Buchpublikationen

Baltes W. und L. W. Kroh (Hrsg. und Autor)
Schnellmethoden zur Beurteilung von Lebensmitteln und ihren Rohstoffen
Behr‘s-Verlag, Hamburg (2004) ISBN 3-89947-120-2.

Kroh L. W. (Hrsg. und Autor)
Analytik von Bedarfsgegenständen
Behr‘s-Verlag, Hamburg (2007) ISBN 978-3-89947-338-4.

Rohn, S., Kroh, L. W. (Autoren)
Quality of Processed Plant Food
Zude, M. (ed.), Optical Monitoring of Fresh and Processed Agricultural Crops - Basics and Applications for a better Understanding of Non-Destructive Sensing, CRC Press, Taylor & Francis Group, Boca Raton (2008) 17-43, ISBN 1420054023.

Kroh, L. W., Matissek, R., Drusch, S., (Hrsg. und Autor)
Angewandte instumentelle Lebensmittelanalytik
Behr‘s-Verlag, Hamburg (2019) ISBN 978-3-95468-651-3.

Originalarbeiten 

2019

Bruhns, P., Kanzler, C., Degenhardt, A., Koch, T., Kroh, L.W.
Basic structure of melanoidins formed in the Maillard reaction of 3-deoxyglucosone and g-amino-butyric acid
J. Agric. Food Chem. (2019) 67, 5197-5203.

Einhorn-Stoll, U., Kastner, H., Urbisch, A. Kroh, L. W., Drusch, S.
Thermal degradation of citrus pectin in low-moisture environment - Influence of acidic alkaline pre-treatment
Food Hydrocolloids (2019) 86, 104-115.

2018

Bruhns, P., Kaufmann, M., Koch, T., Kroh, L.W.
2-Deoxyglucosone: A new C₆-α-dicarbonyl compound in the Maillard reaction of D-fructose with g-aminobutyric acid
J. Agric. Food Chem. (2018) 66, 11806-11811.

Urbisch, A., Einhorn-Stoll, U., Kastner, H., Drusch, S., Kroh, L. W.Formation of Phenolic Compounds from D-Galacturonic Acid
J. Agric. Food Chem. (2018) 66,  11407-11413.

Bruhns, P., Koch, T., Kroh, L.W.
Studies on the storage stability of white beet sugar depending on its quality
Sugar Industry (2018) 143, 581–589.

Mühlwald, S., Buchner, N., Kroh, L.W.
Investigating the causes of low detectabiliy of pesticides in fruits and vegetables analysed by high-performance liquid chromatography – Time-of-flig
J. Chromatography A (2018) 1542, 37-49.

Kaufmann, M., Krüger, S., Mügge, C., Kroh, L. W.
General acid/basic catalysis of sugar anomerisation
Food Chem. (2018) 265, 216-221.

Kaufmann, M., Krüger, S., Kroh, L. W.
Simultaneous formation of 3-deoxy-D-threo-hexo-2-ulose and 3-deoxy-D-erythro-hexo-2-ulose during the degradation of D-glucose derived Amadori-rearrangement products: mechanistic consideration
Carbohydr. Res. (2018) 458-459, 44-51.

Kaufmann, M., Mügge, C., Kroh, L. W.
NMR analyses of complex D-glucose anomerisation
Food Chem. (2018) 265, 222-226.

Einhorn-Stoll, U., Kastner, H., Urbisch, A., Kroh, L. W., Drusch, S.
Thermal degradation of citrus pectin in low-moisture environment-Influence of  acidic and alkaline pre-treatment
Food Hydrocoll. (2018) 86, 104-115.

Fechner, J., Kaufmann, M., Herz, C., Eisenschmidt, D., Lamy, E., Kroh, L. W., Hanschen, F.,
The major glucosinolate hydrolysis product in rocket (Eruca sattiva L.), sativin, is 1,3-thiazepane-2-thione: Elucidation of structure, bioactivity, and stability compared to other rocket isothiocyanates
Food Chem. (2018) 216, 57-65.

2017

Hanschen, F., Kaufmann, M., Kupke, F., Hackl, T., Kroh, L. W., Rohn, S., Schreiner, M.,
Brassica vegetables as sources of epithionitriles: Novel sevondary products formed during cooking.
Food Chem. (2017) 245, 564-569.

Moussa-Ayoub, T. E., Jaeger, H., Knorr, D., El-Samahy, S., Kroh, L. W., Rohn, S.,Impact of pulsed electic fields, high hydrostatic pressure, and thermal pasteurization on selected characteristics of Opuntia dillenii cactus juiceFood Sci. Technol. (2017) 79, 534-542.

Wegener, St., Kaufmann, M., Kroh, L.W.,
Influence of L-pryoglutamic acid on the color formation process of nonenzymatic browning reactions
Food Chem. (2017) 232, 450-454.

Kanzler, C., Schestkowa, H., Haase, P., Kroh, L. W.,
Formation of reactive intermediates, color, and antioxidant activity in the Maillard reaction in comparison to D-Glucose
J. Agric. Food Chem. (2017) 65, 8957-8965. 

