Publikationen

Informationssystem der Friedrich-Alexander-Universität Erlangen-Nürnberg

Sammlung/Stundenplan Modulbelegung

Home | Rechtliches | Kontakt | Hilfe

Suche:

Lehr-
veranstaltungen

Personen/
Einrichtungen



	Darstellung
		Druckansicht ausführliche Fassung

Einrichtungen >> Naturwissenschaftliche Fakultät (Nat) >> Department Chemie und Pharmazie >>

Lehrstuhl für Lebensmittelchemie / Henriette-Schmidt-Burkhardt-Lehrstuhl (Prof. Dr. Pischetsrieder)

	2016 Chemistry and clinical relevance of carbohydrate degradation in drugs Effects of Botrytis cinerea and Erysiphe necator fungi on the aroma character of grape must: A comparative approach Identification of sixteen peptides reflecting heat and/or storage induced processes by profiling of commercial milk samples Identification of the oleic acid ethanolamide (OEA) isomer cis-vaccenic acid ethanolamide (VEA) as a highly abundant 18:1 fatty acid ethanolamide in blood plasma from rats and humans Methionine sulfoxide profiling of milk proteins to assess the influence of lipids on protein oxidation in milk Quantification of reactive carbonyl compounds in icodextrin-based peritoneal dialysis fluids by combined UHPLC-DAD and -MS/MS detection S-allyl-L-cysteine and isoliquiritigenin improve mitochondrial function in cellular models of oxidative and nitrosative stress
	2015 Are odorant constituents of herbal tea transferred into human milk? Evaluation der physiologischen Eigenschaften von Lebensmitteln durch gerichtete Proteomanalyse Fat/carbohydrate ratio but not energy density determines snack food intake and activates brain reward areas Food - Nutrition - Health. Biofunktionalität, Prävention, Technologische Eigenschaften Identification of potent odorants in frankincense (Boswellia sacra) by aroma extract dilution analysis and two-dimensional gas chromatography-olfactometry Molekulare Induktoren der nicht-homöostatischen Aufnahme von Snackfood Non-homeostatic intake of snack foods: Molecular triggers and effects on brain activity pattern Nutritive Modulatoren mitochondrialer Funktion bei Alzheimer-Demenz Peptide profiling of bovine kefir reveals 236 unique peptides released from caseins during its production by starter culture and kefir grains Perturbed development of striatal dopamine transporters in fatty versus lean Zucker rats: a follow-up small animal PET study Physiological impact of odorants: immediate versus post-ingestion and post-inhalation effects Pyrolysis-GC-MS-Olfactometry: A new approach to identify thermally generated odorants in frankincense Qualitative profiling of polyglucose degradation products in peritoneal dialysis fluids Quantification of odor active compounds from Boswellia sacra frankincense by stable isotope dilution assays (SIDA) in combination with TDU-GC-MS Targeted mass spectrometry for the analysis of nutritive modulation of catalase and heme oxygenase-1 expression Vaccensäure-Ethanolamid (VEA) - Ein neues endogenes Fettsäure-Ethanolamid im Endocannabinoid-System von Ratte und Mensch Virtual screening of a milk peptide database for the identification of food-derived antimicrobial peptides
	2014 Behavorial responses in large carnivores to mammalian blood odor and a blood odor component Characterisation of flavour-texture interactions in sugar-free and sugar-containing pectin gels Coffee aroma constituents and odorant metabolites in human urine Comparative evaluation of diagnostic tools in the process of oxidative deterioration of unsaturated fatty acid enriched infant formulas during storage Effect of radio frequency heating on yoghurt - I. Technological applicability, shelf-life and sensorial quality Effect of radio frequency heating on yoghurt - II. Microstructure and texture Emulsifying properties of legume proteins compared to beta-lactoglobulin and Tween 20 and the volatile release from oil-in-water emulsions GABAA receptor modulation by terpenoids from Sideritis extracts Identification of odor active substances in individual low-volume amniotic fluid samples by a sensorically targeted gas chromatographic-olfactometric approach Influence of nonenzymatic posttranslational modifications on constitution, oligomerization and receptor binding of S100A12 Intranasal odorant concentrations in relation to sniff behaviour Maillard reaction products as antimicrobial components for packaging films Modified peptides as indicators for thermal and nonthermal reactions in processed milk Nachweis einer Modulation der Proteinexpression durch Lebensmittelinhaltsstoffe mittels LC-MS/MS und chemischer Stabilisotopenmarkierung