Abt. Lebensmitteltechnologie

Auswahl aktueller Veröffentlichungen

2017

Keppler, J. K.; Schwarz, K. (2017): Increasing the emulsifying capacity of whey proteins at acidic pH values through covalent modification with allyl isothiocyanate. In Colloids and Surfaces A: Physicochemical and Engineering Aspects.

Keppler, J. K.; Martin, D.; Garamus, V. M.; Berton-Carabin, C.; Nipoti, E.; Coenye, T.; Schwarz, K. (2017): Functionality of whey proteins covalently modified by allyl isothiocyanate. Part 1 physicochemical and antibacterial properties of native and modified whey proteins at pH 2 to 7. In Food Hydrocolloids 65, pp. 130–143.

Nielsen, C. K.; Kjems, J.; Mygind, T.; Snabe, T.; Schwarz, K.; Serfert, Y.; Meyer, R. L. (2017): Antimicrobial effect of emulsion-encapsulated isoeugenol against biofilms of food pathogens and spoilage bacteria. In International journal of food microbiology 242, pp. 7–12.

Milsmann, J., Oehlke, K, Greiner, R., Steffen-Heins, A. (2017) Fate of edible solid lipid nanoparticles (SLN) in surfactant stabilized o/w emulsions. Part 2: Release and partitioning behavior of lipophilic probes from SLN into different phases of o/w emulsions. Colloid and Surfaces A, http://dx.doi.org/10.1016/j.colsurfa.2017.05.050 (in press)

Milsmann, J.; Oehlke, K.; Schrader, K.; Greiner, R.; Steffen-Heins, A.: Fate of edible solid lipid nanoparticles (SLN) in surfactant stabilized o/w emulsions. Part 1: Interplay of SLN and oil droplets. Colloid and Surfaces A, https://doi.org/10.1016/j.colsurfa.2017.05.073 (in press)

Tippel, J.; Gies, K.; Harbaum-Piayda, B.; Steffen-Heins, A.; Drusch, S. (2017): Composition of Quillaja saponin extract affects lipid oxidation in o/w-emulsions. Food Chemistry, 221:386–394

 

2016

Douglas, T. E. L.; Dokupil, A.; Brackman, G.; Krok-Borkowicz, M.; Keppler, J. K.; van der Voort, P.; Pietryga, K.; Samal, S. K.; Balcaen, L.; van den Bulcke, J.; van Acker, J.; Vanhaecke, F.; Schwarz, K., Coenye, T.; Pamuła, E. (2016): Enrichment of enzymatically mineralized gellan gum hydrogels with phlorotannin-rich Ecklonia cava extract Seanol? to endow antibacterial properties and promote mineralization. In Biomedical Materials 11 (4), p. 45015.

Harbaum-Piayda, B.; Palani, K.; Schwarz, K. (2016): Influence of postharvest UV-B treatment and fermentation on secondary plant compounds in white cabbage leaves. In Food Chemistry 197, pp. 47–56.

Nielsen, C. K.; Kjems, J.; Mygind, T.; Snabe, T.; Schwarz, K.; Serfert, Y.; Meyer, R. L. (2016): Enhancing the antibacterial efficacy of isoeugenol by emulsion encapsulation. In International journal of food microbiology 229, pp. 7–14.

Oehlke, K.; Harbaum‐Piayda, B.; Meyer, F.; Eggers, R.; Schwarz, K. (2016): Antioxidant activity of deodorizer distillate fractions in rapeseed oil. In European Journal of Lipid Science and Technology.

Palani, K.; Harbaum-Piayda, B.; Meske, D.; Keppler, J. K.; Bockelmann, W.; Heller, K. J.; Schwarz, K. (2016): Influence of fermentation on glucosinolates and glucobrassicin degradation products in sauerkraut. In Food Chemistry 190, pp. 755–762.

Petersen, B.; Egert, S.; Bosy-Westphal, A.; Müller, M. J.; Wolffram, S.; Hubbermann, E. M.; Rimbach, G.; Schwarz, K. (2016): Bioavailability of quercetin in humans and the influence of food matrix comparing quercetin capsules and different apple sources. In Food Research International 88, pp. 159–165.

Wald, M.; Rehbein, H.; Beermann, C.; Bußmann, B.; Schwarz, K. (2016): Purification and characterization of pepsinogen and pepsin from the stomach of rainbow trout (Oncorhynchus mykiss). In European Food Research and Technology 242 (11), pp. 1925–1935.

