Lehrstuhl für Lebensmittelchemie (Henriette-Schmidt-Burkhardt Lehrstuhl)

Relative Quantification of N-(Carboxymethyl)lysine, Imidazolone A, and the Amadori Product in Glycated Lysozyme be MALDI-TOF Mass Spectrometry (2003) Kislinger T, Humeny A, Peich C, Zhang X, Niwa T, Pischetsrieder M, Becker CM Journal article Maillard Reaction of d-Glucose: Identification of a Colored Product with Hydroxypyrrole and Hydroxypyrrolinone Rings Connected by a Methine Group (2003) Lerche H, Pischetsrieder M, Severin T Journal article Formation of Advanced Glycation End Products During CAPD (2003) Tauer A, Zhang X, Schaub T, Zimmeck T, Niwa T, Passlick-Deetjen J, Pischetsrieder M Journal article Maillard Reaction Products Inhibit Oxidation of Human Low-Density Lipoproteins in Vitro (2003) Dittrich R, El-Massry KF, Kunz K, Rinaldi F, Peich C, Beckmann M, Pischetsrieder M Journal article Reaction of folic acid with reducing sugars and sugar degradation products (2002) Schneider M, Klotzsche M, Werzinger C, Hegele J, Waibel R, Pischetsrieder M Journal article Analysis of Glycated and Ascorbylated Proteins by Gas Chromatography- Mass Spectrometry (2002) Hasenkopf K, Rönner B, Hiller H, Pischetsrieder M Journal article Qualitative Determination of the Early Maillard-Products by MALDITOF Mass Spectrometry Peptide Mapping (2002) Kislinger T, Humeny A, Seeber S, Peich C, Becker CM, Pischetsrieder M Journal article 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 How to Reduce 3-deoxyglucosone and Acetaldehyde in Peritoneal Dialysis Fluids (2002) Zimmeck T, Tauer A, Fünfrocken M, Pischetsrieder M Journal article Funktionelle Lebensmittel - Functional Food (2002) Pischetsrieder M Journal article