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2024
Saeed, W., Ismail, T., Qamar, M., & Esatbeyoglu, T. (2024). Bioactivity Profiling and Phytochemical Analysis of Carissa carandas Extracts: Antioxidant, Anti-Inflammatory, and Anti-Urinary Tract Infection Properties. Antioxidants, 13(9), Artikel 1037. https://doi.org/10.3390/antiox13091037
Saeed, W., Ismail, T., Qamar, M., Khan, M. Z., Ahmad, N., Mubarak, M. S., & Esatbeyoglu, T. (2024). Carissa carandas: A multi-faceted approach to health, wellness, and commerce. Journal of Agriculture and Food Research, 18, Artikel 101274. https://doi.org/10.1016/j.jafr.2024.101274
Sarıtaş, S., Portocarrero, A. C. M., López, J. M. M., Lombardo, M., Koch, W., Raposo, A., El-Seedi, H. R., Alves, J. L. D. B., Esatbeyoglu, T., Karav, S., & Witkowska, A. M. (2024). The impact of fermentation on the antioxidant activity of food products. Molecules, 29(16), Artikel 3941. https://doi.org/10.3390/molecules29163941
Savic-Hartwig, M., Kerlikowsky, F., van de Flierdt, E., Hahn, A., & Schuchardt, J. P. (2024). A micronutrient supplement modulates homocysteine levels regardless of vitamin B biostatus in elderly subjects. International Journal for Vitamin and Nutrition Research, 94(2), 120-132. https://doi.org/10.1024/0300-9831/a000777
Schmieta, H. M.-L., Greupner, T., Schneider, I., Wrobel, S., Christa, V., Kutzner, L., Hahn, A., Harris, W. S., Schebb, N. H., & Schuchardt, J. P. (2024). Plasma levels of EPA and DHA after ingestion of a single dose of EPA and DHA ethyl esters. LIPIDS. Vorabveröffentlichung online. https://doi.org/10.1002/lipd.12417
Schroeder, S., Schimke, L. M., Bindrich, U., Dewettinck, K., Franke, K., Heinz, V., de Walle, D. V., & Middendorf, D. (2024). Influence of PET as single-use contact material on gloss and surface properties of chocolate. Food Structure, 40, Artikel 100375. https://doi.org/10.1016/j.foostr.2024.100375
Schroeder, S., Beiner, A. N., Bindrich, U., Dewettinck, K., Franke, K., Heinz, V., Walle, D. V. D., & Middendorf, D. (2024). Influencing chocolate gloss inhomogeneities by the choice of surface-active substance and contact material. Food Structure, 40, Artikel 100373. https://doi.org/10.1016/j.foostr.2024.100373
Schroeder, S., Bindrich, U., Heinz, V., Middendorf, D., Dewetting, K., Van de Walle, D., & Franke, K. (2024). Mould property influence on chocolate surface gloss. Manufacturing Confectioner, 104(August), 43-52.
Schuchardt, J. P., Kräter, M., Schlögel, M., Guck, J., van Oirschot-Hermans, B. A., Bos, J., van Wijk, R., Tintle, N. L., Westra, J., Kerlikowsky, F., Hahn, A., & Harris, W. S. (2024). Omega-3 supplementation changes the physical properties of leukocytes but not erythrocytes in healthy individuals: An exploratory trial. Prostaglandins Leukotrienes and Essential Fatty Acids, 202, Artikel 102636. https://doi.org/10.1016/j.plefa.2024.102636
Schuchardt, J. P., Beinhorn, P., Hu, X. F., Chan, H. M., Roke, K., Bernasconi, A., Hahn, A., Sala-Vila, A., Stark, K. D., & Harris, W. S. (2024). Omega-3 world map: 2024 update. Progress in lipid research, 95, Artikel 101286. https://doi.org/10.1016/j.plipres.2024.101286
