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Raoui, E. M., Hadidi, M., Wang, X., Toca-Herrera, J. L., Lopez, A. E., Lengauer, C. L., Schlosser, S., Hummel, K., Aurum, F. S., Razzazi-Fazeli, E., & Pignitter, M. (2026). Optimization of protein extraction from flaxseed cake using deep eutectic solvent and its effect on structural and functional properties. Food Chemistry, 522, Artikel 149989. https://doi.org/10.1016/j.foodchem.2026.149989

Rajabi, H., Anukanon, S., Zhang, W., Huang, J., Pignitter, M., Bo, P., & Rawdkuen, S. (2026). Advances in essential oil co-encapsulation: Synergistic interactions, fabrication strategies, functional properties, and applications in food and biomedicine. Trends in Food Science and Technology, 175, Artikel 105866. https://doi.org/10.1016/j.tifs.2026.105866

Pignitter, M. (2026). A New Chapter for the European Journal of Lipid Science & Technology: Farewell and Welcome. European Journal of Lipid Science and Technology, 128(6), Artikel e70130. https://doi.org/10.1002/ejlt.70130

Tabula, A., Pointner, T., Daroczi, L., Pignitter, M., Nakyinsige, K., Bamuwamye, M., & Hoeglinger, O. (2026). Bioactive compounds and antioxidant capacity of African olive (Canarium schweinfurthii Engl.) Fruit pulp and Seed. Applied Food Research, 6(1), Artikel 101989. https://doi.org/10.1016/j.afres.2026.101989

Raoui, E. M., Peischl, C., Hadidi, M., Toca-Herrera, J. L., Lopez, A. E., Fuhrmann, P. L., & Pignitter, M. (2026). Encapsulation of betalains from beetroot pomace in protein-gum blends: characterization, antioxidant and color stability analysis. Applied Food Research, 6(1), Artikel 101765. https://doi.org/10.1016/j.afres.2026.101765

Raoui, E. M., Gruber, S., Hadidi, M., Sudjarwo, W. A. A., Einschütz Lopez, A., Toca-herrera, J. L., Lengauer, C. L., & Pignitter, M. (2026). Unveiling the potential of beetroot leaf as a sustainable source of proteins: insights into ultrasound-assisted extraction, functional properties and in vitro digestibility. Ultrasonics Sonochemistry, 126, Artikel 107751. https://doi.org/10.1016/j.ultsonch.2026.107751

Pointner, T., Steinlechner, P., & Pignitter, M. (2026). Fatty acids, polyphenols and volatiles as predictive biomarkers of cold-pressed oil stability. Food Chemistry: X, 34, Artikel 103663. https://doi.org/10.1016/j.fochx.2026.103663

Eisen, C., Strijevskaya, A., Chalermnon, M., Benseghir, Y., Doppelmayer, K., van Terwingen, S., Pignitter, M., Reithofer, M. R., & Chin, J. M. (2026). Gas-dependent plasma activation of a manganese MOF precatalyst tunes defect accessibility and reconstruction under alkaline HER conditions. Materials Advances. Vorzeitige Online-Publikation. https://doi.org/10.1039/d6ma00128a

Caterino, C., Caniola, I.-M., Pignitter, M., Zoleo, A., Sanchez-Cortes, S., Sterflinger, K., & Cappa, F. (2026). How the Variability of Iron-Polyphenolic Complexes Affects the Degradation of Iron-Gall Inks: A Multi-Analytical Study. ACS Omega. https://doi.org/10.1021/acsomega.5c09386

Li, AR., van Erven, G., Huang, SJ., Sigmund, G., Doppelmayer, K., Pignitter, M., Buisman, CJN., & Chen, W.-S. (2026). Hyperoxic Gas Conditioning Enhanced Microbial Wood Degradation in a Meso-thermophilic Composting Environment. ACS Sustainable Chemistry & Engineering. Vorzeitige Online-Publikation. https://doi.org/10.1021/acssuschemeng.5c10917

