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Quantification of 24 Circulating Endocannabinoids, Endocannabinoid-Related Compounds, and Their Phospholipid Precursors in Human Plasma by UHPLC-MS/MS Journal of Lipid Research DOI 10.1194/jlr.D094680

Identification of Peptides Reflecting the Storage of UHT Milk by MALDI-TOF-MS Peptide Profiling Journal of Proteomics DOI 10.1016/j.j.prot.2019.103444

Profiling of Multiphosphorylated Peptides in Kefir and Their Release During Simulated Gastrointestinal Digestion ACS Omega DOI 10.1021/acsomega.8b03105

Influence of the Fat/Carbohydrate Component of Snack Food on Energy Intake Pattern and Reinforcing Properties in Rodents Behavioural Brain Research DOI 10.1016/j.bbr.2019.02.041





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
Nikolaus-Fiebiger-Str. 10 (Chemikum)
91058 Erlangen
Germany
Tel.:  +49-(0)9131-85-65593
monika.pischetsrieder@fau.de