Zobrazeno 1 - 10
of 272
pro vyhledávání: '"Thomas, Henle"'
Autor:
Stefan Bräuer, Marcello Rossi, Johann Sajapin, Thomas Henle, Thomas Gasser, Piero Parchi, Kathrin Brockmann, Björn H. Falkenburger
Publikováno v:
Acta Neuropathologica Communications, Vol 11, Iss 1, Pp 1-9 (2023)
Abstract The alpha-synuclein (aSyn) seed amplification assay (SAA) can identify aSyn aggregates as indicator for Lewy body pathology in biomaterials of living patients and help in diagnosing Parkinson´s disease and dementia syndromes. Our objective
Externí odkaz:
https://doaj.org/article/179f7c1706ea4353babb1a925f2dfaeb
Publikováno v:
Fermentation, Vol 10, Iss 6, p 281 (2024)
In beer production, 1,2-dicarbonyl compounds such as 3-deoxyglucosone (3-DG) and 3-deoxymaltosone (3-DM) are formed via Maillard reaction or caramelization especially during malt kilning or wort boiling, resulting in substantial concentrations in wor
Externí odkaz:
https://doaj.org/article/df958ea21fe44af490c6aae87f9024c3
Autor:
Christin Baumgärtel, Anke Förster, Lara Frommherz, Thomas Henle, Guedes José Ramiro, Francisco Afonso, Thea Lautenschläger
Publikováno v:
Journal of Applied Botany and Food Quality, Vol 95 (2022)
The human diet of the local population in the province Uíge, Angola mainly consists of carbohydrate rich plants originating from America or Asia. Acidic soils lead to various deficiency syndromes and low livestock yield. The aim of this study is to
Externí odkaz:
https://doaj.org/article/0887b0f873e44ee795136ff220696481
Autor:
Maren Krause, Peter Crauwels, Frank Blanco-Pérez, Martin Globisch, Andrea Wangorsch, Thomas Henle, Jonas Lidholm, Ger van Zandbergen, Stefan Vieths, Stephan Scheurer, Masako Toda
Publikováno v:
Scientific Reports, Vol 11, Iss 1, Pp 1-13 (2021)
Abstract Evidence has suggested that major peanut allergen Ara h 1 activates dendritic cells (DCs) via interaction with DC-SIGN (dendritic cell-specific intercellular adhesion molecule-3-grabbing non-integrin), a C-type lectin receptor, and contribut
Externí odkaz:
https://doaj.org/article/20c6e2aeda004d45aa57242365d95d6c
Autor:
Marcus Thierig, Jana Raupbach, Diana Wolf, Thorsten Mascher, Kannan Subramanian, Thomas Henle
Publikováno v:
Foods, Vol 12, Iss 5, p 1098 (2023)
Manuka honey is known for its unique antibacterial activity, which is due to methylglyoxal (MGO). After establishing a suitable assay for measuring the bacteriostatic effect in a liquid culture with a time dependent and continuous measurement of the
Externí odkaz:
https://doaj.org/article/00a8a35ddae04e88af2e937588edfde7
Autor:
Caroline Pisch, Monika Wensch-Dorendorf, Uwe Schwarzenbolz, Thomas Henle, Jörg Michael Greef, Annette Zeyner
Publikováno v:
Animals, Vol 12, Iss 22, p 3092 (2022)
Steaming hay is increasingly used to treat low-quality forage because it was proven to reduce inhalable allergens such as mould spores, bacteria, and airborne dust particles. Preliminary results have shown a substantial loss of precaecal (pc) digesti
Externí odkaz:
https://doaj.org/article/6ac9469f6db6439c82489522214db442
Publikováno v:
Journal of Agricultural and Food Chemistry. 71:7820-7828
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::666c4d1833deaa6b82a3479ce8ce1929
https://doi.org/10.1021/acs.jafc.2c08936
https://doi.org/10.1021/acs.jafc.2c08936
Publikováno v:
Foods, Vol 11, Iss 14, p 2112 (2022)
Glycation reactions play a key role in post-translational modifications of amino acids in food proteins. Questions have arisen about a possible pathophysiological role of dietary glycation compounds. Several studies assessed the metabolic fate of die
Externí odkaz:
https://doaj.org/article/96f6de2df8864b4ea56c4c0e2cee4604
Autor:
Simone Squara, Friederike Manig, Thomas Henle, Michael Hellwig, Andrea Caratti, Carlo Bicchi, Stephen E. Reichenbach, Qingping Tao, Massimo Collino, Chiara Cordero
Publikováno v:
Analytical and Bioanalytical Chemistry. 415:2493-2509
Comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry (GC × GC-TOFMS) is one the most powerful analytical platforms for chemical investigations of complex biological samples. It produces large datasets that are rich
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f657aa29dce8ca9b75967429baf2e3a8
https://doi.org/10.1007/s00216-023-04516-x
https://doi.org/10.1007/s00216-023-04516-x
Autor:
Arndt Nobis, Melanie Kwasnicki, Florian Lehnhardt, Michael Hellwig, Thomas Henle, Thomas Becker, Martina Gastl
Publikováno v:
Foods, Vol 10, Iss 11, p 2668 (2021)
Flavor instability of beer is affected by the rise of aroma-active aldehydes during aging. Aldehydes can be either released from bound-state forms or formed de novo. This second part of our study focused on the de novo formation of aldehydes during t
Externí odkaz:
https://doaj.org/article/39465828253a4bb59f3551976c6a4bf9