Zobrazeno 1 - 10
of 26
pro vyhledávání: '"biologische activiteit"'
Proefschrift Universiteit van Amsterdam.
Met lit. opg. - Met samenvatting in het Nederlands.
Met lit. opg. - Met samenvatting in het Nederlands.
Externí odkaz:
http://dare.uva.nl/document/84142
Proefschrift Universiteit Maastricht.
Auteursnaam op omslag: Bary Berghmans. Met bibliogr., lit. opg. - Met samenvatting in het Nederlands.
Auteursnaam op omslag: Bary Berghmans. Met bibliogr., lit. opg. - Met samenvatting in het Nederlands.
Externí odkaz:
http://arno.unimaas.nl/show.cgi?fid=6911
The incidence of inflammatory disorders in industrialized countries has dramatically increased over the last decennia, which is believed to result from a change in life-style. Treatment of these inflammatory disorders relies on the intervention in im
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dris___00893::9a8859c17be2314be4b5393fe0495cef
Autor:
Wilbers, R.H.P.
The incidence of inflammatory disorders in industrialized countries has dramatically increased over the last decennia, which is believed to result from a change in life-style. Treatment of these inflammatory disorders relies on the intervention in im
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::a9bc6771333d9f732cd2ca96a2ee0007
https://research.wur.nl/en/publications/plant-biotechnology-meets-immunology-plant-based-expression-of-im
https://research.wur.nl/en/publications/plant-biotechnology-meets-immunology-plant-based-expression-of-im
Secondary metabolites (SMs) are biologically active organic compounds that are biosynthesised by many plants and microbes. Many SMs that affect the growth, behaviour or survival of other organsisms have been re-purposed for use as medicinal drugs, ag
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dris___00893::e71eb6e372235a3980900cb55a083e00
Autor:
Al-Subeihi, A.A.
Methyleugenol, which occurs naturally in various herbs such as tarragon, basil, nutmeg and allspice, is added to food either directly as a flavoring substance or as a constituent of added essential oils (Smith et al., 2002). The interest in the risk
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::2f3459b03df61f10d8443fa0dfa8df9f
https://research.wur.nl/en/publications/physiologically-based-kinetic-pbk-models-to-give-insight-into-dos
https://research.wur.nl/en/publications/physiologically-based-kinetic-pbk-models-to-give-insight-into-dos
Autor:
Gijsbers, L.
The consumption of food products with health-promoting properties, such as for example margarines with plant sterols, fruit juice enriched with calcium and cereals with (soluble) fibre, has increased rapidly during the last years. The present thesis
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::b6fb3689164f2003381541eb76b19ec5
https://research.wur.nl/en/publications/in-vitro-reporter-gene-assays-for-assessment-of-ppar-and-nrf2-med
https://research.wur.nl/en/publications/in-vitro-reporter-gene-assays-for-assessment-of-ppar-and-nrf2-med
The consumption of food products with health-promoting properties, such as for example margarines with plant sterols, fruit juice enriched with calcium and cereals with (soluble) fibre, has increased rapidly during the last years. The present thesis
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dris___00893::a8a6700fe63e15fe299a6d22c26d5142
Autor:
Martati, E.
Keywords: safrole, PBBK model, DNA adduct, mace Safrole has been demonstrated to be carcinogenic in rodent studies at high doses of the pure compound. The use of pure safrole in foodshas already been prohibited. As a result, the main exposure to safr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::c4a74d5bb2dacc81ecc90d550b58e7d5
https://research.wur.nl/en/publications/physiologically-based-biokinetic-pbbk-modeling-and-validation-of-
https://research.wur.nl/en/publications/physiologically-based-biokinetic-pbbk-modeling-and-validation-of-
Methyleugenol, which occurs naturally in various herbs such as tarragon, basil, nutmeg and allspice, is added to food either directly as a flavoring substance or as a constituent of added essential oils (Smith et al., 2002). The interest in the risk
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dris___00893::bfd8c2fc7edd46f47d73c0395d5aad76