Lehrstuhl für Lebensmittelchemie (Henriette-Schmidt-Burkhardt Lehrstuhl)

Nikolaus-Fiebiger-Straße 10
91058 Erlangen

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Antonova, K., Vikhnina, M., Soboleva, A., Mehmood, T., Heymich, M.-L., Leonova, T.,... Frolov, A. (2019). Analysis of Chemically Labile Glycation Adducts in Seed Proteins: Case Study of Methylglyoxal-Derived Hydroimidazolone 1 (MG-H1). International Journal of Molecular Sciences, 20(15). https://dx.doi.org/10.3390/ijms20153659
Dalabasmaz, S., Dittrich, D., Kellner, I., Drewello, T., & Pischetsrieder, M. (2019). Identification of peptides reflecting the storage of UHT milk by MALDI-TOF-MS peptide profiling. Journal of Proteomics, 207, 103444. https://dx.doi.org/10.1016/j.jprot.2019.103444
Heß, A., Kreß, S., Rakete, S., Muench, G., Kornhuber, J., Pischetsrieder, M., & Müller, C.P. (2019). Influence of the fat/carbohydrate component of snack food on energy intake pattern and reinforcing properties in rodents. Behavioural Brain Research, 364, 328-333. https://dx.doi.org/10.1016/j.bbr.2019.02.041
Savastano, M.L., Liu, Y., Ebner, J., Dittrich, D., Haus, S., Gensberger-Reigl, S., & Pischetsrieder, M. (2019). Profiling of multiphosphorylated peptides in kefir and their release during simulated gastrointestinal digestion. ACS Omega, 4, 7963-7970. https://dx.doi.org/10.1021/acsomega.8b03105
Sahin, S., Büttner, A., & Pischetsrieder, M. (2019). Molekulare Ernährungsphysiologie. Neurotrition - wie Lebensmittel auf die Gehirnfunktion wirken. Chemie in Unserer Zeit, 53, 2-10. https://dx.doi.org/10.1002/ciuz.201900832
Sommer, T., Dlugash, G., Hübner, H., Gmeiner, P., & Pischetsrieder, M. (2019). Monitoring of the dopamine D2 receptor agonists hordenine and N-methyltyramine during the brewing process and in commercial beer samples. Food Chemistry, 276, 745-753. https://dx.doi.org/10.1016/j.foodchem.2018.10.067
Östreicher, C., Gensberger-Reigl, S., & Pischetsrieder, M. (2019). Targeted mass spectrometry to monitor nuclear accumulation of endogenous Nrf2 and its application to SH-SY5Y cells stimulated with food components. Analytical and Bioanalytical Chemistry, 411(6), 1273-1286. https://dx.doi.org/10.1007/s00216-018-1560-2
Dalabasmaz, S., & Pischetsrieder, M. (2019). Design of a Prediction Model for the Differentiation of Pasteurized Milk from Heated ESL Milk by Peptide Profiling. Proteomics, 19(7), e1800292. https://dx.doi.org/10.1002/pmic.201800292
Schulz, C., Chiheb, C., & Pischetsrieder, M. (2019). Quantification of co-, n-, and ad-lupulone in hop-based dietary supplements and phytopharmaceuticals and modulation of their contents by the extraction method. Journal of Pharmaceutical and Biomedical Analysis, 168, 124-132. https://dx.doi.org/10.1016/j.jpba.2019.02.022
Gensberger-Reigl, S., Atzenbeck, L., Göttler, A., & Pischetsrieder, M. (2019). Identification of [6-Hydroxy-2-(hydroxymethyl)-5-oxo-5,6-dihydro-2 H-pyran-3-yl]-cysteine (HHPC) as a Cysteine-specific Modification Formed from 3,4-Dideoxyglucosone-3-ene (3,4-DGE). Chemical Research in Toxicology, 32(2), 304-311. https://dx.doi.org/10.1021/acs.chemrestox.8b00320
Bauer, P., Denk, P., Fuss, J.M., Lorber, K., Ortner, E., & Büttner, A. (2019). Correlations between odour activity and the structural modifications of acrylates. Analytical and Bioanalytical Chemistry. https://dx.doi.org/10.1007/s00216-019-01936-6
Schalk, P., Kohl, M., Herrmann, H.J., Schwappacher, R., Rimmele, M.E., Büttner, A.,... Zopf, Y. (2019). Correction to: Influence of cancer and acute inflammatory disease on taste perception: a clinical pilot study. Supportive Care in Cancer, 27(4), 1579-1579. https://dx.doi.org/10.1007/s00520-019-4642-6
Oßmann, B., Schymanski, D., Ivleva, N.P., Fischer, D., Fischer, F., Dallmann, G., & Welle, F. (2019). Comment on “exposure to microplastics (<10 μm) associated to plastic bottles mineral water consumption: The first quantitative study by Zuccarello et al. [Water Research 157 (2019) 365–371]”. Water Research. https://dx.doi.org/10.1016/j.watres.2019.06.032
Liu, Y., & Pischetsrieder, M. (2018). Absolute quantification of two antimicrobial peptides alpha(S2)-casein(182-207) and alpha(S2)-casein(151-181) in bovine milk by UHPLC-ESI-MS/MS in sMRM mode. Food Chemistry, 261, 15-20. https://dx.doi.org/10.1016/j.foodchem.2018.04.004
Oßmann, B., Sarau, G., Holtmannspötter, H., Pischetsrieder, M., Christiansen, S., & Dicke, W. (2018). Small-sized microplastics and pigmented particles in bottled mineral water. Water Research, 141, 307-316. https://dx.doi.org/10.1016/j.watres.2018.05.027
Pischetsrieder, M. (2018). Global Food-Related Challenges: What Chemistry Has Achieved and What Remains to Be Done. Angewandte Chemie-International Edition, 57(36), 11476-11477. https://dx.doi.org/10.1002/anie.201803504
Schulz, C., Fritz, N., Sommer, T., Krofta, K., Friedland, K., & Pischetsrieder, M. (2018). Activation of membrane-located Ca2+ channels by hop beta acids and their tricyclic transformation products. Food Chemistry, 252, 215-227. https://dx.doi.org/10.1016/j.foodchem.2018.01.073
Boteva, E., Handzhiyski, Y., Kotseva, M., Datsenko, K.A., Wanner, B.L., Pischetsrieder, M., & Mironova, R. (2018). Phosphoglucose isomerase deficiency in Escherichia coli K-12 is associated with increased spontaneous mutation rate. Advances in Microbiology, 8, 390-405. https://dx.doi.org/10.4236/aim.2018.85026
Mendez Torrijos, A., Kreitz, S., Ivan, C.-I., Konerth, L., Rösch, J., Pischetsrieder, M.,... Hess, A. (2018). Snack food as a modulator of human resting-state functional connectivity. Cns Spectrums, 1-12. https://dx.doi.org/10.1017/S1092852918000767
Hellwig, M., Gensberger-Reigl, S., Henle, T., & Pischetsrieder, M. (2018). Food-derived 1,2-dicarbonyl compounds and their role in diseases. Seminars in Cancer Biology, 49, 1-8. https://dx.doi.org/10.1016/j.semcancer.2017.11.014

Last updated on 2019-24-04 at 10:21