Wald, M.; Schwarz, K.; Rehbein, H.; Bußmann, B.; Beermann, C. (2016): Detection of antibacterial activity of an enzymatic hydrolysate generated by processing rainbow trout by-products with trout pepsin. In Food Chemistry 205, pp. 221–228.

Wang, J.; Thingholm, L. B.; Skiecevičienė, J.; Rausch, P.; Kummen, M.; Hov, J. R.; Degenhardt, F.; Heinsen, F.-A.; Rühlemann, M. C.; Szymczak, S.; Holm, K.; Esko, T.; Sun, J.; Pricop-Jeckstadt, M.; Al-Dury, S.; Bohov, P.; Bethune, J.; Sommer, F.; Ellinghaus, D.; Berge, R. K.; Hübenthal, M.; Koch, M.; Schwarz, K.; Rimbach, G.; Hübbe, P.; Pan, W.-H.; Sheibani-Tezerji, R.; Häsler, R.; Rosenstiel, P.; D'amato, M.; Cloppenborg-Schmidt, K.; Künzel, S.; Laudes, M.; Marschall, H.-U.; Lieb, W.; Nöthlings, U.; Karlsen, T. H.; Baines, J. F.; Franke, A. (2016): Genome-wide association analysis identifies variation in vitamin D receptor and other host factors influencing the gut microbiota. In Nature Genetics, 48, 1396–1406, doi:10.1038/ng.3695

Wilde, S. C.; Keppler, J. K.; Palani, K.; Schwarz, K. (2016): β-Lactoglobulin as nanotransporter for allicin: Sensory properties and applicability in food. In Food Chemistry 199, pp. 667–674.

Wilde, S. C.; Keppler, J. K.; Palani, K.; Schwarz, K. (2016): β-Lactoglobulin as nanotransporter–Part I: Binding of organosulfur compounds. In Food Chemistry 197, pp. 1015–1021.

Wilde, S. C.; Treitz, C.; Keppler, J. K.; Koudelka, T.; Palani, K.; Tholey, A.; Rawel, H. M.; Schwarz, K. (2016): β-Lactoglobulin as nanotransporter–Part II: Characterization of the covalent protein modification by allicin and diallyl disulfide. In Food Chemistry 197, pp. 1022–1029.

weitere Publikationen

2015

Brinkmann, J.; Koudelka, T.; Keppler, J. K.; Tholey, A.; Schwarz, K.; Thaller, G.; Tetens, J. (2015): Characterization of an Equine α-S 2-Casein Variant Due to a 1.3 kb Deletion Spanning Two Coding Exons. In PloS one 10 (10), e0139700.

Demetrowitsch, T. J.; Petersen, B.; Keppler, J. K.; Koch, A.; Schreiber, S.; Laudes, M.; Schwarz, K. (2015): Validation of a two-step quality control approach for a large-scale human urine metabolomic study conducted in seven experimental batches with LC/QTOF-MS. In Bioanalysis 7 (1), pp. 103–112. DOI: 10.4155/bio.14.270.

Keppler, J. K.; Martin, D.; Garamus, V. M.; Schwarz, K. (2015): Differences in binding behavior of (−)‐epigallocatechin gallate to β‐lactoglobulin heterodimers (AB) compared to homodimers (A) and (B). In Journal of Molecular Recognition 28 (11), pp. 656–666.

Petersen, B.; Frenzel, M.; Schwarz, K.; Steffen-Heins, A. (2015): Lebensmittel mit Zusatznutzen–Herausforderung für die Lebensmitteltechnologie. Schriftenreihe der Agrar- und Ernährungswissenschaftlichen Fakultät der Universität Kiel,. In econstor Schriftenreihe der Agrar- und Ernährungswissenschaftlichen Fakultät der CAU, pp. 109–115.

