Lehrstuhl für Lebensmittelchemie (Henriette-Schmidt-Burkhardt Lehrstuhl)

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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
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
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
Pignitter, M., Zaunschirm, M., Lach, J., Unterberger, L., Kopic, A., Kessler, C.,... Somoza, V. (2018). Regioisomeric distribution of 9-and 13-hydroperoxy linoleic acid in vegetable oils during storage and heating. Journal of the Science of Food and Agriculture, 98(3), 1240-1247. https://dx.doi.org/10.1002/jsfa.8766
Yu, Y., Blachowicz, A., Will, C., Szewczyk, E., Glenn, S., Gensberger-Reigl, S.,... Krappmann, S. (2018). Mating-type factor-specific regulation of the fumagillin/pseurotin secondary metabolite supercluster in Aspergillus fumigatus. Molecular Microbiology, 110(6), 1045-1065. https://dx.doi.org/10.1111/mmi.14136
Milanos, S., Künzel, K., Gilbert, D., Janzen, D., Sasi, M., Büttner, A.,... Villmann, C. (2018). Structural changes at the myrtenol backbone reverse its positive allosteric potential into inhibitory GABAA receptor modulation. Biological Chemistry. https://dx.doi.org/10.1515/hsz-2017-0262
Juhlke, F., Lorber, K., Wagenstaller, M., & Büttner, A.K. (2017). Influence of the Chemical Structure on Odor Qualities and Odor Thresholds of Halogenated Guaiacol-Derived Odorants. Frontiers in Chemistry, 5. https://dx.doi.org/10.3389/fchem.2017.00120

Zuletzt aktualisiert 2019-24-04 um 10:21