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Investigating the causes of low detectability of pesticides in fruits and vegetables analysed by high-performance liquid chromatography – Time-of-flight

Journal of Chromatography A, 2018-03, Vol.1542, p.37-49

2018

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Development and validation of a liquid chromatography-mass spectrometry method for simultaneous analysis of triazine-based brominated flame retardants in environmental samples

Analytical and bioanalytical chemistry, 2021-02, Vol.413 (4), p.987-998

2021

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OPUNTIA FICUS-INDICA AND OPUNTIA MACRORHIZA: PROMISING SOURCES OF FLAVONOLS - COMPARISON BETWEEN CULTIVARS FROM DIFFERENT ORIGINS

Acta horticulturae, 2013 (995), p.251-256

2013

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Radical Scavenging Activity of Black Cumin (Nigella sativa L.), Coriander (Coriandrum sativum L.), and Niger (Guizotia abyssinica Cass.) Crude Seed Oils and Oil Fractions

Journal of agricultural and food chemistry, 2003-11, Vol.51 (24), p.6961-6969

2003

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Lecithine als Antioxidantien – die Rolle mizellarer Strukturen im Fettverderb

Lebensmittelchemie, 2022-09, Vol.76 (S2), p.S2-097-S2-097

2022

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CHARACTERIZATION OF FLAVONOL AGLYCONS IN CACTUS PEAR (OPUNTIA FICUS-INDICA) FRUIT USING PREPARATIONS OF CELLULASES AND PECTINASES

Acta horticulturae, 2013-06 (995), p.263-267

2013

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In Vitro Potential Antioxidant Activity of (1→3),(1→6)-β-d-Glucan and Protein Fractions from Saccharomyces cerevisiae Cell Walls

Journal of agricultural and food chemistry, 2007-06, Vol.55 (12), p.4710-4716

2007

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Methylglyoxal determination from different carbohydrates during heat processing

Food chemistry, 1997, Vol.59 (1), p.157-163

1997

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Antioxidative activity of (1→3), (1→6)- β- d-glucan from Saccharomyces cerevisiae grown on different media

Food science & technology, 2008-06, Vol.41 (5), p.868-877

2008

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Clot-forming: the use of proteins as binders for producing ceramic foams

Journal of the European Ceramic Society, 2004-01, Vol.24 (3), p.579-587

2004

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Electron Spin Resonance (ESR) Studies on the Formation of Roasting-Induced Antioxidative Structures in Coffee Brews at Different Degrees of Roast

Journal of agricultural and food chemistry, 2008-06, Vol.56 (12), p.4597-4604

2008

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Antioxidant Oligomeric Proanthocyanidins from Sea Buckthorn (Hippophaë rhamnoides) Pomace

Journal of agricultural and food chemistry, 2004-11, Vol.52 (22), p.6712-6718

2004

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IMPACT OF TRADITIONAL AND INNOVATIVE TECHNOLOGIES ON CHARACTERISTICS AND BIOACTIVE COMPOUNDS OF OPUNTIA MACRORHIZA JUICE

Acta horticulturae, 2013 (995), p.257-262

2013

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Investigation of the influence of reaction conditions on the elementary composition of melanoidins

Food chemistry, 1995, Vol.53 (1), p.55-59

1995

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Antioxidant gallocatechins, dimeric and trimeric proanthocyanidins from sea buckthorn (Hippophae rhamnoides) pomace

European food research & technology, 2004-11, Vol.219 (6), p.605-613

2004

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Novel enzymatic assay for determination of alkyl polyglycosides with short chain fatty alcohols

Fresenius' journal of analytical chemistry, 2001-12, Vol.371 (7), p.939-943

2001

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Investigation of the contribution of radicals to the mechanism of the early stage of the Maillard reaction

Food chemistry, 1996-10, Vol.57 (2), p.217-221

1996

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Nachweisverfahren für Rindfleisch in Lebensmitteln unter Anwendung der TaqMan TM -Technologie

Bundesgesundheitsblatt, Gesundheitsforschung, Gesundheitsschutz, 2001-04, Vol.44 (4), p.326-330

2001

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Non-volatile reaction products by heat-induced degradation of alpha-glucans. Part 1: Analysis of oligomeric maltodextrins and anhydrosugars

Die Stärke, 1996, Vol.48 (11-12)

1996

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Investigating the causes of low detectability of pesticides in fruits and vegetables analysed by high-performance liquid chromatography – Time-of-flight

Development and validation of a liquid chromatography-mass spectrometry method for simultaneous analysis of triazine-based brominated flame retardants in environmental samples

OPUNTIA FICUS-INDICA AND OPUNTIA MACRORHIZA: PROMISING SOURCES OF FLAVONOLS - COMPARISON BETWEEN CULTIVARS FROM DIFFERENT ORIGINS

Radical Scavenging Activity of Black Cumin (Nigella sativa L.), Coriander (Coriandrum sativum L.), and Niger (Guizotia abyssinica Cass.) Crude Seed Oils and Oil Fractions

Lecithine als Antioxidantien – die Rolle mizellarer Strukturen im Fettverderb

CHARACTERIZATION OF FLAVONOL AGLYCONS IN CACTUS PEAR (OPUNTIA FICUS-INDICA) FRUIT USING PREPARATIONS OF CELLULASES AND PECTINASES

In Vitro Potential Antioxidant Activity of (1→3),(1→6)-β-d-Glucan and Protein Fractions from Saccharomyces cerevisiae Cell Walls

Methylglyoxal determination from different carbohydrates during heat processing

Antioxidative activity of (1→3), (1→6)- β- d-glucan from Saccharomyces cerevisiae grown on different media

Clot-forming: the use of proteins as binders for producing ceramic foams

Electron Spin Resonance (ESR) Studies on the Formation of Roasting-Induced Antioxidative Structures in Coffee Brews at Different Degrees of Roast

Antioxidant Oligomeric Proanthocyanidins from Sea Buckthorn (Hippophaë rhamnoides) Pomace

IMPACT OF TRADITIONAL AND INNOVATIVE TECHNOLOGIES ON CHARACTERISTICS AND BIOACTIVE COMPOUNDS OF OPUNTIA MACRORHIZA JUICE

Investigation of the influence of reaction conditions on the elementary composition of melanoidins

Antioxidant gallocatechins, dimeric and trimeric proanthocyanidins from sea buckthorn (Hippophae rhamnoides) pomace

Novel enzymatic assay for determination of alkyl polyglycosides with short chain fatty alcohols

Investigation of the contribution of radicals to the mechanism of the early stage of the Maillard reaction

Nachweisverfahren für Rindfleisch in Lebensmitteln unter Anwendung der TaqMan TM -Technologie

Non-volatile reaction products by heat-induced degradation of alpha-glucans. Part 1: Analysis of oligomeric maltodextrins and anhydrosugars

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