Krudopp, H.; Sönnichsen, F.D; Steffen-Heins, A. (2015): Partitioning of nitroxides in dispersed systems investigated by ultrafiltration, EPR and NMR spectroscopy. Journal of Colloid and Interface Science Volume 452, 15 August 2015, Pages 15–23

Frenzel, M.; Steffen-Heins, A. (2015): Impact of quercetin and fish oil encapsulation on bilayer membrane and oxidation stability of liposomes. Food Chemistry, 185: 48–57

Frenzel, M.; Steffen-Heins, A. (2015). Whey protein coating increases bilayer rigidity and stability of liposomes in food-like matrices. Food Chemistry, 173: 1090–1099

Steffen-Heins A.; Steffens B. (2015) EPR spectroscopy and its use in planta - a promising technique to disentangle the origin of specific ROS. Frontiers in Environmental Science, 3:15. DOI: 10.3389/fenvs.2015.00015

 

 

2014

Baum, M.; Schantz, M.; Leick, S.; Berg, S.; Betz, M.; Frank, K.; Rehage, H.; Schwarz, K.; Kulozik, U.; Schuchmann, H.; Richling, E. (2014): Is the antioxidative effectiveness of a bilberry extract influenced by encapsulation? In J. Sci. Food Agric. 94 (11), pp. 2301–2307. DOI: 10.1002/jsfa.6558.

Demetrowitsch, T.; Schwarz, K. (2014): Metabolomics: new analytical methods for metabolome rese-arch. In Ernahrungs Umschau 61 (7), pp. 102–111.

Keppler, J. K.; Sönnichsen, F. D.; Lorenzen, P.-C.; Schwarz, K. (2014): Differences in heat stability and ligand binding among β-lactoglobulin genetic variants A, B and C using (1)H NMR and fluorescence quenching. In Biochim. Biophys. Acta 1844 (6), pp. 1083–1093. DOI: 10.1016/j.bbapap.2014.02.007.

Keppler, J. K.; Koudelka, T.; Palani, K.; Stuhldreier, M. C.; Temps, F.; Tholey, A.; Schwarz, K. (2014): Characterization of the covalent binding of allyl isothiocyanate to β-lactoglobulin by fluorescence quenching, equilibrium measurement, and mass spectrometry. In Journal of Biomolecular Structure and Dynamics 32 (7), pp. 1103–1117. DOI: 10.1080/07391102.2013.809605.

Keppler, J. K.; Koudelka, T.; Palani, K.; Tholey, A.; Schwarz, K. (2014): Interaction of β-Lactoglobulin with Small Hydrophobic Ligands-Influence of Covalent AITC Modification on β-LG Tryptic Cleavage. In Food Biophysics 9 (4), pp. 349–358.

Keppler, J.; Stuhldreier, M.; Temps, F.; Schwarz, K. (2014): Influence of mathematical models and correction factors on binding results of polyphenols and retinol with β-lactoglobulin measured with fluorescence quenching. In Food Biophysics 9 (2), pp. 158–168. DOI: 10.1007/s11483-013-9328-x.

Schantz, M.; Berg, S.; Betz, M.; Kulozik, U.; Leick, S.; Rehage, H. et al. (2014): Triggered gastrointestinal release of anthocyanins from bilberries (vaccinium myrtillus L.) (Acta Horticulturae, 1017, 381-386).

Schulze, B.; Hubbermann, E. M.; Schwarz, K. (2014): Stability of quercetin derivatives in vacuum impregnated apple slices after drying (microwave vacuum drying, air drying, freeze drying) and storage. In LWT-Food Science and Technology 57 (1), pp. 426–433.

Serfert, Y.; Lamprecht, C.; Tan, C.-P.; Keppler, J. K.; Appel, E.; Rossier-Miranda, F. J.; Schroen, K.; Boom, R. M.; Gorb, S.; Selhuber-Unkel, C. (2014): Characterisation and use of β-lactoglobulin fibrils for microencapsulation of lipophilic ingredients and oxidative stability thereof. In Journal of Food Engineering 143, pp. 53–61.

 

2013

Bauer, J. L.; Harbaum-Piayda, B.; Stöckmann, H.; Schwarz, K. (2013): Antioxidant activities of corn fiber and wheat bran and derived extracts. In LWT - Food Science and Technology 50 (1), pp. 132–138.

Ernst, I. M. A.; Palani, K.; Esatbeyoglu, T.; Schwarz, K.; Rimbach, G. (2013): Synthesis and Nrf2-inducing activity of the isothiocyanates iberverin, iberin and cheirolin. In Pharmacological Research 70 (1), pp. 155–162. DOI: 10.1016/j.phrs.2013.01.011.

Hoehl, K.; Schoenberger, G. U.; Schwarz, K.; Busch-Stockfisch, M. (2013): Is Perception of Sucrose and Caffeine Affected by Training or Experience? Monitoring Training Effects in Female Subjects over a Half-Year Period. In J Sens Stud 28 (1), pp. 1–13. DOI: 10.1111/joss.12016.

