Carle, Reinhold

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

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

On-line application of near infrared (NIR) spectroscopy in food production

Porep, J. U., Kammerer, D. R., & Carle, R. (2015) · Trends in Food Science & Technology

Spectroscopy and Chemometric AnalysesOptical Imaging and Spectroscopy Techniques

Cited by 611

Characterisation and quantification of xanthones from the aril and pericarp of mangosteens (Garcinia mangostana L.) and a mangosteen containing functional beverage by HPLC–DAD–MSn

Wittenauer, J., Falk, S., Schweiggert-Weisz, U., & Carle, R. (2012) · Food Chemistry

Natural Compound Pharmacology StudiesMangiferin and Mango Extracts

Cited by 90

Effect of Different Washing Procedures on Phenolic Metabolism of Shredded, Packaged Iceberg Lettuce during Storage

Baur, S., Klaiber, R. G., Koblo, A., & Carle, R. (2004) · Journal of Agricultural and Food Chemistry

Postharvest Quality and Shelf Life ManagementPhytochemicals and Antioxidant Activities

Cited by 83

Influence of origin source, different fruit tissue and juice extraction methods on anthocyanin, phenolic acid, hydrolysable tannin and isolariciresinol contents of pomegranate (Punica granatum L.) fruits and juices

Fischer, U. A., Jaksch, A. V., Carle, R., & Kammerer, D. R. (2013) · European Food Research and Technology

Pomegranate: compositions and health benefitsPhytochemicals and Antioxidant Activities

Cited by 49