Peptide als spezifische Marker zur Identifizierung und Abgrenzung verschiedener Milchprodukte Performance assessment of proton-transfer-reaction time-of-flight mass spectrometry (PTR-TOF-MS) for analysis of isobaric compounds in food-flavour applications Quantitative validation of the n-butanol Sniffin' Sticks threshold pens Responsiveness of human neonates to the odor of 5alpha-androst-16-en-3-one: A behavorial paradox? Snack food intake in ad libitum fed rats is triggered by the combination of fat and carbohydrates Structure- and concentration-specific assessment of the physiological reactivity of alpha-dicarbonyl glucose degradation products in peritoneal dialysis fluids The aroma of goat milk: seasonal effects and changes through heat treatment The influence of the chemical structure on odor qualities and odor thresholds in homologous series of 1,5-alkadien-3-ones, 1-alken-3-ones, 1,5-alkadien-3-ols and 1-alken-3-ols Transport of hop aroma compounds across Caco-2-monolayers
	2013 Activation of the transcription factor Nrf2 in macrophages, Caco-2 cells and intact human gut tissue by Maillard reaction products and coffee Analysis of sugar degradation products with alpha-dicarbonyl structure in carbonated soft drinks by UHPLC-DAD-MS/MS Analysis of the endogenous peptide profile of milk: Identification of 248 mainly casein-derived peptides Characterisation of the metabolites of 1,8-cineole transferred into human milk: Concentrations and ratio of enantiomers Characterization of odorants in human urine using a combined chemo-analytical and human-sensory approach - a potential diagnostic strategy Comprehensive analysis of nonenzymatic post-translational beta-lactoglobulin modifications in processed milk by ultrahigh-performance liquid chromatography-tandem mass spectrometry Development of an analytical approach for identification and quantification of 5-alpha-androst-16-ene-3-one in human milk Einfluss reaktiver alpha-Dicarbonylverbindungen auf die Aktivität von Enzymen Identification of multiphosphorylated peptides in milk Identifikation GABA-aktiver Lebensmittelinhaltsstoffe Manganese-enhanced magnetic resonance imaging for mapping of whole brain activity patterns associated with the intake of snack food in ad libitum fed rats Metathetic sulfur transfer mediated by N-(2-aminophenyl)-4-methyl-thiazolin-2-thione derivatives: Part III: a new route to diversely substituted S-alkyl thioesters Monitoring aroma changes during human milk storage at +4°C by sensory and quantification experiments Monitoring aroma changes during human milk storage at -19°C by quantification experiments Odour qualities and thresholds of physiological metabolites of 1,8-cineole as an example for structure-activity relationships considering chirality aspects Quantitative determination of odorants and their glucoronide conjugates in human urine Sperm activating odorous substances in human follicular fluid and vaginal secretion: Identification by gas-chromatography-olfactometry and CA2+-imaging Syntheses of chiral 1,8-cineole-metabolites and determination of their enantiomeric composition in human urine after ingestion of 1,8-cineole-containing capsules Targeted proteome analysis of cytoprotective enzymes by UHPLC-ESI-MS/MS MRM Tracing metabolite profiles in human milk: Studies on the odorant 1,8-cineole transferred into breast milk after oral intake Übergang des Aromastoffs 1,8-Cineol und seiner Metabolite in Muttermilch Volatile release and structural stability of beta-lactoglobulin primary and multilayer emulsions under simulated oral conditions
	2012 Analyse des Peptidprofils von Milch zur Identifzierung bioaktiver Komponenten Chemical and physiological relevance of glucose degradation products in peritoneal dialysis Comparative human-sensory evaluation and quantitative comparison of odour-active oxidation markers of encapsulated fish oil products used for supplementation during pregnancy and breastfeeding period Distribution of protein oxidation products in the proteome of thermally processed milk Endogenous mitochondrial oxidative stress in MnSOD deficient mouse embryonic fibroblasts promotes mitochondrial DNA glycation GABAA receptor modulation by the volatile fractions of Sideritis species used as 'Greek' or 'Turkish' mountain tea Glucose degradation products in peritoneal dialysis Glycation products in infant formulas: chemical, analytical and physiological properties Human sweat odor precursors detected in human milk, colostrum and amniotic fluid Identification and quantification of six major alpha-dicarbonyl process