Kühn. S.; Wollseifen, R.; Schulze-Kaysers, N. et al.: Adsorption of flavonols from onion (Allium cepa L.) processing residues on a macroporous acrylic resin. Food Research International (65), pp. 103-108, 2014.
Işık, N.; Alteheld, B.; Kühn, S. et al: Polyphenol release from protein and polysaccharide embedded plant extracts during in vitro digestion. Food Research International (65), pp. 109-114, 2014.
Kühn, S.: Investigation of the process for the production of a polyphenol preparation from residues of onion processing. Dissertation, Cuvillier Verlag, Göttingen, 2014.
Kühn, S.; Schulze-Kaysers, N.; Kunz, B.: Recovery of polyphenols from onion processing residues.7th World Congress on Polyphenols Applications, Bonn, 2013.
Kühn, S.; Schulze-Kaysers, N.; Kunz, B.: Recovery of a polyphenol preparation from onion processing residues. 41st German Food Chemists' Conference, Münster, 2012.
Kühn, S.; Wollseifen, R.; Schulze-Kaysers, N. et al: Obtaining polyphenol-containing extracts from apple pomace and onion residues for food fortification. 40th German Food Chemists' Conference, Halle, 2011.
Schulze-Kaysers, N.; Kühn, S.; Wollseifen, R. et al: Taste masking of polyphenol extracts from apple pomace and onion residues by microencapsulation. 40th German Food Chemists' Conference, Halle, 2011.
Kühn, S.; Schulze-Kaysers, N.; Wollseifen, R. et al.: Microencapsulation of a polyphenol extract derived from apple pomace for utilization as food additive. XIX. International Conference on Bioencapsulation, Amboise, France, 2011.