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Pieczonka, S. et al.: Hidden in its color: A molecular-level analysis of the beer's Maillard reaction network. Food Chem. 361:130112 (2021)
Romanet, R.* et al.: Exploring the chemical space of white wine antioxidant capacity: A combined DPPH, EPR and FT-ICR-MS study. Food Chem. 355:129566 (2021)
Bahut, F.* et al.: Antioxidant activity from inactivated yeast: Expanding knowledge beyond the glutathione-related oxidative stability of wine. Food Chem. 325:126941 (2020)
Roullier-Gall, C.* et al.: Influence of regionality and maturation time on the chemical fingerprint of whisky. Food Chem. 323:126748 (2020)
Roullier-Gall, C. et al.: Electrochemical triggering of the Chardonnay wine metabolome. Food Chem. 286, 64-70 (2019)
Marshall, J.W.* et al.: Monitoring chemical changes during food sterilisation using ultrahigh resolution mass spectrometry. Food Chem. 242, 316-322 (2017)
Pascale, R.* et al.: Mass spectrometry-based phytochemical screening for hypoglycemic activity of Fagioli di Sarconi beans (Phaseolus vulgaris L.). Food Chem. 242, 497-504 (2017)
Roullier-Gall, C. et al.: Sulfites and the wine metabolome. Food Chem. 237, 106-113 (2017)
Roullier-Gall, C. et al.: Natural oxygenation of Champagne wine during ageing on lees: A metabolomics picture of hormesis. Food Chem. 203, 207-215 (2016)
Roullier-Gall, C. ; Boutegrabet, L.* ; Gougeon, R.D.* & Schmitt-Kopplin, P.: A grape and wine chemodiversity comparison of different appellations in Burgundy: Vintage vs terroir effects. Food Chem. 152, 100-107 (2014)
Maggioni, S.* ; Bagnati, R.* ; Pandelova, M. ; Schramm, K.-W. & Benfenati, E.*: Genistein and dicarboximide fungicides in infant formulae from the EU market. Food Chem. 136, 116-119 (2013)
Galvao, P. et al.: Distinct bioaccumulation profile of pesticides and dioxin-like compounds by mollusk bivalves reared in polluted and unpolluted tropical bays: Consumption risk and seasonal effect. Food Chem. 134, 2040-2048 (2012)
Shen, H.* et al.: Physiologically based persistent organic pollutant accumulation in pig tissues and their edible safety differences: An in vivo study. Food Chem. 132, 1830-1835 (2012)