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Journal of Agricultural and Food Chemistry|February 26, 2013
Reactivity of thermally treated α-dicarbonyl compoundsYvonne V Pfeifer, Paul T Haase, Lothar W KrohJournal of Agricultural and Food Chemistry|October 19, 2018
2-Deoxyglucosone: A New C6-α-Dicarbonyl Compound in the Maillard Reaction of d-Fructose with γ-Aminobutyric AcidPhilipp Bruhns, Martin Kaufmann, Timo Koch, et al.Journal of Agricultural and Food Chemistry|July 10, 2003
Structure-antioxidant efficiency relationships of phenolic compounds and their contribution to the antioxidant activity of sea buckthorn juiceDaniel Rösch, Meike Bergmann, Dietrich Knorr, et al.Journal of Agricultural and Food Chemistry|October 28, 2004
Antioxidant oligomeric proanthocyanidins from sea buckthorn (Hippophae rhamnoides) PomaceDaniel Rösch, Clemens Mügge, Vincenzo Fogliano, et al.Journal of Agricultural and Food Chemistry|September 8, 2017
Formation of Reactive Intermediates, Color, and Antioxidant Activity in the Maillard Reaction of Maltose in Comparison to d-GlucoseClemens Kanzler, Helena Schestkowa, Paul T Haase, et al.Journal of Agricultural and Food Chemistry|February 16, 2017
Browning Potential of C6-α-Dicarbonyl Compounds under Maillard ConditionsPaul T Haase, Clemens Kanzler, Julia Hildebrandt, et al.Journal of Agricultural and Food Chemistry|October 4, 2016
Antioxidant Properties of Heterocyclic Intermediates of the Maillard Reaction and Structurally Related CompoundsClemens Kanzler, Paul T Haase, Helena Schestkowa, et al.Journal of Colloid and Interface Science|February 28, 2006
Adsorption-induced conformational changes of proteins onto ceramic particles: differential scanning calorimetry and FTIR analysisNatascha Brandes, Petra B Welzel, Carsten Werner, et al.Plant Physiology and Biochemistry : PPB|June 6, 2013
Temporary reduction of radiation does not permanently reduce flavonoid glycosides and phenolic acids in red lettuceChristine Becker, Hans-Peter Kläring, Lothar W Kroh, et al.Food Chemistry|April 3, 2018
Assessment of the bacterial impact on the post-mortem formation of zinc protoporphyrin IX in pork meatAmin Ghadiri Khozroughi, Lothar W Kroh, Oliver Schlüter, et al.Pageof 7