Just published:

Profiling of Multiphosphorylated Peptides in Kefir and Their Release During Simulated Gastrointestinal Digestion ACS Omega DOI 10.1021/acsomega.8b03105

Influence of the Fat/Carbohydrate Component of Snack Food on Energy Intake Pattern and Reinforcing Properties in Rodents Behavioural Brain Research DOI 10.1016/j.bbr.2019.02.041

Design of a Prediction Model for the Differentiation of Pasteurized Milk from Heated ESL Milk by Peptide Profiling Proteomics DOI 10.1002/pmic.201800292

Quantification of co-, n-, and ad-Lupulone in Hop-Based Dietary Supplements and Phytopharmaceuticals and Modulation of Their Contents by the Extraction Method Journal of Pharmaceutical and Biomedical Analysis DOI 10.1016/j.jpba.2019.02.022

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
Nikolaus-Fiebiger-Str. 10 (Chemikum)
91058 Erlangen
Tel.:  +49-(0)9131-85-65593