Concepedia
Statistics
Publications
7
Citations
318
H-Index
Active since
2004
Affiliations
Technische Universität Dresden(Current)
Trier University of Applied Sciences
Federal University of Technology
University of Kaiserslautern
Heike Raddatz is an author at Technische Universität Dresden specializing in food chemistry, health sciences, and food quality.
Top concepts
Food ChemistryHealthMedicineEngineeringFood QualityNutritionBioanalysisFood SafetyBiochemistryGlycobiology
Publications per year
2004–2017
Antioxidant properties of polar and non‐polar extracts of some tropical green leafy vegetables
Ganiyu Oboh, Heike Raddatz, Thomas Henle · Journal of the Science of Food and Agriculture · 2008 · 109 citations
Food Chemistry, Nutrition, Food Bioactive Compound +12
Characterization of the antioxidant properties of hydrophilic and lipophilic extracts of Jute (<i>Corchorus olitorius</i>) leaf
Ganiyu Oboh, Heike Raddatz, Thomas Henle · International Journal of Food Sciences and Nutrition · 2009 · 84 citations
Single-cultivar cloudy juice made from table apples: an attempt to identify the driving force for sensory preference
Doris Jaros, Ines Thamke, Heike Raddatz et al. · European Food Research and Technology · 2009 · 51 citations
Food Chemistry, Single-cultivar Cloudy Juice, Sensory Preference +6
Flavour compounds in backslop fermented uji (an East African sour porridge)
Calvin Onyango, Thomas Bley, Heike Raddatz et al. · European Food Research and Technology · 2004 · 34 citations
Food Chemistry, Food Fermentation, Food Quality +2
Automated optical grape-sorting of rotten grapes: effects of rot infections on gluconic acid concentrations and glycerol/gluconic acid ratios in must and wine
Katharina Hausinger, Michael Lipps, Heike Raddatz et al. · Journal of Wine Research · 2015 · 15 citations
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