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Sensory odour profiling and lipid oxidation status of fish oil and microencapsulated fish oil
Sensory odour profiling and lipid oxidation status of fish oil and microencapsulated fish oil
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Sensory odour profiling and lipid oxidation status of fish oil and microencapsulated fish oil

Serfert, Y. ; Drusch, S. ; Schwarz, K.

Food chemistry, 2010-12, Vol.123 (4), p.968-975 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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New insights into the microencapsulation properties of sodium caseinate and hydrolyzed casein
New insights into the microencapsulation properties of sodium caseinate and hydrolyzed casein
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New insights into the microencapsulation properties of sodium caseinate and hydrolyzed casein

Drusch, S. ; Serfert, Y. ; Berger, A. ; Shaikh, M.Q. ; Rätzke, K. ; Zaporojtchenko, V. ; Schwarz, K.

Food hydrocolloids, 2012-06, Vol.27 (2), p.332-338 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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3
Role of glycated caseinate in stabilisation of microencapsulated lipophilic functional ingredients
Role of glycated caseinate in stabilisation of microencapsulated lipophilic functional ingredients
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Role of glycated caseinate in stabilisation of microencapsulated lipophilic functional ingredients

Drusch, S. ; Berg, S. ; Scampicchio, M. ; Serfert, Y. ; Somoza, V. ; Mannino, S. ; Schwarz, K.

Food hydrocolloids, 2009-05, Vol.23 (3), p.942-948 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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4
Antioxidant Activity of Rapeseed Phenolics and Their Interactions with Tocopherols During Lipid Oxidation
Antioxidant Activity of Rapeseed Phenolics and Their Interactions with Tocopherols During Lipid Oxidation
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Antioxidant Activity of Rapeseed Phenolics and Their Interactions with Tocopherols During Lipid Oxidation

Thiyam, U ; Stockmann, H ; Schwarz, K

Journal of the American Oil Chemists' Society, 2006-06, Vol.83 (6), p.523-528 [Periódico revisado por pares]

Berlin/Heidelberg: Springer‐Verlag

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5
The structure of bone studied with synchrotron X-ray diffraction, X-ray absorption spectroscopy and thermal analysis
The structure of bone studied with synchrotron X-ray diffraction, X-ray absorption spectroscopy and thermal analysis
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The structure of bone studied with synchrotron X-ray diffraction, X-ray absorption spectroscopy and thermal analysis

Peters, Fabian ; Schwarz, Karsten ; Epple, Matthias

Thermochimica acta, 2000-10, Vol.361 (1), p.131-138 [Periódico revisado por pares]

Amsterdam: Elsevier B.V

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6
Characterization of the spray drying behaviour of emulsions containing oil droplets with a structured interface
Characterization of the spray drying behaviour of emulsions containing oil droplets with a structured interface
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Characterization of the spray drying behaviour of emulsions containing oil droplets with a structured interface

Serfert, Y. ; Schröder, J. ; Mescher, A. ; Laackmann, J. ; Shaikh, M. Q. ; Rätzke, K. ; Gaukel, V. ; Schuchmann, H. P. ; Walzel, P. ; Moritz, H.-U. ; Drusch, S. ; Schwarz, K.

Journal of microencapsulation, 2013-01, Vol.30 (4), p.325-334 [Periódico revisado por pares]

Colchester: Informa UK Ltd

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7
Activities of Antioxidants Are Affected by Colloidal Properties of Oil-in-Water and Water-in-Oil Emulsions and Bulk Oils
Activities of Antioxidants Are Affected by Colloidal Properties of Oil-in-Water and Water-in-Oil Emulsions and Bulk Oils
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Activities of Antioxidants Are Affected by Colloidal Properties of Oil-in-Water and Water-in-Oil Emulsions and Bulk Oils

Schwarz, Karin ; Huang, Shu-Wen ; German, J. Bruce ; Tiersch, Brigitte ; Hartmann, Jürgen ; Frankel, Edwin N

Journal of agricultural and food chemistry, 2000-10, Vol.48 (10), p.4874-4882 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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8
Anthocyanin Antioxidant Activity and Partition Behavior in Whey Protein Emulsion
Anthocyanin Antioxidant Activity and Partition Behavior in Whey Protein Emulsion
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Anthocyanin Antioxidant Activity and Partition Behavior in Whey Protein Emulsion

Viljanen, Kaarina ; Kylli, Petri ; Hubbermann, Eva-Maria ; Schwarz, Karin ; Heinonen, Marina

Journal of agricultural and food chemistry, 2005-03, Vol.53 (6), p.2022-2027 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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9
Impact of Fermentation on Phenolic Compounds in Leaves of Pak Choi (Brassica campestris L. ssp. chinensis var. communis) and Chinese Leaf Mustard (Brassica juncea Coss)
Impact of Fermentation on Phenolic Compounds in Leaves of Pak Choi (Brassica campestris L. ssp. chinensis var. communis) and Chinese Leaf Mustard (Brassica juncea Coss)
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Impact of Fermentation on Phenolic Compounds in Leaves of Pak Choi (Brassica campestris L. ssp. chinensis var. communis) and Chinese Leaf Mustard (Brassica juncea Coss)

Harbaum, Britta ; Hubbermann, Eva Maria ; Zhu, Zhujun ; Schwarz, Karin

Journal of agricultural and food chemistry, 2008-01, Vol.56 (1), p.148-157 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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10
Antioxidant Activity and Partitioning of Phenolic Acids in Bulk and Emulsified Methyl Linoleate
Antioxidant Activity and Partitioning of Phenolic Acids in Bulk and Emulsified Methyl Linoleate
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Antioxidant Activity and Partitioning of Phenolic Acids in Bulk and Emulsified Methyl Linoleate

Pekkarinen, Satu S ; Stöckmann, Heiko ; Schwarz, Karin ; Heinonen, I. Marina ; Hopia, Anu I

Journal of agricultural and food chemistry, 1999-08, Vol.47 (8), p.3036-3043 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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