contaminants in high-fructose corn syrup Influence of chemical structure on absolute odour thresholds and odour characters of ortho- and para-halogenated phenols and cresols Investigation into the metabolism of 1,8-cineole in an intestinal cell culture model and acquisition of its immune-modulatory effect via gene expression analysis Maillard-Reaktion und AGEs. Auf der Suche nach neuen Produkten Monitoring of biotransformation of hop aroma compounds in an in vitro digestion model Sensory and molecular characterisation of the protective effect of storage at -80°C on the odour profiles of human milk Time-dependent aroma changes in breast-milk after oral intake of a pharmacological preparation containing 1,8-cineole Tongue pressure and oral conditions affect volatile release from liquid systems in a model mouth
	2011 3-Deoxygalactosone, a new glucose degradation product in peritoneal dialysis fluids: Identification, quantification by HPLC/DAD/MSMS and its pathway of formation Analysis of nisin A, nisin Z and their degradation products by LCMS/MS Determination of dideoxyosone precursors of AGEs in human lens proteins Einfluss von Kaffee auf zelluläre antioxidative Mechanismen in Makrophagen Food Craving - Attraktivität von Kartoffelchips Identification of H2O2 as a major antimicrobial component in coffee Influence of polyols and bulking agents on flavour release from low-viscosity solutions Intracellular glycation of nuclear DNA, mitochondrial DNA, and cytosolic proteins during senescence-like growth arrest MALDI-TOF MS Characterization of glycation products of whey proteins in a glucose/galactose model system and lactose-free milk Mapping the glycoxidation product Nepsilon-carboxymethyllysine in the milk proteome Mixture design approach as a tool to study in vitro flavor release and viscosity interactions in sugar-free polyol and bulking agent solutions Multistep ultrahigh performance liquid chromatography/tandem mass spectrometry analysis for untargeted quantification of glycating activity and identification of most relevant glycation products Nuclear translocation of NF-kappaB in intact human gut tissue upon stimulation with coffee and roasting products Prevalence and stability of lysozyme in cheese Quantification of the six major alpha-dicarbonyl contaminants in peritoneal dialysis fluids by UHPLC/DAD/MSMS Relative quantification of non-enzymatic modifications of alpha s1-casein from heat-treated milk by MALDI-TOF-MS Sensory and molecular characterization of human milk odour profiles after maternal fish oil supplementation during pregnancy and breastfeeding Structure-odour activity relationship of volatile alkylated phenols Untersuchungen zum Abbauverhalten von Ciba LODYNE P-208E, einem polyfluorierten Papierveredlungsprodukt
	2010 Analysis of lysozyme in cheese by immunocapture mass spectrometry Antimikrobiell aktive Verpackungen - Herstellung, Nachweis und Anwendung Characterization of an olfactometer by proton-transfer reaction mass spectrometry Characterization of aroma changes in human milk during storage at -19°C Characterization of food perception: tracing the chemosensations that drive our appetite. Chemical input - sensory output: diverse modes of physiology-flavour interaction Development and validation of an enzyme-linked immunosorbent assay (ELISA) for quantification of lysozyme in cheese Die H2O2-vermittelte, zelluläre Wirkung von Maillard-Produkten auf redox-sensitive Transkriptionsfaktoren im Modell-System und in Kaffee Identification and quantification of the glucose degradation product glucosone in peritoneal dialysis fluids by HPLC/DAD/MSMS Identification of aminoreductones as active components in Maillard reaction mixtures inducing nuclear NF-kappaB translocation in macrophages Identifizierung von Fehlaromen - Kann Mineralwasser riechen? Immunochemical detection of tissue from the central nervous system via myelin proteolipid protein: adaption for food inspection and development of recombinant bivalent Fab mini-antibodies Immunochemische Bestimmung von Amadori-Proekt und N-epsilon-Carboxymethyl-lysin in spezifischen Proteinen erhitzter Rohmilch und Milchprodukten Lebensmittelaromen - Identifizierung geruchsaktiver Verbindungen Nachweis der Wirksamkeit von antimikrobiell aktiven Folien Nachweis von Lysozym durch Kopplung von Immunochemie und Massenspektrometrie als Alternative zum klassischen ELISA Perfluorierte Tenside (PFT) in pflanzlichen Lebens- und Futtermitteln - Modellversuch versus Realdaten aus Bayern Real-time breath gas analysis for pharmacokinetics: monitoring exhaled breath by on-line proton-transfer-reaction mass spectrometry after ingestion of eucalyptol-containing capsules The influence of storage conditions on flavour changes in human milk The influence of the chemical structure on odor qualities and odor potencies in chloro-organic substances Vergleich der Geruchscharakteristika des Kauweihrauchs Luban mit den handelsüblichen Weihrauch-Varietäten Boswellia sacra und Bowellia serrata
