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Table representation of search results timeline featuring number of search results per year.

Year Number of Results
2006 2
2007 1
2008 1
2009 1
2010 2
2011 2
2012 1
2013 3
2014 8
2015 3
2016 5
2017 5
2018 2
2019 7
2020 6
2021 5
2022 2
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48 results
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Page 1
The Chemistry of Protein Oxidation in Food.
Hellwig M. Hellwig M. Angew Chem Int Ed Engl. 2019 Nov 18;58(47):16742-16763. doi: 10.1002/anie.201814144. Epub 2019 Aug 5. Angew Chem Int Ed Engl. 2019. PMID: 30919556 Review.
Formation of 3-deoxyglucosone in the malting process.
Nobis A, Röhrig A, Hellwig M, Henle T, Becker T, Gastl M. Nobis A, et al. Among authors: hellwig m. Food Chem. 2019 Aug 30;290:187-195. doi: 10.1016/j.foodchem.2019.03.144. Epub 2019 Mar 28. Food Chem. 2019. PMID: 31000036
Quantitation of free glycation compounds in saliva.
Manig F, Hellwig M, Pietz F, Henle T. Manig F, et al. Among authors: hellwig m. PLoS One. 2019 Sep 18;14(9):e0220208. doi: 10.1371/journal.pone.0220208. eCollection 2019. PLoS One. 2019. PMID: 31532774 Free PMC article.
48 results