Publications - Publikationen 2008
2067
Andersen G, Harnack K, Ebersdobler HF, Somoza V (2008) Ann Nutr Metab 52: 250-256. Dietary eicosapentaenoic acid and docosahexaenoic acid are more
effective than α-linolenic acid in improving insulin sensitivity in rats
2068
Andersen G, Koehler P, Somoza V (2008) Curr Topics Nutr Res 6: 15-22. Postprandial glucose and free fatty acid response is improved by wheat fortified
with germinated wheat seedlings
2069
Breidbach T, Schieberle P (2008) Structure/odor relationships in homologous series of esters. In: Recent Highlights in Flavor Chemistry & Biology (Hofmann T,
Meyerhof W, Schieberle P, eds) Proceeding of the 8th Wartburg Symposium on Flavor Chemistry and Biology, Eisenach, published by Deutsche Forschungsanstalt
für Lebensmittelchemie, Garching, pp 71-75
2070
Buhr K, Buettner A, Schieberle P (2008) Troubleshooting proton transfer reaction-mass spectrometry. In: Recent Highlights in Flavor Chemistry & Biology
(Hofmann T, Meyerhof W, Schieberle P, eds) Proceeding of the 8th Wartburg Symposium on Flavor Chemistry and Biology, Eisenach, published by Deutsche
Forschungsanstalt für Lebensmittelchemie, Garching, pp 185-190
2071
Burkon A, Somoza V (2008) Mol Nutr Food Res 52: 549-557. Quantification of free and protein-bound trans-resveratrol metabolites and identification of
trans-resveratrol-C/O-conjugated diglucuronides – two novel resveratrol metabolites in human plasma
2072
Czerny M, Schieberle P (2008) Identification of intense odorants in leathers produced by different tanning systems. In: Recent Highlights in Flavor Chemistry
& Biology (Hofmann T, Meyerhof W, Schieberle P, eds) Proceeding of the 8th Wartburg Symposium on Flavor Chemistry and Biology, Eisenach, published by Deutsche
Forschungsanstalt für Lebensmittelchemie, Garching, pp 351-355
2073
Egert S, Rassoul F, Bösch-Saadatmandi C, Richter V, Rimbach G, Erbersdobler HF, Somoza V, Wahrburg U (2007) Curr Topics Nutr Res 5: 189-196.
Effects of controlled diets enriched with alpha-linolenic acid, eicosapentaenoic acid or docosahexaenoic acid on soluble adhesion molecules and endothelin-1
concentrations in healthy volunteers
2074
Fischer A, Grab W, Schieberle P (2008) Eur Food Res Technol 227: 735-744. Characterisation of the most odour-active compounds in a peel oil extract
from Pontianak oranges (Citrus nobilis var. Lour. Microcarpa Hassk.)
2075
Granvogl M, Koehler P, Latzer L, Schieberle P (2008) J Agric Food Chem 56: 6087-6092. Development of a stable isotope dilution assay for the quantitation
of glycidamide and its application to foods and model systems
2076
Granvogl M, Schieberle P (2008) Development of a new stable isotope dilution assay for the quantification of the onion odorant methyl propyl trisulphide.
In: Recent Highlights in Flavor Chemistry & Biology (Hofmann T, Meyerhof W, Schieberle P, eds) Proceeding of the 8th Wartburg Symposium on Flavor Chemistry
and Biology, Eisenach, published by Deutsche Forschungsanstalt für Lebensmittelchemie, Garching, pp 169-175
2077
Hartmann S, Koehler P (2008) J Cereal Sci 47: 576-586. Fractionation of cereal flour by sedimentation in non-aqueous systems. I. Development of the
method and chemical characterisation of the fractions
2078
Hartmann S, Koehler P (2008) J Cereal Sci 47: 548-555. Fractionation of cereal flour by sedimentation in non-aqueous systems. II. Rheological
characterisation and baking performance of the protein fraction
2079
Held S, Schieberle P, Somoza V (2008) Identification of a-terpineol as an anti-inflammatory component of orange juice by in vitro and ex vivo studies.
