Katrin Hoenicke

Summary

Country: Germany

Publications

  1. ncbi Formation of semicarbazide (SEM) in food by hypochlorite treatment: is SEM a specific marker for nitrofurazone abuse?
    K Hoenicke
    Eurofins Wiertz Eggert Jörissen GmbH, Stenzelring 14 b, D 21107 Hamburg, Germany
    Food Addit Contam 21:526-37. 2004
  2. ncbi Studies on acrylamide levels in roasting, storage and brewing of coffee
    Ingo Lantz
    Tchibo GmbH, Hamburg, Germany
    Mol Nutr Food Res 50:1039-46. 2006
  3. ncbi Studies on the stability of acrylamide in food during storage
    Katrin Hoenicke
    EUROFINS, Wiertz Eggert Jörissen, Stenzelring 14 b, D 21107 Hamburg, Germany
    J AOAC Int 88:268-73. 2005
  4. ncbi Comment on "Soxhlet extraction of acrylamide from potato chips" by J. R. Pedersen and J. O. Olsson, Analyst, 2003, 128, 332
    Konrad Grob
    Analyst 129:92; author reply 99. 2004

Collaborators

  • Ingo Lantz
  • Konrad Grob
  • Gerrit H D van der Stegen
  • Helmut Guenther
  • Jochen Wilkens
  • Ruediger Ternité
  • Maurus Biedermann
  • Robert Gatermann

Detail Information

Publications4

  1. ncbi Formation of semicarbazide (SEM) in food by hypochlorite treatment: is SEM a specific marker for nitrofurazone abuse?
    K Hoenicke
    Eurofins Wiertz Eggert Jörissen GmbH, Stenzelring 14 b, D 21107 Hamburg, Germany
    Food Addit Contam 21:526-37. 2004
    ..Therefore, differentiation between SEM from nitrofurazone abuse and SEM originating from natural constituents (due to hypochlorite treatment) seems not to be unambiguously possible...
  2. ncbi Studies on acrylamide levels in roasting, storage and brewing of coffee
    Ingo Lantz
    Tchibo GmbH, Hamburg, Germany
    Mol Nutr Food Res 50:1039-46. 2006
    ....
  3. ncbi Studies on the stability of acrylamide in food during storage
    Katrin Hoenicke
    EUROFINS, Wiertz Eggert Jörissen, Stenzelring 14 b, D 21107 Hamburg, Germany
    J AOAC Int 88:268-73. 2005
    ..These observations suggest that variations in the acrylamide content of food, especially in coffee and cacao, can vary depending on the storage time because special food constituents and/or reaction products can affect the levels...
  4. ncbi Comment on "Soxhlet extraction of acrylamide from potato chips" by J. R. Pedersen and J. O. Olsson, Analyst, 2003, 128, 332
    Konrad Grob
    Analyst 129:92; author reply 99. 2004