One Two
Sie sind hier: Startseite Publikationen

Publikationen ab 2012


Kaiser, M., Müller-Ehl, L., Passon, M., Schieber, A. (2020) Development and validation of methods for the determination of anthocyanins in physiological fluids via UHPLC-MSn. Molecules 25, 518. 

Linden, M., Feuereisen, M.M., Schieber, A. (2020) Effects of structural differences on the antibacterial activity of biflavonoids from fruits of the Brazilian peppertree (Schinus terebinthifolius Raddi.). Food Research International 133, 109134.

Douglas, T., Keppler, J., Vandrovcova, M., Plencner, M., Beranoná, J., Feuereisen, M., Parakonskiy, B.V., Svenskaya, Y., Atkin, V., Ivanova, A., Ricquier, P., Balcaen, L., Vanhaecke, F., Schieber, A., Bačáková, Skirtach, A.G. (2020) Enhancement of biomimetic mineralization of gellan gum polysaccharide hydrogels by plant-derived gallotannins. International Journal of Molecular Sciences 21, 2315; DOI: 10.3390/ijms21072315. 

Etzbach, L., Meinert, M., Faber, X., Schieber, A., Weber, F. (2020) Effects of carrier agents on powder properties, stability of carotenoids, and encapsulation efficiency of goldenberry (Physalis peruviana L.) powder produced by co-current spray drying. Current Research in Food Science 3, 73-81. doi:10.1016/j.crfs.2020.03.002.

Flegler, A., Runzheimer, K., Kombeitz, V., Mänz, A.T., Etzbach, L., Schieber, A., Hölzl, G., Hüttel, B., Woehle, C., Lipski, A. (2020) Arthrobacter bussei sp. nov., a pink coloured organism isolated from cheese made of cow´s milk. International Journal of Systematic and Evolutionary Microbiology, 1-10; DOI: 10.1099/ijsem.0.0004125.  

Moccia, F., Agustin-Salazar, S., Berg, A.-L., Setaro, B., Micillo, R., Pizzo, E., Weber, F., Schieber, A., Cerruti, P., Panzella, L., Napolitano, A. (2020) Pecan (Carya illinoinensis (Wagenh.) K. Koch) nut shell as an accessible polyphenol source for active packaging and food colorant stabilization. ACS Sustainable Chemistry & Engineering 8, 6700-6712.

Etzbach, L., Stolle, R., Anheuser, K., Herdegen, V., Schieber, A., Weber, F. (2020) Impact of different pasteurization techniques and subsequent ultrasonication on the in vitro bioaccessibility of carotenoids in Valencia orange [Citrus sinensis (L.) Osbeck] juice. Antioxidants 9, 534; DOI: 10.3390/antiox9060534.

Schieber, A. (2020) Zwischenruf: Insekten auf dem Teller – brauchen wir das überhaupt? Ernährung im Fokus 20, 13.

Schieber, A. (2020) Fermentation von Lebensmitteln: Kleine Organismen – große Wirkung. Ernährung im Fokus 20, 60-64.

Schieber, A. (2020) Reststoffverwertung bei pflanzlichen Lebensmitteln. Ernährung im Fokus 20, 134-138.

Schieber, A. (2020) Botanicals – challenges abound, solutions in sight? Current Opinion in Food Science 32, 144-148.

Schieber, A. (2020) Nichtkonventionelle Technologien der Lebensmittelverarbeitung. Ernährung im Fokus 20, 196-200.

Schieber, A., Wüst, M. (2020) Volatile phenols – important contributors to the aroma of plant-derived foods. Molecules 25, 4529; DOI: 10.3390/molecules25194529.



Rojas-Garbanzo, C., Winter, J., Montero, M.L, Zimmermann, B.F., Schieber, A. (2019) Characterization of phytochemicals in Costa Rican guava (Psidium friedrichsthalianum Nied.) fruit and stability of main compounds during juice processing - (U)HPLC-DAD-ESI-TQD-MSn. Journal of Food Composition and Analysis 75, 26-42.

Etzbach, L., Pfeiffer, A., Schieber, A., Weber, F. (2019) Effects of thermal pasteurization and ultrasound treatment on the peroxidase activity, carotenoid composition, and physicochemical properties of goldenberry (Physalis peruviana L.) puree. LWT – Food Science and Technology 100, 69-74.

