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The mechanism of action of the gastric acid secretion inhibitor omeprazole

Journal of medicinal chemistry, 1986-08, Vol.29 (8), p.1327-1329

1986

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The machanism of action of the gastric acid secretion inhibitor omeprazole

Journal of medicinal chemistry, 1986, Vol.29 (8), p.1327-1329

1986

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ChemInform Abstract: The Mechanism of Action of the Gastric Acid Secretion Inhibitor Omeprazole

ChemInform, 1987-01, Vol.18 (4), p.no-no

1987

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ChemInform Abstract: Chemical Reactions of Omeprazole and Omeprazole Analogues. Part 5. The Reaction of N‐Alkylated Derivatives of Omeprazole Analogues with 2‐Mercaptoethanol

ChemInform, 1989-10, Vol.20 (43), p.no-no

1989

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ChemInform Abstract: Chemical Reactions of Omeprazole and Omeprazole Analogues. Part 1. A Survey of the Chemical Transformations of Omeprazole and Its Analogues

ChemInform, 1989-10, Vol.20 (43), p.no-no

1989

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High Pressure Homogenization Increases the In Vitro Bioaccessibility of α- and β-Carotene in Carrot Emulsions But Not of Lycopene in Tomato Emulsions

Journal of food science, 2011-11, Vol.76 (9), p.H215-H225

2011

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In Vitro Models for Studying Secondary Plant Metabolite Digestion and Bioaccessibility

Comprehensive reviews in food science and food safety, 2014-07, Vol.13 (4), p.413-436

2014

Volltextzugriff (PDF)

A standardised static in vitro digestion method suitable for food - an international consensus

Food & function, 2014, Vol.5 (6), p.1113-1124

2014

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Mechanical and Thermal Pretreatments of Crushed Tomatoes: Effects on Consistency and In Vitro Accessibility of Lycopene

Journal of food science, 2009-09, Vol.74 (7), p.E386-E395

2009

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Processing of tomato: impact on in vitro bioaccessibility of lycopene and textural properties

Journal of the science of food and agriculture, 2010-08, Vol.90 (10), p.1665-1672

2010

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Effect of cultivar and ripening on the polyphenol contents of East African highland bananas (Musa spp.)

International food research journal, 2021-06, Vol.28 (3), p.479-488

2021

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Minimizing lipid oxidation during pH-shift processing of fish by-products by cross-processing with lingonberry press cake, shrimp shells or brown seaweed

Food chemistry, 2020-10, Vol.327, p.127078-127078, Article 127078

2020

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Cross-processing herring and salmon co-products with agricultural and marine side-streams or seaweeds produces protein isolates more stable towards lipid oxidation

Food chemistry, 2022-07, Vol.382, p.132314-132314, Article 132314

2022

Volltextzugriff (PDF)

In Vitro Bioaccessibility of β-Carotene from Heat-Processed Orange-Fleshed Sweet Potato

Journal of agricultural and food chemistry, 2009-10, Vol.57 (20), p.9693-9698

2009

Volltextzugriff (PDF)

Supercritical CO2 extraction of bilberry (Vaccinium myrtillus L.) seed oil: Fatty acid composition and antioxidant activity

The Journal of supercritical fluids, 2018-05, Vol.135, p.91-97

2018

Volltextzugriff (PDF)

Radial discharge high shear homogenization and ultrasonication assisted pH-shift processing of herring co-products with antioxidant-rich materials for maximum protein yield and functionality

Food chemistry, 2023-01, Vol.400, p.133986-133986, Article 133986

2023

Volltextzugriff (PDF)

Effects of Thermal Processing on the in Vitro Bioaccessibility and Microstructure of β-Carotene in Orange-Fleshed Sweet Potato

Journal of agricultural and food chemistry, 2010-10, Vol.58 (20), p.11090-11096

2010

Volltextzugriff (PDF)

Assessing the digestibility and estimated bioavailability/ bioaccessibility of plant-based proteins and minerals from soy, pea, and faba bean ingredients

Food science & technology, 2024-04, Vol.197, p.115893, Article 115893

2024

Volltextzugriff (PDF)

Assessing the digestibility and estimated bioavailability/bioaccessibility of plant-based protein from soy, pea and faba bean ingredients

Food science & technology, 2024, Vol.197

2024

Volltextzugriff (PDF)