	2009 A diet rich in Mailllard reaction products protects LDL against copper induced oxidation ex vivo, a human intervention trial Assessment of heat treatment of dairy products by MALDI-TOF-MS Characterisation of flavour compounds formed by gamma-irradiation of polypropylene Characterisation of odour-active compounds in lupin flour Characterization and identification of a plastic off-odour in mineral water Cytotoxicity of Maillard reaction products determined with a peptide spot library Development and validation of an HPLC method to quantify 3,4-dideoxyglucosone-3-ene in peritoneal dialysis fluids Effect of roasting on phenolic, antioxidant and browning properties of carob powder Identification of a medicinal off-flavour in mineral water Identification of hydrogen peroxide as a major cytotoxic component in Maillard reaction mixtures and coffee Investigation of the retronasal perception of palm wine (elaeis guineensis) aroma by application of sensory analysis and exhaled odorant measurement (EXOM) Objectifying human perception: When physiology and psychology deceive analytics Odor-active compounds in cardboard Optimierung eines neuen Testsystems zum Nachweis von Gewebe des Zentralen Nervensystems (ZNS) in Fleischerzeugnissen und Transfer zur Anwendung in der amtlichen Lebensmittelkontrolle Proteinspezifische Bildung von Amadori-Produkt, N epsilon-Carboxymethyllysin und Proteinoxidationsprodukten in erhitzter Milch Proteome research in food science PTR-MS Characterisation of an olfactometer The volatile constituents of frankincense - a review Untersuchung der antimikobiellen Aktivität von Melanoidinen
	2008 Aktivierung von Makrophagen durch Maillard-Produkte mit Aminoreduktonstruktur Analysis and biological relevance of advanced glycation end-products of DNA in eukaryotic cells Analysis of the peptide profile of milk and its changes during thermal treatment and storage Application of mass spectrometry for the detection of glycation and oxidation products in milk proteins Associated links among mtDNA glycation, oxidative stress and colony sectorization in Metarhizium anisopliae Changes in structure and aroma release from starch-aroma systems upon alpha-amylase addition Development of a Dot Blot Assay for the Rapid Detection of Central Nervous System Tissue on Meat and Contact Surfaces Dynamics of retronasal aroma perception during consumption: Cross-linking on-line breath analysis with medico-analytical tools to elucidate a complex process Entwicklung einer Schnellmethode zum Nachweis von ZNS-Gewebe auf Fleisch und Oberflächen Identification and Site Specific Relative Quantification of beta-Lactoglobulin Modifications in Heated Milk and Dairy Products Interaction between starch and aroma compounds as measured by proton transfer reaction mass spectrometry (PTR-MS) Isolierung H2O2-produzierender Komponenten aus einer Maillard-Mischung Isolierung, Strukturaufklärung und Inhibition der Bildung eines Lactose-Lysin-Maillard-Produktes Massenspektrometrische Untersuchung von Molkenproteinmodifikationen in erhitzten Milchmodellen Schnellmethode zum Nachweis von ZNS-Gewebe auf Fleisch und Oberflächen Über die Komplexität und Individualität des menschlichen Geschmacks
	2007 Aged garlic extract and S-allyl cysteine prevent formation of advanced glycation end-products Analysis of DNA-bound advanced glycation end-products by LC and mass spectrometry Aroma release and perception during consumption of food taking into account physiological aspects Characterization of odor-active and volatile constituents in smallscale human milk samples Coffee and Maillard products activate NF-kappaB in macrophages via H2O2 production Detection of central nervous system tissue in meat and meat products with a newly developed immunoassay selective for Myelin proteolipid protein Einfluss von Maillardprodukten auf die zelluläre Reaktion von Makrophagen Immunmodulierende Wirkung von Kaffee und Melanoidinen Immunochemical Detection of Central Nervous Tissue in Retail Meat Products Using Myelin Proteolipid Protein (PLP) as Marker Influence of Maillard Reaction Products on the Inflammatory Cellular Response of Macrophages