Agnieszka Golon

发表

Characterisation of "caramel-type" thermal decomposition products of selected monosaccharides including fructose, mannose, galactose, arabinose and ribose by advanced electrospray ionization mass spectrometry methods.

N. Kuhnert, Agnieszka Golon, 2013, Food & function.

What is under the hump? Mass spectrometry based analysis of complex mixtures in processed food--lessons from the characterisation of black tea thearubigins, coffee melanoidines and caramel.

N. Kuhnert, Ghada H. Yassin, Agnieszka Golon, 2013, Food & function.

Investigating the thermal decomposition of starch and cellulose in model systems and toasted bread using domino tandem mass spectrometry.

J. Dávalos, N. Kuhnert, Agnieszka Golon, 2013, Journal of agricultural and food chemistry.

Hill coefficients of dietary polyphenolic enzyme inhibitiors: can beneficial health effects of dietary polyphenols be explained by allosteric enzyme denaturing?

N. Kuhnert, Agnieszka Golon, Farnoosh Dairpoosh, 2011, Journal of chemical biology.

Understanding the fate of chlorogenic acids in coffee roasting using mass spectrometry based targeted and non-targeted analytical strategies.

M. Witt, N. Kuhnert, Agnieszka Golon, 2012, Food & function.

Mass Spectrometric Investigation of the Chemical Composition of Caramel Formed upon Heating of Disaccharides

N. Kuhnert, Agnieszka Golon, 2012 .

An Investigation of the Complexity of Maillard Reaction Product Profiles from the Thermal Reaction of Amino Acids with Sucrose Using High Resolution Mass Spectrometry

C. Kropf, N. Kuhnert, Agnieszka Golon, 2014, Foods.

Synthesis of novel chiral bis-N-substituted-hydrazinecarboxamide receptors and probing their solution-phase recognition to chiral carboxylic guests by ESI-TOF/MS and tandem ESI-MS

Marcelo Fernández-Lahore, N. Kuhnert, Agnieszka Golon, 2013 .

Synthesis of novel chiral tetra-(hydrazinecarboxamide) cyclophane macrocycles

N. Kuhnert, Agnieszka Golon, Hany F. Nour, 2013 .

Characterization of complex mixtures of the light shredder waste fraction and caramelization processes by mass spectrometry

Agnieszka Golon, 2013 .

Unraveling the chemical composition of caramel.

N. Kuhnert, Agnieszka Golon, Nikolai Kuhnert, 2012, Journal of agricultural and food chemistry.

What is under the hump? Mass spectrometry based analysis of complex mixtures in processed food--lessons from the characterisation of black tea thearubigins, coffee melanoidines and caramel.

N. Kuhnert, Ghada H. Yassin, Agnieszka Golon, 2013, Food & Function.

Hill coefficients of dietary polyphenolic enzyme inhibitiors: can beneficial health effects of dietary polyphenols be explained by allosteric enzyme denaturing?

N. Kuhnert, Agnieszka Golon, Farnoosh Dairpoosh, 2011, Journal of chemical biology.