Details

Univ.-Prof. Mag. Dr. Marc Pignitter

T: +43-1-4277-70621

marc.pignitter@univie.ac.at

Summer term 2025

270007 VO Food Chemistry II

270013 SE Writing of the Bachelor´s Thesis

270086 PR Practical Food Analysis Course II for Students of the Master Programme Food Chemistry - and Students of the "old" Chemistry Master Programme

270087 SE Current Topics in Foodstuff Analysis and Food Toxicology

270103 PR Bachelor Laboratory Course B - Analytical Chemistry and Food Chemistry

270119 VO Free Radicals and Antioxidants - Relevance, Reactions and Analysis

330035 VO Introduction into Biochemistry and Metabolism

330063 SE Scientific Writing and Bachelor Thesis

530016 SE Institute Seminar Physiological Chemistry

Winter term 2024

270013 SE Writing of the Bachelor´s Thesis

270103 PR Bachelor Laboratory Course B - Analytical Chemistry and Food Chemistry

270106 VO Food Additives

270117 VO Food Chemistry I

270119 PR Practical Food Analysis Course III

270158 SE Seminar series Current trends in food chemistry and food industry

330035 SE Seminar in Biofunctionality of Foods

330063 SE Scientific Writing and Bachelor Thesis

330099 VO Food Additives

530016 SE Institute Seminar Physiological Chemistry

Summer term 2024

270013 SE Writing of the Bachelor´s Thesis

270086 PR Practical Food Analysis Course II for Students of the Master Programme Food Chemistry - and Students of the "old" Chemistry Master Programme

270087 SE Current Topics in Foodstuff Analysis and Food Toxicology

270103 PR Bachelor Laboratory Course B - Analytical Chemistry and Food Chemistry

270119 VO Free Radicals and Antioxidants - Relevance, Reactions and Analysis

330035 VO Introduction into Biochemistry and Metabolism

330063 SE Scientific Writing and Bachelor Thesis

530016 SE Institute Seminar Physiological Chemistry

Hadidi, M., Tarahi, M., Günther Innerhofer, M., Pitscheider, I., Löscher, A., & Pignitter, M. (2025). Pumpkin seed as a sustainable source of plant-based protein for novel food applications. Critical Reviews in Food Science and Nutrition. Advance online publication. https://doi.org/10.1080/10408398.2025.2505235

Bao, Y., Osowiecka, M., Ott, C., Tziraki, V., Meusburger, L., Blaßnig, C., Krivda, D., Pjevac, P., Séneca Cardoso Da Silva, J., Strauß, M., Steffen, C., Heck, V., Aygün, S., Duszka, K., Doppelmayer, K., Grune, T., & Pignitter, M. (2025). Dietary oxidized lipids in redox biology: Oxidized olive oil disrupts lipid metabolism and induces intestinal and hepatic inflammation in C57BL/6J mice. Redox biology, 81, Article 103575. https://doi.org/10.1016/j.redox.2025.103575

Caterino, S., Caniola, I. M., Pignitter, M., Zoleo, A., Crestini, C., Sanchez-Cortés, S., Sterflinger, K., & Cappa, F. (2025). A Systematic Multianalytical Approach in the Study of Iron-Polyphenolic Complexes in Iron-Gall Inks: Exploring the Potentialities of Raman and Electron Paramagnetic Resonance. Inorganic Chemistry, 64(10), 4802-4816. https://doi.org/10.1021/acs.inorgchem.4c04232

Auñon-Lopez, A., Strauss, M., Hinterreiter-Kern, E., Klein, A., Varga, E., & Pignitter, M. (2025). Influence of processing of seitan, tempeh, and firm regular tofu on protein and lipid oxidation and Maillard reaction products formation. Food Chemistry, 467, Article 142273. https://doi.org/10.1016/j.foodchem.2024.142273

Bao, Y., Stricker, I., Romanek, S., Strauss, M., Preinfalk, V., Lieder, B., & Pignitter, M. (2025). Oxidized lipids from sunflower oil modulate fatty acid uptake in Caco-2 cells through regulation of fatty acid transporters. Food Bioscience, 65, Article 106004. https://doi.org/10.1016/j.fbio.2025.106004

Gregor, A., Malleier, M., Auñon-Lopez, A., Auernigg-Haselmaier, S., König, J., Pignitter, M., & Duszka, K. (2025). Glutathione Contributes to Caloric Restriction-Triggered Shift in Taurine Homeostasis. Nutrients, 17(5). https://doi.org/10.3390/nu17050777

Tarahi, M., Aghababaei, F., McClements, D. J., Pignitter, M., & Hadidi, M. (2025). Bioactive peptides derived from insect proteins: Preparation, biological activities, potential applications, and safety issues. Food Chemistry, 465, Article 142113. https://doi.org/10.1016/j.foodchem.2024.142113

