Reinhold Carle
Reinhold Carle
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By-products of plant food processing as a source of functional compounds—recent developments
A Schieber, FC Stintzing, R Carle
Trends in Food Science & Technology 12 (11), 401-413, 2001
13742001
Functional properties of anthocyanins and betalains in plants, food, and in human nutrition
FC Stintzing, R Carle
Trends in food science & technology 15 (1), 19-38, 2004
10712004
Determination of phenolic acids and flavonoids of apple and pear by high-performance liquid chromatography
A Schieber, P Keller, R Carle
Journal of Chromatography A 910 (2), 265-273, 2001
7342001
Polyphenol Screening of Pomace from Red and White Grape Varieties (Vitis vinifera L.) by HPLC-DAD-MS/MS
D Kammerer, A Claus, R Carle, A Schieber
Journal of agricultural and food chemistry 52 (14), 4360-4367, 2004
6742004
Identification and quantification of phenolic compounds from pomegranate (Punica granatum L.) peel, mesocarp, aril and differently produced juices by HPLC-DAD–ESI/MSn
UA Fischer, R Carle, DR Kammerer
Food chemistry 127 (2), 807-821, 2011
6612011
Color, betalain pattern, and antioxidant properties of cactus pear (Opuntia spp.) clones
FC Stintzing, KM Herbach, MR Mosshammer, R Carle, W Yi, S Sellappan, ...
Journal of Agricultural and Food Chemistry 53 (2), 442-451, 2005
5422005
Taraxacum—A review on its phytochemical and pharmacological profile
K Schütz, R Carle, A Schieber
Journal of ethnopharmacology 107 (3), 313-323, 2006
5412006
Retention behavior of small polar compounds on polar stationary phases in hydrophilic interaction chromatography
Y Guo, S Gaiki
Journal of Chromatography A 1074 (1-2), 71-80, 2005
5342005
Cactus stems (Opuntia spp.): A review on their chemistry, technology, and uses
FC Stintzing, R Carle
Molecular nutrition & food research 49 (2), 175-194, 2005
5192005
Color and antioxidant properties of cyanidin-based anthocyanin pigments
FC Stintzing, AS Stintzing, R Carle, B Frei, RE Wrolstad
Journal of Agricultural and Food Chemistry 50 (21), 6172-6181, 2002
4972002
Betalain stability and degradation—structural and chromatic aspects
KM Herbach, FC Stintzing, R Carle
Journal of food science 71 (4), R41-R50, 2006
4632006
Fat crystals and emulsion stability—a review
D Rousseau
Food research international 33 (1), 3-14, 2000
4242000
Residues of grape (Vitis vinifera L.) seed oil production as a valuable source of phenolic antioxidants
T Maier, A Schieber, DR Kammerer, R Carle
Food Chemistry 112 (3), 551-559, 2009
4042009
Screening of mango (Mangifera indica L.) cultivars for their contents of flavonol O-and xanthone C-glycosides, anthocyanins, and pectin
N Berardini, R Fezer, J Conrad, U Beifuss, R Carle, A Schieber
Journal of agricultural and food chemistry 53 (5), 1563-1570, 2005
3602005
Thermal degradation of anthocyanins and its impact on color and in vitro antioxidant capacity
E Sadilova, R Carle, FC Stintzing
Molecular nutrition & food research 51 (12), 1461-1471, 2007
3412007
Utilization of mango peels as a source of pectin and polyphenolics
N Berardini, M Knödler, A Schieber, R Carle
Innovative Food Science & Emerging Technologies 6 (4), 442-452, 2005
3392005
Phytochemical and nutritional significance of cactus pear
FC Stintzing, A Schieber, R Carle
European Food Research and Technology 212 (4), 396-407, 2001
3252001
A new process for the combined recovery of pectin and phenolic compounds from apple pomace
A Schieber, P Hilt, P Streker, HU Endreß, C Rentschler, R Carle
Innovative Food Science & Emerging Technologies 4 (1), 99-107, 2003
3202003
Evaluation of colour properties and chemical quality parameters of cactus juices
FC Stintzing, A Schieber, R Carle
European Food Research and Technology 216 (4), 303-311, 2003
3052003
Betacyanins in fruits from red-purple pitaya, Hylocereus polyrhizus (Weber) Britton & Rose
FC Stintzing, A Schieber, R Carle
Food Chemistry 77 (1), 101-106, 2002
3042002
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