H. Klostermeyer

发表

A method to mimic and to study the release of flavour compounds from chewed food

Konrad Naßl, F. Kropf, H. Klostermeyer, 1995, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung.

Comparison of different methods to determine the spreadability and firmness of processed cheese

E. Windhab, H. Klostermeyer, W. Strohmaier, 1992 .

Simultaneous determination of amino acids and biogenic amines by reversed-phase high-performance liquid chromatography of the dabsyl derivatives

I. Krause, H. Klostermeyer, T. Henle, 1995 .

Production of Lipase by Byssochlamys fulva.

H. Chander, H. Klostermeyer, 1983, Journal of food protection.

Simultaneous Determination of Protein-bound Maillard Products by Ion Exchange Chromatography and Photodiode Array Detection

H. Klostermeyer, T. Henle, A. W. Walter, 2005 .

Heat induced crosslinks in milk proteins and consequences for the milk system.

H. Klostermeyer, E. Reimerdes, 1977, Advances in experimental medicine and biology.

Efficient determination of individual maillard compounds in heat-treated milk products by amino acid analysis

I. Krause, H. Klostermeyer, T. Henle, 1991 .

Studies on the formation of lysinomethylalanine and histidinomethylalanine in milk products

H. Klostermeyer, T. Henle, R. Haessner, 1994, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung.

Rheological properties and microstructure of model processed cheese containing low molecular weight emulsifiers

H. Klostermeyer, W. Buchheim, K. Schrader, 1996 .

Relationship between the crosslinking of caseins by transglutaminase and the gel strength of yoghurt

H. Klostermeyer, T. Henle, S. Lauber, 2000 .

Detection and identification of the cross-linking amino acidsNτ-andNπ-(2′-amino-2′-carboxy-ethyl)-l-histidine (“histidinoalanine”, HAL) in heated milk products

H. Klostermeyer, T. Henle, A. W. Walter, 1993, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung.

The chemistry and biochemistry of insulin.

H. Klostermeyer, R. Humbel, 1966, Angewandte Chemie.

Protein-backbone-modifications: Formation of imidazolines

A. Beck‐Sickinger, H. Klostermeyer, T. Henle, 2006 .

Genetic variants of bovine beta-lactoglobulin. A novel wild-type beta-lactoglobulin W and its primary sequence.

J. Buchberger, I. Krause, H. Klostermeyer, 1990, Biological chemistry Hoppe-Seyler.

Isolation and rapid sequence characterization of two novel bovine Β-lactoglobulins I and J

M. Baranyi, J. Buchberger, I. Krause, 1996, Journal of protein chemistry.

Isoelectric focusing in immobilized pH gradients with carrier ampholytes added for high‐resolution phenotyping of bovine β‐lactoglobulins: Characterization of a new genetic variant

J. Buchberger, I. Krause, H. Klostermeyer, 1988, Electrophoresis.

Complete enzymatic hydrolysis of wool and its morphological components.

H. Klostermeyer, J. Föhles, K. Röper, 1984, Methods in enzymology.

Influence of EDTA and metal ions on a metalloproteinase from Pseudomonas fluorescens biotype I.

H. Klostermeyer, S. Kroll, P. Diermayr, 1987, Biological chemistry Hoppe-Seyler.

Polymer Science Concepts in Dairy Systems—an Overview of Milk Protein and Food Hydrocolloid Interaction

H. Klostermeyer, W. Bauer, A. Syrbe, 1998 .

Bovine seminal plasma ASFP: Localization of disulfide bridges and detection of three different isoelectric forms

R. Einspanier, J. Calvete, I. Krause, 1994, FEBS letters.

[Formation of dehydroalanine, lanthionine and lysinoalanine during heat treatment of beta-lactoglobuline A (author's transl)].

H. Klostermeyer, K. Watanabe, 1977, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung.

[Synthesis of the A-chain of sheep insulin, using only acid-labile protective groups].

H. Klostermeyer, W. Danho, H. Gattner, 1969, Zeitschrift fur Naturforschung. Teil B, Chemie, Biochemie, Biophysik, Biologie und verwandte Gebiete.

