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Identification of [6-Hydroxy-2-/hydroxymethyl)-5-oxo-5,6-dihydro-2H-pyran-3-yl]-cysteine (HHPC) as a Cysteine-specific Modification Formed from 3,4-Dideoxyglucosone-3-ene (3,4-DGE) Chemical Research in Toxicology DOI 10.1021/acs.chemrestox.8b00320

Targeted Mass Spectrometry to Monitor Nuclear Accumulation of Endogenous Nrf2 and Its Application to SH-SY5Y Cells Stimulated with Food Components Analytical and Bianalytical Chemistry DOI 10.1007/s00216-018-1560-2

Monitoring of the Dopamine D2 Receptor Agonists Hordenine and N-Methyltyramine During the Brewing Process and in Commercial Beer Samples Food Chemistry DOI 10.1016/j.foodchem.2018.10.067

Absolute Quantification of Two Antimicrobial Peptides αS2-Casein182-207 and αS2-Casein151-181 in Bovine Milk by UHPLC-ESI-MS/MS in sMRM Mode Food Chemistry DOI 10.1016/j.foodchem.2018.04.004




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
Emil-Fischer-Center
Nikolaus-Fiebiger-Str. 10 (Chemikum)
91058 Erlangen
Germany
Tel.:  +49-(0)9131-85-65593
monika.pischetsrieder@fau.de