Paul T. Haase

Antioxidant Properties of Heterocyclic Intermediates of the Maillard Reaction and Structurally Related Compounds

Clemens Kanzler, Paul T. Haase, Helena Schestkowa et al. · Journal of Agricultural and Food Chemistry · 2016 · 89 citations

Heterocyclic Intermediates, Bioorganic Chemistry, Nutraceutical Ingredient +16

Formation of Reactive Intermediates, Color, and Antioxidant Activity in the Maillard Reaction of Maltose in Comparison to <scp>d</scp>-Glucose

Clemens Kanzler, Helena Schestkowa, Paul T. Haase et al. · Journal of Agricultural and Food Chemistry · 2017 · 72 citations

Melanoidins Formed by Heterocyclic Maillard Reaction Intermediates via Aldol Reaction and Michael Addition

Clemens Kanzler, Paul T. Haase · Journal of Agricultural and Food Chemistry · 2019 · 51 citations

Reactivity of Thermally Treated α-Dicarbonyl Compounds

Yvonne V. Pfeifer, Paul T. Haase, Lothar W. Kroh · Journal of Agricultural and Food Chemistry · 2013 · 43 citations

Chemical Engineering, Derivative (Chemistry), Engineering +12

Formation of melanoidins – Aldol reactions of heterocyclic and short-chain Maillard intermediates

Leon V. Bork, Paul T. Haase, Sascha Rohn et al. · Food Chemistry · 2021 · 39 citations

Bioorganic Chemistry, Engineering, Biochemistry +9