41. Sajapin J, Hellwig M. Studies on the synthesis and stability of α-ketoacyl peptides. Amino Acids 2020, accepted.
40. Von Armansperg BFC, Koller F, Gericke N, Hellwig M, Heermann R, Jagtap PKA, Hennig J, Henle T, Lassak J. Regulation of the fructoselysine metabolism in Escherichia coli. Mol Microbiol 2020, accepted.
39. Mastrocola R, Collotta D, Gaudioso G, Le Berre M, Cento AS, Ferreira Alves G, Chiazza F, Verta R, Bertocchi I, Manig F, Hellwig M, Fava F, Cifani C, Aragno M, Henle T, Joshi L, Tuohy K, Collino M. Effect of exogenous dietary advanced glycation end products on the cross-talk mechanisms linking microbiota to metabolic inflammation. Nutrients 2020, 12, 2497.
38. Hellwig M. Analysis of protein oxidation in food and feed products. J Agric Food Chem 2020, accepted.
37. Hellwig M, Humpf HU, Hengstler JG, Mally A, Vieths S, Henle T. Quality criteria for studies on dietary glycation compounds and human health. J Agric Food Chem 2019, 67, 11307–11311.
36. Manig F, Hellwig M, Pietz F, Henle T. Quantitation of free glycation compounds in saliva. PLoS One 2019, 14, e0220208.
35. Kölpin M, Hellwig M. Methionine oxidation in milk and milk-based beverages. J Agric Food Chem 2019, 67, 8967-8976.
34. Nobis A, Röhrig A, Hellwig M, Henle T, Becker T, Gastl M. Formation of 3-deoxyglucosone in the malting process. Food Chem 2019, 290, 187–195.
33. Hellwig M. The chemistry of protein oxidation in food. Angew Chem Int Ed 2019, 58, 16742–16763.
33a. Hellwig M. Die Chemie der Proteinoxidation in Lebensmitteln. Angew Chem 2019, 131, 16896–16918.
32. Hellwig M, Henle T. Isolation and quantification in food of 6-(2-formyl-5-methylpyrrol-1-yl)-l-norleucine (“rhamnolysine”) and its precursor 3,6-dideoxy-l-mannosone. Eur Food Res Technol 2019, 245, 1149–1159.
31. Hellwig M, Auerbach C, Müller N, Samuel P, Kammann S, Beer F, Gunzer F, Henle T. Metabolization of the advanced glycation end product N-ε-carboxymethyllysine (CML) by different probiotic E. coli strains. J Agric Food Chem 2019, 67, 1963–1972.
30. Toda M, Hellwig M, Henle T, Vieths S. Influence of the Maillard reaction on the allergenicity of food proteins and the development of allergic inflammation. Curr Allerg Asthma Rep 2019, 19, 4.
29. Hellwig M, Kühn L, Henle T. Individual Maillard reaction products as indicators of heat treatment – a survey of commercial products. J Food Comp Anal 2018, 72, 83–92.
28. Rückriemen J, Hellwig A, Schultes S, Hellwig M, Hahne F, Henle T. Studies on the influence of dietary 3-deoxyglucosone on the urinary excretion of 2-keto-3-deoxygluconic acid. Eur Food Res Technol 2018, 244, 1389–1396.
27. Hellwig M, Beer F, Witte S, Henle T. Yeast metabolites of glycated amino acids in beer. J Agric Food Chem 2018, 66, 7451–7460.
26. Hellwig M, Gensberger-Reigl S, Henle T, Pischetsrieder M. Food-derived 1,2-dicarbonyl compounds and their role in diseases. Sem Cancer Biol 2018, 49, 1–8.
25. Treibmann S, Hellwig A, Hellwig M, Henle T. Protein-bound Heyns compounds in bakery products. J Agric Food Chem 2017, 65, 10562–10570.
24. Rückriemen J, Hohmann C, Hellwig M, Henle T. Unique fluorescence and high-molecular weight characteristics of protein isolates from manuka honey (Leptospermum scoparium). Food Res Int 2017, 99, 469–475.
23. Hellwig M, Rückriemen J, Sandner D, Henle T. Unique pattern of protein-bound Maillard reaction products in Manuka (Leptospermum scoparium) honeys. J Agric Food Chem 2017, 65, 3532–3540.
22. Hellwig M, Börner M, Beer F, van Pée, KH, Henle T. Transformation of free and dipeptide-bound glycated amino acids by two strains of Saccharomyces cerevisiae. ChemBioChem 2017, 18, 266–275.
21. Hellwig M, Witte S, Henle T. Free and protein-bound Maillard reaction products in beer: Method development and a survey of different beer types. J Agric Food Chem 2016, 64, 7234–7243.
20. Hellwig M, Nobis A, Witte S, Henle T. Occurrence of (Z)-3,4-dideoxyglucoson-3-ene in different types of beer and malt beer as a result of 3-deoxyhexosone interconversion. J Agric Food Chem 2016, 64, 2746–2753.
19. Hellwig M, Kiessling M, Rother S, Henle T. Quantification of the glycation compound 6-(3-hydroxy-4-oxo-2-methyl-4(1H)-pyridin-1-yl)-l-norleucine (maltosine) in model systems and food samples. Eur Food Res Technol 2016, 242, 547–557.
