| Review on uremic toxins: classification, concentration, and interindividual variability R Vanholder, R De Smet, G Glorieux, A Argilés, U Baurmeister, P Brunet, ... Kidney international 63 (5), 1934-1943, 2003 | 2053 | 2003 |
| Diabetes-associated sustained activation of the transcription factor nuclear factor-κB A Bierhaus, S Schiekofer, M Schwaninger, M Andrassy, PM Humpert, ... Diabetes 50 (12), 2792-2808, 2001 | 1152 | 2001 |
| Identification and quantification of methylglyoxal as the dominant antibacterial constituent of Manuka (Leptospermum scoparium) honeys from New Zealand E Mavric, S Wittmann, G Barth, T Henle Molecular nutrition & food research 52 (4), 483-489, 2008 | 907 | 2008 |
| Baking, ageing, diabetes: a short history of the Maillard reaction M Hellwig, T Henle Angewandte Chemie International Edition 53 (39), 10316-10329, 2014 | 488 | 2014 |
| 1, 2-Dicarbonyl compounds in commonly consumed foods J Degen, M Hellwig, T Henle Journal of agricultural and food chemistry 60 (28), 7071-7079, 2012 | 408 | 2012 |
| Uremic toxicity: present state of the art R Vanholder, A Argiles, U Baurmeister, P Brunet, W Clark, G Cohen, ... The International journal of artificial organs 24 (10), 695-725, 2001 | 370 | 2001 |
| Inhibitory effect of polyphenol-rich extracts of jute leaf (Corchorus olitorius) on key enzyme linked to type 2 diabetes (α-amylase and α-glucosidase) and hypertension … G Oboh, AO Ademiluyi, AJ Akinyemi, T Henle, JA Saliu, U Schwarzenbolz Journal of functional foods 4 (2), 450-458, 2012 | 323 | 2012 |
| Protein-bound advanced glycation endproducts (AGEs) as bioactive amino acid derivatives in foods T Henle Amino acids 29, 313-322, 2005 | 314 | 2005 |
| Simultaneous determination of amino acids and biogenic amines by reversed-phase high-performance liquid chromatography of the dabsyl derivatives I Krause, A Bockhardt, H Neckermann, T Henle, H Klostermeyer Journal of Chromatography A 715 (1), 67-79, 1995 | 266 | 1995 |
| Transglutaminase in dairy products: chemistry, physics, applications D Jaros, C Partschefeld, T Henle, H Rohm Journal of texture studies 37 (2), 113-155, 2006 | 254 | 2006 |
| AGEs in foods: do they play a role in uremia? T Henle Kidney international 63, S145-S147, 2003 | 250 | 2003 |
| Modification and properties of African yam bean (Sphenostylis stenocarpa Hochst. Ex A. Rich.) Harms starch I: Heat moisture treatments and annealing KO Adebowale, T Henle, U Schwarzenbolz, T Doert Food Hydrocolloids 23 (7), 1947-1957, 2009 | 237 | 2009 |
| Studies on absorption and elimination of dietary maillard reaction products A Förster, Y KüHNE, TO Henle Annals of the new york academy of sciences 1043 (1), 474-481, 2005 | 230 | 2005 |
| Jerusalem artichoke and chicory inulin in bakery products affect faecal microbiota of healthy volunteers B Kleessen, S Schwarz, A Boehm, H Fuhrmann, A Richter, T Henle, ... British Journal of Nutrition 98 (3), 540-549, 2007 | 224 | 2007 |
| Relationship between the crosslinking of caseins by transglutaminase and the gel strength of yoghurt S Lauber, T Henle, H Klostermeyer European Food Research and Technology 210, 305-309, 2000 | 217 | 2000 |
| Toxicity of fluoride: critical evaluation of evidence for human developmental neurotoxicity in epidemiological studies, animal experiments and in vitro analyses S Guth, S Hüser, A Roth, G Degen, P Diel, K Edlund, G Eisenbrand, ... Archives of toxicology 94, 1375-1415, 2020 | 212 | 2020 |
| Transport of free and peptide‐bound glycated amino acids: synthesis, transepithelial flux at Caco‐2 cell monolayers, and interaction with apical membrane transport proteins M Hellwig, S Geissler, R Matthes, A Peto, C Silow, M Brandsch, T Henle ChemBioChem 12 (8), 1270-1279, 2011 | 182 | 2011 |
| Glucose degradation products in PD fluids: do they disappear from the peritoneal cavity and enter the systemic circulation? M Zeier, V Schwenger, R Deppisch, U Haug, K Weigel, U Bahner, ... Kidney international 63 (1), 298-305, 2003 | 181 | 2003 |
| Studies on the formation of furosine and pyridosine during acid hydrolysis of different Amadori products of lysine R Krause, K Knoll, T Henle European Food Research and Technology 216 (4), 277-283, 2003 | 176 | 2003 |
| Proximate composition and digestibility of fermented and extruded uji from maize–finger millet blend C Onyango, H Noetzold, T Bley, T Henle LWT-Food science and Technology 37 (8), 827-832, 2004 | 169 | 2004 |
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