Institut für Physiologische Chemie

Publikationen

Publikationen pro Jahr 2001 2012 2014 2018 2021 2023 2024 2025 2025

• 250 Artikel
• 34 Meeting Abstract/Conference Paper
• 27 Review
• 21 Beitrag in Konferenzband
• 54 Mehr
  • 17 Patentschrift
  • 15 Paper
  • 8 Beitrag in Buch/Sammelband
  • 4 Editorial
  • 3 Webpublikation
  • 2 Short Communication
  • 1 Sammelband
  • 1 Sonstiger Konferenzbeitrag
  • 1 Entscheidungsbesprechung
  • 1 Correction
  • 1 Zeitungs-/Magazinartikel

Publikationen pro Jahr

Publikationen pro Jahr

Suchergebnisse

• 2025

  Artificial Intelligence in Agro-Food Systems: From Farm to Fork

  Aghababaei, A., Aghababaei, F., Pignitter, M. & Hadidi, M., Feb. 2025, in: Foods. 14, 3, 411.

  Veröffentlichungen: Beitrag in Fachzeitschrift › Review › Peer Reviewed

  Open Access

  • Food Sector 100%
  • Food Processing Industry 49%
  • Dairy Food Safety 49%
  • Packaging Industry 49%

• Bioactive peptides derived from insect proteins: Preparation, biological activities, potential applications, and safety issues

  Tarahi, M., Aghababaei, F., McClements, D. J., Pignitter, M. & Hadidi, M., 15 Feb. 2025, in: Food Chemistry. 465, 142113.

  Veröffentlichungen: Beitrag in Fachzeitschrift › Review › Peer Reviewed

  Open Access

  • Bioactive Peptides 100%
  • Nutrient Profiling 16%
  • Potential Health Benefits 16%
  • Human Food 16%
  • Amino Acid 16%

• Pumpkin seed as a sustainable source of plant-based protein for novel food applications

  Hadidi, M., Tarahi, M., Günther Innerhofer, M., Pitscheider, I., Löscher, A. & Pignitter, M., 25 Mai 2025, (Elektronische Veröffentlichung vor Drucklegung) in: Critical Reviews in Food Science and Nutrition.

  Veröffentlichungen: Beitrag in Fachzeitschrift › Review › Peer Reviewed

  • Innovative Food 100%

• Starch-based particles as stabilizers for Pickering emulsions: modification, characteristics, stabilization, and applications

  Mahfouzi, M., Zhang, H., Haoran, L., McClements, D. J. & Hadidi, M., 2025, in: Critical Reviews in Food Science and Nutrition. 65, 10, S. 1841-1856 16 S.

  Veröffentlichungen: Beitrag in Fachzeitschrift › Review › Peer Reviewed

  • Starch-based 100%

• Strategies to overcome nutritional and technological limitations of pulse proteins

  Aghababaei, F., McClements, D. J. & Hadidi, M., Juni 2025, in: Future Foods. 11, 100624.

  Veröffentlichungen: Beitrag in Fachzeitschrift › Review › Peer Reviewed

  Open Access

  • Sensorial Quality 100%
  • Enzymatic Treatment 100%

• The potential of deep eutectic solvents in the extraction of alternative proteins

  Tarahi, M., Aghababaei, F., McClements, D. J. & Hadidi, M., Dez. 2025, in: Food Hydrocolloids. 168, 111552.

  Veröffentlichungen: Beitrag in Fachzeitschrift › Review › Peer Reviewed

  • Alternative Protein 100%

• Unlocking the potential of deep eutectic solvents for sustainable pectin extraction

  Hadidi, M., Tarahi, M., McClements, D. J. & Aghababaei, F., 15 Aug. 2025, in: Carbohydrate Polymers. 362, 123683.

  Veröffentlichungen: Beitrag in Fachzeitschrift › Review › Peer Reviewed

  • Pectin 100%
  • Polysaccharide 100%
• 2024

  A comprehensive review of processing, functionality, and potential applications of lentil proteins in the food industry

  Aghababaei, F., McClements, D. J., Pignitter, M. & Hadidi, M., Nov. 2024, in: Advances in Colloid and Interface Science. 333, 103280.

  Veröffentlichungen: Beitrag in Fachzeitschrift › Review › Peer Reviewed

  Open Access

  • Nutritional Benefits 100%
  • Meat Analog 100%
  • Alternatives to Animals 100%

• Amaranth proteins: From extraction to application as nanoparticle-based delivery systems for bioactive compounds

  Hadidi, M., Aghababaei, F., Mahfouzi, M., Zhang, W. & Julian McClements, D., 1 Mai 2024, in: Food Chemistry. 439, 138164.

