Zobrazeno 1 - 10
of 40
pro vyhledávání: '"Uwe Schwarzenbolz"'
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:
Antioxidants, Vol 10, Iss 11, p 1688 (2021)
High pressure processing (HPP) represents a non-thermal preservation technique for the gentle treatment of food products. Information about the impact of HPP on lipophilic food ingredients (e.g., carotenoids, vitamin E) is still limited in more compl
Externí odkaz:
https://doaj.org/article/01e3e7533b4f423fb013efa5baf06c8d
Autor:
Ganiyu Oboh, Adedayo O. Ademiluyi, Ayodele J. Akinyemi, Thomas Henle, Jamiyu A. Saliu, Uwe Schwarzenbolz
Publikováno v:
Journal of Functional Foods, Vol 4, Iss 2, Pp 450-458 (2012)
Corchorus olitorius leaf is consumed in various parts of the world as leafy vegetable and folk remedy for the management of some degenerative diseases with dearth of information on its biochemical rationale. Therefore, this study sought to characteri
Externí odkaz:
https://doaj.org/article/a09d53f66b774067a82bcb33215047ba
Autor:
Mario Schmidt, Sofia Hopfhauer, Fabian Schneider, Jasna Ivanovic, Uwe Schwarzenbolz, Volker Böhm
Publikováno v:
ACS Food Science & Technology.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b80409d6a3606ce1c189566bafe9f50d
https://doi.org/10.1021/acsfoodscitech.3c00117
https://doi.org/10.1021/acsfoodscitech.3c00117
Publikováno v:
Applied Research. 1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::595a5cc46ebd416e0e83e0c7b69dbf39
https://doi.org/10.1002/appl.202200025
https://doi.org/10.1002/appl.202200025
Autor:
Gerrit Schaper, Marco Wenzel, Uwe Schwarzenbolz, Johannes Steup, Felix Hennersdorf, Thomas Henle, Leonard F. Lindoy, Jan J. Weigand
Publikováno v:
Chemical communications (Cambridge, England). 58(11)
Detailed investigations of the reaction pathway to trinuclear oxo-bridged uranyl complexes.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::82e9ed37c8fca4ca965f1eae347e92df
https://pubmed.ncbi.nlm.nih.gov/35029269
https://pubmed.ncbi.nlm.nih.gov/35029269
Publikováno v:
Antioxidants
Antioxidants, Vol 10, Iss 1688, p 1688 (2021)
Antioxidants, Vol 10, Iss 1688, p 1688 (2021)
High pressure processing (HPP) represents a non-thermal preservation technique for the gentle treatment of food products. Information about the impact of HPP on lipophilic food ingredients (e.g., carotenoids, vitamin E) is still limited in more compl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9b1fbecb3171390e1f0c44ca916ddab2
http://europepmc.org/articles/PMC8615047
http://europepmc.org/articles/PMC8615047
Autor:
Yacila I Deza-Araujo, Marcella Rietschel, Philipp T. Neukam, Michael Marxen, Shakoor Pooseh, Uwe Schwarzenbolz, Michael N. Smolka
Publikováno v:
Journal of Psychopharmacology. 33:1377-1387
Background: Serotonin has been implicated in impulsive behaviours such as temporal discounting. While animal studies and theoretical approaches suggest that reduced tonic serotonin levels increase temporal discounting rates and vice versa, evidence f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::23b9a13ce286845ab053d8b7a26ce57c
https://doi.org/10.1177/0269881119874417
https://doi.org/10.1177/0269881119874417
Autor:
Robert Sevenich, Dietrich Knorr, Angelika Roth, Kemal Aganovic, Niels Bandick, Johannes Bergmair, Christian Hertel, Karl-Heinz Engel, Oliver Schlüter, Thomas Holzhauser, Henry Jäger, Reimar Johne, Volker Heinz, Sabine E. Kulling, Rudi F. Vogel, Uwe Schwarzenbolz
Publikováno v:
Comprehensive reviews in food science and food safety, 20(4):3225-3266
The last two decades saw a steady increase of high hydrostatic pressure (HHP) used for treatment of foods. Although the science of biomaterials exposed to high pressure started more than a century ago, there still seem to be a number of unanswered qu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5e265b73931612dcd475fee976a992a5
https://mediatum.ub.tum.de/doc/1624516/document.pdf
https://mediatum.ub.tum.de/doc/1624516/document.pdf
Publikováno v:
European Food Research and Technology. 244:395-407
High pressure processing (HPP) is a novel food processing technology that uses minimal heat and preservatives. It can inactivate a variety of pathogenic and spoilage bacteria to ensure safe foods and extend shelf life by maintaining nutritional and s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::78035ba8f46a9802990891248496a87a
https://doi.org/10.1007/s00217-017-2964-5
https://doi.org/10.1007/s00217-017-2964-5