Schmitt, S., Tratzka, S., Schieber, A., Passon, M. (2019) Hemisynthesis of anthocyanin phase II metabolites by porcine liver enzymes. Journal of Agricultural and Food Chemistry 67, 6177-6189.

Kaiser, M., Lacheta, B., Passon, M., Schieber, A. (2019) An innovative approach to the preparation of plasma samples for UHPLC-MS analysis. Journal of Agricultural and Food Chemistry 67, 6665-6671.

Weber, F., Engelke, G.H., Schieber, A. (2019) Structure elucidation and tentative formation pathway of a red colored enzymatic oxidation product of caffeic acid. Food Chemistry 297, 124932. 

Larsen, L.R., Buerschaper, J., Schieber, A., Weber, F. (2019) Interactions of anthocyanins with pectin and pectin fragments in model solutions. Journal of Agricultural and Food Chemistry 67, 9344-9353.

Dilberger, B., Passon, M., Asseburg, H., Silaidos, C., Schmitt, F., Schieber, A., Eckert, G.P. (2019) Polyphenols and metabolites enhance survival in rodents and nematodes – impact of mitochondria. Nutrients 11, 1886.

Zimdars, S., Schrage, L., Sommer, S., Schieber, A., Weber, F. (2019) Influence of glutathione on yeast fermentation efficiency under copper stress. Journal of Agricultural and Food Chemistry 67, 10913-10920.

Schieber, A. (2019) Botanicals – Nicht ohne Risiko. Ernährung im Fokus 19, 30-33.

Patzke, H., Schieber, A. (2019) Natürliche Konservierungsstoffe – Entwicklung und Potenzial. Ernährung im Fokus 19, 150-153.

Kammerer, D.R., Schieber, A., Schweiggert, R.M., Stintzing, F.C. (2019) Two decades of first-class research: Laudation for Professor Reinhold Carle. Food Research International 122, 688-689.

Schieber, A. (2019) Der Apfel – Lebensmitteltechnologische und gesundheitliche Aspekte. Ernährung im Fokus 19, 322-325. 

Schieber, A. (2019) Lebensmitteltechnologie an der Universität Bonn. AFT Quaterly 4, 1-2.

Patzke, H., Schieber, A. (2019) By-products of cereal processing as a source of valuable compounds. Cereal Technology, 280-288.

Schieber, A. (2019) By-products of plant food processing as a source of valuable compounds. Reference Module in Food Science, 1-4 (doi:10.1016/B978-0-08-100596-5.21346-2).



Aguirre Santos, E. A., Schieber, A., & Weber, F. (2018). Site-specific hydrolysis of chlorogenic acids by selected lactobacillus species. Food Research International, 109, 426-432.

Bongartz, V., Böttger, C., Wilhelmy, N., Schulze-Kaysers, N., Südekum, K.-H., Schieber, A. (2018) Protection of protein in sunflower meal from ruminal degradation by alkaline induced oxidation of chlorogenic acid. Journal of Animal Physiology and Animal Nutrition 102, e209-e215.

Etzbach, L., Pfeiffer, A., Weber, F., & Schieber, A. (2018). Characterization of carotenoid profiles in goldenberry (Physalis peruviana L.) fruits at various ripening stages and in different plant tissues by HPLC-DAD-APCI-MSn. Food Chemistry, 245, 508-517.

Kirch, N., Berk, L., Liegl, Y., Adelsbach, M., Ludwig, N., Ellinger, S., Kirch, N., Stehle, P., Zimmermann, B. F., Schieber, A., Stoffel-Wagner, B., & Helfrich, H.-P. (2018). A nutritive dose of pure (-)-epicatechin does not beneficially affect increased cardiometabolic risk factors in overweight-to-obese adults - a randomized, placebo-controlled, double-blind crossover study. American Journal of Clinical Nutrition, 107, 948-956.

Passon M. (2018) Dietary Phenolic Compounds in Biological Samples: Current Challenges in Analytical Chemistry. In: Mérillon JM., Ramawat K. (eds) Bioactive Molecules in Food. Reference Series in Phytochemistry. Springer, Cham

Passon, M., Bühlmeier, J., Zimmermann, B. F., Stratmann, A., Latz, S., Stehle, P., & Galensa, R. (2018). Polyphenol Phase-II Metabolites are Detectable in Human Plasma after Ingestion of 13 C Labeled Spinach - a Pilot Intervention Trial in Young Healthy Adults. Molecular Nutrition & Food Research, 62, 1701003.



