Publications
Here you will find the publications of the Department of Molecular Food Technology with the corresponding links.
2023
Conversion of phenolic acids by Furfurilactobacillus milii in sorghum fermentations: impact on profile of phenolic compounds in sorghum and on ecological fitness of Ff. milii.
Gaur, G., Damm, S., Passon, M., Lo, H.K., Schieber, A., Gänzle, M.G.
Food Microbiology 111, 104206. https://doi.org.10.1016./j.fm.2022.104206.
Effects of flavonoids on membrane adaptation of food-associated bacteria.
Linden, M., Flegler, A., Feuereisen, M.M., Weber, F., Lipski, A., Schieber, A.
Biochimica Biophysica Acta – Biomembranes 1865, 184137. https://doi.org.10.1016/j.bbamem.2023.184137.
Grape-derived pectic polysaccharides alter the tannin and pigment composition of Cabernet Sauvignon red wines.
Weilack, I., Mehren, L., Schieber, A., Weber, F.
Current Research in Food Science 6, 100506. https://doi.org/10.1016/j.crfs.2023.100506.
Toward gentle chokeberry juice production by ultrasound-assisted enzymatic maceration.
Nemetz, N.J., Winter, A.R., Hensen, J.-P., Schieber, A., Weber, F.
Current Research in Food Science 6, 100518. https://doi.org/10.1016/j.crfs.2023.100518.
Generation and structure elucidation of a red colorant formed by oxidative coupling of chlorogenic acid and tryptophan.
Santarcangelo, A., Weber, F., Kehraus, S., Dickschat, J.S., Schieber, A.
Food Chemistry 425, 136473. https://doi.org/10.1016/j.foodchem.2023.136473.
Preparative fractionation of phenolic compounds and isolation of an enriched flavonols fraction from winemaking industry by-products by high-performance counter-current chromatography.
Fontana, A., Schieber, A.
Plants 12, 2242. https://doi.org/10.3390/plants12122242.
Combining enzymatic and subcritical water treatments for green extraction of polyphenolic co-pigments from saffron tepals.
Vardakas, A., Vassilev, K., Nenov, N., Passon, M., Shikov, V., Schieber, A., Mihalev, K.
Waste and Biomass Valorization. https://doi.org/10.1007/s12649-023-02189-2.
Antibacterial and enzyme inhibitory activities of flavan-3-ol monomers and procyanidin-rich grape seed fractions.
Solis Ares, P., Gaur, G., Willings, B., Weber, F., Schieber, A., Gänzle, M.G.
Journal of Functional Foods 107, 105643.
When microbiology meets chemistry: Generation, properties and prospects of pyranoanthocyanins as natural food colorants.
Schieber, A., Weber, F.
Current Opinion in Food Science 51, 101019.
Carotenoids.
Weber, F., Schieber, A.
In: Handbook of Natural Pigments in Food and Beverages (Schweiggert, R.M., Ed.). 2nd Edition, Elsevier, in press.
2022
Valorization of rose (Rosa damascena Mill.) by-product: polyphenolic characterization and potential food application.
Dinkova, R., Vardakas, A., Dimitrova, E., Weber, F., Passon, M., Shikov, V., Schieber, A., Mihalev, K.
European Food Research and Technology 248, 2351-2358. https://doi.org/10.1007/s00217-022-04051-6.
Eine bunte Vielfalt an Reaktionen – Reaktionspotenziale von Pflanzenphenolen und ihre Bedeutung für die Lebensmitteltechnologie.
Schieber, A.
Deutsche Version, English Version
2021
Effects of ultrasound on the enzymatic degradation of pectin.
Larsen, L.R., van der Weem, J., Caspers-Weiffenbach, R., Schieber, A., Weber, F.
Ultrasonics Sonochemistry 72, 105465.
Methylation of cyanidin-3-O-glucoside with dimethyl carbonate.
Straßmann, S., Brehmer, T., Passon, M., Schieber, A.
Molecules 26, 1342.
Chemical hemisynthesis of sulfated cyanidin-3-O-glucoside and cyanidin.
Straßmann, S., Passon, M., Schieber, A.
Molecules 26, 2146.
Application of crude pomace powder of chokeberry (Aronia melanocarpa Michx.), bilberry (Vaccinium myrtillus L.) and elderberry (Sambucus nigra L.) as a coloring foodstuff.
Nemetz, N., Schieber, A., Weber, F.
Molecules 26, 2689.
Effects of extraction conditions on banana peel polyphenols oxidase activity and insights into inactivation kinetics using thermal and cold plasma treatment.
Wohlt, D., Schwarz, E., Schieber, A., Bader-Mittermaier, S.
Foods 10, 1022.
Recent advances in research on polyphenols: Effects on microbiota, metabolism, and health.
Rajha, H., Paule, A., Aragonés, G., Barbosa, M., Caddeo, C., Debs, E., Dinkova, R., Eckert, G.P., Fontana, A., Gebrayel, P., Maroun, R.G., Napolitano, A., Panzella, L., Pasinetti, G.M., Stevens, J.F., Schieber, A., Edeas , M.
Molecular Nutrition and Food Research, 2100670.
2020
Development and validation of methods for the determination of anthocyanins in physiological fluids via UHPLC-MSn.
Kaiser, M., Müller-Ehl, L., Passon, M., Schieber, A.
Molecules 25, 518.
Effects of structural differences on the antibacterial activity of biflavonoids from fruits of the Brazilian peppertree (Schinus terebinthifolius Raddi.).
Linden, M., Feuereisen, M.M., Schieber, A.
Food Research International 133, 109134. Corrigendum: Food Research International 143 (2021) 109561.
Enhancement of biomimetic mineralization of gellan gum polysaccharide hydrogels by plant-derived gallotannins.
Douglas, T., Keppler, J., Vandrovcova, M., Plencner, M., Beranoná, J., Feuereisen, M., Parakonskiy, B.V., Svenskaya, Y., Atkin, V., Ivanova, A., Ricquier, P., Balcaen, L., Vanhaecke, F., Schieber, A., Bačáková, L., Skirtach, A.G.
International Journal of Molecular Sciences 21, 2315; DOI: 10.3390/ijms21072315.
Effects of carrier agents on powder properties, stability of carotenoids, and encapsulation efficiency of goldenberry (Physalis peruviana L.) powder produced by co-current spray drying.
Etzbach, L., Meinert, M., Faber, X., Schieber, A., Weber, F.
Current Research in Food Science 3, 73-81. doi:10.1016/j.crfs.2020.03.002.
Arthrobacter bussei sp. nov., a pink coloured organism isolated from cheese made of cow's milk.
Flegler, A., Runzheimer, K., Kombeitz, V., Mänz, A.T., Etzbach, L., Schieber, A., Hölzl, G., Hüttel, B., Woehle, C., Lipski, A.
International Journal of Systematic and Evolutionary Microbiology, 1-10; DOI: 10.1099/ijsem.0.0004125.
