Anna-Sophie Stübler

Comparative flavonoid profile of orange (Citrus sinensis) flavedo and albedo extracted by conventional and emerging techniques using UPLC-IMS-MS, chemometrics and antioxidant effects

K. Aganovic, S. Hillebrand, T. Esatbeyoglu, 2023, Frontiers in Nutrition.

Shockwave processing of beef brisket in conjunction with sous vide cooking: Effects on protein structural characteristics and muscle microstructure.

S. Hodgkinson, L. Kaur, O. Loison, 2020, Food chemistry.

Development of food products

V. Heinz, Anna‐Sophie Stübler, K. Aganovic, 2020 .

High-pressure processing of meat: Molecular impacts and industrial applications.

Anna‐Sophie Stübler, K. Aganovic, C. Hertel, 2020, Comprehensive reviews in food science and food safety.

A comparative study on physicochemical properties and in vitro bioaccessibility of bioactive compounds in rosehip ( Rosa canina L.) infusions treated by non‐thermal and thermal treatments

E. Çapanoğlu, G. Ozkan, Anna‐Sophie Stübler, 2021, Journal of Food Processing and Preservation.

Matrix- and Technology-Dependent Stability and Bioaccessibility of Strawberry Anthocyanins during Storage

C. Rauh, V. Heinz, A. Shpigelman, 2020, Antioxidants.

Preparation, characterization, and physical stability of cocoa butter and tristearin nanoparticles containing β-carotene

J. Weiss, Anna‐Sophie Stübler, Hanna Salminen, 2020, European Food Research and Technology.

High-pressure processing (HPP) of meat products: Impact on quality and applications

Vibeke Orlien, Claire Guyon, Marie de Lamballerie, 2020 .

Digestibility, antioxidative activity and stability of plant protein-rich products after processing and formulation with polyphenol-rich juices: kale and kale–strawberry as a model

C. Rauh, V. Heinz, U. Lesmes, 2019, European Food Research and Technology.