Prof. Dr. Monika Pischetsrieder

Lehrstuhl für Lebensmittelchemie (Henriette-Schmidt-Burkhardt Lehrstuhl)

Formation of Pyridinium Betaines by Reaction of Hexoses with Primary Amines (1998) Koch J, Pischetsrieder M, Polborn K, Severin T Journal article Formation of Guanosine Adducts from L-Ascorbic Acid under Oxidative Conditions (1997) Larisch B, Pischetsrieder M, Severin T Journal article Immunochemical Detection of Oxalic Acid Monoamides which are formed during the Oxidative Reaction of L-Ascorbic Acid and Proteins (1997) Pischetsrieder M, Larisch B, Seidel W Journal article Isolation, Purification and Characterization of Amadoriase Isoenzymes (Fructosyl Amine: Oxygen Oxidoreductase EC 1.5.3.) from Aspergillus sp (1997) Takahashi M, Pischetsrieder M, Monnier V Journal article Advanced Maillard Products of Disaccharides: Analysis and Relation to Reaction Conditions (1996) Pischetsrieder M, Severin T Book chapter / Article in edited volumes Reaction of L-Ascorbic Acid with L-Arginine Derivatives (1996) Pischetsrieder M Journal article Reaction of Ascorbic Acid with Aliphatic Amines (1995) Pischetsrieder M, Larisch B, Müller U, Severin T Journal article Binding of Maillard products to proteins: formation of pyrrole carbimines (1995) Nissl J, Pischetsrieder M, Klein E, Severin T Journal article 5-Hydroxy-2-methyl-4-(alkylamino)-2H-pyran-3(6H)-one: a new sugar derived aminoreductone (1994) Knerr T, Pischetsrieder M, Severin T Journal article Maillard reaction of maltose-isolation of 4-(glucopyranosyloxy)-5-(hydroxymethyl)-2-methyl-3(2H)-furanone (1994) Pischetsrieder M, Severin T Journal article