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191 |
Effects of whole grain rye crisp bread for breakfast on appetite and energy intake in a subsequent meal: two randomised controlled trails with different amounts of test foods and breakfast energy content
Enthalten in Nutrition journal Bd. 13, 25.3.2014, Nr. 1, date:12.2014: 1-9
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192 |
Effects of whole grain rye, with and without resistant starch type 2 supplementation, on glucose tolerance, gut hormones, inflammation and appetite regulation in an 11–14.5 hour perspective; a randomized controlled study in healthy subjects
Enthalten in Nutrition journal Bd. 16, 21.4.2017, Nr. 1, date:12.2017: 1-11
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193 |
Efficient regeneration system from rye leaf base segments
Enthalten in SpringerPlus Bd. 5, 24.11.2016, Nr. 1, date:12.2016: 1-8
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194 |
Endosperm and whole grain rye breads are characterized by low post-prandial insulin response and a beneficial blood glucose profile
Enthalten in Nutrition journal Bd. 8, 25.9.2009, Nr. 1, date:12.2009: 1-11
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195 |
Enhanced response rate to pegylated liposomal doxorubicin in high grade serous ovarian carcinomas harbouring BRCA1 and BRCA2 aberrations
Enthalten in BMC cancer Bd. 18, 3.1.2018, Nr. 1, date:12.2018: 1-8
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196 |
Enhancement of the killing effect of low-temperature plasma on Streptococcus mutans by combined treatment with gold nanoparticles
Enthalten in Journal of nanobiotechnology Bd. 12, 8.8.2014, Nr. 1, date:12.2014: 1-8
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197 |
Ergot infection in winter rye hybrids shows differential contribution of male and female genotypes and environment
Enthalten in Euphytica Bd. 216, 1.4.2020, Nr. 4, date:4.2020: 1-14
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198 |
Erratum to: Shock induced endotheliopathy (SHINE) in acute critical illness - a unifying pathophysiologic mechanism
Enthalten in Critical care Bd. 21, 13.7.2017, Nr. 1, date:12.2017: 1
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199 |
Establishing the relationship of soil nitrogen immobilization to cereal rye residues in a mulched system
Enthalten in Plant and soil Bd. 426, 12.3.2018, Nr. 1-2, date:5.2018: 95-107
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200 |
Evaluation of physicochemical properties, antioxidant potential and baking quality of grain and flour of primitive rye (Secale cereale var. Multicaule)
Enthalten in Journal of food science and technology Bd. 56, 10.6.2019, Nr. 7, date:7.2019: 3422-3430
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