Zobrazeno 1 - 10
of 4 772
pro vyhledávání: '"Rychlik M"'
Autor:
Dick F; Chair of Analytical Food Chemistry, Technical University of Munich, Maximus-Von-Imhof Forum 2, 85354, Freising, Germany., Dietz A; Chair of Analytical Food Chemistry, Technical University of Munich, Maximus-Von-Imhof Forum 2, 85354, Freising, Germany., Asam S; Chair of Analytical Food Chemistry, Technical University of Munich, Maximus-Von-Imhof Forum 2, 85354, Freising, Germany. stefan.asam@tum.de., Rychlik M; Chair of Analytical Food Chemistry, Technical University of Munich, Maximus-Von-Imhof Forum 2, 85354, Freising, Germany.
Publikováno v:
Analytical and bioanalytical chemistry [Anal Bioanal Chem] 2024 Nov; Vol. 416 (26), pp. 5619-5637. Date of Electronic Publication: 2024 Sep 02.
Autor:
Pieczonka SA; Analytical Food Chemistry, TUM School of Life Sciences, Technical University of Munich, Freising, Germany; Analytical BioGeoChemistry, Helmholtz Association, Helmholtz Munich, Neuherberg, Germany. Electronic address: stefan.pieczonka@tum.de., Dzemajili A; Analytical Food Chemistry, TUM School of Life Sciences, Technical University of Munich, Freising, Germany; Analytical Chemistry, Department of Applied Sciences and Mechatronics, Munich University of Applied Sciences, Munich, Germany., Heinzmann SS; Analytical BioGeoChemistry, Helmholtz Association, Helmholtz Munich, Neuherberg, Germany., Rychlik M; Analytical Food Chemistry, TUM School of Life Sciences, Technical University of Munich, Freising, Germany., Schmitt-Kopplin P; Analytical Food Chemistry, TUM School of Life Sciences, Technical University of Munich, Freising, Germany; Analytical BioGeoChemistry, Helmholtz Association, Helmholtz Munich, Neuherberg, Germany. Electronic address: schmitt-kopplin@tum.de.
Publikováno v:
Food chemistry [Food Chem] 2024 Sep 24; Vol. 463 (Pt 4), pp. 141432. Date of Electronic Publication: 2024 Sep 24.
Autor:
Pieczonka SA; Analytical Food Chemistry, TUM School of Life Sciences, Technical University of Munich, 85354 Freising, Germany.; Analytical BioGeoChemistry, Helmholtz Association, Helmholtz Munich, 85764 Neuherberg, Germany., Brass L; Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, 85354 Freising, Germany., Lehnhardt F; Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, 85354 Freising, Germany., Eiken J; International Flavors & Fragrances Inc. (IFF), 2800 Kongens Lyngby, Denmark., Wachtler A; Analytical Food Chemistry, TUM School of Life Sciences, Technical University of Munich, 85354 Freising, Germany.; Analytical BioGeoChemistry, Helmholtz Association, Helmholtz Munich, 85764 Neuherberg, Germany., Weidner L; Analytical Food Chemistry, TUM School of Life Sciences, Technical University of Munich, 85354 Freising, Germany.; Analytical BioGeoChemistry, Helmholtz Association, Helmholtz Munich, 85764 Neuherberg, Germany., Brauer J; European Brewery Convention (EBC), The Brewers of Europe, 1050 Brussels, Belgium., Rychlik M; Analytical Food Chemistry, TUM School of Life Sciences, Technical University of Munich, 85354 Freising, Germany., Gastl M; Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, 85354 Freising, Germany., Schmitt-Kopplin P; Analytical Food Chemistry, TUM School of Life Sciences, Technical University of Munich, 85354 Freising, Germany.; Analytical BioGeoChemistry, Helmholtz Association, Helmholtz Munich, 85764 Neuherberg, Germany., Zarnkow M; Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, 85354 Freising, Germany.
Publikováno v:
Journal of agricultural and food chemistry [J Agric Food Chem] 2024 Sep 11; Vol. 72 (36), pp. 20048-20055. Date of Electronic Publication: 2024 Sep 01.