Serfert, Y.; Schröder, J.; Mescher, A.; Laackmann, J.; Rätzke, K.; Shaikh, M. Q.; Gaukel, V.; Moritz, H.-U.; Schuchmann, H. P.; Walzel, P.; Drusch, S.; Schwarz, K. (2013): Spray drying behaviour and functionality of emulsions with β-lactoglobulin/pectin interfacial complexes. In Food Hydrocolloids 31 (2), pp. 438–445. DOI: 10.1016/j.foodhyd.2012.11.037.

Serfert, Y.; Schroeder, J.; Mescher, A.; Shaikh, M. Q.; Laackmann, J.; Rätzke, K.; Gaukel, V.; Schuchmann, H. P.; Walzel, P.; Moritz, H. U.; Drusch, S.; Schwarz, K. (2013): Characterization of the spray drying behaviour of emulsions containing oil droplets with a structured interface. In Journal of Microencapsulation 30 (4), pp. 325–334. DOI: 10.3109/02652048.2012.726282.

Steffens B.; Steffen-Heins A.; Sauter M. (2013) Reactive oxygen species mediate growth and death in submerged plants. Frontiers in Plant Science 4, DOI 10.3389/fpls.2013.00179

 

2012

Bauer, J. L.; Harbaum-Piayda, B.; Schwarz, K. (2012): Phenolic compounds from hydrolyzed and extracted fiber-rich by-products. In LWT - Food Science and Technology 47 (2), pp. 246–254. DOI: 10.1016/j.lwt.2012.01.012.

Berg, S.; Bretz, M.; Hubbermann, E. M.; Schwarz, K. (2012): Influence of different pectins on powder characteristics of microencapsulated anthocyanins and their impact on drug retention of shellac coated granulate. In Journal of Food Engineering 108 (1), pp. 158–165. DOI: 10.1016/j.jfoodeng.2011.06.035.

Drusch, S.; Hamann, S.; Berger, A.; Serfert, Y.; Schwarz, K. (2012): Surface accumulation of milk proteins and milk protein hydrolysates at the air–water interface on a time-scale relevant for spray-drying. In Food Research International 47 (2), pp. 140–145. DOI: 10.1016/j.foodres.2011.04.037.

Drusch, S.; Serfert, Y.; Berger, A.; Shaikh, M.; Rätzke, K.; Zaporojtchenko, V.; Schwarz, K. (2012): New insights into the microencapsulation properties of sodium caseinate and hydrolyzed casein. In Food Hydrocolloids 27 (2), pp. 332–338. DOI: 10.1016/j.foodhyd.2011.10.001.

Egert, S.; Wolffram, S.; Schulze, B.; Langguth, P.; Hubbermann, E. M.; Schwarz, K.; Adolphi, B.; Bosy-Westphal, A.; Rimbach, G.; Müller, M. J. (2012): Enriched cereal bars are more effective in increasing plasma quercetin compared with quercetin from powder-filled hard capsules. In British Journal of Nutrition 107 (4), pp. 539–546.

Oidtmann, J.; Schantz, M.; Mäder, K.; Baum, M.; Berg, S.; Betz, M.; Kulozik, U.; Leick, S.; Rehage, H.; Schwarz, K.; Richling, E. (2012): Preparation and Comparative Release Characteristics of Three Anthocyanin Encapsulation Systems. In J. Agric. Food Chem. 60 (3), pp. 844–851. DOI: 10.1021/jf2047515.

Schulze, B.; Peth, S.; Hubbermann, E. M.; Schwarz, K. (2012): The influence of vacuum impregnation on the fortification of apple parenchyma with quercetin derivatives in combination with pore structures X-ray analysis. In Journal of Food Engineering 109 (3), pp. 380–387. DOI: 10.1016/j.jfoodeng.2011.11.015.

 

2011

Meyer, F.; Eggers, R.; Oehlke, K.; Harbaum-Piayda, B.; Schwarz, K.; Siddiqi, M. A. (2011): Application of short path distillation for recovery of polyphenols from deodorizer distillate. In European Journal of Lipid Science and Technology 113 (11), pp. 1363–1374.