Haase, P. T.; Kanzler, C.; Hildebrandt, J.; Kroh, L. W.:
The browning potential of C₆-α-Dicarbonyl compounds under Maillard conditions
J. Agric. Food Chem. (2017) 65, 1924–1931.

2016 

Kanzler, C., Haase, P. T., Schestkowa, H., Kroh, L. W.
Antioxidant properties of heterocyclic intermediates of the Maillard reaction and structural related compounds.
J. Agric. Food Chem. (2016) 64, 7829-7837. 

Doert, M., Krüger, S., Morlock, G., Kroh, L. W.
Synergistic effect of Lecithins for tocopherols: formation and antioxidant effect of the phosphatidylethanolamine -L-ascorbic acid condensate.
European Food Res. Technol. (2016) 242, 1-14. 

Kaufmann, M., Meissner, P., Pelke, D., Mügge, C., Kroh, L. W.
Structure-reactivity relationship of Amadori rearrangement products compared to related ketoses. Carbohydr. Res. (2016) 428, 87-99.

Kanzler, C., Haase, P. T., Kroh L.  W.
ESR-Untersuchungen zu reduzierenden Eigenschaften und zur pH-abhängigen Komplexierung von Kupfer(II)-Ionen durch Maillard-Reaktionsprodukte.
Dt. Lebensm. Rundsch. (2016) 112, 107-113.

Kaufmann, M., Mügge, C., Kroh L. W.
Kohlenhydratdratisomerensysteme - Untersuchung mittels dynamischer NMR-Spektroskopie.
Dt. Lebensm. Rundsch. (2016) 112, 94-98.

Moussa-Ayoub, T., amer E.; Jaeger H., Youssef, K., Knorr,  D., El-Samahy, S., Kroh, L. W., Rohn, S. Technological characteristics and selected bioactive compounds of Opuntia dillenii cactus fruit juice following the impact of pulsed electric field pre-treatment.
Food Chem. (2016) 210, 249-261.

2015

Wilker, D., Heinrich, A. B., Kroh, L. W.,
Model studies on the antioxidative effect of polyphenols in thermally treated d-glucose/l-alanin solution with added metal ions.
J. Agric. Food Chem. (2015) 63,  

Wegener, S., Bornik, M.-A., Kroh, L. W.,D-Galacturonic acid: A highly reactive compound in nonenzymatic browning. 2. Formation of amino-specific degradation products.J. Agric. Food Chem. (2015) 63, 6457-6465. 

Kaufmann, M., Mügge, C., Kroh, L. W.
Theory of the milieu dependent isomerisation dynamics of reducing sugars applied to D-erythrose.
Carbohydr. Res. (2015) 418, 89-97.

Krewinkel, A., Sünkler, S., Lewandowski, D., Finck, N., Tolg, B., Kroh, L. W., Schreiber, G. A., Fritsche, J. Concept for automated computer-aided identification and evaluation of potentially non-compliant food prodacts trades via electronic commerce.
Food Control (2015) 61, 204-212. 

Ulbrich, K., Reichardt, N., Braune, A., Kroh, L. W. Blaut, M., Rohn, S.
The microbial degradation of onion flavonol glucosides and their roasting products by the human gut bacteria Eubacterium ramulus and Flavonifractor plautii.
Food Res. International (2015) 67, 349-355.

Keil, C., Kirchner, J., Cämmerer, B., Laube, I., Hartwig, A., Kroh, L. W.
Einfluss der Lebensmittelprozessierung auf die Bioverfügbarkeit von Kupfer: Untersuchungen zur zellulären Kupferaufnahme aus CuSO 4 und Melanoidin-Cu-Komplexen.
Science Direkt (2015) 3, 12-17.

2014

Becker, C., Klaering, H.-P., Schreiner, M., Kroh, L. W.,  Krumbein, A.
Unlike quercetin glycosides, cyanidin glycoside in red leaf lettuce responds more sensitively to increasing low radiation intensity before than after head formation has started.
J. Agric. Food Chem. (2014) DOI: 10.1021/jf404782n62. 

Kanzler, C., Haase, P., Kroh, L. W.
Antioxidant Capacity of 1-Deoxy-d-erythro-hexo-2,3-diulose and d-arabino-Hexo-2-ulose.
J. Agric. Food Chem. (2014) 62, 2837-2844. 

Becker, C., Klaering, H.-P., Kroh, L. W., Krumbein, A.
Cool-cultivated red leaf lettuce accumulates cyanidin-3-O-(6-O-malonyl)-glucoside and caffeoylmalic acid.
Food Chem. (2014) 146, 404-411. 

Neugart, S., Fiol, M., Schreiner, M., Rohn, S., Zrenner, R., Kroh, L. W., Krumbein, A.
Interaction of moderate UV-B exposure and temperature on the formation of structurally different flavonol glycosides and hydroxycinnamic acid derivatives in kale (Brassica oleracea var. sabellica).
J.  Agric. Food Chem. (2014) 62, 4054-4062. 