Pecan (Carya illinoinensis (Wagenh.) K. Koch) nut shell as an accessible polyphenol source for active packaging and food colorant stabilization.
Moccia, F., Agustin-Salazar, S., Berg, A.-L., Setaro, B., Micillo, R., Pizzo, E., Weber, F., Schieber, A., Cerruti, P., Panzella, L., Napolitano, A.
ACS Sustainable Chemistry & Engineering 8, 6700-6712.
Impact of different pasteurization techniques and subsequent ultrasonication on the in vitro bioaccessibility of carotenoids in Valencia orange [Citrus sinensis (L.) Osbeck] juice.
Etzbach, L., Stolle, R., Anheuser, K., Herdegen, V., Schieber, A., Weber, F.
Antioxidants 9, 534; DOI: 10.3390/antiox9060534.
Botanicals – challenges abound, solutions in sight?
Schieber, A.
Current Opinion in Food Science 32, 144-148.
Volatile phenols – important contributors to the aroma of plant-derived foods.
Schieber, A., Wüst, M.
Molecules 25, 4529; DOI: 10.3390/molecules25194529.
2019
Characterization of phytochemicals in Costa Rican guava (Psidium friedrichsthalianum Nied.) fruit and stability of main compounds during juice processing - (U)HPLC-DAD-ESI-TQD-MSn.
Rojas-Garbanzo, C., Winter, J., Montero, M.L, Zimmermann, B.F., Schieber, A.
Journal of Food Composition and Analysis 75, 26-42.
Effects of thermal pasteurization and ultrasound treatment on the peroxidase activity, carotenoid composition, and physicochemical properties of goldenberry (Physalis peruviana L.) puree.
Etzbach, L., Pfeiffer, A., Schieber, A., Weber, F.
LWT – Food Science and Technology 100, 69-74.
Hemisynthesis of anthocyanin phase II metabolites by porcine liver enzymes.
Schmitt, S., Tratzka, S., Schieber, A., Passon, M.
Journal of Agricultural and Food Chemistry 67, 6177-6189.
An innovative approach to the preparation of plasma samples for UHPLC-MS analysis.
Kaiser, M., Lacheta, B., Passon, M., Schieber, A.
Journal of Agricultural and Food Chemistry 67, 6665-6671.
Structure elucidation and tentative formation pathway of a red colored enzymatic oxidation product of caffeic acid.
Weber, F., Engelke, G.H., Schieber, A.
Food Chemistry 297, 124932.
Interactions of anthocyanins with pectin and pectin fragments in model solutions.
Larsen, L.R., Buerschaper, J., Schieber, A., Weber, F.
Journal of Agricultural and Food Chemistry 67, 9344-9353.
Polyphenols and metabolites enhance survival in rodents and nematodes – impact of mitochondria.
Dilberger, B., Passon, M., Asseburg, H., Silaidos, C., Schmitt, F., Schieber, A., Eckert, G.P.
Nutrients 11, 1886.
Influence of glutathione on yeast fermentation efficiency under copper stress.
Zimdars, S., Schrage, L., Sommer, S., Schieber, A., Weber, F.
Journal of Agricultural and Food Chemistry 67, 10913-10920.
By-products of cereal processing as a source of valuable compounds.
Patzke, H., Schieber, A.
Cereal Technology, 280-288.
By-products of plant food processing as a source of valuable compounds.
Schieber, A.
Reference Module in Food Science, 1-4 (doi:10.1016/B978-0-08-100596-5.21346-2).
2018
Characterization of carotenoid profiles in goldenberry (Physalis peruviana L.) fruits differing in ripening state and in different fruits fractions by UHPLC-DAD-APCI-MSn.
Etzbach, L., Pfeiffer, A., Schieber, A., Weber, F.
Food Chemistry 245, 508-517.
Protection of protein in sunflower meal from ruminal degradation by alkaline induced oxidation of chlorogenic acid.
Bongartz, V., Böttger, C., Wilhelmy, N., Schulze-Kaysers, N., Südekum, K.-H., Schieber, A.
Journal of Animal Physiology and Animal Nutrition 102, e209-e215.
A nutritive dose of pure (-)-epicatechin does not beneficially affect increased cardiometabolic risk factors in overweight-to-obese adults – a randomized, placebo-controlled, double-blind crossover study.
Kirch, N., Berk, L., Liegl, Y., Adelsbach, M., Zimmermann, B.F., Stehle, P., Stoffel-Wagner, B., Ludwig, N., Schieber, A., Helfrich, H.-P., Ellinger, S.
American Journal of Clinical Nutrition 107, 948-956.
Site-specific hydrolysis of chlorogenic acids by selected Lactobacillus species.
Santos, E.A.A., Schieber, A., Weber, F.
Food Research International 109, 426-432.
Growth-inhibitory activity of phenolic compounds applied in an emulsifiable concentrate – ferulic acid as a natural pesticide against Botrytis cinerea.
Patzke, H., Schieber, A.
Food Research International 113, 18-23.
Reactions of quinones – mechanisms, structures, and prospects for food research.
Schieber, A.
Journal of Agricultural and Food Chemistry 66, 13051-13055.
Introduction to food authentication.
Schieber, A.
In: Modern Techniques for Food Authentication (Sun, D.-W., Ed.). 2nd Edition, Academic Press, 1-21.
2017
Influence of common and excessive enzymatic treatment on juice yield and anthocyanin contents and profile during bilberry (Vaccinium myrtillus L.) juice production.
Heffels, P., Bührle, F., Schieber, A., Weber, F.
European Food Research and Technology 243, 59-68.
Pressurized liquid extraction of anthocyanins and biflavonoids from Schinus terebinthifolius: a multivariate optimization.
Feuereisen, M.M., Gamero Barraza, M., Zimmermann, B.F., Schieber, A., Schulze-Kaysers, N.
Food Chemistry 214, 564-571.
Influence of copigmentation on the stability of spray dried anthocyanins from blackberry.
Weber, F., Boch, K., Schieber, A.
LWT - Food Science and Technology 75, 72-77.
Carotenoid profile, antioxidant capacity, and chromoplasts of pink guava (Psidium guajava L. cv. 'Criolla').
Rojas-Garbanzo, C., Gleichenhagen, M., Heller, A., Schulze-Kaysers, N., Schieber, A.
Journal of Agricultural and Food Chemistry 65, 3737-3747.
Differentiation of Brazilian peppertree (Schinus terebinthifolius Raddi) and Peruvian peppertree (Schinus molle L.) fruits by UHPLC-MS analysis of their anthocyanin and biflavonoid profile.
Feuereisen, M.M., Zimmermann, B.F., Schulze-Kaysers, N., Schieber, A.
Journal of Agricultural and Food Chemistry 65, 5330-5338.
Stable benzacridine pigments by oxidative coupling of chlorogenic acid with amino acids and proteins: Toward natural product-based green food coloring.
Iacomino, M., Weber, F., Gleichenhagen, M., Pistorio, V., Panzella, L., Pizzo, E., Schieber, A., d´Ischia, M., Napolitano, A.
