Just published:

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

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

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