Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Helmut Dietrich

Showing results (31-40 of 41) with videos related to

Pageof 5
Sort By:
Cancer Epidemiology, Biomarkers & Prevention : a Publication of the American Association for Cancer Research, Cosponsored by the American Society of Preventive Oncology|December 10, 2008
Anthocyanin/polyphenolic-rich fruit juice reduces oxidative cell damage in an intervention study with patients on hemodialysisThomas M Spormann, Franz W Albert, Thomas Rath, et al.
Molecular Nutrition & Food Research|March 4, 2011
Colonic availability of polyphenols and D-(-)-quinic acid after apple smoothie consumptionStephanie Hagl, Hannah Deusser, Buelent Soyalan, et al.
European Journal of Nutrition|July 24, 2010
Apple juice intervention modulates expression of ARE-dependent genes in rat colon and liverBülent Soyalan, Jutta Minn, Hans J Schmitz, et al.
Journal of Agricultural and Food Chemistry|May 23, 2008
Comparative study of pulsed electric field and thermal processing of apple juice with particular consideration of juice quality and enzyme deactivationSusanne Schilling, Sandra Schmid, Henry Jäger, et al.
Cardiovascular Research|December 17, 2008
Differential effects of red and white wines on inhibition of the platelet-derived growth factor receptor: impact of the mash fermentationJan Sparwel, Marius Vantler, Evren Caglayan, et al.
Biotechnology Journal|August 8, 2006
An anthocyanin/polyphenolic-rich fruit juice reduces oxidative DNA damage and increases glutathione level in healthy probandsTamara Weisel, Matthias Baum, Gerhard Eisenbrand, et al.
Journal of Agricultural and Food Chemistry|July 16, 2008
Antioxidant effectiveness of phenolic apple juice extracts and their gut fermentation products in the human colon carcinoma cell line caco-2Phillip Bellion, Thomas Hofmann, Beatrice L Pool-Zobel, et al.
Plos One|June 14, 2013
Promoting myelination in an in vitro mouse model of the peripheral nervous system: the effect of wine ingredients [corrected]Mark Stettner, Kathleen Wolffram, Anne K Mausberg, et al.
Food & Function|February 14, 2013
Apple procyanidins affect several members of the ErbB receptor tyrosine kinase family in vitroNicole Teller, Matthias Roth, Melanie Esselen, et al.
Transplantation|April 2, 2015
Successful detoxification and liver transplantation in a severe poisoning with a chemical wood preservative containing chromium, copper, and arsenicChristian Breuer, Jun Oh, Daniela Nolkemper, et al.
Pageof 5

Showing results (31-40 of 41) with videos related to

Sort By:
Pageof 5
Cancer Epidemiology, Biomarkers & Prevention : a Publication of the American Association for Cancer Research, Cosponsored by the American Society of Preventive Oncology|December 10, 2008
Anthocyanin/polyphenolic-rich fruit juice reduces oxidative cell damage in an intervention study with patients on hemodialysisThomas M Spormann, Franz W Albert, Thomas Rath, et al.
Molecular Nutrition & Food Research|March 4, 2011
Colonic availability of polyphenols and D-(-)-quinic acid after apple smoothie consumptionStephanie Hagl, Hannah Deusser, Buelent Soyalan, et al.
European Journal of Nutrition|July 24, 2010
Apple juice intervention modulates expression of ARE-dependent genes in rat colon and liverBülent Soyalan, Jutta Minn, Hans J Schmitz, et al.
Journal of Agricultural and Food Chemistry|May 23, 2008
Comparative study of pulsed electric field and thermal processing of apple juice with particular consideration of juice quality and enzyme deactivationSusanne Schilling, Sandra Schmid, Henry Jäger, et al.
Cardiovascular Research|December 17, 2008
Differential effects of red and white wines on inhibition of the platelet-derived growth factor receptor: impact of the mash fermentationJan Sparwel, Marius Vantler, Evren Caglayan, et al.
Biotechnology Journal|August 8, 2006
An anthocyanin/polyphenolic-rich fruit juice reduces oxidative DNA damage and increases glutathione level in healthy probandsTamara Weisel, Matthias Baum, Gerhard Eisenbrand, et al.
Journal of Agricultural and Food Chemistry|July 16, 2008
Antioxidant effectiveness of phenolic apple juice extracts and their gut fermentation products in the human colon carcinoma cell line caco-2Phillip Bellion, Thomas Hofmann, Beatrice L Pool-Zobel, et al.
Plos One|June 14, 2013
Promoting myelination in an in vitro mouse model of the peripheral nervous system: the effect of wine ingredients [corrected]Mark Stettner, Kathleen Wolffram, Anne K Mausberg, et al.
Food & Function|February 14, 2013
Apple procyanidins affect several members of the ErbB receptor tyrosine kinase family in vitroNicole Teller, Matthias Roth, Melanie Esselen, et al.
Transplantation|April 2, 2015
Successful detoxification and liver transplantation in a severe poisoning with a chemical wood preservative containing chromium, copper, and arsenicChristian Breuer, Jun Oh, Daniela Nolkemper, et al.
Pageof 5