Coffee Silver Skin: Chemical Characterization with Special Consideration of Dietary Fiber and Heat-Induced Contaminants by Gottstein, Vera, Bernhardt, Mara, Dilger, Elena, Keller, Judith, Breitling-Utzmann, Carmen M., Schwarz, Steffen, Kuballa, Thomas, Lachenmeier, Dirk W., Bunzel, Mirko

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Potential Antagonistic Effects of Acrylamide Mitigation during Coffee Roasting on Furfuryl Alcohol, Furan and 5-Hydroxymethylfurfural by Lachenmeier, Dirk W, Schwarz, Steffen, Teipel, Jan, Hegmanns, Maren, Kuballa, Thomas, Walch, Stephan G, Breitling-Utzmann, Carmen M

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Indirect Nuclear Magnetic Resonance (NMR) Spectroscopic Determination of Acrylamide in Coffee Using Partial Least Squares (PLS) Regression by Rief, Vera, Felske, Christina, Scharinger, Andreas, Krumbügel, Katrin, Stegmüller, Simone, Breitling-Utzmann, Carmen M., Richling, Elke, Walch, Stephan G., Lachenmeier, Dirk W.

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Identification and Quantification of Phosphatidylethanolamine-Derived Glucosylamines and Aminoketoses from Human Erythrocytes—Influence of Glycation Products on Lipid Peroxidation... by Breitling-Utzmann, Carmen M., Unger, Anke, Friedl, D.Alexander, Lederer, Markus O.

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Influence of chia and flaxseeds on acrylamide formation in sweet bakery products by Hölzle, Eva, Breitling-Utzmann, Carmen, Blumberg, Olga, Klass, Nicole, Remezov, Alina, Schödl, Sandra, Sischka, Andrea, Tränkle, Katrin, Steliopoulos, Panagiotis, Oellig, Claudia

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Influence of dough ingredients on 3-chloropropane-1,2-diol (3-MCPD) formation in toast by Breitling-Utzmann, C. M., Hrenn, H., Haase, N. U., Unbehend, G. M.

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