Thomas Henle
Technische Universität Dresden
H-index: 62
Europe-Germany
Top articles of Thomas Henle
Utilization of Free and Dipeptide‐Bound Formyline and Pyrraline by Saccharomyces Yeasts
ChemBioChem
2024/4/13
Thomas Henle
H-Index: 38
Glycation reactions of methylglyoxal during digestion in a dynamic, in vitro model of the upper gastrointestinal tract (TIM‐1)
Food Science & Nutrition
2024/3/25
Thomas Henle
H-Index: 38
Metabolization of the Amadori Product N-ε-Fructosyllysine by Probiotic Bacteria
Journal of Agricultural and Food Chemistry
2024/1/26
Thomas Henle
H-Index: 38
Traces of dietary patterns in saliva of hominids: Profiling salivary amino acid fingerprints in great apes and humans
Journal of Human Evolution
2023/2/1
Thomas Henle
H-Index: 38
The Effect of Free and Protein-Bound Maillard Reaction Products N-????-Carboxymethyllysine, N-????-Fructosyllysine, and Pyrraline on Nrf2 and NF????B in HCT 116 Cells
2023
Thomas Henle
H-Index: 38
Correction to: Extending the breadth of saliva metabolome fingerprinting by smart template strategies and effective pattern realignment on comprehensive two‑dimensional gas …
Analytical and Bioanalytical Chemistry
2023
Thomas Henle
H-Index: 38
A special issue of European Food Research and Technology: The chemistry behind malt and beer production—from raw material to product quality
European Food Research and Technology
2023/1
Thomas Henle
H-Index: 38
Metabolization of the glycation compounds 3-deoxyglucosone and 5-hydroxymethylfurfural by Saccharomyces yeasts
European Food Research and Technology
2023/1
Thomas Henle
H-Index: 38
Amino acids and glycation compounds in hot trub formed during wort boiling
European Food Research and Technology
2023/1
Thomas Henle
H-Index: 38
Role of Proteins in the Formation of Melanoidins during Coffee Roasting
Journal of Agricultural and Food Chemistry
2023/11/14
Thomas Henle
H-Index: 38
Formation of Protein-Bound Maillard Reaction Products during the Storage of Manuka Honey
Journal of Agricultural and Food Chemistry
2023/10/5
Thomas Henle
H-Index: 38
Advanced glycation end products and allergy
2023/10
Thomas Henle
H-Index: 38
The Effect of Free and Protein‐Bound Maillard Reaction Products N‐ε‐Carboxymethyllysine, N‐ε‐Fructosyllysine, and Pyrraline on Nrf2 and NFκB in HCT 116 Cells
Molecular Nutrition & Food Research
2023/9
Thomas Henle
H-Index: 38
Selected Maillard Reaction Products and Their Yeast Metabolites in Commercial Wines
Journal of Agricultural and Food Chemistry
2023/8/2
Thomas Henle
H-Index: 38
Characterization of the Glycans of Equine κ-Casein
Journal of Agricultural and Food Chemistry
2023/6/7
Thomas Henle
H-Index: 38
Effect of dietary Maillard reaction products on inflammation and oxidative stress in mice
Free Radical Biology and Medicine
2023/5/20
Thomas Henle
H-Index: 38
9-Oxononanoic Acid and Its Lysine Schiff Base Adduct as a Novel Lipation Product in Peanuts
Journal of Agricultural and Food Chemistry
2023/5/12
Thomas Henle
H-Index: 38
Extending the breadth of saliva metabolome fingerprinting by smart template strategies and effective pattern realignment on comprehensive two-dimensional gas chromatographic data
Analytical and Bioanalytical Chemistry
2023/5
Thomas Henle
H-Index: 38
3-Phenyllactic acid and polyphenols are substances enhancing the antibacterial effect of methylglyoxal in manuka honey
Foods
2023/3/4
Dietary glycation compounds and their (anti?)-inflammatory actions
Free Radical Biology and Medicine
2023/3/1
Thomas Henle
H-Index: 38
