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Dr. Anja Rahn

Dr. Anja Rahn
ZHAW Life Sciences und Facility Management

+41 (0) 58 934 53 26
anja.rahn@zhaw.ch

Persönliches Profil

Tätigkeit an der ZHAW als

Wissenschaftliche Mitarbeiterin

Arbeits- und Forschungsschwerpunkte, Spezialkenntnisse

Thermal chemistry of food including aroma and toxicant formation.

Aus- und Fortbildung

Ph.D. in Food Science and Agricultural Chemistry, McGill University (Canada)
Thesis Title:
Mechanism of Formation and mass spectral characterization of thermally generated toxicants: Chloropropanols and their esters

Mitglied in Netzwerken

Publikationen vor Tätigkeit an der ZHAW

Rahn, A.K.K. and Yaylayan, V.A. (2015). Mechanism of chemical activation of sodium chloride in the presence of amino acids: Enhancing chlorination and hydrolytic reactions. Food Chemistry. 166: 301-308.

Rahn, A.K.K. (2014). Influence of sodium chloride on the Maillard Reaction: A status update. IMARS Highlights. 9: 12-17.

Rahn, A.K.K. and Yaylayan, V.A. (2014). Characteristic of electron ionization mass spectral (EIMS) fragmentation patterns of chloropropanol esters of palmitic acid using isotope labeling technique. Journal of Oleo Science. 63:1045-1055.

Rahn, A.K.K. and Yaylayan, V.A. (2013). Isotope Labeling Studies on the Electron Impact Mass Spectral Fragmentation Patterns of Chloropropanol Acetates. Journal of Food Science and Agricultural Chemistry. 61: 8743-8751.

Rahn, A.K.K. and Yaylayan, V.A. (2013). Cyclic Acyloxonium Ions as Diagnostic Aids in the Characterization of Chloropropanol Esters under Electron Impact (EI), Electrospray Ionization (ESI), and Atmospheric Pressure Chemical Ionization (APCI) Conditions. Journal of Food Science and Agricultural Chemistry. 61: 5946-5952.

Rahn, A.K.K. and Yaylayan, V.A. (2011). What do we know about the molecular mechanisms of MCPD esters formation? European Journal of Lipid Science and Technology. 113: 323-329.

Rahn, A.K.K. and Yaylayan, V.A. (2011). Monitoring cyclic acyloxonium ion formation in palmitin systems using infrared spectroscopy and isotope labeling technique. European Journal of Lipid Science and Technology. 113: 330-334.

Rahn, A.K.K. and Yaylayan, V.A. (2010). Thermal Degradation of sucralose and its potential in generating chloropropanols in the presence of glycerol. Food Chemistry. 118: 56-61.