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2020 | 3 |
2021 | 3 |
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High-pressure processing of meat: Molecular impacts and industrial applications.
Compr Rev Food Sci Food Saf. 2021 Jan;20(1):332-368. doi: 10.1111/1541-4337.12670. Epub 2020 Nov 14.
Compr Rev Food Sci Food Saf. 2021.
PMID: 33443800
Review.
Matrix- and Technology-Dependent Stability and Bioaccessibility of Strawberry Anthocyanins during Storage.
Stübler AS, Böhmker L, Juadjur A, Heinz V, Rauh C, Shpigelman A, Aganovic K.
Stübler AS, et al.
Antioxidants (Basel). 2020 Dec 30;10(1):30. doi: 10.3390/antiox10010030.
Antioxidants (Basel). 2020.
PMID: 33396664
Free PMC article.
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Retention of polyphenols and vitamin C in cranberrybush purée (Viburnum opulus) by means of non-thermal treatments.
Ozkan G, Stübler AS, Aganovic K, Dräger G, Esatbeyoglu T, Capanoglu E.
Ozkan G, et al. Among authors: stubler as.
Food Chem. 2021 Oct 30;360:129918. doi: 10.1016/j.foodchem.2021.129918. Epub 2021 May 3.
Food Chem. 2021.
PMID: 34051454
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Shockwave processing of beef brisket in conjunction with sous vide cooking: Effects on protein structural characteristics and muscle microstructure.
Chian FM, Kaur L, Astruc T, Vénien A, Stübler AS, Aganovic K, Loison O, Hodgkinson S, Boland M.
Chian FM, et al. Among authors: stubler as.
Food Chem. 2021 May 1;343:128500. doi: 10.1016/j.foodchem.2020.128500. Epub 2020 Oct 28.
Food Chem. 2021.
PMID: 33221107
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