311 results on '"Pignitter, Marc"'
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52. Omics Technologies to Control the Formation of Lipid Oxidation Products in Food and Their Metabolic Effects
53. Green Tea Extract Retards Lipid Oxidation in Margarine by Affecting Interfacial Organization
54. Bitter Sensing TAS2R50 Mediates the trans-Resveratrol-Induced Anti-inflammatory Effect on Interleukin 6 Release in HGF-1 Cells in Culture
55. Ingredient-Dependent Extent of Lipid Oxidation in Margarine
56. Lipid‐based therapies against SARS‐CoV‐2 infection
57. Acetone as Indicator of Lipid Oxidation in Stored Margarine
58. Manganese and iron PCP pincer complexes – the influence of sterics on structure and reactivity
59. Microbial contribution to the caloric restriction-triggered regulation of the intestinal levels of glutathione transferases, taurine, and bile acid
60. Nonivamide, a capsaicin analog, increases dopamine and serotonin release in SH-SY5Y cells via a TRPV1-independent pathway
61. Inefficient spin trapping of superoxide in the presence of nitric-oxide: Implications for studies on nitric-oxide synthase uncoupling
62. Inadequacy of Nutrients, Contaminants, and Label Claims Found in Porridge-type Complementary Foods in Rwanda (P10-042-19)
63. Oil-assisted extraction of polyphenols from press cake to enhance oxidative stability of flaxseed oil
64. Caloric restriction increases levels of taurine in the intestine and stimulates taurine uptake by conjugation to glutathione
65. Enhancing the Shelf Life of Flaxseed Oil by Modifying Oil Manufacturing Processes
66. In Vitro Digestion of Grape Seed Oil Inhibits Phospholipid-Regulating Effects of Oxidized Lipids
67. Free Radical Scavenging Activity of Carbonyl-Amine Adducts Formed in Soybean Oil Fortified with Phosphatidylethanolamine
68. Cr(II) and Cr(I) PCP Pincer Complexes: Synthesis, Structure, and Catalytic Reactivity
69. Limitations of the Cyclic Hydroxylamine Spin Probe CPH in Quantitative Measurements of Superoxide: 262
70. Exposure of Human Gastric Cells to Oxidized Lipids Stimulates Pathways of Amino Acid Biosynthesis on a Genomic and Metabolomic Level
71. Base‐Initiated Formation of FeI–PNP Pincer Complexes
72. Identification of Cinnamaldehyde as Most Effective Fatty Acid Uptake Reducing Cinnamon-Derived Compound in Differentiated Caco-2 Cells Compared to Its Structural Analogues Cinnamyl Alcohol, Cinnamic Acid, and Cinnamyl Isobutyrate
73. Simultaneous Analysis of Epoxidized and Hydroperoxidized Triacylglycerols in Canola Oil and Margarine by LC-MS
74. Inadequacy of nutrients and contaminants found in porridge‐type complementary foods in Rwanda
75. Strategies to increase the oxidative stability of cold pressed oils
76. Five-Coordinate Low-Spin {FeNO}7 PNP Pincer Complexes
77. Exploring Fingerprints of the Extreme Thermoacidophile Metallosphaera sedula Grown on Synthetic Martian Regolith Materials as the Sole Energy Sources
78. Base‐Initiated Formation of FeI–PNP Pincer Complexes.
79. Effect of 1‐ and 2‐Month High‐Dose Alpha‐Linolenic Acid Treatment on13C‐Labeled Alpha‐Linolenic Acid Incorporation and Conversion in Healthy Subjects
80. Iron PCP Pincer Complexes in Three Oxidation States: Reversible Ligand Protonation To Afford an Fe(0) Complex with an Agostic C–H Arene Bond
81. Epoxide Value—A Novel Marker for the Quality Assessment of Food Lipids
82. Contribution of the Ratio of Tocopherol Homologs to the Oxidative Stability of Commercial Vegetable Oils
83. Regioisomeric distribution of 9- and 13-hydroperoxy linoleic acid in vegetable oils during storage and heating
84. Appetite‐Inducing Effects of Homoeriodictyol: Two Randomized, Cross‐Over Interventions
85. A 12-week intervention with nonivamide, a TRPV1 agonist, prevents a dietary-induced body fat gain and increases peripheral serotonin in moderately overweight subjects
86. Synthetic iron complexes as models for natural iron-humic compounds: Synthesis, characterization and algal growth experiments
87. β-O-4 type dilignol compounds and their iron complexes for modeling of iron binding to humic acids: synthesis, characterization, electrochemical studies and algal growth experiments
88. Five-Coordinate Low-Spin {FeNO}7 PNP Pincer Complexes.
89. Simultaneous Analysis of Epoxidized and Hydroperoxidized Triacylglycerols in Canola Oil and Margarine by LC-MS
90. Evaluation of Palm Oil as a Suitable Vegetable Oil for Vitamin A Fortification Programs
91. Benzoic hydroxamate-based iron complexes as model compounds for humic substances: synthesis, characterization and algal growth experiments
92. Concentration-dependent effects of resveratrol and metabolites on the redox status of human erythrocytes in single-dose studies
93. Regioisomeric distribution of 9‐ and 13‐hydroperoxy linoleic acid in vegetable oils during storage and heating.
94. Five-Coordinate Low-Spin {FeNO}7PNP Pincer Complexes
95. Identification and Quantification of Oxidoselina-1,3,7(11)-Trien-8-One and Cyanidin-3-Glucoside as One of the Major Volatile and Non-Volatile Low-Molecular-Weight Constituents in Pitanga Pulp
96. Effect of Copper on Fatty Acid Profiles in Non- and Semifermented Teas Analyzed by LC-MS-Based Nontargeted Screening
97. Fermented and extruded wheat bran in piglet diets: impact on performance, intestinal morphology, microbial metabolites in chyme and blood lipid radicals
98. Sulfated and Glucuronated trans-Resveratrol Metabolites Regulate Chemokines and Sirtuin-1 Expression in U-937 Macrophages
99. Effect of Ambient Temperature, Cold Fluorescent Light and Oxidative Oil Quality on the Stability of Retinyl Palmitate and Its Antioxidant Activity in Soybean Oil
100. Impact of Trans-Resveratrol-Sulfates and -Glucuronides on Endothelial Nitric Oxide Synthase Activity, Nitric Oxide Release and Intracellular Reactive Oxygen Species
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