Ulrich Krings

Antioxidant activity of some roasted foods

Ulrich Krings, Ralf G. Berger · Food Chemistry · 2001 · 219 citations

Food Chemistry, Nutrition, Food Function +4

Lipid lowering effects of oyster mushroom (Pleurotus ostreatus) in humans

Inga Schneider, Gaby Kressel, Annette Meyer et al. · Journal of Functional Foods · 2010 · 142 citations · Full text

Lipid Analysis, Nutrition, Lipid Nutrition +8

Improvement of the Aroma of Pea (<i>Pisum sativum</i>) Protein Extracts by Lactic Acid Fermentation

Sabrina Schindler, Kateryna Zelena, Ulrich Krings et al. · Food Biotechnology · 2012 · 108 citations

Food Analysis, Lactic Acid Fermentation, Protein Extracts +16

Antioxidant activity of extracts from roasted wheat germ

Ulrich Krings · Food Chemistry · 2000 · 71 citations

Food Chemistry, Nutrition, Antioxidant Activity +4

Isolation and analysis of vitamin B12 from plant samples

Michail Nakos, Iliyana Pepelanova, Sascha Beutel et al. · Food Chemistry · 2016 · 70 citations

Vitamin Nutrition, Botany, Bioanalysis +6