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Phenolic compounds and quantitative 1H-NMR spectroscopy for authentication of lemon, lime, orange, and grapefruit juices (2025)

Quelle: Food Chemistry 485 DOI: 10.1016/j.foodchem.2025.144379
Autoren: Jungen M., Gilcher C., Patz C., Steingass C.B., Schweiggert R.
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Hochschule Geisenheim feiert akademische Abschlussfeier: „Sie sind nun Botschafterinnen und Botschafter unserer stolzen Gemeinschaft“

29. Juli 2024

Feierliche Zeremonie im historischen Park am Freitag, 26. Juli 2024: Im vergangenen Halbjahr schlossen 132 junge Menschen ihr Studium an der renommierten Hochschule im Rheingau ab. Im Rahmen der

Losses of potentially health-promoting flavan-3-ols and other phenolic compounds during various clarification treatments of novel apple juices made with the spiral filter press (2025)

Quelle: European Food Research and Technology 251 S. 3779 - 3792. DOI: 10.1007/s00217-025-04864-1
Autoren: Dussling S., Baron A.M., Will F., Schweiggert R., Steingass C.B.
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Identification of phenolic compounds in soursop (Annona muricata) pulp by high-performance liquid chromatography with diode array and electrospray ionization mass spectrometric detection (2014)

Quelle: Elsevier S. 42 - 46. DOI: 10.1016/j.foodres.2014.05.051
Autoren: Jiménez V.M., Gruschwitz M., Schweiggert R.M., Carle R., Esquivel P.
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Identification of Phenolic Compounds in Red and Green Pistachio (Pistacia vera L.) Hulls (Exo- and Mesocarp) by HPLC-DAD-ESI-(HR)-MSn (2016)

Quelle: Journal of Agricultural and Food Chemistry 64 (26) S. 5334 - 5344. DOI: 10.1021/acs.jafc.6b01745
Autoren: Erşan S., Güçlü Üstündağ Ö., Carle R., Schweiggert R.M.
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Coffee (Coffea arabica L.) by-products as a source of carotenoids and phenolic compounds – evaluation of varieties with different peel color (2020)

Quelle: Frontiers in Sustainable Food Systems 4 DOI: 10.3389/fsufs.2020.590597
Autoren: Esquivel P., Viñas M., Steingass C.B., Gruschwitz M., Guevara E., Carle R., Schweiggert R.M., Jiménez V.B.
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Ultrasound-assisted extraction and (U)HPLC-DAD-ESI-MSn analysis of phenolic compounds from black chokeberries cultivated in Turkey (2023)

Quelle: Journal of Applied Botany and Food Quality 96 S. 21 - 29. DOI: 10.5073/JABFQ.2023.096.003
Autoren: Öztürk A., Steingass C.B., Schweiggert R., Carle R., Yemiş O., Erşan S.
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Phenolic compounds and quantitative 1H-NMR spectroscopy for authentication of lemon, lime, orange, and grapefruit juices (2025)

Quelle: Food Chemistry 485 DOI: 10.1016/j.foodchem.2025.144379
Autoren: Jungen M., Gilcher C., Patz C., Steingass C.B., Schweiggert R.
Gefunden im Profil von ,

Losses of potentially health-promoting flavan-3-ols and other phenolic compounds during various clarification treatments of novel apple juices made with the spiral filter press (2025)

Quelle: European Food Research and Technology 251 S. 3779 - 3792. DOI: 10.1007/s00217-025-04864-1
Autoren: Dussling S., Baron A.M., Will F., Schweiggert R., Steingass C.B.
Gefunden im Profil von ,

Is it possible to enhance the concentrations of valuable compounds by reduced nitrogen supply in several vegetable species? (2015)

Quelle: Leuven ISHS Acta Horticulturae 1106 S. 55 - 60. DOI: 10.17660/ActaHortic.2015.1106.9
Autoren: Schmidt L., Zinkernagel J.
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