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Buchbeiträge

 

 

(12) Walker J, Somoza V (2017) Anti-inflammatory effects of odor compounds, Springer, Handbook of odor, chapter 35, pp 723-733, ISBN 978-3-319-26930-6


(11) Pignitter M, Somoza V, Stability of vitamins A and E in edible oils. In. Nutrition Security in a Changing Worlkd (Eds.: Biesalksi, Dewnowski, Dwyer, Strain), Springer Verlag, in press


10) Foth S, Holik AK, Somoza V (2016) The Maillard Reaction product N³-carboxymethyl-L-lysine induces heat shock proteins 72 and 90α via RAGE interaction in HEK-293 cells, Browned Flavors: Analysis, Formation, and Physiologigy ACS Symposium Series, 1237 (7) 81-101. DOI:10.1021/bk-2016-1237.ch007


(9) Rubach JM, Somoza V (2012) Impact of coffee and its components on gastric acid secretion. In: Coffee: Emerging Health Effects and Disease Prevention (eds. Chu YF et al.), John Wiley-Blackwell, pp. 275-92, ISBN 978-0-470-95878-0.


(8) Pignitter M, Somoza V (2012) Resveratrol and energy metabolism. In: Resveratrol: Sources, Production and Health Benefits (eds. Delmas D), Nova Press, pp. 205-38 ;ISBN 978-1-62081-997-5.


(7) Pignitter M, Somoza, V. Are vegetable oils always a reliable source of vitamin A? (2012) In: Sight and Life 26:18-27, ISBN 978-3-906412-67-2.


(6) Somoza, V. Co-authorship of the aid-booklet 1310 „Coffee, tea and cocoa“.(2012) Publisher: aid Infodienst Ernährung, Landwirtschaft, Verbraucherschutz e. V., Bonn, ISBN 978-3-8308-1029-2.


(5) Rubach JM, Somoza V (2012) Impact of coffee and its components on gastric acid secretion. In: Coffee: Emerging Health Effects and Disease Prevention (eds. Chu YF et al.), John Wiley-Blackwell, pp. 275-92, ISBN 978-0-470-95878-0. 2011


(4) Andersen G, Koehler P, Somoza V (2011) Metabolic effects of bread fortified with wheat sprouts and bioavailability of ferulic acid from wheat bran. In: Flour and breads and their fortification in health and disease prevention (eds. Victor RP, Watson RR, Patel VB), Academic Press/Elsevier Science, London, Burlington, San Diego, pp. 507-17, ISBN 978-0-12-380886-8.


(3) Ehrnhöfer M, Held S, Schieberle P, Somoza V (2011) Bioactivity of selected volatile compounds. In: Advances and Challenges in Flavor Chemistry and Biology (eds. Hofmann T, Meyerhof W, Schieberle P), Publisher: German Research Center for Food Chemistry, pp. 97-105, ISBN 9783938896389. 2006


(2) Somoza V (2006) Resveratrol. In: Praxishandbuch Functional Food (eds. Erbersdobler HF, Meyer AH), Behr’s Verlag, pp. 1-26, ISBN 978-3-86022-555-4. 2002


(1) Erbersdobler HF, Drusch S, Faist V (2002) Nutritional role of dairy products. Effects of processing on protein quality of milk and milk products. In: Encyclopedia of Dairy Sciences (eds. Roginski H, Fuguay JW, Fox PF), Academic Press/Elsevier Science, San Diego, CA, U.S.A., pp. 2137-43, ISBN 9780123744074.

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