1. Einfluss der Technologie auf die Inhaltsstoffe von Orangensaft. (1st September 2022) Authors: Henning, C.; Blum, S.; Fiedler, T.; Hofsommer, M.; Glomb, M.A. Journal: Lebensmittelchemie Issue: Volume 76(2022)Supplement 2 Page Start: S2-201 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. How to: accreditation of blood cultures' proceedings. A clinical microbiology approach for adding value to patient care. (September 2018) Authors: Lamy, B.; Ferroni, A.; Henning, C.; Cattoen, C.; Laudat, P. Journal: Clinical microbiology and infection Issue: Volume 24:Number 9(2018) Page Start: 956 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Veränderung der Bioaktivität von Proteinen durch Glykierung. (1st March 2022) Authors: Henning, C.; Stübner, C.; Arabi, S.H.; Reichenwallner, J.; Hinderberger, D.; Fiedler, R.; Girndt, M.; Di Sanzo, Simone; Ori, Alessandro; Glomb, M.A. Journal: Lebensmittelchemie Issue: Volume 76(2022)Supplement 1 Page Start: S1-127 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Κ‐Leichtketten sind unter urämischen Bedingungen stark glykiert. (5th May 2020) Authors: Hohmann, C.; Henning, C.; Liehr, K.; Fiedler, R.; Girndt, M.; Glomb, M. A. Journal: Lebensmittelchemie Issue: Volume 73(2019)Supplement 1 Page Start: S145 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