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231 |
Isoprenoid biosynthesis and stability in developing green and achlorophyllous leaves of Rye (Secale cereale L.)
Gölz, Peter. - Frankfurt am Main : Universitätsbibliothek Johann Christian Senckenberg, 2014
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232 |
Die Rolle von Brot und Kartoffeln in der historischen Entwicklung der Nahrungsgewohnheiten
Teuteberg, Hans Jürgen. - Münster : Universitäts- und Landesbibliothek Münster, 2013
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233 |
Nutritional, antioxidant, and glycaemic characteristics of new functional bread
Enthalten in Chemical papers Bd. 67, 2013, Nr. 3: 284-291. 8 S.
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234 |
Hydroxylated phenylacetamides derived from bioactive benzoxazinoids are bioavailable in humans after habitual consumption of whole grain sourdough rye bread
Enthalten in Molecular nutrition & food research Bd. 57, 2013, Nr. 10: 1859-1873. 15 S.
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235 |
UPLC‐QTOF/MS metabolic profiling unveils urinary changes in humans after a whole grain rye versus refined wheat bread intervention
Enthalten in Molecular nutrition & food research Bd. 57, 2013, Nr. 3: 412-422. 11 S.
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236 |
Increases in Both Acute and Chronic Temperature Potentiate Tocotrienol Concentrations in Wild Barley at ‘Evolution Canyon’
Enthalten in Chemistry & biodiversity Bd. 10, 2013, Nr. 9: 1696-1705. 10 S.
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237 |
Total Synthesis of ent ‐Hyperione A and ent ‐Hyperione B
Enthalten in Asian journal of organic chemistry Bd. 2, 2013, Nr. 6: 491-493. 3 S.
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238 |
Composition of neutral lipid classes and content of fatty acids throughout sourdough breadmaking
Enthalten in European journal of lipid science and technology Bd. 114, 2012, Nr. 3: 294-305. 12 S.
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239 |
An acyl-Claisen approach to the synthesis of lignans and substituted pyrroles
Enthalten in Pure and applied chemistry Bd. 84, 2012, Nr. 7: 1557-1565
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240 |
Isolation and chromosomal localization of new MITE-like sequences from Secale
Enthalten in Biologia Bd. 67, 2012, Nr. 1: 126-131. 6 S.
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