@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{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{KrollJancke1994,
  author    = {Kroll, J{\"u}rgen and Jancke, Harald J.},
  title     = {Reaktionen von Benzyl-ITC mit Glutathion : NMR-spektroskopische Untersuchungen},
  year      = {1994},
  language  = {de}
}
@article{KrollHelle1994,
  author    = {Kroll, J{\"u}rgen and Helle, N.},
  title     = {Mechanochemischer Abbau von Proteinen : ESR - spektroskopische Untersuchungen},
  year      = {1994},
  language  = {de}
}
@article{StarkWalzelOzierenskietal.1995,
  author    = {Stark, Claudia and Walzel, Erwin and Ozierenski, B{\"a}rbel and Kroll, J{\"u}rgen},
  title     = {Die Wirkung von Pektin bei aktueller Bleiexposition},
  year      = {1995},
  language  = {de}
}
@article{WalzelKroll1995,
  author    = {Walzel, Erwin and Kroll, J{\"u}rgen},
  title     = {Kritische Spurenelemente in der Ern{\"a}hrung},
  year      = {1995},
  language  = {de}
}
@article{KruseKroll1995,
  author    = {Kruse, Hans-Peter and Kroll, J{\"u}rgen},
  title     = {Fettaustauscher : lebensmittelchemische und ern{\"a}hrungsphysiologische Aspekte},
  year      = {1995},
  language  = {de}
}
@article{WalzelOzierenskiStarketal.1996,
  author    = {Walzel, Erwin and Ozierenski, B{\"a}rbel and Stark, Claudia and Kroll, J{\"u}rgen},
  title     = {Der Einfluß von niederverestertem Pektin und Pektinabbauprodukten auf die Inkorporation von Blei bei konventionalisierten und keimfreien Ratten},
  year      = {1996},
  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}
}
@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}
}