Anna‐Sophie Stübler

Impact of pilot-scale processing (thermal, PEF, HPP) on the stability and bioaccessibility of polyphenols and proteins in mixed protein- and polyphenol-rich juice systems

Anna‐Sophie Stübler, Uri Lesmes, Andreas Juadjur et al. · Innovative Food Science & Emerging Technologies · 2020 · 66 citations

Agriculture, Biochemistry, Food Science +13

Retention of polyphenols and vitamin C in cranberrybush purée (Viburnum opulus) by means of non-thermal treatments

Gülay Özkan, Anna‐Sophie Stübler, Kemal Aganovic et al. · Food Chemistry · 2021 · 44 citations

Agriculture, Food Science, Nutritional Sciences +5

Shockwave processing of beef brisket in conjunction with sous vide cooking: Effects on protein structural characteristics and muscle microstructure

Feng Ming Chian, Lovedeep Kaur, Thierry Astruc et al. · Food Chemistry · 2020 · 32 citations

Agriculture, Biochemistry, Food Science +17

Preparation, characterization, and physical stability of cocoa butter and tristearin nanoparticles containing β-carotene

Hanna Salminen, Anna‐Sophie Stübler · European Food Research and Technology · 2020 · 23 citations · Full text

Pharmacy, Biochemistry, Food Science +17

Digestibility, antioxidative activity and stability of plant protein-rich products after processing and formulation with polyphenol-rich juices: kale and kale–strawberry as a model

Anna‐Sophie Stübler, Uri Lesmes, Volker Heinz et al. · European Food Research and Technology · 2019 · 20 citations

Agriculture, Food Science, Nutritional Sciences +17