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Valentin Rauh

Showing results (1-10 of 8) with videos related to

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Journal of Agricultural and Food Chemistry|November 17, 2020
Green Tea Extract Decreases Arg-Derived Advanced Glycation Endproducts but Not Lys-Derived AGEs in UHT Milk during 1-Year StorageMahesha M Poojary, Wei Zhang, Sarah Bisgaard Olesen, et al.
Foods (Basel, Switzerland)|April 12, 2022
Influence of Lactose on the Maillard Reaction and Dehydroalanine-Mediated Protein Cross-Linking in Casein and WheySøren D Nielsen, Lotte J Knudsen, Line T Bækgaard, et al.
Journal of Agricultural and Food Chemistry|November 1, 2019
Quantitation of α-Dicarbonyls and Advanced Glycation Endproducts in Conventional and Lactose-Hydrolyzed Ultrahigh Temperature Milk during 1 Year of StorageWei Zhang, Mahesha M Poojary, Valentin Rauh, et al.
Journal of Agricultural and Food Chemistry|February 18, 2020
Limitation of Maillard Reactions in Lactose-Reduced UHT Milk via Enzymatic Conversion of Lactose into Galactooligosaccharides during ProductionWei Zhang, Mahesha M Poojary, Valentin Rauh, et al.
Foods (Basel, Switzerland)|May 28, 2022
Development in Maillard Reaction and Dehydroalanine Pathway Markers during Storage of UHT Milk Representing Differences in Casein Micelle Size and SedimentationMiguel Aguilera-Toro, Nina Aagaard Poulsen, Marije Akkerman, et al.
Journal of Dairy Science|September 12, 2024
Insight into protein crosslinking and casein polymerization in pre- and posthydrolyzed lactose-free ultra-high-temperature milk during long-term storageLotte J Knudsen, Valentin Rauh, Jannik N Pedersen, et al.
International Journal of Food Microbiology|February 27, 2023
Proteolytic activity and heat resistance of the protease AprX from Pseudomonas in relation to genotypic characteristicsMiguel Aguilera-Toro, Martin Laage Kragh, Amalie Vestergård Thomasen, et al.
Journal of Agricultural and Food Chemistry|November 10, 2017
Green Tea Polyphenols Decrease Strecker Aldehydes and Bind to Proteins in Lactose-Hydrolyzed UHT MilkTherese Jansson, Valentin Rauh, Bente P Danielsen, et al.
Pageof 1

Showing results (1-10 of 8) with videos related to

Sort By:
Pageof 1
Journal of Agricultural and Food Chemistry|November 17, 2020
Green Tea Extract Decreases Arg-Derived Advanced Glycation Endproducts but Not Lys-Derived AGEs in UHT Milk during 1-Year StorageMahesha M Poojary, Wei Zhang, Sarah Bisgaard Olesen, et al.
Foods (Basel, Switzerland)|April 12, 2022
Influence of Lactose on the Maillard Reaction and Dehydroalanine-Mediated Protein Cross-Linking in Casein and WheySøren D Nielsen, Lotte J Knudsen, Line T Bækgaard, et al.
Journal of Agricultural and Food Chemistry|November 1, 2019
Quantitation of α-Dicarbonyls and Advanced Glycation Endproducts in Conventional and Lactose-Hydrolyzed Ultrahigh Temperature Milk during 1 Year of StorageWei Zhang, Mahesha M Poojary, Valentin Rauh, et al.
Journal of Agricultural and Food Chemistry|February 18, 2020
Limitation of Maillard Reactions in Lactose-Reduced UHT Milk via Enzymatic Conversion of Lactose into Galactooligosaccharides during ProductionWei Zhang, Mahesha M Poojary, Valentin Rauh, et al.
Foods (Basel, Switzerland)|May 28, 2022
Development in Maillard Reaction and Dehydroalanine Pathway Markers during Storage of UHT Milk Representing Differences in Casein Micelle Size and SedimentationMiguel Aguilera-Toro, Nina Aagaard Poulsen, Marije Akkerman, et al.
Journal of Dairy Science|September 12, 2024
Insight into protein crosslinking and casein polymerization in pre- and posthydrolyzed lactose-free ultra-high-temperature milk during long-term storageLotte J Knudsen, Valentin Rauh, Jannik N Pedersen, et al.
International Journal of Food Microbiology|February 27, 2023
Proteolytic activity and heat resistance of the protease AprX from Pseudomonas in relation to genotypic characteristicsMiguel Aguilera-Toro, Martin Laage Kragh, Amalie Vestergård Thomasen, et al.
Journal of Agricultural and Food Chemistry|November 10, 2017
Green Tea Polyphenols Decrease Strecker Aldehydes and Bind to Proteins in Lactose-Hydrolyzed UHT MilkTherese Jansson, Valentin Rauh, Bente P Danielsen, et al.
Pageof 1