Detailansicht

Wissensnetz

Person

Sascha Rohn (1973-)

Lebensmittelchemiker

Name	Sascha Rohn
Zeit	1973- (Lebensdaten)
Ort	Deutschland
Akademischer Grad bzw. Titel	Prof. Dr.
Beruf	Lebensmittelchemiker (charakteristischer Beruf)
Beziehung	Institut für Biochemie und Lebensmittelchemie (Hamburg). Abteilung Lebensmittelchemie
Weitere Angaben	Univ. Hamburg, Fak. für Mathematik, Informatik und Naturwissenschaften, Fachbereich Chemie, Diss. Fachbereich Ernährungswissenschaft
Quelle	http://www.chemie.uni-hamburg.de/lc/Rohn.html
Datensatztyp	Person
GND-Nummer	124273068
Datensatz-ID	124273068
Beteiligt an alle anzeigen Agar aerogel powder particles for future life science applications: fabrication and investigations on swelling behavior and cell compatibility Agar aerogel powder particles for future life science applications : fabrication and investigations on swelling behavior and cell compatibility Degradation of glucosinolates and formation of isothiocyanates, nitriles, amines, and N,N’-dialk(en)yl thioureas during domestic boiling of red cabbage Effect of ultrasound and fibre enrichment on aroma profile and texture characteristics of pea protein-based yoghurt alternatives Formation of Cysteine Adducts with Chlorogenic Acid in Coffee Beans Impact of different plant constituents on the thermal stability of glucosinolates Plant matrix concentration and redox status influence thermal glucosinolate stability and formation of nitriles in selected Brassica vegetable broths The Impact of Cornelian Cherry (Cornus mas L.) on Cardiometabolic Risk Factors: A Meta-Analysis of Randomised Controlled Trials Thermal degradation and oxidation of glucosinolates in model systems and Brassica vegetable broth is mediated by redox-active compounds Organic Pea Starches – I. Comprehensive Investigation of Morphological and Molecular Properties Valorization of faba bean (Vicia faba) by-products A monocentric, randomized, double-blind, controlled crossover trial of nasturtium (tropaeolum majus) on the lipid regulator prostaglandin E2 A monocentric, randomized, double-blind, controlled crossover trial of nasturtium (Tropaeolum majus) on the lipid regulator prostaglandin E2 A monocentric, randomized, double-blind, controlled crossover trial of nasturtium (Tropaeolum majus) on the lipid regulator prostaglandin E2 Analysis and correlations of the protein content and selected ‘antinutrients’ of faba beans (Vicia faba) in a German sample set of the cultivation years 2016, 2017, and 2018 Impact of Phenolic Acid Derivatives on the Oxidative Stability of β-Lactoglobulin-Stabilized Emulsions Organic Pea Starches – I. Comprehensive Investigation of Morphological and Molecular Properties Utilization of Brewer’s Spent Grains and Agricultural Residues in Pig Feed Formation Zinc Tolerance of Special Yeasts and Lactic Acid Bacteria for Use in the Food Industry Impact of Phenolic Acid Derivatives on β-Lactoglobulin Stabilized Oil-Water-Interfaces Advanced Research on Glucosinolates in Food Products Impact of phenolic acid derivatives on β-lactoglobulin stabilized oil-water-interfaces Phytic Acid Content of Faba Beans (Vicia faba)—Annual and Varietal Effects, and Influence of Organic Cultivation Practices Systematic Studies on the Antioxidant Capacity and Volatile Compound Profile of Yellow Mealworm Larvae (T. molitor L.) under Different Drying Regimes Allyl isothiocyanate: a TAS2R38 receptor-dependent immune modulator at the interface between personalized medicine and nutrition Allyl Isothiocyanate: A TAS2R38 Receptor-Dependent Immune Modulator at the Interface Between Personalized Medicine and Nutrition Bread enriched with legume microgreens and leaves Characterization of Conjugates between α-Lactalbumin and Benzyl Isothiocyanate—Effects on Molecular Structure and Proteolytic Stability Determination of Isothiocyanate-Protein Conjugates in a Vegetable-Enriched Bread Formation of Secondary and Tertiary Volatile Compounds Resulting from the Lipid Oxidation of Rapeseed Oil Immunological Analysis of Isothiocyanate-Modified α-Lactalbumin Using High-Performance Thin Layer Chromatography Relationship between Phenolic Compounds, Antioxidant Properties, and the Allergenic Protein Mal d 1 in Different Selenium-Biofortified Apple Cultivars (Malus domestica) Relationship between Phenolic Compounds, Antioxidant Properties, and the Allergenic Protein Mal d 1 in Different Selenium-Biofortified Apple Cultivars (Malus domestica) Seasonal Variation of Glucosinolate Hydrolysis Products in Commercial White and Red Cabbages (Brassica oleracea var. capitata) The Formation of Methyl Ketones during Lipid Oxidation at Elevated Temperatures Diverse Excretion Pathways of Benzyl Glucosinolate in Humans after Consumption of Nasturtium (Tropaeolum majus L.)—A Pilot Study Are raw Brassica vegetables healthier than cooked ones? A randomized, controlled crossover cancer prevention intervention trial with Ethiopian kale Nitrogen form and mycorrhizal inoculation amount and timing affect flavonol biosynthesis in onion (Allium cepa L.) The role of plant processing for the cancer preventive potential of Ethiopian kale (Brassica carinata) The role of plant processing for the cancer preventive potential of Ethiopian kale (Brassica carinata) ChemInform Abstract: Reactivity and Stability of Glucosinolates and Their Breakdown Products in Foods Bedarfsgegenstände : Materialien - Chemie - Wechselwirkungen - Konformität Sulforaphane inhibits damage‐induced poly (ADP‐ribosyl) ation via direct interaction of its cellular metabolites with PARP‐1 The Brassica epithionitrile 1‐cyano‐2,3‐epithiopropane triggers cell death in human liver cancer cells in vitro Reaktivität und Stabilität von Glucosinolaten und ihren Abbauprodukten in Lebensmitteln Reactivity and Stability of Glucosinolates and Their Breakdown Products in Foods Reaktionen von phenolischen Verbindungen als Inhaltsstoffe pflanzlicher Lebensmittel mit ausgewählten Enzymen : Einfluss auf physikochemische Proteineigenschaften und Enzymaktivität

