Lehrstuhl für Lebensmittelchemie (Henriette-Schmidt-Burkhardt Lehrstuhl)

Development and validation of an enzyme-linked immunosorbent assay (ELISA) for quantification of lysozyme in cheese (2010) Schneider N, Weigel I, Werkmeister K, Pischetsrieder M Journal article A series of 18F-labelled pyridinylphenyl amides as subtype-selective radioligands for the dopamine D3 receptor (2010) Hocke C, Maschauer S, Hübner H, Löber S, Utz W, Kuwert T, Gmeiner P, Prante O Journal article Proteome research in food science (2009) Pischetsrieder M, Bäuerlein R Journal article, Review article Cytotoxicity of Maillard reaction products determined with a peptide spot library (2009) Muscat S, Pischetsrieder M, Maczurek A, Rothemund S, Münch G Journal article Effect of roasting on phenolic, antioxidant and browning properties of carob powder (2009) Sahin H, Topuz A, Pischetsrieder M, Feramuz Ö Journal article A diet rich in Mailllard reaction products protects LDL against copper induced oxidation ex vivo, a human intervention trial (2009) Dittrich R, Dragonas C, Kannenkeril D, Hoffmann I, Müller A, Beckmann M, Pischetsrieder M Journal article Identification of hydrogen peroxide as a major cytotoxic component in Maillard reaction mixtures and coffee (2009) Hegele J, Münch G, Pischetsrieder M Journal article Development and validation of an HPLC method to quantify 3,4-dideoxyglucosone-3-ene in peritoneal dialysis fluids (2009) Frischmann M, Spitzer J, Fünfrocken M, Mittelmaier S, Deckert M, Fichert T, Pischetsrieder M Journal article Assessment of heat treatment of dairy products by MALDI-TOF-MS (2009) Meltretter J, Birlouez-Aragon I, Becker CM, Pischetsrieder M Journal article Analysis of the peptide profile of milk and its changes during thermal treatment and storage (2008) Meltretter J, Schmidt A, Humeny A, Becker CM, Pischetsrieder M Journal article