Lehrstuhl für Lebensmittelchemie (Henriette-Schmidt-Burkhardt Lehrstuhl)

Stability and activity of the antimicrobial peptide leg1 in solution and on meat and its optimized generation from chickpea storage protein (2021) Heymich ML, Srirangan S, Pischetsrieder M Journal article A systematic approach to identify novel marker peptides for the heat treatment and storage of milk (2021) Dalabasmaz S, Pischetsrieder M Journal article Antioxidative, antifungal and additive activity of the antimicrobial peptides leg1 and leg2 from chickpea (2021) Heymich ML, Nißl L, Hahn D, Noll M, Pischetsrieder M Journal article Enhanced Uptake of Processed Bovine β-Lactoglobulin by Antigen Presenting Cells: Identification of Receptors and Implications for Allergenicity (2021) Teodorowicz M, Zenker HE, Ewaz A, Tsallis T, Mauser A, Gensberger-Reigl S, de Jong NW, et al. Journal article The effect of low vs. high temperature dry heating on solubility and digestibility of cow's milk protein (2020) Zenker HE, Raupbach J, Boeren S, Wichers HJ, Hettinga KA Journal article Influence of the production technology on kefir characteristics: Evaluation of microbiological aspects and profiling of phosphopeptides by LC-ESI-QTOF-MS/MS (2020) Savastano ML, Pati S, Bevilacqua A, Corbo MR, Rizzuti A, Pischetsrieder M, Losito I Journal article, Original article Comment on "Plastic Teabags Release Billions of Microparticles and Nanoparticles into Tea" (2020) Busse K, Ebner I, Humpf HU, Ivleva N, Kaeppler A, Oßmann B, Schymanski D Journal article Critical Assessment of Analytical Methods for the Harmonized and Cost-Efficient Analysis of Microplastics (2020) Primpke S, Christiansen SH, Cowger W, De Frond H, Deshpande A, Fischer M, Holland EB, et al. Journal article Targeted mass spectrometry of ketamine and its metabolites cis-6-hydroxynorketamine and norketamine in human blood serum (2020) Kurzweil L, Danyeli L, Şen ZD, Fejtová A, Walter M, Gensberger-Reigl S Journal article Interpreting ancient food practices: stable isotope and molecular analyses of visible and absorbed residues from a year-long cooking experiment (2020) Miller MJ, Whelton H, Swift JA, Maline S, Hammann S, Cramp LJE, McCleary A, et al. Journal article