Oehlke, K.; Heins, A.; Stöckmann, H.; Sönnichsen, F.; Schwarz, K. (2011): New insights into the antioxidant activity of Trolox in o/w emulsions. In Food Chemistry 124 (3), pp. 781–787. DOI: 10.1016/j.foodchem.2010.06.095.

Oehlke, K.; Heins, A.; Stöckmann, H.; Sönnichsen, F.D.; Schwarz, K. (2011): New insights into the antioxidant activity of Trolox in o/w emulsions. Food Chemistry, 124 (3) 781-787

 

2010

Harbaum-Piayda, B.; Hubbermann, E. M.; Schwarz, K. (2010): Phenolic compounds in Chinese Brassica vegetables (Acta Horticulturae, 867).

Harbaum-Piayda, B.; Walter, B.; Bengtsson, G. B.; Hubbermann, E. M.; Bilger, W.; Schwarz, K. (2010): Influence of pre-harvest UV-B irradiation and normal or controlled atmosphere storage on flavonoid and hydroxycinnamic acid contents of pak choi (Brassica campestris L. ssp. chinensis var. communis). In Postharvest Biology and Technology 56 (3), pp. 202–208.

Harbaum-Piayda, B.; Oehlke, K.; Sönnichsen, F. D.; Zacchi, P.; Eggers, R.; Schwarz, K. (2010): New polyphenolic compounds in commercial deodistillate and rapeseed oils. In Food Chemistry 123 (3), pp. 607–615. DOI: 10.1016/j.foodchem.2010.04.078.

Oehlke, K.; Heins, A.; Stöckmann, H.; Schwarz, K. (2010): Impact of emulsifier microenvironments on acid–base equilibrium and activity of antioxidants. In Food Chemistry 118 (1), pp. 48–55. DOI: 10.1016/j.foodchem.2009.04.078.

Schwarz, K. (2010): How much security is feasible? In Aktuelle Ernahrungsmedizin 35 (SUPPL. 1), pp. S10-S13.

Serfert, Y.; Drusch, S.; Schwarz, K. (2010): Sensory odour profiling and lipid oxidation status of fish oil and microencapsulated fish oil. In Food Chemistry 123 (4), pp. 968–975.

Vock, C.; Biedasek, K.; Boomgaarden, I.; Heins, A.; Nitz, I.; Döring, F. (2010): ACBP knockdown leads to down-regulation of genes encording rate-limiting enzymes in cholesterol and fatty acid metabolism. Cell. Phy. Biochem, Cell Physiol Biochem. 25(6):675-86

Oehlke, K.; Heins, A.; Stöckmann, H.; Schwarz, K. (2010): Impact of emulsifier microenvironments on acid-base equilibrium and activity of antioxidants. Food Chemistry, 118 (1) 48-55

 

2009

Drusch, S.; Berg, S.; Scampicchio, M.; Serfert, Y.; Somoza, V.; Mannino, S.; Schwarz, K. (2009): Role of glycated caseinate in stabilisation of microencapsulated lipophilic functional ingredients. In Food Hydrocolloids 23 (3), pp. 942–948. DOI: 10.1016/j.foodhyd.2008.07.004.

Drusch, S.; Rätzke, K.; Shaikh, M. Q.; Serfert, Y.; Steckel, H.; Scampicchio, M.; Voigt, I.; Schwarz, K.; Mannino, S. (2009): Differences in Free Volume Elements of the Carrier Matrix Affect the Stability of Microencapsulated Lipophilic Food Ingredients. In Food Biophysics 4 (1), pp. 42–48. DOI: 10.1007/s11483-008-9100-9.

Drusch, S.; Rätzke, K.; Shaikh, M. Q.; Serfert, Y.; Steckel, H.; Scampicchio, M.; Voigt, I.; Schwarz, K.; Mannino, S. (2009): Differences in Free Volume Elements of the Carrier Matrix Affect the Stability of Microencapsulated Lipophilic Food Ingredients. In Food Biophysics 4 (2), p. 134. DOI: 10.1007/s11483-009-9107-x.

Serfert, Y.; Drusch, S.; Schwarz, K. (2009): Chemical stabilisation of oils rich in long-chain polyunsaturated fatty acids during homogenisation, microencapsulation and storage. In Food Chemistry 113 (4), pp. 1106–1112. DOI: 10.1016/j.foodchem.2008.08.079.

