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Reviews and Editorials

(2001) Phytochemical and nutritional significance of cactus pear. European Food Research and Technology 212, 396-407.

Schieber, A., Stintzing, F.C., Carle, R. (2001) By-products of plant food processing as a source of functional compounds – recent developments. Trends in Food Science & Technology 12, 401-413.

Breithaupt, D.E., Schieber, A. (2004) Trendbericht Lebensmittelchemie 2003: Funktionalität sekundärer Pflanzeninhaltsstoffe. Nachrichten aus der Chemie 52, 306-309.

Schieber, A., Carle, R. (2005) Occurrence of carotenoid cis-isomers in food: Technological, analytical, and nutritional implications. Trends in Food Science & Technology 16, 416-422.

Fügel, R., Carle, R., Schieber, A. (2005) Quality and authenticity control of fruit purées, fruit preparations and jams – a review. Trends in Food Science & Technology 16, 433-441.

Kammerer, D.R., Schieber, A., Carle, R. (2005) Characterization and recovery of phenolic compounds from grape pomace - Review. Journal of Applied Botany and Food Quality 79, 189-196.

Kammerer, D.R., Schieber, A., Carle, R. (2005) Black carrots – history, recent findings, and perspectives. Fruit Processing 15, 302-308.

Schütz, K., Carle, R., Schieber, A. (2006) Taraxacum – A review on its phytochemical and pharmacological profile. Journal of Ethnopharmacology 107, 313-323.

Schweiggert, U., Carle, R., Schieber, A. (2007) Conventional and alternative processes for spice production – a review. Trends in Food Science & Technology 18, 260-268.

Schieber, A., Carle, R. (2007) Editorial: Pigments in food – a challenge to life sciences. Innovative Food Science & Emerging Technologies 8, 317.

Carle, R., Schieber, A. (2007) Preface: Pigments in food – a challenge to life sciences. Trends in Food Science & Technology 18, 500.

Schieber, A. (2007) Mango (Mangifera indica L.): A ´functional fruit´? Fruit Processing 17, 149-152.

Maier, T., Kammerer, D.R., Schieber, A., Carle, R. (2008) Functional Food – Lebensmittel des 21. Jahrhunderts? Deutsche Lebensmittel-Rundschau 104, 53-59.

Claus, A., Carle, R., Schieber, A. (2008) Acrylamide in cereal products: A review. Journal of Cereal Science 47, 118-133.

Schieber, A. (2009) Nutraceuticals from by-products of plant food processing. Canadian Chemical News 61, 18-19.

Schieber, A., Aranda Saldana, M.D. (2009) Potato peels: A source of nutritionally and pharmacologically interesting compounds – a review. Food 3/2, 23-29.

Claus, A., Schieber, A., Spitzner, D., Carle, R. (2010) Pyrolytic acrylamide formation and impact of agronomic and technological factors on its minimization in bakery products. Aspects of Applied Biology 97, 3-16.

Schieber, A. (2012) Editorial: Functional foods and nutraceuticals. Food Research International 46, 437.

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