Autor:
Schmitz LM; Environmental Biotechnology Group, Department of Geosciences, University of Tübingen, 72074 Tübingen, Germany., Kreitli N; Environmental Biotechnology Group, Department of Geosciences, University of Tübingen, 72074 Tübingen, Germany., Obermaier L; Analytical Food Chemistry, Technical University of Munich, 85354 Freising, Germany., Weber N; Analytical Food Chemistry, Technical University of Munich, 85354 Freising, Germany., Rychlik M; Analytical Food Chemistry, Technical University of Munich, 85354 Freising, Germany., Angenent LT; Environmental Biotechnology Group, Department of Geosciences, University of Tübingen, 72074 Tübingen, Germany; AG Angenent, Max Planck Institute for Biology, Max Planck Ring 5, D-72076 Tübingen, Germany; Department of Biological and Chemical Engineering, Aarhus University, Gustav Wieds Vej 10D, 8000Aarhus C, Denmark; The Novo Nordisk Foundation CO(2) Research Center (CORC), Aarhus University, Gustav Wieds Vej 10C, 8000 Aarhus, C, Denmark; Cluster of Excellence - Controlling Microbes to Fight Infections, University of Tübingen, Auf der Morgenstelle 28, 72074 Tübingen, Germany. Electronic address: l.angenent@uni-tuebingen.de.
Publikováno v:
Trends in biotechnology [Trends Biotechnol] 2024 Aug 22. Date of Electronic Publication: 2024 Aug 22.
Autor:
Obermaier L; Chair of Analytical Food Chemistry, Technical University of Munich, 85354, Freising, Germany., Candelaria Cucick AC; School of Pharmaceutical Sciences, University of Sao Paulo (USP), São Paulo, Brazil.; Food Research Center, University of São Paulo (USP), São Paulo, Brazil., Gombossy de Melo Franco BD; School of Pharmaceutical Sciences, University of Sao Paulo (USP), São Paulo, Brazil.; Food Research Center, University of São Paulo (USP), São Paulo, Brazil., Isay Saad SM; School of Pharmaceutical Sciences, University of Sao Paulo (USP), São Paulo, Brazil.; Food Research Center, University of São Paulo (USP), São Paulo, Brazil., Skurk T; ZIEL, Institute for Food & Health, Core Facility Human Studies, Technical University of Munich, 85354, Freising, Germany.; Technical University of Munich, Klinikum rechts der Isar, Munich, Germany., Rychlik M; Chair of Analytical Food Chemistry, Technical University of Munich, 85354, Freising, Germany.; Centre for Nutrition and Food Sciences, University of Queensland, Brisbane, Australia.
Publikováno v:
Molecular nutrition & food research [Mol Nutr Food Res] 2024 Aug; Vol. 68 (15), pp. e2300888. Date of Electronic Publication: 2024 Aug 02.
Publikováno v:
Journal of Pain Research, Vol Volume 13, Pp 3427-3435 (2020)
Elzbieta Skorupska,1 Marta Jokiel,1,2 Michał Rychlik,3 Rafał Łochowski,4 Małgorzata Kotwicka5 1Department of Physiotherapy, Poznan University of Medical Sciences, Poznan, Poland; 2Department of Orthopedics, Traumatology and Hand Surgery Poznan Un
Externí odkaz:
https://doaj.org/article/63e622a169214792956033a65bda4a8d
Autor:
Cucick ACC; School of Pharmaceutical Sciences, University of São Paulo (USP), Av. Prof. Lineu Prestes, 580, CEP 05508-000 São Paulo, SP, Brazil; Food Research Center (FoRC), University of São Paulo (USP), São Paulo, SP, Brazil., Obermaier L; Chair of Analytical Chemistry, Technical University of Munich (TUM), Munich, Bavaria, Germany., Galvão Frota E; School of Pharmaceutical Sciences, University of São Paulo (USP), Av. Prof. Lineu Prestes, 580, CEP 05508-000 São Paulo, SP, Brazil., Suzuki JY; School of Pharmaceutical Sciences, University of São Paulo (USP), Av. Prof. Lineu Prestes, 580, CEP 05508-000 São Paulo, SP, Brazil; Food Research Center (FoRC), University of São Paulo (USP), São Paulo, SP, Brazil., Nascimento KR; School of Pharmaceutical Sciences, University of São Paulo (USP), Av. Prof. Lineu Prestes, 580, CEP 05508-000 São Paulo, SP, Brazil; Food Research Center (FoRC), University of São Paulo (USP), São Paulo, SP, Brazil., Fabi JP; School of Pharmaceutical Sciences, University of São Paulo (USP), Av. Prof. Lineu Prestes, 580, CEP 05508-000 São Paulo, SP, Brazil; Food Research Center (FoRC), University of São Paulo (USP), São Paulo, SP, Brazil., Rychlik M; Chair of Analytical Chemistry, Technical University of Munich (TUM), Munich, Bavaria, Germany., Franco BDGM; School of Pharmaceutical Sciences, University of São Paulo (USP), Av. Prof. Lineu Prestes, 580, CEP 05508-000 São Paulo, SP, Brazil; Food Research Center (FoRC), University of São Paulo (USP), São Paulo, SP, Brazil., Saad SMI; School of Pharmaceutical Sciences, University of São Paulo (USP), Av. Prof. Lineu Prestes, 580, CEP 05508-000 São Paulo, SP, Brazil; Food Research Center (FoRC), University of São Paulo (USP), São Paulo, SP, Brazil. Electronic address: susaad@usp.br.
