Personal information

Maillard reaction, food chemistry, carbohydrate chemistry
Germany

Activities

Employment (1)

Technische Universität Berlin: Berlin, Berlin, DE

2017-01-01 to present (Fachgebiet Lebensmittelchemie und Analytik)
Employment
Source: Self-asserted source
Clemens Kanzler

Education and qualifications (2)

Technische Universität Berlin: Berlin, Berlin, DE

2013-07 to 2016-12 | PhD (Fachgebiet Lebensmittelchemie und Analytik)
Qualification
Source: Self-asserted source
Clemens Kanzler

Technische Universität Berlin: Berlin, Berlin, DE

2008-10 to 2013-06 | Dipl.-Lebensmittelchemiker (Fachgebiet Lebensmittelchemie und Analytik)
Qualification
Source: Self-asserted source
Clemens Kanzler

Professional activities (1)

Gesellschaft Deutscher Chemiker eV: Frankfurt am Main, Hessen, DE

2014 to present
Membership
Source: Self-asserted source
Clemens Kanzler

Works (15)

Impact of Thermal, High-Pressure, and Pulsed Electric Field Treatments on the Stability and Antioxidant Activity of Phenolic-Rich Apple Pomace Extracts

Molecules
2024-12 | Journal article | Author
Contributors: Diana Plămadă; Miriam Arlt; Daniel Güterbock; Robert Sevenich; Clemens Kanzler; Susanne Neugart; Dan C. Vodnar; Helena Kieserling; Sascha Rohn
Source: check_circle
Multidisciplinary Digital Publishing Institute

Colorants and Antioxidants Deriving from Methylglyoxal and Heterocyclic <span style="font-variant: small-caps">Maillard</span> Reaction Intermediates

Antioxidants
2023-09 | Journal article | Author
Contributors: Leon Valentin Bork; Maximilian Baumann; Tobias Stobernack; Sascha Rohn; Clemens Kanzler
Source: check_circle
Multidisciplinary Digital Publishing Institute

Characterization of Colorants Formed by Non-Enzymatic Browning Reactions of Hydroxycinnamic Acid Derivatives

Molecules
2022-11 | Journal article | Author
Contributors: Leon Valentin Bork; Sascha Rohn; Clemens Kanzler
Source: check_circle
Multidisciplinary Digital Publishing Institute

Arabinoxylan-Based Microcapsules Being Loaded with Bee Products as Bioactive Food Components are Able to Modulate the Cell Migration and Inflammatory Response—In Vitro Study

Nutrients
2022-06 | Journal article | Author
Contributors: Gabriela Kowalska; Justyna Rosicka-Kaczmarek; Karolina Miśkiewicz; Małgorzata Zakłos-Szyda; Sascha Rohn; Clemens Kanzler; Magdalena Wiktorska; Jolanta Niewiarowska
Source: check_circle
Multidisciplinary Digital Publishing Institute

Systematic Studies on the Antioxidant Capacity and Volatile Compound Profile of Yellow Mealworm Larvae (<i>T. molitor</i> L.) under Different Drying Regimes

Insects
2022-02 | Journal article | Author
Contributors: Claudia Keil; Sandra Grebenteuch; Nina Kröncke; Fenja Kulow; Sebastian Pfeif; Clemens Kanzler; Sascha Rohn; Georg Boeck; Rainer Benning; Hajo Haase
Source: check_circle
Multidisciplinary Digital Publishing Institute

The Formation of Methyl Ketones during Lipid Oxidation at Elevated Temperatures

Molecules
2021-02 | Journal article | Author
Contributors: Sandra Grebenteuch; Clemens Kanzler; Stefan Klaußnitzer; Lothar W. Kroh; Sascha Rohn
Source: check_circle
Multidisciplinary Digital Publishing Institute

Melanoidins Formed by Heterocyclic Maillard Reaction Intermediates via Aldol Reaction and Michael Addition

Journal of Agricultural and Food Chemistry
2020 | Journal article
EID:

2-s2.0-85077169116

Part of ISBN:

15205118 00218561

Contributors: Kanzler, C.; Haase, P.T.
Source: Self-asserted source
Clemens Kanzler via Scopus - Elsevier

