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  1. 1
    Phenylacrylic acids addition to potato and sweet potato showed no impact on acrylamide concentration via oxa-Michael-addition during frying

    Phenylacrylic acids addition to potato and sweet potato showed no impact on acrylamide concentration via oxa-Michael-addition during frying by Eric Rottmann, Kristina Volkmann, Jörg Fohrer, Ulrich Krings, Ralf G. Berger

    Published 2021-01-01
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  2. 2
    Comparative flavonoid profile of orange (Citrus sinensis) flavedo and albedo extracted by conventional and emerging techniques using UPLC-IMS-MS, chemometrics and antioxidant effects

    Comparative flavonoid profile of orange (Citrus sinensis) flavedo and albedo extracted by conventional and emerging techniques using UPLC-IMS-MS, chemometrics and antioxidant effec... by Sherif M. Afifi, Sherif M. Afifi, Recep Gök, Ingo Eikenberg, Dennis Krygier, Eric Rottmann, Anne-Sophie Stübler, Kemal Aganovic, Silke Hillebrand, Tuba Esatbeyoglu

    Published 2023-06-01
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