@article{ChmielewskiBaldermannGoetzetal.2018,
  author    = {Chmielewski, Frank M. and Baldermann, Susanne and G{\"o}tz, Klaus Peter and Homann, Thomas and G{\"o}deke, Kristin and Schumacher, Fabian and Huschek, Gerd and Rawel, Harshadrai Manilal},
  title     = {Abscisic acid related metabolites in sweet cherry buds (Prunus avium L.)},
  series = {Journal of Horticulture},
  volume    = {5},
  journal   = {Journal of Horticulture},
  number    = {1},
  issn      = {2376-0354},
  doi       = {10.4172/2376-0354.1000221},
  pages     = {221},
  year      = {2018},
  abstract  = {As our climate changes, plant mechanisms involved for dormancy release become increasingly important for commercial orchards. It is generally believed that abscisic acid (ABA) is a key hormone that responds to various environmental stresses which affects bud dormancy. For this reason, a multi-year study was initiated to obtain data on plant metabolites during winter rest and ontogenetic development in sweet cherry buds (Prunus avium L.). In this paper, we report on metabolites involved in ABA synthesis and catabolism and its effect on bud dormancy in the years 2014/15-2016/17. In previous work, the timings of the different phases of para-, endo-, ecodormancy and ontogenetic development for cherry flower buds of the cultivar 'Summit' were determined, based on classical climate chamber experiments and changes in the bud's water content. Based on these time phases, we focused now on the different aspects of the ABA-metabolism. The results show that there is a continual synthesis of ABA about 5 weeks before leaf fall, and a degradation of ABA during ecodormancy and bud development until the phenological stage 'open cluster'. This is confirmed by relating the ABA content to that of the total precursor carotenoids, neoxanthin and violaxanthin. The tentative monitoring of individual intermediate metabolites revealed that dihydroxyphaseic acid is the most abundant catabolite of ABA and ABA glucosyl ester is in terms of mass intensity, the most abundant ABA metabolite observed in this study. The results suggest that the direct route for ABA biosynthesis from farnesyl pyrophosphate may also be relevant in cherry flower buds.},
  language  = {de}
}
@article{RawelKroll2003,
  author    = {Rawel, Harshadrai Manilal and Kroll, J{\"u}rgen},
  title     = {Die Bedeutung von Cassava (Manihot esculenta Crantz) als Hauptnahrungsmittel in tropischen L{\"a}ndern},
  year      = {2003},
  language  = {de}
}
@article{KrollRawel2006,
  author    = {Kroll, J{\"u}rgen and Rawel, Harshadrai Manilal},
  title     = {Die Sojabohne : Inhalsstoffe und deren Lebensmittelchemische und ern{\"a}hrungsphysiologische Bedeutung},
  issn      = {0012-0431},
  year      = {2006},
  abstract  = {The soy bean contains besides comparatively large amounts of nutritionally and physiologically valuable proteins and lipids, also a series of other minor components termed as secondary plant metabolites. In this respect most of the research focus has been directed to the group of isoflavones. Epidemiological studies as well as model and animal experiments document that the consumption of soy products/-components is accompanied by many postive physiological effects, which are discussed shortly in this paper},
  language  = {de}
}
@article{KrollRohnRawel2004,
  author    = {Kroll, J{\"u}rgen and Rohn, Sascha and Rawel, Harshadrai Manilal},
  title     = {Einsatz von MALDI- und SELDI-Massenspectrometrie zur Charakterisierung ausgew{\"a}hlten Nahrungsproteine und Proteinmodifikationen},
  issn      = {0250-1554},
  year      = {2004},
