Conference Poster
Recent Submissions
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Kinetics of chain scission and of total oxidative damage in the Fenton-induced degradation of cereal β-glucan
(2017)Mixed-linkage (1→3,1→4)-β-D-glucan (BG) from oat and barley grains is similarly to cellulose a linear homopolysaccharide of β-D-glucopyranose. In contrast to cellulose, cereal BG is water-soluble due to β-(1→3)- linkages that interrupt the β-(1→4)-cellulosic domains every 3 or 4 repeating units, resulting in flexible chains. Regular intake of BG has several well-established health benefits such as attenuation of blood cholesterol and ...Conference Poster -
Mass spectrometric investigation of neutral soluble dietary fiber interactions with small molecules
(2019)Regular intake of soluble dietary fibers (DF) is an effective way of reducing the risks of cardiovascular diseases related to high blood cholesterol levels and diabetes type 2. In addition, the bioavailability of nutritionally relevant minerals like iron highly depends on the food matrix. Thereby, fibers and their associated phytochemicals play an important role on mineral absorption. While some interactions of metal cations with negatively ...Conference Poster -
Investigation of the Hydroxyl Radical-Mediated Degradation of Cereal β-Glucan on a Molecular Level
(2014)Cereal beta-glucan (formally mixed linkage (1->3,1->4)-beta-D-glucan) is a soluble fiber predominantly found in the cell walls of the endosperm and aleurone layer of oat and barley grains. Structurally, it is mostly comprised of beta-(1->3)-linked cellotriosyl and cellotetraosyl units. Its EFSA and FDA approved health benefits – such as improvement of blood glucose regulation and reduction of cholesterol levels – make cereal beta-glucan ...Conference Poster -
Complementary sample preparation strategies for analysis of cereal β-glucan oxidation products by UPLC-MS/MS
(2017)The oxidation of (1→3,1→4)-β-D-glucan (BG) from oat and barley can influence the health promoting and technological properties of this linear, soluble homopolysaccharide by chain scission or introduction of new functional groups. Apart from deliberate modifications, oxidation of BG also occurs during processing and storage of foodstuff, which is mediated by hydroxyl radicals (HO•) formed by the Fenton reaction.[1] We recently developed a ...Conference Poster -
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Rotational motion and spatial wavefield gradient data in seismic exploraiton - a review
(2019)Conference Poster -
Oxygen variability and extremes in the eastern tropical Pacific (ETP) between 1979 and 2016
(2019)Conference Poster -
Long-lived radionuclides (129I and 236U) as water mass tracers in the North Atlantic and Fram Strait
(2019)Conference Poster -
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Collection and Detection Mechanisms for Photons Emerging from Tunnel Junctions
(2019)Conference Poster -
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Tubing-free Microfluidic Platform for Co-culture of 2D Adherent Cells and 3D Microtissue Spheroids
(2019)Conference Poster -
Structure Matters – A Social Network Analysis on Information Exchange concerning the SDG 6
(2019)Conference Poster -
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Development of a Low-Temperature Scanning Field Emission Microscope with Spin Polarization Analysis
(2019)Conference Poster