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Roman Lang

Showing results (21-30 of 51) with videos related to

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The Journal of Nutritional Biochemistry|April 29, 2014
Structure-dependent effects of pyridine derivatives on mechanisms of intestinal fatty acid uptake: regulation of nicotinic acid receptor and fatty acid transporter expressionAnnett Riedel, Roman Lang, Barbara Rohm, et al.
Food Chemistry|December 22, 2024
Contribution of mozambioside roasting products to coffee's bitter tasteColine Bichlmaier, Sonja Maria Fröhlich, Valeria Brychcy, et al.
Molecular Nutrition & Food Research|December 8, 2011
Multi-parametric approach to identify coffee components that regulate mechanisms of gastric acid secretionMalte Rubach, Roman Lang, Elisabeth Seebach, et al.
Archives of Oral Biology|June 4, 2019
Activity and distribution pattern of enzymes in the in-situ pellicle of childrenSusann Hertel, Annika Schulz, Roman Lang, et al.
Molecular Nutrition & Food Research|February 11, 2014
A dark brown roast coffee blend is less effective at stimulating gastric acid secretion in healthy volunteers compared to a medium roast market blendMalte Rubach, Roman Lang, Gerhard Bytof, et al.
Biochimica Et Biophysica Acta. Bioenergetics|June 30, 2020
Comparative assessment of purified saponins as permeabilization agents during respirometryCorinna Dawid, Daniela Weber, Eva Musiol, et al.
Molecular Nutrition & Food Research|December 4, 2015
Coffee consumption rapidly reduces background DNA strand breaks in healthy humans: Results of a short-term repeated uptake intervention studyTamara Bakuradze, Roman Lang, Thomas Hofmann, et al.
Food & Function|January 23, 2014
N-methylpyridinium, a degradation product of trigonelline upon coffee roasting, stimulates respiratory activity and promotes glucose utilization in HepG2 cellsAnnett Riedel, Christina Maria Hochkogler, Roman Lang, et al.
Food Chemistry|March 3, 2024
Identification of mozambioside roasting products and their bitter taste receptor activationColine Czech, Tatjana Lang, Angelika Graßl, et al.
Journal of Agricultural and Food Chemistry|May 22, 2020
Numerous Compounds Orchestrate Coffee's BitternessTatjana Lang, Roman Lang, Antonella Di Pizio, et al.
Pageof 6

Showing results (21-30 of 51) with videos related to

Sort By:
Pageof 6
The Journal of Nutritional Biochemistry|April 29, 2014
Structure-dependent effects of pyridine derivatives on mechanisms of intestinal fatty acid uptake: regulation of nicotinic acid receptor and fatty acid transporter expressionAnnett Riedel, Roman Lang, Barbara Rohm, et al.
Food Chemistry|December 22, 2024
Contribution of mozambioside roasting products to coffee's bitter tasteColine Bichlmaier, Sonja Maria Fröhlich, Valeria Brychcy, et al.
Molecular Nutrition & Food Research|December 8, 2011
Multi-parametric approach to identify coffee components that regulate mechanisms of gastric acid secretionMalte Rubach, Roman Lang, Elisabeth Seebach, et al.
Archives of Oral Biology|June 4, 2019
Activity and distribution pattern of enzymes in the in-situ pellicle of childrenSusann Hertel, Annika Schulz, Roman Lang, et al.
Molecular Nutrition & Food Research|February 11, 2014
A dark brown roast coffee blend is less effective at stimulating gastric acid secretion in healthy volunteers compared to a medium roast market blendMalte Rubach, Roman Lang, Gerhard Bytof, et al.
Biochimica Et Biophysica Acta. Bioenergetics|June 30, 2020
Comparative assessment of purified saponins as permeabilization agents during respirometryCorinna Dawid, Daniela Weber, Eva Musiol, et al.
Molecular Nutrition & Food Research|December 4, 2015
Coffee consumption rapidly reduces background DNA strand breaks in healthy humans: Results of a short-term repeated uptake intervention studyTamara Bakuradze, Roman Lang, Thomas Hofmann, et al.
Food & Function|January 23, 2014
N-methylpyridinium, a degradation product of trigonelline upon coffee roasting, stimulates respiratory activity and promotes glucose utilization in HepG2 cellsAnnett Riedel, Christina Maria Hochkogler, Roman Lang, et al.
Food Chemistry|March 3, 2024
Identification of mozambioside roasting products and their bitter taste receptor activationColine Czech, Tatjana Lang, Angelika Graßl, et al.
Journal of Agricultural and Food Chemistry|May 22, 2020
Numerous Compounds Orchestrate Coffee's BitternessTatjana Lang, Roman Lang, Antonella Di Pizio, et al.
Pageof 6