Prof. Dr. Monika Pischetsrieder

Lehrstuhl für Lebensmittelchemie (Henriette-Schmidt-Burkhardt Lehrstuhl)

Proteome research in food science (2009) Pischetsrieder M, Bäuerlein R Journal article, Review article Cytotoxicity of Maillard reaction products determined with a peptide spot library (2009) Muscat S, Pischetsrieder M, Maczurek A, Rothemund S, Münch G Journal article Effect of roasting on phenolic, antioxidant and browning properties of carob powder (2009) Sahin H, Topuz A, Pischetsrieder M, Feramuz Ö Journal article A diet rich in Mailllard reaction products protects LDL against copper induced oxidation ex vivo, a human intervention trial (2009) Dittrich R, Dragonas C, Kannenkeril D, Hoffmann I, Müller A, Beckmann M, Pischetsrieder M Journal article Identification of hydrogen peroxide as a major cytotoxic component in Maillard reaction mixtures and coffee (2009) Hegele J, Münch G, Pischetsrieder M Journal article Development and validation of an HPLC method to quantify 3,4-dideoxyglucosone-3-ene in peritoneal dialysis fluids (2009) Frischmann M, Spitzer J, Fünfrocken M, Mittelmaier S, Deckert M, Fichert T, Pischetsrieder M Journal article Assessment of heat treatment of dairy products by MALDI-TOF-MS (2009) Meltretter J, Birlouez-Aragon I, Becker CM, Pischetsrieder M Journal article Analysis of the peptide profile of milk and its changes during thermal treatment and storage (2008) Meltretter J, Schmidt A, Humeny A, Becker CM, Pischetsrieder M Journal article Development of a Dot Blot Assay for the Rapid Detection of Central Nervous System Tissue on Meat and Contact Surfaces (2008) Bäuerlein R, Sandmeier B, Villmann C, Hammon A, Gareis M, Becker CM, Pischetsrieder M Journal article Identification and Site Specific Relative Quantification of beta-Lactoglobulin Modifications in Heated Milk and Dairy Products (2008) Meltretter J, Becker CM, Pischetsrieder M Journal article