Journal of Agricultural and Food Chemistry 65, 6519-6528.
Separation of alk(en)ylresorcinols from rye bran with saturated, monoenoic, dienoic, trienoic and hydroxylated monoenoic side chains using an octyl phase in ultra-high performance liquid chromatography and their differentiation by tandem mass spectrometry.
Zimmermann, B.F., Patzke, H., Schieber, A.
Journal of Chromatography A 1506, 65-72.
Growth suppression of Fusarium culmorum, Fusarium poae and Fusarium graminearum by 5-n-alk(en)ylresorcinols from wheat and rye bran.
Patzke, H., Zimdars, S., Schulze-Kaysers, N., Schieber, A.
Food Research International 99, 821-827.
Profiling of iridoid glycosides in Vaccinium species by UHPLC-MS.
Heffels, P., Müller, L., Schieber, A., Weber, F.
Food Research International 100, 462-468.
Characterization of phenolic and other polar compounds in peel and flesh of pink guava (Psidium guajava L. cv. 'Criolla') by ultra high-performance liquid chromatography with diode array and mass spectrometric detection.
Rojas-Garbanzo, C., Zimmermann, B., Schulze-Kaysers, N., Schieber, A.
Food Research International 100, 445-453.
Oxidation of wine polyphenols by secretomes of wild Botrytis cinerea strains from white and red grape varieties and determination of their specific laccase activity.
Zimdars, S., Hitschler, J., Schieber, A., Weber, F.
Journal of Agricultural and Food Chemistry 65, 10582-10590.
Side streams of plant food processing as a source of valuable compounds – selected examples.
Schieber, A.
Annual Review of Food Science and Technology 8, 97-112.
Editorial: Phytochemical Profiles.
Schieber, A., Weber, F.
Food Research International 100, 325.
Special Issue: Phytochemical Profiles.
Schieber, A., Weber, F.
Food Research International 100, 325-524.
2016
Effects of storage and cooking on the antioxidant capacity of laying hen eggs.
Nimalaratne, C., Schieber, A., Wu, J.
Food Chemistry 194, 111-116.
Antifungal activity of secondary plant metabolites from potatoes (Solanum tuberosum L.): Glycoalkaloids and phenolic acids show synergistic effects.
Sánchez Maldonado, A.F., Schieber, A., Gänzle, M.G.
Journal of Applied Microbiology 120, 955-965.
Evidence for the formation of benzacridine derivatives in alkaline-treated sunflower meal and model solutions.
Bongartz, V., Brandt, L., Gehrmann, M.L., Zimmermann, B.F., Schulze-Kaysers, N., Schieber, A
Molecules 21, 91.
Separation and isolation of saturated and unsaturated 5-n-alk(en)ylresorcinols from rye bran.
Patzke, H., Schulze-Kaysers, N., Schieber, A.
Journal of Chromatography A 1438, 39-45.
Fast and comprehensive analysis of secondary plant metabolites in cocoa products using UHLPC directly after pressurized liquid extraction.
Damm, I., Enger, E., Chrubasik-Hausmann, S., Schieber, A., Zimmermann, B.F.
Journal of Separation Science 39, 3113-3122.
Current challenges in polyphenol analytical chemistry.
Gleichenhagen, M., Schieber, A.
Current Opinion in Food Science 7, 43-49.
Conversion of proteins to taste-active amino acids and peptides in food fermentations.
Zhao, C.J., Schieber, A., Gänzle, M.G.
Food Research International 89, 39-47.
Carotenoids.
Schieber, A., Weber, F.
In: Handbook of Natural Pigments in Food and Beverages (Carle, R., Schweiggert, R.M., Eds.). Elsevier, 101-123.
Foods – 1. Survey.
Schieber, A., Shipe, W.F.
In: Ullmann´s Encyclopedia of Industrial Chemistry. Wiley-VCH Verlag, 1-24.
2015
Bioaccessibility and digestive stability study of carotenoids in cooked eggs using a dynamic in vitro gastrointestinal model.
Nimalaratne, C., Savard, P., Gauthier, S.F., Schieber, A., Wu, J.
Journal of Agricultural and Food Chemistry 63, 2956-2962.
Optimization and single-laboratory validation of a method for the determination of flavonolignans in milke thistle seeds by high-performance liquid chromatography with ultraviolet detection.
Mudge, E., Paley, L., Schieber, A., Brown, P.
Analytical and Bioanalytical Chemistry 407, 7657-7666.
Influence of accelerated solvent extraction and ultrasound-assisted extraction on the anthocyanin profile of different Vaccinium species in the context of statistical models for authentication.
Heffels, P., Weber, F., Schieber, A.
Journal of Agricultural and Food Chemistry 63, 7532-7538.
A fast isocratic liquid chromatographic method for quantifying xanthophylls and their stereoisomers.
Nimalaratne, C., Lopes-Lutz, D., Schieber, A., Wu, J.
Journal of Separation Science 38, 4166-4172.
Plant defense mechanisms and enzymatic transformation products and their potential applications in food preservation: Advantages and limitations.
Sánchez Maldonado, A.F., Schieber, A., Gänzle, M.G.
Trends in Food Science & Technology 46, 49-59.
Phenolic compounds in edible species of the Anacardiaceae family – a review.
Schulze-Kaysers, N., Feuereisen, M.M., Schieber, A.
RSC Advances 5, 73301-73314.
2014
The role of intestinal microbiota in development of irinotecan toxicity and in toxicity reduction through dietary fibres in rats.
Lin, X.B., Farhangfar, A., Valcheva, R., Sawyer, M.B., Dieleman, L.A., Schieber, A., Gänzle, M.G., Baracos, V.
PlosOne 9, e83644.
Characterization of phenolic compounds in Brazilian pepper (Schinus terebinthifolius Raddi) exocarp.
Feuereisen, M.M., Hoppe, J., Zimmermann, B.F., Weber, F., Schulze-Kaysers, N., Schieber, A.
Journal of Agricultural and Food Chemistry 62, 6219-6226.
Effect of enzyme-assisted extraction on the chilled storage stability of bilberry (Vaccinium myrtillus L.) anthocyanins in skin extracts and freshly squeezed juices.
Dinkova, R., Heffels, P., Shikov, V., Weber, F., Schieber, A., Mihalev, K.
Food Research International 65A, 35-41.
Extraction and separation of phenolic acids and glycoalkaloids from potato peels using food grade solvents.
Autoren
Food Research International 65A, 27-34.
Quantification of selected fat soluble vitamins and carotenoids in infant formula and dietary supplements using reversed-phase fast liquid chromatography coupled with tandem mass spectrometry.
Nimalaratne, C., Sun, C., Wu, J., Curtis, J., Schieber, A.
Food Research International 66, 69-77.
Novel pyranoanthocyanidins and vinylphenol adducts of deoxyanthocyanidins in sorghum sourdough.
Bai, J., Findlay, B., Sanchez Maldonado, A.F., Schieber, A., Vederas, J., Gänzle, M.G.
