UB Paderborn / Katalog / Suche / in CDI

Sortiert nach

Einfacher Volltextzugriff von (fast) überall

Installieren Sie die LibKey Nomad-Browsererweiterung und erhalten Sie von vielen Webseiten einfachen Zugriff auf lizenzierte Volltexte oder Open Access Publikationen. Mehr erfahren...

Torpor enhances synaptic strength and restores memory performance in a mouse model of Alzheimer’s disease

Scientific reports, 2021-07, Vol.11 (1), p.15486-15486, Article 15486

2021

Volltextzugriff (PDF)

Neuroprotective hypothermia – Why keep your head cool during ischemia and reperfusion

Biochimica et biophysica acta, 2016-11, Vol.1860 (11), p.2521-2528

2016

Volltextzugriff (PDF)

Torpor induces reversible tau hyperphosphorylation and accumulation in mice expressing human tau

Acta neuropathologica communications, 2024-06, Vol.12 (1), p.86-11

2024

Volltextzugriff (PDF)

Guanabenz ameliorates disease in vanishing white matter mice in contrast to sephin1

Annals of clinical and translational neurology, 2022-08, Vol.9 (8), p.1147-1162

2022

Volltextzugriff (PDF)

Mitochondrial Targeting against Alzheimer's Disease: Lessons from Hibernation

Cells (Basel, Switzerland), 2023-12, Vol.13 (1), p.12

2023

Volltextzugriff (PDF)

Distinct cell type-specific protein signatures in GRN and MAPT genetic subtypes of frontotemporal dementia

Acta neuropathologica communications, 2022-07, Vol.10 (1), p.1-100, Article 100

2022

Volltextzugriff (PDF)

Serum neurofilament light release levels as marker of neurotoxicity in general anesthesia versus hypnosis: A prospective non-randomized trial

Acta anaesthesiologica belgica, 2024-09, Vol.75 (3), p.157-169

2024

Volltextzugriff (PDF)

Protective Influence of Several Packaging Materials on Light Oxidation of Milk

Journal of dairy science, 2005-02, Vol.88 (2), p.499-510

2005

Volltextzugriff (PDF)

The hibernation-derived compound SUL-138 shifts the mitochondrial proteome towards fatty acid metabolism and prevents cognitive decline and amyloid plaque formation in an Alzheimer's disease mouse model

Alzheimer's research & therapy, 2022-12, Vol.14 (1), p.183-183, Article 183

2022

Volltextzugriff (PDF)

Assessment of the acrylamide intake of the Belgian population and the effect of mitigation strategies

Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 2010-09, Vol.27 (9), p.1199-1207

2010

Volltextzugriff (PDF)

Influence of Oil Type on the Amounts of Acrylamide Generated in a Model System and in French Fries

Journal of agricultural and food chemistry, 2005-07, Vol.53 (15), p.6170-6174

2005

Volltextzugriff (PDF)

Impact of additives to lower the formation of acrylamide in a potato model system through pH reduction and other mechanisms

Food chemistry, 2008-03, Vol.107 (1), p.26-31

2008

Volltextzugriff (PDF)

Formation of semicarbazide upon hypochlorous acid treatment of nitrogen containing compounds

Communications in agricultural and applied biological sciences, 2011, Vol.76 (1), p.115

2011

Volltextzugriff (PDF)

Impact of chemical pre-treatments on the acrylamide formation and sensorial quality of potato crisps

Food chemistry, 2008-02, Vol.106 (3), p.914-922

2008

Volltextzugriff (PDF)

Importance of Oil Degradation Components in the Formation of Acrylamide in Fried Foodstuffs

Journal of agricultural and food chemistry, 2008-08, Vol.56 (15), p.6141-6144

2008

Volltextzugriff (PDF)

Influence of Storage Practices on Acrylamide Formation during Potato Frying

Journal of agricultural and food chemistry, 2005-08, Vol.53 (16), p.6550-6557

2005

Volltextzugriff (PDF)

Hypochlorite-induced oxidation of dairy proteins: impact of pH and oxidant concentration

Communications in agricultural and applied biological sciences, 2008, Vol.73 (1), p.163

2008

Volltextzugriff (PDF)

Changes induced in whey protein due to interactions with lipids

Communications in agricultural and applied biological sciences, 2008, Vol.73 (1), p.115

2008

Volltextzugriff (PDF)

Influence of Fertilization on Acrylamide Formation during Frying of Potatoes Harvested in 2003

Journal of agricultural and food chemistry, 2006-01, Vol.54 (2), p.404-408

2006

Volltextzugriff (PDF)

