Hellwig M, Diel P, Eisenbrand G, Grune T, Guth S, Henle T, Humpf H U, Joost H G, Marko D, Raupbach J, Roth A, Vieths S, Mally A: Dietary glycation compounds - implications for human health. Crit. Rev.Toxicol. 2024, 54, 485-617
Raupbach J, Troise A D, Fogliano V: Water-Soluble Coffee Melanoidins Inhibit Digestive Proteases. J. Agric. Food Chem. 2024, 72, 5777-5783
Raupbach J, Müller SK, Schnell V, Friedrich S, Hellwig A, Grune T, Henle T: The Effect of Free and Protein‐Bound Maillard Reaction Products N‐ε‐Carboxymethyllysine, N‐ε‐Fructosyllysine, and Pyrraline on Nrf2 and NFκB in HCT 116 Cells. Mol. Nutr. Food Res.2023, 2300137
Thierig M, Raupbach J, Wolf D, Mascher T, Subramanian K, Henle T: 3-Phenyllactic Acid and Polyphenols Are Substances Enhancing the Antibacterial Effect of Methylglyoxal in Manuka Honey. Foods2023, 12, 1098
Hoffmann H, Ott C, Raupbach J, Andernach L, Renz M, Grune T, Hanschen FS: Assessing Bioavailability and Bioactivity of 4-Hydroxythiazolidine-2-Thiones, Newly Discovered Glucosinolate Degradation Products Formed During Domestic Boiling of Cabbage. Front. Nutr.2022, 9:941286
Herpich C, Kochlik B, Weber D, Ott C, Grune T, Norman K, Raupbach J: Fasting concentrations and postprandial response of 1,2-dicarbonyl compounds 3-deoxyglucosone, glyoxal and methylglyoxal are not increased in healthy older adults. J. Gerontol. A-Biol.2021, glab331
Kehm R, Baldensperger T, Raupbach J, Höhn A: Protein Oxidation-Formation Mechanisms, Detection and Relevance as Biomarkers in Human Diseases. Redox Biol.2021, 42, 101901
Zenker HE, Raupbach J, Boeren S, Wichers HJ, Hettinga KA: The effect of low vs. high temperature dry heating on solubility and digestibility of cow's milk protein. Food Hydrocolloid2020, 109, 106098
Raupbach J, Ott C, König J, Grune T: Proteasomal degradation of glycated proteins depends on substrate unfolding: preferred degradation of moderately modified myoglobin. Free Radical Bio. Med.2020, 152, 516-524
Sharma A, Weber D, Raupbach J, Dakal TC, Fließbach K, Ramirez A, Grune T, Wüllner U: Advanced glycation end products and protein carbonyl levels in plasma reveal sex-specific differences in Parkinson's and Alzheimer's disease. Redox Biol.2020, 34, 101546
Kehm R, Rückriemen J, Weber D, Deubel S, Grune T, Höhn A: Endogenous advanced glycation end products in pancreatic islets after short-term carbohydrate intervention in obese, diabetes-prone mice. Nutr. Diabetes 2019, 9, 9
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
Rückriemen J, Henle T: Pilot Study on the Discrimination of commercial Leptospermum honeys from New Zealand and Australia by HPLC-MS/MS analysis. Eur. Food Res. Technol.2018, 244, 1203-1209
Rückriemen J, Hohmann C, Hellwig M, Henle T: Unique fluorescence and high-molecular weight characteristics of protein isolates from manuka honey. Food Res. Int. 2017, 99(Pt 1), 469-475
Rückriemen J, Klemm O, Henle T: Manuka honey inhibits jack bean urease activity due to methylglyoxal and dihydroxyacetone. Food Chem.2017, 230, 540-546
Hellwig M, Rückriemen J, Sandner D, Henle T: Unique Pattern of Protein-Bound Maillard Reaction Products in Manuka (Leptospermum scoparium) Honey. J. Agric. Food Chem. 2017, 65, 3532-3540
Rückriemen J, Schwarzenbolz U, Adam S, Henle T: Identification and Quantitation of 2-Acetyl-1-pyrroline in Manuka Honey (Leptospermum scoparium). J. Agric. Food Chem. 2015, 63, 8488-8492
Lunow D, Kaiser S, Rückriemen J, Pohl C, Henle T: Tryptophan-containing dipeptides are C-domain selective inhibitors of angiotensin converting enzyme, Food Chem.2015, 166, 596-602
