Prof. Dr. Sascha Rohn - Publikationen
2011
A new method for determining antioxidative potentials
Paul Arold; Michaela Zietz; Franziska S. Hanschen; Sascha Rohn; Lothar W. Kroh
Deutsche Lebensmittel-Rundschau 107, 384-387 (2011)
Identification and quantification of flavonol aglycons in cactus pear (Opuntia ficus indica) fruit using a commercial pectinase and cellulase preparation
Tamer E. Moussa-Ayoub; Salah K. El-Samahy; Lothar W. Kroh; Sascha Rohn
Food Chemistry 124, 1177-1184 (2011)
UV-B-induced changes of volatile metabolites and phenolic compounds in blueberries (Vaccinium corymbosum L.)
Ines Eichholz; Susanne Huyskens-Keil; Ariane Keller; Detlef Ulrich; Lothar W. Kroh; Sascha Rohn
Food Chemistry 126, 60-64 (2011)
Influence of the chemical structure on the thermal degradation of the glucosinolates in broccoli sprouts
Franziska S. Hanschen; Sascha Rohn; Inga Mewis; Monika Schreiner; Lothar W. Kroh
Food Chemistry 130, 1-8 (2011)
Flavonols, betacyanins content and antioxidant activity of cactus Opuntia macrorhiza fruits
Tamer E. Moussa-Ayoub; Salah K. El-Samahy; Sascha Rohn; Lothar W. Kroh
Food Research International 44, 2169-2174 (2011)
Phenolic compounds, pectin and antioxidant activity in blueberries (Vaccinium corymbosum L.) influenced by boron and mulch cover
Ines Eichholz; Susanne Huyskens-Keil; Lothar W. Kroh; Sascha Rohn
Journal of Applied Botany and Food Quality 84, 26-32 (2011)
Treating lamb's lettuce with a cold plasma - Influence of atmospheric pressure Ar plasma immanent species on the phenolic profile of Valerianella locusta
Franziska Grzegorzewski; Jörg Ehlbeck; Oliver Schlüter; Lothar W. Kroh; Sascha Rohn
LWT - Food Science and Technology 44, 2285-2289 (2011)
2010
Genotypic and climatic influences on the concentration and composition of flavonoids in kale (Brassica oleracea var. sabellica)
Susanne Schmidt; Michaela Zietz; Monika Schreiner; Sascha Rohn; Lothar W. Kroh; Angelika Krumbein
Food Chemistry 119, 1293-1299 (2010)
Distribution of quercetin-3,4'-O-diglucoside, quercetin-4'-O-monoglucoside, and quercetin in different parts of the onion bulb (Allium cepa L.) influenced by genotype
Nina Beesk; Henrike Perner; Dietmar Schwarz; Eckhard George; Lothar W. Kroh; Sascha Rohn
Food Chemistry 122, 566-571 (2010)
Surface morphology and chemical composition of lamb's lettuce (Valerianella locusta) after exposure to a low-pressure oxygen plasma
Franziska Grzegorzewski; Sascha Rohn; Lothar W. Kroh; Martin Geyer; Oliver Schlüter
Food Chemistry 122, 1145-1152 (2010)
Genotypic and Climatic Influence on the Antioxidant Activity of Flavonoids in Kale (Brassica oleracea var. sabellica)
Michaela Zietz; Annika Weckmüller; Susanne Schmidt; Sascha Rohn; Monika Schreiner; Angelika Krumbein; Lothar W. Kroh
Journal of Agricultural and Food Chemistry 58, 2123-2130 (2010)
Physical Activity, Antioxidant Status, and Protein Modification in Adolescent Athletes
Anja Carlsohn; Sascha Rohn; Frank Mayer; Florian J. Schweigert
Medicine & Science in Sports & Exercise 42, 1131-1139 (2010)
Methoden zur Bestimmung der antioxidativen Aktivität (Methods to determine the antioxidative activity)
Sascha Rohn; Bettina Cämmerer; Lothar W. Kroh
Nachrichten aus der Chemie 58, 918-920 (2010)
Nature of hydroxycinnamate-protein interactions
Harshadrai M. Rawel; Sascha Rohn
Phytochemistry Reviews 9, 93-109 (2010)
Reaction Chemistry of 1,4-Benzopyrone Derivates in Non-Equilibrium Low-Temperature Plasmas
Franziska Grzegorzewski; Sascha Rohn; Antje Quade; Karsten Schröder; Jörg Ehlbeck; Oliver Schlüter; Lothar W. Kroh
