Lehrstuhl für Lebensmittelchemie (Henriette-Schmidt-Burkhardt Lehrstuhl)

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 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 Qualitative Determination of the Early Maillard-Products by MALDITOF Mass Spectrometry Peptide Mapping (2002) Kislinger T, Humeny A, Seeber S, Peich C, Becker CM, Pischetsrieder M Journal article Qualitative Determination of Specific Protein Glycation Products by Matrix-Assisted Laser Desorption/Ionization Mass Spectrometry Peptide Mapping (2002) Humeny A, Kislinger T, Becker CM, Pischetsrieder M Journal article How to Reduce 3-deoxyglucosone and Acetaldehyde in Peritoneal Dialysis Fluids (2002) Zimmeck T, Tauer A, Fünfrocken M, Pischetsrieder M Journal article Funktionelle Lebensmittel - Functional Food (2002) Pischetsrieder M Journal article Advanced glycation end products (AGE) and the cytokine TNF-alpha, TGF-beta and IL-6 stimulate the expression of the receptor of AGE (RAGE) in hepatic stellate cells (2002) Lohwasser C, Pischetsrieder M, Schuppan D Journal article Maillard Reaction of Glucose. Identification of a colored product with conjugated pyrrole and furanone rings (2002) Lerche H, Pischetsrieder M, Severin T Journal article Accumulation of non-enzymatic glycation products on proteins and DNA (2002) Kislinger T, Schneider M, Pischetsrieder M Book chapter / Article in edited volumes