Protozoans as a Food Source for Antarctic Krill, Euphausia superba: Complementary Insights from Stomach Content, Fatty Acids, and Stable Isotopes

Autor: Schmidt, Katrin, Atkinson, Angus, Petzke, Klaus-Jürgen, Voss, Maren, Pond, David W.

Publikováno v: Limnology and Oceanography, 2006 Sep 01. 51(5), 2409-2427.

Externí odkaz: https://www.jstor.org/stable/3841078

Effects of dietary inulin on bacterial growth, short-chain fatty acid production and hepatic lipid metabolism in gnotobiotic mice

Autor: Weitkunat, Karolin, Schumann, Sara, Petzke, Klaus Jürgen, Blaut, Michael, Loh, Gunnar, Klaus, Susanne

Publikováno v: In The Journal of Nutritional Biochemistry September 2015 26(9):929-937

Natural abundance of nitrogen isotopes in amino acids are biomarkers of the metabolic syndrome onset

Autor: Huneau, Jean-François, Petzke, Klaus-Jürgen, Poupin, Nathalie, Mary-Huard, Tristan, Mantha, Olivier, HERMIER, Dominique, Mariotti, François, Fouillet, Hélène

Publikováno v: 12th european nutrition conference
12th european nutrition conference, Oct 2015, Berlin, Germany. KARGER, Annals of Nutrition and Metabolism
(67)2015; 12th Europ12th European Nutrition Conference (FENS), Berlin, DEU, 2015-10-20-2015-10-23, 269-269
12th european nutrition conference, Oct 2015, Berlin, Germany. KARGER, 67, pp.1, 2015, Annals of Nutrition and Metabolism

International audience; Introduction: The isotope effects associated with nitrogen metabolic pathways result in differences in the nitrogen stable isotopecompositions (δ15N) of metabolic pools within individuals. Thus, inter-individual differences i

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::8b1821305915bbdaa737e6624903de3c
https://hal-agroparistech.archives-ouvertes.fr/hal-01572322

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Reactions of chlorogenic acid and quercetin with a soy protein isolate - Influence on the in vivo food protein quality in rats

Autor: Rohn, Sascha, Petzke, Klaus-Jürgen, Rawel, Harshadrai Manilal, Kroll, Jürgen

Plant phenolic compounds are known to interact with proteins producing changes in the food (e.g., biological value (BV), color, taste). Therefore, the in vivo relevance, especially, of covalent phenolprotein reactions on protein quality was studied i

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od_______266::6401551baa54257d2b5b45dcbf6a841c
https://publishup.uni-potsdam.de/frontdoor/index/index/docId/47103