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Influence of l-pyroglutamic acid on the color formation process of non-enzymatic browning reactions

Food chemistry, 2017-10, Vol.232, p.450-454

2017

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Antioxidant Properties of Heterocyclic Intermediates of the Maillard Reaction and Structurally Related Compounds

Journal of agricultural and food chemistry, 2016-10, Vol.64 (41), p.7829-7837

2016

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Formation of Reactive Intermediates, Color, and Antioxidant Activity in the Maillard Reaction of Maltose in Comparison to d‑Glucose

Journal of agricultural and food chemistry, 2017-10, Vol.65 (40), p.8957-8965

2017

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Fast and neat – Determination of biochemical quality parameters in cocoa using near infrared spectroscopy

Food chemistry, 2015-08, Vol.181, p.152-159

2015

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Formation of Secondary and Tertiary Volatile Compounds Resulting from the Lipid Oxidation of Rapeseed Oil

Foods, 2021-10, Vol.10 (10), p.2417

2021

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The Formation of Methyl Ketones during Lipid Oxidation at Elevated Temperatures

Molecules (Basel, Switzerland), 2021-02, Vol.26 (4), p.1104

2021

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Cool-cultivated red leaf lettuce accumulates cyanidin-3-O-(6″-O-malonyl)-glucoside and caffeoylmalic acid

Food chemistry, 2014-03, Vol.146, p.404-411

2014

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A ternary system of α-tocopherol with phosphatidylethanolamine and l-ascorbyl palmitate in bulk oils provides antioxidant synergy through stabilization and regeneration of α-tocopherol

Food chemistry, 2022-10, Vol.391, p.133084-133084, Article 133084

2022

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Influence of the Carboxylic Function on the Degradation of d‑Galacturonic Acid and Its Polymers

Journal of agricultural and food chemistry, 2021-08, Vol.69 (32), p.9376-9382

2021

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Phenolic profile and antioxidant activity of highbush blueberry ( Vaccinium corymbosum L.) during fruit maturation and ripening

Food chemistry, 2008-08, Vol.109 (3), p.564-572

2008

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Browning Potential of C 6 -α-Dicarbonyl Compounds under Maillard Conditions

Journal of agricultural and food chemistry, 2017-03, Vol.65 (9), p.1924-1931

2017

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Basic Structure of Melanoidins Formed in the Maillard Reaction of 3‑Deoxyglucosone and γ‑Aminobutyric Acid

Journal of agricultural and food chemistry, 2019-05, Vol.67 (18), p.5197-5203

2019

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Surface morphology and chemical composition of lamb’s lettuce ( Valerianella locusta) after exposure to a low-pressure oxygen plasma

Food chemistry, 2010-10, Vol.122 (4), p.1145-1152

2010

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Effect of thermal processing on the flavonols rutin and quercetin

Rapid communications in mass spectrometry, 2006-01, Vol.20 (21), p.3229-3235

2006

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Grund‐ und Folgereaktionen flüchtiger Verbindungen aus ω‐Fettsäuren: Bildungswege von Methylketonen und lipoiden Aldehyde

Lebensmittelchemie, 2024-07, Vol.78 (S2), p.S2-008-S2-008

2024

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Assessment of the bacterial impact on the post-mortem formation of zinc protoporphyrin IX in pork meat

Food chemistry, 2018-08, Vol.256, p.25-30

2018

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Treating lamb’s lettuce with a cold plasma – Influence of atmospheric pressure Ar plasma immanent species on the phenolic profile of Valerianella locusta

Food science & technology, 2011-12, Vol.44 (10), p.2285-2289

2011

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Formation of Phenolic Compounds from d‑Galacturonic Acid

Journal of agricultural and food chemistry, 2018-10, Vol.66 (43), p.11407-11413

2018

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The major glucosinolate hydrolysis product in rocket (Eruca sativa L.), sativin, is 1,3-thiazepane-2-thione: Elucidation of structure, bioactivity, and stability compared to other rocket isothiocyanates

