Andreas Schieber
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Explore the profile of Andreas Schieber including associated specialties, affiliations and a list of published articles.
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110
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1456
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Recent Articles
1.
Fontana A, Knuf F, Monasterio R, Schieber A
Food Chem
. 2025 Mar;
476:143478.
PMID: 40023130
The suitability of grape pomace and wine lees protein isolates as a source of bioactive peptides with antihypertensive activity was evaluated through hydrolysis with different proteolytic enzymes. Peptides were initially...
2.
Mehren L, Elliger L, May H, Schieber A, Schulze-Kaysers N
Curr Res Food Sci
. 2025 Feb;
10:100988.
PMID: 39995470
Aquafaba, the cooking water of chickpeas and other pulses, is used as a vegan egg white substitute because of its favorable technofunctional properties. Nonetheless, its application is often restricted by...
3.
Machado J, Cristina da Silva J, Leite G, Dos Santos Dantas T, Daniele-Silva A, Fernandes-Pedrosa M, et al.
Chem Biodivers
. 2025 Jan;
e202402429.
PMID: 39813285
This study aimed to provide a comprehensive understanding of the acute and subacute safety and phytochemical profile of pomegranate leaves, aligning with the growing interest in sustainable, plant-based therapeutics. The...
4.
Hubert-Scholer C, Tsiaparas S, Luhmer K, Moll M, Passon M, Wust M, et al.
Plants (Basel)
. 2024 Nov;
13(22).
PMID: 39599364
spp. are commonly used for the production of tea and for the extraction of essential oils (EOs). The key factor of mint quality is the content and composition of the...
5.
Kieserling H, de Bruijn W, Keppler J, Yang J, Sagu S, Guterbock D, et al.
Compr Rev Food Sci Food Saf
. 2024 Sep;
23(5):e70015.
PMID: 39245912
Although noncovalent interactions and covalent reactions between phenolic compounds and proteins have been investigated across diverse scientific disciplines, a comprehensive understanding and identification of their products remain elusive. This review...
6.
Knuf F, Caspers-Weiffenbach R, Schieber A, Fontana A
Food Chem
. 2024 Sep;
463(Pt 1):141032.
PMID: 39236395
Grape pomace protein isolate was hydrolysed by Alcalase, Flavourzyme and Protease either individually or in combination to produce hydrolysates with antihypertensive and antimicrobial properties. The degree of hydrolysis (DH) ranged...
7.
Umberath K, Mischke A, Caspers-Weiffenbach R, Backmann L, Scharfenberger-Schmeer M, Wegmann-Herr P, et al.
Food Res Int
. 2024 Aug;
192:114782.
PMID: 39147480
Infection of grapevines with the grey mold pathogen Botrytis cinerea results in severe problems for winemakers worldwide. Browning of wine is caused by the laccase-mediated oxidation of polyphenols. In the...
8.
Hensen J, Hoening F, Bogdanovic T, Schieber A, Weber F
Food Res Int
. 2024 Jun;
188:114442.
PMID: 38823830
The long-term stability of red wine color depends on the formation of polymeric pigments from anthocyanins. Although there is still a lot of uncertainty about the specific structure of this...
9.
Santarcangelo A, Schulze-Kaysers N, Schieber A
Foods
. 2024 Mar;
13(5).
PMID: 38472799
Due to a widespread consumer reluctance toward synthetic food dyes, the interest in natural compounds from plants has increased. This study aimed to optimize the oxidation process between chlorogenic acid...
10.
Fontana A, Schieber A
Plants (Basel)
. 2023 Jun;
12(12).
PMID: 37375868
High-performance counter-current chromatography (HPCCC) was used as a tool for the isolation and fractionation of phenolic compounds (PCs) in extracts from wine lees (WL) and grape pomace (GP). The biphasic...