Ralf G. Berger

Antioxidant activity of some roasted foods

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

Food Chemistry, Nutrition, Food Function +4

Influence of iota carrageenan addition on the properties of soya protein meat analogues

Megala Palanisamy, Stefan Töpfl, Kemal Aganovic et al. · LWT · 2017 · 162 citations

Food Chemistry, Engineering, Health Sciences +9

Physico-chemical and nutritional properties of meat analogues based on Spirulina/lupin protein mixtures

Megala Palanisamy, Stefan Töpfl, Ralf G. Berger et al. · European Food Research and Technology · 2019 · 148 citations

Food Chemistry, Nutrition, Spirulina/lupin Protein Mixtures +8

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

High moisture extrusion of lupin protein: influence of extrusion parameters on extruder responses and product properties

Megala Palanisamy, Knut Franke, Ralf G. Berger et al. · Journal of the Science of Food and Agriculture · 2018 · 138 citations

High Moisture Extrusion, Biomanufacturing, Engineering +14