Zobrazeno 1 - 10
of 100
pro vyhledávání: '"Eric, Brouwer"'
Autor:
Peter A. Sillevis Smitt, Martin J. van den Bent, Johan M. Kros, Theo M. Luider, Peter van der Spek, Eric Brouwer, Mathilde C.M. Kouwenhoven, Jord H.A. Nagel, Sigrid M.A. Swagemakers, Pim J. French
Supplementary Tables 1-2 from Gene Expression Profiles Associated with Treatment Response in Oligodendrogliomas
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5f316d951a23f941ba8440f1085545be
https://doi.org/10.1158/0008-5472.22364399.v1
https://doi.org/10.1158/0008-5472.22364399.v1
Autor:
Peter A. Sillevis Smitt, Martin J. van den Bent, Johan M. Kros, Theo M. Luider, Peter van der Spek, Eric Brouwer, Mathilde C.M. Kouwenhoven, Jord H.A. Nagel, Sigrid M.A. Swagemakers, Pim J. French
Supplementary Table 3 from Gene Expression Profiles Associated with Treatment Response in Oligodendrogliomas
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::17c3b93b06ab16121e649ba11560bfbe
https://doi.org/10.1158/0008-5472.22364402.v1
https://doi.org/10.1158/0008-5472.22364402.v1
Autor:
Peter A. Sillevis Smitt, Martin J. van den Bent, Johan M. Kros, Theo M. Luider, Peter van der Spek, Eric Brouwer, Mathilde C.M. Kouwenhoven, Jord H.A. Nagel, Sigrid M.A. Swagemakers, Pim J. French
Oligodendrogliomas are a specific subtype of brain tumor of which the majority responds favorably to chemotherapy. In this study, we made use of expression profiling to identify chemosensitive oligodendroglial tumors. Correlation of expression profil
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1316b100548805ed5ea3ffe2c9a21d99
https://doi.org/10.1158/0008-5472.c.6494174
https://doi.org/10.1158/0008-5472.c.6494174
Publikováno v:
Comprehensive reviews in food science and food safetyREFERENCES.
Alcohol-free beers have gained popularity in the last few decades because they provide a healthier alternative to alcoholic beers and can be more widely consumed. Consumers are becoming more aware of the benefits of reducing their alcohol consumption
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b8d915ebb49d39391984960e1d2a2769
https://pubmed.ncbi.nlm.nih.gov/36398756
https://pubmed.ncbi.nlm.nih.gov/36398756
Publikováno v:
Food and Bioproducts Processing, 123
The increasing popularity of alcohol-free beers (AFBs) fosters the industry interest in delivering the best possible product. Yet, a remaining sensory defect of AFBs is the over-perception of wort flavour, caused by elevated concentrations of small v
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e6e223025e8510a429e066aed65051ca
https://doi.org/10.1016/j.fbp.2020.07.014
https://doi.org/10.1016/j.fbp.2020.07.014
Autor:
Jane K. Parker, José A. Piornos, Elisabeth Koussissi, Eric Brouwer, Dimitrios P. Balagiannis, Lisa Methven
Publikováno v:
Journal of Agricultural and Food Chemistry
Alcohol-free beers (AFBs) brewed by cold-contact fermentation exhibit a flavor reminiscent of wort which affects consumer acceptability. The aims of this study were to identify the odor-active compounds in AFB and elucidate the contribution of these
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1c40362169c85742569f1eda89fcdc19
https://doi.org/10.1021/acs.jafc.0c03902
https://doi.org/10.1021/acs.jafc.0c03902
Publikováno v:
Food and Bioproducts Processing. 121:91-104
A common sensory deficiency of alcohol-free beers (AFB) is caused by the presence of worty aldehydes. The aim of this study was to develop and proof the concept of a selective adsorption step, facilitating the removal of aldehydes from AFB. Therefore
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b95dd53b8007e071ffbc751c13eba127
https://doi.org/10.1016/j.fbp.2019.12.007
https://doi.org/10.1016/j.fbp.2019.12.007
Publikováno v:
Food and Bioprocess Technology. 13:195-216
Although present in concentrations in microgrammes per litre level, aldehydes, in particular those derived from Strecker degradation, are known to majorly contribute to the undesired wort flavour of alcohol-free beers. In order to improve currently a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f3d0d15ca2182a6bb0a89044ab71a86b
https://doi.org/10.1007/s11947-019-02374-z
https://doi.org/10.1007/s11947-019-02374-z
Autor:
José A. Piornos, Rémi C.J. de La Burgade, Dimitrios P. Balagiannis, Alexia Delgado, Eric Brouwer, Jane K. Parker, Elisabeth Koussissi, Lisa Methven
Publikováno v:
Food Research International. 123:317-326
Detection thresholds are used routinely to determine the odour-active compounds in foods. The composition of a food matrix, such as hydrophobicity or solids content, has an impact on the release of flavour compounds, and thus on thresholds. In the ca
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bd3ea5d1f41a8730ffaaa0b3bdff6155
https://doi.org/10.1016/j.foodres.2019.04.034
https://doi.org/10.1016/j.foodres.2019.04.034