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Journal of Agricultural and Food Chemistry
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February 28, 2019
Efficient Analysis of 2-Acetyl-1-pyrroline in Foods Using a Novel Derivatization Strategy and LC-MS/MS
Tobias Jost, Thomas Heymann, Marcus A Glomb
Journal of Agricultural and Food Chemistry
|
February 6, 2020
Oxidative Fragmentation of Aspalathin Leads to the Formation of Dihydrocaffeic Acid and the Related Lysine Amide Adduct
Nils Mertens, Thomas Heymann, Marcus A Glomb
Journal of Agricultural and Food Chemistry
|
January 10, 2012
Formation of early and advanced Maillard reaction products correlates to the ripening of cheese
Robert Spanneberg, Grit Salzwedel, Marcus A Glomb
Journal of Agricultural and Food Chemistry
|
March 5, 2013
Analysis of sugar degradation products with α-dicarbonyl structure in carbonated soft drinks by UHPLC-DAD-MS/MS
Sabrina Gensberger, Marcus A Glomb, Monika Pischetsrieder
Journal of Agricultural and Food Chemistry
|
May 11, 2012
Chemistry of color formation during rooibos fermentation
Theres Heinrich, Ina Willenberg, Marcus A Glomb
Journal of Agricultural and Food Chemistry
|
February 1, 2019
Influence of Nucleophilic Amino Acids on Enzymatic Browning Systems
Nils Mertens, Franziska Mai, Marcus A Glomb
Journal of Agricultural and Food Chemistry
|
September 16, 2014
Investigations on the Maillard reaction of dextrins during aging of Pilsner type beer
Stefan Rakete, Alexander Klaus, Marcus A Glomb
Journal of Agricultural and Food Chemistry
|
April 6, 2018
Analysis of Advanced Glycation Endproducts in Rat Tail Collagen and Correlation to Tendon Stiffening
Tobias Jost, Alexander Zipprich, Marcus A Glomb
Journal of Agricultural and Food Chemistry
|
March 19, 2025
Comprehensive Analysis of Phenolic Compounds in <i>Solanum glaucophyllum</i> Desf
Thomas Heymann, Sabrina Autzen, Marcus A Glomb
Behavior Research Methods
|
July 28, 2023
It is not real until it feels real: Testing a new method for simulation of eyewitness experience with virtual reality technology and equipment
Kaja Glomb, Przemysław Piotrowski, Izabela Anna Romanowska
Page
of 25
Search research articles
Search
Showing results (51-60 of 242) with videos related to
Sort By:
Page
of 25
Journal of Agricultural and Food Chemistry
|
February 28, 2019
Efficient Analysis of 2-Acetyl-1-pyrroline in Foods Using a Novel Derivatization Strategy and LC-MS/MS
Tobias Jost, Thomas Heymann, Marcus A Glomb
Journal of Agricultural and Food Chemistry
|
February 6, 2020
Oxidative Fragmentation of Aspalathin Leads to the Formation of Dihydrocaffeic Acid and the Related Lysine Amide Adduct
Nils Mertens, Thomas Heymann, Marcus A Glomb
Journal of Agricultural and Food Chemistry
|
January 10, 2012
Formation of early and advanced Maillard reaction products correlates to the ripening of cheese
Robert Spanneberg, Grit Salzwedel, Marcus A Glomb
Journal of Agricultural and Food Chemistry
|
March 5, 2013
Analysis of sugar degradation products with α-dicarbonyl structure in carbonated soft drinks by UHPLC-DAD-MS/MS
Sabrina Gensberger, Marcus A Glomb, Monika Pischetsrieder
Journal of Agricultural and Food Chemistry
|
May 11, 2012
Chemistry of color formation during rooibos fermentation
Theres Heinrich, Ina Willenberg, Marcus A Glomb
Journal of Agricultural and Food Chemistry
|
February 1, 2019
Influence of Nucleophilic Amino Acids on Enzymatic Browning Systems
Nils Mertens, Franziska Mai, Marcus A Glomb
Journal of Agricultural and Food Chemistry
|
September 16, 2014
Investigations on the Maillard reaction of dextrins during aging of Pilsner type beer
Stefan Rakete, Alexander Klaus, Marcus A Glomb
Journal of Agricultural and Food Chemistry
|
April 6, 2018
Analysis of Advanced Glycation Endproducts in Rat Tail Collagen and Correlation to Tendon Stiffening
Tobias Jost, Alexander Zipprich, Marcus A Glomb
Journal of Agricultural and Food Chemistry
|
March 19, 2025
Comprehensive Analysis of Phenolic Compounds in <i>Solanum glaucophyllum</i> Desf
Thomas Heymann, Sabrina Autzen, Marcus A Glomb
Behavior Research Methods
|
July 28, 2023
It is not real until it feels real: Testing a new method for simulation of eyewitness experience with virtual reality technology and equipment
Kaja Glomb, Przemysław Piotrowski, Izabela Anna Romanowska
Page
of 25