Zobrazeno 1 - 10
of 382
pro vyhledávání: '"R Liardon"'
Autor:
M.P. Weusten-Van der Wouw, M.B. Katan, R Viani, A.C. Huggett, R Liardon, P.G. Lund-Larsen, D S Thelle, I Ahola, A Aro
Publikováno v:
Journal of Lipid Research, Vol 35, Iss 4, Pp 721-733 (1994)
Boiled coffee contains an unidentified lipid that raises serum cholesterol. We studied the effects of the ingestion of coffee oil fractions of increasing purity in volunteers in order to identify the cholesterol-raising factor. In 15 volunteers who i
Externí odkaz:
https://doaj.org/article/4373ff7770504e63a4db7323b9542a70
Autor:
Dusit Athinuwat1, Anthikan Klomchit2, Kritsadaphon Phonwong3, Poramet Nachalaem4, Rarinthorn Thammakulkrajang5,6, Siraprapa Brooks2 siraprapa.bro@mfu.ac.th
Publikováno v:
Trends in Sciences. Oct2024, Vol. 21 Issue 10, p1-21. 21p.
Publikováno v:
Thermally Generated Flavors ISBN: 9780841227422
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::58a092ae6c55ef14092052023d13f33e
https://doi.org/10.1021/bk-1994-0543.ch022
https://doi.org/10.1021/bk-1994-0543.ch022
Publikováno v:
Nutrients; Dec2024, Vol. 16 Issue 24, p4257, 15p
Publikováno v:
Analyst; 11/7/2024, Vol. 149 Issue 21, p5174-5183, 10p
Publikováno v:
Journal of Neural Transmission. 63:271-283
The effect of a carbohydrate, a 20% protein, or a carbohydrate +0.3% tryptophan TRP breakfast on plasma large neutral amino acid ratios was studied in 6 healthy men. The carbohydrate-rich meal produced shifts in plasma amino acid concentrations such
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::271bf0f234a058f8bfa13e8923135c74
https://doi.org/10.1007/bf01252031
https://doi.org/10.1007/bf01252031
Publikováno v:
Food and Chemical Toxicology. 27:227-232
About 40 coffee aroma constituents belonging to the classes of dicarbonyls, sulphur-containing compounds, furfuryls, N-heterocyclics and others were systematically evaluated in three Ames tester strains. Only aliphatic dicarbonyl compounds showed not
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9a208e454c87372b1ccb2605ef8549d9
https://doi.org/10.1016/0278-6915(89)90160-9
https://doi.org/10.1016/0278-6915(89)90160-9
Publikováno v:
Journal of Agricultural and Food Chemistry. 32:1035-1041
Etude des modifications chimiques de la composition en acides amines : pertes en cystine, serine, threonine, racemisation de certains acides amines. Evaluation, in vivo chez le rat, de la digestibilite de la zeine native ou traitee chimiquement
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bbf3678a40cb276c1d1ee47be2b64dfa
https://doi.org/10.1021/jf00125a023
https://doi.org/10.1021/jf00125a023
Publikováno v:
Journal of Chromatography A. 387:515-519
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0c3f6ee8581d242200e269e01ed3405c
https://doi.org/10.1016/s0021-9673(01)94562-5
https://doi.org/10.1016/s0021-9673(01)94562-5
Publikováno v:
The Journal of Chemical Physics. 56:851-854
The energy and angular distributions of CD+ formed by the reaction C+(D2, D)CD+ were measured for barycentric energies between 3.47 and 9.14 eV. From the threshold to an energy of 4.4 eV the reaction was found to go through a persistent complex, and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1671844635b8da2cb358d5b5f3a7307a
https://doi.org/10.1063/1.1677241
https://doi.org/10.1063/1.1677241