René Krause

Studies on the formation of furosine and pyridosine during acid hydrolysis of different Amadori products of lysine

René Krause, Kerstin Knoll, Thomas Henle · European Food Research and Technology · 2003 · 153 citations

Bioorganic Chemistry, Biochemistry, Natural Sciences +4

INFLUENCE OF TUMBLING, TUMBLING TIME, TRIM AND SODIUM TRIPOLYPHOSPHATE ON QUALITY AND YIELD OF CURED HAMS

René Krause, Herbert W. Ockerman, B. Krol et al. · Journal of Food Science · 1978 · 91 citations

Food Chemistry, Health Sciences, Tumbling Time +14

Transepithelial flux of early and advanced glycation compounds across Caco-2 cell monolayers and their interaction with intestinal amino acid and peptide transport systems

Simone Grunwald, René Krause, Mandy Bruch et al. · British Journal Of Nutrition · 2006 · 84 citations · Full text

INFLUENCE OF TUMBLING AND SODIUM TRIPOLYPHOSPHATE ON SALT AND NITRITE DISTRIBUTION IN PORCINE MUSCLE

René Krause, R. F. Plimpton, Herbert W. Ockerman et al. · Journal of Food Science · 1978 · 46 citations

Muscle Function, Engineering, Residual Nitrite Content +17

Metal Complexation by the Peptide-Bound Maillard Reaction Products <i>N</i>^ε-Fructoselysine and <i>N</i>^ε-Carboxymethyllysine

S. Seifert, René Krause, Karsten Gloe et al. · Journal of Agricultural and Food Chemistry · 2004 · 38 citations