Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Chris Winkel"'
Autor:
Amandine Scandolera, Jane Hubert, Anne Humeau, Carole Lambert, Audrey De Bizemont, Chris Winkel, Abdelmajid Kaouas, Jean-Hugues Renault, Jean-Marc Nuzillard, Romain Reynaud
Publikováno v:
Marine Drugs, Vol 16, Iss 3, p 96 (2018)
The aim of the present study was to investigate the neuro-soothing activity of a water-soluble hydrolysate obtained from the red microalgae Rhodosorus marinus Geitler (Stylonemataceae). Transcriptomic analysis performed on ≈100 genes related to ski
Externí odkaz:
https://doaj.org/article/28ac4b5ad17843a99055536b983c0344
Autor:
Romain Reynaud, Amandine Scandolera, Audrey De Bizemont, Jean-Hugues Renault, Jane Hubert, Carole Lambert, Jean-Marc Nuzillard, Abdelmajid Kaouas, Anne Humeau, Chris Winkel
Publikováno v:
Marine Drugs, Vol 16, Iss 3, p 96 (2018)
Marine Drugs
Marine drugs
Marine drugs, MDPI, 2018, 16 (3), pp.96. ⟨10.3390/md16030096⟩
Marine Drugs; Volume 16; Issue 3; Pages: 96
Marine Drugs
Marine drugs
Marine drugs, MDPI, 2018, 16 (3), pp.96. ⟨10.3390/md16030096⟩
Marine Drugs; Volume 16; Issue 3; Pages: 96
International audience; The aim of the present study was to investigate the neuro-soothing activity of a water-soluble hydrolysate obtained from the red microalgae Rhodosorus marinus Geitler (Stylonemataceae). Transcriptomic analysis performed on ≈
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::289dc7da04830791689daa20a5c26cbf
http://www.mdpi.com/1660-3397/16/3/96
http://www.mdpi.com/1660-3397/16/3/96
Autor:
Jan Visser, Thorsten Koenig, Adri De Klerk, Eva de Rijke, Harry Renes, Chris Winkel, Jan Bakker
Publikováno v:
Chemistry & Biodiversity. 5:1195-1203
As health has become one of the main drivers in nutrition, the scientific interest in taste receptors and taste molecules has increased considerably. Academia as well as flavor and food companies are searching for molecules that make food more health
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cb4eaf20675115cd65511047947d1299
https://doi.org/10.1002/cbdv.200890096
https://doi.org/10.1002/cbdv.200890096
Autor:
Grant C. O’Connell, Kyle B. Walsh, Christine G. Smothers, Suebsarn Ruksakulpiwat, Bethany L. Armentrout, Chris Winkelman, Truman J. Milling, Steven J. Warach, Taura L. Barr
Publikováno v:
BMC Neurology, Vol 22, Iss 1, Pp 1-13 (2022)
Abstract Background The development of tools that could help emergency department clinicians recognize stroke during triage could reduce treatment delays and improve patient outcomes. Growing evidence suggests that stroke is associated with several c
Externí odkaz:
https://doaj.org/article/310a178bda384b22bf7c3a447a591363
Publikováno v:
Food Chemistry. 85:199-205
Natural vanilla is extracted from the fruits of Vanilla planifolia. In the overall vanilla aroma, minor compounds p-cresol, creosol, guaiacol and 2-phenylethanol have a high impact. This is shown by GC-Olfactometry analysis of cured vanilla beans. Th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a9692c43af61ff281dd9338d11d6d881
https://doi.org/10.1016/s0308-8146(03)00293-0
https://doi.org/10.1016/s0308-8146(03)00293-0
Autor:
Sabine L. Flitsch, Nicholas John Turner, Sarkar Manish, Robert Speight, Hanamanthsa S. Bevinakatti, Chris Winkel, Fred E. Hancock
Publikováno v:
Tetrahedron: Asymmetry. 15:2829-2831
The selection of cytochrome P450 enzymes from large variant libraries, and the subsequent use of these enzymes in preparative scale biotransformations, remains a formidable challenge due to the complexities of the associated electron transport system
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::025dcdd28e82201347bcf37391427c80
https://doi.org/10.1016/j.tetasy.2004.06.053
https://doi.org/10.1016/j.tetasy.2004.06.053
Publikováno v:
Food Flavour Technology
Maillard reaction technology is used by the flavour and food industry for the production of process/reaction flavours or generating flavour upon food processing (in-process flavour generation). Process flavours are complex building blocks that provid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7eb9c0ad61d640e75f09b9f7d9a114a6
https://doi.org/10.1002/9781444317770.ch3
https://doi.org/10.1002/9781444317770.ch3
Autor:
Chris Winkel
Publikováno v:
Chemistry and Technology of Flavors and Fragrances
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1e7d26eb44ab038f2446d5a11231972c
https://doi.org/10.1002/9781444305517.ch10
https://doi.org/10.1002/9781444305517.ch10
Autor:
Chris Winkel, Harry Renes, Thorsten Koenig, Eva de Rijke, Jan Visser, Jan Bakker, Adri De Klerk
Publikováno v:
ChemInform. 39
As health has become one of the main drivers in nutrition, the scientific interest in taste receptors and taste molecules has increased considerably. Academia as well as flavor and food companies are searching for molecules that make food more health
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2202ef5e9fbf3a7a835a62de7532b4ea
https://doi.org/10.1002/chin.200839253
https://doi.org/10.1002/chin.200839253
Autor:
Jan Bakker, Bart J. Ruisch, Jan Visser, Adri De Klerk, Eva de Rijke, Chris Winkel, Thorsten König, Stephan Haiber, Jeroen Leenen
Publikováno v:
Journal of agricultural and food chemistry. 55(16)
In this study a specific taste modulating flavor ingredient, N-lactoylguanosine 5‘-monophosphate (N-lactoyl GMP), was determined in bonito (Japanese, Katsuobushi, dried fermented skipjack) and in powdered bonito using liquid chromatography−electr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::743a1e6d040dcb69702f516882154d87
https://pubmed.ncbi.nlm.nih.gov/17625871
https://pubmed.ncbi.nlm.nih.gov/17625871