Serfert, Y.; Drusch, S.; Schmidt-Hansberg, B.; Kind, M.; Schwarz, K. (2009): Process engineering parameters and type of n-octenylsuccinate-derivatised starch affect oxidative stability of microencapsulated long chain polyunsaturated fatty acids. In Journal of Food Engineering 95 (3), pp. 386–392. DOI: 10.1016/j.jfoodeng.2009.05.021.

 

2008

Drusch, S.; Groß, N.; Schwarz, K. (2008): Efficient stabilization of bulk fish oil rich in long-chain polyunsaturated fatty acids. In Eur. J. Lipid Sci. Technol. 110 (4), pp. 351–359. DOI: 10.1002/ejlt.200700195.

Harbaum, B.; Hubbermann, E. M.; Zhu, Z.; Schwarz, K. (2008): Free and bound phenolic compounds in leaves of pak choi (Brassica campestris L. ssp. chinensis var. communis) and Chinese leaf mustard (Brassica juncea Coss). In Food Chemistry 110 (4), pp. 838–846. DOI: 10.1016/j.foodchem.2008.02.069.

Harbaum, B.; Hubbermann, E. M.; Zhu, Z.; Schwarz, K. (2008): Impact of Fermentation on Phenolic Compounds in Leaves of Pak Choi (Brassica campestris L. ssp. chinensis var. communis ) and Chinese Leaf Mustard (Brassica juncea Coss). In J. Agric. Food Chem. 56 (1), pp. 148–157. DOI: 10.1021/jf072428o.

Knipp, J.; Schwarz, K. (2008): Food additives: Examples of use and possible alternatives. In Ernahrungs Umschau 55 (10), pp. 608–613.

Oehlke, K.; Garamus, V. M.; Heins, A.; Stöckmann, H.; Schwarz, K. (2008): The partitioning of emulsifiers in o/w emulsions: A comparative study of SANS, ultrafiltration and dialysis. In Journal of Colloid and Interface Science 322 (1), pp. 294–303. DOI: 10.1016/j.jcis.2008.02.042.

Oehlke, K.; Garamus, V.M.; Heins, A.; Stöckmann, H.;Schwarz, K. (2008): The partitioning of emulsifiers in o/w emulsions. A comparative study of SANS, ultrafiltration and dialysis. Journal of colloid and interface science, 322(1): 294-303

 

Bis 2007

Desel, C.; Hubbermann, E. M.; Schwarz, K.; Krupinska, K. (2007): Nitration of γ-tocopherol in plant tissues. In Planta 226 (5), pp. 1311–1322.

Drusch, S.; Serfert, Y.; Scampicchio, M.; Schmidt-Hansberg, B.; Schwarz, K. (2007): Impact of Physicochemical Characteristics on the Oxidative Stability of Fish Oil Microencapsulated by Spray-Drying. In J. Agric. Food Chem. 55 (26), pp. 11044–11051. DOI: 10.1021/jf072536a.

Harbaum, B.; Hubbermann, E. M.; Wolff, C.; Herges, R.; Zhu, Z.; Schwarz, K. (2007): Identification of flavonoids and hydroxycinnamic acids in pak choi varieties (Brassica campestris L. ssp. chinensis var. communis) by HPLC-ESI-MSn and NMR and their quantification by HPLC-DAD. In Journal of Agricultural and Food Chemistry 55 (20), pp. 8251–8260.

Heins, A.; McPhail, D. B.; Sokolowski, T.; Stöckmann, H.; Schwarz, K. (2007): The Location of Phenolic Antioxidants and Radicals at Interfaces Determines Their Activity. In Lipids 42 (6), pp. 573–582. DOI: 10.1007/s11745-007-3052-6.

Heins, A.; Sokolowski, T.; Stöckmann, H.; Schwarz, K. (2007): Investigating the Location of Propyl Gallate at Surfaces and Its Chemical Microenvironment by 1H NMR. In Lipids 42 (6), pp. 561–572. DOI: 10.1007/s11745-007-3053-5.

Randel, G.; Balzer, M.; Grupe, S.; Drusch, S.; Kaina, B.; Platt, K.-L.; Schwarz, K. (2007): Degradation of heterocyclic aromatic amines in oil under storage and frying conditions and reduction of their mutagenic potential. In Food and Chemical Toxicology 45 (11), pp. 2245–2253.

 

Drusch, S.; Schwarz, K. (2006): Microencapsulation properties of two different types of n-octenylsuccinate-derivatised starch. In European Food Research and Technology 222 (1-2), pp. 155–164.

