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Page 1
High-Performance Thin-Layer Chromatography-Immunostaining as a Technique for the Characterization of Whey Protein Enrichment in Edam Cheese.
Foods. 2022 Feb 12;11(4):534. doi: 10.3390/foods11040534.
Foods. 2022.
PMID: 35206011
Free PMC article.
Identification of Marker Peptides for the Whey Protein Quantification in Edam-Type Cheese.
von Oesen T, Treblin M, Clawin-Rädecker I, Martin D, Maul R, Hoffmann W, Schrader K, Wegner B, Bode K, Zink R, Rohn S, Fritsche J.
von Oesen T, et al.
Foods. 2023 May 15;12(10):2002. doi: 10.3390/foods12102002.
Foods. 2023.
PMID: 37238821
Free PMC article.
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Physicochemical and Sensory Characterization of Whey Protein-Enriched Semihard Cheese.
von Oesen T, Schrader K, Clawin-Rädecker I, Martin D, Treblin M, Hoffmann W, Bode K, Zink R, Rohn S, Fritsche J.
von Oesen T, et al.
J Agric Food Chem. 2024 Mar 20;72(11):5898-5911. doi: 10.1021/acs.jafc.3c08731. Epub 2024 Mar 9.
J Agric Food Chem. 2024.
PMID: 38459945
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In Vitro Determination of Protein Conjugates in Human Cells by LC-ESI-MS/MS after Benzyl Isothiocyanate Exposure.
Kühn C, von Oesen T, Herz C, Schreiner M, Hanschen FS, Lamy E, Rohn S.
Kühn C, et al. Among authors: von oesen t.
J Agric Food Chem. 2018 Jul 5;66(26):6727-6733. doi: 10.1021/acs.jafc.8b01309. Epub 2018 Jun 21.
J Agric Food Chem. 2018.
PMID: 29879845
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Two-dimensional high-performance thin-layer chromatography for the characterization of milk peptide properties and a prediction of the retention behavior - a proof-of-principle study.
Treblin M, von Oesen T, Class LC, Kuhnen G, Clawin-Rädecker I, Martin D, Fritsche J, Rohn S.
Treblin M, et al. Among authors: von oesen t.
J Chromatogr A. 2021 Sep 13;1653:462442. doi: 10.1016/j.chroma.2021.462442. Epub 2021 Jul 29.
J Chromatogr A. 2021.
PMID: 34365201
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Determination of isothiocyanate-protein conjugates in milk and curd after adding garden cress (Lepidium sativum L.).
Kühn C, von Oesen T, Hanschen FS, Rohn S.
Kühn C, et al. Among authors: von oesen t.
Food Res Int. 2018 Jun;108:621-627. doi: 10.1016/j.foodres.2018.04.001. Epub 2018 Apr 4.
Food Res Int. 2018.
PMID: 29735098
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