Characterization of cheese ripening by free amino acids and biogenic amines and influence of bactofugation and heat-treatment of milk

I. Krause, H. Klostermeyer, Annette Bockhardt, 1997 .

Heat-induced changes in sulphydryl and disulphide levels of β-lactoglobulin A and the formation of polymers

H. Klostermeyer, K. Watanabe, 1976, Journal of Dairy Research.

Rheological properties of acid gels prepared from heated pH-adjusted skim milk.

S. Anema, H. Klostermeyer, Skelte G Anema, 2004, Journal of agricultural and food chemistry.

Factors affecting lipase production in Mucor mucedo

H. Chander, H. Klostermeyer, 1982 .

The influence of moisture content on the rheological properties of processed cheese spreads

S. Anema, H. Klostermeyer, Siew Kim Lee, 2004 .

Effect of Protein, Nonprotein-Soluble Components, and Lactose Concentrations on the Irreversible Thermal Denaturation of β-Lactoglobulin and α-Lactalbumin in Skim Milk

S. Anema, H. Klostermeyer, Siew Kim Lee, 2006 .

Whey Protein + Polysaccharide Mixtures: Polymer Incompatibility and Its Application

H. Klostermeyer, F. Dannenberg, W. Bauer, 1995 .

Evaluation of the extent of the early Maillard-reaction in milk products by direct measurement of the Amadori-product lactuloselysine

H. Klostermeyer, T. Henle, H. Walter, 1991, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung.

Detection and identification of a protein-bound imidazolone resulting from the reaction of arginine residues and methylglyoxal

H. Klostermeyer, T. Henle, R. Haessner, 1994 .

A simple method for the preparation of furosine and pyridosine reference material

H. Klostermeyer, T. Henle, A. W. Walter, 1994, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung.

Determination of protein-bound 2-amino-6-(2-formyl-1-pyrrolyl)-hexanoic acid (“pyrraline”) by ion exchange Chromatography and photodiode array detection

H. Klostermeyer, T. Henle, 1993 .

The Effect of pH on the Rheological Properties of Reduced-fat Model Processed Cheese Spreads

H. Klostermeyer, Siew Kim Lee, 2001 .

The effect of pre-denatured whey proteins on the textural and micro-structural properties of model processed cheese spreads

S. Anema, H. Klostermeyer, Siew Kim Lee, 2013 .

Determination of biogenic amines by RP-HPLC of the dabsyl derivates

I. Krause, H. Klostermeyer, Annette Bockhardt, 1996, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung.

Influence of irreversible casein crosslinking on the gel strength of yoghurt.

H. Klostermeyer, T. Henle, S. Lauber, 2000 .

Rheological properties of acid gels prepared from pressure- and transglutaminase-treated skim milk

Thomas Henle, Skelte G. Anema, S. Anema, 2005 .

Mechanisms of heat inactivation of a proteinase from Pseudomonas fluorescens biotype I

H. Klostermeyer, S. Kroll, P. Diermayr, 1987, Journal of Dairy Research.

Determination of proteolytic activities on casein substrates.

H. Klostermeyer, E. Reimerdes, 1976, Methods in enzymology.

[3] Determination of proteolytic activities on casein substrates

H. Klostermeyer, E. Reimerdes, 1976 .

THE INFLUENCE OF GENETIC VARIANTS OF MILK PROTEINS ON THE COMPOSITIONAL AND TECHNOLOGICAL PROPERTIES OF MILK. 1. CASEIN MICELLE SIZE AND THE CONTENT O F NON-GLYCOSYLATED KAPPA -CASEIN

J. Buchberger, I. Krause, H. Klostermeyer, 1996 .

ζ-Potentials of casein micelles from reconstituted skim milk heated at 120 °C

S. Anema, H. Klostermeyer, 1996 .

Heat-Induced, pH-Dependent Dissociation of Casein Micelles on Heating Reconstituted Skim Milk at Temperatures below 100 °C

S. Anema, H. Klostermeyer, 1997 .

THE EFFECT OF PH AND HEAT TREATMENT ON THE KAPPA -CASEIN CONTENT AND THE ZETA -POTENTIAL OF THE PARTICLES IN RECONSTITUTED SKIM MILK

S. Anema, H. Klostermeyer, 1997 .

Enzymic assay for uric acid in milk

H. Klostermeyer, A. Wolfschoon-Pombo, 1981 .

Effect of the pH of skim milk at heating on milk concentrate viscosity

S. Anema, H. Klostermeyer, Siew Kim Lee, 2014 .

Effect of pH at heat treatment on the hydrolysis of κ-casein and the gelation of skim milk by chymosin

