Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Christopher, Tschiersch"'
Autor:
Gerd Mildau, Andrea Keck-Wilhelm, Christopher Tschiersch, Thomas Kuballa, Dirk W. Lachenmeier, Yulia B. Monakhova, Evamaria Kratz
Publikováno v:
International Journal of Cosmetic Science. 35:201-206
Despite official regulations, the illegal use of formaldehyde-containing or releasing hair straightening products has become a popular practice in Europe and high contents of formaldehyde in such products have been reported. In this study, a methodol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::39ca25e212bbd711e96553f085da2443
https://doi.org/10.1111/ics.12027
https://doi.org/10.1111/ics.12027
Autor:
Sándor Kunsági-Máté, Dirk Fetzer, Ibolya Horváth, Christopher Tschiersch, Bianca May, László Kollár, Martin Pour Nikfardjam
Publikováno v:
Food Research International. 44:23-27
The temperature-dependent transformation of π–π-stabilized stacked malvidin–catechin structures towards polymeric-type structures was studied by photoluminescence (PL) and anisotropy decay studies. The results show an immediate decrease of the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1e2506c38d42c65fbc72e8b4f0ed3a27
https://doi.org/10.1016/j.foodres.2010.11.033
https://doi.org/10.1016/j.foodres.2010.11.033
Publikováno v:
European Food Research and Technology. 231:65-74
The increasing demand for economic and efficient wine fining leads to the search for alternatives to traditionally used proteins, preferably new products with the side effect of non-allergenicity. A comparative fining trial on laboratory scale with e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8bdb0a50cc33da17f2a19b5630e0f880
https://doi.org/10.1007/s00217-010-1253-3
https://doi.org/10.1007/s00217-010-1253-3
Publikováno v:
European Food Research and Technology. 230:333-341
The 4-ethylphenol (4-EP), 4-ethylguaiacol (4-EG), and 4-ethylcatechol (4-EC) concentrations were determined in 1.312 bottled wine samples from the German ‘Wurttemberg’ region by means of HPLC coupled with fluorescence detection. 4-EC was not dete
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::87894ad904d4065fc46d780572c4ecd4
https://doi.org/10.1007/s00217-009-1174-1
https://doi.org/10.1007/s00217-009-1174-1
Publikováno v:
Food chemistry. 221
A nuclear magnetic resonance (NMR) method was developed to quantify cations in mineral water. The procedure was based on integration of signals from metal-ethylenediaminetetraacetic acid (EDTA) complexes at δ 2.70 ppm for Mg 2+ and δ 2.56 ppm for C
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9c7880038520464a1ff1e30168018a2f
https://pubmed.ncbi.nlm.nih.gov/27979169
https://pubmed.ncbi.nlm.nih.gov/27979169
Autor:
Yulia B, Monakhova, Thomas, Kuballa, Gerd, Mildau, Evamaria, Kratz, Andrea, Keck-Wilhelm, Christopher, Tschiersch, Dirk W, Lachenmeier
Publikováno v:
International journal of cosmetic science. 35(2)
Despite official regulations, the illegal use of formaldehyde-containing or releasing hair straightening products has become a popular practice in Europe and high contents of formaldehyde in such products have been reported. In this study, a methodol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::5f22d19ec2efe746f4c2ec61bc8b43ad
https://pubmed.ncbi.nlm.nih.gov/23216202
https://pubmed.ncbi.nlm.nih.gov/23216202