18. Hellwig M, Bunzel D, Huch M, Franz CMAP, Kulling SE, Henle T. Stability of individual Maillard reaction products in the presence of the human colonic microbiota. J Agric Food Chem 2015, 63, 6723–6730.
17. Teichert T, Hellwig A, Peßler A, Hellwig M, Vossoughi M, Sugiri D, Vierkötter A, Schulte T, Freund J, Roden M, Hoffmann B, Schikowski T, Luckhaus C, Krämer U, Henle T, Herder C. Association between advanced glycation end products and impaired fasting glucose: Results from the SALIA study. PLoS ONE 2015, 10, e0128293.
16. Hellwig M, Löbmann K, Orywol T: Peptide backbone cleavage by α-amidation is enhanced at methionine residues. J Pept Sci 2015, 21, 17-23.
15. Hellwig M, Henle T. Backen, Altern, Diabetes: Eine kurze Geschichte der Maillard-Reaktion. Angew Chem 2014, 126, 10482-10496.
15a. Hellwig M, Henle T. Baking, Ageing, Diabetes: A short history of the Maillard reaction. Angew Chem Int Ed Engl 2014, 53, 10316-10329.
14. Hellwig M, Löbmann K, Orywol T, Voigt A: Model studies on the oxidation of benzoyl methionine in a carbohydrate degradation system. J Agric Food Chem 2014, 62, 4425-4433.
13. Hellwig M, Matthes R, Peto A, Löbner J, Henle T. N-ε-fructosyllysine and N-ε-carboxymethyllysine, but not lysinoalanine, are available for absorption after simulated gastrointestinal digestion. Amino Acids 2014, 46, 289–299.
12. Degen J, Beyer H, Heymann B, Hellwig M, Henle T. Dietary influence on urinary excretion of 3-deoxyglucosone and its metabolite 3-deoxyfructose. J Agric Food Chem 2014, 62, 2449–2456.
11. Hellwig M, Henle T. Release of pyrraline in absorbable peptides during simulated digestion of casein glycated by 3-deoxyglucosone. Eur Food Res Technol 2013, 237, 45–55.
10. Degen J, Vogel M, Richter D, Hellwig M, Henle T. Metabolic transit of dietary methylglyoxal. J Agric Food Chem 2013, 61, 10253–10260.
9. Degen J, Hellwig M, Henle T. 1,2-Dicarboyl compounds in commonly consumed foods. J Agric Food Chem 2012, 60, 7071–7079.
8. Hellwig M, Henle T. Quantification of the Maillard reaction product 6-(2-formyl-1-pyrrolyl)-l-norleucine (formyline) in food. Eur Food Res Technol 2012, 235, 99–106.
7. Hellwig M, Geissler S, Matthes R, Peto A, Silow C, Brandsch M, Henle T. Transport of free and peptide-bound glycated amino acids: Synthesis, transepithelial flux at Caco-2 cell monolayers, and interaction with apical membrane transport proteins. ChemBioChem 2011, 12, 1270–1279.
6. Geissler S, Hellwig M, Markwardt F, Henle T, Brandsch M. Synthesis and intestinal transport of the iron chelator maltosine in free and dipeptide form. Eur J Pharm Biopharm 2011, 78, 75–82.
5. Hellwig M, Degen J, Henle T. 3-Deoxygalactosone, a “new” 1,2-dicarbonyl compound in milk products. J Agric Food Chem 2010, 58, 10752–10760.
4. Hellwig M, Henle T. Formyline, a new glycation compound from the reaction of lysine and 3-deoxypentosone. Eur Food Res Technol 2010, 230, 903–914.
3. Geissler S, Hellwig M, Zwarg M, Markwardt F, Henle T, Brandsch M. Transport of the advanced glycation end products alanylpyrraline and pyrralylalanine by the human proton-coupled peptide transporter hPEPT1. J Agric Food Chem 2010, 58, 2543–2547.
2. Hellwig M, Geissler S, Peto A, Knütter I, Brandsch M, Henle T. Transport of free and peptide-bound pyrraline at intestinal and renal epithelial cells. J Agric Food Chem 2009, 57, 6474–6480.
1. Hultsch C, Hellwig M, Pawelke B, Bergmann R, Rode K, Pietzsch J, Krause R, Henle T. Biodistibution and catabolism of 18F-labeled N-ε-fructoselysine as a model of Amadori products. Nucl Med Biol 2006, 33, 685–873.
3. Hellwig M. Trendbericht Lebensmittelchemie. Nachr. Chem. 2020, 68, 56–59.
2. Hellwig M, Degen J, Henle T. Lactosefreie Milchprodukte. Maillard-Reaktion: 1,2-Dicarbonylverbindungen als potenzielle Erhitzungsmarker. Deutsche Lebensm Rundschau 2014, 110, 322–326.
1. Hellwig M, Löbner J, Schneider A, Schwarzenbolz U, Henle T. Release of protein-bound N-ε-(γ-glutamyl)-lysine during simulated gastrointestinal digestion. Czech J Food Sci 2009, 27, S153–155.
1. Hellwig M, Henle T. Advanced Glycation End Products (AGEs): Occurrence and Risk Assessment. In: Melton L, Shahidi F, Varelis P (Eds.), Encyclopedia of Food Chemistry, 2019, vol. 1, pp. 525–531. Elsevier.