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C Dawczynski

Showing results (1-10 of 6) with videos related to

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Food & Function|March 17, 2020
Study on chemopreventive effects of raw and roasted β-glucan-rich waxy winter barley using an in vitro human colon digestion modelW Schlörmann, J Atanasov, S Lorkowski, et al.
Nutrition, Metabolism, and Cardiovascular Diseases : NMCD|December 3, 2015
Saturated fatty acids are not off the hookC Dawczynski, M E Kleber, W März, et al.
Food & Function|August 13, 2019
Impact of different roasting conditions on chemical composition, sensory quality and physicochemical properties of waxy-barley productsW Schlörmann, S Zetzmann, B Wiege, et al.
Food Chemistry|October 27, 2019
Impact of different roasting conditions on sensory properties and health-related compounds of oat productsW Schlörmann, S Zetzmann, B Wiege, et al.
Food & Function|September 29, 2021
Fermentation profile, cholesterol-reducing properties and chemopreventive potential of β-glucans from <i>Levilactobacillus brevis</i> and <i>Pediococcus claussenii</i> - a comparative study with β-glucans from different sourcesW Schlörmann, J A Bockwoldt, M F Mayr, et al.
Clinical Nutrition (Edinburgh, Scotland)|March 18, 2017
Docosahexaenoic acid in the treatment of rheumatoid arthritis: A double-blind, placebo-controlled, randomized cross-over study with microalgae vs. sunflower oilC Dawczynski, M Dittrich, T Neumann, et al.
Pageof 1

Showing results (1-10 of 6) with videos related to

Sort By:
Pageof 1
Food & Function|March 17, 2020
Study on chemopreventive effects of raw and roasted β-glucan-rich waxy winter barley using an in vitro human colon digestion modelW Schlörmann, J Atanasov, S Lorkowski, et al.
Nutrition, Metabolism, and Cardiovascular Diseases : NMCD|December 3, 2015
Saturated fatty acids are not off the hookC Dawczynski, M E Kleber, W März, et al.
Food & Function|August 13, 2019
Impact of different roasting conditions on chemical composition, sensory quality and physicochemical properties of waxy-barley productsW Schlörmann, S Zetzmann, B Wiege, et al.
Food Chemistry|October 27, 2019
Impact of different roasting conditions on sensory properties and health-related compounds of oat productsW Schlörmann, S Zetzmann, B Wiege, et al.
Food & Function|September 29, 2021
Fermentation profile, cholesterol-reducing properties and chemopreventive potential of β-glucans from <i>Levilactobacillus brevis</i> and <i>Pediococcus claussenii</i> - a comparative study with β-glucans from different sourcesW Schlörmann, J A Bockwoldt, M F Mayr, et al.
Clinical Nutrition (Edinburgh, Scotland)|March 18, 2017
Docosahexaenoic acid in the treatment of rheumatoid arthritis: A double-blind, placebo-controlled, randomized cross-over study with microalgae vs. sunflower oilC Dawczynski, M Dittrich, T Neumann, et al.
Pageof 1