Fabian Weber
Fabian Weber
Univeristy of Bonn
Bestätigte E-Mail-Adresse bei uni-bonn.de
Zitiert von
Zitiert von
Influence of fruit juice processing on anthocyanin stability
F Weber, LR Larsen
Food Research International 100, 354-365, 2017
Influence of copigmentation on the stability of spray dried anthocyanins from blackberry
F Weber, K Boch, A Schieber
LWT 75, 72-77, 2017
Sensory and chemical characterization of phenolic polymers from red wine obtained by gel permeation chromatography
F Weber, K Greve, D Durner, U Fischer, P Winterhalter
American journal of enology and viticulture 64 (1), 15-25, 2013
Characterization of Phenolic Compounds in Brazilian Pepper (Schinus terebinthifolius Raddi) Exocarp
MM Feuereisen, J Hoppe, BF Zimmermann, F Weber, N Schulze-Kaysers, ...
Journal of agricultural and food chemistry 62 (26), 6219-6226, 2014
Characterization of carotenoid profiles in goldenberry (Physalis peruviana L.) fruits at various ripening stages and in different plant tissues by HPLC-DAD-APCI-MSn
L Etzbach, A Pfeiffer, F Weber, A Schieber
Food chemistry 245, 508-517, 2018
Effect of enzyme-assisted extraction on the chilled storage stability of bilberry (Vaccinium myrtillus L.) anthocyanins in skin extracts and freshly pressed juices
R Dinkova, P Heffels, V Shikov, F Weber, A Schieber, K Mihalev
Food research international 65, 35-41, 2014
Effects of thermal pasteurization and ultrasound treatment on the peroxidase activity, carotenoid composition, and physicochemical properties of goldenberry (Physalis peruviana …
L Etzbach, A Pfeiffer, A Schieber, F Weber
LWT 100, 69-74, 2019
Influence of Accelerated Solvent Extraction and Ultrasound-Assisted Extraction on the Anthocyanin Profile of Different Vaccinium Species in the Context of …
P Heffels, F Weber, A Schieber
Journal of agricultural and food chemistry 63 (34), 7532-7538, 2015
Structure Elucidation of Peonidin 3,7-O-β-Diglucoside Isolated from Garnacha Tintorera (Vitis vinifera L.) Grapes
N Castillo-Munoz, P Winterhalter, F Weber, MV Gómez, S Gomez-Alonso, ...
Journal of agricultural and food chemistry 58 (20), 11105-11111, 2010
Determination of polyphenol and crude nutrient content and nutrient digestibility of dried and ensiled white and red grape pomace cultivars
A Winkler, F Weber, R Ringseis, K Eder, G Dusel
Archives of animal nutrition 69 (3), 187-200, 2015
Profiling of iridoid glycosides in Vaccinium species by UHPLC-MS
P Heffels, L Müller, A Schieber, F Weber
Food Research International 100, 462-468, 2017
Synthesis and structure elucidation of ethyliden-linked anthocyanin—Flavan-3-ol oligomers
F Weber, P Winterhalter
Food research international 65, 69-76, 2014
Variation of pyranoanthocyanins in red wines of different varieties and vintages and the impact of pinotin A addition on their color parameters
M Rentzsch, F Weber, D Durner, U Fischer, P Winterhalter
European Food Research and Technology 229 (4), 689-696, 2009
Stable benzacridine pigments by oxidative coupling of chlorogenic acid with amino acids and proteins: Toward natural product-based green food coloring
M Iacomino, F Weber, M Gleichenhagen, V Pistorio, L Panzella, E Pizzo, ...
Journal of agricultural and food chemistry 65 (31), 6519-6528, 2017
Effects of carrier agents on powder properties, stability of carotenoids, and encapsulation efficiency of goldenberry (Physalis peruviana L.) powder produced by co-current …
L Etzbach, M Meinert, T Faber, C Klein, A Schieber, F Weber
Current Research in Food Science 3, 73-81, 2020
Sensory and color changes induced by microoxygenation treatments of Pinot noir before and after malolactic fermentation
D Durner, F Weber, J Neddermeyer, K Koopmann, P Winterhalter, ...
American journal of enology and viticulture 61 (4), 474-485, 2010
Characterization and quantification of polyphenols in fruits
F Weber, M Passon
Polyphenols in plants, 111-121, 2019
Influence of Different Fermentation Strategies on the Phenolic Profile of Bilberry Wine (Vaccinium myrtillus L.)
A Behrends, F Weber
Journal of agricultural and food chemistry 65 (34), 7483-7490, 2017
Influence of common and excessive enzymatic treatment on juice yield and anthocyanin content and profile during bilberry (Vaccinium myrtillus L.) juice production
P Heffels, F Bührle, A Schieber, F Weber
European Food Research and Technology 243 (1), 59-68, 2017
Interactions of anthocyanins with pectin and pectin fragments in model solutions
LR Larsen, J Buerschaper, A Schieber, F Weber
Journal of agricultural and food chemistry 67 (33), 9344-9353, 2019
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