PuSH - Publikationsserver des Helmholtz Zentrums München

Zeitschriften-Browsing

19 Datensätze gefunden.
Zum Exportieren der Ergebnisse bitte einloggen.
▮◀ ◀◀ ▶▶ ▶▮
Alle Publikationen dieser Seite in den Korb legen
1.
Kaur, K.* ; Schmitt-Kopplin, P. & Malik, A.K.*: Green and efficient extraction of phenolic compounds from Neem leaves using deep eutectic solvents based ultrasonic-assisted extraction. Food Chem. 451:139500 (2024)
2.
Pieczonka, S. ; Dzemajili, A.* ; Heinzmann, S.S. ; Rychlik, M.* & Schmitt-Kopplin, P.: The high-resolution molecular portrait of coffee: A gateway to insights into its roasting chemistry and comprehensive authenticity profiles. Food Chem. 463:141432 (2024)
3.
Tachtalidou, S.* et al.: 1H NMR based sulfonation reaction kinetics of wine relevant thiols in comparison with known carbonyls. Food Chem. 449:138944 (2024)
4.
Roullier-Gall, C.* ; Bordet, F.* ; David, V.* ; Schmitt-Kopplin, P. & Alexandre, H.*: Yeast interaction on Chardonnay wine composition: Impact of strain and inoculation time. Food Chem. 374:131732 (2022)
5.
Weidner, L. ; Yan, Y. ; Hemmler, D. ; Rychlik, M.* & Schmitt-Kopplin, P.: Elucidation of the non-volatile fingerprint in oven headspace vapor from bread roll baking by ultra-high resolution mass spectrometry. Food Chem. 374:131618 (2022)
6.
Pieczonka, S. et al.: Hidden in its color: A molecular-level analysis of the beer's Maillard reaction network. Food Chem. 361:130112 (2021)
7.
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)
8.
Tachtalidou, S.* et al.: Direct NMR evidence for the dissociation of sulfur-dioxide-bound acetaldehyde under acidic conditions: Impact on wines oxidative stability. Food Chem. 373:131679 (2021)
9.
Bahut, F.* et al.: Antioxidant activity from inactivated yeast: Expanding knowledge beyond the glutathione-related oxidative stability of wine. Food Chem. 325:126941 (2020)
10.
Roullier-Gall, C.* et al.: Influence of regionality and maturation time on the chemical fingerprint of whisky. Food Chem. 323:126748 (2020)
11.
Roullier-Gall, C. et al.: Electrochemical triggering of the Chardonnay wine metabolome. Food Chem. 286, 64-70 (2019)
12.
Marshall, J.W.* et al.: Monitoring chemical changes during food sterilisation using ultrahigh resolution mass spectrometry. Food Chem. 242, 316-322 (2017)
13.
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)
14.
Roullier-Gall, C. et al.: Sulfites and the wine metabolome. Food Chem. 237, 106-113 (2017)
15.
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)
16.
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)
17.
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)
18.
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)
19.
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)
▮◀ ◀◀ ▶▶ ▶▮