Liste
der Projektveröffentlichungen
(Stand:
Oktober 2005)
Baum, Bertow,
Fauth, Fritzen, Herrmann, Mertes, Rudolphi, Spormann, Zankl, Eisenbrand
Acrylamide and
glycidamide: Approach towards risk assessment based on biomarker
guided dosimetry of genotoxic/mutagenic effects in human blood; Advances in
Experi-
mental Medicine and Biology (2005), 561 (Chemistry and Safety of Acrylamide
in Food),
77-88
Baum,
Eisenbrand
Acrylamid
in Lebensmitteln
Schriftenreihe der Agrar- und Ernährungswissenschaftlichen Fakultät Kiel
(2003),
Heft 100, 20-31
Baum, Eisenbrand
An ex-vivo
approach to assess low dose effects of acrylamide; in: Proceedings of the
DFG Senate Commission of Food Safety Symposium “Thermal processing of
Food: Potential Health Benefits and Risks (2005), (in press)
Baum, Fauth,
Fritzen, Herrmann, Mertes, Merz, Rudolphi, Zankl, Eisenbrand
Acrylamide and
glycidamide: genotoxic effects in V79-cells and human blood
Mutation Research (2005), 580, 61-69
Baum, Fritzen,
Eisenbrand
Human blood as
model system to investigate genotoxic activity of acrylamide, glycidamide
and
(±)-anti-benzo[a]pyrene-7,8-dihydrodiol-9,10-epoxide
Proc. Amer. Assoc. Cancer. Res. (2005), 46, Abstract 382
Baum,
Mertes
Zur
toxikologischen Bedeutung von Acrylamid in Lebensmitteln
Getreidetechnologie (2004) 58, 292-295
Bertow,
Baum, Spormann, Eisenbrand
Wirkungen
von Acrylamid in Humanblut: Nachweis von Acrylamid/Glycidamid-Hämoglobin-Addukten
mittels HPLC-Triple-MS
Lebensmittelchemie (2004), 58, 85-86
Bertow, Baum,
Spormann, Eisenbrand
Reaction of
acrylamide and glycidamide with human blood components
Proc. Europ. Assoc. Cancer. Res. (2004), 18, Abstract 164
Bertow, Baum,
Eisenbrand
Dosimetry of
acrylamide and glycidamide binding to proteins in human blood
in: Proceedings of the DFG Senate Commission of Food Safety Symposium
“Thermal processing of Food: Potential Health Benefits and Risks (2005),
(in press)
Eisenbrand, Fauth,
Fritzen, Hermann, Mertes, Rudolphi, Zankl, Baum
Genotoxic and
mutagenic properties of acrylamide and glycidamide in human lymphocytes and
V79 cells
Proc. Amer. Assoc. Cancer. Res. (2004), 45, Abstract
Fischer,
Freund, Lehrack, Springer
Acrylamidbildung
in Backwaren
Getreide, Mehl und Brot (2003), 57 (5) 274-278
Franke, Reimerdes
Deep-fat-frying
as food heating-process: Product quality, safety and process control,
In: Proceedings of the DFG Senate Commission of Food Safety Symposium
“Thermal
processing of Food: Potential Health Benefits and Risks (2005), (in press)
Franke, Sell,
Reimerdes
Quality related
minimization of acrylamide formation - an integrated approach, In: Friedman,
M., Mottram, D. S. (Eds.) Advances in Experimental Medicine and Biology, New
York, Springer (2005)
Fritzen, Hoffmann,
Baum, Eisenbrand
Human blood as
model system to investigate genotoxic activity of acrylamide, glycidamide, (±)-anti-benzo[a]pyrene-7,8-dihydrodiol-9,10-epoxide
and a-acetoxy-N-nitroso-diethanolamine, proceedings of the EURO FOOD Chem
XIII, Vol.2, 2005, 517-519
Granvogl,
Köhler, Schieberle
3-Aminopropionamid
– Ein potenter Vorläufer von Acrylamid, Lebensmittelchemie (2005), 59, im
Druck
Granvogl,
Jezussek, Köhler, Schieberle
Ein
Vergleich verschiedener Bestimmungsmethoden für Acrylamid
Lebensmittelchemie (2004), 58, 86
Granvogl, Jezussek,
Koehler, Schieberle
Quantitation of
3-aminopropionamide in Potatoes – A Minor but Potent Precursor in
Acrylamide Formation
J.Agric.Food Chem. (2004), 52, 4751-4757
Granvogl, Koehler,
Schieberle
New developments
in analyzing acrylamide. Evidence of new formation mechanisms
Getreidetechnologie (2005), 59,
85-90
Haase, Matthäus,
Vossman
Aspects of
acrylamide formation in potato crisps
J.Appl. Botany and Food Quality (2004), 78 (3) 144-147
Haase,
Matthäus, Vosmann
Acrylamid
in Kartoffelerzeugnissen
Kartoffelbau (2003) 54, 58-61
Haase,
Matthäus, Vosmann
Minimierungsansätze
zur Acrylamidbildung in pflanzlichen Lebensmitteln – aufgezeigt am
Beispiel von Kartoffelchips
Deutsche Lebensmittelrundschau (2003) 99, 87-90
Haase
Die
Bedeutung der reduzierenden Zucker für Frittierprodukte aus Kartoffeln
Kartoffelbau (2005), 56, (in press)
Haase
Acrylamid
– Minimierungskonzepte bei Kartoffelerzeugnissen
OGK Obst-, Gemüse- und Kartoffelverarbeitung, (eingereicht)
Jezussek, Schieberle
New LC/MS-method
for the quantitation of acrylamide based on a stable isotope dulition assay
and derivatization with 2-mercaptobenzoic acid. Comparisation with two GC/MS
methods
J.Agric.Food Chem. (2003), 51 (27) 7866-7871
Jezussek,
Schieberle
Entwicklung
neuer Methoden zur Bestimmung von Acrylamid
Lebensmittelchemie (2003), 57, 85-86
Jezussek,
Schieberle
Derivatisierung
mit 2-Mercaptobenzoesäure - eine neue Methode zur LC/MS-Bestimmung von
Acrylamiden in Lebensmitteln
Lebensmittelchemie (2004), 58, 5-6
Kienzle,
Ranz, Thielen, Jezussek, Schieberle
Carry
over (transfer) of feed-borne acrylamide into eggs, muscle, serum, and faeces
–
a pilot study with Japanese quails (Coturnix coturnix japonica). J. Anim.
Physiol. Anim.
Nutr. 2005, 89, 79-83
Mertes,
Fritzen, Baum, Eisenbrand
Genotoxisches
Potential in humanen Lymphocyten und Erzeugung von Mutationen am hprt-Locus in
V79-Säugerzellen
Lebensmittelchemie (2004), 58, 85
Schieberle, Köhler,
Granvogl
New aspects on the
formation and analysis of acrylamide. In: Chemistry and Safety of Acrylamid in
Food (Friedman, M.; Mottram, D.; eds.) Springer
Verlag, ISBN 0065 2598, 2005, pp. 205-222
Sell,
Franke, Kießling, Richter, Reimerdes
Weniger
Acrylamid, Wasserabdampfung als Schlüsselvorgang für Acrylamidbildung beim
Frittieren
Lebensmitteltechnik (2004), 36 (5) 52-53
Thielen,
Baum, Hoffmann, Loeppky, Eisenbrand
Genotoxicity
of glycidamide, (±)-anti-benzo[a]pyrene-7,8-dihydrodiol-9,10-epoxide
and a-acetoxy-N-nitroso-diethanolamine
in human blood and V79 cells, Mol. Nutr. Res. (submitted)