Wilker, D., Kaufmann, M., Kanzler, C., Haase, P. T., Keil, C., Kroh, L. W.
Über Struktur-Wirkungsbeziehungen von α-Dicarbonylverbindungen
Lebensmittelchemie (2014) 68, 143-149. 

2013

Kaufmann, M., Haase, P., Mügge, C., Kroh, L. W.
Milieu Dependence of isomeric Composition of D-arabino-Hexo-2-ulose in aqueous Solution Determined by High-Resolution NMR Sprectroscopy.
J. Agric. Food Chem. (2013) 62 10220-10224. 

Bornik, M.-A., Kroh, L. W.
Galacturonic Acid as a Highly Reactive Compound in Nonenzymatic Browning. 1. Formation of Browning Active Degradation Products
J. Agric. Food Chem. (2013) 61, 3494-3500 

Pfeifer, Y. V., Haase, P., Kroh, L. W.
Reactivity of thermally Treated α-Dicarbonyl Compounds.
J. Agric. Food Chem. (2013) 61, 3090-3096

Budnowski, J., Hanschen, F., Lehmann, C., Haack, M., Brigelius-Flohe, R., Kroh L. W., Blaut, M., Rohn, S., Hanske, L.
A derivatization method for the simultaneous detection of glucosinolates and isothiocyanates in biological samples.
Analytical Biochem. (2013) 441, 199-207.  

Jährmann, A., Kroh, L. W., Hofsommer, M., Fiedler, Th.
Aussagekraft von Enantiomerenverhältnissen orangensafttypischer Aromakomponenten.
Flüssiges Obst (2013) 10, 422-425.  

Kaufmann, M., Haase, P. T., Mügge, C., Kroh, L. W.
Milieu Dependence of Isomeric Composition of d-arabino-Hexo-2-ulose in Aqueous Solution Determined by High-Resolution NMR Spectroscopy.
ACS Publications (2013)  dx.doi.org/10.1021/jf305302e

Kunz, T., Strähmel, A., Cortes, N., Kroh, L. W., Methner, F.-J.
Influence of Intermediate Maillard Reaction Products with Enediol Structure on the Oxidative Stability of Beverages.
J. Amer. Soc. Brew. Chemists (2013) 71, 114-123.  

Fiol, M., Weckmüller, A., Neugart, S., Schreiner, M., Rohn, S., Krumbein, A. Kroh, L. W. Thermal-induced changes of kale’s antioxidant activity analyzed by HPLC–UV/Vis-online-TEAC detection.Food Chem. (2013) 138, 857-865.

Becker, C., Klaering, H.-P., Kroh, L. W.,Krumbein, A.
Temporary reduction of radiation does not permanently reduce flavonoid glycosides and phenolic acids in red lettuce.
Plant Physiology and Biochemistry (2013) 72, 154-160. 

2012

Neugart, S., Zietz, M., Schreiner, M., Rohn, S., Kroh, L. W., Krumbein, A.
Structurally different flavonol glycosides and hydroxycinnamic acid derivatives respond differently to moderate UV-B radiation exposure.
Physiologia Plantarum (2012) 145, 582-593.

Neugart, S., Kläring, H.-P., Zietz, M., Schreiner, M., Rohn, S., Kroh, L.W., Krumbein, A.
The effect of temperature and radiation on flavonol aglycones and flavonol glycosides of kale (Brassica oleracea var. sabellica).
Food Chem. (2012) 133, 1456-1465.

Fiol, M., Adermann, S., Neugart, S., Rohn, S., Schreiner, M., Krumbein, A., Kroh, L.W.
Highly glycosylated and acylated flavonols isolated from kale (Brassica oleracea var. sabellica) - Structure-activity relationship.
Food Res. International (2012) 47, 80-89.

Bornik, M.-A., Kroh L. W.
Uronsäuren in der Maillard-Reaktion.
Deutsche Lebensmittel-Rundschau (2012) 108, 58-63.  

Bravo, J., Monente, J., Cämmerer, B., Kroh, L. W., De Pena, M., Paz, C.
Evaluation of spent Coffe Obtained from the Most Common Coffeemakers as a Source of Hydrophilic Bioactive Compounds.
J. Agric. Food Chem. (2012) 60, 12565-12573.  

Cämmerer, B., Chodakowski, K., Gienapp, C., Wohak, L., Hartwig A. Kroh, L. W.
Pro-oxidative effects of melanoidin-copper complexes on isolated and cellular DNA.Eur.
Food Res. Technol. (2012) 243, 663-670. 

Doert M., Jaworska, K., Mörsel J.-Th., Kroh L. W.
Synergistic effect of lecithins for tocopherols: lecithin-basend regeneration of α-tocopherol.
Eur. Food Res. Technol. (2012) 239, 5-28.  

Eichholz, I., Rohn, S., Gamm, A., Beesk N., Herppich, W., Kroh, L. W., Ulrichs C., Huyskens-Keil, S.
UV-B-mediated flavonoid synthesis in white asparagus (Asparagus officinalis L.).
Food Res. Intern. (2012) 48, 196-201.  

