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Molecules (Basel, Switzerland)|August 4, 2018
Bioactive Compound Fingerprint Analysis of Aged Raw Pu'er Tea and Young Ripened Pu'er TeaVasilisa Pedan, Sascha Rohn, Mirjam Holinger, et al.Journal of Agricultural and Food Chemistry|December 5, 2017
Determination of Fosetyl and Phosphonic Acid at 0.010 mg/kg Level by Ion Chromatography Tandem Mass SpectrometryAnna Bauer, Jens Luetjohann, Sascha Rohn, et al.Bioresource Technology|September 12, 2017
Autotrophic and heterotrophic microalgae and cyanobacteria cultivation for food and feed: life cycle assessmentSergiy Smetana, Michael Sandmann, Sascha Rohn, et al.Food Chemistry|February 10, 2015
Biosynthesis and characterization of ¹⁵N₆-labeled phomopsin A, a lupin associated mycotoxin produced by Diaporthe toxicaSvenja Schloß, Ines Wedell, Matthias Koch, et al.Food Chemistry|July 10, 2022
Structural characterization of polar melanoidins deriving from Maillard reaction intermediates - A model approachLeon V Bork, Paul T Haase, Sascha Rohn, et al.Antioxidants (Basel, Switzerland)|January 18, 2020
Antioxidant Activity and Phenolic Profile of Selected Organic and Conventional Honeys from PolandMichał Halagarda, Sabrina Groth, Stanisław Popek, et al.Food Chemistry|January 9, 2022
Formation of melanoidins - Aldol reactions of heterocyclic and short-chain Maillard intermediatesLeon V Bork, Paul T Haase, Sascha Rohn, et al.Molecules (Basel, Switzerland)|May 31, 2019
Characterization of Phenolic Compounds and Their Contribution to Sensory Properties of Olive OilVasilisa Pedan, Martin Popp, Sascha Rohn, et al.Journal of Separation Science|February 16, 2018
Evaluation and validation of an ion mobility quadrupole time-of-flight mass spectrometry pesticide screening approachAnna Bauer, Juergen Kuballa, Sascha Rohn, et al.Molecular Nutrition & Food Research|July 13, 2006
Reactions of chlorogenic acid and quercetin with a soy protein isolate--influence on the in vivo food protein quality in ratsSascha Rohn, Klaus J Petzke, Harshadrai M Rawel, et al.Pageof 26