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Journal of Agricultural and Food Chemistry|December 5, 2015
Model Studies on the Antioxidative Effect of Polyphenols in Thermally Treated D-Glucose/L-Alanine Solutions with Added Metal IonsDaniel Wilker, Anna B Heinrich, Lothar W KrohJournal of Agricultural and Food Chemistry|March 11, 2014
Antioxidant capacity of 1-deoxy-D-erythro-hexo-2,3-diulose and D-arabino-hexo-2-uloseClemens Kanzler, Paul T Haase, Lothar W KrohJournal of Agricultural and Food Chemistry|June 27, 2015
D-Galacturonic Acid: A Highly Reactive Compound in Nonenzymatic Browning. 2. Formation of Amino-Specific Degradation ProductsSteffen Wegener, Maria-Anna Bornik, Lothar W KrohFood Chemistry|June 10, 2018
General acid/base catalysis of sugar anomerizationMartin Kaufmann, Sophie Krüger, Clemens Mügge, et al.Journal of Agricultural and Food Chemistry|June 24, 2004
Structural investigations of flavonol glycosides from sea buckthorn (Hippophaë rhamnoides) pomace by NMR spectroscopy and HPLC-ESI-MS(n)Daniel Rösch, Angelika Krumbein, Clemens Mügge, 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.Foods (Basel, Switzerland)|October 23, 2021
Formation of Secondary and Tertiary Volatile Compounds Resulting from the Lipid Oxidation of Rapeseed OilSandra Grebenteuch, Lothar W Kroh, Stephan Drusch, 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.Journal of Agricultural and Food Chemistry|November 13, 2003
Radical scavenging activity of black cumin (Nigella sativa L.), coriander (Coriandrum sativum L.), and niger (Guizotia abyssinica Cass.) crude seed oils and oil fractionsMohamed F Ramadan, Lothar W Kroh, Jörg-T MörselCarbohydrate Research|February 19, 2018
Simultaneous formation of 3-deoxy-d-threo-hexo-2-ulose and 3-deoxy-d-erythro-hexo-2-ulose during the degradation of d-glucose derived Amadori rearrangement products: Mechanistic considerationsMartin Kaufmann, Sophie Krüger, Clemens Mügge, et al.Pageof 7