Christian Rößle - Concepedia

Author

Christian Rößle

Teagasc - The Irish Agriculture and Food Development Authority

Also Known As

C. Rößle, Christian Rössle, Christian Rößle

Publications

748

Citations

H-Index

Concepts

All Affiliations

Teagasc - The Irish Agriculture and Food Development Authority University College Dublin

About

Christian Rößle is an author at Teagasc - The Irish Agriculture and Food Development Authority specializing in food quality, health sciences, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	7	7	615
2	Public Health	3	3	86
3	Medicine	2	2	125
4	Engineering	1	1	184
5	Environmental Engineering	1	1	184

Christian Rößle

Publications

705

Citations

H-Index

Page 1

	Year	Citations
A survey of Irish fruit and vegetable waste and by-products as a source of polyphenolic antioxidants Hilde H. Wijngaard, Christian Rößle, Nigel P. Brunton Food Chemistry Food ChemistryEngineeringHealth SciencesIrish FruitEnvironmental Engineering	2009	184
Effect of high hydrostatic pressure and thermal processing on the nutritional quality and enzyme activity of fruit smoothies Derek F. Keenan, Christian Rößle, Ronan Gormley, LWT BiomanufacturingHigh Hydrostatic PressureFruit SmoothiesEnzyme ActivityThermal Processing	2011	131
Evaluation of fresh-cut apple slices enriched with probiotic bacteria Christian Rößle, Mark A.E. Auty, Nigel P. Brunton, Innovative Food Science & Emerging Technologies PrebioticsProbioticFood FermentationFresh-cut Apple SlicesProbiotics	2009	99
Modelling the effects of orange pomace using response surface design for gluten-free bread baking Norah O’Shea, Christian Rößle, Elke K. Arendt, Food Chemistry Food ChemistryOrange PomaceGluten-free Bread BakingFood EngineeringFood Processing	2014	87
Development of potentially synbiotic fresh-cut apple slices Christian Rößle, Nigel P. Brunton, Ronan Gormley, Journal of Functional Foods BiotechnologyMicrobiologyRipeningFood Quality	2010	64
Inulin and oligofructose as fat and sugar substitutes in quick breads (scones): a mixture design approach Christian Rößle, Anastasia Ktenioudaki, Eimear Gallagher European Food Research and Technology Food ChemistryNutritionSugar SubstitutesMixture Design ApproachFood Analysis	2011	54
Alginate Coating as Carrier of Oligofructose and Inulin and to Maintain the Quality of Fresh‐Cut Apples Christian Rößle, Nigel P. Brunton, Ronan Gormley, Journal of Food Science NutritionEdible FilmFood AnalysisCoated Apple WedgesFood Preservation	2010	43
Efficacy of Natureseal<sup>®</sup>AS1 browning inhibitor in fresh-cut fruit salads applications, with emphasis on apple wedges Christian Rößle, T. R. Gormley, Francis Butler The Journal of Horticultural Science and Biotechnology NutritionBotanyAgricultural EconomicsPlant PathologyFood Preservation	2009	26
Quality and antioxidant capacity of fresh‐cut apple wedges enriched with honey by vacuum impregnation Christian Rößle, Nigel P. Brunton, T. R. Gormley, International Journal of Food Science & Technology NutritionFlavoromicsFood AnalysisFood PreservationRipening	2011	17

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