Anna Westphal

High-Pressure Processing of Broccoli Sprouts: Influence on Bioactivation of Glucosinolates to Isothiocyanates

Anna Westphal, Kenneth M. Riedl, Jessica L. Cooperstone et al. · Journal of Agricultural and Food Chemistry · 2017 · 74 citations · Full text

Food Chemistry, Vegetable Production, Biosynthesis +15

Effects of high pressure processing on bioactive compounds in spinach and rosehip puree

Anna Westphal, Uwe Schwarzenbolz, Volker Böhm · European Food Research and Technology · 2017 · 32 citations

Food Chemistry, Chemical Engineering, High Hydrostatic Pressure +6

Comparison of Chemical Profile and Antioxidant Capacity of Seeds and Oils from <i>Salvia sclarea</i> and <i>Salvia officinalis</i>

Jelena Živković, Mihailo Ristić, Josephine Kschonsek et al. · Chemistry & Biodiversity · 2017 · 23 citations

Analytical characterisation of the seeds of two tomato varieties as a basis for recycling of waste materials in the food industry

Anna Westphal, Jasmin Bauerfeind, Carsten Rohrer et al. · European Food Research and Technology · 2014 · 18 citations

Engineering, Environmental Engineering, Sustainable Agriculture +10

Ruminal ochratoxin A degradation—Contribution of the different microbial populations and influence of diet

Muhammad Mobashar, Ralf Blank, Jürgen Hummel et al. · Animal Feed Science and Technology · 2011 · 15 citations

Animal Nutrition, Mycotoxin Formation, Microbiology +4