Clemens Kanzler

Structural characterization of melanoidin formed from d-glucose and l-alanine at different temperatures applying FTIR, NMR, EPR, and MALDI-ToF-MS

Ghassan Faisal Mohsin, Franz‐Josef Schmitt, Clemens Kanzler et al. · Food Chemistry · 2017 · 154 citations

Different Temperatures, Structural Characterization, Bioorganic Chemistry +6

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

PCA-based identification and differentiation of FTIR data from model melanoidins with specific molecular compositions

Ghassan Faisal Mohsin, Franz‐Josef Schmitt, Clemens Kanzler et al. · Food Chemistry · 2018 · 70 citations

Molecular Characterization, Molecular Modeling, Pca-based Identification +14

Basic Structure of Melanoidins Formed in the Maillard Reaction of 3-Deoxyglucosone and γ-Aminobutyric Acid

Philipp Bruhns, Clemens Kanzler, Andreas Degenhardt et al. · Journal of Agricultural and Food Chemistry · 2019 · 62 citations

Bioorganic Chemistry, Engineering, Food Analysis +17