Qualitative Determination of Specific Protein Glycation Products by Matrix-Assisted Laser Desorption/Ionization Mass Spectrometry Peptide Mapping (2002) Humeny A, Kislinger T, Becker CM, Pischetsrieder M Journal article Maillard Reaction of Glucose. Identification of a colored product with conjugated pyrrole and furanone rings (2002) Lerche H, Pischetsrieder M, Severin T Journal article Aroma properties of a homologous series of 2,3-epoxyalkanals and trans-4,5-epoxyalk-2-enals (2001) Büttner A, Schieberle P Journal article Evaluation of aroma differences between hand-squeezed juices from valencia late and navel oranges by quantitation of key odorants and flavor reconstitution experiments (2001) Büttner A, Schieberle P Journal article Evaluation of key aroma compounds in hand-squeezed grapefruit juice (Citrus paradisi Macfayden) by quantitation and flavor reconstitution experiments (2001) Büttner A, Schieberle P Journal article Evaluation of aroma differences between hand-squeezed juices from Valencia late and Navel oranges by quantitation of key odorants and flavor reconstitution experiments. (2001) Büttner A, Schieberle P Journal article Evaluation of key aroma compounds in handsqueezed grapefruit juice (Citrus paradisi Macfayden) by quantitation and flavor reconstitution experiments. (2001) Büttner A, Schieberle P Journal article Aroma properties of homologous series of 2,3-epoxyalkanals and tr-4,5-epoxyalk-2-enals. (2001) Büttner A, Schieberle P Journal article Formation of a novel colored product during the Maillard reaction of D-glucose (2001) Knerr T, Lerche H, Pischetsrieder M, Severin T Journal article Formation of tetrahydro-ß-carbolines and ß-carbolines during the reaction of L-tryptophan with D-glucose (2000) Rönner B, Lerche H, Freilinger C, Bergmüller W, Severin T, Pischetsrieder M Journal article