Anna-Sophie Stübler
Anna-Sophie Stübler
DIL German Institute for Food Technologies e.V.
Adresse e-mail validée de dil-ev.de
Titre
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Année
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
92019
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
42021
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
42020
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, 128500, 2020
32020
Development of food products
AS Stübler, V Heinz, K Aganovic
Current Opinion in Green and Sustainable Chemistry, 100356, 2020
32020
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
22020
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
2021
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
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
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
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
2020
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
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
2018
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