  abstract  = {The application of mass spectrometry for the characterization of food proteins represents one of the most important tools in food chemistry and nutritional science. In the last few years there has been a tremendous development in the classical questions with regard to determination of molecular mass, identification amino acid sequence and structure of proteins. With these technical improvements, it is becoming more and more interesting to characterize the changes involved in proteins embedded in the food matrix as a result of their technological processing, especially in terms of the influence on their functional, nutritional and phsiological properties. Many such posttransational protein modifications occuring due to reactions with other food constituents (e.g. secondary plant metabolites) provide a series of possible fields for application of a sample preparation with a soft ionisation technique using mass spectrometry. The matrix assisted laser desorptions/ionisation ? time of flight ? mass spectrometry (MALDI-TOF-MS) and the surface enhanced laser desorptions/ionisation ? time of flight ? mass spectrometry (SELDI-TOF-MS) have become since than two of the most important methods of choice for solving of such questions and these both techniques have been described here with correponding examples.},
  language  = {de}
}
@article{EggertRawelNikfardjametal.2006,
  author    = {Eggert, Kai and Rawel, Harshadrai Manilal and Nikfardjam, Martin S. Pour and Kroll, J{\"u}rgen},
  title     = {Interactions between lysozyme and wine components},
  series = {Deutsche Lebensmittel-Rundschau : DLR},
  volume    = {102},
  journal   = {Deutsche Lebensmittel-Rundschau : DLR},
  number    = {10},
  publisher = {Behr},
  address   = {Stuttgart},
  issn      = {0012-0413},
  pages     = {472 -- 478},
  year      = {2006},
  abstract  = {The addition of lysozyme amounting to 1000 mg/l wine does neither effect its total phenol content (Folin-Ciocalteu-Method), nor wine colour (measured by extinction at 512 nm) nor its antioxidative capacity (TEAC-Assay). No covalent binding of wine phenols to the enzyme was observed during lysozyme addition, although non-covalent interactions are possible. Lysozyme activity is not influenced by the presence of malvidin-3-glucoside and resveratrol in model experiments, whereas pH and ethanol content produce a corresponding alteration in lysozyme activity. With regard to red wine, a significant effect was noted in the presence of wine components.},
  language  = {de}
}
@article{KrollRantersRaweletal.2004,
  author    = {Kroll, J{\"u}rgen and Ranters, Holger and Rawel, Harshadrai Manilal and Rohn, Sascha},
  title     = {Isoflavones as constituents of plant foods : Isoflavone als Bestandteile pflanzlicher Lebensmittel},
  year      = {2004},
  abstract  = {Vor dem Hintergrund der Diskussion {\"u}ber die ern{\"a}hrungsphysiologische Bedeutung von Isoflavonen befasst sich die vorliegende {\"U}bersichtsarbeit auf der Basis von 186 Literaturquellen mit der Struktur, dem Vorkommen, der Aufnahme, der Biosynthese, der Resorption, dem Metabolismus und der biologischen Wirkung dieser Untergruppen der Pflanzenphenole. Diskutiert werden sowohl positive als auch negative biologische Wirkungen dieser Verbindungen. Strukturabh{\"a}ngig k{\"o}nnen die Isoflavone mit anderen Lebensmittelinhaltsstoffen in Wechselwirkung treten. With the background of the actual ongoing discussion on the nutritional},
  language  = {de}
}
@article{HeinzelmannHoeneMuschioliketal.1994,
  author    = {Heinzelmann, Katrin and H{\"o}ne, Theodor zu and Muschiolik, Gerald and Rawel, Harshadrai Manilal},
  title     = {Proteinmodifizierung mittels Hochdruckhomogenisation},
  year      = {1994},
  language  = {de}
}
@article{MuschiolikRawelHoeneetal.1994,
  author    = {Muschiolik, Gerald and Rawel, Harshadrai Manilal and H{\"o}ne, Theodor zu and Heinzelmann, Katrin},
  title     = {Proteinmodifizierung mittels Schwingmahlung},
  year      = {1994},
  language  = {de}
}
@article{KrollRohnRawel2003,
  author    = {Kroll, J{\"u}rgen and Rohn, Sascha and Rawel, Harshadrai Manilal},
  title     = {Sekund{\"a}re Inhaltsstoffe als funktionelle Bestandteile pflanzlicher Lebensmittel},
  year      = {2003},
  language  = {de}
}