38 results on '"Henle, Thomas"'
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2. Amino acids and glycation compounds in hot trub formed during wort boiling
3. Identification of the initial reactive sites of micellar and non-micellar casein exposed to microbial transglutaminase
4. Glycerol-bound oxidized fatty acids: formation and occurrence in peanuts
5. Glycation of N-ε-carboxymethyllysine
6. A special issue of European Food Research and Technology: The chemistry behind malt and beer production—from raw material to product quality
7. Quantification of Maillard reaction products in animal feed
8. Isolation and quantification in food of 6-(2-formyl-5-methylpyrrol-1-yl)-l-norleucine (“rhamnolysine”) and its precursor 3,6-dideoxy-l-mannosone
9. A special issue of European Food Research and Technology: The chemistry behind malt and beer production—from raw material to product quality
10. Metabolization of the glycation compounds 3-deoxyglucosone and 5-hydroxymethylfurfural by Saccharomyces yeasts
11. Amino acids and glycation compounds in hot trub formed during wort boiling
12. Glycation of N-ε-carboxymethyllysine
13. Isolation and identification of 3,4-dideoxypentosulose as specific degradation product of oligosaccharides with 1,4-glycosidic linkages
14. Protein-backbone-modifications: Formation of imidazolines
15. Flavour compounds in backslop fermented uji (an East African sour porridge)
16. Studies on the occurrence and formation of 1,2-dicarbonyls in honey
17. Studies on the formation of furosine and pyridosine during acid hydrolysis of different Amadori products of lysine
18. Stability of microbial transglutaminase to high pressure treatment
19. Quantification of Maillard reaction products in animal feed
20. Microbial transglutaminase crosslinks β-casein and β-lactoglobulin to heterologous oligomers under high pressure
21. Studies on the interaction of the aromatic amino acids tryptophan, tyrosine and phenylalanine as well as tryptophan-containing dipeptides with cyclodextrins
22. Studies on the influence of dietary 3-deoxyglucosone on the urinary excretion of 2-keto-3-deoxygluconic acid
23. Pilot study on the discrimination of commercial Leptospermum honeys from New Zealand and Australia by HPLC–MS/MS analysis
24. Oligomerization of β-lactoglobulin by microbial transglutaminase during high pressure treatment
25. Influence of high hydrostatic pressure on the reaction between glyoxal and lysine residues
26. Impact of different preparations on the nutritional value of the edible caterpillar Imbrasia epimethea from northern Angola
27. Quantification of the glycation compound 6-(3-hydroxy-4-oxo-2-methyl-4(1H)-pyridin-1-yl)-l-norleucine (maltosine) in model systems and food samples
28. Release of pyrraline in absorbable peptides during simulated digestion of casein glycated by 3-deoxyglucosone
29. Selective release of ACE-inhibiting tryptophan-containing dipeptides from food proteins by enzymatic hydrolysis
30. Quantification of the Maillard reaction product 6-(2-formyl-1-pyrrolyl)-l-norleucine (formyline) in food
31. Glycation compounds in peanuts
32. Quantification of Amadori products in cheese
33. Isolation and identification of Di-D-fructose dianhydrides resulting from heat-induced degradation of inulin
34. Formyline, a new glycation compound from the reaction of lysine and 3-deoxypentosone
35. Studies on the impact of glycation on the denaturation of whey proteins
36. Homocysteine in food
37. Protein-backbone-modifications: Formation of imidazolines
38. Maillard-type reactions under high hydrostatic pressure: Formation of pentosidine
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