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T Henle

Showing results (1-10 of 35) with videos related to

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Amino Acids|July 6, 2005
Protein-bound advanced glycation endproducts (AGEs) as bioactive amino acid derivatives in foodsT Henle
Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung|January 1, 1996
Synthesis of pyrraline reference materialT Henle, A Bachmann
Biochemical Society Transactions|December 4, 2003
Glycation in food and metabolic transit of dietary AGEs (advanced glycation end-products): studies on the urinary excretion of pyrralineA Foerster, T Henle
Journal of Medicinal Food|March 21, 2009
Antioxidant and inhibitory effects of aqueous extracts of Salvia officinalis leaves on pro-oxidant-induced lipid peroxidation in brain and liver in vitroG Oboh, T Henle
International Journal of Food Sciences and Nutrition|April 25, 2009
Characterization of the antioxidant properties of hydrophilic and lipophilic extracts of Jute (Corchorus olitorius) leafG Oboh, H Raddatz, T Henle
Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung|August 1, 1991
Evaluation of the extent of the early Maillard-reaction in milk products by direct measurement of the Amadori-product lactuloselysineT Henle, H Walter, H Klostermeyer
Die Nahrung|July 18, 2001
On the influence of non-enzymatic crosslinking of caseins on the gel strength of yoghurtS Lauber, H Klostermeyer, T Henle
Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung|March 1, 1995
Fast and sensitive determination of furosineT Henle, G Zehetner, H Klostermeyer
Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung|August 1, 1993
Detection and identification of the cross-linking amino acids N tau- and N pi-(2'-amino-2'-carboxy-ethyl)-L-histidine ("histidinoalanine", HAL) in heated milk productsT Henle, A W Walter, H Klostermeyer
Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung|January 1, 1994
A simple method for the preparation of furosine and pyridosine reference materialT Henle, A W Walter, H Klostermeyer
Pageof 4

Showing results (1-10 of 35) with videos related to

Sort By:
Pageof 4
Amino Acids|July 6, 2005
Protein-bound advanced glycation endproducts (AGEs) as bioactive amino acid derivatives in foodsT Henle
Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung|January 1, 1996
Synthesis of pyrraline reference materialT Henle, A Bachmann
Biochemical Society Transactions|December 4, 2003
Glycation in food and metabolic transit of dietary AGEs (advanced glycation end-products): studies on the urinary excretion of pyrralineA Foerster, T Henle
Journal of Medicinal Food|March 21, 2009
Antioxidant and inhibitory effects of aqueous extracts of Salvia officinalis leaves on pro-oxidant-induced lipid peroxidation in brain and liver in vitroG Oboh, T Henle
International Journal of Food Sciences and Nutrition|April 25, 2009
Characterization of the antioxidant properties of hydrophilic and lipophilic extracts of Jute (Corchorus olitorius) leafG Oboh, H Raddatz, T Henle
Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung|August 1, 1991
Evaluation of the extent of the early Maillard-reaction in milk products by direct measurement of the Amadori-product lactuloselysineT Henle, H Walter, H Klostermeyer
Die Nahrung|July 18, 2001
On the influence of non-enzymatic crosslinking of caseins on the gel strength of yoghurtS Lauber, H Klostermeyer, T Henle
Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung|March 1, 1995
Fast and sensitive determination of furosineT Henle, G Zehetner, H Klostermeyer
Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung|August 1, 1993
Detection and identification of the cross-linking amino acids N tau- and N pi-(2'-amino-2'-carboxy-ethyl)-L-histidine ("histidinoalanine", HAL) in heated milk productsT Henle, A W Walter, H Klostermeyer
Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung|January 1, 1994
A simple method for the preparation of furosine and pyridosine reference materialT Henle, A W Walter, H Klostermeyer
Pageof 4