Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Anneke Glabasnia"'
Autor:
Ee Tsin Wong, Karsta Luettich, Lydia Cammack, Chin Suan Chua, David Sciuscio, Celine Merg, Maica Corciulo, Romain Piault, Kumar Ashutosh, Cameron Smith, Patrice Leroy, Fabian Moine, Anneke Glabasnia, Pierrick Diana, Cecilia Chia, Ching Keong Tung, Nikolai Ivanov, Julia Hoeng, Manuel Peitsch, Kyeonghee Monica Lee, Patrick Vanscheeuwijck
Publikováno v:
Journal of Applied Toxicology. 42:1701-1722
Most flavors used in e-liquids are generally recognized as safe for oral consumption, but their potential effects when inhaled are not well characterized. In vivo inhalation studies of flavor ingredients in e-liquids are scarce. A structure-based gro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a46c4546a86dee84d4dec2cabe3b9847
https://doi.org/10.1002/jat.4338
https://doi.org/10.1002/jat.4338
Publikováno v:
Journal of Agricultural and Food Chemistry. 66:2354-2369
Activity-guided fractionation in combination with the taste dilution analysis, followed by liquid chromatography-tandem mass spectrometry and nuclear magnetic resonance experiments, led to the identification of 10 polymethoxylated flavones (PMFs), 6
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::129b08dc99cf66eb841bfa83fb6d8d9a
https://doi.org/10.1021/acs.jafc.7b06142
https://doi.org/10.1021/acs.jafc.7b06142
Autor:
Andrea Henze, Diana Orlikowski, Anneke Glabasnia, Thomas Hofmann, Matthias Bader, Kirsten Büning, Oliver Frank, Mathias Rupp, Corinna Dawid
Publikováno v:
Journal of Agricultural and Food Chemistry. 60:2884-2895
To gain a more comprehensive knowledge on whether, besides the well-known piperine, other compounds are responsible for the pungent and tingling oral impression imparted by black pepper, an ethanol extract prepared from black pepper (Piper nigrum L.)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aa202e4cdd5954c6ddbc2d9244dedbfd
https://doi.org/10.1021/jf300036a
https://doi.org/10.1021/jf300036a
Autor:
Anneke Glabasnia, Thomas Hofmann
Publikováno v:
European Food Research and Technology. 228:55-63
Limonin is well-known to induce the so-called “delayed” bitterness which is developing during standing and/or processing of orange juice. The objective of this study was to investigate the hydrolytic liberation of limonin from its precursor limon
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4852bf3939c4007aa35b71e16cbfddc5
https://doi.org/10.1007/s00217-008-0906-y
https://doi.org/10.1007/s00217-008-0906-y