Heiko Stöckmann

Antioxidant Activity and Partitioning of Phenolic Acids in Bulk and Emulsified Methyl Linoleate

Satu Pekkarinen, Heiko Stöckmann, Karin Schwarz et al. · Journal of Agricultural and Food Chemistry · 1999 · 283 citations

Influence of acids, salt, sugars and hydrocolloids on the colour stability of anthocyanin rich black currant and elderberry concentrates

Eva Maria Hubbermann, Anja Steffen‐Heins, Heiko Stöckmann et al. · European Food Research and Technology · 2005 · 140 citations

Food Chemistry, Ripening, Colour Stability +2

Antioxidative effect of the main sinapic acid derivatives from rapeseed and mustard oil by‐products

Usha Thiyam, Heiko Stöckmann, Thomas zum Felde et al. · European Journal of Lipid Science and Technology · 2006 · 138 citations

Food Chemistry, Sinapic Acid, Mustard Oil By‐products +14

The influence of various emulsifiers on the partitioning and antioxidant activity of hydroxybenzoic acids and their derivatives in oil‐in‐water emulsions

Heiko Stöckmann, Karin Schwarz, T. Huynh‐Ba · Journal of the American Oil Chemists Society · 2000 · 117 citations · Full text

Food Chemistry, Food Colloid, Chemical Engineering +12

The Location of Phenolic Antioxidants and Radicals at Interfaces Determines Their Activity

Anja Steffen‐Heins, Donald B. McPhail, Tobias Sokolowski et al. · Lipids · 2007 · 78 citations

Polyphenolics, Biochemistry, Natural Sciences +15