1. Erbersdobler, H.F. (1977). The biological significance of carbohydrate-ly-sine crosslinking during heat treatment of food proteins. In: “Protein Crosslinking. Nutritional and Medical Consequences”, Adv. Exp. Med. Biol., 86b, M. Friedman, ed., Plenum Press, New York, pp. 367–387.
2. Erbersdobler, H.F. (1986). Loss of nutritive value on drying. In: “Concentration and Drying of Foods”, D. MacCarthy ed., Elsevier Applied Science Publishers, London and New York, pp. 69–87.
3. Erbersdobler, H.F. (1989). Protein reactions during food processing and storage-Their relevance to human nutrition. In: “Nutrition Impact of Food Processing”, Bibliotheca Nutritio et Dieta, J.C. Somogyi and H.R. Müller eds., S. Karger, Basel, pp. 140–155.
4. Erbersdobler, H.F., Brandt, A., Scharrer, E. and v. Wangenheim, B. (1981). Transport and metabolism studies with fructose amino acids. Prog. Fd. Nutr. Sci. 5, 257–263.
5. Erbersdobler, H.F., Buhl, K. and Klusmann, U. (1990). Balance studies with glycosylated proteins on human volunteers. In: “The Maillard Reaction in Food Processing, Human Nutrition and Physiology”, P.A. Finot, H.U. Aeschbacher, R.F. Hurrell and R. Liardon, eds., Birkhäuser, Basel, Boston and Berlin, pp. 273–278.