| Rice starch diversity: Effects on structural, morphological, thermal, and physicochemical properties—A review AA Wani, P Singh, MA Shah, U Schweiggert‐Weisz, K Gul, IA Wani Comprehensive Reviews in Food Science and Food Safety 11 (5), 417-436, 2012 | 618 | 2012 |
| High moisture extrusion cooking of pea protein isolates: Raw material characteristics, extruder responses, and texture properties R Osen, S Toelstede, F Wild, P Eisner, U Schweiggert-Weisz Journal of Food Engineering 127, 67-74, 2014 | 398 | 2014 |
| Polyphenols as active ingredients for cosmetic products OV Zillich, U Schweiggert‐Weisz, P Eisner, M Kerscher International journal of cosmetic science 37 (5), 455-464, 2015 | 351 | 2015 |
| Conventional and alternative processes for spice production–a review U Schweiggert, R Carle, A Schieber Trends in food science & technology 18 (5), 260-268, 2007 | 327 | 2007 |
| Inhibitory effects of polyphenols from grape pomace extract on collagenase and elastase activity J Wittenauer, S Mäckle, D Sußmann, U Schweiggert-Weisz, R Carle Fitoterapia 101, 179-187, 2015 | 256 | 2015 |
| Effect of high moisture extrusion cooking on protein–protein interactions of pea (Pisum sativum L.) protein isolates R Osen, S Toelstede, P Eisner, U Schweiggert‐Weisz International Journal of Food Science & Technology 50 (6), 1390-1396, 2015 | 212 | 2015 |
| Enzymatic treatment of soy protein isolates: effects on the potential allergenicity, technofunctionality, and sensory properties P Meinlschmidt, D Sussmann, U Schweiggert‐Weisz, P Eisner Food science & nutrition 4 (1), 11-23, 2016 | 189 | 2016 |
| Characterization of major and minor capsaicinoids and related compounds in chili pods (Capsicum frutescens L.) by high-performance liquid chromatography/atmospheric pressure … U Schweiggert, R Carle, A Schieber Analytica Chimica Acta 557 (1-2), 236-244, 2006 | 149 | 2006 |
| Effect of enzymatic hydrolysis on molecular weight distribution, techno-functional properties and sensory perception of pea protein isolates VG Arteaga, MA Guardia, I Muranyi, P Eisner, U Schweiggert-Weisz Innovative Food Science & Emerging Technologies 65, 102449, 2020 | 137 | 2020 |
| Characterization of carotenoids and carotenoid esters in red pepper pods (Capsicum annuum L.) by high‐performance liquid chromatography/atmospheric … U Schweiggert, DR Kammerer, R Carle, A Schieber Rapid Communications in Mass Spectrometry: An International Journal Devoted …, 2005 | 130 | 2005 |
| The effects of pulsed ultraviolet light, cold atmospheric pressure plasma, and gamma-irradiation on the immunoreactivity of soy protein isolate P Meinlschmidt, E Ueberham, J Lehmann, K Reineke, O Schlüter, ... Innovative Food Science & Emerging Technologies 38, 374-383, 2016 | 119 | 2016 |
| Immunoreactivity, sensory and physicochemical properties of fermented soy protein isolate P Meinlschmidt, E Ueberham, J Lehmann, U Schweiggert-Weisz, P Eisner Food chemistry 205, 229-238, 2016 | 112 | 2016 |
| Release and in vitro skin permeation of polyphenols from cosmetic emulsions OV Zillich, U Schweiggert‐Weisz, K Hasenkopf, P Eisner, M Kerscher International Journal of Cosmetic Science 35 (5), 491-501, 2013 | 110 | 2013 |
| Effects of processing and storage on the stability of free and esterified carotenoids of red peppers (Capsicum annuum L.) and hot chilli peppers (Capsicum frutescens L.) U Schweiggert, C Kurz, A Schieber, R Carle European Food Research and Technology 225, 261-270, 2007 | 108 | 2007 |
| Effects of blanching and storage on capsaicinoid stability and peroxidase activity of hot chili peppers (Capsicum frutescens L.) U Schweiggert, A Schieber, R Carle Innovative food science & emerging technologies 7 (3), 217-224, 2006 | 100 | 2006 |
| Inactivation of peroxidase, polyphenoloxidase, and lipoxygenase in paprika and chili powder after immediate thermal treatment of the plant material U Schweiggert, A Schieber, R Carle Innovative Food Science & Emerging Technologies 6 (4), 403-411, 2005 | 99 | 2005 |
| Radical scavenging mechanisms of phenolic compounds: A quantitative structure-property relationship (QSPR) study M Platzer, S Kiese, T Tybussek, T Herfellner, F Schneider, ... Frontiers in nutrition 9, 882458, 2022 | 98 | 2022 |
| Common trends and differences in antioxidant activity analysis of phenolic substances using single electron transfer based assays M Platzer, S Kiese, T Herfellner, U Schweiggert-Weisz, O Miesbauer, ... Molecules 26 (5), 1244, 2021 | 96 | 2021 |
| Characterisation and quantification of xanthones from the aril and pericarp of mangosteens (Garcinia mangostana L.) and a mangosteen containing functional beverage by HPLC–DAD–MSn J Wittenauer, S Falk, U Schweiggert-Weisz, R Carle Food chemistry 134 (1), 445-452, 2012 | 94 | 2012 |
| Process for the recovery of a carotene-rich functional food ingredient from carrot pomace by enzymatic liquefaction T Stoll, U Schweiggert, A Schieber, R Carle Innovative Food Science & Emerging Technologies 4 (4), 415-423, 2003 | 84 | 2003 |