Hanschen, F., Rohn S., Mewis, I., Schreiner, M., Kroh, L. W.
Influence of the chemical structure on the thermal degradation of the glucosinolates in broccoli sprouts.
Chemistry - A European Journal (2012) 130, 1-8.

Hanschen, F., Brüggemann S., Brodehl, A., Mewis, I., Schreiner M., Rohn S., Kroh L. W.
Characterization of products from the reaction of glucosinolate-derived isothiocynates with cysteine and lysine derivatives either formed in model systems or broccoli sprouts.
J. Agric. Food Chem. (2012) 60, 7735-7745.  

Hanschen, F., Platz, S., Rohn, S., Mewis, I. Schreiner, M., Kroh, L. W.
Thermally induced degradation of sulfur-containing aliphatic glusosinolates in broccoli sprouts (Brassica oleracea var. italica) and model systems.
J. Agric. Food Chem. (2012) 60, 2231-2241.  

Hanschen, F., Kroh, L. W.
Gesundheitsförderer : Glucosinolate - protektive Verbindungen in Kohlgemüsen.
labor&more (2012) 12, 72-77.  

Hanschen, F., Bauer, A., Mewis, I. Keil, C., Schreiner, M., Rohn, S., Kroh, L. W.
Thermally induced degradation of aliphatic glucosinolates - Indendification of intermediary breakdown products and proposed Degradation Pathways.
J. Agric. Food Chem. (2012) 60, 9890-9899.  

Kaufmann, M., Haase, P., Mügge, C., Kroh, L. W.
Milieu dependance of isomeric composition of 1-deoxy-D-erythro-hexo-2,3-diulose in aqueous solution determined by high-resolution NMR spectroscopy.
Carbohydrate Res. (2012) 364, 15-21.  

Ludwig I., Sanchez, L., Cämmerer, B., Kroh, L. W., De Pena, M., Paz, C.
Extraction of coffee antioxidants: Impact of brewing time and method.
Food Res. Intern. (2012) 48, 57-64.

Neugart, S., Zietz, M., Schreiner, M., Rohn, S., Kroh, L. W., Krumbein, A.
Structurally different flavonol glycosides and hydroxycinnamic acid derivatives respond differently to moderate UV-B radiation exposure.
Physiologia Plantarum (2012) 145, 582-593. 

2011

Grzegorzewski, F., Ehlbeck, J., Schlüter, O., Kroh, L. W., Rohn, S.
Treating lamb's lettuce with a cold plasma- influence of atmospheric pressure Argon plasma immanent species on the phenolic profile of Valerianella locusta.
LWT-Food Sci. Technol. (2011) 44, 2285-2289. 

Arold, P., Zietz, M., Hanschen, F., Rohn, S., Kroh, L. W.
Eine neue Methode zur Bestimmung des antioxidativen Potentials.
Deutsche Lebensmittel Rundschau, (2011) 107, 384-387. 

Hanschen, F., Platz, S., Rohn, S., Kroh L. W.
Thermal degradation of sulphur containing aliphatic glucosinolates in broccoli sprouts.
Polish Journal of Food and Nutrition Sci. (2011) 61, 71-72. 

Pfeifer, Y. V., Kroh, L. W.
Invastgation of Reactive α-Dicarbonyl Compounds Generated from the Maillard Reactions of L-Methionine with Reducing Sugars via Their Stable Quinoxaline Derivatives.
J. Agric. Food Chem. (2011) 58, 8293-8299.

Moussa-Ayoub, T., El-Samahy, S., Kroh, L. W., Rohn, S.
Identification and quantification of flavonol aglycons in cactus pear (Opuntia ficus indica) fruit using a commercial pectinase and cellulase preparation.
Food Chem. (2011) 124, 1177-1184           

Eichholz, I., Huyskens-Keil, S., Keller, A., Ulrich, D., Kroh, L. W., Rohn, S.
UV-B-induced changes of volatile metabolites and phenolic compounds in blueberries (Vaccinium corymbosum L.).
Food Chem. (2011) 126, 60-64.           

Moussa-Ayoub, T., El-Samahy, S., Rohn, S., Kroh, L. W.
Flavonols, betacyanins content and antioxidant activity of cactus Opuntia macrorhiza fruits
Food Res. Intern. (2011) 44, 2169-2174. 

Eichholz, I., Huyskens-Keil, S., Kroh, L. W., Rohn, S.
Phenolic compounds, pectin and antioxidant activity in blueberries (Vaccinium corymbosum L.) influenced by boron and mulch cover
J. Applied Botany and Food Quality (2011) 84, 26-32. 

Moussa-Ayoub, T., Jaeger, H., Knorr, D., El-Samahy, S., Rohn, S., Kroh L. W.
Impact of traditional and innovative technologies on some characteristics and bioactive compounds of Opuntia macrorhiza juice.
Procedia Food Sci. (2011) 1, 1410-1416.

