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/vufind/Search/Results?lookfor=%22Lux%2C+Peter+E.%22&type=Person&sort=year
/vufind/Search/Results?lookfor=%22Lux%2C+Peter+E.%22&type=Person&sort=year
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PubPharm (16)
1
Corrigendum to "Oxidative stability of tocochromanols, carotenoids, and fatty acids in maize (Zea mays L.) porridges with varying phytate concentrations during cooking and in vitro digestion" [Food Chem. 378 (2022) 132053
enthalten in:
Food chemistry
| 2022
von
Lux, P.
|
Fuchs, L.
|
Wiedmaier-Czerny, N.
| +1
ErratumFor: Food Chem. 2022 Jun 1;378:132053. - PMID 35033718
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2
Oxidative stability of tocochromanols, carotenoids, and fatty acids in maize (Zea mays L.) porridges with varying phytate concentrations during cooking and in vitro digestion
enthalten in:
Food chemistry
| 2022
von
Lux, P.
|
Fuchs, L.
|
Wiedmaier-Czerny, N.
| +1
ErratumIn: Food Chem. 2022 Jul 1;381:132433. - PMID 35181190
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3
The distribution of phosphorus, carotenoids and tocochromanols in grains of four Chinese maize (Zea mays L.) varieties
enthalten in:
Food chemistry
| 2022
von
Sun, X.
|
Ma, L.
|
Lux, P.
| +4
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4
Oxidative stability of tocochromanols, carotenoids, and fatty acids in maize (Zea mays L.) porridges with varying phytate concentrations during cooking and in vitro digestion
enthalten in:
Food chemistry
| 4 January 2022
von
Lux, P.
|
Fuchs, L.
|
Wiedmaier-Czerny, N.
| +1
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5
The influence of phosphate-availability and phytic acid on the profiles of fatty acids, (poly)phenols, carotenoids, and tocochromanols in maize (Zea mays L.) grains : from field experiments to human in vitro digestion studies
Erschienen:
Dissertation, University of Hohenheim, 2022
von
Lux, P.
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6
Corrigendum to “Oxidative stability of tocochromanols, carotenoids, and fatty acids in maize (Zea mays L.) porridges with varying phytate concentrations during cooking and in vitro digestion” [Food Chem. 378 (2022) 132053]
enthalten in:
Food chemistry
| 2022
von
Lux, P.
|
Fuchs, L.
|
Wiedmaier-Czerny, N.
| +1
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7
Tocochromanol analysis indicate that land‐associated 11’‐α‐tocomonoenol is the major α‐tocomonoenol isomer in cultured microalgae
enthalten in:
Lebensmittelchemie
| 2022
von
Montoya‐Arroyo, A.
|
Lehnert, K.
|
Muñoz‐González, A.
| +7
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8
The distribution of phosphorus, carotenoids and tocochromanols in grains of four Chinese maize (Zea mays L.) varieties
enthalten in:
Food chemistry
| 29 July 2021
von
Sun, X.
|
Lux, P.
|
Stütz, W.
| +1
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9
Characterization of the Pale Yellow Petal/Xanthophyll Esterase gene family in citrus as candidates for carotenoid esterification in fruits
enthalten in:
Food chemistry
| 2021
von
Zacarías-García, J.
|
Lux, P.
|
Carle, R.
| +4
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10
Location and Variety but Not Phosphate Starter Fertilization Influence the Profiles of Fatty Acids, Carotenoids, and Tocochromanols in Kernels of Modern Corn (Zea mays L.) Hybrids Cultivated in Germany
enthalten in:
Journal of agricultural and food chemistry
| 2021
von
Lux, P.
|
Schneider, J.
|
Müller, F.
| +5
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