Prof. Dr. Andreas Humeny



Organisation


Medizinische Fakultät


Publications (Download BibTeX)


Meltretter, J., Schmidt, A., Humeny, A., Becker, C.-M., & Pischetsrieder, M. (2008). Analysis of the peptide profile of milk and its changes during thermal treatment and storage. Journal of Agricultural and Food Chemistry, 56(9), 2899-2906. https://dx.doi.org/10.1021/jf073479o
Meltretter, J., Seeber, S., Humeny, A., Becker, C.-M., & Pischetsrieder, M. (2007). Site-specific formation of Maillard, oxidation, and condensation products from whey proteins during reaction with lactose. Journal of Agricultural and Food Chemistry, 55, 6096-6103. https://dx.doi.org/10.1021/jf0705567
Kislinger, T., Humeny, A., Becker, C.-M., Peich, C., & Pischetsrieder, M. (2005). Analysis of Protein Glycation Products by MALDI-TOF/MS. Annals of the New York Academy of Sciences, 1043, 249-259. https://dx.doi.org/10.1196/annals.1333.030
Kislinger, T., Humeny, A., & Pischetsrieder, M. (2004). Analysis of Protein Glycation Products by Matrix-Assisted Laser Desorption Ionization Time-of-Flight Mass Spectrometry. Current Medicinal Chemistry, 11(16), 2185-2193. https://dx.doi.org/10.2174/0929867043364649
Kislinger, T., Humeny, A., Peich, C., Zhang, X., Niwa, T., Pischetsrieder, M., & Becker, C.-M. (2003). Relative Quantification of N-(Carboxymethyl)lysine, Imidazolone A, and the Amadori Product in Glycated Lysozyme be MALDI-TOF Mass Spectrometry. Journal of Agricultural and Food Chemistry, 51, 51-57. https://dx.doi.org/10.1021/jf020768y
Humeny, A., Kislinger, T., Becker, C.-M., & Pischetsrieder, M. (2002). Qualitative Determination of Specific Protein Glycation Products by Matrix-Assisted Laser Desorption/Ionization Mass Spectrometry Peptide Mapping. Journal of Agricultural and Food Chemistry, 50, 2153-2160. https://dx.doi.org/10.1021/jf011349o
Kislinger, T., Humeny, A., Seeber, S., Peich, C., Becker, C.-M., & Pischetsrieder, M. (2002). Qualitative Determination of the Early Maillard-Products by MALDITOF Mass Spectrometry Peptide Mapping. European Food Research and Technology, 215, 65-71. https://dx.doi.org/10.1007/s00217-002-0491-4

Last updated on 2016-05-05 at 05:03