2010

Beesk, N., Perner, H., Schwarz, D., George, E., Kroh, L. W., Rohn, S.
Distribution of quercetin-3,4-0-diglucoside, quercetin-4-0-monoglucoside, and quercetin in different parts of the onion bulb (Allium cepa L.) influenced by genotype.
Food Chem. (2010) 122, 566-571. 

Bruna, C., Eichholz I., Rohn, S., Kroh L. W., Huyskens-Keil, S.
Bioactive compounds and antioxidant activity of cocoa hulls (Theobroma cacao L.) from different origins.
Journal of Applied Botany and Food Quality, (2010) 83, 9-13. 

Goralczyk, V., Driemel, G., Bischof, A., Peter, A., Berthold, A., Kroh, L. W., Blessing, L., Schubert, H., King R.
A Multiparallel Bioreactor for the Cultivation of Mammalian Cells in a 3D-Ceramic Matrix.
Biotechnolog. Prog. (2010) 26, 556-564.  

Kroh, L. W., Mäder, J.
Determination of the glycoalkaloids α-solanine and α-chaconine in potatoes at different steps of potato processing.
CBS Camag Bibliography Service, (2010) 105, 5-6.  

Rohn,  S., Kroh L. W.
Antioxidanzien - gar nicht so leicht auszumachen : Bestimmung antioxidativer Aktivität - Möglichkeiten und Grenzen.
HoghChem hautnah  (2010) 5, 33-34.  

Schmidt, S., Zietz, M., Schreiner, M., Rohn, S., Kroh, L.W., Krumbein, A.
Genotypic and climatic influence on the concentration and composition of flavonoids in kale (Brassica oleracea var. sabellica).
Food Chem. (2010) 119, 1293-1299. 

Zietz, M., Weckmüller, A., Schmidt, S., Rohn, S., Schreiner, M., Krumbein, A., Kroh, L. W.
Genotypic and climatic influences on the concentration and composition of flavonoids in kale.
J. Agric. Food Chem. (2010) 58, 2123-2130.  

Pieper, R., Kröger, S., Weigand, M., Hanschen, F., Kroh, L. W., Zentek, J.
Graukresse (Berteroa incana) im Heu: ein "neues" Gesundheitsrisiko für Pferde.
Tierärztliche Praxis. (2010) 171-176.

Rohn, S., Cämmerer, B., Kroh, L. W.
Methoden zur Bestimmung der antioxidativen Aktivität
Nachrichten aus der Chemie (2010) 58, 918-920.

Schmidt, S., Zietz, M., Schreiner, M., Rohn, S., Kroh, L. W., Krumbein, A.
Identification of complex, naturally occurring flavonoid glycosides in kale (Brassica oleracea var. sabellica) by high-performance liquid chromatography diode-array detection/electrospray ionization multi-stage mass spectrometry
Rapid Comm. Mass Spectrom. (2010) 24, 2009-2022.

Kroh, L. W., Zietz, M., Pfeifer, Y., Bornik, M. A., Rohn, S.
HPTLC - Besonders gut für Zucker
Deutsche Lebensmittel-Rundschau (2010) 106, 219-223. 

Grzegorzewski, F., Rohn, S., Kroh, L. W., Geyer, M., Schlüter, O.
Surface morphology and chemical composition of lamb’s lettuce (Valerianella locusta) after exposure to a low pressure oxygen plasma.
Food Chem. (2010) 122, 1145-1152. 

Grzegorzewski, F., Rohn, S., Quade, A., Schröder, K., Ehlbeck, J., Schlüter, O., Kroh, L. W.
Reaction chemistry of 1,4-Benzopyrone derivatives in non-equilibrium low-temperature plasmas.
Plasma Processes and Polymers (2010) 7, 466-473. 

2009

Bruna, C., Eichholz, I., Rohn, S., Kroh, L. W., Huyskens-Keil, S.
Bioactive compounds and antioxidant activity of cocoa hulls (Theobroma cacao L.) from different origins
Journal of Applied Botany and Food Quality (2009) 83, 9-13. 

Cämmerer, B., Kowalew, S., Kroh L. W.
Formation of High Molecular Weight Melanoidin Fractions in Cane Sugar during Processing.
Zuckerindustrie (2009) 134, 383-383.

Cämmerer, B., Kroh, L. W.
Shelf Life of Linseeds and Peanuts in Relation to Roasting.
LWT-Food Science & Technology (2009) 42, 545-549.  

Grzegorzewski, F., Schlüter, O., Ehlbeck, J., Kroh, L. W., Rohn, S.Plasmaoxidative degradation of polyphenolics? Influence of non-thermal gas discharges with respect to fresh produce processing.Czech Journal of Food Sci. (2009) 27, 35-39.  

Mäder, J., Rawel, H., Kroh, L. W.
Composition of Phenolic Compounds and Glycoalkaloids α-Solanine and  α-Chaconine during Commercial Potato Processing.
J. Agric. Food Chem. (2009) 57, 6292-6297.  

