Just published:

Identification of Eugenol as the Major Determinant of GABAA-Receptor Activation by Aqueous Syzygium aromaticum L. (Clove Buds) Extract Journal of Functional Foods DOI 10.1016/j.jff.2017.08.033

Targeted Proteome Analysis with Isotope-Coded Protein Labels for Monitoring the Influence of Dietary Phytochemicals on the Expression of Cytoprotective Proteins in Primary Human Colon Cells Journal of Proteomics DOI 10.1016/j.jprot.2017.06.023

Identification of the Beer Component Hordenine as Food-Derived Dopamine D2 Receptor Agonist by Virtual Screening a 3D Compound Database Scientific Reports DOI: 10.1038/srep44201

Targeted Label-free Quantification of Interleukin-8 in PMA-Activated U937 Cell Secretome by NanoLC-ESI-MS/MS-sSRM  Proteomics DOI: 10.1002/pmic.201600455

Quo vadis 2014 - a position paper from the Lebensmittelchemische Gesellschaft

Food chemistry at the "Lange Nacht der Wissenschaften" 2015

The aim of food chemistry is to gain insight into the molecular composition of foods and to identify their biofunctional, physiological and technological properties. Thereto, bioanalytical and instrumental methods as well as biochemical and cytological procedures are used. The combination of food chemistry with pharmaceutical technology and medicinal chemistry builds a molecular bridge between the departments of medicine, of natural science and of technical science at the university of Erlangen-Nuremberg.

Henriette Schmidt-Burkhardt Chair of Food Chemistry
Department of Chemistry and Pharmacy
Schuhstraße 19
91052 Erlangen
Tel.: +49-(0)9131-85-24112
Fax.: +49-(0)9131-85-22587