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Esther Mayer‐Miebach

Observed names: E Mayer-Miebach, E. Mayer-Miebach, E. Mayer‐Miebach, Esther Mayer-Miebach, Esther Mayer-miebach, Mayer-Miebach Esther, Mayer-Miebach, Esther
Institution: Max Rubner Institut
ORCID: 0000-0003-2133-3122
Observed ORCID: 0000-0003-2133-3122
OpenAlex ID: A5068511704
Carotenoids: Actual knowledge on food sources, intakes, stability and bioavailability and their protective role in humans
2008 · Giuseppe Maiani, María Jesús Periago Castón, et al. · Molecular Nutrition & Food Research · 792
Potential bioavailability enhancement of bioactive compounds using food-grade engineered nanomaterials: a review of the existing evidence
2014 · Kathleen Oehlke, Marta Adamiuk, et al. · Food & Function · 165
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Stability of Chokeberry Bioactive Polyphenols during Juice Processing and Stabilization of a Polyphenol-Rich Material from the By-Product
2012 · Esther Mayer-Miebach, Marta Adamiuk, et al. · Agriculture · 100
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Stability of Lycopene in Oil‐in‐Water Emulsions
2003 · K. Ax, E. Mayer‐Miebach, et al. · Engineering in Life Sciences · 93
Edible solid lipid nanoparticles (SLN) as carrier system for antioxidants of different lipophilicity
2017 · Kathleen Oehlke, Diana Behsnilian, et al. · PLoS ONE · 92
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Thermal processing of carrots: Lycopene stability and isomerisation with regard to antioxidant potential
2005 · E. Mayer-Miebach, D. Behsnilian, et al. · Food Research International · 86
Influences of Drying and Storage of Lycopene-Rich Carrots on the Carotenoid Content
2005 · M. Regier, E. Mayer-Miebach, et al. · Drying Technology · 85
Impact of defined thermomechanical treatment on the structure and content of dietary fiber and the stability and bioaccessibility of polyphenols of chokeberry (Aronia melanocarpa) pomace
2020 · Vera Schmid, Jan Steck, et al. · Food Research International · 82
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Influence of cold storage and blanching on the carotenoid content of Kintoki carrots
2002 · E Mayer-Miebach, W.E.L Spieß · Journal of Food Engineering · 54
Impact of blanching, freezing and frozen storage on the carotenoid profile of carrot slices (Daucus carota L. cv. Nutri Red)
2016 · Diana Behsnilian, Esther Mayer-Miebach · Food Control · 47
Retention of β-carotene as a model substance for lipophilic phytochemicals during extrusion cooking
2012 · M. Azad Emin, Esther Mayer-Miebach, et al. · LWT · 46
Extrusion Processing of Pure Chokeberry (Aronia melanocarpa) Pomace: Impact on Dietary Fiber Profile and Bioactive Compounds
2021 · Vera Schmid, Jan Steck, et al. · Foods · 39
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Functional properties and nutritional composition of liquid egg products treated in a coiled tube UV-C reactor
2015 · Poliana Mendes de Souza, Alexandra Müller, et al. · Innovative Food Science & Emerging Technologies · 39
Enrichment of starch-based extruded cereals with chokeberry (Aronia melanocarpa) pomace: Influence of processing conditions on techno-functional and sensory related properties, dietary fibre and polyphenol content as well as in vitro digestibility
2021 · Vera Schmid, Esther Mayer-Miebach, et al. · LWT · 38
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Influence of HTST extrusion cooking process parameters on the stability of anthocyanins, procyanidins and hydroxycinnamic acids as the main bioactive chokeberry polyphenols
2014 · Mario Hirth, Rebecca Preiß, et al. · LWT · 38
Inactivation of a non-pathogenic strain of E. coli by ionising radiation
2004 · E. Mayer-Miebach, M.R. Stahl, et al. · Food Control · 19
Food Irradiation—A Means of Controlling Pathogenic Microorganisms in Food
1993 · E. Mayer-Miebach · LWT · 17
Phosphate Solubilizing and Phytate Degrading Streptomyces Isolates Stimulate the Growth and P Accumulation of Maize ( Zea mays ) Fertilized with Different Phosphorus Sources
2023 · Reza Ghorbani Nasrabadi, Ralf Greiner, et al. · Geomicrobiology Journal · 14
Influence of low temperature blanching on the content of valuable substances and sensory properties in ready-to-use salads
2002 · E Mayer-Miebach, U Gärtner, et al. · Journal of Food Engineering · 13
Particle size of milled chokeberry pomace did not influence in vitro cellular absorption and transport efficiencies of anthocyanins, phenolic acids and flavonols
2019 · Esther Mayer-Miebach, Karlis Briviba, et al. · International Journal of Food Sciences and Nutrition · 11
Bewertung von Lebensmitteln verschiedener Produktionsverfahren - Statusbericht 2003
2003 · B. Tauscher, Günter Brack, et al. · Organic Eprints (International Centre for Research in Organic Food Systems, and Research Institute of Organic Agriculture) · 11
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Adsorption of β-lactoglobulin to solid lipid nanoparticles (SLN) depends on encapsulated compounds
2018 · Kathleen Oehlke, Julia K. Keppler, et al. · Journal of Food Engineering · 10
Overview of the nutrient composition of selected milling products from rye, spelt and wheat in Germany
2025 · Larissa E. Pferdmenges, Regina Lohmayer, et al. · Journal of Food Composition and Analysis · 8
Stability and bioavailability of lycopene, lutein and zeaxanthin in fruits and vegetables as affected by thermal processing
2006 · Mayer-Miebach, Esther, Behsnilian, Diana · Stewart Postharvest Review · 8
Controlling the microbial load on ready-to-use sliced salads by low-temperature blanching
1997 · U. Gärtner, Esther Mayer‐Miebach, et al. · 8
Works count: 69
Citation count: 1,931
H-index: 17
I10-index: 22
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