Extracts of Digested Berries Increase the Survival of Saccharomyces cerevisiae during H2O2 Induced Oxidative Stress

Molecules (Basel, Switzerland), 2021-02, Vol.26 (4), p.1057

2021

Volltextzugriff (PDF)

Antioxidant and antimicrobial properties of organic fruits subjected to PEF-assisted osmotic dehydration

Innovative food science & emerging technologies, 2020-06, Vol.62, p.102341, Article 102341

2020

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Formation of malondialdehyde (MDA), 4-hydroxy-2-hexenal (HHE) and 4-hydroxy-2-nonenal (HNE) in fish and fish oil during dynamic gastrointestinal in vitro digestion

Food & function, 2016-01, Vol.7 (2), p.1176-1187

2016

Volltextzugriff (PDF)

Larger particle size of oat bran inhibits degradation and lowers extractability of β-glucan in sourdough bread – Potential implications for cholesterol-lowering properties in vivo

Food hydrocolloids, 2018-04, Vol.77, p.49-56

2018

Volltextzugriff (PDF)

Oxidation of Cod Liver Oil during Gastrointestinal in Vitro Digestion

Journal of agricultural and food chemistry, 2012-08, Vol.60 (30), p.7556-7564

2012

Volltextzugriff (PDF)

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The mechanism of action of the gastric acid secretion inhibitor omeprazole

The machanism of action of the gastric acid secretion inhibitor omeprazole

ChemInform Abstract: The Mechanism of Action of the Gastric Acid Secretion Inhibitor Omeprazole

ChemInform Abstract: Chemical Reactions of Omeprazole and Omeprazole Analogues. Part 5. The Reaction of N‐Alkylated Derivatives of Omeprazole Analogues with 2‐Mercaptoethanol

ChemInform Abstract: Chemical Reactions of Omeprazole and Omeprazole Analogues. Part 1. A Survey of the Chemical Transformations of Omeprazole and Its Analogues

High Pressure Homogenization Increases the In Vitro Bioaccessibility of α- and β-Carotene in Carrot Emulsions But Not of Lycopene in Tomato Emulsions

In Vitro Models for Studying Secondary Plant Metabolite Digestion and Bioaccessibility

A standardised static in vitro digestion method suitable for food - an international consensus

INFOGEST static in vitro simulation of gastrointestinal food digestion

Mechanical and Thermal Pretreatments of Crushed Tomatoes: Effects on Consistency and In Vitro Accessibility of Lycopene

Processing of tomato: impact on in vitro bioaccessibility of lycopene and textural properties

Effect of cultivar and ripening on the polyphenol contents of East African highland bananas (Musa spp.)

Minimizing lipid oxidation during pH-shift processing of fish by-products by cross-processing with lingonberry press cake, shrimp shells or brown seaweed

Cross-processing herring and salmon co-products with agricultural and marine side-streams or seaweeds produces protein isolates more stable towards lipid oxidation

In Vitro Bioaccessibility of β-Carotene from Heat-Processed Orange-Fleshed Sweet Potato

Supercritical CO2 extraction of bilberry (Vaccinium myrtillus L.) seed oil: Fatty acid composition and antioxidant activity

Radial discharge high shear homogenization and ultrasonication assisted pH-shift processing of herring co-products with antioxidant-rich materials for maximum protein yield and functionality

Effects of Thermal Processing on the in Vitro Bioaccessibility and Microstructure of β-Carotene in Orange-Fleshed Sweet Potato

Assessing the digestibility and estimated bioavailability/ bioaccessibility of plant-based proteins and minerals from soy, pea, and faba bean ingredients

Assessing the digestibility and estimated bioavailability/bioaccessibility of plant-based protein from soy, pea and faba bean ingredients

Extracts of Digested Berries Increase the Survival of Saccharomyces cerevisiae during H2O2 Induced Oxidative Stress

Antioxidant and antimicrobial properties of organic fruits subjected to PEF-assisted osmotic dehydration

Formation of malondialdehyde (MDA), 4-hydroxy-2-hexenal (HHE) and 4-hydroxy-2-nonenal (HNE) in fish and fish oil during dynamic gastrointestinal in vitro digestion

Larger particle size of oat bran inhibits degradation and lowers extractability of β-glucan in sourdough bread – Potential implications for cholesterol-lowering properties in vivo

Oxidation of Cod Liver Oil during Gastrointestinal in Vitro Digestion

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