Journal of Agricultural and Food Chemistry 62, 11536-11546.
Editorial: Bonn Polyphenols World Conference: Targeting food today for the health of tomorrow.
Schieber, A., Edeas, M.
Food Research International 65A, 1.
Editorial: Recovery and utilization of valuable compounds from food processing by-products.
Galanakis, C., Schieber, A.
Food Research International 65C, 299-300.
Characterization and quantification of polyphenols in fruits.
Weber, F., Schulze-Kaysers, N., Schieber, A.
In: Polyphenols in Plants: Isolation, Purification and Extract Preparation (Watson, R.R., Ed.). Elsevier, 293-304.
Special Issue: Bonn Polyphenols 2013.
Schieber, A., Edeas, M.
Food Research International 65A, 1-129.
Special Issue: Utilization of Byproducts from Food Processing.
Schieber, A., Galanakis, C.
Food Research International 65C, 299-483.
2013
Purification of phenylalkanoids and monoterpene glycosides from Rhodiola rosea L. roots by high-speed counter-current chromatography.
Mudge, E., Lopes-Lutz, D., Brown, P.N., Schieber, A.
Phytochemical Analysis 24, 129-134.
Fate of ACE inhibitory peptides during the bread-making process: Quantification of peptides in sourdough, bread crumb, steamed bread and soda crackers.
Zhao, C.J., Hu, Y., Schieber, A., Gänzle, M.G.
Journal of Cereal Science 57, 514-519.
Quantitative and qualitative analysis of high molecular compounds in vegetable oils formed under high temperatures in the absence of oxygen.
Cihelkova, K., Schieber, A., Lopes-Lutz, D., Hradkova, I., Kyselka, J., Filip, V.
European Food Research and Technology 237, 71-81.
Egg yolk carotenoids: Composition, analysis, and effects of processing on their stability.
Nimalaratne, C., Wu, J., Schieber, A.
ACS Symposium Series “Carotenoid Cleavage Products” (Winterhalter, P., Ebeler, S., Rouseff, R., Eds.). American Chemical Society, Washington, DC, USA, 219-225.
Proceedings of the 7th World Congress on Polyphenols Applications. June 6-7, 2013, Bonn, Germany.
Edeas, M., Schieber, A.
International Society of Antioxidants in Nutrition and Health, Paris, France. ISBN 978-2-35609-073-7.
2012 - 2000
Engels, C., Gänzle, M.G., Schieber, A. (2012) Fast LC-MS analysis of gallotannins from mango (Mangifera indica L.) kernels and effects of methanolysis on their antibacterial activity and iron-binding capacity. Food Research International 45, 422-426.
Engels, C., Schieber, A., Gänzle, M.G. (2012) Sinapic acid derivatives in defatted Oriental mustard (Brassica juncea) seed meal extracts using UHPLC-DAD-ESI-MSn and identification of compounds with antibacterial activity. European Food Research and Technology 234, 535-542.
Engels, C., Gräter, D., Esquivel, P., Jimenez, V., Gänzle, M.G., Schieber, A. (2012) Characterization of phenolic compounds from jocote (Spondias purpurea L.) peels by fast liquid chromatography-electrospray ionization mass spectrometry. Food Research International 46, 557-562.
Jin, A., Ozga, J., Lopes-Lutz, D., Schieber, A., Reinecke, D.M. (2012) Characterization of proanthocyanidins in pea (Pisum sativum L.), lentil (Lens culinaris L.), and faba bean (Vicia faba L.) seeds. Food Research International 46, 528-535.
Engels, C., Weiss, A., Carle, R., Schmidt, H., Schieber, A., Gänzle, M.G. (2012) Effects of gallotannins treatment on the attachment, growth and survival of Escherichia coli O157:H7 and Listeria monocytogenes on spinach and lettuce. European Food Research and Technology 234, 1081-1090.
Lombardo, S., Pandino, G., Mauromicale, G., Carle, R., Knödler, M., Schieber, A. (2012) New seed propagated cultivars of globe artichoke suitable for processing uses. Acta Horticulturae 942, 139-146.
Lombardo, S., Pandino, G., Mauromicale, G., Carle, R., Knödler, M., Schieber, A. (2012) Polyphenol and mineral profile of ´Violetto di Sicilia´, a typical Italian varietal globe artichoke. Acta Horticulturae 942, 445-450.
Nimalaratne, C., Lopes-Lutz, D., Schieber, A., Wu, J. (2012) Effect of domestic cooking methods on egg yolk xanthophylls. Journal of Agricultural and Food Chemistry 60, 12547-12552.
Schieber, A. (2012) Editorial: Functional foods and nutraceuticals. Food Research International 46, 437.
Schieber, A. (2012) Special Issue: Functional Foods and Nutraceuticals. Food Research International 46(2), 437-572.
Lopes-Lutz, D., Mudge, E., Ippolito, R., Brown, P., Schieber, A. (2011) Purification of alkylamides from Echinacea angustifolia (DC) roots by high-speed counter-current chromatography. Journal of Agricultural and Food Chemistry 59, 491-494.
Engels, C., Schieber, A., Gänzle, M.G. (2011) Inhibitory spectra and modes of antimicrobial action of gallotannins from mango kernels (Mangifera indica L.). Applied and Environmental Microbiology 77, 2215-2223.
Nimalaratne, C., Lopes-Lutz, D., Schieber, A., Wu, J. (2011) Free aromatic amino acids in egg yolk show antioxidant properties. Food Chemistry 129, 155-161.
Mudge, E., Lopes-Lutz, D., Brown, P., Schieber, A. (2011) Analysis of alkylamides in Echinacea plant materials and dietary supplements by ultra-fast liquid chromatography with diode array and mass spectrometric detection. Journal of Agricultural and Food Chemistry 59, 8086-8094.
Sanchez-Maldonado, A.F., Schieber, A., Gänzle, M.G. (2011) Structure-function relationships of the antibacterial activity of phenolic acids and their metabolism by lactic acid bacteria. Journal of Applied Microbiology 111, 1176-1184.
Hu, Y., Stromeck, A., Loponen, J., Lopes-Lutz, D., Schieber, A., Gänzle, M.G. (2011) LC-MS/MS quantification of bioactive angiotensin I-converting enzyme inhibitory peptides in rye malt sourdoughs. Journal of Agricultural and Food Chemistry 59, 11983-11989.
Schieber, A., Lutz-Lopes, D. (2011) Analytical methods – functional foods and dietary supplements. In: Comprehensive Biotechnology 2e (Moo-Young, M., Ed.), Elsevier, Amsterdam, The Netherlands, pp. 487-499.
Schieber, A., Fügel, R., Kurz, C., Carle, R. (2011) Quality and authenticity control of fruit derived products. ACS Symposium Series “Progress on the Authentication of Food and Wine” (Winterhalter, P., Ebeler, S.E., Takeoka, G., Eds.). American Chemical Society, Washington, DC, USA, pp 301-305.
