Schieber, Andreas

By-products of plant food processing as a source of functional compounds—Recent developments

Schieber, A., Stintzing, F. C., & Carle, R. (2001) · Trends in Food Science & Technology

Phytochemicals and Antioxidant ActivitiesAgricultural and Biological Research

Cited by 1,334

Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations – A review

Zhao, C. J., Schieber, A., & Gänzle, M. G. (2016) · Food Research International

Protein Hydrolysis and Bioactive PeptidesBiochemical Analysis and Sensing Techniques

Cited by 790

Polyphenol Screening of Pomace from Red and White Grape Varieties ( Vitis vinifera L.) by HPLC-DAD-MS/MS

Kammerer, D., Claus, A., Carle, R., & Schieber, A. (2004) · Journal of Agricultural and Food Chemistry

Phytochemicals and Antioxidant ActivitiesFermentation and Sensory Analysis

Cited by 621

Side streams of plant food processing as a source of valuable compounds: Selected examples

Schieber, A. (2017) · Annual Review of Food Science and Technology

Phytochemicals and Antioxidant ActivitiesAgricultural and Biological Research

Cited by 148

Potato peels: A source of nutritionally and pharmacologically interesting compounds - A review

Schieber, A., & Saldaña, M. D. A. (2009) · University of Alberta Library

Potato Plant ResearchPhytochemicals and Antioxidant Activities

Cited by 147

Extraction and fractionation of phenolic acids and glycoalkaloids from potato peels using acidified water/ethanol-based solvents

Sánchez Maldonado, A. F., Mudge, E., Gänzle, M. G., & Schieber, A. (2014) · Food Research International

Potato Plant ResearchPhytochemicals and Antioxidant Activities

Cited by 110