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Proksch, Nicolas
6
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Online (6)
Mediatypes
Articles (Online) (5)
OpenAccess-fulltext (1)
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1
Influence of Hydroxycinnamic Acids on the Maillard Reaction..:
Bork, Leon Valentin
;
Proksch, Nicolas
;
Stobernack, Tobias
..
Journal of Agricultural and Food Chemistry. 72 (2024) 28 - p. 15933-15947 , 2024
Link:
https://doi.org/10.1021/..
?
2
Enzymatische Bildung von Aminen ausgehend von Glucosinolate..:
Proksch, Nicolas
;
Witzel, Katja
;
Rohn, Sascha
.
Lebensmittelchemie. 78 (2024) S1 - p. , 2024
Link:
https://doi.org/10.1002/..
?
3
Contribution of Hydroxycinnamic Acids to Color Formation in..:
Bork, Leon Valentin
;
Proksch, Nicolas
;
Rohn, Sascha
.
Journal of Agricultural and Food Chemistry. 72 (2024) 3 - p. 1708-1720 , 2024
Link:
https://doi.org/10.1021/..
?
4
Die Rolle phenolischer Verbindungen in der Maillard‐Reaktio..:
Bork, Leon V.
;
Proksch, Nicolas
;
Steinbauer, Luca S.
..
Lebensmittelchemie. 78 (2024) S1 - p. , 2024
Link:
https://doi.org/10.1002/..
?
5
Untersuchungen von Kaffeemodellsystemen zur Charakterisieru..:
Proksch, Nicolas
;
Bork, Leon
;
Rohn, Sascha
.
Lebensmittelchemie. 77 (2023) S1 - p. , 2023
Link:
https://doi.org/10.1002/..
?
6
Contribution of Hydroxycinnamic Acids to Color Formation in..:
Leon Valentin Bork
;
Nicolas Proksch
;
Sascha Rohn
.
doi:10.1021/acs.jafc.3c07168.s001. , 2024
Link:
https://doi.org/10.1021/..
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