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Results:
1-15
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Results: 15
Authors:
Lauber, S
Noack, I
Klostermeyer, H
Henle, T
Citation: S. Lauber et al., Stability of microbial transglutaminase to high pressure treatment, EUR FOOD RE, 213(4-5), 2001, pp. 273-276
Authors:
Lauber, S
Noack, I
Klostermeyer, H
Henle, T
Citation: S. Lauber et al., Oligomerization of beta-lactoglobulin by microbial transglutaminase duringhigh pressure treatment, EUR FOOD RE, 213(3), 2001, pp. 246-247
Authors:
Vanholder, R
Argiles, A
Baurmeister, U
Brunet, P
Clark, W
Cohen, G
De Deyn, PP
Deppisch, R
Descamps-Latscha, B
Henle, T
Jorres, A
Massy, ZA
Rodriguez, M
Stegmayr, B
Stenvinkel, P
Wratten, ML
Citation: R. Vanholder et al., Uremic toxicity: present state of the art, INT J ARTIF, 24(10), 2001, pp. 695-725
Exogenous uptake of carbonyl stress compounds promoting AGE formation fromperitoneal dialysis fluids
Authors:
Wieslander, A
Linden, T
Musi, B
Jarkelid, L
Speidel, R
Beck, W
Henle, T
Deppisch, R
Citation: A. Wieslander et al., Exogenous uptake of carbonyl stress compounds promoting AGE formation fromperitoneal dialysis fluids, CONTR NEPHR, 131, 2001, pp. 82-89
Authors:
Musi, B
Braide, M
Wieslander, A
Rippe, A
Albrektsson, A
Henle, T
Rippe, B
Citation: B. Musi et al., Very high daily intraperitoneal doses of carbonyl compounds affect the morphology, but not the exchange characteristics, of rat peritoneum, BLOOD PURIF, 19(3), 2001, pp. 286-292
Authors:
Deuther-Conrad, W
Franke, S
Sommer, M
Henle, T
Stein, G
Citation: W. Deuther-conrad et al., Differences in the modulating potential of advanced glycation end product (AGE) peptides versus AGE proteins, KIDNEY INT, 59, 2001, pp. S63-S66
Authors:
Henle, T
Citation: T. Henle, Maillard reactions of food proteins: chemical, nutritional and functional aspects, NAHRUNG, 45(3), 2001, pp. 149-149
Authors:
Schwenger, V
Zeier, M
Henle, T
Ritz, E
Citation: V. Schwenger et al., Advanced glycation endproducts (AGEs) as uremic toxins, NAHRUNG, 45(3), 2001, pp. 172-176
Authors:
Bergmann, R
Helling, R
Heichert, C
Scheunemann, W
Mading, P
Wittrisch, H
Johannsen, B
Henle, T
Citation: R. Bergmann et al., Radio fluorination and positron emission tomography (PET) as a new approach to study the in vivo distribution and elimination of the advanced glycation endproducts N-epsilon-carboxymethyllysine (CML) and N-epsilon-carboxyethyllysine (CEL), NAHRUNG, 45(3), 2001, pp. 182-188
Authors:
Lauber, S
Klostermeyer, H
Henle, T
Citation: S. Lauber et al., On the influence of non-enzymatic crosslinking of caseins on the gel strength of yoghurt, NAHRUNG, 45(3), 2001, pp. 215-217
Authors:
Henle, T
Citation: T. Henle, A silent change, NAHRUNG, 45(1), 2001, pp. 1-1
Authors:
Schwarzenbolz, U
Klostermeyer, H
Henle, T
Citation: U. Schwarzenbolz et al., Maillard-type reactions under high hydrostatic pressure: formation of pentosidine, EUR FOOD RE, 211(3), 2000, pp. 208-210
Relationship between the crosslinking of caseins by transglutaminase and the gel strength of yoghurt
Authors:
Lauber, S
Henle, T
Klostermeyer, H
Citation: S. Lauber et al., Relationship between the crosslinking of caseins by transglutaminase and the gel strength of yoghurt, EUR FOOD RE, 210(5), 2000, pp. 305-309
Authors:
Carnio, MC
Holtzel, A
Rudolf, M
Henle, T
Jung, G
Scherer, S
Citation: Mc. Carnio et al., The macrocyclic peptide antibiotic micrococcin P-1 is secreted by the food-borne bacterium Staphylococcus equorum WS 2733 and inhibits Listeria monocytogenes on soft cheese, APPL ENVIR, 66(6), 2000, pp. 2378-2384
Authors:
Henle, T
Deppisch, R
Beck, W
Hergesell, O
Hansch, GM
Ritz, E
Citation: T. Henle et al., Advanced glycated end-products (AGE) during haemodialysis treatment: discrepant results with different methodologies reflecting the heterogeneity of AGE compounds, NEPH DIAL T, 14(8), 1999, pp. 1968-1975
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