Logo der Universität Wien

Editorials

 

(10) Somoza V, Fogliano V (2013) 100 years of the Maillard reaction: why our food turns brown. J Agric Food Chem 61(43):10197.


(9) Tomás-Barberán FA, Somoza V, Finley J (2012) Food Bioactives Research and the Journal of Agricultural and Food Chemistry. J Agric Food Chem 60:6641-3.


(8) Somoza V (2011) Resveratrol – Current status and outlook. Mol Nutr Food Res 55:1127-8.


(7) Somoza V (2009) The Maillard Reaction in Food and Medicine – current status and future aspects. Mol Nutr Food Res 53:1485-6.


(6) Schleicher E, Somoza V, Schieberle P (2008) The 9th International Symposium on the Maillard Reaction. Preface. Ann N Y Acad Sci, doi: 10.1021/jf403107k. Epub 2013 Oct 151196/annals.1433.067.


(5) Somoza V (2008) Physiological effects of thermally treated foods. Mol Nutr Food Res 52:305-6.


(4) Somoza V (2007) The Maillard reaction in food and medicine. Mol Nutr Food Res 51:381-2.


(3) Somoza (2006) Health implications of thermally processed foods. Mol Nutr Food Res 50:787-8.


(2) Somoza V (2005) Possible health implications of thermally processed foods - COST action 927. Mol Nutr Food Res 49:633.


(1) Somoza V (2005) MAGIC-OL Resveratrol. Mol Nutr Food Res 49:373.

Institut für Ernährungsphysiologie und Physiologische Chemie
Universität Wien

Althanstrasse 14
Zimmer 2B522-528 & 2B572-579
1090 Wien

T: +43-1-4277-706 01
F: +43-1-4277-9 706
E-Mail
Universität Wien | Universitätsring 1 | 1010 Wien | T +43-1-4277-0