Investigation of important odorants of palm wine (Elaeis guineensis) Ist Verpackungssensorik normbar? Monitoring of whey protein modifications in milk models during thermal treatment Myelin Proteolipid Protein (PLP) as a Marker Antigen of Central Nervous System Contaminations for Routine Food Control Pyrodixal phosphate prevents progression of diabetic nephropathy Site-specific formation of Maillard, oxidation, and condensation products from whey proteins during reaction with lactose Starch flavor interactions: impact of starch structure and release from food model systems Troubleshooting proton transfer reaction - mass spectrometry Unchanged serum levels of advanced glycation endproducts in patients with liver disease Untersuchung von Chlorpyrifos (CPF) und dessen Metaboliten 3,5,6-Trichlor-2-Pyridinal (TCP) in ausgewählten Lebensmitteln (LM)
	2006 Aroma release and retronasal perception during and after consumption of flavored whey protein gels - relation between textural and physiological parameters Concentrations of N epsilon-Carboxymethyllysine in Human Breast Milk, Infant Formulas, and Urine of Infants Detection of DNA-bound advanced glycation end-products by immunoaffinity chromatography coupled to HPLC-diode array detection Einfluss von Maillard-Produkten auf die Zellviabilität boviner Aortaendothelzellen Identification of DNA adducts of methylglyoxal and glycation of cellular DNA in vitro Myelin Proteolipid Protein as a new target for the detection of central nervous tissues in food Neue Aspekte im Lebensmittelhygienerecht: Die Verordnung (EG) Nr. 852/2004 über Lebensmittelhygiene - neue Vorschriften für die Produktion von Lebensmitteln? N²-carboxyethyl-2'-deoxyguanosine, a DNA glycation marker, in kidneys and aortas of diabetic and uremic patients On-line haemodiafiltration versus haemodialysis: stable haematocrit with less erythropoietin and improvement of other relevant blood parameters
	2005 Analysis of Protein Glycation Products by MALDI-TOF/MS Aroma release and retronasal perception during and after consumption of flavored whey protein gels with different textures Part I: in vivo release analysis Fate of the glucose degradation products 3-deoxyglucosone and glyoxal during peritoneal dialysis Genomic damage and circulating AGE levels in patients undergoing daily versus standard haemodialysis Identification of DNA adducts of methylglyoxal Identifizierung von Addukten aus Methylglyoxal und DNA Investigation of espresso - "aftersmell" by use of the buccal odor screening system (BOSS) Investigation of the retronasal perception of strawberry aroma aftersmell depending on matrix composition Mercapturic acids of acrylamide and glycidamide as biomarkers of the internal exposure to acrylamide in the general population Novel fragrant tetrahydropyrans and their olfactory properties Odor.active constituents in fresh pineapple (Ananas cosmosus [L.] Merr.) by quantitative and sensory evaluation Potential DNA-protein cross-link products formed by sugar degradation products: identification of N6-[2-(N²-2'-deoxyguanosyl)propionyl]lysine Reduced Circulating AGE Levels and Lower Genomic Damage in Patients Undergoing Daily versus Standard Hemodialysis Retronasal aroma perception - a closer look at psychophysical interaction phenomena Retronasal perception of espresso aroma Structure/odour correlations in homologous series of allylic ketones - An approach to predict odour thresholds based on molecular modeling Two immunochemical assays to measure advanced glycation end-products in serum from dialysis patients Utility of 1,3,4,6-tetra-O-acetyl-2-deoxy-2[18F]fluoro-glucopyranoside for no-carrier-added 18F-glycosylation of amino acids Zytotoxizität von Maillard-Produkten
	2004 Analysis of Protein Glycation Products by Matrix-Assisted Laser Desorption Ionization Time-of-Flight Mass Spectrometry Assessment of protein glycation markers in infant formulas Determination of Glycated Nucleobases in Human Urine by a New Monoclonal Antibody Specific for N²-Carboxyethyl-2'-deoxyguanosine Die ernährungsphysiologische Wirkung von Maillard-Produkten: Expression des Rezeptors für Advanced Glycation End Products (RAGE) bei Leberfibrose Effect of advanced glycation end products on endotoxin-induced TNF-alpha, IL-1beta and IL-8 in human peripheral blood mononuclear cells Influence of Thermally Processed Carbohydrate/Amino Acid Mixtures on the Fermentation by Saccharomyces cerevisiae Intra-oral detection of potent odorants using a modified stir-bar sorptive extraction system in combination with HRGC/O called Buccal Odor Screening System (BOSS) Investigation of potent odorants and afterodor development in two chardonnay wines using the Buccal Odor Screening System (BOSS) Myelin Proteolipid Protein als neues Markerprotein zum Nachweis von ZNS-Kontaminationen in Fleisch und Fleischerzeugnissen Pilot study on the naphthalene exposure of German adults and children by means of urinary 1- and 2-naphthol levels Selektive Extraktion hydrophober ZNS-Proteine Spaß an Essen und Trinken - Retronasale Geruchswahrnehmung The Euro-Balance Trial: The effect of a new biocompatible peritoneal dialysis fluid (balance) on the peritoneal membrane
