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| 1 | The influence of vacuum impregnation on the fortification of apple parenchyma with quercetin derivatives in combination with pore structures X-ray analysis显示文摘 | BEATE SCHULZE STEPHAN PETH EVA MARIA HUBBERMANN | 2012 | Journal of Food Engineering2012，109，3： | 1 |
| 2 | The influence of vacuum impregnation on the fortification of apple parenchyma with quercetin derivatives in combination with pore structures X-ray analysis显示文摘 | Beate Schulze Stephan Peth Eva Maria Hubbermann Karin Schwarz | 2011 | Journal of Food Engineering2011，，3： | 1 |
| 3 | Nitration of γ-tocopherol in plant tissues显示文摘 | Christine Desel Eva Maria Hubbermann Karin Schwarz Karin Krupinska | 2007 | Planta2007，，5： | 1 |
| 4 | Influence ofacids,salt,sugars and hydrocolloids on the colour stability of anthocyaninrich black currant and elderberry concentrates显示文摘 | HUBBERMANN E M HEINS A STCKMANN H | 2006 | Eur Food Res Techn-ol2006，223，： | 1 |
| 5 | Stability of quercetin derivatives in vacuum impregnated apple slices after drying (microwave vacuum drying, air drying, freeze drying) and storage显示文摘 | BEATE SCHULZE EVA MARIA HUBBERMANN KARIN SCHWARZ | 2014 | LWT-Food Science and Technology2014，57，1： | 1 |
| 6 | Influence of acids, salt, sugars and hydrocolloids on the colour stability of anthocyanin rich black currant and elderberry concentrates显示文摘 | Eva Maria Hubbermann Anja Heins Heiko St?ckmann Karin Schwarz | 2006 | European Food Research and Technology2006，，1： | 1 |
| 7 | Stability of Quercefin Derivatives in Vacuum Impregnated Apple Slices after Drying (Microwave Vacuum Drying,Air Drying, Freeze Drying) and Storage 显示文摘 | SCHULZE B HUBBERMANN E M SCHWARZ K | 2014 | LWT - Food Science and Technology2014，57，1： | 1 |
| 8 | The influence of vacuum impregnation on the fortification of apple parenchyma with quercetin derivatives in combination with pore structures X-ray analysis 显示文摘 | Beate Schulze Stephan Peth Eva Mafia Hubbermann | 2012 | Journal of Food Engineering2012，109，3： | 1 |
| 9 | Influence of acids, salt, sugars and hydrocolloids on the colour stability of anthocyanin rich black currant and elderberry concentrates 显示文摘 | Hubbermann E M Heins A StOckmann H | 2006 | European Food Research International2006，223，： | 1 |
| 10 | The influence of vacuum impregnation on the fortification of apple parenchyma with quercetin derivatives in combination with pore structures X-ray analysis显示文摘 | Beate Schulze Stephan Peth Eva Maria Hubbermann | 2012 | Journal of Food Engineering2012，109，3： | 1 |
| 11 | Influence of acids, salt, sugars and hydrocolloids on the colour stability of anthocyanin rich black currant and elderberry concentrates 显示文摘 | Eva Maria Hubbermann Anja Heins | 2006 | Eur Food Res Technol2006，223，1： | 1 |
| 12 | The influence of vacuum impregnation on the fortification of appleparenchyma with quercetin derivatives in combination with pore structures X-ray analysis显示文摘 | Schulze B Peth S Hubbermann EM | 2012 | Journal of Food Engineer-ing2012，109，： | 1 |
| 13 | The influence of vacuum impregnation on the fortification of apple parenchyma with quercetin derivatives in combination with pore structures X-my analysis 显示文摘 | SCHULZE B PETH S HUBBERMANN E M | 2012 | Journal of Food Engineering2012，109，3： | 1 |
| 14 | Anthocyanin antioxidant activity and partition behavior in whey protein emulsion显示文摘 | Kylli P Hubbermann E M | 2005 | Journal of Agricultural and Food Chemistry2005，53，6： | 1 |
| 15 | Stability of quercetin derivatives in vacuum impregnated apple slices after drying(microwave vacuum drying,air drying,freeze drying)and storage显示文摘 | Beate Schulze Eva Maria Hubbermann Karin Schwarz | 2014 | LWT-Food Science and Technology2014，57，1： | 1 |
| 16 | Influence of acids,salt,sugars and hydrocolloids on the colour stability of anthocyanin rich black currant and elderberry concentrates显示文摘 | Hubbermann E M Heins A StOckmann H | 2006 | Eur Food Res Technol2006，223，： | 1 |
| 17 | Stability of quercetin derivatives in vacuum impregnated apple slices after drying (microwave vacuum drying, air drying, freeze drying) and storage 显示文摘 | Schulze B Hubbermann E M Schwarz K | 2014 | Food Science and Technology2014，57，： | 1 |
| 18 | The influence of vacuum impregnation on the fortification of apple parenchyma with quercetin derivatives in combination with pore structures X-ray analysis显示文摘 | Beate Schulze Stephan Peth Eva Maria Hubbermann | 2012 | Journal of Food Engineering2012，109，3： | 1 |
| 19 | The influence of vacuum impregnation on the fortification of apple parenchyma with quereetin derivatives in combination with pore structure X-ray analysis显示文摘 | Schulze B Peth P Hubbermann E M | 2012 | Journal of Food Engineering2012，109，3： | 1 |
| 20 | Influence of acids,salt,sugars and hydrocolloids on the colour stability of anthocyanin rich black currant and elderberry concentrates显示文摘 | Eva Maria Hubbermann Anja Heins | 2006 | Eur Food Res Technol2006，223，1： | 1 |
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