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Antioxidants (Basel, Switzerland)|September 10, 2020
Peptides from Different Carcass Elements of Organic and Conventional Pork-Potential Source of Antioxidant ActivityPaulina Kęska, Sascha Rohn, Michał Halagarda, et al.
Food Chemistry|October 20, 2022
Plant matrix concentration and redox status influence thermal glucosinolate stability and formation of nitriles in selected Brassica vegetable brothsMatthias Renz, Matthijs Dekker, Sascha Rohn, et al.
Foods (Basel, Switzerland)|August 27, 2021
Pike-Perch (Sander lucioperca) and Rainbow Trout (Oncorhynchus mykiss) Fed with an Alternative Microorganism Mix for Reducing Fish Meal and Oil-Fishes' Growth Performances and Quality TraitsMichaela Schafberg, Karin Loest, Andreas Müller-Belecke, et al.
Food Chemistry|May 23, 2022
A ternary system of α-tocopherol with phosphatidylethanolamine and l-ascorbyl palmitate in bulk oils provides antioxidant synergy through stabilization and regeneration of α-tocopherolMartin Doert, Sandra Grebenteuch, Lothar W Kroh, et al.
The British Journal of Nutrition|October 19, 2011
Increased antioxidant capacity in the plasma of dogs after a single oral dosage of tocotrienolsJens Raila, Sascha Rohn, Florian J Schweigert, et al.
Food Chemistry|April 9, 2024
Browning reactions of hydroxycinnamic acids and heterocyclic Maillard reaction intermediates - Formation of phenol-containing colorantsLeon V Bork, Tobias Stobernack, Sascha Rohn, et al.
Rapid Communications in Mass Spectrometry : RCM|October 4, 2006
Effect of thermal processing on the flavonols rutin and quercetinNadja Buchner, Angelika Krumbein, Sascha Rohn, et al.
Medicine and Science in Sports and Exercise|December 10, 2009
Physical activity, antioxidant status, and protein modification in adolescent athletesAnja Carlsohn, Sascha Rohn, Frank Mayer, et al.
Journal of Agricultural and Food Chemistry|January 15, 2024
Contribution of Hydroxycinnamic Acids to Color Formation in Nonenzymatic Browning Reactions with Key Maillard Reaction IntermediatesLeon Valentin Bork, Nicolas Proksch, Sascha Rohn, et al.
Foods (Basel, Switzerland)|August 27, 2021
Diving Deep into the Data: A Review of Deep Learning Approaches and Potential Applications in FoodomicsLisa-Carina Class, Gesine Kuhnen, Sascha Rohn, et al.
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