	2003 Advanced Glycation End Products Augments Signaling from Toll-like Receptors Characterization of aroma compounds in fresh and processed mandarin oranges Evaluation of the most odour-active compounds in the peel oil of clementines (Citrus reticulata blanco cv. clementine) Formation of advanced glycation end products in sera from end stage renal disease patients and in cultured cells: role of glucose degradation products in peritoneal dialysis fluids Formation of Advanced Glycation End Products During CAPD Identification and functional expression of olfactory receptors specific for key food alkylpyrazines Influence of Advanced Glycation End Products on Intestinal and Hepatic Cells Maillard Reaction of d-Glucose: Identification of a Colored Product with Hydroxypyrrole and Hydroxypyrrolinone Rings Connected by a Methine Group Maillard Reaction Products Inhibit Oxidation of Human Low-Density Lipoproteins in Vitro Nachweis von ZNS-Kontaminationen in Fleisch Physiology and chemistry behind retronasal aroma perception during winetasting Prolonged retronasal aroma perception - a phenomenon influenced by physiological factors and food matrix composition Relative Quantification of N-(Carboxymethyl)lysine, Imidazolone A, and the Amadori Product in Glycated Lysozyme be MALDI-TOF Mass Spectrometry Role of AGEs and growth factors in peritoneal dysfunction in CAPD patients Structure/odour correlations in homologous series of aroma-active allylalcohols and allylketones Thermische Belastung von Kindermilchnahrungen: Ergebnisse einer europäischen Studie
	2002 Accumulation of non-enzymatic glycation products on proteins and DNA Advanced glycation end products (AGE) and the cytokine TNF-alpha, TGF-beta and IL-6 stimulate the expression of the receptor of AGE (RAGE) in hepatic stellate cells Advanced Glycation End Products (AGE) und die Zytokine TNF-alpha, TGF-beta und IL-6 stimulieren die Expression des Rezeptors für AGE (RAGE) in hepatischen Sternzellen Analysis of Glycated and Ascorbylated Proteins by Gas Chromatography- Mass Spectrometry Analytik von Proteinglykierungsprodukten Folsäureabbau in zuckerhaltigen Lösungen Funktionelle Lebensmittel - Functional Food How to Reduce 3-deoxyglucosone and Acetaldehyde in Peritoneal Dialysis Fluids Imidazolone in Serum of CAPD Patients Treated Three Months with Standard PD Fluid (PDF) and Three Months with a New Dual-Chambered PDF Balance Influence of human saliva on odorant concentrations; Part II: Aldehydes, alcohols, 3-alkyl-2-methopyrazines, methoxyphenols, and 3-hydroxy-4,5-dimethyl-2(5H)-furanone Influence of keeping system on the fatty acid composition in the longissimus muscle of bulls and odorants formed after pressure cooking Low GDP dialysis fluid (CAPD Balance TM) induced less CML formation on type IV collagen and is associated with normalised HPMC proliferation in vitro Maillard Reaction of Glucose. Identification of a colored product with conjugated pyrrole and furanone rings Physiological and analytical studies on flavor perception dynamics as induced by the eating and swallowing process Qualitative Determination of Specific Protein Glycation Products by Matrix-Assisted Laser Desorption/Ionization Mass Spectrometry Peptide Mapping Qualitative Determination of the Early Maillard-Products by MALDITOF Mass Spectrometry Peptide Mapping Quantitation of the in-mouth release of heteroatomic odorants Reaction of folic acid with reducing sugars and sugar degradation products Reaktion von Folsäure mit reduzierenden Zuckern und Zuckerabbauprodukten Relative Quantifizierung von proteingebundenen Maillard-Produkten mit MALDI-TOF Massenspektrometrie Secondary food components formed during processing protect LDL against oxidation in vitro The influence of human salivary enzymes on odorant concentration changes ocurring in vivo; Part I: Esters and thiols Untersuchungen zur nicht-enzymatischen Glykierung von Folsäure und Nachweis von DNA-AGEs in vivo Zuckerabbauprodukte in biologischen Systemen
