Author Search Results

1

Characterization and Quantitation of Steryl Glycosides in Solanum melongena

by: Heinz, Philipp; Glomb, Marcus A.
In: Journal of Agricultural and Food Chemistry (2018)

E-Article

2

Structural and Sensory Characterization of Novel Sesquiterpene Lactones from Iceberg Lettuce

by: Mai, Franziska; Glomb, Marcus A.
In: Journal of Agricultural and Food Chemistry (2016)

E-Article

3

Lettucenin Sesquiterpenes Contribute Significantly to the Browning of Lettuce

by: Mai, Franziska; Glomb, Marcus A.
In: Journal of Agricultural and Food Chemistry (2014)

E-Article

4

Titelbild: Maillard Degradation Pathways of Vitamin C (Angew. Chem. 18/2013)

by: Smuda, Mareen; Glomb, Marcus A.
In: Angewandte Chemie (2013)

E-Article

5

Cover Picture: Maillard Degradation Pathways of Vitamin C (Angew. Chem. Int. Ed. 18/2013)

by: Smuda, Mareen; Glomb, Marcus A.
In: Angewandte Chemie International Edition (2013)

E-Article

6

Maillard Degradation Pathways of Vitamin C

by: Smuda, Mareen; Glomb, Marcus A.
In: Angewandte Chemie (2013)

E-Article

7

Maillard Degradation Pathways of Vitamin C

by: Smuda, Mareen; Glomb, Marcus A.
In: Angewandte Chemie International Edition (2013)

E-Article

8

Fragmentation Pathways during Maillard-Induced Carbohydrate Degradation

by: Smuda, Mareen; Glomb, Marcus A.
In: Journal of Agricultural and Food Chemistry (2013)

E-Article

9

A Novel Approach for the Quantitation of Carbohydrates in Mash, Wort, and Beer with RP-HPLC Using 1-Naphthylamine for Precolumn Derivatization

by: Rakete, Stefan; Glomb, Marcus A.
In: Journal of Agricultural and Food Chemistry (2013)

E-Article

10

Isolation of Phenolic Compounds from Iceberg Lettuce and Impact on Enzymatic Browning

by: Mai, Franziska; Glomb, Marcus A.
In: Journal of Agricultural and Food Chemistry (2013)

E-Article

11

Novel Insights into the Maillard Catalyzed Degradation of Maltose

by: Smuda, Mareen; Glomb, Marcus A.
In: Journal of Agricultural and Food Chemistry (2011)

E-Article

12

Analysis and Chemistry of Migrants from Wine Fining Polymers

by: Schubert, Martin; Glomb, Marcus A.
In: Journal of Agricultural and Food Chemistry (2010)

E-Article

13

Reactivity of 1-Deoxy-d-erythro-hexo-2,3-diulose: A Key Intermediate in the Maillard Chemistry of Hexoses

by: Voigt, Michael; Glomb, Marcus A.
In: Journal of Agricultural and Food Chemistry (2009)

E-Article

14

Degradation of Glucose: Reinvestigation of Reactive α-Dicarbonyl Compounds†

by: Gobert, Jenny; Glomb, Marcus A.
In: Journal of Agricultural and Food Chemistry (2009)

E-Article

15

Characterization of Phenolic Compounds in Rooibos Tea

by: Krafczyk, Nicole; Glomb, Marcus A.
In: Journal of Agricultural and Food Chemistry (2008)

E-Article

16

Amides Are Novel Protein Modifications Formed by Physiological Sugars

by: Glomb, Marcus A.; Pfahler, Christoph
In: Journal of Biological Chemistry (2001)

E-Article

17

Isolation and Characterization of Glyoxal−Arginine Modifications

by: Glomb, Marcus A.; Lang, Gerhard
In: Journal of Agricultural and Food Chemistry (2001)

E-Article

18

Detection of α-Dicarbonyl Compounds in Maillard Reaction Systems and in Vivo

by: Glomb, Marcus A.; Tschirnich, Roswitha
In: Journal of Agricultural and Food Chemistry (2001)

E-Article

19

Synthesis of 1-deoxy-d-erythro-hexo-2,3-diulose, a major hexose Maillard intermediate

by: Glomb, Marcus A.; Pfahler, Christoph
In: Carbohydrate Research (2000)

E-Article

20

Entwicklung, Validierung und Anwendung einer Methode zur Vitamin D-Analytik in Lebensmitteln mittels LC-MS/MS

by: Seeburg, Nicole (Author); Glomb, Marcus (Degree supervisor); Rohn, Sascha (Degree supervisor)

Halle, Saale: Universitäts- und Landesbibliothek Sachsen-Anhalt, 2014

E-Book Thesis

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