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Journal of Agricultural and Food Chemistry
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June 26, 2012
1,2-dicarbonyl compounds in commonly consumed foods
Julia Degen, Michael Hellwig, Thomas Henle
Journal of Agricultural and Food Chemistry
|
October 21, 2021
Reduction of 5-Hydroxymethylfurfural and 1,2-Dicarbonyl Compounds by <i>Saccharomyces cerevisiae</i> in Model Systems and Beer
Michael Hellwig, Marie Börner, Thomas Henle
Journal of Agricultural and Food Chemistry
|
September 6, 2016
Free and Protein-Bound Maillard Reaction Products in Beer: Method Development and a Survey of Different Beer Types
Michael Hellwig, Sophia Witte, Thomas Henle
Journal of Food Science and Technology
|
January 30, 2023
Limited enzymatic hydrolysis of green coffee protein as a technique for preparing new functional food components
Mostafa Ali, Harshadrai Rawel, Michael Hellwig
Journal of Agricultural and Food Chemistry
|
September 9, 2010
3-deoxygalactosone, a "new" 1,2-dicarbonyl compound in milk products
Michael Hellwig, Julia Degen, Thomas Henle
Journal of Peptide Science : an Official Publication of the European Peptide Society
|
June 13, 2022
Methionine-associated peptide α-amidation is directed both to the N- and the C-terminal amino acids
Johann Sajapin, Annemarie Kulas, Michael Hellwig
Journal of Peptide Science : an Official Publication of the European Peptide Society
|
November 26, 2014
Peptide backbone cleavage by α-amidation is enhanced at methionine residues
Michael Hellwig, Katja Löbmann, Tom Orywol
Journal of Agricultural and Food Chemistry
|
September 2, 2025
Study on the Extent of the Maillard Reaction in Chocolate
Thirumal Sundaresan, P Srinivasa Rao, Michael Hellwig
Journal of Agricultural and Food Chemistry
|
August 19, 2024
Metabolization of Free and Peptide-Bound Oxidized Methionine Derivatives by <i>Saccharomyces cerevisiae</i> in a Model System
Kim Ina Behringer, Viktor Fritz, Michael Hellwig
Food Research International (Ottawa, Ont.)
|
August 9, 2017
Unique fluorescence and high-molecular weight characteristics of protein isolates from manuka honey (Leptospermum scoparium)
Jana Rückriemen, Christoph Hohmann, Michael Hellwig, et al.
Page
of 8
Search research articles
Search
Showing results (11-20 of 76) with videos related to
Sort By:
Page
of 8
Journal of Agricultural and Food Chemistry
|
June 26, 2012
1,2-dicarbonyl compounds in commonly consumed foods
Julia Degen, Michael Hellwig, Thomas Henle
Journal of Agricultural and Food Chemistry
|
October 21, 2021
Reduction of 5-Hydroxymethylfurfural and 1,2-Dicarbonyl Compounds by <i>Saccharomyces cerevisiae</i> in Model Systems and Beer
Michael Hellwig, Marie Börner, Thomas Henle
Journal of Agricultural and Food Chemistry
|
September 6, 2016
Free and Protein-Bound Maillard Reaction Products in Beer: Method Development and a Survey of Different Beer Types
Michael Hellwig, Sophia Witte, Thomas Henle
Journal of Food Science and Technology
|
January 30, 2023
Limited enzymatic hydrolysis of green coffee protein as a technique for preparing new functional food components
Mostafa Ali, Harshadrai Rawel, Michael Hellwig
Journal of Agricultural and Food Chemistry
|
September 9, 2010
3-deoxygalactosone, a "new" 1,2-dicarbonyl compound in milk products
Michael Hellwig, Julia Degen, Thomas Henle
Journal of Peptide Science : an Official Publication of the European Peptide Society
|
June 13, 2022
Methionine-associated peptide α-amidation is directed both to the N- and the C-terminal amino acids
Johann Sajapin, Annemarie Kulas, Michael Hellwig
Journal of Peptide Science : an Official Publication of the European Peptide Society
|
November 26, 2014
Peptide backbone cleavage by α-amidation is enhanced at methionine residues
Michael Hellwig, Katja Löbmann, Tom Orywol
Journal of Agricultural and Food Chemistry
|
September 2, 2025
Study on the Extent of the Maillard Reaction in Chocolate
Thirumal Sundaresan, P Srinivasa Rao, Michael Hellwig
Journal of Agricultural and Food Chemistry
|
August 19, 2024
Metabolization of Free and Peptide-Bound Oxidized Methionine Derivatives by <i>Saccharomyces cerevisiae</i> in a Model System
Kim Ina Behringer, Viktor Fritz, Michael Hellwig
Food Research International (Ottawa, Ont.)
|
August 9, 2017
Unique fluorescence and high-molecular weight characteristics of protein isolates from manuka honey (Leptospermum scoparium)
Jana Rückriemen, Christoph Hohmann, Michael Hellwig, et al.
Page
of 8