B. Fröhling

Uptake and bioavailability of anthocyanins and phenolic acids from grape/blueberry juice and smoothie in vitro and in vivo

B. Spengler, C. Kunz, S. Rudloff, 2015, British Journal of Nutrition.

Liking of anthocyanin-rich juices by children and adolescents

M. Kersting, C. Kunz, B. Fröhling, 2012, Appetite.

Anthocyanin analysis in banana fruit--a mistake.

M. Kersting, B. Fröhling, H. Dietrich, 2011, The American journal of clinical nutrition.

Anthocyanin-rich juice does not affect gut-associated immunity in Fischer rats.

D. Graf, B. Watzl, A. Bub, 2013, Molecular nutrition & food research.

Lewis acid catalyzed sulfur transfer from a sultene to strained cyclic alkenes.

W. Adam, B. Fröhling, 2002, Organic letters.

Inhibition of low-grade inflammation by anthocyanins from grape extract in an in vitro epithelial-endothelial co-culture model.

C. Kunz, S. Rudloff, S. Kuntz, 2015, Food & function.

Anthocyanins from fruit juices improve the antioxidant status of healthy young female volunteers without affecting anti-inflammatory parameters: results from the randomised, double-blind, placebo-controlled, cross-over ANTHONIA (ANTHOcyanins in Nutrition Investigation Alliance) study

C. Kunz, S. Rudloff, J. Herrmann, 2014, British Journal of Nutrition.

Uptake and bioavailability of anthocyanins and phenolic acids from grape/blueberry juice and smoothie in vitro and in vivo

B. Spengler, C. Kunz, S. Rudloff, 2015, British Journal of Nutrition.