Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Antonio Kopic"'
Autor:
Katja Zappe, Antonio Kopic, Alexandra Scheichel, Ann-Katrin Schier, Lukas Emanuel Schmidt, Yasmin Borutzki, Heidi Miedl, Martin Schreiber, Theresa Mendrina, Christine Pirker, Georg Pfeiler, Stefan Hacker, Werner Haslik, Dietmar Pils, Andrea Bileck, Christopher Gerner, Samuel Meier-Menches, Petra Heffeter, Margit Cichna-Markl
Publikováno v:
Cells, Vol 12, Iss 11, p 1462 (2023)
The ABC transporter ABCA7 has been found to be aberrantly expressed in a variety of cancer types, including breast cancer. We searched for specific epigenetic and genetic alterations and alternative splicing variants of ABCA7 in breast cancer and inv
Externí odkaz:
https://doaj.org/article/63047c16006448ee8480b8d570179a49
Autor:
Monika Pischetsrieder, Claudia Keßler, Judith Lach, Julia Kienesberger, Veronika Somoza, Antonio Kopic, Marc Pignitter, Manfred Eggersdorfer, Mathias Zaunschirm, Christoph Riegger, Laura Unterberger
Publikováno v:
Journal of the Science of Food and Agriculture. 98:1240-1247
BACKGROUND The oxidative deterioration of vegetable oils is commonly measured by the peroxide value, thereby not considering the contribution of individual lipid hydroperoxide isomers, which might have different bioactive effects. Thus, the formation
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d6c824a0963a1081cd3915789096f39c
https://doi.org/10.1002/jsfa.8766
https://doi.org/10.1002/jsfa.8766
Autor:
Marc, Pignitter, Mathias, Zaunschirm, Judith, Lach, Laura, Unterberger, Antonio, Kopic, Claudia, Keßler, Julia, Kienesberger, Monika, Pischetsrieder, Manfred, Eggersdorfer, Christoph, Riegger, Veronika, Somoza
Publikováno v:
Journal of the Science of Food and Agriculture
BACKGROUND The oxidative deterioration of vegetable oils is commonly measured by the peroxide value, thereby not considering the contribution of individual lipid hydroperoxide isomers, which might have different bioactive effects. Thus, the formation
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::f41d991a68d0c595457b66f57d09814a
https://pubmed.ncbi.nlm.nih.gov/29095495
https://pubmed.ncbi.nlm.nih.gov/29095495
Autor:
Mathias Zaunschirm, Mark M. Somoza, Marc Pignitter, Nicole Kretschy, Antonio Kopic, Veronika Somoza, Claudia Keßler, Christina Maria Hochkogler
Publikováno v:
Molecules
Volume 24
Issue 22
Volume 24
Issue 22
The Western diet is characterized by a high consumption of heat-treated fats and oils. During deep-frying processes, vegetable oils are subjected to high temperatures which result in the formation of lipid peroxidation products. Dietary intake of oxi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0aaaf6366cee206ee684fd1e71d7632a
https://doi.org/10.3390/molecules24224111
https://doi.org/10.3390/molecules24224111