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Thomas Henle

Researcher at Dresden University of Technology

Publications -  292
Citations -  11918

Thomas Henle is an academic researcher from Dresden University of Technology. The author has contributed to research in topics: Maillard reaction & Chemistry. The author has an hindex of 51, co-authored 239 publications receiving 10311 citations. Previous affiliations of Thomas Henle include Ghent University Hospital & Henkel.

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Review on uremic toxins: Classification, concentration, and interindividual variability

TL;DR: Concentrations of retention solutes in uremia vary over a broad range, from nanograms per liter to grams per liter, and a substantial number of molecules are protein bound and/or middle molecules, and many of these exert toxicity and are characterized by a high range of toxic over normal concentration (CU/CN ratio).
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Identification and quantification of methylglyoxal as the dominant antibacterial constituent of Manuka (Leptospermum scoparium) honeys from New Zealand.

TL;DR: For six samples of New Zealand Manuka (Leptospermum scoparium) honey very high amounts of MGO were found, ranging from 38 to 761 mg/kg, which is up to 100-fold higher compared to conventional honeys, which clearly demonstrates that the pronounced antibacterial activity of NewNZ Manuka honey directly originates from MGO.
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Baking, ageing, diabetes: a short history of the Maillard reaction.

TL;DR: This Review gives an overview of the most important discoveries in Maillard research since it was first described and shows that the complex reaction, even after over one hundred years, has lost none of its interdisciplinary actuality.
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1,2-dicarbonyl compounds in commonly consumed foods.

TL;DR: 1,2-dicarbonyl compounds, formed from carbohydrates during thermal processing in the course of caramelization and Maillard reactions, are intensively discussed as precursors for advanced glycation endproducts in foods and in vivo.