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Targeted Proteome Analysis with Isotope-Coded Protein Labels for Monitoring the Influence of Dietary Phytochemicals on the Expression of Cytoprotective Proteins in Primary Human Colon Cells Journal of Proteomics DOI 10.1016/j.jprot.2017.06.023

Identification of the Beer Component Hordenine as Food-Derived Dopamine D2 Receptor Agonist by Virtual Screening a 3D Compound Database Scientific Reports DOI: 10.1038/srep44201

Targeted Label-free Quantification of Interleukin-8 in PMA-Activated U937 Cell Secretome by NanoLC-ESI-MS/MS-sSRM  Proteomics DOI: 10.1002/pmic.201600455

Profiling of Antioxidative Enzyme Expression Induced by Various Food Components Using Targeted Proteome Analysis Molecular Nutrition and Food Research DOI: 10.1002/mnfr.201600655


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