J. German

Effect of structure on the mechanical and physical properties of chocolate considering time scale phenomena occurring during oral processing

M. Masen, M. Charalambides, D. Bikos, 2021, Food Structure.

Interfacial Phenomena in the Evaluation of Antioxidants: Bulk Oils vs Emulsions

Shu-wen Huang, J. German, E. Frankel, 1994 .

Antioxidant activity of alpha- and gamma-tocopherols in bulk oils and in oil-in-water emulsions

Shu-wen Huang, J. German, E. Frankel, 1994 .

Activities of antioxidants are affected by colloidal properties of oil-in-water and water-in-oil emulsions and bulk oils.

Shu-wen Huang, J. German, B. Tiersch, 2000, Journal of agricultural and food chemistry.

Partition of selected antioxidants in corn oil-water model systems

Shu-wen Huang, J. German, E. Frankel, 1997 .

Effect of different lipid systems on antioxidant activity of rosemary constituents carnosol and carnosic acid with and without α-tocopherol

Shu-wen Huang, J. German, A. Hopia, 1996 .