Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Nicole Page-Zoerkler"'
Autor:
Sophia Jiyuan Zhang, Nicole Page-Zoerkler, Aliénor Genevaz, Claudia Roubaty, Philippe Pollien, Mélanie Bordeaux, Frederic Mestdagh, Cyril Moccand
Publikováno v:
Journal of Agricultural and Food Chemistry. 71:4665-4674
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a7136494c8a00a01ab0d2a282be6c8cd
https://doi.org/10.1021/acs.jafc.2c08263
https://doi.org/10.1021/acs.jafc.2c08263
Autor:
Karin Gartenmann, Olivier Mauroux, Nicole Page-Zoerkler, Rachid Bel-Rhlid, Karin Kraehenbuehl, Imre Blank
Publikováno v:
Food Chemistry. 218:9-14
Chlorogenic acid lactones have been identified as key contributors to coffee bitterness. These compounds are formed during roasting by dehydration and cyclization of their precursors, the chlorogenic acids (CGAs). In the present study, we investigate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cc53329756f5617889ee0ef1fc72c3e1
https://doi.org/10.1016/j.foodchem.2016.09.055
https://doi.org/10.1016/j.foodchem.2016.09.055
Autor:
Jean Luc Sauvageat, Thang Ho-Dac, René Fumeaux, Jean-Yves Chuat, Raab Thomas Wolfgang, Nicole Page-Zoerkler, Rachid Bel-Rhlid
Publikováno v:
Journal of agricultural and food chemistry. 60(36)
Chicoric acid (ChA) and caftaric acid (CafA) were identified as bioactive components of chicory and have been ascribed a number of health benefits. This study investigated the hydrolysis of ChA and CafA with enzymes and a probiotic bacterium Lactobac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cf1a19be38213f856eabdde0a9365ee2
https://pubmed.ncbi.nlm.nih.gov/22920606
https://pubmed.ncbi.nlm.nih.gov/22920606
Autor:
Vanessa Crespy, Kornél Nagy, Raab Thomas Wolfgang, Nicole Page-Zoerkler, Rachid Bel-Rhlid, Carl-Erik Hansen
Publikováno v:
Journal of agricultural and food chemistry. 57(17)
Rosmarinic acid (RA) was identified as one of the main components of rosemary extracts and has been ascribed to a number of health benefits. Several studies suggested that after ingestion, RA is metabolized by gut microflora into caffeic acid and der
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::697efd53f560ab2db6a00c2d06f71e33
https://pubmed.ncbi.nlm.nih.gov/19658402
https://pubmed.ncbi.nlm.nih.gov/19658402
Publikováno v:
Food Weekly News; 3/30/2023, p97-97, 1p