Drusch, S.; Serfert, Y.; Schwarz, K. (2006): Microencapsulation of fish oil withn-octenylsuccinate-derivatised starch: Flow properties and oxidative stability. In Eur. J. Lipid Sci. Technol. 108 (6), pp. 501–512. DOI: 10.1002/ejlt.200500312.

Drusch, S.; Serfert, Y.; van Den Heuvel, A.; Schwarz, K. (2006): Physicochemical characterization and oxidative stability of fish oil encapsulated in an amorphous matrix containing trehalose. In Food Research International 39 (7), pp. 807–815. DOI: 10.1016/j.foodres.2006.03.003.

Heins, A.; Garamus, V. M.; Steffen, B.; Stöckmann, H.; Schwarz, K. (2006): Impact of Phenolic Antioxidants on Structural Properties of Micellar Solutions. In Food Biophysics 1 (4), pp. 189–201. DOI: 10.1007/s11483-006-9020-5.

Hubbermann, E. M.; Heins, A.; Stöckmann, H.; Schwarz, K. (2006): Influence of acids, salt, sugars and hydrocolloids on the colour stability of anthocyanin rich black currant and elderberry concentrates. In European Food Research and Technology 223 (1), pp. 83–90.

Mezouari, S.; Eichner, K.; Kochhar, S. P.; Brühl, L.; Schwarz, K. (2006): Effect of the full refining process on rice bran oil composition and its heat stability. In Eur. J. Lipid Sci. Technol. 108 (3), pp. 193–199. DOI: 10.1002/ejlt.200500301.

Mezouari, S.; Kochhar, S. P.; Schwarz, K.; Eichner, K. (2006): Effect of dewaxing pretreatment on composition and stability of rice bran oil: Potential antioxidant activity of wax fraction. In Eur. J. Lipid Sci. Technol. 108 (8), pp. 679–686. DOI: 10.1002/ejlt.200600066.

Thiyam, U.; Stöckmann, H.; Schwarz, K. (2006): Antioxidant activity of rapeseed phenolics and their interactions with tocopherols during lipid oxidation. In J Am Oil Chem Soc 83 (6), pp. 523–528. DOI: 10.1007/s11746-006-1235-6.

Thiyam, U.; Stöckmann, H.; Zum Felde, T.; Schwarz, K. (2006): Antioxidative effect of the main sinapic acid derivatives from rapeseed and mustard oil by-products. In Eur. J. Lipid Sci. Technol. 108 (3), pp. 239–248. DOI: 10.1002/ejlt.200500292.

El-Shattory, Y.; Aly, S. M.; Hamed, S. F.; Schwarz, K. (2005): Effect of rosemary leaves on autooxidation of purified corn and soybean triacylglycerols. In Egyptian Journal of Chemistry 48 (2), pp. 155–167.

El-Shattory, Y.; Aly, S. M.; Hamed, S. F.; Schwarz, K. (2005): Influence of packaging materials on the oxidative stability of stripped soybean oil. In Egyptian Journal of Chemistry 48 (2), pp. 169–181.

Ohm, V. A.; Stöckmann, H.; Schwarz, K. (2005): The more - The better? Estimating the inhibitory activity of alpha-tocopherol towards lipid oxidation. In Journal of Plant Physiology 162 (7), pp. 785–789.

Viljanen, K.; Kylli, P.; Hubbermann, E.-M.; Schwarz, K.; Heinonen, M. (2005): Anthocyanin Antioxidant Activity and Partition Behavior in Whey Protein Emulsion. In J. Agric. Food Chem. 53 (6), pp. 2022–2027. DOI: 10.1021/jf047975d.

Werlein, H.-D.; Kütemeyer, C.; Schatton, G.; Hubbermann, E. M.; Schwarz, K. (2005): Influence of elderberry and blackcurrant concentrates on the growth of microorganisms. In Food Control 16 (8 SPEC. ISS), pp. 729–733.

Thiyam, U.; Kuhlmann, A.; Stöckmann, H.; Schwarz, K. (2004): Prospects of rapeseed oil by-products with respect to antioxidative potential. In Comptes Rendus Chimie 7 (6-7), pp. 611–616. DOI: 10.1016/j.crci.2004.02.011.

