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Book Chapters

Schieber, A. (2006) Römpp Lexikon Lebensmittelchemie. Unterthemen Pflanzliche Fette und Öle; Gemüse und Gemüseprodukte. Eisenbrand, G., Schreier, P. (Hrsg.). ISBN 978-3-13-736602-7. Georg Thieme Verlag KG, Stuttgart.

Schieber, A. (2006) Mango by-products – A source of biologically-active compounds. In: Recent Progress in Medicinal Plants Vol. 16: Phytomedicines (Govil, J.N., Singh, V.K., Bhardwaj, R., Eds.), Chapter 12. ISBN 0-9761849-8-2. Studium Press LLC, Houston, TX, USA, 265-279.

Schieber, A. (2008) Introduction to food authentication. In: Modern Techniques for Food Authentication (Sun, D.-W., Ed.). ISBN 978-0-12-374085-4. Elsevier, 1-26.

Schieber, A., Carle, R. (2008) Stability of carotenoids in vegetables, fruits, functional foods, and dietary supplements with particular reference to trans-cis‑isomerization. In: ACS Symposium Series 983 ´Color Quality of Fresh and Processed Foods´ (Culver, C.A., Wrolstad, R.E., Eds.). ISBN 978-0-8412-7419-8. American Chemical Society, Washington, DC, USA, 140-150.

Machado Rocha Ribeiro, S., Schieber, A. (2009) Mango antioxidants and health. In: Bioactive Foods in Promoting Health: Fruits and Vegetables (Watson, R.R., Preedy, V.R., Eds.). ISBN 978-0-12-374628-3. Elsevier, 507-523.

Vlachojannis, J.E., Schieber, A., Chrubasik, S. (2009) Benefits, risks and hazards associated with the consumption of elderberry fruit or fruit products. In: Fruit and Vegetable Consumption and Health (Papareschi, A., Eppolito, H., Eds.). ISBN 978-1-60741-596-1. Nova Science Publishers, Hauppauge, NY, USA, pp 101-114.

Schieber, A., Lutz-Lopes, D. (2011) Analytical methods – functional foods and dietary supplements. In: Comprehensive Biotechnology 2e (Moo-Young, M., Ed.), Elsevier, Amsterdam, The Netherlands, pp. 487-499.

Schieber, A., Fügel, R., Kurz, C., Carle, R. (2011) Quality and authenticity control of fruit derived products. ACS Symposium Series “Progress on the Authentication of Food and Wine” (Winterhalter, P., Ebeler, S.E., Takeoka, G., Eds.). American Chemical Society, Washington, DC, USA, pp 301-305.

Schieber, A., Engels, C., Sánchez-Maldonado, A.F., Gänzle, M.G. (2013) Antimicrobial activity of phenolic compounds: From molecular mechanisms to food applications. Schriftenreihe des Lehrstuhls Lebensmittel pflanzlicher Herkunft (Carle, R., Ed.), Shaker Verlag, Aachen.

Nimalaratne, C., Wu, J., Schieber, A. (2013) Egg yolk carotenoids: Composition, analysis, and effects of processing on their stability. ACS Symposium Series “Carotenoid Cleavage Products” (Winterhalter, P., Ebeler, S., Rouseff, R., Eds.). American Chemical Society, Washington, DC, USA, accepted.

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