Rajabi, H., Kamsrijai, U., Teerapattarakan, N., Noiprasert, S., Zhaoxian, H., Pignitter, M., & Rawdkuen, S. (2026). Multi-functional biomedical applications of nanoencapsulated herbal essential oils: polymer-based encapsulation strategies and key biological properties. Materials Advances, 7(12), 5937-5969. Vorzeitige Online-Publikation. https://doi.org/10.1039/d5ma01412c

Gassner, M., Bragagna, L., Dasht Bayaz, H. H., Stumpf-Knaus, C., Schlosser, L., Lemberg, J., Brem, J., Pignitter, M., Strauss, M., Wagner, K.-H., König, D., & Knaus, C. S. (2025). Acute Impact of Polyphenol-Rich vs. Carbohydrate-Rich Foods and Beverages on Exercise-Induced ROS and FRAP in Healthy Sedentary Female Adults-A Randomized Controlled Trial. Antioxidants, 14(12), Artikel 1481. https://doi.org/10.3390/antiox14121481

Auñon-Lopez, A., Rial, C., Pointner, T., & Pignitter, M. (2025). Temperature-dependent antioxidative effects of 1-palmitoyl-2-oleoyl-sn-glycero-3-phosphoethanolamine fortification in polyunsaturated fatty acids-rich vegetable oils. LWT, 237, Artikel 118784. https://doi.org/10.1016/j.lwt.2025.118784

Raoui, E. M., Hadidi, M., Toca-Herrera, J. L., Lopez, A. E., Subbiahdoss, G., Peterlik, H., & Pignitter, M. (2025). Exploring the effect of roasting and ultrasound treatment on the emulsifying properties and oxidative stability of flaxseed gum-stabilized oil-in-water emulsions. Future Foods, 12, Artikel 100777. https://doi.org/10.1016/j.fufo.2025.100777

Caterino, S., Caniola, I. M., Sterflinger, K., Pignitter, M., & Cappa, F. (2025). Non-destructive analyses of iron-polyphenolic complexes for reconstructing iron-gall inks historical recipes. npj Heritage Science, 13(1), Artikel 371. https://doi.org/10.1038/s40494-025-01946-x

Auñon-Lopez, A., Alberdi-Cedeño, J., Martinez-Yusta, A., Aichner, M., Suwattanasophon, C., & Pignitter, M. (2025). Understanding the bioaccessibility of lipidic compounds and the formation of free oxylipins of encapsulated omega-3-rich marine oils during in vitro digestion. LWT, 234, Artikel 118574. https://doi.org/10.1016/j.lwt.2025.118574

Pointner, T., Rauh, K., Auñon-Lopez, A., & Pignitter, M. (2025). Enhancing nutritional quality and oxidative stability in cloudy linseed oil through green extraction from press cake. LWT, 227, Artikel 118034. https://doi.org/10.1016/j.lwt.2025.118034

Bao, Y., Osowiecka, M., Ott, C., Tziraki, V., Meusburger, L., Blaßnig, C., Krivda, D., Pjevac, P., Séneca Cardoso Da Silva, J., Strauß, M., Steffen, C., Heck, V., Aygün, S., Duszka, K., Doppelmayer, K., Grune, T., & Pignitter, M. (2025). Dietary oxidized lipids in redox biology: Oxidized olive oil disrupts lipid metabolism and induces intestinal and hepatic inflammation in C57BL/6J mice. Redox biology, 81, Artikel 103575. https://doi.org/10.1016/j.redox.2025.103575

Caterino, S., Caniola, I. M., Pignitter, M., Zoleo, A., Crestini, C., Sanchez-Cortés, S., Sterflinger, K., & Cappa, F. (2025). A Systematic Multianalytical Approach in the Study of Iron-Polyphenolic Complexes in Iron-Gall Inks: Exploring the Potentialities of Raman and Electron Paramagnetic Resonance. Inorganic Chemistry, 64(10), 4802-4816. https://doi.org/10.1021/acs.inorgchem.4c04232

Auñon-Lopez, A., Strauss, M., Hinterreiter-Kern, E., Klein, A., Varga, E., & Pignitter, M. (2025). Influence of processing of seitan, tempeh, and firm regular tofu on protein and lipid oxidation and Maillard reaction products formation. Food Chemistry, 467, Artikel 142273. https://doi.org/10.1016/j.foodchem.2024.142273