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2016
Witte, A. V., Köbe, T., Graunke, A., Schuchardt, J. P., Hahn, A., Tesky, V. A., Pantel, J., & Flöel, A. (2016). Impact of leptin on memory function and hippocampal structure in mild cognitive impairment. Human brain mapping, 37(12), 4539-4549. https://doi.org/10.1002/hbm.23327
Worm, N., & Ströhle, A. . (2016). Nicht-alkoholische Fettleber. Ein unabhängiger Risikofaktor für Typ-2-Diabetes und kardiovaskuläre Erkrankungen. Nutrition-News, 3(16), 22-24.
Worm, N., Stein, J., & Ströhle, A. (2016). Nichtalkoholische Fettlebererkrankung. Diabetes, Stoffwechsel und Herz, 25(2), 85-94.
Worm, N., Stein, J., & Ströhle, A. . (2016). Nichtalkoholische Fettlebererkrankung - Ursachen, Folgen, Ernährungstherapie. Ernährung & Medizin, 31(2), 67-72. https://doi.org/10.1055/s-0042-106660
2015
Döring, F., & Ströhle, A. (2015). Nutritional biology: a neglected basic discipline of nutritional science. Genes & nutrition, 10(6), 1-5. Artikel 55. https://doi.org/10.1007/s12263-015-0505-z
Esatbeyoglu, T., Wagner, A. E., Schini-Kerth, V. B., & Rimbach, G. (2015). Betanin-A food colorant with biological activity. Molecular Nutrition and Food Research, 59(1), 36-47. https://doi.org/10.1002/mnfr.201400484
Esatbeyoglu, T., Wray, V., & Winterhalter, P. (2015). Isolation of dimeric, trimeric, tetrameric and pentameric procyanidins from unroasted cocoa beans (Theobroma cacao L.) using countercurrent chromatography. Food Chemistry, 179, 278-289. https://doi.org/10.1016/j.foodchem.2015.01.130
Esatbeyoglu, T., Ulbrich, K., Rehberg, C., Rohn, S., & Rimbach, G. (2015). Thermal stability, antioxidant, and anti-inflammatory activity of curcumin and its degradation product 4-vinyl guaiacol. Food and Function, 6(3), 887-893. https://doi.org/10.1039/c4fo00790e
Franke, K., Bindrich, U., & Heinz, V. (2015). Fat crystal network structures have a strong influence on properties of fat-based barrier layers. European Journal of Lipid Science and Technology, 117(11), 1792-1800. https://doi.org/10.1002/ejlt.201400576
Franke, K., & Heinz, V. (2015). Fats and oils - fat-based pastry layers and crystal network structures. Kennedy's Bakery Production, (September), 10-13.
