Peter Schreier mostly deals with Chromatography, Mass spectrometry, Biochemistry, High-performance liquid chromatography and Food science. Peter Schreier has researched Chromatography in several fields, including Ethanol, Wine and Methanol. The concepts of his Mass spectrometry study are interwoven with issues in Botrytis cinerea, Gas chromatography and Ene reaction.
His Biochemistry study integrates concerns from other disciplines, such as Cell culture and Anthocyanidin, Anthocyanin. His study in the fields of Aroma and Black tea under the domain of Food science overlaps with other disciplines such as Composition. His Aroma research is multidisciplinary, relying on both Terpene and Botany.
His primary areas of investigation include Chromatography, Organic chemistry, Stereochemistry, Gas chromatography and Mass spectrometry. His Chromatography research integrates issues from Aroma and Analytical chemistry. Aroma and Botany are frequently intertwined in his study.
His Kinetic resolution, Enantioselective synthesis, Catalysis, Enantiomeric excess and Peroxidase investigations are all subjects of Organic chemistry research. His research in Stereochemistry intersects with topics in Lipoxygenase, Substrate and Enzyme. His research integrates issues of Flavor, Gas chromatography–mass spectrometry, Enantiomer and Extraction in his study of Gas chromatography.
The scientist’s investigation covers issues in Biochemistry, Chromatography, Food science, Organic chemistry and Anthocyanidins. The various areas that he examines in his Biochemistry study include Cell culture and Anthocyanidin. His Chromatography and Mass spectrometry, Isotope-ratio mass spectrometry, Gas chromatography, High-performance liquid chromatography and Gas chromatography–mass spectrometry investigations all form part of his Chromatography research activities.
His work in Food science addresses subjects such as Pyrrolizidine, which are connected to disciplines such as Honey bee and Contamination. Peter Schreier combines subjects such as Fungicide and Medicinal chemistry with his study of Organic chemistry. His Anthocyanidins research incorporates elements of CYP2D6 and Neuroprotection.
Biochemistry, Chromatography, Polyphenol, Flavonoid and Pyrrolizidine are his primary areas of study. His study in Biochemistry is interdisciplinary in nature, drawing from both Cell culture, Anthocyanidin, Anthocyanin and Neuroprotection. Chromatography is represented through his Mass spectrometry and Ethyl acetate research.
His work carried out in the field of Mass spectrometry brings together such families of science as High-performance liquid chromatography, Proanthocyanidin, Gas chromatography and Extraction. The Flavonoid study combines topics in areas such as Hydroxylation, Methylation and Cytotoxicity. His Pyrrolizidine study incorporates themes from Food science, Eupatorium and Silylation.
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Chimaeric gene coding for a transit peptide and a heterologous polypeptide
Luis Herrera-Estrella;Guidi Van Den Broeck;Marc Van Montagu;Peter Schreier.
Pharmacological profile of apigenin, a flavonoid isolated from Matricaria chamomilla
Rossella Avallone;Paola Zanoli;Giulia Puia;Matthias Kleinschnitz.
Biochemical Pharmacology (2000)
Surface hydrocarbons of queen eggs regulate worker reproduction in a social insect
Proceedings of the National Academy of Sciences of the United States of America (2004)
Analysis of proanthocyanidins
Wolfgang Hümmer;Peter Schreier.
Molecular Nutrition & Food Research (2008)
Biotransformations with Peroxidases
Waldemar Adam;Michael Lazarus;Chantu R. Saha-Möller;Oliver Weichold.
Advances in Biochemical Engineering / Biotechnology (1999)
The flavone hispidulin, a benzodiazepine receptor ligand with positive allosteric properties, traverses the blood-brain barrier and exhibits anticonvulsive effects.
Dominique Kavvadias;Philipp Sand;Philipp Sand;Kuresh A Youdim;M Zeeshan Qaiser.
British Journal of Pharmacology (2004)
Identification of volatile constituents from grapes
Peter Schreier;Friedrich Drawert;Albrecht Junker.
Journal of Agricultural and Food Chemistry (1976)
Structure-activity relationships of flavonoid-induced cytotoxicity on human leukemia cells.
Kathrin Plochmann;Gabriele Korte;Eleni Koutsilieri;Elke Richling.
Archives of Biochemistry and Biophysics (2007)
Two diastereomeric 3-oxo-α-ionol β-d-glucosides from raspberry fruit
Anni Pabst;Denis Barron;Denis Barron;Etienne Sémon;Etienne Sémon;Peter Schreier.
Glycosidically bound aroma compounds in the fruits of Prunus species: apricot (P. armeniaca, L.), peach (P. persica, L.), yellow plum (P. domestica, L. ssp. syriaca)
Gerhard Krammer;Peter Winterhalter;Melanie Schwab;Peter Schreier.
Journal of Agricultural and Food Chemistry (1991)
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