Just published:

"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

"Identification of sixteen peptides refelcting heat and/or storage induced processes by profiling of commercial milk samples" Journal of Proteomics DOI: 10.1016/j.jprot.2016.03.021

"Methionine sulfoxide profiling of milk proteins to assess the influence of lipids on protein oxidation in milk" Food & Function DOI: 10.1039/c5fo01550b

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
Schuhstraße 19
91052 Erlangen
Tel.:  +49-(0)9131-85-24112
Fax.:  +49-(0)9131-85-22587