Zobrazeno 1 - 10
of 29
pro vyhledávání: '"Sabrina Gensberger-Reigl"'
Autor:
Lena Vera Danyeli, Zümrüt Duygu Sen, Lejla Colic, Lisa Kurzweil, Sabrina Gensberger-Reigl, Tamar Macharadze, Florian Götting, Alexander Refisch, Thomas Liebe, Tara Chand, Moritz Kretzschmar, Gerd Wagner, Nils Opel, Fabrice Jollant, Oliver Speck, Matthias H. J. Munk, Meng Li, Martin Walter
Publikováno v:
Translational Psychiatry, Vol 13, Iss 1, Pp 1-9 (2023)
Abstract Ketamine shows rapid antidepressant effects peaking 24 h after administration. The antidepressant effects may occur through changes in glutamatergic metabolite levels and resting-state functional connectivity (rsFC) within the default mode n
Externí odkaz:
https://doaj.org/article/64d55303faf4408db4e8ccf21e4d866a
Autor:
Sevim Dalabasmaz, Esther Prados de la Torre, Sabrina Gensberger-Reigl, Monika Pischetsrieder, Manuel J. Rodríguez-Ortega
Publikováno v:
Foods, Vol 12, Iss 15, p 2974 (2023)
Sheep farming is an important socioeconomic activity in most Mediterranean countries, particularly Spain, where it contributes added value to rural areas. Sheep milk is used in Spain mainly for making cheese, but it can be used also for making other
Externí odkaz:
https://doaj.org/article/cdcca024a8ce42f2b8357b68672e30df
Autor:
Sabrina Gensberger-Reigl, Ingrid Weigel, Joachim Stützer, Andrea Auditore, Tim Nikolaus, Monika Pischetsrieder
Publikováno v:
Scientific Reports, Vol 12, Iss 1, Pp 1-11 (2022)
Abstract Reactive glucose degradation products (GDPs) are formed during heat sterilization of glucose-containing peritoneal dialysis fluids (PDFs) and may induce adverse clinical effects. Long periods of storage and/or transport of PDFs before use ma
Externí odkaz:
https://doaj.org/article/d12e5768653f4e5199dd25e171799db6
Publikováno v:
Foods, Vol 12, Iss 10, p 1960 (2023)
While phosphates are key additives in sausage production, their use conflicts with consumer preferences for “natural” foods. In this study, we investigated the potential of using vegetables as “clean-label” phosphate substitutes and their eff
Externí odkaz:
https://doaj.org/article/bb515dba8192466eb5cf08e58bb3abd7
Autor:
Lena Vera Danyeli, Zümrüt Duygu Sen, Lejla Colic, Lisa Kurzweil, Sabrina Gensberger-Reigl, Tamar Macharadze, Florian Götting, Alexander Refisch, Thomas Liebe, Tara Chand, Moritz Kretzschmar, Gerd Wagner, Nils Opel, Fabrice Jollant, Oliver Speck, Matthias H. J. Munk, Meng Li, Martin Walter
Publikováno v:
Translational Psychiatry, Vol 13, Iss 1, Pp 1-1 (2023)
Externí odkaz:
https://doaj.org/article/dd573b751971422c89f570611d1672c6
Autor:
Maria Luisa Savastano, Yufang Liu, Jennifer Mels, Daniel Dittrich, Sabrina Haus, Sabrina Gensberger-Reigl, Monika Pischetsrieder
Publikováno v:
ACS Omega, Vol 4, Iss 5, Pp 7963-7970 (2019)
Externí odkaz:
https://doaj.org/article/79729f741e0a4ab597f26e7a9ef898e5
Publikováno v:
International Journal of Molecular Sciences, Vol 23, Iss 9, p 4557 (2022)
3,4-Dideoxyglucosone-3-ene (3,4-DGE) is a glucose degradation product present in processed foods and medicinal products. Additionally, its constant formation from 3-deoxyglucosone in plasma has been suggested. Due to its α,β-unsaturated dicarbonyl
Externí odkaz:
https://doaj.org/article/38bbd4b5a6aa4d82a2adef7ad5ab7975
Autor:
Kristina Antonova, Maria Vikhnina, Alena Soboleva, Tahir Mehmood, Marie-Louise Heymich, Tatiana Leonova, Mikhail Bankin, Elena Lukasheva, Sabrina Gensberger-Reigl, Sergei Medvedev, Galina Smolikova, Monika Pischetsrieder, Andrej Frolov
Publikováno v:
International Journal of Molecular Sciences, Vol 20, Iss 15, p 3659 (2019)
Seeds represent the major source of food protein, impacting on both human nutrition and animal feeding. Therefore, seed quality needs to be appropriately addressed in the context of viability and food safety. Indeed, long-term and inappropriate stora
Externí odkaz:
https://doaj.org/article/cede7c13bbd046c2854bac54acdad200
Publikováno v:
Journal of Agricultural and Food Chemistry. 70:14940-14946
Chlorate is a food contaminant that is mainly attributed to the use of chlorinated water and disinfectants. The present study investigated if chlorate could also occur as a process contaminant in chemical leavening agents for baking products. Thus, a
Autor:
Laura Hoferer, Vera L. Rodrigues Guimarães Abreu, Fabian Graßl, Oliver Fischer, Markus R. Heinrich, Sabrina Gensberger-Reigl
Publikováno v:
ACS Food Science & Technology.