El-Shattory, Y. A.; Saadia, M. A.; Hamed, S. F.; Schwarz, K. (2003): Effect of different reversed micelles on autooxidation and photooxidation of stripped corn oil. In Grasas y Aceites 54 (1), pp. 24–29.

Castenmiller, J. J. M.; Linssen, J. P. H.; Heinonen, I. M.; Hopia, A. I.; Schwarz, K.; Hollmann, P. C. H.; West, C. E. (2002): Antioxidant properties of differently processed spinach products. In Nahrung - Food 46 (4), pp. 290–293.

Munné-Bosch, S.; Schwarz, K.; Alegre, L. (2001): Water deficit in combination with high solar radiation leads to midday depression of α-tocopherol in field-grown lavender (Lavandula stoechas) plants. In Australian Journal of Plant Physiology 28 (4), pp. 315–321.

Munné-Bosch, S.; Mueller, M.; Schwarz, K.; Alegre, L. (2001): Diterpenes and antioxidative protection in drought-stressed Salvia officinalis plants. In Journal of Plant Physiology 158 (11), pp. 1431–1437. DOI: 10.1078/0176-1617-00578.

Schwarz, K.; Bertelsen, G.; Nissen, L. R.; Gardner, P. T.; Heinonen, M. I.; Hopia, A.; Huynh-Ba, T.; Lambelet, P.; McPhail, D.; Skibsted, L. H.; Tijburg, L. (2001): Investigation of plant extracts for the protection of processed foods against lipid oxidation. Comparison of antioxidant assays based on radical scavenging, lipid oxidation and analysis of the principal antioxidant compounds. In European Food Research and Technology 212 (3), pp. 319–328. DOI: 10.1007/s002170000256.

Munné-Bosch, S.; -Bosch, S.; Alegre, L.; Schwarz, K. (2000): The formation of phenolic diterpenes in Rosmarinus officinalis L. under Mediterranean climate. In European Food Research and Technology 210 (4), pp. 263–267. DOI: 10.1007/s002179900108.

Schwarz, K.; Huang, S.-W.; German, J. B.; Tiersch, B.; Hartmann, J.; Frankel, E. N. (2000): Activities of Antioxidants Are Affected by Colloidal Properties of Oil-in-Water and Water-in-Oil Emulsions and Bulk Oils. In J. Agric. Food Chem. 48 (10), pp. 4874–4882. DOI: 10.1021/jf991289a.

Stöckmann, H.; Schwarz, K.; Huynh-Ba, T. (2000): The influence of various emulsifiers on the partitioning and antioxidant activity of hydroxybenzoic acids and their derivatives in oil-in-water emulsions. In J Amer Oil Chem Soc 77 (5), pp. 535–542. DOI: 10.1007/s11746-000-0085-6.

Jacobsen, C.; Schwarz, K.; Stöckmann, H.; Meyer, A. S.; Adler-Nissen, J. (1999): Partitioning of Selected Antioxidants in Mayonnaise. In J. Agric. Food Chem. 47 (9), pp. 3601–3610. DOI: 10.1021/jf990097c.

Munné-Bosch, S.; Schwarz, K.; Alegre, L. (1999): Enhanced formation of α-tocopherol and highly oxidized abietane diterpenes in water-stressed rosemary plants. In PLANT PHYSIOLOGY 121 (3), pp. 1047–1052.

Munné-Bosch, S.; Schwarz, K.; Alegre, L. (1999): Response of abietane diterpenes to stress in Rosmarinus officinalis L.: New insights into the function of diterpenes in plants. In Free Radical Research 31 (SUPPL), pp. S107-S112.

Munné-Bosch, S.; Schwarz, K.; Alegre, L. (1999): α-Tocopherol protection against drought-induced damage in Rosmarinus officinalis L. and Melissa officinalis L. In Zeitschrift fur Naturforschung - Section C Journal of Biosciences 54 (9-10), pp. 698–703.

Pekkarinen, S. S.; Stöckmann, H.; Schwarz, K.; Heinonen, I. M.; Hopia, A. I. (1999): Antioxidant Activity and Partitioning of Phenolic Acids in Bulk and Emulsified Methyl Linoleate. In J. Agric. Food Chem. 47 (8), pp. 3036–3043. DOI: 10.1021/jf9813236.

Stöckmann, H.; Schwarz, K. (1999): Partitioning of low molecular weight compounds in oil-in-water emulsions. In Langmuir 15 (19), pp. 6