| 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 | 1374 | 2001 |
| 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 | 1071 | 2004 |
| 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 | 734 | 2001 |
| 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 | 674 | 2004 |
| 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 | 661 | 2011 |
| 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 | 542 | 2005 |
| Taraxacum—A review on its phytochemical and pharmacological profile K Schütz, R Carle, A Schieber Journal of ethnopharmacology 107 (3), 313-323, 2006 | 541 | 2006 |
| 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 | 534 | 2005 |
| 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 | 519 | 2005 |
| 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 | 497 | 2002 |
| Betalain stability and degradation—structural and chromatic aspects KM Herbach, FC Stintzing, R Carle Journal of food science 71 (4), R41-R50, 2006 | 463 | 2006 |
| Fat crystals and emulsion stability—a review D Rousseau Food research international 33 (1), 3-14, 2000 | 424 | 2000 |
| 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 | 404 | 2009 |
| 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 | 360 | 2005 |
| 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 | 341 | 2007 |
| 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 | 339 | 2005 |
| Phytochemical and nutritional significance of cactus pear FC Stintzing, A Schieber, R Carle European Food Research and Technology 212 (4), 396-407, 2001 | 325 | 2001 |
| 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 | 320 | 2003 |
| 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 | 305 | 2003 |
| 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 | 304 | 2002 |
