Influence of Thermally Processed Carbohydrate/Amino Acid Mixtures on the Fermentation by Saccharomyces cerevisiae (2004) Tauer A, Elss S, Frischmann M, Tellez P, Pischetsrieder M Journal article Relative Quantification of N-(Carboxymethyl)lysine, Imidazolone A, and the Amadori Product in Glycated Lysozyme be MALDI-TOF Mass Spectrometry (2003) Kislinger T, Humeny A, Peich C, Zhang X, Niwa T, Pischetsrieder M, Becker CM Journal article Maillard Reaction of d-Glucose: Identification of a Colored Product with Hydroxypyrrole and Hydroxypyrrolinone Rings Connected by a Methine Group (2003) Lerche H, Pischetsrieder M, Severin T Journal article Maillard Reaction Products Inhibit Oxidation of Human Low-Density Lipoproteins in Vitro (2003) Dittrich R, El-Massry KF, Kunz K, Rinaldi F, Peich C, Beckmann M, Pischetsrieder M Journal article Influence of human saliva on odorant concentrations. 2. aldehydes, alcohols, 3-alkyl-2-methoxypyrazines, methoxyphenols, and 3-hydroxy-4,5-dimethyl-2(5H)-furanone (2002) Büttner A Journal article Influence of human salivary enzymes on odorant concentration changes occurring in vivo. 1. Esters and thiols (2002) Büttner A Journal article Influence of human saliva on odorant concentrations; Part II: Aldehydes, alcohols, 3-alkyl-2-methoxypyrazines, methoxyphenols, and 3-hydroxy-4,5-dimethyl-2(5H)-furanone. (2002) Büttner A Journal article The influence of human salivary enzymes on odorant concentration changes occurring in vivo; Part I: Esters and thiols. (2002) Büttner A Journal article Reaction of folic acid with reducing sugars and sugar degradation products (2002) Schneider M, Klotzsche M, Werzinger C, Hegele J, Waibel R, Pischetsrieder M Journal article Analysis of Glycated and Ascorbylated Proteins by Gas Chromatography- Mass Spectrometry (2002) Hasenkopf K, Rönner B, Hiller H, Pischetsrieder M Journal article