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Absorption, Biokinetics, and Metabolism of the Dopamine D2 Receptor Agonist Hordenine (N,N-Dimethytyramine) after Beer Consumption in Humans Journal of Agricultural and Food Chemistry DOI 10.1021/acs.jafc.9b06029

Untargeted Proteomics-Based Profiling for the Identification of Novel Processing-Induced Protein Modifications in Milk  Journal of Proteome Research  DOI 10.1021/acs.jproteome.9b00630

Quantification of 24 Circulating Endocannabinoids, Endocannabinoid-Related Compounds, and Their Phospholipid Precursors in Human Plasma by UHPLC-MS/MS Journal of Lipid Research DOI 10.1194/jlr.D094680

Identification of Peptides Reflecting the Storage of UHT Milk by MALDI-TOF-MS Peptide Profiling Journal of Proteomics DOI 10.1016/j.jprot.2019.103444






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