  Veröffentlichungen: Beitrag in Fachzeitschrift › Review › Peer Reviewed

  • Amino Acid Composition 100%
  • Emulsification 100%
  • Anti-Nutritional Factor 100%

• Clove Essential Oil: Chemical Profile, Biological Activities, Encapsulation Strategies, and Food Applications

  Liñán-Atero, R., Aghababaei, F., García, S. R., Hasiri, Z., Ziogkas, D., Moreno, A. & Hadidi, M., Apr. 2024, in: Antioxidants. 13, 4, 488.

  Veröffentlichungen: Beitrag in Fachzeitschrift › Review › Peer Reviewed

  Open Access

  • Essential Oil 100%
  • Clove 100%
  • Clove Essential Oil 100%
  • Syzygium 100%
  • Antiinfective Agent 22%

• Dietary glycation compounds–implications for human health

  Hellwig, M., Diel, P., Eisenbrand, G., Grune, T., Guth, S., Henle, T., Humpf, H. U., Joost, H. G., Marko, D., Raupbach, J., Roth, A., Vieths, S. & Mally, A., 2024, in: Critical Reviews in Toxicology. 54, 8, S. 485-617 133 S.

  Veröffentlichungen: Beitrag in Fachzeitschrift › Review › Peer Reviewed

  Open Access

  • Kidney Disease 100%
  • Health Hazard 100%
  • Insulin Resistance 100%
  • Cognitive Defect 100%
  • Impaired Glucose Tolerance 100%

• Nanodisc Technology: Direction toward Physicochemical Characterization of Chemosensory Membrane Proteins in Food Flavor Research

  Karanth, S., Benthin, J., Wiesenfarth, M., Somoza, V. & Koehler, M., 3 Juli 2024, in: Journal of Agricultural and Food Chemistry. 72, 26, S. 14521-14529 9 S.

  Veröffentlichungen: Beitrag in Fachzeitschrift › Review › Peer Reviewed

  Open Access

  • Cell Membrane 100%
  • Protein-Ligand Interaction 100%
  • Binding Kinetics 50%
  • Membrane Protein 50%
  • Copurification 50%

• Novel Perspective on the Plasticity of Taste Perception: Is Food- and Exercise-Induced Inflammation Associated with Sweet Taste Sensitivity and Preference?

  Kimmeswenger, I. & Lieder, B., 10 Juli 2024, in: Journal of Agricultural and Food Chemistry. 72, 27, S. 15122-15127 6 S.

  Veröffentlichungen: Beitrag in Fachzeitschrift › Review › Peer Reviewed

  Open Access

  • Sensation of Taste 100%
  • Sweetness 100%
  • Food Choice 33%
  • Saturated Fatty Acids 16%
  • Sucrose 16%

• Plant-based proteins from agro-industrial waste and by-products: Towards a more circular economy

  Hadidi, M., Aghababaei, F., Gonzalez-Serrano, D. J., Goksen, G., Trif, M., McClements, D. J. & Moreno, A., März 2024, in: International Journal of Biological Macromolecules. 261, 129576.

  Veröffentlichungen: Beitrag in Fachzeitschrift › Review › Peer Reviewed

  • Techno-functional 100%

• The Potential Health Benefits of Gallic Acid: Therapeutic and Food Applications

  Hadidi, M., Liñán-Atero, R., Tarahi, M., Christodoulou, M. C. & Aghababaei, F., Aug. 2024, in: Antioxidants. 13, 8, 1001.

  Veröffentlichungen: Beitrag in Fachzeitschrift › Review › Peer Reviewed

  Open Access

  • Food Applications 100%
  • Potential Health Benefits 100%
  • Antioxidant 100%
  • Gallic Acid 100%
  • Cholesterol 50%

• Ultrasound processing for enhanced digestibility of plant proteins

  Aghababaei, F., McClements, D. J. & Hadidi, M., Okt. 2024, in: Food Hydrocolloids. 155, 110188.

  Veröffentlichungen: Beitrag in Fachzeitschrift › Review › Peer Reviewed

  Open Access

  • Digestible Protein 100%
  • Ultrasonic Processing 50%
  • Pseudocereal 50%
  • Primary Structure 50%
  • Quaternary Structure 50%

• Vegetable oils: Classification, quality analysis, nutritional value and lipidomics applications

  Xiang, F., Ding, C. X., Wang, M., Hu, H., Ma, X. J., Xu, X. B., Zaki Abubakar, B., Pignitter, M., Wei, K. N., Shi, A. M. & Wang, Q., 1 Mai 2024, in: Food Chemistry. 439, 138059.

  Veröffentlichungen: Beitrag in Fachzeitschrift › Review › Peer Reviewed

  • Nutritive Value 100%
  • Vegetable Oil 100%
  • Food Industry 11%
• 2023

  Mechanisms of lipid oxidation in water-in-oil emulsions and oxidomics-guided discovery of targeted protective approaches

  Bao, Y. & Pignitter, M., Juli 2023, in: Comprehensive Reviews in Food Science and Food Safety. 22, 4, S. 2678-2705 28 S.