Aghababaei, A., Aghababaei, F., Pignitter, M., & Hadidi, M. (2025). Artificial Intelligence in Agro-Food Systems: From Farm to Fork. Foods, 14(3), Article 411. https://doi.org/10.3390/foods14030411

Aghababaei, F., McClements, D. J., Pignitter, M., & Hadidi, M. (2025). Plant protein edible inks: Upgrading from 3D to 4D food printing. Food Chemistry: X, 26, Article 102280. https://doi.org/10.1016/j.fochx.2025.102280

Gregor, A., Auñon-Lopez, A., Pignitter, M., & Duszka, K. (2024). The distinct mechanism regulating taurine homeostasis in mice: Nutrient availability affects taurine levels in the liver and energy restriction influences it in the intestine. Life Sciences, 359, Article 123213. https://doi.org/10.1016/j.lfs.2024.123213

Sarra, F., Paocic, D., Zöchling, A., Gregor, A., Auñon-Lopez, A., Pignitter, M., & Duszka, K. (2024). Gut microbiota, dietary taurine, and fiber shift taurine homeostasis in adipose tissue of calorie-restricted mice to impact fat loss. The Journal of Nutritional Biochemistry, 134, Article 109720. https://doi.org/10.1016/j.jnutbio.2024.109720

Hadzic, K., Gregor, A., Kofler, B., Pignitter, M., & Duszka, K. (2024). The beneficial impact of ketogenic diets on chemically-induced colitis in mice depends on the diet's lipid composition. Journal of Nutritional Biochemistry, 134, Article 109736. https://doi.org/10.1016/j.jnutbio.2024.109736

Aghababaei, F., McClements, D. J., Pignitter, M., & Hadidi, M. (2024). A comprehensive review of processing, functionality, and potential applications of lentil proteins in the food industry. Advances in Colloid and Interface Science, 333, Article 103280. https://doi.org/10.1016/j.cis.2024.103280

Pointner, T., Rauh, K., Auñon-Lopez, A., Kostadinović Veličkovska, S., Mitrev, S., Arsov, E., & Pignitter, M. (2024). Comprehensive analysis of oxidative stability and nutritional values of germinated linseed and sunflower seed oil. Food Chemistry, 454, Article 139790. https://doi.org/10.1016/j.foodchem.2024.139790

Howard, E. J., Meyer, R. K., Weninger, S. N., Martinez, T., Wachsmuth, H. R., Pignitter, M., Auñon-Lopez, A., Kangath, A., Duszka, K., Gu, H., Schiro, G., Laubtiz, D., & Duca, F. A. (2024). Impact of Plant-Based Dietary Fibers on Metabolic Homeostasis in High-Fat Diet Mice via Alterations in the Gut Microbiota and Metabolites. Journal of Nutrition, 154(7), 2014-2028. https://doi.org/10.1016/j.tjnut.2024.05.003

Xiang, F., Ding, C. X., Wang, M., Hu, H., Ma, X. J., Xu, X. B., Zaki Abubakar, B., Pignitter, M., Wei, K. N., Shi, A. M., & Wang, Q. (2024). Vegetable oils: Classification, quality analysis, nutritional value and lipidomics applications. Food Chemistry, 439, Article 138059. https://doi.org/10.1016/j.foodchem.2023.138059

Gregor, A., Panteva, V., Bruckberger, S., Auñon-Lopez, A., Blahova, S., Blahova, V., Tevini, J., Weber, D. D., Kofler, B., Pignitter, M., & Duszka, K. (2024). Energy and macronutrient restriction regulate bile acid homeostasis. Journal of Nutritional Biochemistry, 124, Article 109517. https://doi.org/10.1016/j.jnutbio.2023.109517

Savchenko, V., Szamosvári, D., Bao, Y., Pignitter, M., & Böttcher, T. (2023). Biosynthetic flexibility of Pseudomonas aeruginosa leads to hydroxylated 2-alkylquinolones with proinflammatory host response. Communications Chemistry, 6(1), Article 138. https://doi.org/10.1038/s42004-023-00937-y

Käfer, M. G., Eder, W., Pecak, J., Stöger, B., Pignitter, M., Veiros, L. F., & Kirchner, K. (2023). Cr(II) and Cr(III) NCN pincer complexes: synthesis, structure, and catalytic reactivity. Monatshefte fur Chemie, 154(11), 1263-1273. https://doi.org/10.1007/s00706-023-03128-6

Wu, C., Liu, Z., Zhi, L., Jiao, B., Hu, H., Ma, X., Zhu, J., Pignitter, M., Wang, Q., & Shi, A. (2023). Effect of oil content and protein particles concentration on non-dairy whip topping based on Pickering emulsion system and their 3D printing properties. Food Hydrocolloids, 144, Article 109012. https://doi.org/10.1016/j.foodhyd.2023.109012