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	1.	The quantification of free Amadori compounds and amino acids allows to model the bound Maillard reaction products formation in soybean products. [electronic resource] by Troise, Antonio Dario Wiltafsky, Markus Fogliano, Vincenzo Vitaglione, Paola Producer: 20180830 In: Food chemistry vol. 247 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	The effects of branched-chain amino acid interactions on growth performance, blood metabolites, enzyme kinetics and transcriptomics in weaned pigs. [electronic resource] by Wiltafsky, Markus Karl Pfaffl, Michael Walter Roth, Franz Xaver Producer: 20100420 In: The British journal of nutrition vol. 103 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Quantification of Nε-(2-Furoylmethyl)-L-lysine (furosine), Nε-(Carboxymethyl)-L-lysine (CML), Nε-(Carboxyethyl)-L-lysine (CEL) and total lysine through stable isotope dilution assay and tandem mass spectrometry. [electronic resource] by Troise, Antonio Dario Fiore, Alberto Wiltafsky, Markus Fogliano, Vincenzo Producer: 20160211 In: Food chemistry vol. 188 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Effect of [electronic resource] by Kaewtapee, Chanwit Burbach, Katharina Tomforde, Georgina Hartinger, Thomas Camarinha-Silva, Amélia Heinritz, Sonja Seifert, Jana Wiltafsky, Markus Mosenthin, Rainer Rosenfelder-Kuon, Pia Publication details: Journal of animal science and biotechnology 2017 In: Journal of animal science and biotechnology vol. 8 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)