A. Wellner

发表

Heat treatment of egg white controls allergic symptoms and induces oral tolerance to ovalbumin in a murine model of food allergy.

T. Fujii, T. Henle, S. Hachimura, 2014, Molecular nutrition & food research.

Daily intake of fruit and vegetable soups processed in different ways increases human serum β-carotene and lycopene concentrations and reduces levels of several oxidative stress markers in healthy subjects

Marie A G Alminger, F. Pérez-Llamas, E. Larqué, 2012 .

Effect of the consumption of a fruit and vegetable soup with high in vitro carotenoid bioaccessibility on serum carotenoid concentrations and markers of oxidative stress in young men

Marie A G Alminger, F. Pérez-Llamas, E. Larqué, 2012, European Journal of Nutrition.

Ovalbumin Modified with Pyrraline, a Maillard Reaction Product, shows Enhanced T-cell Immunogenicity*

P. Briza, S. Scheurer, S. Vieths, 2014, The Journal of Biological Chemistry.

Changes in the carotenoid concentration in human postprandial chylomicron and antioxidant effect in HepG2 caused by differently processed fruit and vegetable soups

Marie A G Alminger, F. Pérez-Llamas, S. Zamora, 2012 .

Cell-based assay to quantify the antioxidant effect of food-derived carotenoids enriched in postprandial human chylomicrons.

Marie A G Alminger, F. Pérez-Llamas, E. Larqué, 2010, Journal of agricultural and food chemistry.

Applicability of in Vitro Models in Predicting the in Vivo Bioavailability of Lycopene and β-Carotene from Differently Processed Soups

Marie A G Alminger, Cecilia Svelander, F. Pérez-Llamas, 2012 .

Identification and quantification of inhibitors for Angiotensin-converting enzyme in hypoallergenic infant milk formulas.

T. Henle, Melanie Martin, A. Wellner, 2008, Journal of agricultural and food chemistry.

Formation of Maillard reaction products during heat treatment of carrots.

T. Henle, A. Wellner, C. Huettl, 2011, Journal of agricultural and food chemistry.

Glycation compounds in peanuts

T. Henle, A. Wellner, Lena Nußpickel, 2012, European Food Research and Technology.

Glycation of a food allergen by the Maillard reaction enhances its T-cell immunogenicity: role of macrophage scavenger receptor class A type I and II.

S. Scheurer, S. Vieths, Hiroshi Yamamoto, 2010, The Journal of allergy and clinical immunology.

Influence of Heat Treatment on the Formation of Amadori Compounds in Carrots

T. Henle, Hu Ch, A. Wellner, 2018 .