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Angewandte Chemie (International Ed. in English)|May 2, 2018
Novel Biocatalysts by Chemical Modification of Known Enzymes: Cross-Linked Microcrystals of the Semisynthetic Peroxidase Seleno-SubtilisinDietmar Häring, Peter SchreierMolecular Nutrition & Food Research|October 22, 2004
Food and Nutrition: Focus on the Molecular LevelPeter Schreier, Hans-Ulrich HumpfJournal of Microbiological Methods|June 22, 2006
Direct trapping of formaldehyde formed via oxidative N-demethylation of N,N-dialkylarylamines by Bacillus megaterium using cysteamine derivatizationMarcus Taupp, Frank Heckel, Dag Harmsen, et al.Journal of Agricultural and Food Chemistry|May 13, 2004
Determination of 2H/1H and 13C/12C isotope ratios of (E)-methyl cinnamate from different sources using isotope ratio mass spectrometryKathrin Fink, Elke Richling, Frank Heckel, et al.Analytical and Bioanalytical Chemistry|November 16, 2002
Origin assessment of green coffee (Coffea arabica) by multi-element stable isotope analysis of caffeineBernhard Weckerle, Elke Richling, Sandra Heinrich, et al.Journal of Agricultural and Food Chemistry|June 23, 2005
Authenticity assessment of gamma- and delta-decalactone from prunus fruits by gas chromatography combustion/pyrolysis isotope ratio mass spectrometry (GC-C/P-IRMS)Hirotoshi Tamura, Markus Appel, Elke Richling, et al.Journal of Agricultural and Food Chemistry|May 15, 2008
Carbon and hydrogen stable isotope ratios of carotenoids and beta-carotene-based dietary supplementsHelena Kroll, Julia Friedrich, Michael Menzel, et al.Journal of Agricultural and Food Chemistry|November 24, 2005
Production of natural methyl anthranilate by microbial N-demethylation of N-methyl methyl anthranilate by the topsoil-isolated bacterium Bacillus megateriumMarcus Taupp, Dag Harmsen, Frank Heckel, et al.Phytochemistry|May 29, 2002
3-Methylbutanoyl and 3-methylbut-2-enoyl disaccharides from green coffee beans (Coffea arabica)Bernhard Weckerle, Tamás Gáti, Gábor Tóth, et al.Pageof 7