2026
-
K. Schuster, T. Wernlein, T. Wang, C. Kunz, E. Hölzle, C. Oellig: Detailed analysis of ACETEM emulsifiers and emulsifier products, Journal of Chromatography A (2026), 467127
-
F. Jiménez-Aspee, N. Nina, K. Schuster, C. Oellig, J. Frank, G. Schmeda-Hirschmann: Isolation and NMR-based structural characterization of the major saponins from a Chilean landrace of Phaseolus vulgaris, Plant Foods for Human Nutrition (2026), accepted
-
E. Hölzle, C. Breitling-Utzmann, Y. Bajrami, P. Steliopoulos, C. Oellig: Comprehensive study of acrylamide in commercial table olives and table olive pastes from the German market, European Food Research and Technology 252 (2026), 241
-
K. Schuster, S. Torun, I. Kainz, M. Schwarz-Blankart, J. Hinrichs, P. Steliopoulos, C. Oellig: Spectral similarity score (SSS)-barcoding for the quality control of LACTEM emulsifiers by high-performance thin-layer chromatography , Journal of Agricultural and Food Chemistry 74 (2026), 7789-7799
-
S. Geyer, P. Steliopoulos, J. Leber, G. M. Morlock, C. Oellig: Novel spectral comparison for chlorinated paraffin analysis using planar solid phase extraction coupled to high-resolution mass spectrometry, Journal of Chromatography A 1773 (2026) 466676
-
S. Geyer, P. Kaffenberger, P. Steliopoulos, C. Oellig: Chlorinated paraffin screening in chocolate products and infant formula by planar solid phase extraction, European Food Research and Technology 252 (2026), 53
-
L. Becker, Z. Kaplan, M. Wagner, P. Steliopoulos, T. M. Amrein, M. Biedermann, K. A. Scherf, C. Oellig: Asparaginases combined with calcium salts or phenols to mitigate acrylamide in potato chips, European Food Research and Technology 252 (2026), 110