Hinweis

Die Betaversion beinhaltet noch nicht alle Funktionen und Informationen des Katalogs des DNB-Portals. Falls Sie Informationen vermissen oder ein Medium bestellen wollen, besuchen Sie bitte die entsprechende Seite im Katalog des DNB-Portals über folgenden Link:

Katalog der Deutschen Nationalbibliothek

Sascha Rohn (1973-)

Agar aerogel powder particles for future life science applications: fabrication and investigations on swelling behavior and cell compatibility

Agar aerogel powder particles for future life science applications : fabrication and investigations on swelling behavior and cell compatibility

Degradation of glucosinolates and formation of isothiocyanates, nitriles, amines, and N,N’-dialk(en)yl thioureas during domestic boiling of red cabbage

Effect of ultrasound and fibre enrichment on aroma profile and texture characteristics of pea protein-based yoghurt alternatives

Formation of Cysteine Adducts with Chlorogenic Acid in Coffee Beans

Impact of different plant constituents on the thermal stability of glucosinolates

Plant matrix concentration and redox status influence thermal glucosinolate stability and formation of nitriles in selected Brassica vegetable broths

The Impact of Cornelian Cherry (Cornus mas L.) on Cardiometabolic Risk Factors: A Meta-Analysis of Randomised Controlled Trials

Thermal degradation and oxidation of glucosinolates in model systems and Brassica vegetable broth is mediated by redox-active compounds

Organic Pea Starches – I. Comprehensive Investigation of Morphological and Molecular Properties

Valorization of faba bean (Vicia faba) by-products

A monocentric, randomized, double-blind, controlled crossover trial of nasturtium (tropaeolum majus) on the lipid regulator prostaglandin E2

A monocentric, randomized, double-blind, controlled crossover trial of nasturtium (Tropaeolum majus) on the lipid regulator prostaglandin E2