Role of Water upon the Formation of Acrylamide in a Potato Model System

Journal of agricultural and food chemistry, 2006-11, Vol.54 (24), p.9092-9098

2006

Volltextzugriff (PDF)

Chemical pre-treatments of potato products: mechanisms of acrylamide mitigation and effects on the sensorial quality

Communications in agricultural and applied biological sciences, 2007, Vol.72 (1), p.9

2007

Volltextzugriff (PDF)

Towards a better understanding in acrylamide formation, degradation and reduction in model systems (and foodstuffs)

Czech Journal of Food Sciences, 2004-12, Vol.22 (SI - Chem. Reactions in Foods V), p.S11-S14

2004

Volltextzugriff (PDF)

Selection Criteria for Potato Tubers To Minimize Acrylamide Formation during Frying

Journal of agricultural and food chemistry, 2006-03, Vol.54 (6), p.2199-2205

2006

Volltextzugriff (PDF)

Acrylamide formation during frying of potatoes: thorough investigation on the influence of crop and process variables

Czech Journal of Food Sciences, 2004-12, Vol.22 (SI - Chem. Reactions in Foods V), p.S15-S18

2004

Volltextzugriff (PDF)

Acrylamide formation during frying of potatoes: thorough investigation on the influence of crop and process variables

Communications in agricultural and applied biological sciences, 2004, Vol.69 (2), p.109

2004

Volltextzugriff (PDF)

1 – 25 von 176

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(137)
Mit Volltextzugriff
(130)

Publikationsform

Sprache

Erscheinungsjahr

n.n

Thema

Science & Technology
(87)
Humans
(60)
Life Sciences & Biomedicine
(59)
Physical Sciences
(34)
Chemistry
(25)
Biological And Medical Sciences
(24)
Female
(23)
Animals
(22)
Male
(22)
Physics
(20)
Chemical Sciences
(17)
Mice
(16)
Middle Aged
(16)
Fundamental And Applied Biological Sciences. Psychology
(15)
Or Physical Chemistry
(15)
Theoretical And
(15)
Chemistry, Physical
(14)
Adult
(13)
Physics, Atomic, Molecular & Chemical
(13)
Medical Sciences
(12)

15 weitere anzeigen...

Weniger anzeigen...

Neu hinzugefügt

... seit 90 Tagen
(2)

Menü

Weitere Dienste

Einstellungen

Torpor enhances synaptic strength and restores memory performance in a mouse model of Alzheimer’s disease

Neuroprotective hypothermia – Why keep your head cool during ischemia and reperfusion

Torpor induces reversible tau hyperphosphorylation and accumulation in mice expressing human tau

Guanabenz ameliorates disease in vanishing white matter mice in contrast to sephin1

Mitochondrial Targeting against Alzheimer's Disease: Lessons from Hibernation

Distinct cell type-specific protein signatures in GRN and MAPT genetic subtypes of frontotemporal dementia

Serum neurofilament light release levels as marker of neurotoxicity in general anesthesia versus hypnosis: A prospective non-randomized trial

Protective Influence of Several Packaging Materials on Light Oxidation of Milk

The hibernation-derived compound SUL-138 shifts the mitochondrial proteome towards fatty acid metabolism and prevents cognitive decline and amyloid plaque formation in an Alzheimer's disease mouse model

Assessment of the acrylamide intake of the Belgian population and the effect of mitigation strategies

Influence of Oil Type on the Amounts of Acrylamide Generated in a Model System and in French Fries

Impact of additives to lower the formation of acrylamide in a potato model system through pH reduction and other mechanisms

Formation of semicarbazide upon hypochlorous acid treatment of nitrogen containing compounds

Impact of chemical pre-treatments on the acrylamide formation and sensorial quality of potato crisps

Importance of Oil Degradation Components in the Formation of Acrylamide in Fried Foodstuffs

Influence of Storage Practices on Acrylamide Formation during Potato Frying

Hypochlorite-induced oxidation of dairy proteins: impact of pH and oxidant concentration

Changes induced in whey protein due to interactions with lipids

Influence of Fertilization on Acrylamide Formation during Frying of Potatoes Harvested in 2003

Role of Water upon the Formation of Acrylamide in a Potato Model System

Chemical pre-treatments of potato products: mechanisms of acrylamide mitigation and effects on the sensorial quality

Towards a better understanding in acrylamide formation, degradation and reduction in model systems (and foodstuffs)

Selection Criteria for Potato Tubers To Minimize Acrylamide Formation during Frying

Acrylamide formation during frying of potatoes: thorough investigation on the influence of crop and process variables

Acrylamide formation during frying of potatoes: thorough investigation on the influence of crop and process variables

Suchergebnisse filtern