In: Recent Highlights in Flavor Chemistry & Biology (Hofmann T, Meyerhof W, Schieberle P, eds) Proceeding of the 8th Wartburg Symposium on Flavor Chemistry
and Biology, Eisenach, published by Deutsche Forschungsanstalt für Lebensmittelchemie, Garching, pp 239-244
2080
Held S, Somoza V (2008) Curr Topics Nutr Res 6: 23-28. Identification of volatile orange juice components that increase the IL-4 and IL-10 formation
in buccal cells
2081
Kirchhoff E (2008) Souci - Fachmann - Kraut, Food Composition and Nutriton Tables (Deutsche Forschungsanstalt für Lebensmittelchemie, Hrsg)
7. Aufl., Medpharm Scientific Publishers
2082
Muellenbach EA, Diehl CJ, Teachey MK, Lindborg KA, Archuleta TL, Harrell NB, Andersen G, Somoza V, Hasselwander O, Matuschek M, Henriksen EJ (2008)
Metabolis 57: 1465-1472. Interactions of the advanced glycation end product inhibitor pyridoxamine and the antioxidant α-lipoic acid on insulin resistance in the
obese Zucker rat
2083
Mujico JR, Menna MC, Lombardia M, Hernando A, Wieser H, Mendez E (2008) On the way to reliable quantification of barley hordeins using the R5 ELISA
technique. In: Proceedings of the 22nd Meeting of the Working Group on Prolamin Analysis and Toxicity (Stern M, ed) Verlag Wissenschaftliche Scripten, Zwickau,
pp 29-34
2084
Reinbold J, Rychlik M, Asam S, Wieser H, Köhler P (2008) J Agric Food Chem 56: 6844-6850. Concentrations of total glutathione and cysteine in wheat
flour as affected by sulfur deficiency and correlation to quality parameters
2085
Rubach M, Lang R, Hofmann T, Somoza V (2008) Ann NY Acad Sci 1126: 310-314. Time-dependent component-specific regulation of gastric acid
secretion-related proteins by roasted coffee constituents
2086
Schmid K, Haslbeck M, Buchner J, Somoza V (2008) Ann NY Acad Sci 1126: 257-261. Induction of heat shock proteins and the proteasome system by
casein-Nε-(carboxymethyl)lysine and Nε-(carboxymethyl)lysine in caco-2 cells
2087
Schuh C, Schmid K, Schieberle P (2008) Aroma active compounds in a green tea infusion (Darjeeling) – comparison with odorants of a black tea
beverage. In: Recent Highlights in Flavor Chemistry & Biology (Hofmann T, Meyerhof W, Schieberle P, eds) Proceeding of the 8th Wartburg Symposium on Flavor
Chemistry and Biology, Eisenach, published by Deutsche Forschungsanstalt für Lebensmittelchemie, Garching, pp 117-122
2088
Seal CJ, de Mul A, Eisenbrand G, Haverkort AJ, Franke K, Lalljie SPD, Mykkänen H, Reimerdes E, Scholz G, Somoza V, Tuijtelaars S, van Boekel M, van
Klaveren J, Wilcockson SJ, Wilms L (2008) Br J Nutr 99: S1-46. Risk-benefit considerations of mitigation measures on acrylamide content of foods – a
case study on potatoes, cereals and coffee
2089
Šebeková K, Saavedra G, Zumpe C, Somoza V, Klenovicsova K, Birlouez-Aragon I (2008) Ann NY Acad Sci 1126: 177-180. Plasma
concentration and urinary excretion of Nε-(carboxymethyl)lysine in breast milk- and formula-fed infants
2090
Šebeková K, Somoza V, Jarèušková M, Heidland A, Podracká L (2008) Int J Ped 21: 1-7. Plasma advanced
glycation end products are decreased in obese children compared with lean controls
2091
Selmair PL, Koehler P (2008) J Agric Food Chem 56: 6691-6700. Baking performance of synthetic glycolipids in comparison to commercial surfactants
2092
Somoza V (2008) Mol Nutr Food Res 52: 305-306. Physiological effects of thermally treated foods
2093
