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PubPharm (19)
1
Urinary excretion of Citrus flavanones and their major catabolites after consumption of fresh oranges and pasteurized orange juice : A randomized cross-over study
enthalten in:
Molecular nutrition & food research
| 2016
von
Aschoff, J.
|
Riedl, K.
|
Cooperstone, J.
| +5
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2
Urinary excretion ofCitrusflavanones and their major catabolites after consumption of fresh oranges and pasteurized orange juice: A randomized cross-over study
enthalten in:
Molecular nutrition & food research
| 2016
von
Aschoff, J.
|
Riedl, K.
|
Cooperstone, J.
| +5
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3
Urinary excretion of Citrus flavanones and their major catabolites after consumption of fresh oranges and pasteurized orange juice: A randomized cross-over study
enthalten in:
Molecular nutrition & food research
| 2016
von
Aschoff, J.
|
Riedl, K.
|
Cooperstone, J.
| +5
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4
Bioavailability of β-cryptoxanthin is greater from pasteurized orange juice than from fresh oranges - a randomized cross-over study
enthalten in:
Molecular nutrition & food research
| 2015
von
Aschoff, J.
|
Rolke, C.
|
Breusing, N.
| +4
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5
Bioavailability of β‐cryptoxanthin is greater from pasteurized orange juice than from fresh oranges – a randomized cross‐over study
enthalten in:
Molecular nutrition & food research
| 2015
von
Aschoff, J.
|
Rolke, C.
|
Breusing, N.
| +4
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6
The influence of postharvest processing and storage of foodstuffs on the bioavailability of flavonoids and phenolic acids
enthalten in:
Molecular nutrition & food research
| 2009
von
Cermak, R.
|
Durazzo, A.
|
Maiani, G.
| +6
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7
Influence of postharvest processing and storage on the content of phenolic acids and flavonoids in foods
enthalten in:
Molecular nutrition & food research
| 2009
von
Amarowicz, R.
|
Carle, R.
|
Dongowski, G.
| +5
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8
The influence of postharvest processing and storage of foodstuffs on the bioavailability of flavonoids and phenolic acids
enthalten in:
Molecular nutrition & food research
| 2009
von
Cermak, R.
|
Durazzo, A.
|
Maiani, G.
| +6
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9
Influence of postharvest processing and storage on the content of phenolic acids and flavonoids in foods
enthalten in:
Molecular nutrition & food research
| 2009
von
Amarowicz, R.
|
Carle, R.
|
Dongowski, G.
| +5
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10
Thermal degradation of anthocyanins and its impact on color and in vitro antioxidant capacity
enthalten in:
Molecular nutrition & food research
| 2007
von
Sadilova, E.
|
Carle, R.
|
Stintzing, F.
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Zeitschrift: Molecular nutrition & food research
Medienart
19
Aufsätze
15
Gedruckte Aufsätze
4
E-Artikel
4
E-Ressourcen
Zeitschriftentitel
Molecular nutrition & food research
Thema
9
Journal Article
6
Research Support, Non-U.S. Gov't
3
Flavonoids
3
Review
2
20R035KLCI
2
Acrylamide
2
Amino Acids
2
Antioxidants
2
Carotenoids
2
Citrus
2
Dietary fiber
2
Fruit matrix
2
Hydroxybenzoates
2
Processing
2
bioaccessibility
1
295DQC67BJ
1
36-88-4
1
4-hydroxyhippuric acid
1
451W47IQ8X
1
4E2MH5995F
Alle anzeigen ...
weniger ...
Erscheinungszeitraum
5
2010-2019
14
2000-2009
Erscheinungsjahr(e)
Von:
Bis:
Sprache
12
Englisch
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