Julian Aschoff

In Vitro Bioaccessibility of Carotenoids, Flavonoids, and Vitamin C from Differently Processed Oranges and Orange Juices [<i>Citrus sinensis</i> (L.) Osbeck]

Julian Aschoff, Sabrina Kaufmann, Onur Kalkan et al. · Journal of Agricultural and Food Chemistry · 2014 · 196 citations

Urinary excretion of<i>Citrus</i>flavanones and their major catabolites after consumption of fresh oranges and pasteurized orange juice: A randomized cross-over study

Julian Aschoff, Kenneth M. Riedl, Jessica L. Cooperstone et al. · Molecular Nutrition & Food Research · 2016 · 73 citations · Full text

Bioavailability of β‐cryptoxanthin is greater from pasteurized orange juice than from fresh oranges – a randomized cross‐over study

Julian Aschoff, Christa L. Rolke, Nicolle Breusing et al. · Molecular Nutrition & Food Research · 2015 · 72 citations

Jagua blue derived from Genipa americana L. fruit: A natural alternative to commonly used blue food colorants?

J.E. Aschoff née Brauch, S.P. Zapata-Porras, M. Buchweitz et al. · Food Research International · 2016 · 49 citations

Food Chemistry, Carotenoid, Botany +4

High orange juice consumption with or in-between three meals a day differently affects energy balance in healthy subjects

Franziska A. Hägele, Franziska Büsing, Alessa Nas et al. · Nutrition and Diabetes · 2018 · 38 citations · Full text