Knödler, M., Most, M., Schieber, A., Carle, R. (2010) A novel approach to authenticity control of whole grain durum wheat (Triticum durum L.) flour and pasta based on analysis of alkylresorcinol composition. Food Chemistry 118, 177-181.
Kurz, C., Leitenberger, M., Carle, R., Schieber, A. (2010) Evaluation of the fruit authenticity and determination of the fruit content of fruit products using FT-NIR spectroscopy of cell wall components. Food Chemistry 119, 806-812.
Lombardo, S., Pandino, G., Mauromicale, G., Knödler, M., Carle, R., Schieber, A. (2010) Influence of genotype, harvest time and plant part on polyphenolic composition of globe artichoke (Cynara cardunculus L. var. scolymus (L.) Fiori). Food Chemistry 119, 1175-1181.
Engels, C., Gänzle, M.G., Schieber, A. (2010) Fractionation of gallotannins from mango (Mangifera indica L.) kernels by high-speed counter-current chromatography and determination of their antibacterial activity. Journal of Agricultural and Food Chemistry 58, 775-780.
Svensson, L., Sekwati-Monang, B., Lopes-Lutz, D., Schieber, A., Gänzle, M.G. (2010) Phenolic acids and flavonoids in non-fermented and fermented red sorghum (Sorghum bicolor (L.) Moench.). Journal of Agricultural and Food Chemistry 58, 9214-9220.
Lopes-Lutz, D., Dettmann, J., Nimalaratne, C., Schieber, A. (2010) Characterization and quantification of polyphenols in Amazon grape (Pourouma cecropiifolia Martius). Molecules 15, 8543-8552.
Claus, A., Schieber, A., Spitzner, D., Carle, R. (2010) Pyrolytic acrylamide formation and impact of agronomic and technological factors on its minimization in bakery products. Aspects of Applied Biology 97, 3-16.
Maier, T.H., Schieber, A., Kammerer, D.R., Carle, R. (2009) Residues of grape (Vitis vinifera L.) seed oil production as a valuable source of phenolic antioxidants. Food Chemistry 112, 551-559.
Knödler, M., Reisenhauer, K., Schieber, A., Carle, R. (2009) Quantitative determination of allergenic 5-alk(en)ylresorcinols in mango (Mangifera indica L.) peels, pulp and fruit products by high-performance liquid chromatography. Journal of Agricultural and Food Chemistry 57, 3639-3644.
Bakowska-Barczak, A.M., Schieber, A., Kolodziejczyk, P. (2009) Characterization of Saskatoon berry (Amelanchier alnifolia Nutt) seed oils. Journal of Agricultural and Food Chemistry 57, 5401-5406.
Hofmann, A., Wittenmayer, L., Arnold, G., Schieber, A., Merbach, W. (2009) Root exudation of phloridzin by apple seedlings (Malus x domestica Borkh.) with symptoms of apple replant disease. Journal of Applied Botany and Food Quality 82, 193-198.
Engels, C., Knödler, M., Zhao, Y.-Y., Carle, R., Gänzle, M.G., Schieber, A. (2009) Antimicrobial activity of gallotannins isolated from mango (Mangifera indica L.) kernels. Journal of Agricultural and Food Chemistry 57, 7712-7718.
Maier, T., Fromm, M., Schieber, A., Kammerer, D.R., Carle, R. (2009) Process and storage stability of phenolic compounds in pectin and gelatin gels enriched with grape pomace extracts. European Food Research and Technology 229, 949-960.
Bakowska-Barczak, A.M., Schieber, A., Kolodziejczyk, P. (2009) Characterization of Canadian black currant (Ribes nigrum L.) seed oils and residues. Journal of Agricultural and Food Chemistry 57, 11528-11536.
Schieber, A. (2009) Nutraceuticals from by-products of plant food processing. Canadian Chemical News 61, 18-19.
Schieber, A., Aranda Saldana, M.D. (2009) Potato peels: A source of nutritionally and pharmacologically interesting compounds – a review. Food 3/2, 23-29.
Machado Rocha Ribeiro, S., Schieber, A. (2009) Mango antioxidants and health. In: Bioactive Foods in Promoting Health: Fruits and Vegetables (Watson, R.R., Preedy, V.R., Eds.). ISBN 978-0-12-374628-3. Elsevier, 507-523.
Kurz, C., Carle, R., Schieber, A. (2008) Characterisation of cell wall polysaccharide profiles of apricots (Prunus armeniaca L.), peaches (Prunus persica L.), and pumpkins (Cucurbita sp.) for the evaluation of fruit product authenticity. Food Chemistry 106, 421-430.
Schweiggert, U., Hofmann, S., Reichel, M., Schieber, A., Carle, R. (2008) Enzyme-assisted liquefaction of ginger rhizomes (Zingiber officinale Rosc.) for the production of spray-dried and pasty-like ginger condiments. Journal of Food Engineering 84, 28-38.
Knödler, M., Conrad, J., Wenzig, E.M., Bauer, R., Lacorn, M., Beifuss, U., Carle, R., Schieber, A. (2008) Anti-inflammatory 5-(11Z-heptadecenyl)- and 5-(8Z,11Z-heptadecadienyl)-resorcinols from mango (Mangifera indica L.) peels. Phytochemistry 69, 988-993.
Schilling, S., Sigolotto, C.-I., Carle, R., Schieber, A. (2008) Characterization of covalent addition products of chlorogenic acid quinone with amino acid derivatives in model systems and apple juice by high-performance liquid chromatography/electrospray ionization tandem mass spectrometry. Rapid Communications in Mass Spectrometry 22, 441-448.
Kurz, C., Münz, M., Schieber, A., Carle, R. (2008) Determination of the fruit content of apricot and strawberry jams and spreads and apricot and peach fruit preparations by gravimetric quantification of hemicellulose. Food Chemistry 109, 447-454.
Schilling, S., Toepfl, S., Ludwig, M., Dietrich, H., Knorr, D., Neidhart, S., Schieber, A., Carle, R. (2008) Comparative study of juice production by pulsed electric field treatment and enzymatic maceration of apple mash. European Food Research and Technology 226, 1389-1398.
Maier, T., Göppert, A., Kammerer, D.R., Schieber, A., Carle, R. (2008) Optimization of a process for enzyme-assisted extraction of polyphenols from grape (Vitis vinifera L.) pomace. European Food Research and Technology 227, 267-275.
Claus, A., Mongili, M., Weisz, G., Schieber, A., Carle, R. (2008) Impact of formulation and technological factors on the acrylamide content of wheat bread and bread rolls. Journal of Cereal Science 47, 546-554.
Kurz, C., Carle, R., Schieber, A. (2008) HPLC-DAD-MSn characterisation of carotenoids from apricots and pumpkins for the evaluation of fruit product authenticity. Food Chemistry 110, 522-530.
Knödler, M., Kaiser, A., Carle, R., Schieber, A. (2008) Profiling of alk(en)ylresorcinols in cereals by HPLC-DAD-APcI-MSn. Analytical and Bioanalytical Chemistry 391, 221-228.