Food chemistry, 2018-09, Vol.261, p.57-65

2018

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Interaction of Moderate UV‑B Exposure and Temperature on the Formation of Structurally Different Flavonol Glycosides and Hydroxycinnamic Acid Derivatives in Kale (Brassica oleracea var. sabellica)

Journal of agricultural and food chemistry, 2014-05, Vol.62 (18), p.4054-4062

2014

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General acid/base catalysis of sugar anomerization

Food chemistry, 2018-11, Vol.265, p.216-221

2018

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Genotypic and climatic influences on the concentration and composition of flavonoids in kale ( Brassica oleracea var. sabellica)

Food chemistry, 2010-04, Vol.119 (4), p.1293-1299

2010

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NMR analyses of complex d-glucose anomerization

Food chemistry, 2018-11, Vol.265, p.222-226

2018

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Extraction of coffee antioxidants: Impact of brewing time and method

Food research international, 2012-08, Vol.48 (1), p.57-64

2012

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Impact of pulsed electric fields, high hydrostatic pressure, and thermal pasteurization on selected characteristics of Opuntia dillenii cactus juice

Food science & technology, 2017-06, Vol.79, p.534-542

2017

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Influence of l-pyroglutamic acid on the color formation process of non-enzymatic browning reactions

Antioxidant Properties of Heterocyclic Intermediates of the Maillard Reaction and Structurally Related Compounds

Formation of Reactive Intermediates, Color, and Antioxidant Activity in the Maillard Reaction of Maltose in Comparison to d‑Glucose

Fast and neat – Determination of biochemical quality parameters in cocoa using near infrared spectroscopy

Formation of Secondary and Tertiary Volatile Compounds Resulting from the Lipid Oxidation of Rapeseed Oil

The Formation of Methyl Ketones during Lipid Oxidation at Elevated Temperatures

Cool-cultivated red leaf lettuce accumulates cyanidin-3-O-(6″-O-malonyl)-glucoside and caffeoylmalic acid

A ternary system of α-tocopherol with phosphatidylethanolamine and l-ascorbyl palmitate in bulk oils provides antioxidant synergy through stabilization and regeneration of α-tocopherol

Influence of the Carboxylic Function on the Degradation of d‑Galacturonic Acid and Its Polymers

Phenolic profile and antioxidant activity of highbush blueberry ( Vaccinium corymbosum L.) during fruit maturation and ripening

Browning Potential of C 6 -α-Dicarbonyl Compounds under Maillard Conditions

Basic Structure of Melanoidins Formed in the Maillard Reaction of 3‑Deoxyglucosone and γ‑Aminobutyric Acid

Surface morphology and chemical composition of lamb’s lettuce ( Valerianella locusta) after exposure to a low-pressure oxygen plasma

Effect of thermal processing on the flavonols rutin and quercetin

Grund‐ und Folgereaktionen flüchtiger Verbindungen aus ω‐Fettsäuren: Bildungswege von Methylketonen und lipoiden Aldehyde

Assessment of the bacterial impact on the post-mortem formation of zinc protoporphyrin IX in pork meat

Treating lamb’s lettuce with a cold plasma – Influence of atmospheric pressure Ar plasma immanent species on the phenolic profile of Valerianella locusta

Formation of Phenolic Compounds from d‑Galacturonic Acid

The major glucosinolate hydrolysis product in rocket (Eruca sativa L.), sativin, is 1,3-thiazepane-2-thione: Elucidation of structure, bioactivity, and stability compared to other rocket isothiocyanates

Interaction of Moderate UV‑B Exposure and Temperature on the Formation of Structurally Different Flavonol Glycosides and Hydroxycinnamic Acid Derivatives in Kale (Brassica oleracea var. sabellica)

General acid/base catalysis of sugar anomerization

Genotypic and climatic influences on the concentration and composition of flavonoids in kale ( Brassica oleracea var. sabellica)

NMR analyses of complex d-glucose anomerization

Extraction of coffee antioxidants: Impact of brewing time and method

Impact of pulsed electric fields, high hydrostatic pressure, and thermal pasteurization on selected characteristics of Opuntia dillenii cactus juice

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