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D. Rewicki: Publications

(as of 1996, excerpt)

  1. R. Tressl, B. Helak, E. Kersten, D. Rewicki. "Formation of Proline and Hydroxyproline Specific Maillard Products from [1-13C]-Glucose". J. Agr. Food Chem. 1993, 41, 547-553.
  2. D. Rewicki, R. Tressl, U. Ellerbeck, E. Kersten, W. Burgert, M. Gorzynski, R.S. Hauck, B. Helak. "Formation and Synthesis of Some Maillard Generated Aroma Compounds". Progress in Flavour Precursor Studies, Allured Publishing Corporation, 1993, 301-314.
  3. R. Tressl, E. Kersten, D. Rewicki. "Formation of Pyrrols, 2-Pyrrolidones, and Pyridones by Heating 4-Aminobutyric Acid and Reducing Sugars". J. Agr. Food Chem. 1993, 41, 2125-2130.
  4. R. Tressl, E. Kersten, D. Rewicki. "Formation of 4-Aminobutyric Acid Specific Maillard Products from [1-13C]-D-Glucose, [1-13C]-D-Arabinose, and [1-13C]-D-Fructose", J. Agr. Food Chem. 1993, 41, 2278-2285.
  5. R. Tressl, E. Kersten, C. Nittka, D. Rewicki. "Formation of Sulfur Containing Flavor Compounds from [1-13C]-Labeled Sugars, Cysteine and Methionine". Sulfur Compounds in Foods. ACS Symposium Series 1994, 564, 224-235.
  6. R. Tressl, E. Kersten, C. Nittka, D. Rewicki. "Mechanistic Studies on the Formation of Pyrroles and Pyridines from [1-13C]-D-Glucose and [1-13C]-D-Arabinose". Maillard Reactions in Chemistry, Food and Health, Proceedings of the Fifth International Symposium on the Maillard Reaction, Minneapolis 1993; The Royal Society of Chemistry, Cambridge 1994, 51-60.
  7. D. Rewicki, E. Kersten, B. Helak, C. Nittka, R. Tressl. "Mechanistic Studies on the Formation of Maillard Products from [1-13C]-D-Fructose". Maillard Reactions in Chemistry, Food and Health, Proceedings of the Fifth International Symposium on the Maillard Reaction, Minneapolis 1993; The Royal Society of Chemistry, Cambridge 1994, 61-74.
  8. R. Tressl, G. Wondrak, E. Kersten, D. Rewicki. "Structure and Potential Cross-Linking Reactivity of a New Pentose Specific Maillard Product". J. Agr. Food Chem. 1994, 42, 2692-2697.
  9. R. Tressl, E. Kersten, C. Nittka, D. Rewicki. "Formation of Isoleucine Specific Maillard Products from [1-13C]-D-Glucose and [1-13C]-D-Fructose". J. Agr. Food Chem. 1995, 43, 1163-1169.

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