Ribeiro, S.M.R., Barbosa, L.C.A., Queiroz, J.H., Knödler, M., Schieber, A. (2008) Phenolic compounds and antioxidant capacity of Brazilian mango (Mangifera indica L.) varieties. Food Chemistry 110, 620-626.
Chrubasik, C., Maier, T., Dawid, C., Torda, T., Schieber, A., Hofmann, T., Chrubasik, S. (2008) An observational study and quantification of the actives in a supplement with Sambucus nigra and Asparagus officinalis L. used for weight reduction. Phytotherapy Research 22, 913-918.
Schilling, S., Schmid, S., Jäger, H., Ludwig, M., Dietrich, H., Toepfl, S., Knorr, D., Neidhart, S., Schieber, A., Carle, R. (2008) Comparative study of pulsed electric field and thermal processing of apple juice with particular consideration of juice quality and enzyme deactivation. Journal of Agricultural and Food Chemistry 56, 4545-4554.
Chrubasik, S., Luond, M., Schieber, A. (2008) Zum Anthocyangehalt in Präparaten aus Sambucus nigra. Zeitschrift für Phytotherapie 29, 223-225.
Claus, A., Carle, R., Schieber, A. (2008) Acrylamide in cereal products: A review. Journal of Cereal Science 47, 118-133.
Schieber, A. (2008) Introduction to food authentication. In: Modern Techniques for Food Authentication (Sun, D.-W., Ed.). ISBN 978-0-12-374085-4. Elsevier, 1-26.
Schieber, A., Carle, R. (2008) Stability of carotenoids in vegetables, fruits, functional foods, and dietary supplements with particular reference to trans-cis‑isomerization. In: ACS Symposium Series 983 ´Color Quality of Fresh and Processed Foods´ (Culver, C.A., Wrolstad, R.E., Eds.). ISBN 978-0-8412-7419-8 . American Chemical Society, Washington, DC, USA, 140-150.
Knödler, M., Berardini, N., Kammerer, D.R., Carle, R., Schieber, A. (2007) Characterization of major and minor alk(en)ylresorcinols from mango (Mangifera indica L.) by high-performance liquid chromatography – atmospheric pressure chemical ionization mass spectrometry. Rapid Communications in Mass Spectrometry 21, 945-951.
Schilling, S., Alber, T., Toepfl, S., Neidhart, S., Knorr, D., Schieber, A., Carle, R. (2007) Effects of pulsed electric field treatment of apple mash on juice yield and quality attributes of apple juices. Innovative Food Science & Emerging Technologies 8, 127-134.
Kammerer, D.R., Schillmöller, S., Maier, O., Schieber, A., Carle, R. (2007) Colour stability of canned strawberries using black carrot and elderberry juice concentrates as natural colorants. European Food Research and Technology 224, 667-679.
Schweiggert, U., Kurz, C., Schieber, A., Carle, R. (2007) Effects of processing and storage on the stability of carotenoids and carotenoid esters of red peppers (Capsicum annuum L.) and hot chilli peppers (Capsicum frutescens L.). European Food Research and Technology 225, 261-270.
Netzel, M., Netzel, G., Kammerer, D.R., Schieber, A., Simons, L., Bitsch, I., Bitsch, R., Carle, R., Konczak, I. (2007) Antiproliferation activity and metabolism of black carrot anthocyanins. Innovative Food Science & Emerging Technologies 8, 365-372.
Schweiggert, U., Carle, R., Schieber, A. (2007) Conventional and alternative processes for spice production – a review. Trends in Food Science & Technology 18, 260-268.
Schieber, A., Carle, R. (2007) Editorial: Pigments in food – a challenge to life sciences. Innovative Food Science & Emerging Technologies 8, 317.
Carle, R., Schieber, A. (2007) Preface: Pigments in food – a challenge to life sciences. Trends in Food Science & Technology 18, 500.
Schieber, A. (2007) Mango (Mangifera indica L.): A ´functional fruit´? Fruit Processing 17, 149-152.
Schieber, A. (2007) Mango by-products – A source of biologically-active compounds. In: Recent Progress in Medicinal Plants Vol. 16: Phytomedicines (Govil, J.N., Singh, V.K., Bhardwaj, R., Eds.), Chapter 12. ISBN 0-9761849-8-2. Studium Press LLC, Houston, TX, USA, 265-279.
Schieber, A., Carle, R. (2007) Special Issue: Pigments in Food – A Challenge to Life Sciences. Innovative Food Science & Emerging Technologies 8(3), 317-459.
Carle, R., Schieber, A. (2007) Special Issue: 4th International Congress on Pigments in Food. Trends in Food Science & Technology 18(10), 500-534.
Schweiggert, U., Carle, R., Schieber, A. (2006) Characterization of major and minor capsaicinoids and related compounds in chili pods (Capsicum frutescens L.) by high-performance liquid chromatography/atmospheric pressure chemical ionization mass spectrometry. Analytica Chimica Acta 557, 236-244.
Fügel, R., Schieber, A., Carle, R. (2006) Determination of the fruit content of cherry fruit preparations by gravimetric quantification of hemicellulose. Food Chemistry 95, 163-168.
Claus, A., Weisz, G.M., Schieber, A., Carle, R. (2006) Pyrolytic acrylamide formation from purified wheat gluten and gluten supplemented wheat bread rolls. Molecular Nutrition & Food Research 50, 87-93.
Schütz, K., Persike, M., Carle, R., Schieber, A. (2006) Characterization and quantification of anthocyanins in selected artichoke (Cynara scolymus L.) cultivars by HPLC-DAD-ESI/MSn. Analytical and Bioanalytical Chemistry 384, 1511-1517.
Schweiggert, U., Schieber, A., Carle, R. (2006) Effects of blanching and storage on capsaicinoid contents and peroxidase activity of hot chilli peppers (Capsicum frutescens L.). Innovative Food Science & Emerging Technologies 7, 217-224.
Maier, T.H., Sanzenbacher, S., Kammerer, D.R., Berardini, N., Conrad, J., Beifuss, U., Carle, R., Schieber, A. (2006) Isolation of hydroxycinnamoyltartaric acids from grape pomace by high-speed counter-current chromatography. Journal of Chromatography A 1128, 61-67.
Schütz, K., Muks, E., Carle, R., Schieber, A. (2006) Quantitative determination of phenolic compounds in artichoke-based dietary supplements and pharmaceuticals by high-performance liquid chromatography. Journal of Agricultural and Food Chemistry 54, 8812-8817.
Claus, A., Schreiter, P., Weber, A., Graeff, S., Hermann, W., Claupein, W., Schieber, A., Carle, R. (2006) Influence of agronomic factors on acrylamide contents of yeast-leavened bread. Journal of Agricultural and Food Chemistry 54, 8968-8976.
