Britta Harbaum‐Piayda

Influence of fermentation on glucosinolates and glucobrassicin degradation products in sauerkraut

Kalpana Palani, Britta Harbaum‐Piayda, Diana Meske et al. · Food Chemistry · 2015 · 97 citations · Full text

Food Chemistry, Food Fermentation, Biotechnology +5

New polyphenolic compounds in commercial deodistillate and rapeseed oils

Britta Harbaum‐Piayda, Kathleen Oehlke, Frank D. Sönnichsen et al. · Food Chemistry · 2010 · 70 citations

Food Chemistry, New Polyphenolic Compounds, Chemistry +3

Composition of Quillaja saponin extract affects lipid oxidation in oil-in-water emulsions

Janine Tippel, Katharina Gies, Britta Harbaum‐Piayda et al. · Food Chemistry · 2016 · 51 citations

Food Chemistry, Lipid Analysis, Quillaja Saponin Extract +5

Influence of pre-harvest UV-B irradiation and normal or controlled atmosphere storage on flavonoid and hydroxycinnamic acid contents of pak choi (Brassica campestris L. ssp. chinensis var. communis)

Britta Harbaum‐Piayda, Bettina Walter, Gunnar Bengtsson et al. · Postharvest Biology and Technology · 2010 · 50 citations

Food Chemistry, Engineering, Botany +8

Phenolic compounds from hydrolyzed and extracted fiber-rich by-products

Jonas Lewin Bauer, Britta Harbaum‐Piayda, Karin Schwarz · LWT · 2012 · 39 citations

Food Chemistry, Phenolic Compounds, Food Bioactive Compound +3