Behrends, A., & Weber, F. (2017). Influence of different fermentation strategies on the phenolic profile of bilberry wine (Vaccinium myrtillus L.). Journal of Agricultural and Food Chemistry, 65, 7483-7490.

Bührle, F., Gohl, A., & Weber, F. (2017). Impact of xanthylium derivatives on the color of white wine. Molecules, 22, 1376.

Feuereisen, M. M., Gamero Barraza, M., Zimmermann, B. F., Schieber, A., & Schulze-Kaysers, N. (2017). Pressurized liquid extraction of anthocyanins and biflavonoids from Schinus terebinthifolius Raddi: A multivariate optimization. Food Chemistry, 214, 564-571.

Feuereisen, M. M., Zimmermann, B. F., Schulze-Kaysers, N., & Schieber, A. (2017). Differentiation of Brazilian Peppertree (Schinus terebinthifolius Raddi) and Peruvian Peppertree (Schinus molle L.) fruits by UHPLC-UV-MS analysis of their anthocyanin and biflavonoid profiles. Journal of Agricultural and Food Chemistry, 65, 5330-5338.

Heffels, P., Bührle, F., Schieber, A., & Weber, F. (2017). Influence of common and excessive enzymatic treatment on juice yield and anthocyanin content and profile during bilberry (Vaccinium myrtillus L.) juice production. European Food Research and Technology, 243, 59-68.

Heffels, P., Müller, L., Schieber, A., & Weber, F. (2017). Profiling of iridoid glycosides in Vaccinium species by UHPLC-MS. Food Research International, 100, 462-468.

Iacomino, M., Weber, F., Gleichenhagen, M., Pistorio, V., Panzella, L., Pizzo, E., Schieber, A., d’Ischia, M., & Napolitano, A. (2017). Stable benzacridine pigments by oxidative coupling of chlorogenic acid with amino acids and proteins: toward natural product-based green food coloring. Journal of Agricultural and Food Chemistry, 65, 6519-6528.

Patzke, H., Zimdars, S., Schieber, A., & Schulze-Kaysers, N. (2017). Growth suppression of Fusarium culmorum, Fusarium poae and Fusarium graminearum by 5-n-alk(en)ylresorcinols from wheat and rye bran. Food Research International, 99, 821-827.

Rojas-Garbanzo, C., Gleichenhagen, M., Heller, A., Esquivel, P., Schulze-Kaysers, N., & Schieber, A. (2017). Carotenoid profile, antioxidant capacity, and chromoplasts of Pink Guava (Psidium guajava L. Cv. 'Criolla') during fruit ripening. Journal of Agricultural and Food Chemistry, 65, 3737-3747.

Rojas-Garbanzo, C., Zimmermann, B. F., Schulze-Kaysers, N., & Schieber, A. (2017). Characterization of phenolic and other polar compounds in peel and flesh of Pink Guava (Psidium guajava L. Cv. 'Criolla') by ultra-high performance liquid chromatography with diode array and mass spectrometric detection. Food Research International, 100, 445-453.

Schieber, A. (2017). Side streams of plant food processing as a source of valuable compounds: selected examples. Annual Reviews in Food Science and Technology, 8, 97-112.

Schieber, A., Weber, F. (2017) Editorial: Phytochemical Profiles. Food Research International 100, 325.

Schieber, A., Weber, F. (2017) Special Issue: Phytochemical Profiles. Food Research International 100, 325-524.

Weber, F., & Larsen, L. R. (2017). Influence of fruit juice processing on anthocyanin stability. Food Research International, 100 354-365.

Weber, F., Boch, K., & Schieber, A. (2017). Influence of copigmentation on the stability of spray dried anthocyanins from blackberry. LWT - Food Science and Technology, 75, 72-77.

Zimdars, S., Hitschler, J., Schieber, A., & Weber, F. (2017). Oxidation of wine polyphenols by secretomes of wild Botrytis cinerea strains from white and red grape varieties and determination of their specific laccase activity. Journal of Agricultural and Food Chemistry, 65, 10582-10590.

