Wiebke Schlörmann

Influence of roasting conditions on health-related compounds in different nuts

Wiebke Schlörmann, Marc Birringer, Volker Böhm et al. · Food Chemistry · 2015 · 127 citations

Food Chemistry, Nutrition, Food Composition +5

B-vitamins, carotenoids and α-/γ-tocopherol in raw and roasted nuts

Wolfgang Stuetz, Wiebke Schlörmann, Michael Glei · Food Chemistry · 2016 · 114 citations

Food Chemistry, Nutrition, Nutrient Bioavailability +3

Impact of different roasting conditions on sensory properties and health-related compounds of oat products

Wiebke Schlörmann, S. Zetzmann, Berthold Wiege et al. · Food Chemistry · 2019 · 52 citations

Food Chemistry, Tannin, Food Analysis +8

Vaccenic acid-mediated reduction in cytokine production is independent of c9,t11-CLA in human peripheral blood mononuclear cells

Anke Jaudszus, Gerhard Jahreis, Wiebke Schlörmann et al. · Biochimica et Biophysica Acta (BBA) - Molecular and Cell Biology of Lipids · 2012 · 44 citations

Inflammation, Cytokine, Vaccenic Acid-mediated Reduction +8

The shape of caveolae is omega-like after glutaraldehyde fixation and cup-like after cryofixation

Wiebke Schlörmann, Frank Steiniger, Walter Richter et al. · Histochemistry and Cell Biology · 2009 · 42 citations

Physiology, Surgery, Anatomy +3