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Spectrochimica Acta. Part A, Molecular and Biomolecular Spectroscopy|November 15, 2006
On the time behaviour of the concentration of pyrazinium radical cations in the early stage of the Maillard reactionReinhard Stoesser, Jeannette Klein, Simone Peschke, et al.Journal of Agricultural and Food Chemistry|May 23, 2007
In vitro potential antioxidant activity of (1-->3),(1-->6)-beta-D-glucan and protein fractions from Saccharomyces cerevisiae cell wallsSilke C Jaehrig, Sascha Rohn, Lothar W Kroh, et al.Journal of Agricultural and Food Chemistry|April 25, 2019
Basic Structure of Melanoidins Formed in the Maillard Reaction of 3-Deoxyglucosone and γ-Aminobutyric AcidPhilipp Bruhns, Clemens Kanzler, Andreas G Degenhardt, et al.Rapid Communications in Mass Spectrometry : RCM|June 17, 2010
Identification of complex, naturally occurring flavonoid glycosides in kale (Brassica oleracea var. sabellica) by high-performance liquid chromatography diode-array detection/electrospray ionization multi-stage mass spectrometrySusanne Schmidt, Michaela Zietz, Monika Schreiner, et al.Physiologia Plantarum|February 2, 2012
Structurally different flavonol glycosides and hydroxycinnamic acid derivatives respond differently to moderate UV-B radiation exposureSusanne Neugart, Michaela Zietz, Monika Schreiner, et al.Journal of Agricultural and Food Chemistry|February 11, 2012
Thermally induced degradation of sulfur-containing aliphatic glucosinolates in broccoli sprouts (Brassica oleracea var. italica) and model systemsFranziska S Hanschen, Stefanie Platz, Inga Mewis, et al.Journal of Agricultural and Food Chemistry|February 10, 2010
Influence of brewing method and acidity regulators on the antioxidant capacity of coffee brewsMónica Pérez-Martínez, Bettina Caemmerer, M Paz De Peña, et al.Journal of Agricultural and Food Chemistry|May 7, 2008
Effect of nitrogen species supply and mycorrhizal colonization on organosulfur and phenolic compounds in onionsHenrike Perner, Sascha Rohn, Gregor Driemel, et al.Journal of Agricultural and Food Chemistry|March 25, 2014
Interaction of moderate UV-B exposure and temperature on the formation of structurally different flavonol glycosides and hydroxycinnamic acid derivatives in kale (Brassica oleracea var. sabellica)Susanne Neugart, Michaela Fiol, Monika Schreiner, et al.Food Chemistry|February 16, 2013
Thermal-induced changes of kale's antioxidant activity analyzed by HPLC-UV/Vis-online-TEAC detectionMichaela Fiol, Annika Weckmüller, Susanne Neugart, et al.Pageof 7