Stephan Schumm

Effect of mechanical and thermal treatments on the microstructure and rheological properties of carrot, broccoli and tomato dispersions

Patricia López-Sánchez, Jaap Nijsse, H. Blonk et al. · Journal of the Science of Food and Agriculture · 2010 · 176 citations

Photophysical Properties of Ruthenium(II) Polyazaaromatic Compounds:  A Theoretical Insight

Geoffrey Pourtois, David Beljonne, Cécile Moucheron et al. · Journal of the American Chemical Society · 2003 · 117 citations

Engineering, Chemistry, Electronic Excited State +16

Rheology and Microstructure of Carrot and Tomato Emulsions as a Result of High‐Pressure Homogenization Conditions

Patricia López-Sánchez, Cecilia Svelander, Lucy Bialek et al. · Journal of Food Science · 2010 · 93 citations

Structure and vibrations of catechol and catechol⋅H2O(D2O) in the <i>S</i> and <i>S</i>1 state

Markus Gerhards, W. Perl, Stephan Schumm et al. · The Journal of Chemical Physics · 1996 · 89 citations

Inorganic Chemistry, Excited State Property, Engineering +14

High Pressure Homogenization Increases the <i>In Vitro</i> Bioaccessibility of α‐ and β‐Carotene in Carrot Emulsions But Not of Lycopene in Tomato Emulsions

Cecilia Svelander, Patricia López-Sánchez, Paul D. A. Pudney et al. · Journal of Food Science · 2011 · 80 citations