Steinhaus M, Bogen J, Schieberle P (2008) From apple to juice – changes in key aroma compounds during processing. In: Recent Highlights in Flavor
Chemistry & Biology (Hofmann T, Meyerhof W, Schieberle P, eds) Proceeding of the 8th Wartburg Symposium on Flavor Chemistry and Biology, Eisenach,
published by Deutsche Forschungsanstalt für Lebensmittelchemie, Garching, pp 123-128
2094
Steinhaus M, Schieberle P (2007) Lebensmittelchemie 61: 147-148. Der Einfluss progressiver Verfahren der Rohkaffeeaufbereitung auf den Gehalt der
charakteristischen Kaffeefehlaromastoffe Ethyl-2- und Ethyl-3-methylbutanoat
2095
Steinhaus M, Schieberle P (2007) Proc Eur Prev Conv Congr 31: 112-119. Transfer of the potent hop odorants linalool, geranoil and
4-methyl-4-sulfanyl-2-pentanone from hops into beer
2096
Steinhaus M, Schieberle P (2008) Focus on Pepper 3: 23-33. Off-flavours in pepper production – molecular background, formation and prevention
2097
Steinhaus M, Sinuco D, Polster J, Osorio C, Schieberle P (2008) J Agric Food Chem 56: 4120-4127. Characterization oft he aroma-active compounds in pink
guava (Psidium guajava, L.) by application of the aroma extract dilution analysis
2098
Stenman SM, Lindfors K, Korponay-Szabo IR, Lohi O, Saavalainen P, Partanen J, Haimilia K, Wieser H, Mäki M, Kaukinen K (2008) BMC Immunol 9:
6-13. Secretion of celiac disease autoantibodies after in vitro gliadin challenge is dependent on small-bowel mucosal transglutaminase 2-specific IgA deposits
2099
The Maillard Reaction. Recent Advances in Food and Biomedical Sciences (2008) Analysis of the New York Academy of Sciences, Vol 1126 (Schleicher E,
Somoza V, Schieberle P, eds) Blackwell Publishing, Boston, Massachusetts
2100
Tietz M, Buettner A, Conde-Petit B (2008) Starch flavor interactions: Impact of starch structure and release from food model systems. In: Recent Highlights
in Flavor Chemistry & Biology (Hofmann T, Meyerhof W, Schieberle P, eds) Proceeding of the 8th Wartburg Symposium on Flavor Chemistry and Biology, Eisenach,
published by Deutsche Forschungsanstalt für Lebensmittelchemie, Garching, pp 429-432
2101
Wieser H (2008) Zöliakie Aktuell 3: 4-7. Zöliakie: Neues aus Wissenschaft und Forschung
2102
Wieser H (2008) Detection of gluten. In: Gluten-free cereal products and beverages (Arendt EK, Bello FD, eds) Elsevier, pp 47-80
2103
Wieser H, Erbs M, Manderscheid R, Weigel H-J (2008) Getreidetechnologie 62: 227-233. Einfluss einer erhöhten CO2-Konzentration auf
die Proteinzusammensetzung von Weizen
2104
Wieser H, Hartmann G, Koehler P (2008) Ernährung/Nutrition, 32: 202-205. Enzyme aus gekeimtem Getreide – Hilfe für Zöliakiekranke ?
2105
Wieser H, Koehler P (2008) Cereal Chem 85: 1-13. The biochemical basis of celiac disease
2106
Wieser H, Manderscheid R, Erbs M, Weigel H-J (2008) J Agric Food Chem 56: 6531-6535. Effects of elevated atmospheric CO2 concentrations
on the quantitative protein composition of wheat grain
2107
Wieser H, Vermeulen N, Gärtner F, Jänsch A, Vogel RF (2008) Getreidetechnologie 62: 38-45. Abbau von Kleberproteinen während der
Sauerteigfermentation
2108
Wieser H, Vermeulen N, Gaertner F, Vogel RF (2008) Eur Food Technol 226: 1495-1502. Effects of different Lactobacillus and Enterococcus strains and
chemical acidification regarding degradation of gluten proteins during sourdough fermentation
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