Zimmermann, B. F., Patzke, H., & Schieber, A. (2017). Separation of alk(en)ylresorcinols from rye bran with saturated, monoenoic, dienoic, trienoic and hydroxylated monoenoic side chains using an octyl phase in ultra-high performance liquid chromatography and their differentiation by tandem mass spectrometry. Journal of Chromatography A, 1506, 65-72.


Bongartz, V., Brandt, L., Gehrmann, M. L., Zimmermann, B. F., Schulze-Kaysers, N., & Schieber, A. (2016). Evidence for the formation of benzacridine derivatives in alkaline-treated sunflower meal and model solutions. Molecules, 21, 91/91-91/99.

Damm, I., Enger, E., Chrubasik-Hausmann, S., Schieber, A., & Zimmermann, B. F. (2016). Fast and comprehensive analysis of secondary metabolites in cocoa products using ultra high-performance liquid chromatography directly after pressurized liquid extraction. Journal of Separation Science, 39, 3113-3122.

Gleichenhagen, M., Schieber, A. (2016). Current challenges in polyphenol analytical chemistry. Current Opinion in Food Science, 7, 43–49.

Nimalaratne, C., Schieber, A., & Wu, J. (2016). Effects of storage and cooking on the antioxidant capacity of laying hen eggs. Food Chemistry, 194, 111-116.

Patzke, H., Schulze-Kaysers, N., & Schieber, A. (2016). Separation and isolation of saturated and unsaturated 5-n-alk(en)ylresorcinols from rye bran. Journal of Chromatography A, 1438, 39-45.

Sánchez Maldonado, A.F., Schieber, A., Gänzle, M.G. (2016) Antifungal activity of secondary plant metabolites from potatoes (Solanum tuberosum L.): Glycoalkaloids and phenolic acids show synergistic effects. Journal of Applied Microbiology 120, 955-965

Schieber, A., Shipe, W.F. (2016) Foods – 1. Survey. In: Ullmann´s Encyclopedia of Industrial Chemistry. Wiley-VCH Verlag, 1-24.

Schieber, A., Weber, F. (2016) Carotenoids. In: Handbook of Natural Pigments in Food and Beverages (Carle, R., Schweiggert, R.M., Eds.). Elsevier, 101-123.

Weber, F., Heffels, P., Schieber, A. (2016) Polyphenole von „Superfruits“ zur Authentizitätsbestimmung. Flüssiges Obst 83, 100-104.

Zhao, C. J., Schieber, A., & Gänzle, M. G. (2016). Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations - a review. Food Research International, 89, 39-47.

Zhao, C.J., Schieber, A., Gänzle, M.G. (2016) Conversion of proteins to taste-active amino acids and peptides in food fermentations. Food Research International 89, 39-47.



Feuereisen, M., Schulze-Kaysers, N., Schieber, A. (2015) Brasilianischer Pfeffer: Quelle bioaktiver Verbindungen. Deutsche Lebensmittel-Rundschau, 514-515.

Heffels, P., Weber, F., & Schieber, A. (2015). Influence of accelerated solvent extraction and ultrasound-assisted extraction on the anthocyanin profile of different Vaccinium Species in the context of statistical models for authentication. Journal of Agricultural and Food Chemistry, 63, 7532-7538.

Mudge, E., Paley, L., Schieber, A., & Brown, P. N. (2015). Optimization and single-laboratory validation of a method for the determination of flavonolignans in milk thistle seeds by high-performance liquid chromatography with ultraviolet detection. Analytical and Bioanalytical Chemistry, 407, 7657-7666.

Nimalaratne, C., Lopes-Lutz, D., Schieber, A., & Wu, J. (2015). A fast isocratic liquid chromatography method for the quantification of xanthophylls and their stereoisomers. Journal of Separation Science, 38, 4166-4172.

Nimalaratne, C., Savard, P., Gauthier, S. F., Schieber, A., & Wu, J. (2015). Bioaccessibility and digestive stability of carotenoids in cooked eggs studied using a dynamic in vitro gastrointestinal model. Journal of Agricultural and Food Chemistry, 63, 2956-2962.

Sanchez Maldonado, A. F., Schieber, A., & Gänzle, M. G. (2015). Plant defence mechanisms and enzymatic transformation products and their potential applications in food preservation: Advantages and limitations. Trends in Food Science and Technology, 46, 49-59.

