| In vitro interactions of dietary fibre enriched food ingredients with primary and secondary bile acids S Naumann, U Schweiggert-Weisz, J Eglmeier, D Haller, P Eisner Nutrients 11 (6), 1424, 2019 | 64 | 2019 |
| Mechanisms of interactions between bile acids and plant compounds—a review S Naumann, D Haller, P Eisner, U Schweiggert-Weisz International Journal of Molecular Sciences 21 (18), 6495, 2020 | 63 | 2020 |
| Effects of extrusion processing on the physiochemical and functional properties of lupin kernel fibre S Naumann, U Schweiggert-Weisz, A Martin, M Schuster, P Eisner Food Hydrocolloids 111, 106222, 2021 | 48 | 2021 |
| Differentiation of adsorptive and viscous effects of dietary fibres on bile acid release by means of in vitro digestion and dialysis S Naumann, U Schweiggert-Weisz, S Bader-Mittermaier, D Haller, ... International Journal of Molecular Sciences 19 (8), 2193, 2018 | 47 | 2018 |
| Retention of primary bile acids by lupin cell wall polysaccharides under in vitro digestion conditions S Naumann, U Schweiggert-Weisz, D Haller, P Eisner Nutrients 11 (9), 2117, 2019 | 29 | 2019 |
| Aroma properties of cocoa fruit pulp from different origins T Bickel Haase, U Schweiggert-Weisz, E Ortner, H Zorn, S Naumann Molecules 26 (24), 7618, 2021 | 20 | 2021 |
| Extrusion processing of rapeseed press cake-starch blends: Effect of starch type and treatment temperature on protein, fiber and starch solubility A Martin, S Naumann, R Osen, HP Karbstein, MA Emin Foods 10 (6), 1160, 2021 | 11 | 2021 |
| Characterisation of the molecular interactions between primary bile acids and fractionated lupin cotyledons (Lupinus angustifolius L.) S Naumann, U Schweiggert-Weisz, P Eisner Food chemistry 323, 126780, 2020 | 11 | 2020 |
| Thermal stabilisation of cocoa fruit pulp—Effects on sensory properties, colour and microbiological stability TB Haase, S Naumann-Gola, E Ortner, H Zorn, U Schweiggert-Weisz Current Research in Food Science 7, 100549, 2023 | 10 | 2023 |
| Aroma-active volatiles and rheological characteristics of the plastic mass during conching of dark chocolate Y Guckenbiehl, A Martin, E Ortner, I Rothkopf, U Schweiggert-Weisz, ... Food Research International 162, 112063, 2022 | 8 | 2022 |
| Fermentation of cocoa pod husks with Pleurotus salmoneo‐stramineus for food applications T Bickel Haase, V Klis, AK Hammer, C Pinto Lopez, C Verheyen, ... Food Science & Nutrition 12 (4), 2551-2566, 2024 | 7 | 2024 |
| Peripheral amino acid appearance is lower following plant protein fibre products, compared to whey protein and fibre ingestion, in healthy older adults despite optimised amino … E de Marco Castro, G Valli, C Buffière, C Guillet, B Mullen, J Pratt, ... Nutrients 15 (1), 35, 2022 | 7 | 2022 |
| Distribution and transition of aroma-active compounds in dark chocolate model systems under conching conditions Y Guckenbiehl, E Ortner, I Rothkopf, U Schweiggert-Weisz, G Ziegleder, ... Food Chemistry 437, 137861, 2024 | 5 | 2024 |
| Peripheral amino acid appearance is lower following plant protein fibre products, compared to whey protein and fibre ingestion, in healthy older adults despite optimised amino … EM Castro, G Valli, C Buffière, C Guillet, B Mullen, J Pratt, K Horner, ... | 1 | 2022 |
| Appetite: Impact of Plant-protein Fibre in Community-Dwelling Older Adults CA Corish, K Horner, HM Roche, B Mullen, A Quinn, S Mullin, ... Canadian Journal of Dietetic Practice and Research 85 (3), 351-352, 2024 | | 2024 |
| Aroma-active volatiles and rheological characteristics of the plastic mass during conching of dark chocolate (vol 162, 112063, 2022) Y Guckenbiehl, A Martin, E Ortner, I Rothkopf, U Schweiggert-Weisz, ... FOOD RESEARCH INTERNATIONAL 168, 2023 | | 2023 |
| Corrigendum to" Aroma-active volatiles and rheological characteristics of the plastic mass during conching of dark chocolate"[Food Res. Int. 162 (Part B)(2022) 112063] Y Guckenbiehl, A Martin, E Ortner, I Rothkopf, U Schweiggert-Weisz, ... Food research international (Ottawa, Ont.) 168, 112757, 2023 | | 2023 |
| Current Research in Food Science TB Haase, S Naumann-Gola, E Ortner, H Zorn, U Schweiggert-Weisz Current Research in Food Science 7, 100549, 2023 | | 2023 |
| Nebenströme der Kakaobohnenproduktion‐Entwicklung neuartiger Lebensmittel durch die Fermentation mit Speisepilzen V Klis, J Jerschow, A Hammer, TB Haase, S Naumann, H Zorn Lebensmittelchemie 76, S1-150-S1-150, 2022 | | 2022 |