Zobrazeno 1 - 10
of 22
pro vyhledávání: '"W P Hammes"'
Autor:
J D Fernstrom, Konrad Beyreuther, U Heinemann, R Walker, O Kempski, Hans Steinhart, W P Hammes, Hans Konrad Biesalski, Peter Stehle, Peter Grimm
Publikováno v:
European Journal of Clinical Nutrition. 61:304-313
Update of the Hohenheim consensus on monosodium glutamate from 1997: Summary and evaluation of recent knowledge with respect to physiology and safety of monosodium glutamate.Experts from a range of relevant disciplines received and considered a serie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4e0c85b20bb69d409257edd54b4fbea9
https://doi.org/10.1038/sj.ejcn.1602526
https://doi.org/10.1038/sj.ejcn.1602526
Autor:
F. Dal Bello, J. Walter, C. Hertel, W. P Hammes, G. Festag, N. Haag, Gabriele Beyer‐Sehlmeyer, M. N. Ebert, B. Marian, Eva Gietl, Annett Klinder, Stella Pistoli, R. Goralczyk, H. Bachmann, G. Riss, C‐P. Aebischer, B. Lenz, A. Kampkötter, E. Röhrdanz, K. Iwami, S. Ohler, W. Wätjen, Y. Chovolou, S. E. Kulling, R. Kahl, D. Kavvadias, P. Sand, P. Riederer, E. Richling, P. Schreier, Peter P. Hoppe, Klaus Kraemer, Henk van den Berg, Gery Steenge, Trinette van Vliet, S. Lebrun, H. Schulze, W. Föllmann, Leane Lehmann, P. Niering, I. Köhler, Q.‐H. Tran‐Thi, Erika Pfeiffer, Harald L. Esch, Simone Höhle, Aniko M. Solyom, Barbara N. Timmermann, Manfred Metzler, W. Seefelder, N. Bartke, T. Gronauer, S. Fischer, H.‐U. Humpf, S. Schäfer, H.G. Kamp, C. Müller, B. Haber, G. Eisenbrand, C. Janzowski, K. Wertz, P. Buchwald, T. Hansen, M. Niehof, M. Dangers, J. Borlak, Stefanie Klenow, Michael Glei, Bernd Haber, Beatrice L. Pool‐Zobel, Annette Baumgart, Melanie Schmidt, Hans‐Joachim Schmitz, Dieter Schrenk, Achim Bub, Bernhard Watzl, M. Roller, G. Caderni, G. Rechkemmer, Karlis Briviba, Kerstin Schnäbele, Elke Schwertle, Kerstin Rebscher, Stephan W. Barth, Silvia Roser, Heike Lang, Anette Höll, Sabine Guth, Doris Marko, Monika Kemény, Michael Habermeyer, Edda Bernardy, Susanne Meiers, Ulrike Weyand
Publikováno v:
Functional Food: Safety Aspects. :279-375
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::77ec3f01f51f9a5d9644b35a2e653e33
https://doi.org/10.1002/3527606130.ch6
https://doi.org/10.1002/3527606130.ch6
Publikováno v:
Food and Chemical Toxicology 42 (2004) 7
Food and Chemical Toxicology, 42(7), 1195-1202
Food and Chemical Toxicology, 42(7), 1195-1202
The most important results from the EU-sponsored ENTRANSFOOD Thematic Network project are reviewed, including the design of a detailed step-wise procedure for the risk assessment of foods derived from genetically modified crops based on the latest sc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::840b7f99b6ac2934317878eaec81debc
https://doi.org/10.1016/j.fct.2004.02.004
https://doi.org/10.1016/j.fct.2004.02.004
Autor:
W. P. Hammes
Publikováno v:
Monatsschrift Kinderheilkunde. 146:S31-S38
Milchsaurebakterien sind eine Gruppe von Gram-positiven Organismen, denen ihr fermentativer Stoffwechsel mit Bildung von Milchsaure als wesentliches Endprodukt gemeinsam ist. Mit Ausnahme der Bifidobakterien sind sie untereinander phylogenetisch verw
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::83b0187cc3d4718913883d38ecaf69cd
https://doi.org/10.1007/pl00014764
https://doi.org/10.1007/pl00014764
Autor:
C. Hertel, W. P. Hammes
Publikováno v:
Le Lait. 76:159-168
Les criteres de selection des bacteries lactiques (LAB) pour leur utilisation dans des procedes de fermentation alimentaire sont: (i) leur aptitude a se developper et a entrer dans la preparation de levains lactiques, (ii) leur capacite reproductible
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::226159abfb9d8d4ac7a984ede6d33db5
https://doi.org/10.1051/lait:19961-214
https://doi.org/10.1051/lait:19961-214
Autor:
G. -W. v. Rymon Lipinski, H. Scherz, F. Siewek, R. Frommberger, W. P. Hammes, H. Klostermeyer, M. Schopp, H. Schulz, G. Wildbrett, H. Sciler, E. Lechner, E. W. Krause, R. Wittmann, M. Miller, D. Klostermeyer, F. Kiermeier, J. L�liger
Publikováno v:
Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung. 198:331-338
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e0faa93560ba9132c4908502b4cf288b
https://doi.org/10.1007/bf01193185
https://doi.org/10.1007/bf01193185
Autor:
W P, Hammes, C, Hertel
Publikováno v:
Meat science.
Meat starter cultures containing one or more strains of lactic acid bacteria,Actinobacteria, staphylococci,Halomonas elongata, Aeromonas spec., and moulds or yeasts are widely in practical use. The progress in microbial systematic has led to changes
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::639b38c9ae5556f4790e1ce5178a7519
https://pubmed.ncbi.nlm.nih.gov/22060705
https://pubmed.ncbi.nlm.nih.gov/22060705
Publikováno v:
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association. 42(7)
The most important results from the EU-sponsored ENTRANSFOOD Thematic Network project are reviewed, including the design of a detailed step-wise procedure for the risk assessment of foods derived from genetically modified crops based on the latest sc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::f64cf446ba51ebaf040840787ffe6bfc
https://pubmed.ncbi.nlm.nih.gov/15123387
https://pubmed.ncbi.nlm.nih.gov/15123387
Autor:
H. Scherz, E. Lechner, G. Vorwohl, W. P. Hammes, H. Weisser, E. L�ck, R. Lipinski, H. Klostermeyer
Publikováno v:
Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung. 199:64-66
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8241a0c7b546f231c5ded40f0a7c817e
https://doi.org/10.1007/bf01192956
https://doi.org/10.1007/bf01192956
Autor:
S. P. Borriello, W. Holzapfel, J. Schrezenmeir, P. Marteau, Ville Valtonen, M. Vaara, W. P Hammes
Publikováno v:
Clinical infectious diseases : an official publication of the Infectious Diseases Society of America. 36(6)
Lactobacilli and bifidobacteria are extremely rare causes of infection in humans, as are probiotics based on these organisms. This lack of pathogenicity extends across all age groups and to immunocompromised individuals. Strains used for new probioti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4668424d5154cd63db778712b5cc2cc7
https://pubmed.ncbi.nlm.nih.gov/12627362
https://pubmed.ncbi.nlm.nih.gov/12627362