Klostermeyer H - Search Results

1

Formation of lysinoalanine during heat treatment of milk.

Fritsch RJ, Hoffmann H, Klostermeyer H. Fritsch RJ, et al. Among authors: klostermeyer h. Z Lebensm Unters Forsch. 1983;176(5):341-5. doi: 10.1007/BF01057723. Z Lebensm Unters Forsch. 1983. PMID: 6412474

2

[Formation of dehydroalanine, lanthionine and lysinoalanine during heat treatment of beta-lactoglobuline A (author's transl)].

Watanabe K, Klostermeyer H. Watanabe K, et al. Among authors: klostermeyer h. Z Lebensm Unters Forsch. 1977 Jun 30;164(2):77-9. doi: 10.1007/BF01354304. Z Lebensm Unters Forsch. 1977. PMID: 18859 German.

3

Heat inactivation of exogenous proteinases from Pseudomonas fluorescens. I. Possibility of inactivation in milk.

Kroll S, Klostermeyer H. Kroll S, et al. Among authors: klostermeyer h. Z Lebensm Unters Forsch. 1984 Oct;179(4):288-95. doi: 10.1007/BF01830430. Z Lebensm Unters Forsch. 1984. PMID: 6438938

4

[On the occurence of isopeptide bonds in heated milk protein (author's transl)].

Schmitz I, Zahn H, Klostermeyer H, Rabbel K, Watanabe K. Schmitz I, et al. Among authors: klostermeyer h. Z Lebensm Unters Forsch. 1976 Apr 28;160(4):377-81. doi: 10.1007/BF01106328. Z Lebensm Unters Forsch. 1976. PMID: 973439 German.

5

Detection and identification of the cross-linking amino acids N tau- and N pi-(2'-amino-2'-carboxy-ethyl)-L-histidine ("histidinoalanine", HAL) in heated milk products.

Henle T, Walter AW, Klostermeyer H. Henle T, et al. Among authors: klostermeyer h. Z Lebensm Unters Forsch. 1993 Aug;197(2):114-7. doi: 10.1007/BF01260304. Z Lebensm Unters Forsch. 1993. PMID: 8212902

6

Indoxylsulfate in milk.

Wolfschoon-Pombo AF, Klostermeyer H. Wolfschoon-Pombo AF, et al. Among authors: klostermeyer h. Z Lebensm Unters Forsch. 1986 Feb;182(2):103-6. doi: 10.1007/BF01454238. Z Lebensm Unters Forsch. 1986. PMID: 3085377

7

[Demonstration and identification of a new Maillard compound in heated milk].

Ledl F, Ellrich G, Klostermeyer H. Ledl F, et al. Among authors: klostermeyer h. Z Lebensm Unters Forsch. 1986 Jan;182(1):19-24. doi: 10.1007/BF01079885. Z Lebensm Unters Forsch. 1986. PMID: 3953158 German.

8

Studies on the formation of lysinomethylalanine and histidinomethylalanine in milk products.

Walter AW, Henle T, Haessner R, Klostermeyer H. Walter AW, et al. Among authors: klostermeyer h. Z Lebensm Unters Forsch. 1994 Sep;199(3):243-7. doi: 10.1007/BF01193454. Z Lebensm Unters Forsch. 1994. PMID: 7975916

9

Inactivation kinetics of gamma-glutamyltransferase during the heating of milk.

Zehetner G, Bareuther C, Henle T, Klostermeyer H. Zehetner G, et al. Among authors: klostermeyer h. Z Lebensm Unters Forsch. 1995 Oct;201(4):336-8. doi: 10.1007/BF01192728. Z Lebensm Unters Forsch. 1995. PMID: 8525702

10

Evaluation of the extent of the early Maillard-reaction in milk products by direct measurement of the Amadori-product lactuloselysine.

Henle T, Walter H, Klostermeyer H. Henle T, et al. Among authors: klostermeyer h. Z Lebensm Unters Forsch. 1991 Aug;193(2):119-22. doi: 10.1007/BF01193359. Z Lebensm Unters Forsch. 1991. PMID: 1781225

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