Mäder, J., Fischer, W., Schnick, T., Kroh, L. W.Changes in Glycoalkaloid Composition During Potato Processing: Simple and Reliable Quality Control by HPTLC.Journal of Planar Chrom. (2009) 22, 43-47.  

Oliviero T., Capuano, E., Cämmerer, B., Fogliano, V.
Influence of Roasting on the Antioxidant Activity and HMF Formation of a Cocoa Bean Model Systems.
J. Agric. Food Chem. (2009) 57, 147-152.

Rohn, S. Kroh, L. W.
Antioxidative Aktivität? Möglichkeiten der Bestimmung und Grenzen.
Deutsche Lebensmittel-Rundschau (2009) 105, 10-13.

Schulte, F., Mäder, J., Kroh, L. W., Panne, U., Kneipp, J.
Characterization of Pollen Carotenoids with in situ and High-Performance Thin-Layer Chromatography supported Resonant Raman Spectroscopy.
Analytical Chemistry  (2009) 81, 8426-8433.

Zagon, J., Jansen, B., Knoppik, M., Ehlers, A., Kroh, L. W. Holzhauser, T. Vieths, S., Broll, H.
Gene transcription analysis of carrot allergens by relative quantification with single and duplex revers transcription real-time PCR.
Analytical and Bioanalytical Chem. (2009) 401, 1-11. 

Mäder, J., Fischer, W., Schnick, T., Kroh, L. W.
Changes in glycoalkaloid composition during potato processing: simple and reliable quality control by HPTLC.
J. Planar Chrom. (2009) 22, 43-47. 

2008

Zykina, N., Schön, F., Kroh, L.W., Rohn, S.
Untersuchungen zur thermischen Stabilität von Cumarinen in Zimt.
Ernährung/Nutrition (2008) 32, 504-511. 

Rohn, S., Cämmerer, B., Kroh, L.W.
Oxidative Prozesse in Lebensmitteln verfolgen.
Laborpraxis (2008) 32, 26-29.

Perner, H., Rohn, S., Driemel, G., Batt, N., Schwarz, D., Kroh, L.W., George, E.
Effect of Nitrogen Species Supply and Mycorrhizal Colonization on Organosulfur and Phenolic Compounds in Onions.
J. Agric. Food Chem. (2008) 56, 3538-3545.

Rodarte, A., Eichholz, I., Rohn, S., Kroh, L.W., Huyskens-Keil, S.
Phenolic Profile and Antioxidant Activity of Highbush Blueberry (Vaccinium corymbosum L.) during Fruit Maturation and Ripening.
Food Chemistry (2008) 109, 554-563.

2007

Smejkal, Q., Fiedler, T. Kurz, T., Kroh, L. W.
Simplified kinetics and Colour Formation in Sucrose Solutions Based on A-Dicarbonyl Compounds.
International Journal of Food Engineering (2007) 3, Article 8, 1-18. 

Eichholz, I., Rohn, S., Kroh, L. W., Huyskens-Keil, S.
Influence of location and fertilisation on antioxidant activity in highbush blueberries (Vaccinium corymbosum L.)
J Appl. Botany and Food Quality  (2007) 81, 41-44. 

Jaehrig, S., Rohn, S., Kroh, L. W., Wildenauer, F. X., Lisdat, F., Fleischer, L.-G., Kurz, T.
Antioxidative activity of (1->3),(1->6)-β-D-glucan from  Saccharomyces cerevisiae grown on different media
LWT – Food Sci. Technol. (2007) 41, 868-877. 

Stoesser, R., Klein, J., Peschke, S., Zehl, A., Caemmerer, B., Kroh, L. W.
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) 67A, 1161-1168. 

Jaehrig, S., Rohn, S., Kroh, L. W., Fleischer, L.-G., Kurz, T.
In Vitro potential antioxidant activity of (1->3),(1->6)-β-D-glucan and protein fractions from Saccharomyces cerevisiae cell walls.
J. Agric. Food Chem. (2007) 55, 4710-4716. 

Kroh, L. W., Fiedler, T., Wagner, J.
The formation of coloured compounds in technical sucrose sollutions – new knowledge about their molecular basics and molecular size distribution.
Sugar industry (2007) 132, 25-32. 

Fiedler, T., Kroh, L. W.Formation of discrete molecular size domains of melanoidins depending on the involvement of several a-dicarbonyl compounds, Part 2Eur. Food Res. Technol. (2007) 225, 473–481.

Schulz, A., Trage, C., Schwarz, H., Kroh, L. W.
Electrospray Ionisation Mass Spectrometric investigations of dicarbonyl compounds – probing intermediates formed in the course of nonenzymatic browning reaction of L-ascorbic acid.
International Journal of Mass Spectrometry, (2007) 262, 169-173. 

Rohn, S., Buchner, N., Driemel, G., Rauser, M., Kroh, L. W.Thermal Degradation of Onion Quercetin Glucosides under Roasting Conditions.J. Agric. Food Chem. (2007) 55, 1568-1573. 