Schütz, K., Muks, E., Carle, R., Schieber, A. (2006) Separation and quantification of inulin in selected artichoke (Cynara scolymus L.) and dandelion (Taraxacum officinale Web. ex Wigg.) roots by high-performance anion exchange chromatography – pulsed amperometric detection. Biomedical Chromatography 20, 1295-1303.
Schütz, K., Carle, R., Schieber, A. (2006) Taraxacum – A review on its phytochemical and pharmacological profile. Journal of Ethnopharmacology 107, 313-323.
Carle, R., Schieber, A., Stintzing, F.C. (2006) Pigments in Food – A Challenge to Life Sciences. Shaker Verlag, Aachen. ISBN 3-8322-5479-X.
Schieber, A., Fügel, R., Henke, M., Carle, R. (2005) Determination of the fruit content of strawberry fruit preparations by gravimetric quantification of hemicellulose. Food Chemistry 91, 365-371.
Schütz, K., Kammerer, D., Carle, R., Schieber, A. (2005) Characterization of phenolic acids and flavonoids in dandelion (Taraxacum officinale Web. ex Wigg.) root and herb by high-performance liquid chromatography – electrospray ionization mass spectrometry. Rapid Communications in Mass Spectrometry 19, 179-186.
Kammerer, D., Claus, A., Schieber, A., Carle, R. (2005) A novel process for the recovery of polyphenols from grape (Vitis vinifera L. ) pomace. Journal of Food Science 70, 157-163.
Berardini, N., Fezer, R., Conrad, J., Beifuss, U., Carle, R., Schieber, A. (2005) Screening of mango (Mangifera indica L.) cultivars for their contents of flavonol O- and xanthone C-glycosides, anthocyanins, and pectin. Journal of Agricultural and Food Chemistry 53, 1563-1570.
Kammerer, D., Gajdos Kljusuric, J., Carle, R., Schieber, A. (2005) Recovery of anthocyanins from grape pomace extracts (Vitis vinifera L. cv. ´Cabernet Mitos´) using a polymeric adsorber resin. European Food Research and Technology 220, 431-437.
Aman, R., Biehl, J., Carle, R., Conrad, J., Beifuss, U., Schieber, A. (2005) Application of HPLC coupled with DAD, APcI-MS and NMR to the analysis of lutein and zeaxanthin stereoisomers in thermally processed vegetables. Food Chemistry 92, 753-763.
Aman, R., Carle, R., Conrad, J., Beifuss, U., Schieber, A. (2005) Isolation of carotenoids from plant materials and dietary supplements by high-speed counter-current chromatography. Journal of Chromatography A 1074, 99-105.
Schweiggert, U., Mix, K., Schieber, A., Carle, R. (2005) An innovative process for the production of spices through immediate thermal treatment of the plant material. Innovative Food Science & Emerging Technologies 6, 143-153.
Schieber, A., Mihalev, K., Berardini, N., Mollov, P., Carle, R. (2005) Flavonol glycosides from distilled petals of Rosa damascena Mill. Zeitschrift für Naturforschung C 60, 379-384.
Berardini, N., Schieber, A., Klaiber, I., Beifuss, U., Carle, R., Conrad, J. (2005) 7-O-Methylcyanidin 3-O-β-D-galactopyranoside, a novel anthocyanin from mango (Mangifera indica L. cv. ´Tommy Atkins´) peels. Zeitschrift für Naturforschung B 60, 801-804.
Schweiggert, U., Kammerer, D.R., Carle, R., Schieber, A. (2005) Characterization of carotenoids and carotenoid esters in red pepper pods (Capsicum annuum L.) by high-performance liquid chromatography/atmospheric pressure chemical ionization mass spectrometry. Rapid Communications in Mass Spectrometry 19, 2617-2628.
Schweiggert, U., Schieber, A., Carle, R. (2005) Inactivation of peroxidase, polyphenoloxidase and lipoxygenase in paprika and chili powder after immediate thermal treatment of the plant material. Innovative Food Science & Emerging Technologies 6, 403-411.
Berardini, N., Knödler, M., Schieber, A., Carle, R. (2005) Utilization of mango peels as a source of pectin and polyphenolics. Innovative Food Science & Emerging Technologies 6, 443-453.
Claus, A., Weisz, G.M., Kammerer, D.R., Carle, R., Schieber, A. (2005) A method for the determination of acrylamide in bakery products using liquid chromatography electrospray ionization ion trap tandem mass spectrometry. Molecular Nutrition & Food Research 49, 918-925.
Fügel, R., Förch, M., Carle, R., Schieber, A. (2005) Determination of the fruit content of strawberry yogurt by gravimetric quantification of hemicellulose. Journal of Applied Botany and Food Quality 79, 157-159.
Aman, R., Schieber, A., Carle, R. (2005) Effects of heating and illumination on trans-cis-isomerization and degradation of β-carotene and lutein in isolated spinach chloroplasts. Journal of Agricultural and Food Chemistry 53, 9512-9518.
Schieber, A., Carle, R. (2005) Occurrence of carotenoid cis-isomers in food: Technological, analytical, and nutritional implications. Trends in Food Science & Technology 16, 416-422.
Fügel, R., Carle, R., Schieber, A. (2005) Quality and authenticity control of fruit purées, fruit preparations and jams – a review. Trends in Food Science & Technology 16, 433-441.
Stintzing, F.C., Kammerer, D., Schieber, A., Adama, H., Nacoulma, O.G., Carle, R. (2004) Betacyanins and phenolic compounds from Amaranthus spinosus L. and Boerhavia erecta L. Zeitschrift für Naturforschung C 59, 1-8.
Fügel, R., Carle, R., Schieber, A. (2004) A novel approach to quality and authenticity control of fruit products using fractionation and characterisation of cell wall polysaccharides. Food Chemistry 87, 141-150.
Kammerer, D., Carle, R., Schieber, A. (2004) Characterization of phenolic acids in black carrots (Daucus carota ssp. sativus var. atrorubens Alef.) by high-performance liquid chromatography – electrospray ionization mass spectrometry. Rapid Communications in Mass Spectrometry 18, 1331-1340.
Schütz, K., Kammerer, D., Carle, R., Schieber, A. (2004) Identification and quantification of caffeoylquinic acids and flavonoids from artichoke (Cynara scolymus L.) heads, juice and pomace by HPLC-DAD-ESI-MSn. Journal of Agricultural and Food Chemistry 52, 4090-4096.
Kammerer, D., Claus, A., Carle, R., Schieber, A. (2004) Polyphenol screening of pomace from red and white grape varieties (Vitis vinifera L.) by HPLC-DAD-MS/MS. Journal of Agricultural and Food Chemistry 52, 4360-4367.
Berardini, N., Carle, R., Schieber, A. (2004) Characterization of gallotannins and benzophenone derivatives from mango (Mangifera indica L. cv. ´Tommy Atkins´) peels, pulp and kernels by high-performance liquid chromatography – electrospray ionization mass spectrometry. Rapid Communications in Mass Spectrometry 18, 2208-2216.