Schieber, A., & Weber, F. (2016). Carotenoids. in R. Carle & R. M. Schweiggert, Handbook on Natural Pigments in Food and Beverages, Woodhead Publishing, 101-123.

Schulze-Kaysers, N., Feuereisen, M.M., Schieber, A. (2015) Phenolic compounds in edible species of the Anacardiaceae family – a review. RSC Advances 5, 73301-73314.

Winkler, A., Weber, F., Ringseis, R., Eder, K., & Dusel, G. (2015). Determination of polyphenol and crude nutrient content and nutrient digestibility of dried and ensiled white and red grape pomace cultivars. Archives of Animal Nutrition, 69, 187-200.


Bai, Y., Findlay, B., Sanchez Maldonado, A. F., Schieber, A., Vederas, J. C., & Gänzle, M. G. (2014). Novel Pyrano and Vinylphenol Adducts of Deoxyanthocyanidins in Sorghum Sourdough. Journal of  Agricultural and Food Chemistry, 62, 11536-11546.

Dinkova, R., Heffels, P., Shikov, V., Weber, F., Schieber, A., & Mihalev, K. (2014). Effect of enzyme-assisted extraction on the chilled storage stability of bilberry (Vaccinium myrtillus L.) anthocyanins in skin extracts and freshly pressed juices. Food Research International, 65, Part A, 35-41.

Feuereisen, M. M., Hoppe, J., Zimmermann, B. F., Weber, F., Schulze-Kaysers, N., & Schieber, A. (2014). Characterization of phenolic compounds in Brazilian Pepper (Schinus terebinthifolius Raddi) exocarp. Journal of Agricultural and Food Chemistry, 62, 6219-6226.

Galanakis, C., Schieber, A. (2014) Editorial: Recovery and utilization of valuable compounds from food processing by-products. Food Research International 65C, 299-300.

Lin, X. B., Farhangfar, A., Valcheva, R., Sawyer, M. B., Dieleman, L., Schieber, A., Gänzle, M. G., & Baracos, V. (2014). The role of intestinal microbiota in development of irinotecan toxicity and in toxicity reduction through dietary fibres in Rats. PLoS One, 9, e83644

Nimalaratne, C., Sun, C., Wu, J., Curtis, J. M., & Schieber, A. (2014). Quantification of selected fat soluble vitamins and carotenoids in infant formula and dietary supplements using fast liquid chromatography coupled with tandem mass spectrometry. Food Research International, 66, 69-77.

Sanchez Maldonado, A. F., Mudge, E., Gänzle, M. G., & Schieber, A. (2014). Extraction and fractionation of phenolic acids and glycoalkaloids from potato peels using acidified water/rthanol-based solvents. Food Research International, 65, 27-34.

Schieber, A., Edeas, M. (2014) Editorial: Bonn Polyphenols World Conference: Targeting food today for the health of tomorrow. Food Research International 65A, 1.

Schieber, A., Edeas, M. (2014) Special Issue: Bonn Polyphenols 2013. Food Research International 65A, 1-129.

Schieber, A., Galanakis, C. (2014) Special Issue: Utilization of Byproducts from Food Processing. Food Research International 65C, 299-483.

Weber, F., & Winterhalter, P. (2014). Synthesis and structure elucidation of ethyliden-linked anthocyanin – flavan-3-ol oligomers. Food Research International, 65, Part A, 69-76.

Weber, F., Schulze-Kaysers, N., & Schieber, A. (2014). Characterization and quantification of polyphenols in fruits. in R. R. Watson, Polyphenols in Plants; Isolation, Purification and Extract Preparation, Elsevier Ltd. 293-304:


Cihelkova, K., Schieber, A., Lopes-Lutz, D., Hradkova, I., Kyselka, J., & Filip, V. (2013). Quantitative and qualitative analysis of high molecular compounds in vegetable oils formed under high temperatures in the absence of oxygen. European Food Research and Technology, 237, 71-81.

Gleichenhagen, M., Zimmermann, B. F., Herzig, B., Janzik, I., Jahnke, S., Boner, M., Stehle, P., & Galensa, R. (2013). Intrinsic isotopic 13C labelling of polyphenols. Food Chemistry, 141, 2582–2590.

