Thomas Henle
Thomas Henle
Bestätigte E-Mail-Adresse bei
Zitiert von
Zitiert von
Review on uremic toxins: classification, concentration, and interindividual variability
R Vanholder, R De Smet, G Glorieux, A Argilés, U Baurmeister, P Brunet, ...
Kidney international 63 (5), 1934-1943, 2003
Diabetes-associated sustained activation of the transcription factor nuclear factor-κB
A Bierhaus, S Schiekofer, M Schwaninger, M Andrassy, PM Humpert, ...
Diabetes 50 (12), 2792-2808, 2001
Identification and quantification of methylglyoxal as the dominant antibacterial constituent of Manuka (Leptospermum scoparium) honeys from New Zealand
E Mavric, S Wittmann, G Barth, T Henle
Molecular nutrition & food research 52 (4), 483-489, 2008
Baking, ageing, diabetes: a short history of the Maillard reaction
M Hellwig, T Henle
Angewandte Chemie International Edition 53 (39), 10316-10329, 2014
Uremic toxicity: present state of the art
R Vanholder, A Argiles, U Baurmeister, P Brunet, W Clark, G Cohen, ...
The International journal of artificial organs 24 (10), 695-725, 2001
1, 2-Dicarbonyl compounds in commonly consumed foods
J Degen, M Hellwig, T Henle
Journal of agricultural and food chemistry 60 (28), 7071-7079, 2012
Protein-bound advanced glycation endproducts (AGEs) as bioactive amino acid derivatives in foods
T Henle
Amino acids 29 (4), 313-322, 2005
Simultaneous determination of amino acids and biogenic amines by reversed-phase high-performance liquid chromatography of the dabsyl derivatives
I Krause, A Bockhardt, H Neckermann, T Henle, H Klostermeyer
Journal of Chromatography A 715 (1), 67-79, 1995
Inhibitory effect of polyphenol-rich extracts of jute leaf (Corchorus olitorius) on key enzyme linked to type 2 diabetes (α-amylase and α-glucosidase) and hypertension …
G Oboh, AO Ademiluyi, AJ Akinyemi, T Henle, JA Saliu, U Schwarzenbolz
Journal of Functional Foods 4 (2), 450-458, 2012
Transglutaminase in dairy products: chemistry, physics, applications
D Jaros, C Partschefeld, T Henle, H Rohm
Journal of texture studies 37 (2), 113-155, 2006
AGEs in foods: do they play a role in uremia?
T Henle
Kidney international 63, S145-S147, 2003
Relationship between the crosslinking of caseins by transglutaminase and the gel strength of yoghurt
S Lauber, T Henle, H Klostermeyer
European Food Research and Technology 210 (5), 305-309, 2000
Modification and properties of African yam bean (Sphenostylis stenocarpa Hochst. Ex A. Rich.) Harms starch I: Heat moisture treatments and annealing
KO Adebowale, T Henle, U Schwarzenbolz, T Doert
Food Hydrocolloids 23 (7), 1947-1957, 2009
Studies on absorption and elimination of dietary maillard reaction products
A Förster, Y KüHNE, TO HENLE
Annals of the new york academy of sciences 1043 (1), 474-481, 2005
Jerusalem artichoke and chicory inulin in bakery products affect faecal microbiota of healthy volunteers
B Kleessen, S Schwarz, A Boehm, H Fuhrmann, A Richter, T Henle, ...
British Journal of Nutrition 98 (3), 540-549, 2007
Glucose degradation products in PD fluids: do they disappear from the peritoneal cavity and enter the systemic circulation?
M Zeier, V Schwenger, R Deppisch, U Haug, K Weigel, U Bahner, ...
Kidney international 63 (1), 298-305, 2003
Proximate composition and digestibility of fermented and extruded uji from maize–finger millet blend
C Onyango, H Noetzold, T Bley, T Henle
LWT-Food science and Technology 37 (8), 827-832, 2004
Heat-induced degradation of inulin
A Böhm, I Kaiser, A Trebstein, T Henle
European Food Research and Technology 220 (5), 466-471, 2005
Advanced glycated end-products (AGE) during haemodialysis treatment: discrepant results with different methodologies reflecting the heterogeneity of AGE compounds
T Henle, R Deppisch, W Beck, O Hergesell, GM Hänsch, E Ritz
Nephrology Dialysis Transplantation 14 (8), 1968-1975, 1999
Studies on the formation of furosine and pyridosine during acid hydrolysis of different Amadori products of lysine
R Krause, K Knoll, T Henle
European Food Research and Technology 216 (4), 277-283, 2003
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