Aman, R., Bayha, S., Carle, R., Schieber, A. (2004) Determination of carotenoid stereoisomers in commercial dietary supplements by high-performance liquid chromatography. Journal of Agricultural and Food Chemistry 52, 6086-6090.
Kammerer, D., Carle, R., Schieber, A. (2004) Quantification of anthocyanins in roots of black carrots (Daucus carota ssp. sativus var. atrorubens Alef.) and evaluation of their color properties. European Food Research and Technology 219, 479-486.
Mihalev, K., Schieber, A., Mollov, P., Carle, R. (2004) Effect of mash maceration on the polyphenolic contents and visual quality attributes of cloudy apple juices. Journal of Agricultural and Food Chemistry 52, 7306-7310.
Fügel, R., Carle, R., Schieber, A. (2004) Eine neue Methode zur Qualitäts- und Authentizitätskontrolle fruchthaltiger Produkte durch Charakterisierung von Zellwandpolysacchariden. Mitteilungen aus Lebensmitteluntersuchung und Hygiene 95, 597-617.
Breithaupt, D.E., Schieber, A. (2004) Trendbericht Lebensmittelchemie 2003: Funktionalität sekundärer Pflanzeninhaltsstoffe. Nachrichten aus der Chemie 52, 306-309.
Schieber, A., Hilt, P., Streker, P., Endress, H.-U., Rentschler, C., Carle, R. (2003) A new process for the combined recovery of pectin and phenolic compounds from apple pomace. Innovative Food Science & Emerging Technologies 4, 99-107.
Stintzing, F.C., Schieber, A., Carle, R. (2003) Evaluation of colour properties and chemical quality parameters of cactus juices. European Food Research and Technology 216, 303-311.
Hilt, P., Schieber, A., Yildirim, C., Arnold, G., Conrad, J., Klaiber, I., Beifuss, U., Carle, R. (2003) Detection of phloridzin in strawberries (Fragaria x ananassa Duch.) by HPLC-PDA-MS/MS and NMR spectroscopy. Journal of Agricultural and Food Chemistry 51, 2896-2899.
Marx, M., Stuparic, M., Schieber, A., Carle, R. (2003) Effects of thermal processing on trans-cis-isomerization of β-carotene in carrot juices and carotene-containing preparations. Food Chemistry 83, 609-617.
Schieber, A., Berardini, N., Carle, R. (2003) Identification of flavonol and xanthone glycosides from mango (Mangifera indica L. cv. ´Tommy Atkins´) peels by high-performance liquid chromatography – electrospray ionization mass spectrometry. Journal of Agricultural and Food Chemistry 51, 5006-5011.
Stoll, T., Schieber, A., Carle, R. (2003) Quantitative determination of saturated oligogalacturonic acids in enzymatic digests of polygalacturonic acid, pectin, and carrot pomace by on-line LC-ESI-MS. Analytical and Bioanalytical Chemistry 377, 655-659.
Stoll, T., Schweiggert, U., Schieber, A., Carle, R. (2003) Process for the recovery of a carotene-rich functional food ingredient from carrot pomace by enzymatic liquefaction. Innovative Food Science & Emerging Technologies 4, 415-423.
Stoll, T., Schweiggert, U., Schieber, A., Carle, R. (2003) Application of hydrolyzed carrot pomace as a functional food ingredient to beverages. Journal of Food, Agriculture & Environment 1, 88-92.
Kammerer, D., Carle, R., Schieber, A. (2003) Detection of peonidin and pelargonidin glycosides in black carrots (Daucus carota ssp. sativus var. atrorubens Alef.) by high-performance liquid chromatography – electrospray ionization mass spectrometry. Rapid Communications in Mass Spectrometry 17, 2407-2412.
Schieber, A., Müller, D., Röhrig, G., Carle, R. (2002) Einfluss von Sorte und Verarbeitung auf die Qualität kaltgepresster Traubenkernöle. Mitteilungen Klosterneuburg 52, 29-33.
Schieber, A., Marx, M., Carle, R. (2002) Simultaneous determination of carotenes and tocopherols in ATBC drinks by high-performance liquid chromatography. Food Chemistry 76, 357-362.
Stintzing, F.C., Schieber, A., Carle, R. (2002) Betacyanins in fruits from red-purple pitaya, Hylocereus polyrhizus (Weber) Britton & Rose. Food Chemistry 77, 101-106, 517.
Schieber, A., Keller, P., Streker, P., Klaiber, I., Carle, R. (2002) Detection of isorhamnetin glycosides in extracts of apples (Malus domestica cv. ´Brettacher´) by HPLC-PDA and HPLC-APCI-MS/MS. Phytochemical Analysis 13, 87-94.
Stintzing, F.C., Schieber, A., Carle, R. (2002) Identification of betalains from yellow beet (Beta vulgaris L.) and cactus pear (Opuntia ficus-indica (L.) Mill.) by high-performance liquid chromatography – electrospray ionization mass spectrometry. Journal of Agricultural and Food Chemistry 50, 2302-2307.
Schieber, A., Hilt, P., Conrad, J., Beifuss, U., Carle, R. (2002) Elution order of quercetin glycosides from apple pomace extracts on a new HPLC stationary phase with hydrophilic endcapping. Journal of Separation Science 25, 361-364.
Stoll, T., Schieber, A., Carle, R. (2002) High-performance liquid chromatographic separation and on-line mass spectrometric detection of saturated and unsaturated oligogalacturonic acids. Carbohydrate Research 337, 2481-2486.
Schieber, A., Keller, P., Carle, R. (2001) Determination of phenolic acids and flavonoids of apple and pear by high-performance liquid chromatography. Journal of Chromatography A 910, 265-273.
Keller, P., Streker, P., Arnold, G., Schieber, A., Carle, R. (2001) Bestimmung phenolischer Verbindungen in Tafel- und Mostäpfeln mittels HPLC. Flüssiges Obst 68, 480-483.
Stintzing, F.C., Schieber, A., Carle, R. (2001) Phytochemical and nutritional significance of cactus pear. European Food Research and Technology 212, 396-407.
Schieber, A., Stintzing, F.C., Carle, R. (2001) By-products of plant food processing as a source of functional compounds – recent developments. Trends in Food Science & Technology 12, 401-413.
Marx, M., Schieber, A., Carle, R. (2000) Quantitative determination of carotene stereoisomers in carrot juices and vitamin supplemented (ATBC) drinks. Food Chemistry 70, 403-408.
Schieber, A., Ullrich, W., Carle, R. (2000) Characterization of polyphenols in mango puree concentrate by HPLC with diode array and mass spectrometric detection. Innovative Food Science & Emerging Technologies 1, 161-166.
Stintzing, F.C., Schieber, A., Carle, R. (2000) Cactus pear – a promising component to functional food. Obst-, Gemüse- und Kartoffelverarbeitung 85, 40-47.
Stintzing, F.C., Schieber, A., Carle, R. (2000) Rote Bete als färbendes Lebensmittel – eine Bestandsaufnahme. Obst-, Gemüse- und Kartoffelverarbeitung 85, 196-204.