Laube, I., Zagon, J., Spiegelberg, J., Butschke, A., Kroh, L. W., Broll, H.
Development and design of a „ready-to-use“ reaction plate for a PCR based simultaneous detection of animal species used in foods
Int. J. Food Sci Technol. (2007) 42, 9-17.

Berthold A., Haibel A., Brandes N., Kroh L., Gross U., Uharek L., Schubert H.
Biocompatible porous ceramics for the cultivation of hematopoietic cells.
J. Mater Sci: Mater Med (2007) 18, 1333-1338. 

2006

Sienkiewicz, T., Dogan, M., Kroh, L. W.
Investigation of proteins in ewe, goat and cow cheeses by gel isoelectric focusing.  
Polish Journal of Food and Nutrition Sciences 15 (2006) 203-207. 

Zagon, J., Crnogorac, G., Kroh, L. W., Lahrssen-Wiedeholt, M., Broll, H.
Nachweis von genetisch veränderten Futtermitteln,
Reihe BfR-Wissenschaft. (2006) 5, ISBN 3-938163-15-1. 

Brandes, N., Welzel, P., Werner, C.,  Kroh, L. W.
Adsorption-induced Conformational Changes of Proteins onto Ceramic Particles: Differential Scanning Calorimetry and FTIR Analysis
J. Colloid and Interface Sci. (2006) 299, 56-69. 

Buchner, N., Krummbein, A., Rohn, S., Kroh, L. W.
Effect of thermal processing on the flavonols quercetin and rutin
Rapid Comm. Mass. Spektrom.  (2006) 20, 3229-3235. 

Fiedler, Th., Moritz, Th. Kroh, L. W.
Influence of dicarbonyl compounds to the molecular weight distribution of melanoidins in sucrose solutions
Eur. Food Res.Techn. (2006) 223, 837-842. 

Cämmerer, B., Kroh L. W.
Antioxidant Activity of Coffee Brews
Eur. Food Res.Techn. (2006) 223, 469-474.

Brandes N., Welzel P., Kroh L. W.
Adsorption-induced conformational changes of proteins onto ceramic particles: Differential Scanning Calorimetry and FTIR
Analysis. J. Coll. Interf. Sci. (2006) 299, 56-69. 

2005

Rohn, S., Kroh, L. W.
Electron Spin Resonanz – a spectroscopic method for determining the antioxidant activity
Mol. Nutr. Food Res. (2005) 49, 898-907. 

Kroh, L. W.
Farbstoffbildung in technischen Zuckersäften – neue Erkenntnisse über molekulare Grundlagen
FEI Bonn, (2005) 25-38, ISBN 3-925032-41-X. 

2004

Rösch, D., Krumbein A., Kroh L. W.
Antioxidant Gallocatechins, Dimeric and Trimeric Proanthocyanidins from Sea Buckthorn (Hippophaë rhamnoides) Pomace
European J. Food Sci. Technol (2004) 219, 605-613.

Rösch, D., Mügge C., Fogliano V., Kroh L. W.
Antioxidant Oligomeric Proanthocyanidins from Sea Buckthorn (Hippophaë rhamnoides) Pomace
J. Agric. Food Chem. (2004) 52, 6712-6718.

Roesch, D., Krumbein A., Mügge C., Kroh L. W.
Structural Investigations of Flavonol Glycosides from Sea Buckthorn Pomace by NMR Spectroscopy and HPLC-ESI-MSⁿ
J. Agric. Food Chem. (2004) 52, 4039-4046. 

Garrn I., Brandes N., Kroh L. W., Schubert H.
Clot-forming: the use of proteins as binders for producing ceramic foams
J. Eur. Cer. Society (2004) 24, 579-587. 

Brandes N., Stelzer J. B., Schubert H., Kroh L. W.
Adsorption of physiological proteins
Biomaterials (2004) 5, 22-27. 

2003

Ramadan, M., Kroh L. W., Mörsel J.-T.
Radical Scavengig activity of black cumin, coriander and niger crude seed oils and oil fractions
J. Agric. Food Chem. (2003) 51, 6961-6969. 

Laube, I., Spiegelberg A., Butschke A., Zagon J., Schauzu M., Kroh L. W., Broll H.
Methods for the detection of beef and pork in foods using real-time polymerase chain reaction
J. Food Sci. Technol. (2003) 38, 111-118. 

Rösch, D., Bergmann M., Knorr D., Kroh L. W.
Structure-Antioxidant-Afficency Realtionships of Phenolic compounds and their Contribution to the Antioxidative Activity of sea buckthorn juice
J. Agric. Food Chem. 51 (2003) 4233-4239. 

2002

Laube, I., A.Spiegelberg, A. Butschke, J. Zagon, L. W. Kroh, H. Broll
DNA-analytische Methoden zur Identifizierung der Tierarten Rind und Schwein
BgVV Hefte (2002) 03, 1-108 (ISBN 3-931675-75-0). 

Hollnagel A., Kroh L. W.
3-Deoxypentosulose: an a-dicarbonyl compound predominating in nonenzymatic browning of oligosaccharides in aqueous solution
J. Agric. Food Chem. 50 (2002) 1659-1664. 

