Lothar W. Kroh - Publications, H-index & Citations

Lothar W. Kroh

leibniz institut fur gemuse- und zierpflanzenbau (igz)

55H指数

277论文数

8.9K被引数

收录论文 75

发表时间

A ternary system of ?-tocopherol with phosphatidylethanolamine and L-ascorbyl palmitate in bulk oils provides antioxidant synergy through stabilization and regeneration of a-tocopherol

FOOD CHEMISTRY

IF9.8

2022-10-01

PREAI

Doert, Martin; Grebenteuch, Sandra; Kroh, Lothar W.; Rohn, Sascha

Influence of the Carboxylic Function on the Degradation of D-Galacturonic Acid and Its Polymers

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2021-08-05

PREAI

Fatouros, Alexandra; Einhorn-Stoll, Ulrike; Kastner, Hanna; Drusch, Stephan; Kroh, Lothar W.

The Formation of Methyl Ketones during Lipid Oxidation at Elevated Temperatures

MOLECULES

IF4.6

2021-02-19

OAAI

Grebenteuch, Sandra; Kanzler, Clemens; Klaussnitzer, Stefan; Kroh, Lothar W.; Rohn, Sascha

Development and validation of a liquid chromatography-mass spectrometry method for simultaneous analysis of triazine-based brominated flame retardants in environmental samples

ANALYTICAL AND BIOANALYTICAL CHEMISTRY

IF3.8

2020-11-19

PREAI

Loerchner, Dominique; Tang, Ductri; Mauch, Tatjana; Jung, Christian; Hofmann, Andrea; Kroh, L. W.

Thermal degradation of citrus pectin in low-moisture environment - Investigation of backbone depolymerisation

FOOD HYDROCOLLOIDS

IF12.4

2020-10-01

PREAI

Einhorn-Stoll, Ulrike; Kastner, Hanna; Fatouros, Alexandra; Kraehmer, Andrea; Kroh, Lothar W.; Drusch, Stephan

Investigation of two triazine-based heterocyclic brominated flame retardants by coupled thermogravimetry-Fourier transform infrared spectroscopy

JOURNAL OF ANALYTICAL AND APPLIED PYROLYSIS

IF6.2

2019-08-01

PREAI

Loerchner, Dominique; Dittmann, Daniel; Braun, Ulrike; Kroh, Lothar W.; Koeppen, Robert

Basic Structure of Melanoidins Formed in the Maillard Reaction of 3-Deoxyglucosone and γ-Aminobutyric Acid

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2019-04-24

PREAI

Bruhns, Philipp; Kanzler, Clemens; Degenhardt, Andreas G.; Koch, Timo J.; Kroh, Lothar W.

Thermal degradation of citrus pectin in low-moisture environment - Influence of acidic and alkaline pre-treatment

FOOD HYDROCOLLOIDS

IF12.4

2019-01-01

PREAI

Einhorn-Stoll, Ulrike; Kastner, Hanna; Urbisch, Alexandra; Kroh, Lothar W.; Drusch, Stephan

NMR analyses of complex D-glucose anomerization

FOOD CHEMISTRY

IF9.8

2018-11-01

PREAI

Kaufmann, Martin; Muegge, Clemens; Kroh, Lothar W.

General acid/base catalysis of sugar anomerization

FOOD CHEMISTRY

IF9.8

2018-11-01

PREAI

Kaufmann, Martin; Krueger, Sophie; Muegge, Clemens; Kroh, Lothar W.

2-Deoxyglucosone: A New C6-α-Dicarbonyl Compound in the Maillard Reaction of D-Fructose with γ-Aminobutyric Acid

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2018-10-18

PREAI

Bruhns, Philipp; Kaufmann, Martin; Koch, Timo; Kroh, Lothar W.

Formation of Phenolic Compounds from D-Galacturonic Acid

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2018-10-08

PREAI

Urbisch, Alexandra; Einhorn-Stoll, Ulrike; Kastner, Hanna; Drusch, Stephan; Kroh, Lothar W.

The major glucosinolate hydrolysis product in rocket (Eruca sativa L.), sativin, is 1,3-thiazepane-2-thione: Elucidation of structure, bioactivity, and stability compared to other rocket isothiocyanates

FOOD CHEMISTRY

IF9.8

2018-09-01

OAAI

Fechner, Jana; Kaufmann, Martin; Herz, Corinna; Eisenschmidt, Daniela; Lamy, Evelyn; Kroh, Lothar W.; Hanschen, Franziska S.

Assessment of the bacterial impact on the post-mortem formation of zinc protoporphyrin IX in pork meat

FOOD CHEMISTRY

IF9.8

2018-08-01

PREAI

Khozroughi, Amin Ghadiri; Kroh, Lothar W.; Schlueter, Oliver; Rawel, Harshadrai

Brassica vegetables as sources of epithionitriles: Novel secondary products formed during cooking

FOOD CHEMISTRY

IF9.8

2018-04-01

PREAI

Hanschen, Franziska S.; Kaufmann, Martin; Kupke, Franziska; Hackl, Thomas; Kroh, Lothar W.; Rohn, Sascha; Schreiner, Monika

Investigating the causes of low detectability of pesticides in fruits and vegetables analysed by high-performance liquid chromatography - Time-of-flight

JOURNAL OF CHROMATOGRAPHY A

IF4

2018-03-01

PREAI

Muehlwald, S.; Buchner, N.; Kroh, L. W.

The role of myoglobin degradation in the formation of zinc protoporphyrin IX in the longissimus lumborum of pork

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2017-11-01

PREAI

Khozroughi, Amin Ghadiri; Jander, Elisabeth; Schirrmann, Michael; Rawel, Harshadrai; Kroh, Lothar W.; Schlueter, Oliver

Influence of L-pyroglutamic acid on the color formation process of non-enzymatic browning reactions

FOOD CHEMISTRY

IF9.8

2017-10-01

PREAI

Wegener, Steffen; Kaufmann, Martin; Kroh, Lothar W.

Formation of Reactive Intermediates, Color, and Antioxidant Activity in the Maillard Reaction of Maltose in Comparison to D-Glucose

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2017-09-26

PREAI

Kanzler, Clemens; Schestkowa, Helena; Haase, Paul T.; Kroh, Lothar W.

Impact of pulsed electric fields, high hydrostatic pressure, and thermal pasteurization on selected characteristics of Opuntia dillenii cactus juice 脉冲电场，高静水压力和热巴氏杀菌对仙人掌仙人掌果汁某些特性的影响

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2017-06-01

PREAI

Moussa-Ayoub, Tamer E.; Jaeger, Henry; Knorr, Dietrich; El-Samahy, Salah K.; Kroh, Lothar W.; Rohn, Sascha

研究方向