of meat products: Impact on quality and applications T Bolumar, V Orlien, KH Bak, K Aganovic, A Sikes, C Guyon, AS Stübler, ... Present and Future of High Pressure Processing, 221-244, 2020 | 11 | 2020 |
| Matrix-and Technology-Dependent Stability and Bioaccessibility of Strawberry Anthocyanins during Storage AS Stübler, L Böhmker, A Juadjur, V Heinz, C Rauh, A Shpigelman, ... Antioxidants 10 (1), 30, 2021 | 7 | 2021 |
| Shockwave processing and sous vide cooking improve sensorial and nutritional qualities of beef FM Chian, L Kaur, T Astruc, A Venien, O Loison, AS Stubler, K Aganovic, ... Food Structure Digestion and Health congres, np, 2019 | 6 | 2019 |
| The effect of shockwave processing on muscle protein structure and digestibility in vitro FM Chian, L Kaur, T Astruc, A Vénien, O Loison, AS Stubler, K Aganovic, ... 64. International Congress of Meat Science and Technology, np, 2018 | 5 | 2018 |
| Charakterisierung von polymethoxylierten Flavonen aus Orangenschalenextrakten (Citrus sinensis) mittels UPLC‐IMS‐QToF Massenspekrometrie D Krygier, AS Stübler, K Aganovic, S Hillebrand, T Esatbeyoglu Lebensmittelchemie 74, S2-013-S2-013, 2020 | 1 | 2020 |
| Matrix and Preservation Technology Dependent Stability and Bioaccessibility of Strawberry Anthocyanins during Storage AS Stübler, L Böhmker, A Juadjur, C Rauh, A Shpigelman, K Aganovic | | 2020 |
| High pressure processing (HPP) of cranberrybush “Viburnum opulus” puree: Effects on microbiological quality, bioactive compounds and antioxidant capacities G Ozkan, E Capanoglu, AS Stübler, K Aganovic, T Esatbeyoglu Lebensmittelchemie 74, S2-037-S2-037, 2020 | | 2020 |
| Matrix-and Technology-Dependent Stability and Bioaccessibility of Strawberry Anthocyanins during Storage. Antioxidants 2021, 10, 30 AS Stübler, L Böhmker, A Juadjur, V Heinz, C Rauh, A Shpigelman, ... s Note: MDPI stays neu-tral with regard to jurisdictional clai-ms in …, 2020 | | 2020 |