A monocentric, randomized, double-blind, controlled crossover trial of nasturtium (Tropaeolum majus) on the lipid regulator prostaglandin E2

Analysis and correlations of the protein content and selected ‘antinutrients’ of faba beans (Vicia faba) in a German sample set of the cultivation years 2016, 2017, and 2018

Impact of Phenolic Acid Derivatives on the Oxidative Stability of β-Lactoglobulin-Stabilized Emulsions

Organic Pea Starches – I. Comprehensive Investigation of Morphological and Molecular Properties

Utilization of Brewer’s Spent Grains and Agricultural Residues in Pig Feed Formation

Zinc Tolerance of Special Yeasts and Lactic Acid Bacteria for Use in the Food Industry

Impact of Phenolic Acid Derivatives on β-Lactoglobulin Stabilized Oil-Water-Interfaces

Advanced Research on Glucosinolates in Food Products

Impact of phenolic acid derivatives on β-lactoglobulin stabilized oil-water-interfaces

Phytic Acid Content of Faba Beans (Vicia faba)—Annual and Varietal Effects, and Influence of Organic Cultivation Practices

Systematic Studies on the Antioxidant Capacity and Volatile Compound Profile of Yellow Mealworm Larvae (T. molitor L.) under Different Drying Regimes

Allyl isothiocyanate: a TAS2R38 receptor-dependent immune modulator at the interface between personalized medicine and nutrition

Allyl Isothiocyanate: A TAS2R38 Receptor-Dependent Immune Modulator at the Interface Between Personalized Medicine and Nutrition

Bread enriched with legume microgreens and leaves

Characterization of Conjugates between α-Lactalbumin and Benzyl Isothiocyanate—Effects on Molecular Structure and Proteolytic Stability

Determination of Isothiocyanate-Protein Conjugates in a Vegetable-Enriched Bread

Formation of Secondary and Tertiary Volatile Compounds Resulting from the Lipid Oxidation of Rapeseed Oil

Immunological Analysis of Isothiocyanate-Modified α-Lactalbumin Using High-Performance Thin Layer Chromatography

Relationship between Phenolic Compounds, Antioxidant Properties, and the Allergenic Protein Mal d 1 in Different Selenium-Biofortified Apple Cultivars (Malus domestica)

Relationship between Phenolic Compounds, Antioxidant Properties, and the Allergenic Protein Mal d 1 in Different Selenium-Biofortified Apple Cultivars (Malus domestica)

Seasonal Variation of Glucosinolate Hydrolysis Products in Commercial White and Red Cabbages (Brassica oleracea var. capitata)

The Formation of Methyl Ketones during Lipid Oxidation at Elevated Temperatures

Diverse Excretion Pathways of Benzyl Glucosinolate in Humans after Consumption of Nasturtium (Tropaeolum majus L.)—A Pilot Study

Are raw Brassica vegetables healthier than cooked ones? A randomized, controlled crossover cancer prevention intervention trial with Ethiopian kale

Nitrogen form and mycorrhizal inoculation amount and timing affect flavonol biosynthesis in onion (Allium cepa L.)

The role of plant processing for the cancer preventive potential of Ethiopian kale (Brassica carinata)

The role of plant processing for the cancer preventive potential of Ethiopian kale (Brassica carinata)

ChemInform Abstract: Reactivity and Stability of Glucosinolates and Their Breakdown Products in Foods

Bedarfsgegenstände : Materialien - Chemie - Wechselwirkungen - Konformität

Sulforaphane inhibits damage‐induced poly (ADP‐ribosyl) ation via direct interaction of its cellular metabolites with PARP‐1

The Brassica epithionitrile 1‐cyano‐2,3‐epithiopropane triggers cell death in human liver cancer cells in vitro

Reaktivität und Stabilität von Glucosinolaten und ihren Abbauprodukten in Lebensmitteln

Reactivity and Stability of Glucosinolates and Their Breakdown Products in Foods

Reaktionen von phenolischen Verbindungen als Inhaltsstoffe pflanzlicher Lebensmittel mit ausgewählten Enzymen : Einfluss auf physikochemische Proteineigenschaften und Enzymaktivität