selected publications
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academic article
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Characterization and reactivity of soot from fast pyrolysis of lignocellulosic compounds and monolignols.
Applied Energy.
212.
2018
Influence of mediators on laccase catalyzed radical formation in lignin.
Enzyme and Microbial Technology.
116.
2018
Interactions of coffee and bread crust melanoidins with hydroxycinnamic and hydroxybenzoic acids in aqueous radical environment.
Food Research International.
108.
2018
The Nature of Stable Char Radicals: An ESR and DFT Study of Structural and Hydrogen Bonding Requirements.
ChemPlusChem.
83.
2018
Direct rate assessment of laccase catalysed radical formation in lignin by electron paramagnetic resonance spectroscopy.
Enzyme and Microbial Technology.
106.
2017
Interactions between macromolecule-bound antioxidants and Trolox during liposome autoxidation: A multivariate approach.
Food Chemistry.
237.
2017
Kinetic Models for the Role of Protein Thiols during Oxidation in Beer..
Journal of Agricultural and Food Chemistry.
65.
2017
Characterization of free radicals by electron spin resonance spectroscopy in biochars from pyrolysis at high heating rates and at high temperatures.
Biomass and Bioenergy.
94.
2016
Free radical formation by Lactobacillus acidophilus NCFM is enhanced by antioxidants and decreased by catalase.
Food Research International.
79.
2016
High molecular weight compounds generated by roasting barley malt are pro-oxidants in metal-catalyzed oxidations.
European Food Research and Technology.
242.
2016
Implications of Xanthohumol Enrichment on the Oxidative Stability of Pale and Dark Beers.
Journal of the American Society of Brewing Chemists.
74.
2016
Liquid-core nanocellulose-shell capsules with tunable oxygen permeability.
Carbohydrate Polymers.
136.
2016
Localized lipid autoxidation initiated by two-photon irradiation within single oil droplets in oil-in-water emulsions.
Food Chemistry.
199.
2016
Quinone-induced protein modifications: Kinetic preference for reaction of 1,2-benzoquinones with thiol groups in proteins.
Free Radical Biology and Medicine.
97.
2016
7 Quinone Adduction to Proteins: Rate Constants for Adduct Formation at Thiol and Amine Groups and Consequences for Protein Modification.
Free Radical Biology and Medicine.
87.
2015
Antioxidative Mechanisms of Sulfite and Protein-Derived Thiols during Early Stages of Metal Induced Oxidative Reactions in Beer..
Journal of Agricultural and Food Chemistry.
63.
2015
Catalase Expression Is Modulated by Vancomycin and Ciprofloxacin and Influences the Formation of Free Radicals in Staphylococcus aureus Cultures.
Applied and Environmental Microbiology.
81.
2015
Characterisation of a whey protein hydrolysate as antioxidant.
International Dairy Journal.
47.
2015
Effect of Protease Treatment during Mashing on Protein-Derived Thiol Content and Flavor Stability of Beer during Storage.
Journal of the American Society of Brewing Chemists.
73.
2015
Fatty acids and oxidative stability of meat from lambs fed carob-containing diets.
Food Chemistry.
182.
2015
PP17 Kinetic investigation of the reaction of 4-methylbenzoquinone with thiol and amine compounds: consequences for protein modification.
Free Radical Biology and Medicine.
86.
2015
Partial coalescence in emulsions: The impact of solid fat content and fatty acid composition.
European Journal of Lipid Science and Technology.
117.
2015
342 Protein Thiols and Sulfite: Competing or Complementary Antioxidants in Beer?.
Free Radical Biology and Medicine.
76.
2014
Competitive displacement of sodium caseinate by low-molecular-weight emulsifiers and the effects on emulsion texture and rheology..
Langmuir.
30.
2014
Detection of radicals in single droplets of oil-in-water emulsions with the lipophilic fluorescent probe BODIPY665/676 and confocal laser scanning microscopy.
Free Radical Biology and Medicine.
70.
2014
Dietary citrus pulp improves protein stability in lamb meat stored under aerobic conditions.
Meat Science.
97.
2014
Epicatechin and epigallocatechin gallate inhibit formation of intermediary radicals during heating of lysine and glucose.
Food Chemistry.
146.
2014
Evidence for transfer of radicals between oil-in-water emulsion droplets as detected by the probe (E,E)-3,5-bis(4-phenyl-1,3-butadienyl)-4,4-difluoro-4-bora-3a,4a-diaza-s-indacene, BODIPY(665/676.)..
Journal of Agricultural and Food Chemistry.
62.
2014
Mechanisms of radical formation in beef and chicken meat during high pressure processing evaluated by electron spin resonance detection and the addition of antioxidants.
Food Chemistry.
150.
2014
Modulating the structural properties of β-d-glucan degradation products by alternative reaction pathways.
Carbohydrate Polymers.
99.
2014
Oxidative stabilization of mixed mayonnaises made with linseed oil and saturated medium-chain triglyceride oil.
Food Chemistry.
152.
2014
Quality of pilsner malt and roasted malt during storage.
Journal of the Institute of Brewing.
120.
2014
The effects of low-molecular-weight emulsifiers in O/W-emulsions on microviscosity of non-solidified oil in fat globules and the mobility of emulsifiers at the globule surfaces.
Journal of Colloid and Interface Science.
419.
2014
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chapter
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ESR Spectroscopy for the Study of Oxidative Processes in Food and Beverages.
Springer Nature.
2018
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Beer thiol-containing compounds and redox stability: kinetic study of 1-hydroxyethyl radical scavenging ability..
Journal of Agricultural and Food Chemistry.
2013
ESR spin trapping for characterization of radical formation in Lactobacillus acidophilus NCFM and Listeria innocua.
Journal of Microbiological Methods.
2013
Formation of radicals during heating lysine and glucose in solution with an intermediate water activity.
Free Radical Research.
2013
Influence of barley varieties on wort quality and performance..
Journal of Agricultural and Food Chemistry.
2013
Quantification of protein thiols using ThioGlo 1 fluorescent derivatives and HPLC separation.
Analyst.
2013
Reduction of ferrylmyoglobin by theanine and green tea catechins. Importance of specific Acid catalysis..
Journal of Agricultural and Food Chemistry.
2013
Stability of whippable oil-in-water emulsions: Effect of monoglycerides on crystallization of palm kernel oil.
Food Research International.
2013
Storage stability of pasteurized non‐filtered beer.
Journal of the Institute of Brewing.
2013
Thiol oxidation and protein cross-link formation during chill storage of pork patties added essential oil of oregano, rosemary, or garlic.
Meat Science.
2013