Prof. Dr. Monika Pischetsrieder

Lehrstuhl für Lebensmittelchemie (Henriette-Schmidt-Burkhardt Lehrstuhl)

Identification of aminoreductones as active components in Maillard reaction mixtures inducing nuclear NF-kappaB translocation in macrophages (2010) Wühr A, Deckert M, Pischetsrieder M Journal article Identification and quantification of the glucose degradation product glucosone in peritoneal dialysis fluids by HPLC/DAD/MSMS (2010) Mittelmaier S, Fünfrocken M, Fenn D, Fichert T, Pischetsrieder M Journal article Analysis of lysozyme in cheese by immunocapture mass spectrometry (2010) Schneider N, Becker CM, Pischetsrieder M Journal article Immunochemical detection of tissue from the central nervous system via myelin proteolipid protein: adaption for food inspection and development of recombinant bivalent Fab mini-antibodies (2010) Weigel I, Schulze G, Pischetsrieder M Journal article 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 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