Elke Anklam

Review on polyphenols in Theobroma cacao: changes in composition during the manufacture of chocolate and methodology for identification and quantification

Jan Wollgast, Elke Anklam · Food Research International · 2000 · 664 citations

Food Chemistry, Polyphenolics, Food Bioactive Compound +5

HPLC flavonoid profiles as markers for the botanical origin of European unifloral honeys

Francisco A. Tómas‐Barberán, Isabel Martos, Federico Ferreres et al. · Journal of the Science of Food and Agriculture · 2001 · 306 citations

Botany, Flavoromics, Abscisic Acid +17

Analytical methods for detection and determination of genetically modified organisms in agricultural crops and plant-derived food products

Elke Anklam, Ferruccio Gadani, Petra Heinze et al. · European Food Research and Technology · 2002 · 298 citations

Food Chemistry, Gm Crop, Food Forensics +15

Immunoaffinity Column Cleanup with Liquid Chromatography Using Post-Column Bromination for Determination of Aflatoxins in Peanut Butter, Pistachio Paste, Fig Paste, and Paprika Powder: Collaborative Study

Joerg Stroka, Elke Anklam, Urban Jörissen et al. · Journal of AOAC International · 2000 · 261 citations · Full text

Food Contaminant, Food Chemistry, Paprika Powder +16

IUPAC Collaborative Trial Study of a Method To Detect Genetically Modified Soy Beans and Maize in Dried Powder

Markus Lipp, Peter Brodmann, Klaus Pietsch et al. · Journal of AOAC International · 1999 · 253 citations · Full text