229 results on '"Henle, Thomas"'
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2. Utilization of Free and Dipeptide‐Bound Formyline and Pyrraline by Saccharomyces Yeasts
3. Role of Proteins in the Formation of Melanoidins during Coffee Roasting
4. Kinetic parameters of alpha-synuclein seed amplification assay correlate with cognitive impairment in patients with Lewy body disorders
5. Selected Maillard Reaction Products and Their Yeast Metabolites in Commercial Wines
6. Bildung des Lipierungsprodukts 2‐Amino‐6‐(3‐methylpyridin‐1‐ium‐1‐yl)‐hexansäure (MP‐Lysin) während der Röstung von Erdnüssen
7. Untersuchung zur Eignung strukturmodifizierter Caseinmicellen als „Nanocarrier“ für bioaktive Substanzen
8. The Effect of Free and Protein‐Bound Maillard Reaction Products N‐ε‐Carboxymethyllysine, N‐ε‐Fructosyllysine, and Pyrraline on Nrf2 and NFκB in HCT 116 Cells
9. Characterization of the Glycans of Equine κ-Casein
10. 9-Oxononanoic Acid and Its Lysine Schiff Base Adduct as a Novel Lipation Product in Peanuts
11. Effect of dietary Maillard reaction products on inflammation and oxidative stress in mice
12. Advanced Glycation End Products (AGEs): Occurrence and Risk Assessment
13. 3-Phenyllactic Acid and Polyphenols Are Substances Enhancing the Antibacterial Effect of Methylglyoxal in Manuka Honey
14. Dietary glycation compounds and their (anti?)-inflammatory actions
15. Covalent bonding between polyphenols and proteins: Synthesis of caffeic acid-cysteine and chlorogenic acid-cysteine adducts and their quantification in dairy beverages
16. Glykierungsreaktionen während des Brauprozesses: Studien zur Reproduzierbarkeit der Bierherstellung im Labormaßstab
17. Correction to: Extending the breadth of saliva metabolome fingerprinting by smart template strategies and effective pattern realignment on comprehensive two‑dimensional gas chromatographic data
18. Traces of dietary patterns in saliva of hominids: Profiling salivary amino acid fingerprints in great apes and humans
19. Extending the breadth of saliva metabolome fingerprinting by smart template strategies and effective pattern realignment on comprehensive two-dimensional gas chromatographic data
20. Evaluation of the genotoxic potential of acrylamide: Arguments for the derivation of a tolerable daily intake (TDI value)
21. A special issue of European Food Research and Technology: The chemistry behind malt and beer production—from raw material to product quality
22. Effect of Hay Steaming on the Estimated Precaecal Digestibility of Crude Protein and Selected Amino Acids in Horses
23. Metabolization of the glycation compounds 3-deoxyglucosone and 5-hydroxymethylfurfural by Saccharomyces yeasts
24. Amino acids and glycation compounds in hot trub formed during wort boiling
25. The Impacts of Cholesterol, Oxysterols, and Cholesterol Lowering Dietary Compounds on the Immune System
26. Studies on the Reaction of Dietary Methylglyoxal and Creatine during Simulated Gastrointestinal Digestion and in Human Volunteers
27. Stellungnahme zu Acetaldehyd als Aromastoff: Aspekte der Risikobewertung
28. Identification of the initial reactive sites of micellar and non-micellar casein exposed to microbial transglutaminase
29. Studies about the Dietary Impact on “Free” Glycation Compounds in Human Saliva
30. Identification of Pseudomonas asiatica subsp. bavariensis str. JM1 as the first Nε‐carboxy(m)ethyllysine‐degrading soil bacterium
31. Glycerol-bound oxidized fatty acids: formation and occurrence in peanuts
32. Salivary nitrate/nitrite and acetaldehyde in humans: potential combination effects in the upper gastrointestinal tract and possible consequences for the in vivo formation of N-nitroso compounds—a hypothesis
33. Anatomy and nutritional value of Dracaena camerooniana Baker - an African wild vegetable
34. Natural Association of Lysozyme and Casein Micelles in Human Milk
35. Insights at the molecular level into the formation of oxo-bridged trinuclear uranyl complexes
36. Glycation of N-ε-carboxymethyllysine
37. A Comprehensive Evaluation of Flavor Instability of Beer (Part 2): The Influence of De Novo Formation of Aging Aldehydes
38. Reduction of 5-Hydroxymethylfurfural and 1,2-Dicarbonyl Compounds by Saccharomyces cerevisiae in Model Systems and Beer
39. In Vitro Evaluation of the Toxicological Profile and Oxidative Stress of Relevant Diet-Related Advanced Glycation End Products and Related 1,2-Dicarbonyls
40. Contribution to the ongoing discussion on fluoride toxicity
41. Human monocyte-derived type 1 and 2 macrophages recognize Ara h 1, a major peanut allergen, by different mechanisms
42. Influence of 3-DG as a Key Precursor Compound on Aging of Lager Beers
43. Peptization Control of Composite Materials Containing Water Glass for Spray Drying of Catalysts
44. Food Protein Sterylation: Chemical Reactions between Reactive Amino Acids and Sterol Oxidation Products under Food Processing Conditions
45. Maillard Reaction Products in Different Types of Brewing Malt
46. Study on β-Casein Depleted Casein Micelles: Micellar Stability, Enzymatic Cross-Linking, and Suitability as Nanocarriers
47. Acid-Induced Gelation of Enzymatically and Nonenzymatically Cross-Linked Caseins—Texture Properties, and Microstructural Insights
48. Transcriptional regulation of the Nε‐fructoselysine metabolism in Escherichia coli by global and substrate‐specific cues
49. Effects of Exogenous Dietary Advanced Glycation End Products on the Cross-Talk Mechanisms Linking Microbiota to Metabolic Inflammation
50. Toxicity of fluoride: critical evaluation of evidence for human developmental neurotoxicity in epidemiological studies, animal experiments and in vitro analyses
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