Basic Structure of Melanoidins Formed in the Maillard Reaction of 3-Deoxyglucosone and γ-Aminobutyric Acid

Journal of Agricultural and Food Chemistry
2019 | Journal article
EID:

2-s2.0-85065536020

Part of ISBN:

15205118 00218561

Contributors: Bruhns, P.; Kanzler, C.; Degenhardt, A.G.; Koch, T.J.; Kroh, L.W.
Source: Self-asserted source
Clemens Kanzler via Scopus - Elsevier

PCA-based identification and differentiation of FTIR data from model melanoidins with specific molecular compositions

Food Chemistry
2019 | Journal article
EID:

2-s2.0-85059470192

Part of ISBN:

18737072 03088146

Contributors: Mohsin, G.F.; Schmitt, F.-J.; Kanzler, C.; Hoehl, A.; Hornemann, A.
Source: Self-asserted source
Clemens Kanzler via Scopus - Elsevier

Structural characterization of melanoidin formed from D-glucose and L-alanine at different temperatures applying FTIR, NMR, EPR, and MALDI-ToF-MS

Food Chemistry
2018 | Journal article
EID:

2-s2.0-85038206854

Part of ISBN:

18737072 03088146

Contributors: Mohsin, G.F.; Schmitt, F.-J.; Kanzler, C.; Dirk Epping, J.; Flemig, S.; Hornemann, A.
Source: Self-asserted source
Clemens Kanzler via Scopus - Elsevier

Browning Potential of C<inf>6</inf>-α-Dicarbonyl Compounds under Maillard Conditions

Journal of Agricultural and Food Chemistry
2017 | Journal article
EID:

2-s2.0-85014515838

Part of ISBN:

15205118 00218561

Contributors: Haase, P.T.; Kanzler, C.; Hildebrandt, J.; Kroh, L.W.
Source: Self-asserted source
Clemens Kanzler via Scopus - Elsevier

Formation of Reactive Intermediates, Color, and Antioxidant Activity in the Maillard Reaction of Maltose in Comparison to d -Glucose

Journal of Agricultural and Food Chemistry
2017 | Journal article
EID:

2-s2.0-85031103472

Part of ISBN:

15205118 00218561

Contributors: Kanzler, C.; Schestkowa, H.; Haase, P.T.; Kroh, L.W.
Source: Self-asserted source
Clemens Kanzler via Scopus - Elsevier

Antioxidant Properties of Heterocyclic Intermediates of the Maillard Reaction and Structurally Related Compounds

Journal of Agricultural and Food Chemistry
2016 | Journal article
EID:

2-s2.0-84992217933

Part of ISBN:

15205118 00218561

Contributors: Kanzler, C.; Haase, P.T.; Schestkowa, H.; Kroh, L.W.
Source: Self-asserted source
Clemens Kanzler via Scopus - Elsevier

EPR studies on reducing properties and for pH-dependent complex formation of copper(II) ions by Maillard reaction products,Angewandte Wissenschaft Originalarbeiten exklusiv für Sie vorgestellt

Deutsche Lebensmittel-Rundschau
2016 | Journal article
EID:

2-s2.0-84969638268

Part of ISBN:

00120413

Contributors: Kanzler, C.; Haase, P.T.; Kroh, L.W.
Source: Self-asserted source
Clemens Kanzler via Scopus - Elsevier

Antioxidant capacity of 1-deoxy-d-erythro-hexo-2,3-diulose and d-arabino-hexo-2-ulose

Journal of Agricultural and Food Chemistry
2014 | Journal article
EID:

2-s2.0-84897535261

Part of ISBN:

15205118 00218561

Contributors: Kanzler, C.; Haase, P.T.; Kroh, L.W.
Source: Self-asserted source
Clemens Kanzler via Scopus - Elsevier

Peer review (54 reviews for 8 publications/grants)

Review activity for Carbohydrate research (1)
Review activity for Current opinion in food science. (2)
Review activity for Environmental chemistry letters. (1)
Review activity for Food chemistry (1)
Review activity for Food chemistry. (9)
Review activity for Food research international. (8)
Review activity for Journal of agricultural and food chemistry. (31)
Review activity for Journal of molecular structure. (1)