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| 1 | Influence of feeding malt,bread crust,and a pronylated protein on the activity of chemopreventive enzymes and antioxidative defense parameters in vivo显示文摘 | SOMOZA V WENZEL E LINDENMEIER M | | 0，，21： | 1 |
| 2 | Incidence and characteristics of segmental postsystolic longitudinal shortening in normal,acutely ischemic,and scarred myocardium显示文摘 | Voigt JU Lindenmeier G Exner B Regenfus M Werner D Reulbach U | 2003 | J Am Soc Echocardiogr2003，16，5： | 1 |
| 3 | Influence of feeding malt, bread crust, and a pronylated protein on the activity of chemopreventive enzymes and antioxidative defense parameters in vivo显示文摘 | Somaza V Wenzel E Lindenmeier M | 2005 | Journal of Agriculture and Food Chemistry2005，53，21： | 1 |
| 4 | Structural and functional characterization of pronyl-lysine, a novel protein modification in bread crust melanoidins showing in vitro antioxidative and phase Ⅰ/Ⅱ enzyme modulating activity显示文摘 | Lindenmeier M Faist V Hofmann T | 2002 | Journal of Agriculture and Food Chemistry2002，50，24： | 1 |
| 5 | Quantification of ocharatoxin A in foods by a stable isotope dilution assay using high - performance liquid chromatogaphy- tandem mass spectrometry显示文摘 | Lindenmeier M Schieberle P Rychlik M | 2004 | Journal of Chromatography A2004，，1023： | 1 |
| 6 | Sturactual and functional characterization of pronyblysine, a novel protein modification in bread crust melanoidins showing in vitro antioxidative and phase I / II enzyme modulating activity 显示文摘 | Lindenmeier M Faist V Hofmann T | 2002 | Food Chemistry2002，50，： | 1 |
| 7 | Quantification of ochratoxin A in foods by a stableisotope dilution assay using high-performance liquidchromatography-tandem mass spectrometry显示文摘 | LINDENMEIER M SCHIEBERLE P RYCHLIK M | 2004 | JChromat-ography A2004，1023，1： | 1 |
| 8 | Structural and functional characterization of pronyl-lysine,a novel protein modification in bread crust melanoidins showing in vitro antioxidative and phase Ⅰ /Ⅱ enzyme modulating activity显示文摘 | Lindenmeier M Faist V Hofmann T | 2002 | Food Chemistry2002，50，： | 1 |
| 9 | Influence of baking conditions and precursor supplementation on the amounts of the antioxidant pronyl-L-lysine in bakery products显示文摘 | LINDENMEIER M HOFMANN T | | 0，，02： | 1 |
| 10 | Activity-guided identification of a chemopreventive compound in coffee beverage using/n vitro and in vivo techniques显示文摘 | SOMOZA V LINDENMEIER M WENZEL E | 2003 | Agric Food Chem2003，51，23： | 1 |
| 11 | Influence of feeding malt, bread crust, and a pronylated protein on the activity of chemopreventive enzymes and antioxidative defense parameters in vivo 显示文摘 | SOMAZA V WENZEL E LINDENMEIER M | 2005 | Agric Food Chem2005，53，21： | 1 |
| 12 | Structural and functional characterization of pronyl-lysine, a novel protein modification in bread crust melanoidins showing in vitro antioxidative and phase I/II enzyme modulating activity显示文摘 | LINDENMEIER M FAIST V HOFMANN T | 2002 | Agric Food Chem2002，50，24： | 1 |
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