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Food Research International (Ottawa, Ont.)|September 9, 2025
Differentiating the processing degree of animal material by mass spectrometry: A feasibility study on porcine and bovine blood-derived feed ingredientsTobias Stobernack, Uta M Herfurth
Food Chemistry|May 31, 2024
How processing affects marker peptide quantification - A comprehensive estimation on bovine material relevant for food and feed controlTobias Stobernack, Tessa Höper, Uta M Herfurth
Food Chemistry|April 9, 2024
Browning reactions of hydroxycinnamic acids and heterocyclic Maillard reaction intermediates - Formation of phenol-containing colorantsLeon V Bork, Tobias Stobernack, Sascha Rohn, 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.
Archives of Toxicology|September 12, 2024
Towards characterization of cell culture conditions for reliable proteomic analysis: in vitro studies on A549, differentiated THP-1, and NR8383 cell linesRico Ledwith, Tobias Stobernack, Antje Bergert, et al.
Small Methods|May 30, 2024
Advancing Nanomaterial Toxicology Screening Through Efficient and Cost-Effective Quantitative ProteomicsTobias Stobernack, Nils Dommershausen, Víctor Alcolea-Rodríguez, et al.
Scientific Reports|September 12, 2025
Towards a harmonized testing strategy for nanofibers by integrating toxicological screening and proteomic profilingRico Ledwith, Verónica I Dumit, Tobias Stobernack, et al.
Small (Weinheim an Der Bergstrasse, Germany)|January 17, 2026
Proteomic Profiling of Alveolar Macrophages Identifies Loss of Lysosomal Content as an Indicator of Nanofiber-Induced Frustrated PhagocytosisTobias Stobernack, Antje Vennemann, Carla Ribalta, et al.
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