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Michael Hellwig

Showing results (1-10 of 76) with videos related to

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Angewandte Chemie (International Ed. in English)|March 29, 2019
The Chemistry of Protein Oxidation in FoodMichael Hellwig
Journal of Agricultural and Food Chemistry|November 18, 2024
Formation of Chlorinated Carbohydrate Degradation Products and Amino Acids during Heating of Sucralose in Model Systems and FoodMichael Hellwig
Journal of Agricultural and Food Chemistry|April 3, 2020
Analysis of Protein Oxidation in Food and Feed ProductsMichael Hellwig
Amino Acids|October 15, 2020
Studies on the synthesis and stability of α-ketoacyl peptidesJohann Sajapin, Michael Hellwig
Journal of Agricultural and Food Chemistry|November 18, 2020
Maillard Reaction Products in Different Types of Brewing MaltMichael Hellwig, Thomas Henle
Angewandte Chemie (International Ed. in English)|July 22, 2014
Baking, ageing, diabetes: a short history of the Maillard reactionMichael Hellwig, Thomas Henle
Journal of Agricultural and Food Chemistry|July 24, 2019
Quantitation of Methionine Sulfoxide in Milk and Milk-Based Beverages-Minimizing Artificial Oxidation by Anaerobic Enzymatic HydrolysisMartin Kölpin, Michael Hellwig
Evolutionary Computation|December 6, 2014
The Dynamics of Cumulative Step Size Adaptation on the Ellipsoid ModelHans-Georg Beyer, Michael Hellwig
Evolutionary Computation|October 17, 2014
Comparison of Constraint-Handling Mechanisms for the (1,λ)-ES on a Simple Constrained ProblemMichael Hellwig, Dirk V Arnold
Biological Chemistry|February 16, 2022
Exceptionally versatile take II: post-translational modifications of lysine and their impact on bacterial physiologyJürgen Lassak, Alina Sieber, Michael Hellwig
Pageof 8

Showing results (1-10 of 76) with videos related to

Sort By:
Pageof 8
Angewandte Chemie (International Ed. in English)|March 29, 2019
The Chemistry of Protein Oxidation in FoodMichael Hellwig
Journal of Agricultural and Food Chemistry|November 18, 2024
Formation of Chlorinated Carbohydrate Degradation Products and Amino Acids during Heating of Sucralose in Model Systems and FoodMichael Hellwig
Journal of Agricultural and Food Chemistry|April 3, 2020
Analysis of Protein Oxidation in Food and Feed ProductsMichael Hellwig
Amino Acids|October 15, 2020
Studies on the synthesis and stability of α-ketoacyl peptidesJohann Sajapin, Michael Hellwig
Journal of Agricultural and Food Chemistry|November 18, 2020
Maillard Reaction Products in Different Types of Brewing MaltMichael Hellwig, Thomas Henle
Angewandte Chemie (International Ed. in English)|July 22, 2014
Baking, ageing, diabetes: a short history of the Maillard reactionMichael Hellwig, Thomas Henle
Journal of Agricultural and Food Chemistry|July 24, 2019
Quantitation of Methionine Sulfoxide in Milk and Milk-Based Beverages-Minimizing Artificial Oxidation by Anaerobic Enzymatic HydrolysisMartin Kölpin, Michael Hellwig
Evolutionary Computation|December 6, 2014
The Dynamics of Cumulative Step Size Adaptation on the Ellipsoid ModelHans-Georg Beyer, Michael Hellwig
Evolutionary Computation|October 17, 2014
Comparison of Constraint-Handling Mechanisms for the (1,λ)-ES on a Simple Constrained ProblemMichael Hellwig, Dirk V Arnold
Biological Chemistry|February 16, 2022
Exceptionally versatile take II: post-translational modifications of lysine and their impact on bacterial physiologyJürgen Lassak, Alina Sieber, Michael Hellwig
Pageof 8