Quantitation of free glycation compounds in saliva von Manig, Friederike, Hellwig, Michael, Pietz, Franziska, Henle, Thomas

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Identification and quantification of methylglyoxal as the dominant antibacterial constituent of Manuka (Leptospermum scoparium) honeys from New Zealand von Mavric, Elvira, Wittmann, Silvia, Barth, Gerold, Henle, Thomas

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Manuka honey (Leptospermum scoparium) inhibits jack bean urease activity due to methylglyoxal and dihydroxyacetone von Rückriemen, Jana, Klemm, Oliver, Henle, Thomas

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3-Deoxygalactosone, a “New” 1,2-Dicarbonyl Compound in Milk Products von Hellwig, Michael, Degen, Julia, Henle, Thomas

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Acid-Induced Gelation of Enzymatically and Nonenzymatically Cross-Linked CaseinsTexture Properties, and Microstructural Insights von Hannß, Mariella, Böhm, Wendelin, Drichel, Sabine, Henle, Thomas

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Modification and properties of African yam bean ( Sphenostylis stenocarpa Hochst. Ex A. Rich.) Harms starch I: Heat moisture treatments and annealing von Adebowale, K.O., Henle, Thomas, Schwarzenbolz, Uwe, Doert, Thomas

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Dietary Influence on Urinary Excretion of 3‑Deoxyglucosone and Its Metabolite 3‑Deoxyfructose von Degen, Julia, Beyer, Helene, Heymann, Björn, Hellwig, Michael, Henle, Thomas

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Formation of Maillard Reaction Products during Heat Treatment of Carrots von Wellner, Anne, Huettl, Christine, Henle, Thomas

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3-Phenyllactic Acid and Polyphenols Are Substances Enhancing the Antibacterial Effect of Methylglyoxal in Manuka Honey von Thierig, Marcus, Raupbach, Jana, Wolf, Diana, Mascher, Thorsten, Subramanian, Kannan, Henle, Thomas

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Inhibitory effect of polyphenol-rich extracts of jute leaf (Corchorus olitorius) on key enzyme linked to type 2 diabetes (α-amylase and α-glucosidase) and hypertension (angiotensin... von Oboh, Ganiyu, Ademiluyi, Adedayo O., Akinyemi, Ayodele J., Henle, Thomas, Saliu, Jamiyu A., Schwarzenbolz, Uwe

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Utilization of the Dicarbonyl Compounds 3-Deoxyglucosone and 3-Deoxymaltosone during Beer Fermentation by Saccharomyces Yeasts von Kertsch, Anna-Lena, Brysch-Herzberg, Michael, Ostermann, Kai, Henle, Thomas

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Studies about the Dietary Impact on “Free” Glycation Compounds in Human Saliva von Manig, Friederike, Hellwig, Michael, Pietz, Franziska, Henle, Thomas

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AGEs in foods: Do they play a role in uremia? von Henle, Thomas

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A Comprehensive Evaluation of Flavor Instability of Beer (Part 2): The Influence of De Novo Formation of Aging Aldehydes von Nobis, Arndt, Kwasnicki, Melanie, Lehnhardt, Florian, Hellwig, Michael, Henle, Thomas, Becker, Thomas, Gastl, Martina

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Antioxidant properties of polar and non-polar extracts of some tropical green leafy vegetables von Oboh, Ganiyu, Raddatz, Heike, Henle, Thomas

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Food Protein Sterylation: Chemical Reactions between Reactive Amino Acids and Sterol Oxidation Products under Food Processing Conditions von Kamgang Nzekoue, Franks, Henle, Thomas, Caprioli, Giovanni, Sagratini, Gianni, Hellwig, Michael

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Alligator pepper/Grain of Paradise (Aframomum melegueta) modulates Angiotensin-I converting enzyme activity, lipid profile and oxidative imbalances in a rat model of hypercholester... von Adefegha, Stephen A., Oboh, Ganiyu, Adefegha, Omowunmi M., Henle, Thomas

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Identification and Quantification of Inhibitors for Angiotensin-Converting Enzyme in Hypoallergenic Infant Milk Formulas von Martin, Melanie, Wellner, Anne, Ossowski, Ines, Henle, Thomas

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Baking, Ageing, Diabetes: A Short History of the Maillard Reaction von Hellwig, Michael, Henle, Thomas

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Studies on the occurrence and formation of 1,2-dicarbonyls in honey von WEIGEL, Kai U, OPITZ, Tommy, HENLE, Thomas

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