Reinhold Carle

By-products of plant food processing as a source of functional compounds — recent developments

Functional properties of anthocyanins and betalains in plants, food, and in human nutrition

Identification and quantification of phenolic compounds from pomegranate (Punica granatum L.) peel, mesocarp, aril and differently produced juices by HPLC-DAD–ESI/MSn

Polyphenol Screening of Pomace from Red and White Grape Varieties (<i>Vitis vinifera</i>L.) by HPLC-DAD-MS/MS

Determination of phenolic acids and flavonoids of apple and pear by high-performance liquid chromatography

Betalain Stability and Degradation—Structural and Chromatic Aspects

On-line application of near infrared (NIR) spectroscopy in food production

Taraxacum—A review on its phytochemical and pharmacological profile

Color, Betalain Pattern, and Antioxidant Properties of Cactus Pear (<i>Opuntia</i>spp.) Clones

Cactus stems (Opuntia spp.): A review on their chemistry, technology, and uses

Color and Antioxidant Properties of Cyanidin-Based Anthocyanin Pigments

Residues of grape (Vitis vinifera L.) seed oil production as a valuable source of phenolic antioxidants