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Sascha Rohn

Showing results (101-110 of 242) with videos related to

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Food & Function|January 27, 2015
Thermal stability, antioxidant, and anti-inflammatory activity of curcumin and its degradation product 4-vinyl guaiacolTuba Esatbeyoglu, Katrin Ulbrich, Clemens Rehberg, et al.
Foods (Basel, Switzerland)|July 2, 2021
Determination of Isothiocyanate-Protein Conjugates in a Vegetable-Enriched BreadMareike Krell, Lina Cvancar, Michael Poloczek, et al.
Journal of Agricultural and Food Chemistry|July 5, 2024
Influence of Hydroxycinnamic Acids on the Maillard Reaction of Arabinose and Galactose beyond Carbonyl-TrappingLeon Valentin Bork, Nicolas Proksch, Tobias Stobernack, et al.
Antioxidants (Basel, Switzerland)|September 28, 2023
Colorants and Antioxidants Deriving from Methylglyoxal and Heterocyclic Maillard Reaction IntermediatesLeon Valentin Bork, Maximilian Baumann, Tobias Stobernack, et al.
Food Chemistry|October 2, 2023
Degradation of glucosinolates and formation of isothiocyanates, nitriles, amines, and N,N'-dialk(en)yl thioureas during domestic boiling of red cabbageMatthias Renz, Lars Andernach, Martin Kaufmann, et al.
Rapid Communications in Mass Spectrometry : RCM|September 27, 2008
Structural modifications of serum transthyretin in rats during protein-energy malnutritionAndrea Henze, Sascha Rohn, Beate Gericke, et al.
Journal of Agricultural and Food Chemistry|February 1, 2007
Thermal degradation of onion quercetin glucosides under roasting conditionsSascha Rohn, Nadja Buchner, Gregor Driemel, et al.
Molecules (Basel, Switzerland)|March 6, 2021
The Formation of Methyl Ketones during Lipid Oxidation at Elevated TemperaturesSandra Grebenteuch, Clemens Kanzler, Stefan Klaußnitzer, et al.
Molecular Nutrition & Food Research|August 28, 2015
Sulforaphane inhibits damage-induced poly (ADP-ribosyl)ation via direct interaction of its cellular metabolites with PARP-1Ann Liza Piberger, Claudia Keil, Stefanie Platz, et al.
Food Chemistry|May 23, 2018
Leaching and degradation kinetics of glucosinolates during boiling of Brassica oleracea vegetables and the formation of their breakdown productsFranziska S Hanschen, Carla Kühn, Marie Nickel, et al.
Pageof 25

Showing results (101-110 of 242) with videos related to

Sort By:
Pageof 25
Food & Function|January 27, 2015
Thermal stability, antioxidant, and anti-inflammatory activity of curcumin and its degradation product 4-vinyl guaiacolTuba Esatbeyoglu, Katrin Ulbrich, Clemens Rehberg, et al.
Foods (Basel, Switzerland)|July 2, 2021
Determination of Isothiocyanate-Protein Conjugates in a Vegetable-Enriched BreadMareike Krell, Lina Cvancar, Michael Poloczek, et al.
Journal of Agricultural and Food Chemistry|July 5, 2024
Influence of Hydroxycinnamic Acids on the Maillard Reaction of Arabinose and Galactose beyond Carbonyl-TrappingLeon Valentin Bork, Nicolas Proksch, Tobias Stobernack, et al.
Antioxidants (Basel, Switzerland)|September 28, 2023
Colorants and Antioxidants Deriving from Methylglyoxal and Heterocyclic Maillard Reaction IntermediatesLeon Valentin Bork, Maximilian Baumann, Tobias Stobernack, et al.
Food Chemistry|October 2, 2023
Degradation of glucosinolates and formation of isothiocyanates, nitriles, amines, and N,N'-dialk(en)yl thioureas during domestic boiling of red cabbageMatthias Renz, Lars Andernach, Martin Kaufmann, et al.
Rapid Communications in Mass Spectrometry : RCM|September 27, 2008
Structural modifications of serum transthyretin in rats during protein-energy malnutritionAndrea Henze, Sascha Rohn, Beate Gericke, et al.
Journal of Agricultural and Food Chemistry|February 1, 2007
Thermal degradation of onion quercetin glucosides under roasting conditionsSascha Rohn, Nadja Buchner, Gregor Driemel, et al.
Molecules (Basel, Switzerland)|March 6, 2021
The Formation of Methyl Ketones during Lipid Oxidation at Elevated TemperaturesSandra Grebenteuch, Clemens Kanzler, Stefan Klaußnitzer, et al.
Molecular Nutrition & Food Research|August 28, 2015
Sulforaphane inhibits damage-induced poly (ADP-ribosyl)ation via direct interaction of its cellular metabolites with PARP-1Ann Liza Piberger, Claudia Keil, Stefanie Platz, et al.
Food Chemistry|May 23, 2018
Leaching and degradation kinetics of glucosinolates during boiling of Brassica oleracea vegetables and the formation of their breakdown productsFranziska S Hanschen, Carla Kühn, Marie Nickel, et al.
Pageof 25