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Sascha Rohn

Showing results (81-90 of 242) with videos related to

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Analytical Chemistry|January 4, 2018
Volatile-Compound Fingerprinting by Headspace-Gas-Chromatography Ion-Mobility Spectrometry (HS-GC-IMS) as a Benchtop Alternative to <sup>1</sup>H NMR Profiling for Assessment of the Authenticity of HoneyNatalie Gerhardt, Markus Birkenmeier, Sebastian Schwolow, et al.
Food Chemistry|August 11, 2016
Determination of oligomeric proanthocyanidins and their antioxidant capacity from different chocolate manufacturing stages using the NP-HPLC-online-DPPH methodologyVasilisa Pedan, Norbert Fischer, Konrad Bernath, et al.
Molecules (Basel, Switzerland)|June 26, 2026
Brewing-Method-Dependent Changes in the Bioactive Compound Profile and Antioxidant Potential of Coffee BeveragesMagdalena Sęk, Urszula Cięciel, Małgorzata Tkacz, et al.
Antioxidants (Basel, Switzerland)|January 18, 2020
Antioxidant Activity and Phenolic Profile of Selected Organic and Conventional Honeys from PolandMichał Halagarda, Sabrina Groth, Stanisław Popek, et al.
Phytochemical Analysis : PCA|July 25, 2013
One- and two-dimensional high-performance thin-layer chromatography as an alternative analytical tool for investigating polyphenol-protein interactionsKathrin Tscherch, Julia Biller, Mareen Lehmann, et al.
Food Chemistry|January 9, 2022
Formation of melanoidins - Aldol reactions of heterocyclic and short-chain Maillard intermediatesLeon V Bork, Paul T Haase, Sascha Rohn, et al.
Molecules (Basel, Switzerland)|May 31, 2019
Characterization of Phenolic Compounds and Their Contribution to Sensory Properties of Olive OilVasilisa Pedan, Martin Popp, Sascha Rohn, et al.
Journal of Chromatography. A|November 7, 2017
Immunological analysis of food proteins using high-performance thin-layer chromatography-immunostainingLena Morschheuser, Kathrin Mink, Ramona Horst, et al.
Foods (Basel, Switzerland)|December 23, 2020
Rye Bread Defects: Analysis of Composition and Further Influence Factors as Determinants of Dry-BakingMarie Oest, Ute Bindrich, Alexander Voß, et al.
Food Chemistry|December 31, 2017
Mitigation strategies for ester bound 2-/3-MCPD and esterified glycidol in pre-fried breaded and frozen fish productsSybille Merkle, Ute Ostermeyer, Sascha Rohn, et al.
Pageof 25

Showing results (81-90 of 242) with videos related to

Sort By:
Pageof 25
Analytical Chemistry|January 4, 2018
Volatile-Compound Fingerprinting by Headspace-Gas-Chromatography Ion-Mobility Spectrometry (HS-GC-IMS) as a Benchtop Alternative to <sup>1</sup>H NMR Profiling for Assessment of the Authenticity of HoneyNatalie Gerhardt, Markus Birkenmeier, Sebastian Schwolow, et al.
Food Chemistry|August 11, 2016
Determination of oligomeric proanthocyanidins and their antioxidant capacity from different chocolate manufacturing stages using the NP-HPLC-online-DPPH methodologyVasilisa Pedan, Norbert Fischer, Konrad Bernath, et al.
Molecules (Basel, Switzerland)|June 26, 2026
Brewing-Method-Dependent Changes in the Bioactive Compound Profile and Antioxidant Potential of Coffee BeveragesMagdalena Sęk, Urszula Cięciel, Małgorzata Tkacz, et al.
Antioxidants (Basel, Switzerland)|January 18, 2020
Antioxidant Activity and Phenolic Profile of Selected Organic and Conventional Honeys from PolandMichał Halagarda, Sabrina Groth, Stanisław Popek, et al.
Phytochemical Analysis : PCA|July 25, 2013
One- and two-dimensional high-performance thin-layer chromatography as an alternative analytical tool for investigating polyphenol-protein interactionsKathrin Tscherch, Julia Biller, Mareen Lehmann, et al.
Food Chemistry|January 9, 2022
Formation of melanoidins - Aldol reactions of heterocyclic and short-chain Maillard intermediatesLeon V Bork, Paul T Haase, Sascha Rohn, et al.
Molecules (Basel, Switzerland)|May 31, 2019
Characterization of Phenolic Compounds and Their Contribution to Sensory Properties of Olive OilVasilisa Pedan, Martin Popp, Sascha Rohn, et al.
Journal of Chromatography. A|November 7, 2017
Immunological analysis of food proteins using high-performance thin-layer chromatography-immunostainingLena Morschheuser, Kathrin Mink, Ramona Horst, et al.
Foods (Basel, Switzerland)|December 23, 2020
Rye Bread Defects: Analysis of Composition and Further Influence Factors as Determinants of Dry-BakingMarie Oest, Ute Bindrich, Alexander Voß, et al.
Food Chemistry|December 31, 2017
Mitigation strategies for ester bound 2-/3-MCPD and esterified glycidol in pre-fried breaded and frozen fish productsSybille Merkle, Ute Ostermeyer, Sascha Rohn, et al.
Pageof 25