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Heide, J.* ; Czech, H. ; Ehlert, S.* ; Koziorowski, T.* & Zimmermann, R.: Towards smart online coffee roasting process control: Feasibility of real-time. prediction of coffee roast degree and brew antioxidant capacity by single-photon ionization mass spectrometric monitoring of roast gases. J. Agric. Food Chem. 68, 4752-4759 (2020)
Nikolantonaki, M.* et al.: Impact of oak wood barrel tannin potential and toasting on white wine antioxidant stability. J. Agric. Food Chem. 67, 8402-8410 (2019)
Sillner, N. et al.: Milk-derived amadori products in feces of formula-fed infants. J. Agric. Food Chem. 67, 8061-8069 (2019)
Czech, H.* et al.: Resolving coffee roasting-degree phases based on the analysis of volatile compounds in the roasting off-gas by Photoionization Time-of-Flight Mass Spectrometry (PI-TOFMS) and statistical data analysis: Toward a PI-TOFMS roasting model. J. Agric. Food Chem. 64, 5223-5231 (2016)
Heinzmann, S.S. ; Holmes, E.* ; Kochhar, S.* ; Nicholson, J.K.* & Schmitt-Kopplin, P.: 2-Furoylglycine as a candidate biomarker of coffee consumption. J. Agric. Food Chem. 63, 8615-8621 (2015)
Macherius, A.* et al.: Identification of plant metabolites of environmental contaminants by UPLC-QToF-MS: The in vitro metabolism of triclosan in horseradish. J. Agric. Food Chem. 62, 1001-1009 (2014)
Harir, M. ; Chnirheb, A. ; Kanawati, B. ; El Azzouzi, M.* & Schmitt-Kopplin, P.: Chromatography and high-resolution mass spectrometry for the characterization of the degradation products of the photodegradation of amidosulfuron: An analytical approach. J. Agric. Food Chem. 61, 5271-5278 (2013)
Hong, Y.S.* et al.: Metabolic influence of Botrytis cinerea infection in champagne base wine. J. Agric. Food Chem. 59, 7237-7245 (2011)
Wolff, H. ; Motyl, M.* ; Hellerbrand, C.* ; Heilmann, J.* & Kraus, B.*: Xanthohumol uptake and intracellular kinetics in hepatocytes, hepatic stellate cells, and intestinal cells. J. Agric. Food Chem. 59, 12893-12901 (2011)
Behn, H.* ; Albert, A. ; Marx, F.* ; Noga, G.* & Ulbrich, A.*: Ultraviolet-B and photosynthetically active radiation interactively affect yield and pattern of monoterpenes in leaves of peppermint (Mentha x piperita L.). J. Agric. Food Chem. 58, 7361-7367 (2010)
He, Y. et al.: Analytical approaches for an important shellfish poisoning agent: Domoic acid. J. Agric. Food Chem. 58, 11525-11533 (2010)
Adam, T.* ; Baker, R.R.* & Zimmermann, R.: Characterization of puff-by-puff resolved cigarette mainstream smoke by single photon ionization-time-of-flight mass spectrometry and principal component analysis. J. Agric. Food Chem. 55, 2055-2061 (2007)
Harir, M. et al.: Photolysis pathway of imazapic in aqueous solution: ultrahigh resolution mass spectrometry analysis of intermediates. J. Agric. Food Chem. 55, 9936-9943 (2007)
Hu, X.-Z.* ; Xu, Y.* & Yediler, A.: Determinations of Residual Furazolidone and Its Metabolite, 3-Amino-2-oxazolidinone (AOZ), in Fish Feeds by HPLC-UV and LC-MS/MS, Respectively. J. Agric. Food Chem. 55, 1144-1149 (2007)
Butkovic, V.* ; Klasinc, L.* & Bors, W.: Kinetic study of flavonoid reactions with stable radicals. J. Agric. Food Chem. 52, 2816-2820 (2004)
Cox, L.* ; Fernandes, M.C.* ; Zsolnay, A. ; Hermosin, M.C.* & Cornejo, J.*: Changes in dissolved organic carbon of soil amendments with aging: Effect on pesticide adsorbtion behavior. J. Agric. Food Chem. 52, 5635-5642 (2004)
Krämer, P.M. ; Goodrow, M.H.* & Kremmer, E.: Enzyme-linked immunosorbent assays based on rabbit polyclonal and rat monoclonal antibodies against isoproturon. J. Agric. Food Chem. 52, 2462-2471 (2004)
Krämer, P.M. ; Kremmer, E. ; Forster, S. & Goodrow, M.H.*: Extending the working range of immunoanalysis by exploitation of two monoclonal antibodies. J. Agric. Food Chem. 52, 6394-6401 (2004)
Dorfner, R. ; Ferge, T. ; Kettrup, A. ; Zimmermann, R. & Yeretzian, C.*: Real-Time Monitoring of 4-Vinylguaiacol, Guaiacol and Phenol during Coffee Roasting by Resonant Laser Ionization Time-of-Flight Mass Spectrometry. J. Agric. Food Chem. 51, 5768-5773 (2003)
Hofmann, T.* ; Bors, W. & Stettmaier, K.: Studies on radical intermediates in the early stage of the nonenzymatic browning reaction of carbohydrates and amino acids. J. Agric. Food Chem. 47, 379-390 (1999)