Clemens Kanzler

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2017-2024
Publications (10 Years): 16

Top Topics

Liquid Chromatography

High Resolution Mass Spectrometry

Metabolic Syndrome

Top Venues

Journal of agricultural and food chemistry

Molecules (Basel, Switzerland)

Antioxidants (Basel, Switzerland)

This page only lists publications with an associated author ORCID identifier.

Publications

Leon Valentin Bork, Nicolas Proksch, Tobias Stobernack, Sascha Rohn, Clemens Kanzler
Influence of Hydroxycinnamic Acids on the Maillard Reaction of Arabinose and Galactose beyond Carbonyl-Trapping. Journal of agricultural and food chemistry 72 (28) (2024)
Leon Valentin Bork, Nicolas Proksch, Tobias Stobernack, Sascha Rohn, Clemens Kanzler
Influence of Hydroxycinnamic Acids on the Maillard Reaction of Arabinose and Galactose beyond Carbonyl-Trapping. Journal of agricultural and food chemistry 72 (28) (2024)
Leon Valentin Bork, Nicolas Proksch, Tobias Stobernack, Sascha Rohn, Clemens Kanzler
Influence of Hydroxycinnamic Acids on the Maillard Reaction of Arabinose and Galactose beyond Carbonyl-Trapping. Journal of agricultural and food chemistry (2024)
Leon Valentin Bork, Nicolas Proksch, Sascha Rohn, Clemens Kanzler
Contribution of Hydroxycinnamic Acids to Color Formation in Nonenzymatic Browning Reactions with Key Maillard Reaction Intermediates. Journal of agricultural and food chemistry 72 (3) (2024)
Leon Valentin Bork, Nicolas Proksch, Sascha Rohn, Clemens Kanzler
Contribution of Hydroxycinnamic Acids to Color Formation in Nonenzymatic Browning Reactions with Key Maillard Reaction Intermediates. Journal of agricultural and food chemistry 72 (3) (2024)
Leon Valentin Bork, Nicolas Proksch, Sascha Rohn, Clemens Kanzler
Contribution of Hydroxycinnamic Acids to Color Formation in Nonenzymatic Browning Reactions with Key Maillard Reaction Intermediates. Journal of agricultural and food chemistry (2024)
Leon Valentin Bork, Nicolas Proksch, Tobias Stobernack, Sascha Rohn, Clemens Kanzler
Influence of Hydroxycinnamic Acids on the Maillard Reaction of Arabinose and Galactose beyond Carbonyl-Trapping. Journal of agricultural and food chemistry 72 (28) (2024)
Leon Valentin Bork, Maximilian Baumann, Tobias Stobernack, Sascha Rohn, Clemens Kanzler
Colorants and Antioxidants Deriving from Methylglyoxal and Heterocyclic Maillard Reaction Intermediates. Antioxidants (Basel, Switzerland) 12 (9) (2023)
Claudia Keil, Sandra Grebenteuch, Nina Kröncke, Fenja Kulow, Sebastian Pfeif, Clemens Kanzler, Sascha Rohn, Georg Boeck, Rainer Benning, Hajo Haase
Systematic Studies on the Antioxidant Capacity and Volatile Compound Profile of Yellow Mealworm Larvae ( T. molitor L.) under Different Drying Regimes. Insects 13 (2) (2022)
Gabriela Kowalska, Justyna Rosicka-Kaczmarek, Karolina Miśkiewicz, Małgorzata Zakłos-Szyda, Sascha Rohn, Clemens Kanzler, Magdalena Wiktorska, Jolanta Niewiarowska
Arabinoxylan-Based Microcapsules Being Loaded with Bee Products as Bioactive Food Components Are Able to Modulate the Cell Migration and Inflammatory Response-In Vitro Study. Nutrients 14 (12) (2022)
Leon Valentin Bork, Sascha Rohn, Clemens Kanzler
Characterization of Colorants Formed by Non-Enzymatic Browning Reactions of Hydroxycinnamic Acid Derivatives. Molecules (Basel, Switzerland) 27 (21) (2022)
Sandra Grebenteuch, Clemens Kanzler, Stefan Klaußnitzer, Lothar W Kroh, Sascha Rohn
The Formation of Methyl Ketones during Lipid Oxidation at Elevated Temperatures. Molecules (Basel, Switzerland) 26 (4) (2021)
Clemens Kanzler, Felix Wustrack, Sascha Rohn
High-Resolution Mass Spectrometry Analysis of Melanoidins and Their Precursors Formed in a Model Study of the Maillard Reaction of Methylglyoxal with l-Alanine or l-Lysine. Journal of agricultural and food chemistry 69 (40) (2021)
Clemens Kanzler, Paul T Haase
Melanoidins Formed by Heterocyclic Maillard Reaction Intermediates via Aldol Reaction and Michael Addition. Journal of agricultural and food chemistry 68 (1) (2019)
Philipp Bruhns, Clemens Kanzler, Andreas G Degenhardt, Timo J Koch, Lothar W Kroh
Basic Structure of Melanoidins Formed in the Maillard Reaction of 3-Deoxyglucosone and γ-Aminobutyric Acid. Journal of agricultural and food chemistry 67 (18) (2019)
Clemens Kanzler, Helena Schestkowa, Paul T Haase, Lothar W Kroh
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 65 (40) (2017)