Plasma Processes and Polymers 7, 466-473 (2010)
Identification of complex, naturally occurring flavonoid glycosides in kale (Brassica oleracea var. sabellica) by high-performance liquid chromatography diode-array detection/electrospray ionization multi-stage mass spectrometry
Susanne Schmidt; Michaela Zietz; Monika Schreiner; Sascha Rohn; Lothar W. Kroh; Angelika Krumbein
Rapid Communications in Mass Spectrometry 24, 2009-2022 (2010)
2009
Plasma-oxidative degradation of polyphenolics - influence of non-thermal gas discharges with respect to fresh produce processing
Franziska Grzegorzewski; Oliver Schlüter; Jörg Ehlbeck; K.-D. Weltmann; Martin Geyer; Lothar W. Kroh; Sascha Rohn
Czech Journal of Food Sciences 27 (Special Issue) S35-S39 (2009)
Determination of antioxidant activity: possibilities and limitations
Sascha Rohn
Deutsche Lebensmittel-Rundschau 105, 10-13 (2009)
Bioactive compounds and antioxidant activity of cocoa hulls (Theobroma cacao L.) from different origins
C. Bruna; Ines Eichholz; Sascha Rohn; Lothar W. Kroh; Susanne Huyskens-Keil
Journal of Applied Botany and Food Quality 83, 9-13 (2009)
2008
Exercise Increases the Plasma Antioxidant Capacity of Adolescent Athletes
Anja Carlsohn; Sascha Rohn; Frank Bittmann; Jens Raila; Frank Mayer; Florian J. Schweigert
Annals of Nutrition & Metabolism 53, 96-103 (2008)
Untersuchungen zur thermischen Stabilität von Cumarinen in Zimt (Investigations on the thermal stability of cinnamon coumarins)
N. Zykina; F. Schön; Lothar W. Kroh; Sascha Rohn
Ernährung (Vienna, Austria) 32, 506-512 (2008)
Phenolic profile and antioxidant activity of highbush blueberry (Vaccinium corymbosum L.) during fruit maturation and ripening
Alejandro David Rodarte Castrejon; Ines Eichholz; Sascha Rohn; Lothar W. Kroh; Susanne Huyskens-Keil
Food Chemistry 109, 564-572 (2008)
Effect of Nitrogen Species Supply and Mycorrhizal Colonization on Organosulfur and Phenolic Compounds in Onions
Henrike Perner; Sascha Rohn; Gregor Driemel; Natalie Batt; Dietmar Schwarz; Lothar W. Kroh; Eckhard George
Journal of Agricultural and Food Chemistry 56, 3538-3545 (2008)
Oxidative processes in food
Sascha Rohn; Bettina Cämmerer; Lothar W. Kroh
LaborPraxis 32, 26-29 (2008)
Antioxidative activity of (1->3), (1->6)-.beta.-D-glucan from Saccharomyces cerevisiae grown on different media
Silke C. Jaehrig; Sascha Rohn; Lothar W. Kroh; Franz X. Wildenauer; Fred Lisdat; Lutz-Günther Fleischer; Tomas Kurz
LWT - Food Science and Technology 41, 868-877 (2008)
Structural modifications of serum transthyretin in rats during protein-energy malnutrition
Andrea Henze; Sascha Rohn; Beate Gericke; Jens Raila; Florian J. Schweigert
Rapid Communications in Mass Spectrometry 22, 3270-3274 (2008)
2007
Alteration of transthyretin microheterogeneity in serum of multiple trauma patients
Beate Gericke; Jens Raila; Maria Deja; Sascha Rohn; Bernd Donaubauer; Britta Nagl; Sophie Haebel; Florian J. Schweigert; Udo Kaisers
Biomarker Insights 299-306 (2007)
Thermal Degradation of Onion Quercetin Glucosides under Roasting Conditions
Sascha Rohn; Nadja Buchner; Gregor Driemel; Morten Rauser; Lothar W. Kroh
Journal of Agricultural and Food Chemistry 55, 1568-1573 (2007)
In Vitro potential antioxidant activity of (1->3),(1->6)-β-D-glucan and protein fractions from Saccharomyces cerevisiae cell walls
Silke C. Jaehrig; Sascha Rohn; Lothar W. Kroh; Lutz-Günther Fleischer; Tomas Kurz
Journal of Agricultural and Food Chemistry 55, 4710-4716 (2007)
Influence of location and fertilization on antioxidant activity in highbush blueberries (Vaccinium corymbosum L.)