Cämmerer, B.,  Jalyschko W., Kroh, L. W.
Detection of intact carbohydrate structures as part of the melanoidin skeleton
J. Agric. Food Chem. 50 (2002) 2083-2087. 

Conzane, R. S., W.-R. Stenzel, L. W. Kroh
Nachweis und Bestimmung der Aflatoxine B1, B2, G1 und G2 mittels HPLC
Deutsche Lebensmittelrundschau (2002) 98, 289-295. 

Conzane, R. S., W.-R. Stenzel, L. W. Kroh
Reduktion des Aflatoxin-Gehaltes in Erdnüssen unter sauren Bedingungen
Deutsche Lebensmittelrundschau (2002) 98, 321-325. 

2001

Kroh, L. W., A. Schulz
Maillard reaction of food proteins – chemical, nutritional and functional aspects: News on the Maillard reaction of oligomeric carbohydrates: a survey
Nahrung/Food (2001) 45, 160-163. 

Laube I., A. Butschke, J. Zagon, A. Spiegelberg, M. Schauzu, K.-W. Bögl, L. W. Kroh, H. Broll
Nachweisverfahren für Rindfleisch in Lebensmitteln unter Anwendung der TaqMan^TM-Technologie
Bundesgesundheitsblatt-Gesundheitsforschung-Gesundheitsschutz (2001) 44, 326-330.

Bastl-Borrmann, R., L. W. Kroh
Novel enzymatic assay for determination of alkyl polyglycosides with short chain alcohols
Fresenius Journal of Analytical Chemistry (2001) 371, 939-943.

2000

Bärwinkel, D., J. Haufe, L. W. Kroh
Methode zur Routine-Analytik von Phthalaten in Lebensmitteln und der Umwelt
Dt. Lebensmittel-Rundsch. (2000) 96, 411-417. 

Hollnagel A., L. W. Kroh
Degradation of oligosaccharides in non-enzymatic browning by formationof a-dicarbonyl compounds via “peeling off” mechanism
J. Agric. Food Chem. (2000) 48, 6219-6226.

1999

Cämmerer, B., B. Wedzicha u. L. W. Kroh
Nonenzymatic browning reactions of Glycerinaldehyde and Methylglyoxal
European Food Res Technol (1999) 209, 261-265. 

1998

Häseler, J. u. L. W. Kroh
Nonvolatile reaction products by heat-induced degradation of a-glucans: Analysis of short-chain  a-glucans by gas chromatography/mass spectrometry
Z. Lebensm. Unters. Forsch. (1998) 207, 44-49.

Hollnagel, A. u. L. W. Kroh
Formation of a-Dicarbonyl Fragments from Mono- and Disaccharides under Caramelisation and Maillard Reaction Conditions
Z. Lebensm. Unters. Forsch  (1998) 207, 50-54. 

1996

Schumacher D. u. L. W. Kroh
Zum Einfluß von Maillard-Reaktionsprodukten auf Enzymreaktionen (Übersichtsartikel)
Z. Ernährungswissenschaft, (1996) 35, 213-225. 

Cämmerer, B. u. L. W. Kroh
Investigation of the contribution of radicals to the early stages of Maillard reaction
Food Chem. (1996) 57, 217-221. 

Kroh, L. W. und D. Schumacher
Untersuchungen zum Abbau von MAILLARD-Reaktionsprodukten durch amylolytische Enzyme 2. Mitt. Zum enzymatischen Abbau von thermisch behandelten a-Glucanen mit und ohne Aminokomponente
Z. Lebensm. Unters. Forsch. (1996) 203, 385-390.

Schumacher, D., D. Hirsch, B. Cämmerer u. L. W. Kroh
Untersuchungen zum Abbau von MAILLARD-Reaktionsprodukten durch amylolytische Enzyme 3. Mitt. Zur Inhibierung von Glucoamylase, a-Amylase und a-Glucosidasedurch thermisch behandelte a-Glucane und Melanoidine
Z. Lebensm. Unters. Forsch. (1996) 203, 391-394.

Kroh, L. W., V. Jalyschko u. J. HäselerNonvolatile reaction products by heat-induced degradation of a-glucans: analysis of oligomeric maltodextrins and anhydrosugarsStarch/Stärke (1996) 48, 426-433. 

Homoki-Farkas, P., F. Örsi u. L. W. Kroh
Methylglyoxal determination from different carbohydrates during heat processing
Food Chem. (1996) 59, 157-163.

1995

Schumacher D. u. L. W. Kroh
A rapid method for determination of anomers of carbohydrate at a cyclodextrine phase
Food Chem. (1995) 54, 353-356. 

Cämmerer B. u. L. W. Kroh
Investigations of influence of reaction conditions on the elementary composition of Melanoidins
Food Chem. (1995) 53, 55-59.

Kroh L. W.
Caramelisation-reaction in Foods and Beverages
Food Chem. (1995) 51, 373-379.