Regine Stockmann

Publication Activity (10 Years)

Years Active: 2020-2023
Publications (10 Years): 7

Top Topics

Polycyclic Aromatic Hydrocarbons

Silver Nanoparticles

Hyaluronic Acid

Top Venues

Comprehensive reviews in food science and food safety

Critical reviews in food science and nutrition

This page only lists publications with an associated author ORCID identifier.

Publications

Zun Wang, Ken Ng, Robyn Dorothy Warner, Regine Stockmann, Zhongxiang Fang
Application of cellulose- and chitosan-based edible coatings for quality and safety of deep-fried foods. Comprehensive reviews in food science and food safety 22 (2) (2023)
Zun Wang, Ken Ng, Robyn Dorothy Warner, Regine Stockmann, Zhongxiang Fang
Application of cellulose- and chitosan-based edible coatings for quality and safety of deep-fried foods. Comprehensive reviews in food science and food safety 22 (2) (2023)
Zun Wang, Ken Ng, Robyn Dorothy Warner, Regine Stockmann, Zhongxiang Fang
Application of cellulose- and chitosan-based edible coatings for quality and safety of deep-fried foods. Comprehensive reviews in food science and food safety 22 (2) (2023)
Zun Wang, Ken Ng, Robyn Dorothy Warner, Regine Stockmann, Zhongxiang Fang
Application of cellulose- and chitosan-based edible coatings for quality and safety of deep-fried foods. Comprehensive reviews in food science and food safety (2023)
Zun Wang, Ken Ng, Robyn Dorothy Warner, Regine Stockmann, Zhongxiang Fang
Application of cellulose- and chitosan-based edible coatings for quality and safety of deep-fried foods. Comprehensive reviews in food science and food safety 22 (2) (2023)
Zun Wang, Ken Ng, Robyn Dorothy Warner, Regine Stockmann, Zhongxiang Fang
Reduction strategies for polycyclic aromatic hydrocarbons in processed foods. Comprehensive reviews in food science and food safety 21 (2) (2022)
Yianna Y Zhang, Regine Stockmann, Ken Ng, Said Ajlouni
Revisiting phytate-element interactions: implications for iron, zinc and calcium bioavailability, with emphasis on legumes. Critical reviews in food science and nutrition (2020)