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44篇 您的检索式：作者名="HENLE T"

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	题名	作者	年代	出处	被引量
1	Maillard reactions of food proteins: Chemical, nutritional and functional aspects 显示文摘	Henle T	2001	Nahrung-Food2001，45，3：	1
2	In vitro-prepared advanced glycation end-products and the modulating potential of their low-molecular weight degradation prodects in IRPTC-A rat proxi-mal-tubular derived kidney epithelial cell line显示文摘	Deuther-conrad W Frank S Henle T	2001	Cell Mol Biol(Noisy-le-grand)2001，47，：	1
3	Advanced glycation end products (AGEs) as uremic toxins显示文摘	Schwenger V Zeler M Henle T	2001	Food Nahrung2001，45，：	1
4	Transglutaminase in dairy products : Chemistry, physics, application 显示文摘	Jaros D Partschefeld C Henle T	2006	J Texture Stud2006，37，：	1
5	Advanced glycatedend-products (AGE) during haemodialysis treatment:discrepant results with different methodologies reflectingthe heterogeneity of AGE compounds显示文摘	Henle T Deppisch R Beck W	1999	Nephrol DialTransplant1999，14，8：	1
6	Advanced glycation end products in uremia显示文摘	Henle T Miyata T	2003	Advances in Renal Replacement Therapy2003，10，4：	1
7	Mechanisms of Stereocontrol for Doubly Silylene-bridged Cs-and C1-synnthesis and Molecular Structure of Li2 · 3THF and ZrC12 显示文摘	VEGHINI D HENLING L M BURKHARDT T J	1999	J Am Chem Soc1999，121，3：	1
8	A simple method for the preparation of furosine and pyridosine reference material显示文摘	HENLE T WALTER A W KLOSTERMEYER H	1994	Z Lebensm Unters Forsch1994，198，1：	1
9	AGEs in foods:do they play a role in uremia?显示文摘	HENLE T	2003	Kidney International2003，63，：	1
10	The Maillard reactionfrom food chemistry to uraemia research显示文摘	HENLE T DEPPISCH R RITZ E	1996	Nephrology Dialysis Transplantation1996，11，9：	1
11	Maillardtype reactions under high hydrostatic pressure: formation of pentosidine 显示文摘	Schwarzenbolz U Klostermeyer H Henle T	2000	European Food Research and Technology2000，211，3：	1
12	3- Deoxygalactosone, a 'New' 1,2- Dicarbonyl Compound in Milk Products 显示文摘	Hellwig M Degen J Henle T	2010	Journal of Agricultural and Food Chemistry2010，58，10：	1
13	1,2-Dicarbonyl compounds in commonly consumed foods显示文摘	Degen J Hellwig M Henle T	2012	Journal of agricultural and food chemistry2012，60，28：	1
14	Studies on the occurrence and formation of 1,2-dicarbonyls in honey显示文摘	Weigel K U Opitz T Henle T	2004	European Food Research Technology2004，218，：	1
15	Heat-induced deradation of inulin显示文摘	A B_hm I Kaiser A Trebstein T Henle	2005	Eur Food Res Technol2005，220，：	1
16	Studies on the occurrence and formation of 1,2-dicarbonyls in honey显示文摘	WEIGEL K U OPITZ T HENLE T	2004	Eur Food Res Technol2004，218，：	1
17	Protein-bound advanced glycation endproducts (AGEs) as bioactive amino acid derivatives in foods显示文摘	HENLE T	2005	Amino Acids2005，29，：	1
18	Inactivation of endogenous enzymes during heat treatment of milk显示文摘	ZEHETNER G BAREUTHER C HENLE T	1996	Netherland Milk Dairy Journal1996，50，：	1
19	Studies on the occurrence and formation of 1,2-dicarbonyls in honey 显示文摘	Weigel K U Opitz T Henle T	2004	European Food Research and Technology2004，218，2：	1
20	In vitro - prepared advanced glycation end - products and the modulating potential of their lowmolecular weight degradation products in IRPTC - A rat proximaltubular derived kidney epithelial cell line显示文摘	Deuther - lonrad W Frank S Henle T	2001	Cell Mol Biol (Noisy legrand)2001，47，1：	1

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