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Sascha Rohn

Showing results (61-70 of 242) with videos related to

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Die Nahrung|November 12, 2003
Enzyme activity of alpha-chymotrypsin after derivatization with phenolic compoundsSascha Rohn, Harshadrai M Rawel, Ulla Wollenberger, et al.
Angewandte Chemie (International Ed. in English)|August 29, 2014
Reactivity and stability of glucosinolates and their breakdown products in foodsFranziska S Hanschen, Evelyn Lamy, Monika Schreiner, et al.
Rapid Communications in Mass Spectrometry : RCM|October 4, 2006
Effect of thermal processing on the flavonols rutin and quercetinNadja Buchner, Angelika Krumbein, Sascha Rohn, et al.
Medicine and Science in Sports and Exercise|December 10, 2009
Physical activity, antioxidant status, and protein modification in adolescent athletesAnja Carlsohn, Sascha Rohn, Frank Mayer, et al.
Journal of Agricultural and Food Chemistry|January 15, 2024
Contribution of Hydroxycinnamic Acids to Color Formation in Nonenzymatic Browning Reactions with Key Maillard Reaction IntermediatesLeon Valentin Bork, Nicolas Proksch, Sascha Rohn, et al.
Food Chemistry|November 27, 2024
Season-dependent variation in the contents of glucosinolates and S-methyl-l-cysteine sulfoxide and their hydrolysis in Brassica oleraceaVanda Púčiková, Katja Witzel, Sascha Rohn, et al.
Foods (Basel, Switzerland)|October 23, 2021
Formation of Secondary and Tertiary Volatile Compounds Resulting from the Lipid Oxidation of Rapeseed OilSandra Grebenteuch, Lothar W Kroh, Stephan Drusch, et al.
International Journal of Biological Macromolecules|June 14, 2002
Interactions of different phenolic acids and flavonoids with soy proteinsHarshadrai M Rawel, Dörte Czajka, Sascha Rohn, et al.
Antioxidants (Basel, Switzerland)|September 10, 2020
Peptides from Different Carcass Elements of Organic and Conventional Pork-Potential Source of Antioxidant ActivityPaulina Kęska, Sascha Rohn, Michał Halagarda, et al.
Food Chemistry|October 20, 2022
Plant matrix concentration and redox status influence thermal glucosinolate stability and formation of nitriles in selected Brassica vegetable brothsMatthias Renz, Matthijs Dekker, Sascha Rohn, et al.
Pageof 25

Showing results (61-70 of 242) with videos related to

Sort By:
Pageof 25
Die Nahrung|November 12, 2003
Enzyme activity of alpha-chymotrypsin after derivatization with phenolic compoundsSascha Rohn, Harshadrai M Rawel, Ulla Wollenberger, et al.
Angewandte Chemie (International Ed. in English)|August 29, 2014
Reactivity and stability of glucosinolates and their breakdown products in foodsFranziska S Hanschen, Evelyn Lamy, Monika Schreiner, et al.
Rapid Communications in Mass Spectrometry : RCM|October 4, 2006
Effect of thermal processing on the flavonols rutin and quercetinNadja Buchner, Angelika Krumbein, Sascha Rohn, et al.
Medicine and Science in Sports and Exercise|December 10, 2009
Physical activity, antioxidant status, and protein modification in adolescent athletesAnja Carlsohn, Sascha Rohn, Frank Mayer, et al.
Journal of Agricultural and Food Chemistry|January 15, 2024
Contribution of Hydroxycinnamic Acids to Color Formation in Nonenzymatic Browning Reactions with Key Maillard Reaction IntermediatesLeon Valentin Bork, Nicolas Proksch, Sascha Rohn, et al.
Food Chemistry|November 27, 2024
Season-dependent variation in the contents of glucosinolates and S-methyl-l-cysteine sulfoxide and their hydrolysis in Brassica oleraceaVanda Púčiková, Katja Witzel, Sascha Rohn, et al.
Foods (Basel, Switzerland)|October 23, 2021
Formation of Secondary and Tertiary Volatile Compounds Resulting from the Lipid Oxidation of Rapeseed OilSandra Grebenteuch, Lothar W Kroh, Stephan Drusch, et al.
International Journal of Biological Macromolecules|June 14, 2002
Interactions of different phenolic acids and flavonoids with soy proteinsHarshadrai M Rawel, Dörte Czajka, Sascha Rohn, et al.
Antioxidants (Basel, Switzerland)|September 10, 2020
Peptides from Different Carcass Elements of Organic and Conventional Pork-Potential Source of Antioxidant ActivityPaulina Kęska, Sascha Rohn, Michał Halagarda, et al.
Food Chemistry|October 20, 2022
Plant matrix concentration and redox status influence thermal glucosinolate stability and formation of nitriles in selected Brassica vegetable brothsMatthias Renz, Matthijs Dekker, Sascha Rohn, et al.
Pageof 25