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Just published:


"Three-step test system for the identification of novel GABAA receptor modulating food plants" Plant Foods in Human Nutrition DOI: 10.1007/s11130-016-0566-1

"Identification of the oleic acid ethanolamide (OEA) isomer cis-vaccenic acid ethanolamide (VEA) as a highly abundant 18:1 fatty acid ethanolamide in blood plasma from rats and humans" Analytical and Bioanalytical Chemistry DOI: 10.1007/s00216-016-9720-8

"Chemistry and clinical relevance of carbohydrate degradation in drugs" Drug Discovery Today DOI: 10.1016/j.drudis.2016.06.011


Quo vadis 2014 - a position paper from the Lebensmittelchemische Gesellschaft

Food chemistry at the "Lange Nacht der Wissenschaften" 2015


The aim of food chemistry is to gain insight into the molecular composition of foods and to identify their biofunctional, physiological and technological properties. Thereto, bioanalytical and instrumental methods as well as biochemical and cytological procedures are used. The combination of food chemistry with pharmaceutical technology and medicinal chemistry builds a molecular bridge between the departments of medicine, of natural science and of technical science at the university of Erlangen-Nuremberg.

Henriette Schmidt-Burkhardt Chair of Food Chemistry
Department of Chemistry and Pharmacy
Emil-Fischer-Center
Schuhstraße 19
91052 Erlangen
Germany
Tel.: +49-(0)9131-85-24112
Fax.: +49-(0)9131-85-22587
monika.pischetsrieder@fau.de