Publications by Kuhnert Group

    1. “Quantification of microbial uptake of quercetin and its derivatives using an UHPLC-ESI-QTOF mass spectrometry assay”. I.H. Said, R.L. Shah, M.S. Ullrich and N. Kuhnert  Food Funct., 20167, 4082-4091.
    1. “Aseptic artificial fermentation of cocoa beans can be fashioned to replicate the peptide profile of commercial cocoa bean fermentations”. W. A. John, N. Kumari, N. L. Böttcher, K. J. Kofi, S. Grimbs, G. Vrancken, R. N. D’Souza, N. Kuhnert, and M. S. Ullrich,  Food Research International 201689, 764–772.
    1. “Biochemical fate of vicilin storage protein during fermentation and drying of cocoa beans”. N. Kumari, K. J. Kofi, S. Grimbs, R. N. D’Souza, N. Kuhnert, G. Vrancken, and Ullrich, M. S., Food Research Internationa201690, 53–65.
    1. “Diversity of kale (brassica oleraceae var. sabellica) Glucosinolate content and phylogenetic relationships”. C. Hahn, A. Müller, D. Albach and N. Kuhnert, Agr. Food Chem., 2016, 64, 3215-3225.
    1. “Polyphenol profile and antibacterial activity of Ziziphus Spinae Christi extracts”, M. E. Karar, M. Ullrich, K. Brix, R. Jaiswal and N. Kuhnert, Omics J. Med. Chem., 2016, 1, 345-356.
    1. “Neuroaminidase inhibition of dietary chlorogenic acids and derivatives – Potential antivirals from dietary sources”, Food Function, 2016, 7, 2052-2059.
    1. “Profiling and chemotaxonomy of hydroxycinnamates in 90 Rhododendron species” A. Shrestha, H. Schepker, N. Kuhnert, Natural prod. Res.  2016, Manuscript accepted.
    1. “Synthesis, Structure and Tandem Mass Spectrometric Characterization of the Diastereomers of Quinic Acid”, S. Deshpande, M. Matei, R. Jaiswal, B. S. Bassil, U. Kortz and N. Kuhnert, Agr. Food Chem., 2016, 64, 7298-7306.
    1. “LC-MSn study of the chemical transformations of hydroxycinnamates during yerba maté (Ilex paraguariensis) tea brewing”, M. F. Matei, R. Jaiswal, M. A. Patras, N. Kuhnert,  Food Research Int., 2016, 90, 307-312.
    1. “Analysis on different grades of highly-rated Jamaica Blue Mountain coffees compared to easily available originated coffee beans” S. Lee, R. Jaiswal and N. Kuhnert, SCIREA Journal of Food. Vol. 1 , No. 2 , 2016 , pp. 15-27.