Publikationen

B. Cämmerer, K. Chodakowski, C. Gienapp, L. Wohak, A. Hartwig, L. W. Kroh

Pro-oxidative Effects of Melanoidin Copper Complexes on Isolated and Cellular DNA

European Food Research and Technology (2012)

DOI: 10.1007/s00217-012-1675-1

S. Rohn, M. Fiedler, M. Meyer, A. Sixt, I. Schmidt, B. Cämmerer, L. W. Kroh

Thermal stability of catechins and procyanidins during the conching process of dark chocolate

Proceedings CoCotea, 13.-16.9.2011 Novara, Italien

S. 265-267

I. A. Ludwig, L.Sánchez-Ayaso, B. Cämmerer, L. W. Kroh, M. Paz de Pena, C. Cid

The influence of the extraction time on the antioxidant activity of coffee brews

Proceedings CoCotea, 13.-16.9.2011 Novara, Italien

S. 201-203

M. Perez-Martinez, B. Cämmerer, M. P. de Pena, C. Cid, L. W. Kroh

Influence of Brewing Method and Acidity Regulators on the Antioxidant Capacity of Coffee Brews

Journal of Agricultural and Food Chemistry

B. Cämmerer, L. W. Kroh

Shelf Life of Linseeds and Peanuts in Relation to Roasting

LWT - Food Science and Technology (2009) 42:545-549

T. Oliviero, E. Capuano, B. Cämmerer, V. Fogliano

Influence of Roasting on the Antioxidant Activity and HMF Formation of a Cocoa Bean Model Systems

Journal of Agricultural and Food Chemistry (2009) 57:147 – 152

B. Cämmerer, S. Kowalew, L. W. Kroh

Formation of High Molecular Weight Melanoidin Fractions in Cane Sugar during Processing

Sugar Industry/Zuckerindustrie (2009) 134:383-385

C. Summa, J. McCourt, B. Cämmerer, A. Fiala, M. Probst, S. Kun, E. Anklam, K.-H. Wagner

Molecular Nutrition and Food Chemistry (2008) 52: 342-351

Radical scavenging activity, anti-bacterial and mutagenic effects of Cocoa bean Maillard Reaction products with degree of roasting

E. K. Bekedam, H. A. Schols, B. Cämmerer, L. W. Kroh, M. A. J. S. van Boekel, and G. Smitt

ESR-Studies on the Formation of Roasting-Induced Antioxidative Structures in Coffee Brews at Different Degrees of Roast

Journal of Agricultural and Food Chemistry (2008) 56:4597- 4604

R. Stoesser, J. Klein, S. Peschke, A. Zehl, B. Cämmerer, L.W. Kroh

On the time behaviour of the concentration of pyrazinium radical cations in the early stage of the Maillard reaction

Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy (2007) 67:1161-1168

Cämmerer, B.; Kroh, L. W.

Antioxidant Activity of Coffee Brews

European Food Research and Technology (2006) 223:469-474

Cämmerer, B.; Jalyschko, W.; Kroh, L. W.

Intact Carbohydrate Structures as Part of the Melanoidin Skeleton

Journal of Agricultural and Food Chemistry (2002) 50:2083-2087