Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Lisa Mair"'
Autor:
Stephanie Musiol, Carla P. Harris, Ruth Karlina, Johanna M. Gostner, Birgit Rathkolb, Benjamin Schnautz, Evelyn Schneider, Lisa Mair, Ernesto Elorduy Vergara, Claudia Flexeder, Sibylle Koletzko, Carl‐Peter Bauer, Tamara Schikowski, Dietrich Berdel, Andrea von Berg, Gunda Herberth, Jan Rozman, Martin Hrabe de Angelis, Marie Standl, Carsten B. Schmidt‐Weber, Siegfried Ussar, Francesca Alessandrini
Publikováno v:
Allergy, DOI: 10.1111/all.15589 (2022)
BACKGROUND: Dietary carbohydrates and fats are intrinsically correlated within the habitual diet. We aimed to disentangle the associations of starch and sucrose from those of fat, in relation to allergic sensitization, asthma and rhinoconjuctivitis p
Publikováno v:
EDULEARN Proceedings.
Autor:
Kim Le Thien, Hermann Stuppner, Markus Ganzera, Johanna M. Gostner, Lisa Mair, Hieu Nguyen Ngoc, Duc Trong Nghiem
Publikováno v:
Fitoterapia. 137
The stems of Fissistigma polyanthoides (A.DC.) Merr. are traditionally used for the treatment of rheumatism and for recuperating women after childbirth. In our continuous phytochemical investigation of this plant, four new (1, 2, 5, and 19) and fifte
Autor:
Dietmar Fuchs, Lisa Mair, Barbara Sperner-Unterweger, Simon Geisler, Johanna M. Gostner, Marlies Stonig
Publikováno v:
Neuropsychobiology. 79(1)
In the past, accelerated tryptophan breakdown was considered to be a feature of clinical conditions, such as infection, inflammation, and malignant disease. More recently, however, the focus has changed to include the additional modulation of tryptop
Autor:
Rahel L Meier, Judith Hecht, Olaf Tietje, Lisa Mair, Klavdija Ramsak-Noemi, Matthias Stolze, Othmar Schwank
Publikováno v:
The Journal "Agriculture and Forestry". 61
The Alpine region is exposed to two major challenges in terms of sustainable agriculture: 1) topographical conditions constrain the area, which can be used for agricultural production and 2) the Alps have suffered a dramatic loss of biodiversity in t
Publikováno v:
Journal of Food Processing and Preservation. 21:225-244
Enhancement of the physical and sensory properties of rehydrated egg products as a consequence of microwave assisted freeze-drying and addition of hydrocolloids to the formulation was assessed. When compared to conventional freeze-drying (CFD), micro