Ines Eichholz; Sascha Rohn; Lothar W. Kroh; Susanne Huyskens-Keil
Journal of Applied Botany and Food Quality 81, 41-44 (2007)
UV-B induced changes of phenol composition and antioxidant activity in black currant fruit (Ribes nigrum L.)
Susanne Huyskens-Keil; Ines Eichholz; Lothar W. Kroh; Sascha Rohn
Journal of Applied Botany and Food Quality 81, 140-144 (2007)
Near-Infrared Spectroscopy in Food Science and Technology Yukihiro Ozaki, W. Fred McClure and Alfred A. Christy (Editors)
Sascha Rohn
Molecular Nutrition & Food Research 51, 638-638 (2007)
2006
Reactions of chlorogenic acid and quercetin with a soy protein isolate - influence on the in vivo food protein quality in rats
Sascha Rohn; Klaus J. Petzke; Harshadrai M. Rawel; Jürgen Kroll
Molecular Nutrition & Food Research 50, 696-704 (2006)
Effect of thermal processing on the flavonols rutin and quercetin
Nadja Buchner; Angelika Krumbein; Sascha Rohn; Lothar W. Kroh
Rapid Communications in Mass Spectrometry 20, 3229-3235 (2006)
2005
Characterisation of 11S protein fractions and phenolic compounds from green coffee beans under special consideration of their interactions - a review
Harshadrai M. Rawel; Sascha Rohn; Jürgen Kroll
Deutsche Lebensmittel-Rundschau 101, 148-160 (2005)
Reactions with phenolic substances can induce changes in some physico-chemical properties and activities of bromelain - the consequences for supplementary food products
Sascha Rohn; Harshadrai M. Rawel; Miriam Roeber; Jürgen Kroll
International Journal of Food Science and Technology 40, 771-782 (2005)
Chlorogenic acid moderately decreases the quality of whey proteins in rats
Klaus J. Petzke; Stefanie Schuppe; Sascha Rohn; Harshadrai M. Rawel; Jürgen Kroll
Journal of Agricultural and Food Chemistry 53, 3714-3720 (2005)
Electron spin resonance - a spectroscopic method for determining the antioxidative activity
Sascha Rohn; Lothar W. Kroh
Molecular Nutrition & Food Research 49, 898-907 (2005)
Surface-enhanced laser desorptions ionization-time of flight-mass spectrometry analysis in complex food and biological systems
Harshadrai M. Rawel; Sascha Rohn; Jürgen Kroll; Florian J. Schweigert
Molecular Nutrition & Food Research 49, 1104-1111 (2005)
2004
Isoflavones as constituents of plant foods
Jürgen Kroll; Holger Ranters; Harshadrai M. Rawel; Sascha Rohn
Deutsche Lebensmittel-Rundschau 100, 211-224 (2004)
Der Einsatz von MALDI- und SELDI- Massenspektrometrie zur Charakterisierung ausgewählter Nahrungsproteine und posttranslationalen Proteinmodifikation (Application of MALDI and SELDI mass spectrometry for the characterization of food proteins and posttranslational protein modifications)
Jürgen Kroll; Sascha Rohn; Harshadrai M. Rawel
Ernährung (Vienna, Austria) 28, 102-109 (2004)
Antioxidant activity of protein-bound quercetin
Sascha Rohn; Harshadrai M. Rawel; Jürgen Kroll
Journal of Agricultural and Food Chemistry 52, 4725-4729 (2004)
Assessment of the reactivity of selected isoflavones against proteins in comparison to quercetin
Harshadrai M. Rawel; Holger Ranters; Sascha Rohn; Jürgen Kroll
Journal of Agricultural and Food Chemistry 52, 5263-5271 (2004)
A new gentle fining agent for 'Pinot noir'
