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Journal of Agricultural and Food Chemistry|February 22, 2013
Fragmentation pathways during Maillard-induced carbohydrate degradationMareen Smuda, 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|May 1, 2010
Degradation of 1-deoxy-D-erythro-hexo-2,3-diulose in the presence of lysine leads to formation of carboxylic acid amidesMareen Smuda, Michael Voigt, Marcus A GlombJournal of Agricultural and Food Chemistry|May 6, 2010
Oxygen-dependent fragmentation reactions during the degradation of 1-deoxy-D-erythro-hexo-2,3-diuloseMichael Voigt, Mareen Smuda, Christoph Pfahler, et al.The Journal of Biological Chemistry|November 10, 2011
Molecular basis of maillard amide-advanced glycation end product (AGE) formation in vivoChristian Henning, Mareen Smuda, Matthias Girndt, et al.Biochemistry|April 8, 2015
Comprehensive analysis of maillard protein modifications in human lenses: effect of age and cataractMareen Smuda, Christian Henning, Cibin T Raghavan, et al.Aging Cell|February 9, 2016
AGEs in human lens capsule promote the TGFβ2-mediated EMT of lens epithelial cells: implications for age-associated fibrosisCibin T Raghavan, Mareen Smuda, Andrew J O Smith, et al.Pageof 1