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Journal of Agricultural and Food Chemistry|January 5, 2016
Structural and Sensory Characterization of Novel Sesquiterpene Lactones from Iceberg LettuceFranziska Mai, Marcus A GlombJournal of Agricultural and Food Chemistry|March 29, 2022
Novel Pyridinium Cross-Link Structures Derived from Glycolaldehyde and GlyoxalRobert Rau, Marcus A GlombJournal of Agricultural and Food Chemistry|November 30, 2011
Novel insights into the maillard catalyzed degradation of maltoseMareen Smuda, Marcus A GlombJournal of Agricultural and Food Chemistry|March 12, 2013
Isolation of phenolic compounds from iceberg lettuce and impact on enzymatic browningFranziska Mai, Marcus A GlombGlycoconjugate Journal|June 14, 2016
Pathways of the Maillard reaction under physiological conditionsChristian Henning, Marcus A GlombJournal of Agricultural and Food Chemistry|October 19, 2018
Characterization and Quantitation of Steryl Glycosides in Solanum melongenaPhilipp Heinz, Marcus A GlombJournal of Agricultural and Food Chemistry|August 29, 2009
Degradation of glucose: reinvestigation of reactive alpha-Dicarbonyl compoundsJenny Gobert, Marcus A GlombJournal of Agricultural and Food Chemistry|April 13, 2013
A novel approach for the quantitation of carbohydrates in mash, wort, and beer with RP-HPLC using 1-naphthylamine for precolumn derivatizationStefan Rakete, Marcus A GlombJournal of Agricultural and Food Chemistry|June 24, 2010
Analysis and chemistry of migrants from wine fining polymersMartin Schubert, Marcus A GlombJournal of Agricultural and Food Chemistry|May 9, 2009
Reactivity of 1-deoxy-D-erythro-hexo-2,3-diulose: a key intermediate in the maillard chemistry of hexosesMichael Voigt, Marcus A GlombPageof 8