Concepedia
Statistics
Publications
21
Citations
709
H-Index
17
Active since
1967
Affiliations
Freie Universität Berlin(Current)
Technische Universität Berlin
Institut für angewandte Photonik
Fritz Haber Institute of the Max Planck Society
Dieter Rewicki is an author at Freie Universität Berlin specializing in chemistry, food science, and organic chemistry.
Publications per year
1967–1998
Pentoses and Hexoses as Sources of New Melanoidin-like Maillard Polymers
Roland Tressl, Georg T. Wondrak, Leif-A. Garbe et al. · Journal of Agricultural and Food Chemistry · 1998 · 126 citations
Natural Sciences, Biochemistry, Chemistry +11
New Melanoidin-like Maillard Polymers from 2-Deoxypentoses
Roland Tressl, Georg T. Wondrak, Ralph‐Peter Krüger et al. · Journal of Agricultural and Food Chemistry · 1998 · 78 citations
Natural Sciences, Biochemistry, Chemistry +13
Formation of Isoleucine-Specific Maillard Products from [1-13C]-D-Glucose and [1-13C]-D-Fructose
Roland Tressl, C. Nittka, E. Kersten et al. · Journal of Agricultural and Food Chemistry · 1995 · 78 citations
Agriculture, Biochemistry, Food Science +7
Formation of pyrrolidines and piperidines on heating L-proline with reducing sugars
Roland Tressl, Dieter Rewicki, Bernd Helak et al. · Journal of Agricultural and Food Chemistry · 1985 · 40 citations
Natural Sciences, Chemistry, Food Science +7
1‐Diazoindene and Spiro[indene‐1,7′‐norcaradiene]
Dieter Rewicki, Christian Tuchscherer · Angewandte Chemie International Edition in English · 1972 · 40 citations
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