Vera Schmid

Impact of defined thermomechanical treatment on the structure and content of dietary fiber and the stability and bioaccessibility of polyphenols of chokeberry (Aronia melanocarpa) pomace.

M. Bunzel, K. Briviba, H. Karbstein, 2020, Food research international.

The Influence of Extrusion Processing on the Gelation Properties of Apple Pomace Dispersions: Involved Cell Wall Components and Their Gelation Kinetics

H. Karbstein, M. Emin, Vera Schmid, 2020, Foods.

Functionalization of Enzymatically Treated Apple Pomace from Juice Production by Extrusion Processing

M. Bunzel, H. Karbstein, M. Emin, 2021, Foods.

Enrichment of starch-based extruded cereals with chokeberry (Aronia melanocarpa) pomace: Influence of processing conditions on techno-functional and sensory related properties, dietary fibre and polyphenol content as well as in vitro digestibility

K. Briviba, H. Karbstein, M. Emin, 2021, LWT.

Modification of Apple Pomace by Extrusion Processing: Studies on the Composition, Polymer Structures, and Functional Properties

M. Bunzel, H. Karbstein, M. Emin, 2020, Foods.

Extrusion Processing of Pure Chokeberry (Aronia melanocarpa) Pomace: Impact on Dietary Fiber Profile and Bioactive Compounds

M. Bunzel, H. Karbstein, M. Emin, 2021, Foods.

Chemical composition and technofunctional properties of carrot (Daucus carota L.) pomace and potato (Solanum tuberosum L.) pulp as affected by thermomechanical treatment

M. Bunzel, M. Emin, Vera Schmid, 2022, European Food Research and Technology.

Defined shear and heat treatment of apple pomace: impact on dietary fiber structures and functional properties

M. Bunzel, H. Karbstein, M. Emin, 2021, European Food Research and Technology.