Katrin Hoenicke

Formation of semicarbazide (SEM) in food by hypochlorite treatment: is SEM a specific marker for nitrofurazone abuse?

Katrin Hoenicke, Robert Gatermann, Lutz Hartig et al. · Food Additives & Contaminants · 2004 · 127 citations

Studies on acrylamide levels in roasting, storage and brewing of coffee

Ingo Lantz, Ruediger Ternité, J. Wilkens et al. · Molecular Nutrition & Food Research · 2006 · 119 citations

Food Chemistry, Acrylamide Levels, Green Coffee +3

Analysis of acrylamide in different foodstuffs using liquid chromatography–tandem mass spectrometry and gas chromatography–tandem mass spectrometry

Katrin Hoenicke, Robert Gatermann, Wolfgang Harder et al. · Analytica Chimica Acta · 2004 · 112 citations

Food Chemistry, Gas Chromatography, Medicine +8

Studies on the Stability of Acrylamide in Food During Storage

Katrin Hoenicke, Robert Gatermann · Journal of AOAC International · 2005 · 98 citations · Full text

Nutrition, Shelf Life, Acrylamide Concentrations +16

Furan in coffee: pilot studies on formation during roasting and losses during production steps and consumer handling

H. Guenther, Katrin Hoenicke, S. Biesterveld et al. · Food Additives & Contaminants Part A · 2010 · 87 citations · Full text

Food Chemistry, Production Steps, Consumer Handling +12