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Thomas Henle

Thomas Henle

D-Index & Metrics

Chemistry

D-Index
65
Citations
17177
World Ranking
7588
National Ranking
545

Biology and Biochemistry

D-Index
65
Citations
16991
World Ranking
9075
National Ranking
657

Overview

Thomas Henle is affiliated with TU Dresden in Germany and has contributed extensively to several fields within life sciences, primarily focusing on biochemistry, genetics, molecular biology, agricultural and biological sciences, and medicine. Their work covers diverse aspects of food science, clinical biochemistry, molecular biology, biochemistry, and nutrition and dietetics.

The scientist's recent research outputs include studies published in various scholarly journals during the years 2020 to 2023. Notable publications include:

  • Toxicity of fluoride: critical evaluation of evidence for human developmental neurotoxicity in epidemiological studies, animal experiments and in vitro analyses (2020) published in Archives of Toxicology
  • Effects of Exogenous Dietary Advanced Glycation End Products on the Cross-Talk Mechanisms Linking Microbiota to Metabolic Inflammation (2020) published in Nutrients
  • Maillard Reaction Products in Different Types of Brewing Malt (2020) published in Journal of Agricultural and Food Chemistry
  • Kinetic parameters of alpha-synuclein seed amplification assay correlate with cognitive impairment in patients with Lewy body disorders (2023) published in Acta Neuropathologica Communications
  • Covalent bonding between polyphenols and proteins: Synthesis of caffeic acid-cysteine and chlorogenic acid-cysteine adducts and their quantification in dairy beverages (2022) published in Food Chemistry

Thomas Henle's research addresses several main topics, including:

  • Advanced Glycation End Products research
  • Protein Hydrolysis and Bioactive Peptides
  • Fermentation and Sensory Analysis
  • Phytochemicals and Antioxidant Activities
  • Probiotics and Fermented Foods
  • Proteins in Food Systems
  • Diet, Metabolism, and Disease

The scientist frequently publishes in multiple scientific venues, including:

  • Lebensmittelchemie
  • Journal of Agricultural and Food Chemistry
  • European Food Research and Technology
  • Foods
  • Archives of Toxicology

Throughout their career, Thomas Henle has collaborated regularly with several researchers, some of whom include:

  • Michael Hellwig
  • Uwe Schwarzenbolz
  • Tilman Grune
  • Jana Raupbach
  • Friederike Manig

The concentration of Thomas Henle's scientific inquiry involves biochemical processes related to food systems and human health, particularly focusing on molecular interactions involving glycation end products and protein chemistry, along with their implications for nutrition, metabolic inflammation, and neurotoxicity. This interdisciplinary approach situates their work at the interface of food science, molecular biology, and clinical applications.

Best Publications

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

    Raymond Vanholder;Rita De Smet;Griet Glorieux;Angel Argilés

  • Diabetes-Associated Sustained Activation of the Transcription Factor Nuclear Factor-κB

    Angelika Bierhaus;Stephan Schiekofer;Stephan Schiekofer;Markus Schwaninger;Martin Andrassy;Martin Andrassy

  • Identification and quantification of methylglyoxal as the dominant antibacterial constituent of Manuka (Leptospermum scoparium) honeys from New Zealand.

    Elvira Mavric;Silvia Wittmann;Gerold Barth;Thomas Henle

  • Baking, ageing, diabetes: a short history of the Maillard reaction.

    Michael Hellwig;Thomas Henle

  • 1,2-dicarbonyl compounds in commonly consumed foods.

    Julia Degen;Michael Hellwig;Thomas Henle

  • Protein-bound advanced glycation endproducts (AGEs) as bioactive amino acid derivatives in foods.

    T. Henle

  • 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 (angiotensin I converting) in vitro

    Ganiyu Oboh;Ganiyu Oboh;Adedayo O. Ademiluyi;Adedayo O. Ademiluyi;Ayodele J. Akinyemi;Thomas Henle

  • TRANSGLUTAMINASE IN DAIRY PRODUCTS: CHEMISTRY, PHYSICS, APPLICATIONS

    Doris Jaros;Claudia Partschefeld;Thomas Henle;Harald Rohm

  • Simultaneous determination of amino acids and biogenic amines by reversed-phase high-performance liquid chromatography of the dabsyl derivatives

    Ingolf Krause;Annette Bockhardt;Herbert Neckermann;Thomas Henle

  • AGEs in foods: Do they play a role in uremia?

    Thomas Henle

  • Toxicity of fluoride: critical evaluation of evidence for human developmental neurotoxicity in epidemiological studies, animal experiments and in vitro analyses.

    Sabine Guth;Stephanie Hüser;Angelika Roth;Gisela Degen

  • Studies on Absorption and Elimination of Dietary Maillard Reaction Products

    Anke Förster;Yvonne Kühne;Thomas Henle

  • Jerusalem artichoke and chicory inulin in bakery products affect faecal microbiota of healthy volunteers.

    Brigitta Kleessen;Sandra Schwarz;Anke Boehm;H. Fuhrmann

  • Modification and properties of African yam bean (Sphenostylis stenocarpa Hochst. Ex A. Rich.) Harms starch I: Heat moisture treatments and annealing

    K.O. Adebowale;Thomas Henle;Uwe Schwarzenbolz;Thomas Doert

  • Relationship between the crosslinking of caseins by transglutaminase and the gel strength of yoghurt.

    S. Lauber;T. Henle;H. Klostermeyer

  • Studies on the formation of furosine and pyridosine during acid hydrolysis of different Amadori products of lysine

    René Krause;Kerstin Knoll;Thomas Henle

  • Glucose degradation products in PD fluids: Do they disappear from the peritoneal cavity and enter the systemic circulation?

    Martin Zeier;Vedat Schwenger;Reinhold Deppisch;Ulrike Haug

  • Evaluation of the extent of the early Maillard-reaction in milk products by direct measurement of the Amadori-product lactuloselysine.

    Thomas Henle;Heike Walter;Henning Klostermeyer

  • Glycation of a food allergen by the Maillard reaction enhances its T-cell immunogenicity: role of macrophage scavenger receptor class A type I and II

    Anne Ilchmann;Sven Burgdorf;Stephan Scheurer;Zoe Waibler

  • Proximate composition and digestibility of fermented and extruded uji from maize–finger millet blend

    Calvin Onyango;Horst Noetzold;Thomas Bley;Thomas Henle

Frequent Co-Authors

Stefan Vieths
Stefan Vieths Paul Ehrlich Institut
Ganiyu Oboh
Ganiyu Oboh Federal University of Technology Akure
Eberhard Ritz
Eberhard Ritz Heidelberg University
Jan J. Weigand
Jan J. Weigand TU Dresden
Stefan Kaskel
Stefan Kaskel TU Dresden
Lars Borchardt
Lars Borchardt Ruhr University Bochum
Ryoji Nagai
Ryoji Nagai Tokai University
Hartmut Worch
Hartmut Worch TU Dresden
Hermann Ehrlich
Hermann Ehrlich TU Bergakademie Freiberg
Stephan Scheurer
Stephan Scheurer Paul Ehrlich Institut

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