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41 |
Crosslinking of casein by microbial transglutaminase and its resulting influence on the stability of micelle structure
Enthalten in Biotechnology journal Bd. 2, 2007, Nr. 4: 456-461. 6 S.
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42 |
Casein gelation under simultaneous action of transglutaminase and glucono‐δ‐lactone
Enthalten in Nahrung Bd. 48, 2004, Nr. 3: 165-168. 4 S.
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43 |
Studien über das reaktive Verhalten von Milchproteinen bei der Maillard-Reaktion
Henle, Thomas, 1991
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44 |
Flavour compounds in backslop fermented uji (an East African sour porridge)
Enthalten in European food research and technology Bd. 218, 5.3.2004, Nr. 6, date:5.2004: 579-583
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45 |
Honey – a potential agent against Porphyromonas gingivalis: an in vitro study
Enthalten in BMC oral health Bd. 14, 25.3.2014, Nr. 1, date:12.2014: 1-9
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46 |
Quantification of the glycation compound 6-(3-hydroxy-4-oxo-2-methyl-4(1H)-pyridin-1-yl)-l-norleucine (maltosine) in model systems and food samples
Enthalten in European food research and technology Bd. 242, 7.10.2015, Nr. 4, date:4.2016: 547-557
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47 |
Risk-seeking for losses is associated with 5-HTTLPR, but not with transient changes in 5-HT levels
Enthalten in Psychopharmacology Bd. 235, 5.5.2018, Nr. 7, date:7.2018: 2151-2165
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48 |
Salivary nitrate/nitrite and acetaldehyde in humans: potential combination effects in the upper gastrointestinal tract and possible consequences for the in vivo formation of N-nitroso compounds—a hypothesis
Enthalten in Archives of toxicology Bd. 96, 4.5.2022, Nr. 6, date:6.2022: 1905-1914
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49 |
Henle, Thomas
1961- / Lebensmittelchemiker
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