Lehrstuhl für Lebensmittelchemie (Henriette-Schmidt-Burkhardt Lehrstuhl)

Various concentrations of erucic acid in mustard oil and mustard (2014) Wendlinger C, Hammann S, Vetter W Journal article, Original article Dihydrophytol and phytol isomers as marker substances for hydrogenated and refined vegetable oils (2014) Schröder M, Lehnert K, Hammann S, Vetter W Journal article, Original article Spooky sodium balance (2014) Titze J, Dahlmann A, Lerchl K, Kopp C, Rakova N, Schröder A, Luft FC Journal article Bio-templated bioactive glass particles with hierarchical macro-nano porous structure and drug delivery capability (2014) Zheng K, Bortuzzo JA, Liu Y, Li W, Pischetsrieder M, Roether J, Lu M, Boccaccini AR Journal article, Original article Snack food intake in ad libitum fed rats is triggered by the combination of fat and carbohydrates (2014) Hoch T, Pischetsrieder M, Heß A Journal article Influence of nonenzymatic posttranslational modifications on constitution, oligomerization and receptor binding of S100A12 (2014) Augner K, Eichler J, Utz W, Pischetsrieder M Journal article Structure- and concentration-specific assessment of the physiological reactivity of alpha-dicarbonyl glucose degradation products in peritoneal dialysis fluids (2014) Distler L, Georgieva A, Kenkell I, Huppert J, Pischetsrieder M Journal article Performance assessment of proton-transfer-reaction time-of-flight mass spectrometry (PTR-TOF-MS) for analysis of isobaric compounds in food-flavour applications (2014) Zardin E, Tyapkova O, Büttner A, Beauchamp J Journal article Modified peptides as indicators for thermal and nonthermal reactions in processed milk (2014) Meltretter J, Wüst J, Pischetsrieder M Journal article Maillard reaction products as antimicrobial components for packaging films (2014) Hauser C, Müller U, Sauer T, Augner K, Pischetsrieder M Journal article