published in Journal of Proteomics:
"Targeted mass spectrometry for the analysis of nutritive modulation of catalase and heme oxygenase-1 expression"
Get a free copy until march 29th at http://authors.elsevier.com/a/1QVJf6gB-WGt5u
"Peptide profiling of bovine kefir reveals 236 unique peptides released from caseins during its production by starter culture or kefir grains"
Get a free copy until march 29th at http://authors.elsevier.com/a/1QVJf6gB-WGt57
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