2023 - Research.com Chemistry in Germany Leader Award
Reinhold Carle mainly focuses on Chromatography, Food science, Polyphenol, Pigment and Botany. The study incorporates disciplines such as Mangifera and Glycoside in addition to Chromatography. His Food science study frequently links to other fields, such as Biochemistry.
His Polyphenol research includes elements of Anthocyanin, Pomace, Pectin, Gallic acid and Functional food. His research is interdisciplinary, bridging the disciplines of Horticulture and Botany. His research in the fields of Lycopene overlaps with other disciplines such as Bioavailability.
His primary scientific interests are in Food science, Chromatography, Botany, Carotenoid and Polyphenol. His biological study spans a wide range of topics, including Pigment and Biochemistry. His study in Glycoside extends to Chromatography with its themes.
His research integrates issues of Modified atmosphere, Betalain and Horticulture in his study of Botany. Reinhold Carle has included themes like Chromoplast and Orange in his Carotenoid study. He interconnects Pomace, Chlorogenic acid and Adsorption in the investigation of issues within Polyphenol.
Reinhold Carle mainly investigates Food science, Carotenoid, Horticulture, Ananas and Chromatography. His specific area of interest is Food science, where Reinhold Carle studies Anthocyanin. The concepts of his Carotenoid study are interwoven with issues in Chromoplast, Orange and Ripening.
His Ananas study integrates concerns from other disciplines, such as PINEAPPLE JUICE, Partial least squares regression, Chemical marker, Gas chromatography–mass spectrometry and Pasteurization. His Chromatography study combines topics from a wide range of disciplines, such as Glycoside, Precipitation and Exudate. As a member of one scientific family, he mostly works in the field of Lutein, focusing on Pigment and, on occasion, Red cabbage.
Food science, Carotenoid, Botany, Anthocyanin and Chromatography are his primary areas of study. His Food science study incorporates themes from Cultivar, Ananas, Pulp, Partial least squares regression and Chemical marker. Reinhold Carle has researched Carotenoid in several fields, including Vitamin, Digestion, Human studies and Chromoplast.
His Botany research integrates issues from Human plasma and Orange. His Anthocyanin research is multidisciplinary, incorporating elements of Food grade and Pigment. His studies in Chromatography integrate themes in fields like Gallic acid, Pistacia and Anacardic acids.
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By-products of plant food processing as a source of functional compounds — recent developments
A Schieber;F.C Stintzing;R Carle.
Trends in Food Science and Technology (2001)
Functional properties of anthocyanins and betalains in plants, food, and in human nutrition
Florian C Stintzing;Reinhold Carle.
Trends in Food Science and Technology (2004)
Identification and quantification of phenolic compounds from pomegranate (Punica granatum L.) peel, mesocarp, aril and differently produced juices by HPLC-DAD-ESI/MS(n).
Ulrike A. Fischer;Reinhold Carle;Dietmar R. Kammerer.
Food Chemistry (2011)
Determination of phenolic acids and flavonoids of apple and pear by high-performance liquid chromatography.
Andreas Schieber;Petra Keller;Reinhold Carle.
Journal of Chromatography A (2001)
Polyphenol screening of pomace from red and white grape varieties (Vitis vinifera L.) by HPLC-DAD-MS/MS.
Dietmar Kammerer;Achim Claus;Reinhold Carle;Andreas Schieber.
Journal of Agricultural and Food Chemistry (2004)
Color, betalain pattern, and antioxidant properties of cactus pear (Opuntia spp.) clones.
Florian C Stintzing;Kirsten M Herbach;Markus R Mosshammer;Reinhold Carle.
Journal of Agricultural and Food Chemistry (2005)
Taraxacum--a review on its phytochemical and pharmacological profile.
Katrin Schütz;Reinhold Carle;Andreas Schieber.
Journal of Ethnopharmacology (2006)
Cactus stems (Opuntia spp.): A review on their chemistry, technology, and uses
Florian C. Stintzing;Reinhold Carle.
Molecular Nutrition & Food Research (2005)
Betalain stability and degradation--structural and chromatic aspects
Kirsten M. Herbach;Florian C. Stintzing;Reinhold Carle.
Journal of Food Science (2006)
Color and Antioxidant Properties of Cyanidin-Based Anthocyanin Pigments
Florian C. Stintzing;Angela S. Stintzing;Reinhold Carle;Balz Frei.
Journal of Agricultural and Food Chemistry (2002)
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