E. H. Reimerdes - Concepedia

Author

E. H. Reimerdes

Also Known As

E Reimerdes, E. -H. Reimerdes, E. H. REIMERDES, E. H. Reimerdes, E. Reimerdes, E.H Reimerdes, E.H. Reimerdes, Ernst -H. Reimerdes, Ernst H. Reimerdes, Ernst Hartmut Reimerdes

Publications

590

Citations

H-Index

Concepts

All Affiliations

German Institute of Food Technologies International Life Sciences Institute Europe

About

E. H. Reimerdes is an author at German Institute of Food Technologies specializing in engineering, biochemistry, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	6	6	174
2	Health Sciences	4	4	131
3	Management	1	1	19
4	Medicine	1	1	24
5	Natural Sciences	1	1	17

E. H. Reimerdes

Publications

433

Citations

H-Index

Page 1

	Year	Citations
[3] Determination of proteolytic activities on casein substrates E. H. Reimerdes, Henning Klostermeyer Methods in enzymology on CD-ROM/Methods in enzymology Protein ChemistryCasein SubstratesBiochemistryBioanalysisProtein Purification	1976	88
Risk-Benefit Considerations of Mitigation Measures on Acrylamide Content of Foods – A Case Study on Potatoes, Cereals and Coffee Chris J. Seal, Anika de Mul, Gerhard Eisenbrand, British Journal Of Nutrition NutritionRisk-benefit ConsiderationsDietary ExposureFood AdditiveAgricultural Economics	2008	69
Immobilized porcine liver esterase: a convenient reagent for the preparation of chiral building blocks. Kurt Laumen, E. H. Reimerdes, Manfred Schneider, Tetrahedron Letters BiomanufacturingEngineeringPorcine Liver EsteraseBiochemistryChiral Building Blocks	1985	68
High-performance liquid chromatography of N,O-acylated sialic acids A. K. Shukla, Norbert Scholz, E. H. Reimerdes, Analytical Biochemistry Food ChemistryAnalytical ChemistryLiquid ChromatographyChemistryChromatographic Analysis	1982	44
The formation of γ-caseins during cooling of raw milk E. H. Reimerdes, Erika Herlitz Journal of Dairy Research Food ChemistryEngineeringBiochemistryProtein FoldingBioanalysis	1979	36
Quality Related Minimization of Acrylamide Formation - An Integrated Approach Knut Franke, Marco Sell, E. H. Reimerdes Advances in experimental medicine and biology Materials SciencePolymer ChemistryIndustrial ChemistryEngineeringPolymer Processing	2006	25
Heat Induced Crosslinks in Milk Proteins and Consequences for the Milk System Henning Klostermeyer, E. H. Reimerdes Advances in experimental medicine and biology Protein ChemistryHeat Induced CrosslinksProtein FoldingMolecular BiologyMilk System	1977	24
Application of the BRAFO tiered approach for benefit–risk assessment to case studies on heat processing contaminants Katrin Schütte, Heiner Boeing, Andy Hart, Food and Chemical Toxicology Benefit–risk AssessmentHeat Processing ContaminantsEngineeringHuman Safety AssessmentChemical Safety	2012	19
Enzymatic dephosphorylation of caseins and creaming behaviour of o/w emulsions stabilized with dephosphorylated casein fractions P. Chr. Lorenzen, E. H. Reimerdes Food / Nahrung Food ChemistryProtein ChemistryDephosphorylated Casein FractionsFood ColloidBiochemistry	1992	17
Kinetics of acrylamide formation in potato powder Knut Franke, Ulf Strijowski, E. H. Reimerdes Journal of Food Engineering Food ChemistryPowder CompactionChemistryTransformation KineticsPotato Powder	2008	17

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