	2001 Analytical Methods to Determine the Influence of Maillard Products on Inflammatory Reactions of Hepatic and Intestinal Cells in Vitro Application of a comparative aroma extract dilution analysis to monitor changes in orange juice aroma compounds during processing Aroma properties of homologous series of 2,3-epoxyalkanals and tr-4,5-epoxyalk-2-enals Biology and Chemistry of Advanced Glycation Endproducts Comparison of important aroma compounds in hand-squeezed orange juices of Valencia late and Navel oranges (Citrus sinensis (L.) Osbeck) Determination of the Maillard Product Oxalic acidmonolysinylamide (OMA) in Heated Milk Products by ELISA Evaluation of aroma differences between handsqueezed juices from Valencia late and Navel oranges by quantitation of key odorants and flavor reconstitution experiments Evaluation of key aroma compounds in handsqueezed grapefruit juice (Citrus paradisi Macfayden) by quantitation and flavor reconstitution experiments Formation of a novel colored product during the Maillard reaction of D-glucose Gas chromatography -olfactometry: the state of the art In vitro formation of N -(carboxymethyl)lysine and imidazolones under conditions similar to continous ambulatory peritoneal dialysis (CAPD) In vitro superiority of dual-chambered peritoneal dialysis solution with possible clinical benefits Influence of the chain length on the aroma properties of homologous epoxy-aldehydes, ketones and alcohols MALDI-TOF Massenspektroskopie zur Bestimmung von Produkten der nichtenzymatischen Glykierung von Proteinen Observation of the swallowing process by application of videofluoroscopy and real-time magnetic resonance imaging - consequences for aroma perception Proteinmodifikationen in Baby- und Kleinkindmilchnahrung Receptor for advanced glycation end products mediates inflammation and enhanced expression of tissue factor in vasculature of diabetic apolipoprotein E null mice Voraussetzungen "gesunden" Alterns - Abstracts
	2000 Blockade of receptor for AGE (RAGE) suppresses vascular inflammation and hypercoagulability in APO E Null mice with type 1 diabetes Changes in the concentration of key fruit odorants induced by mastication Chemistry of glucose and biochemical pathways of biological interest Comparison of the key odorants in fresh, hand-squeezed juices of orange (Valencia late) and grapefruit (White Marsh) Exhaled odorant measurement (EXOM) - a new approach to quantify the degree of in-mouth release of food aroma compounds Expression of advanced glycation end products and their cellular recptor RAGE in diabetic nephropathy and nondiabetic renal disease First in vitro and in vivo experiences with stay.safe balance, a pH-neutral solution in a dual-chamber bag Formation of tetrahydro-ß-carbolines and ß-carbolines during the reaction of L-tryptophan with D-glucose Formation of the glucose degradation product 3-deoxyglucosone and other carbonyl compounds in single- and double-chamber bag peritoneal dialysis fluids Influence of mastication on the concentrations of aroma volatiles - some aspects of flavour release and flavour perception Stable isotope dilution assays for the quantification of odour-active thiols in hand-squeezed grapefruit juices (Citrus paradisi Macfayden)
	1999 Bildung von Pyridiniumbetainen bei der Reaktion von Hexosen mit primären Aminen Characterization of the most odor-active volatiles in fresh, hand-squeezed juice of grapefruit (Citrus paradisi Macfayden) Detection of Maillard products of lactose in heated or processes milk by HPLC/DAD Determination of Ne-Carboxymethyllysine (CML) in Heated Milk Products by Immunochemical Methods Die Analytik von Maillard-Produkten durch immunochemische und chromatographische Methoden Die Reaktion von Ascorbinsäure mit Proteinen: Nachweis und Strukturaufklärung durch immunochemische Methoden Immunochemical Detection of Oxalate Monoalkylamide, an Ascorbate-derived Maillard Reaction Product, in the Human Lens N -(Carboxymethyl)lysine adducts of proteins are ligands for RAGE (receptor for AGE) that activate cell signalling pathways and modulate gene expression N2-(1-Carboxyethyl)deoxyguanosine, a nonenzymatic glycation adduct of DNA induces single strand breaks and increases mutation frequencies Nachweis von Ascorbylierungsprodukten an Proteinen Nachweis von Ascorbylierungsprodukten an Proteinen durch GC/MS nach enzymatischer Hydrolyse Wichtige Aromastoffe in frisch gepressten Citrusfruchtsäften aus verschiedenen Orangenvarietäten (Citrus sinensis (L.) Osbeck) sowie Grapefruit (Citrus paradisi Macf.)