S. Anema, H. Klostermeyer, Siew Kim Lee, 2007 .

Maillard reaction under high hydrostatic pressure: studies on the formation of protein-bound amino acid derivatives

H. Klostermeyer, U. Schwarzenbolz, T. Henle, 2002 .

Maillard-type reactions under high hydrostatic pressure: Formation of pentosidine

H. Klostermeyer, U. Schwarzenbolz, T. Henle, 2000 .

Detection and quantification of pentosidine in foods

H. Klostermeyer, U. Schwarzenbolz, T. Henle, 1997 .

On the reaction of glyoxal with proteins

H. Klostermeyer, U. Schwarzenbolz, T. Henle, 1997 .

On the influence of SH-groups in UHT milk during storage

H. Klostermeyer, Y. Hong, K. Guthy, 1984 .

Reconstituted Skim Milk: Effect of Re-Dilution after Heating Concentrated Milk at Different pH and Temperatures

S. Anema, H. Klostermeyer, Siew Kim Lee, 2022, SSRN Electronic Journal.

Thermal decomposition of alpha -lactalbumin. I. Destruction of cystine residues.

H. Klostermeyer, U. Schnack, 1980 .

Fermentation of a skim milk concentrate with Streptococcus thermophilus and chymosin: structure, viscoelasticity and syneresis of gels

M. Michel, C. Servais, H. Klostermeyer, 2003 .

Indirect competitive enzyme-linked immunosorbent assay for the detection of native and heat-denatured bovine β-lactoglobulin in ewes' and goats' milk cheese

I. Krause, H. Klostermeyer, C. Schwarzer, 1996 .

Inactivation kinetics of γ-glutamyltransferase during the heating of milk

G. Zehetner, H. Klostermeyer, T. Henle, 1995 .

Effect of fat and protein-in-water concentrations on the properties of model processed cheese

S. Anema, H. Klostermeyer, Siew Kim Lee, 2015 .

Irreversibles crosslinking of casein during storage of UHT-treated skim milk

H. Klostermeyer, U. Schwarzenbolz, T. Henle, 1996 .

Application of a microbial sensor for determination of short-chain fatty acids in raw milk samples

R. Schmid, H. Klostermeyer, H. Ukeda, 1992, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung.

An indirect competitive ELISA for the detection of cows’ milk and caseinate in goats’ and ewes’ milk and cheese using polyclonal antibodies against bovine γ-caseins

I. Krause, H. Klostermeyer, W. Richter, 1997 .

Joint Biochemical Meeting of the Société Belge de Biochimie ‐ Belgische Vereniging voor Biochemie and the Gesellschaft für Biologische Chemie on Peptides and Proteins and Antigens and Immunogenicity held in Liège on January 14–16, 1971

H. Klostermeyer, H. Zahn, 1971, FEBS letters.

Fast and sensitive determination of furosine

G. Zehetner, H. Klostermeyer, T. Henle, 1995, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung.

Protein-Bound Maillard Compounds in Foods: Analytical and Technological Aspects

H. Klostermeyer, U. Schwarzenbolz, T. Henle, 2005 .

Rennet-induced aggregation of heated pH-adjusted skim milk.

S. Anema, H. Klostermeyer, Siew Kim Lee, 2011, Journal of agricultural and food chemistry.

On the influence of non-enzymatic crosslinking of caseins on the gel strength of yoghurt.

H. Klostermeyer, T. Henle, S. Lauber, 2001, Die Nahrung.

Formation of dehydroalanine during heat treatment of beta -casein.

D. H. Kleyn, H. Klostermeyer, 1980 .

[Polysaccharide additives in foods rich in proteins. i Sample preparation for estimation, especially in fresh cheese (author's transl)].

H. Klostermeyer, I. Schmitz, U. Popp, 1975, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung.

THE INFLUENCE OF GENETIC VARIANTS OF MILK PROTEINS ON THE COMPOSITIONAL AND TECHNOLOGICAL PROPERTIES OF MILK. 2. RENNET COAGULATION TIME AND FIRMNESS OF THE RENNET CURD

J. Buchberger, I. Krause, H. Klostermeyer, 1996 .