Mudge, E., Lopes-Lutz, D., Brown, P. N., & Schieber, A. (2013). Purification of phenylalkanoids and monoterpene glycosides from Rhodiola rosea L. roots by high-speed counter-current chromatography. Phytochemical Analysis, 24, 129-134.

Nimalaratne, C., Wu, J., & Schieber, A. (2013). Egg yolk carotenoids: Composition, analysis, and effects of processing on their stability. ACS Symposium Series, 1134, 219-225, 217 pp.

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, 219-225.

Zhao, C. J., Hu, Y., Schieber, A., & Gänzle, M. (2013). Fate of ACE-inhibitory peptides during the bread-making process: Quantification of peptides in sourdough, bread crumb, steamed bread and soda crackers. Journal of Cereal Science, 57, 514-519.

Zimmermann, B. F., Gleichenhagen, M. (2013) Steeping time and temperature on the content of the main flavanols in green tea. in: Preedy, V. R. Tea in Health and Disease Prevention; Elsevier/Academic Press: London; Waltham, MA,  335-341.


Engels, C., Gänzle, M. G., & Schieber, A. (2012). Fast LC-Ms analysis of gallotannins from Mango (Mangifera indica L.) kernels and effects of methanolysis on their antibacterial activity and iron binding capacity. Food Research International, 45, 422-426.

Engels, C., Grater, D., Esquivel, P., Jimenez, V. M., Gänzle, M. G., & Schieber, A. (2012). Characterization of phenolic compounds in Jocote (Spondias purpurea L.) peels by ultra high-performance liquid chromatography/electrospray ionization mass spectrometry. Food Research International, 46, 557-562.

Engels, C., Schieber, A., & Gänzle, M. G. (2012). Sinapic acid derivatives in defatted oriental mustard (Brassica juncea L.) seed meal extracts using UHPLC-DAD-ESI-MSn and identification of compounds with antibacterial activity. European Food Research and Technology, 234, 535-542.

Engels, C., Weiss, A., Carle, R., Schmidt, H., Schieber, A., & Gänzle, M. G. (2012). Effects of gallotannin treatment on attachment, growth, and survival of Escherichia coli O157:H7 and Listeria monocytogenes on spinach and lettuce. European Food Research and Technology, 234, 1081-1090.

Hu, Y., Stromeck, A., Loponen, J., Lopes-Lutz, D., Schieber, A., Gänzle, M.G. (2011) LC-MS/MS quantification of bioactive angiotensin I-converting enzyme inhibitory peptides in rye malt sourdoughs. Journal of Agricultural and Food Chemistry 59, 11983-11989.

Jin, A., Ozga, J. A., Lopes-Lutz, D., Schieber, A., & Reinecke, D. M. (2012). Characterization of proanthocyanidins in Pea (Pisum sativum L.), Lentil (Lens culinaris L.), and Faba Bean (Vicia faba L.) seeds. Food Research International, 46, 528-535.

Lombardo, S., Pandino, G., Mauromicale, G., Carle, R., Knödler, M., Schieber, A. (2012) Polyphenol and mineral profile of ´Violetto di Sicilia´, a typical Italian varietal globe artichoke. Acta Horticulturae 942, 445-450.

Lombardo, S., Pandino, G., Mauromicale, G., Carle, R., Knödler, M., Schieber, A. (2012) New seed propagated cultivars of globe artichoke suitable for processing uses. Acta Horticulturae 942, 139-146.

Nimalaratne, C., Lopes-Lutz, D., Schieber, A., & Wu, J. (2012). Effect of domestic cooking methods on egg yolk xanthophylls. Journal of Agricultural and Food Chemistry, 60, 12547-12552.

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

Schieber, A. (2012) Special Issue: Functional Foods and Nutraceuticals. Food Research International 46(2), 437-572.

Schieber, A., Engels, C., Sánchez-Maldonado, A.F., Gänzle, M.G. (2012) Antimicrobial activity of phenolic compounds: From molecular mechanisms to food applications. In: Forschung und Lehre am Lehrstuhl Lebensmittel pflanzlicher Herkunft: Eine Zwischenbilanz (Valet, R.). Schriftenreihe des Lehrstuhls Lebensmittel pflanzlicher Herkunft (Carle, R., Ed.), Shaker Verlag, Aachen, 180-190.