OPTIGLUP-Optimization of Glucosinolate Degradation Pathways for Increased Quality and Health Benefit of Brassica
06/2018 - 05/2023
Die Nachwuchsgruppe OPTIGLUP-Optimization of Glucosinolate Degradation Pathways for Increased Quality and Health Benefit of Brassica Products, gefördert von der Leibniz-Gemeinschaft im Rahmen des Senatsausschusses Wettbewerbs (SAW) unter der Leitung von Dr. Franziska Hanschen wird sich mit der Optimierung des Abbaus von Glucosinolaten in Brassica Gemüse beschäftigen, zu denen Weißkohl und Brokkoli zählen.
Großbeeren
033701 - 78 250 
hanschen@igzev.de 
Formation and stability of isothiocyanate protein conjugates at different pH values and bread types enriched with nasturtium (Tropaeolum majus L.)
Krell, M., Hanschen, F.S., Rohn, S. (2022). Formation and stability of isothiocyanate protein conjugates at different pH values and bread types enriched with nasturtium (Tropaeolum majus L.), Food Res. Int., 2022, 111492, ISSN 0963-9969, https://doi.org/10.1016/j.foodres.2022.111492.
→Formation of volatile sulfur compounds and S-methyl-L-cysteine sulfoxide in Brassica oleracea vegetables
Friedrich, K., Wermter, N. S., Andernach, L., Witzel, K., & Hanschen, F. S. (2022). Formation of volatile sulfur compounds and S-methyl-l-cysteine sulfoxide in Brassica oleracea vegetables. In Food Chemistry (Vol. 383, p. 132544). Elsevier BV. https://doi.org/10.1016/j.foodchem.2022.132544
→Novel transformation products from glucosinolate-derived thioglucose and isothiocyanates formed during cooking
Hoffmann, H., Andernach, L., Kanzler, C., & Hanschen, F. S. (2022). Novel transformation products from glucosinolate-derived thioglucose and isothiocyanates formed during cooking. In Food Research International (Vol. 157, p. 111237). Elsevier BV. https://doi.org/10.1016/j.foodres.2022.111237
→CO2 treatment increases glucosinolate hydrolysis products in two Arabidopsis thaliana accessions
Wiesner-Reinhold, M.; Nickel, M.; Graefe, J.; Schreiner, M.; Hanschen, F.S. (2021). CO2 treatment increases glucosinolate hydrolysis products in two Arabidopsis thaliana accessions. Journal of Applied Botany and Food Quality 94, 16 – 25 (2021), DOI:10.5073/JABFQ.2021.094.003
→Allyl Isothiocyanate: A TAS2R38 Receptor-Dependent Immune Modulator at the Interface Between Personalized Medicine and Nutrition
Determination of Isothiocyanate-Protein Conjugates in a Vegetable-Enriched Bread
Krell, M.; Cvancar, L.; Poloczek, M.; Hanschen, F.S.; Rohn, S. Determination of Isothiocyanate-Protein Conjugates in a Vegetable-Enriched Bread. Foods 2021, 10, 1300.
→Domestic boiling and salad preparation habits affect glucosinolate degradation in red cabbage (Brassica oleracea var. capitata f. rubra)
Hanschen, F.S., 2020. Domestic boiling and salad preparation habits affect glucosinolate degradation in red cabbage (Brassica oleracea var. capitata f. rubra). Food Chemistry 126694,
Biofumigation for fighting replant disease- A review
Hanschen, F.S.; Winkelmann, T. (2020). Biofumigation for fighting replant disease- A review. Agronomy, 10, 425,
DOI: 10.3390/agronomy10030425
→Seasonal Variation of Glucosinolate Hydrolysis Products in Commercial White and Red Cabbages (Brassica oleracea var. capitata)
Seasonal Variation of Glucosinolate Hydrolysis Products in Commercial White and Red Cabbages (Brassica oleracea var. capitata). N. S. Wermter, S. Rohn, F. Hanschen Foods 2020, 9(11), 1682
→Identification and Characterization of Three Epithiospecifier Protein Isoforms in Brassica oleracea
Witzel, K.; Abu Risha, M.; Albers, P.; Börnke, F.; Hanschen, F. 2019. Identification and characterization of three epithiospecifier protein isoforms in Brassica oleracea. Frontiers in Plant Science 10, 1552.
DOI: 10.3389/fpls.2019.01552
→Formation and stability of isothiocyanate protein conjugates at different pH values and bread types enriched with nasturtium (Tropaeolum majus L.)
Krell, M., Hanschen, F. S., & Rohn, S. (2022). Formation and stability of isothiocyanate protein conjugates at different pH values and bread types enriched with nasturtium (Tropaeolum majus L.). In Food Research International (Vol. 158, p. 111492). Elsevier BV. https://doi.org/10.1016/j.foodres.2022.111492
→Advanced Research on Glucosinolates in Food Products
Hanschen, F. S., & Rohn, S. (2021). Advanced Research on Glucosinolates in Food Products. In Foods (Vol. 10, Issue 12, p. 3148). MDPI AG.
→Entscheidend für die Funktionalität: Die Abbauwege von Glucosinolaten
S. Hanschen, Entscheidend für die Funktionalität: Die Abbauwege von Glucosinolaten, Lebensmittelchemie 2021, 74, 20-22, https://doi.org/10.1002/lemi.202100107
Identifizierung von N-Acetyl-S-(3-cyano-2-(methylsulfanyl)propylcystein, ein Hauptmetabolit von 1-Cyano-2,3-epithiopropan, dem wichtigsten Glucosinolatabbauprodukt von Weißkohl
F. S. Hanschen, S. Baldermann, A. Bobrowski, M. Wiesner-Reinhold, S. Rohn, M. Schreiner: Identifizierung von N-Acetyl-S-(3-cyano-2-(methylsulfanyl)propylcystein, ein Hauptmetabolit von 1-Cyano-2,3-epithiopropan, dem wichtigsten Glucosinolatabbauprodukt von Weißkohl. 48. Deutscher Lebensmittelchemikertag, 16.-18. September 2019, Dresden (Germany),Tagungsband Kurzreferate (ISBN 978-3-947197-15-6), 84
Effect of water stress on glucosinolate content and their breakdown in pak choi (Brassica rapa L. ssp. chinensis)
V. Púčiková, F. S. Hanschen: Effect of water stress on glucosinolate content and their breakdown in pak choi (Brassica rapa L. ssp. chinensis). EuroFoodChem XX Conference, 17. – 19. June 2017, Porto (Portugal), Program & Book of Abstracts (ISBN 978-989-8124-26-5), 162
Stability of glucosinolate hydrolysis products and the identification of novel compounds in foods
F. S. Hanschen, J. Böttger, L. Andernach, J. Fechner, M. Kaufmann, S. Rohn, M. Schreiner: Stability of glucosinolate hydrolysis products and the identification of novel compounds in foods. EuroFoodChem XX Conference, 17. – 19. June 2017, Porto (Portugal), Program & Book of Abstracts (ISBN 978-989-8124-26-5), 86
Advanced Research on Glucosinolates in Food Products,
Advanced Research on Glucosinolates in Food Products, Printed Edition of the Special Issue Published in Foods 2022, edited by Franziska S. Hanschen and Sascha Rohn, MDPI Books, ISBN 978-3-0365-2977-6 (Hbk); ISBN 978-3-0365-2976-9 (PDF), 1-202