	1998 Assessment of the antioxidative and prooxidative activity of two aminoreductones formed during the Maillard reaction: Effects on the Oxidation of ß-Carotene, Na-Acetylhistidine, and cis-Alkenes Carboxymethyl-lysine (CML) Advanced Glycation Endproduct (AGE) modifications of ligands for RAGE that activate cell signalling pathways Characterization of ascorbylated proteins by immunochemical methods Die Bildung von reaktiven Aminoreduktonen während der Maillard Reaktion DNA-Glycation leads to Depurination by the loss of N2-Carboxyethylguanine in vitro Formation of an aminoreductone during the Maillard reaction of lactose and Na-acetyllysine and proteins Formation of Pyridinium Betaines by Reaction of Hexoses with Primary Amines Immunochemical Detection of N2-[1-(1-carboxy)ethyl]-guanosine, an Advanced Glycation Endproduct Formed by the Reaction of DNA and Reducing Sugars or L-Ascorbic Acid On the reaction of L-ascorbic acid with propylamine under various conditions: quantification of the main products by HPLC/DAD Reaction of guanosine with glucose under oxidative conditions The Maillard Reaction in Food Chemistry and Medicine-Identification of New Products and their Receptor Binding The Maillard Reaction of Ascorbic Acid with Proteins - Identification of Products The reaction of ascorbic acid with proteins: Analysis of model reactions by HPLC/DAD
	1997 Formation of Guanosine Adducts from L-Ascorbic Acid under Oxidative Conditions Immunochemical Detection of Oxalic Acid Monoamides which are formed during the Oxidative Reaction of L-Ascorbic Acid and Proteins Isolation, Purification and Characterization of Amadoriase Isoenzymes (Fructosyl Amine: Oxygen Oxidoreductase EC 1.5.3.) from Aspergillus sp Molecular Cloning and Expression of Amadoriase Isoenzymes (Fructosyl Amine: Oxygen Oxidoreductase EC 1.5.3.) from Aspergillus fumigatus New Aspects on the Maillard Reaction - Formation of Aminoreductones from Sugars and L-Ascorbic Acid
	1996 Advanced Maillard Products of Disaccharides: Analysis and Relation to Reaction Conditions Maillard reaction of Vitamin C Reaction of L-Ascorbic Acid with L-Arginine Derivatives Reactions of Dehydroascorbic Acid with Primary Aliphatic Amines including Na-Acetyllysine Reaktionen von Ascorbinsäure mit Aminosäuren
	1995 Binding of Maillard products to proteins: formation of pyrrole carbimines Reaction of Ascorbic Acid with Aliphatic Amines
	1994 5-Hydroxy-2-methyl-4-(alkylamino)-2H-pyran-3(6H)-one: a new sugar derived aminoreductone Formation of aminoreductones from maltose Maillard reaction of maltose-isolation of 4-(glucopyranosyloxy)-5-(hydroxymethyl)-2-methyl-3(2H)-furanone The Maillard reaction of Disaccharides
	1993 Maillard reactions of dextrins and starch Maillard reactions oflactose and maltose
	1992 Maillard reactions of lactose and maltose



	UnivIS ist ein Produkt der Config eG, Buckenhof