Publikováno v:
International journal of food microbiology [Int J Food Microbiol] 2024 Dec 02; Vol. 425, pp. 110895. Date of Electronic Publication: 2024 Aug 30.
Autor:
Gronostajski, Z., Hawryluk, M., Widomski, P., Kaszuba, M., Nowak, B., Polak, S., Rychlik, M., Ziemba, J., Zwierzchowski, M.
Publikováno v:
In Procedia Manufacturing 2019 27:124-129
Autor:
Hawryluk M; Department of Metal Forming, Welding and Metrology, Wroclaw University of Science and Technology, Lukasiewicza Street 5, 50-370 Wroclaw, Poland., Polak S; Department of Metal Forming, Welding and Metrology, Wroclaw University of Science and Technology, Lukasiewicza Street 5, 50-370 Wroclaw, Poland., Rychlik M; Department of Metal Forming, Welding and Metrology, Wroclaw University of Science and Technology, Lukasiewicza Street 5, 50-370 Wroclaw, Poland.; Kuźnia Jawor, Kuziennicza 4 Street, 59-400 Jawor, Poland., Barełkowski A; Department of Metal Forming, Welding and Metrology, Wroclaw University of Science and Technology, Lukasiewicza Street 5, 50-370 Wroclaw, Poland., Jakuć J; Kuźnia Jawor, Kuziennicza 4 Street, 59-400 Jawor, Poland., Marzec J; Department of Metal Forming, Welding and Metrology, Wroclaw University of Science and Technology, Lukasiewicza Street 5, 50-370 Wroclaw, Poland.
Publikováno v:
Materials (Basel, Switzerland) [Materials (Basel)] 2024 Jul 03; Vol. 17 (13). Date of Electronic Publication: 2024 Jul 03.
Autor:
Klein LM; Chair of Food Safety and Analytics, Faculty of Veterinary Medicine, LMU in Munich, Munich, Germany.; Chair of Analytical Food Chemistry, TUM School of Life Sciences Weihenstephan, Technical University of Munich, Freising, Germany., Lamp J; Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Kiel, Germany., Schopf C; Chair of Food Safety and Analytics, Faculty of Veterinary Medicine, LMU in Munich, Munich, Germany.; Chair of Analytical Food Chemistry, TUM School of Life Sciences Weihenstephan, Technical University of Munich, Freising, Germany., Gabler AM; Chair of Food Safety and Analytics, Faculty of Veterinary Medicine, LMU in Munich, Munich, Germany., Kaltner F; Chair of Food Safety and Analytics, Faculty of Veterinary Medicine, LMU in Munich, Munich, Germany., Guldimann C; Chair of Food Safety and Analytics, Faculty of Veterinary Medicine, LMU in Munich, Munich, Germany., Rychlik M; Chair of Analytical Food Chemistry, TUM School of Life Sciences Weihenstephan, Technical University of Munich, Freising, Germany., Schwake-Anduschus C; Department of Safety and Quality of Cereals, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Detmold, Germany., Knappstein K; Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Kiel, Germany., Gottschalk C; Chair of Food Safety and Analytics, Faculty of Veterinary Medicine, LMU in Munich, Munich, Germany.
Publikováno v:
Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment [Food Addit Contam Part A Chem Anal Control Expo Risk Assess] 2024 Jun; Vol. 41 (6), pp. 629-647. Date of Electronic Publication: 2024 Apr 09.