2018

Publications by Kuhnert Group

  1. “Leaves metabolomics of Musa accominata accessions using HPLC-ESI-Q-TOF mass spectrometry” M. A. Sonibare, I. A. Ayola, R. N. D’Souza and N. Kuhnert, J. Food Meas. Char. 2018, 6, 1-14.
  1. “Antibiotika aus Rhododendren” H. Schepker, K. Brix, M. Ullrich and Nikolai Kuhnert, Grüne Forschung, 2018, 42.
  1. “Pilot scale production of antibacterial substances by the marine diatom Phaeodactylum tricornutum Bohlin”, S. Wang, I. Hakeem Said, C. Thorstenson, C. Thomsen, M. S. Ullrich, N. Kuhnert and L. Thomsen, Algae Res. 2018, 32, 112-120.
  1. “Profiling, quantification and classification of cocoa beans based on chemometric analysis of carbohydrates using hydrophilic liquid interaction chromatography coupled to mass spectrometry”, R. Megias-Perez, R. D’Souza, S. Grimbs, H. Bernaert and N. Kuhnert, Food Chem. 2018, 258, 284-294.
  1. “Profiling and quantification of caffeoyl glucoses in berry fruits”, M. A. Patras, R. Jaiswal, G. MacDougal and N. Kuhnert, J. Agr. Food Chem., 2018, 66, 1096-1104.
  1. “Tea and coffee with bacteria –Investigation of uptake of key coffee and tea phenolics by wild type E. coli”, I. Hakeem Said, M. S. Ullrich and N. Kuhnert, Food Res. Int. 2018, 108, 584-594.
  1. “Energy resolved mass spectrometry of chlorogenic acids and direct infusion regioisomer quantification” J. Hernandez, A. Müller, R. Jaiswal, J. Z. Davalos, N. Kuhnert, Phytochem. Anal. 2018, https://doi.org/10.1002/pca.2770.
  1. “Degradation of cocoa proteins into oligopeptides during spontaneous fermentation of cocoa beans” R. N. D’Souza, S. Grimbs, B. Behrends, M. Corno, M. S. Ullrich and N. Kuhnert, Food Res. Int. 2018, 109, 506-516.
  1. “Differentiation of black tea infusions according to origin, processing and botanical varieties using multivariate statistical analysis of LC-MS data”, A. Shevchuk, L. Jayasinghe and N. Kuhnert, Food Res. Int. 2018, 109, 387-402.
  1. “Origin and varietal based proteomic and peptidomic fingerprinting of Theobroma cacao in non-fermented and fermented cocoa beans” N. Kumari, A. Grimbs, R. N. D’Souza, S. K. Verma, M. Corno, N. Kuhnert and M. S. Ullrich, Food Res. Int. 2018, 111, 137-147.
  1. “Characterization of triacylglycerols in unfermented cocoa beans by HPLC-ESI mass spectrometry” D. Sirbu M. Corno M S.Ullrich N. Kuhnert, Food Chem. 2018, 254, 232-240.
  1. “Chemistry, antibacterial effects and bioinformatics of Rhododendron secondary metabolites, I. Hakeem Said, M. S. Ullrich and N. Kuhnert, Rhododendron Int. 2018, article in press.