Investigations on the stability and degradation of T-2 toxin during thermal food processing

Basic data of the doctoral examination procedure

Doctoral examination procedure finished at: Doctoral examination procedure at University of Münster

Period of time: 01/11/2014 - 26/04/2019

Status: completed

Candidate: Dr. Kuchenbuch (geb. Schmidt), Henning Sören

Doctoral subject: Lebensmittelchemie

Doctoral degree: Dr. rer. nat.

Awarded by: Department 12 - Chemistry and Pharmacy

Supervisors: Humpf, Hans-Ulrich

Professur für Lebensmittelchemie (Prof. Humpf)

Matrix binding of T-2 toxin: structure elucidation of reaction products and indications on the fate of a relevant food-borne toxin during heating Kuchenbuch HS, Cramer B, Humpf H-U (2019) In: Mycotoxin Research, 35(3), 261-270. doi:10.1007/s12550-019-00350-2 Research article (journal) \| Peer reviewed \| Published
Thermal reactions and the formation of degradation products of T-2 and HT-2 toxin during processing of oats Kuchenbuch HS, Schulz M, Becker S, Cramer B, Humpf H- (2019) American Chemical Society. doi:10.1021/bk-2019-1306.ch007 Book (monograph) \| Published
Glucosylation of T-2 and HT-2 toxins using biotransformation and chemical synthesis: Preparation, stereochemistry, and stability Schmidt HS, Schulz M, Focke C, Becker S, Cramer B, Humpf H-U (2018) In: Mycotoxin Research, 34(3), 159-172. doi:10.1007/s12550-018-0310-9 Research article (journal) \| Peer reviewed \| Published