  Veröffentlichungen: Beitrag in Fachzeitschrift › Review › Peer Reviewed

  Open Access

  • Lipid Oxidation 100%
  • Food Emulsion 75%
  • Nutritive Value 25%
  • Emulsifier 25%
  • Organoleptic Property 12%

• Oxidative Stress Is a Concept, Not an Indication for Selective Antioxidant Treatment

  Lichtenberg, D., Pinchuk, I., Yonassi, E., Weber, D. & Grune, T., Juni 2023, in: Antioxidants. 12, 6, 1188.

  Veröffentlichungen: Beitrag in Fachzeitschrift › Review › Peer Reviewed

  Open Access

  • Oxidative Stress 100%
  • Antioxidant 100%
  • Biological Marker 66%
  • Steady State 20%
  • Eustress 20%
• 2022

  Research Progress of Food-Grade High Internal Phase Pickering Emulsions and Their Application in 3D Printing

  Wu, C., Liu, Z., Zhi, L., Jiao, B., Tian, Y., Liu, H., Hu, H., Ma, X., Pignitter, M., Wang, Q. & Shi, A., Sept. 2022, in: Nanomaterials. 12, 17, 18 S., 2949.

  Veröffentlichungen: Beitrag in Fachzeitschrift › Review › Peer Reviewed

  Open Access

  • 3D Food Printing 100%
• 2021

  Lipid-based therapies against SARS-CoV-2 infection

  Alketbi, E. H., Hamdy, R., El-Kabalawy, A., Juric, V., Pignitter, M., Mosa, K. A., Almehdi, A. M., El-Keblawy, A. A. & Soliman, S. S. M., 13 Jan. 2021, in: Reviews in medical virology. 31, 5, S. 1-13 13 S.

  Veröffentlichungen: Beitrag in Fachzeitschrift › Review › Peer Reviewed

  Open Access

  • Lipid Metabolism 100%
  • Severe Acute Respiratory Syndrome Coronavirus 2 100%
  • Coronavirus 33%
  • Viral Replication 33%
  • Inflammation Response 33%

• The Future of Moringa Foods: A Food Chemistry Perspective

  Grosshagauer, S., Pirkwieser, P., Kraemer, K. & Somoza, V., 2 Nov. 2021, in: Frontiers in Nutrition. 8, 9 S., 751076.

  Veröffentlichungen: Beitrag in Fachzeitschrift › Review › Peer Reviewed

  Open Access

  • Phytic Acid 100%

• The Role of Bitter Taste Receptors in Cancer: A Systematic Review

  Zehentner, S., Mistlberger-Reiner, A., Grimm, C. & Somoza, V., 23 Nov. 2021, in: Cancers. 13, 23, 15 S., 5891.

  Veröffentlichungen: Beitrag in Fachzeitschrift › Review › Peer Reviewed

  Open Access

  • Taste Receptor 100%
  • Taste Bud 100%
  • Carcinogenesis 66%
  • Agonist 66%
  • Anticancer 66%
• 2020

  Gastrointestinal taste receptors: could tastants become drugs?

  Behrens, M. & Somoza, V., Apr. 2020, in: Current Opinion in Endocrinology, Diabetes and Obesity . 27, 2, S. 110-114 5 S.

  Veröffentlichungen: Beitrag in Fachzeitschrift › Review › Peer Reviewed

  • Receptor 100%
  • Taste Receptor 100%
• 2019

  Strategies to increase the oxidative stability of cold pressed oils

  Grosshagauer, S., Steinschaden, R. & Pignitter, M., Juni 2019, in: LWT - Food Science and Technology . 106, S. 72-77 6 S.

  Veröffentlichungen: Beitrag in Fachzeitschrift › Review › Peer Reviewed

  • Polyunsaturated Fatty Acid 100%
  • Oil and Fat 100%
• 2012

  Critical Evaluation of Methods for the Measurement of Oxidative Rancidity in Vegetable Oils

  Pignitter, M. & Somoza, V., 2012, in: Journal of Food and Drug Analysis. 20, 4, S. 772-777 6 S.

  Veröffentlichungen: Beitrag in Fachzeitschrift › Review › Peer Reviewed

  • Oxidative Rancidity 100%
  • Advanced Oxidation Process 100%
  • Vegetable Oil 100%
  • Oxidative Deterioration 50%
  • Oil Quality 50%

• Physiological relevance of dietary melanoidins

  Morales, F. J., Somoza, V. & Fogliano, V., Apr. 2012, in: Amino Acids. 42, 4, S. 1097-1109 13 S.

  Veröffentlichungen: Beitrag in Fachzeitschrift › Review › Peer Reviewed

  • Melanoidin 100%