Veronika Somoza
0000-0003-2456-9245
University of Vienna
140 papers found
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Intestinal Breast Cancer Resistance Protein (BCRP)/Bcrp1 and Multidrug Resistance Protein 3 (MRP3)/Mrp3 Are Involved in the Pharmacokinetics of Resveratrol
Interactions of the advanced glycation end product inhibitor pyridoxamine and the antioxidant α-lipoic acid on insulin resistance in the obese Zucker rat
The 9th International Symposium on the Maillard Reaction. Preface.
Plasma Concentration and Urinary Excretion of Nɛ-(Carboxymethyl)lysine in Breast Milk- and Formula-fed Infants
Risk-Benefit Considerations of Mitigation Measures on Acrylamide Content of Foods – A Case Study on Potatoes, Cereals and Coffee
Induction of Heat Shock Proteins and the Proteasome System by Casein-Nɛ-(Carboxymethyl)lysine andNɛ-(Carboxymethyl)lysine in Caco-2 Cells
Time-dependent Component-specific Regulation of Gastric Acid Secretion-related Proteins by Roasted Coffee Constituents
Physiological Effects of Thermally Treated Foods
Renal function, Oxidative stress, Micro-inflamation, and Advanced glycation end products (AGEs) in obese children and adolescents
Postprandial glucose and free fatty acid response is improved by wheat bread fortified with germinated wheat seedlings
Effects of Dietary α-Linolenic Acid, Eicosapentaenoic Acid or Docosahexaenoic Acid on Parameters of Glucose Metabolism in Healthy Volunteers
Dietary Eicosapentaenoic Acid and Docosahexaenoic Acid Are More Effective than Alpha-Linolenic Acid in Improving Insulin Sensitivity in Rats
Identification of volatile orange juice components that increase the IL-4 and IL-10 formation in buccal cells
A novel method to measure both the reductive and the radical scavenging activity in a linoleic acid model system
Characterization of α-Terpineol as an Anti-inflammatory Component of Orange Juice by in Vitro Studies Using Oral Buccal Cells
Dietary advanced glycation endproducts (AGEs) and their health effects – PRO
The Maillard Reaction in Food and Medicine
Lung level of HMBG1 is elevated in response to advanced glycation end product-enriched foodin vivo
Maillard reaction products enriched food extract reduce the expression of myofibroblast phenotype markers
Forty years of furosine – Forty years of using Maillard reaction products as indicators of the nutritional quality of foods
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