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	1.	3-deoxygalactosone, a "new" 1,2-dicarbonyl compound in milk products. [electronic resource] by Hellwig, Michael Degen, Julia Henle, Thomas Producer: 20110203 In: Journal of agricultural and food chemistry vol. 58 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Creatine is a scavenger for methylglyoxal under physiological conditions via formation of N-(4-methyl-5-oxo-1-imidazolin-2-yl)sarcosine (MG-HCr). [electronic resource] by Löbner, Jürgen Degen, Julia Henle, Thomas Producer: 20151113 In: Journal of agricultural and food chemistry vol. 63 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	1,2-dicarbonyl compounds in commonly consumed foods. [electronic resource] by Degen, Julia Hellwig, Michael Henle, Thomas Producer: 20121102 In: Journal of agricultural and food chemistry vol. 60 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Metabolic transit of dietary methylglyoxal. [electronic resource] by Degen, Julia Vogel, Maria Richter, Doreen Hellwig, Michael Henle, Thomas Producer: 20140612 In: Journal of agricultural and food chemistry vol. 61 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Dietary influence on urinary excretion of 3-deoxyglucosone and its metabolite 3-deoxyfructose. [electronic resource] by Degen, Julia Beyer, Helene Heymann, Björn Hellwig, Michael Henle, Thomas Producer: 20140821 In: Journal of agricultural and food chemistry vol. 62 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Studies on the Formation of 3-Deoxyglucosone- and Methylglyoxal-Derived Hydroimidazolones of Creatine during Heat Treatment of Meat. [electronic resource] by Treibmann, Stephanie Spengler, Franz Degen, Julia Löbner, Jürgen Henle, Thomas Producer: 20190806 In: Journal of agricultural and food chemistry vol. 67 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	Advanced glycation end products, physico-chemical and sensory characteristics of cooked lamb loins affected by cooking method and addition of flavour precursors. [electronic resource] by Roldan, Mar Loebner, Jürgen Degen, Julia Henle, Thomas Antequera, Teresa Ruiz-Carrascal, Jorge Producer: 20151214 In: Food chemistry vol. 168 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)