Daniel P. M. Bonerz; David G. Bloomfield; Stuart I. Dykes; Harshadrai M. Rawel; Sascha Rohn; Jürgen Kroll; Glen L. Creasy; Martin S. Pour Nikfardjam
Mitteilungen Klosterneuburg: Rebe und Wein, Obstbau und Früchteverarbeitung 54, 86-95 (2004)
2003
Secondary plant metabolites as functional constituents of foods
Jürgen Kroll; Sascha Rohn; Harshadrai M. Rawel
Deutsche Lebensmittel-Rundschau 99, 259-270 (2003)
Reactions of plant phenolics with food proteins and enzymes under special consideration of covalent bonds
Jürgen Kroll; Harshadrai M. Rawel; Sascha Rohn
Food Science and Technology Research 9, 205-218 (2003)
Influence of a sugar moiety (rhamnosylglucoside) at 3-O position on the reactivity of quercetin with whey proteins
Harshadrai M. Rawel; Sascha Rohn; Jürgen Kroll
International Journal of Biological Macromolecules 32, 109-120 (2003)
Enzyme activity of α-chymotrypsin after derivatization with phenolic compounds
Sascha Rohn; Harshadrai M. Rawel; Ulla Wollenberger; Jürgen Kroll
Nahrung 47, 325-329 (2003)
2002
Structural changes induced in bovine serum albumin by covalent attachment of chlorogenic acid
Harshadrai M. Rawel; Sascha Rohn; Hans-Peter Kruse; Jürgen Kroll
Food Chemistry 78, 443-455 (2002)
Influence of plant phenols on the activity of enzymes
Sascha Rohn; Harshadrai M. Rawel; Jürgen Kroll
Food Science and Biotechnology 11, 4-9 (2002)
Interactions of different phenolic acids and flavonoids with soy proteins
Harshadrai M. Rawel; Dorte Czajka; Sascha Rohn; Jürgen Kroll
International Journal of Biological Macromolecules 30, 137-150 (2002)
Inhibitory effects of plant phenols on the activity of selected enzymes
Sascha Rohn; Harshadrai M. Rawel; Jürgen Kroll
Journal of Agricultural and Food Chemistry 50, 3566-3571 (2002)
Reaktionen von phenolischen Verbindungen als Inhaltsstoffe pflanzlicher Lebensmittel mit ausgewählten Enzymen : Einfluss auf physikochemische Proteineigenschaften und Enzymaktivität
Sascha Rohn
Dissertation, Potsdam (2002)
2001
Reactions of phenolic substances with lysozyme - physicochemical characterization and proteolytic digestion of the derivatives
Harshadrai M. Rawel; Jürgen Kroll; Sascha Rohn
Food Chemistry 72, 59-71 (2001)
In vitro inhibition of α-chymotryptic activity by phenolic compounds
Sascha Rohn; Harshadrai M. Rawel; Nadine Pietruschinski; Jürgen Kroll
Journal of the Science of Food and Agriculture 81, 1512-1521 (2001)
Interactions of glycinin with plant phenols - influence on chemical properties and proteolytic degradation of the proteins
Jürgen Kroll; Harshadrai M. Rawel; Sascha Rohn; Dorte Czajka
Nahrung 45, 388-389 (2001)
2000
Comparison of different di-tert-butyldimethyl-silylated cyclodextrins as chiral stationary phases in capillary gas chromatography
Thomas Beck; Jens-Michael Liepe; Jan Nandzik; Sascha Rohn; Armin Mosandl
Journal of High Resolution Chromatography 23, 569-575 (2000)
Reactions of selected secondary plant metabolites (glucosinolates and phenols) with food proteins and enzymes - influence on physico-chemical protein properties, enzyme activity and proteolytic degradation
Harshadrai M. Rawel; Sascha Rohn; Jürgen Kroll
Recent Research Developments in Phytochemistry 4, 115-142 (2000)
