Wirksamkeit wissenschaftlicher Weiterbildung aus Sicht von Stakeholdern by Michael Hellwig, Irmgard Schroll-Decker

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Evaluierung von nachhaltiger Wirksamkeit in der wissenschaftlichen Weiterbildung by Michael Hellwig, Marco Bradshaw, Irmgard Schroll-Decker

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Quantitation of free glycation compounds in saliva. by Friederike Manig, Michael Hellwig, Franziska Pietz, Thomas Henle

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Studies about the Dietary Impact on “Free” Glycation Compounds in Human Saliva by Friederike Manig, Michael Hellwig, Franziska Pietz, Thomas Henle

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Food Protein Sterylation: Chemical Reactions between Reactive Amino Acids and Sterol Oxidation Products under Food Processing Conditions by Franks Kamgang Nzekoue, Thomas Henle, Giovanni Caprioli, Gianni Sagratini, Michael Hellwig

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A Comprehensive Evaluation of Flavor Instability of Beer (Part 2): The Influence of <i>De Novo</i> Formation of Aging Aldehydes by Arndt Nobis, Melanie Kwasnicki, Florian Lehnhardt, Michael Hellwig, Thomas Henle, Thomas Becker, Martina Gastl

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Association between Advanced Glycation End Products and Impaired Fasting Glucose: Results from the SALIA Study. by Tom Teichert, Anne Hellwig, Annette Peßler, Michael Hellwig, Mohammad Vossoughi, Dorothea Sugiri, Andrea Vierkötter, Thomas Schulte, Juliane Freund, Michael Roden, Barbara Hoffmann, Tamara Schikowski, Christian Luckhaus, Ursula Krämer, Thomas Henle, Christian Herder

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