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Localization and chemical speciation of europium(III) in Brassica napus plants.
Ecotoxicol Environ Saf. 2023 Apr 1;254:114741. doi: 10.1016/j.ecoenv.2023.114741. Epub 2023 Mar 9.
Ecotoxicol Environ Saf. 2023.
PMID: 36950990
Free article.
Bioassociation of U(VI) and Eu(III) by Plant (Brassica napus) Suspension Cell Cultures-A Spectroscopic Investigation.
Jessat J, Sachs S, Moll H, John W, Steudtner R, Hübner R, Bok F, Stumpf T.
Jessat J, et al.
Environ Sci Technol. 2021 May 18;55(10):6718-6728. doi: 10.1021/acs.est.0c05881. Epub 2021 Apr 30.
Environ Sci Technol. 2021.
PMID: 33929840
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A comprehensive study on the interaction of Eu(III) and U(VI) with plant cells (Daucus carota) in suspension.
Jessat J, Moll H, John WA, Bilke ML, Hübner R, Kretzschmar J, Steudtner R, Drobot B, Stumpf T, Sachs S.
Jessat J, et al. Among authors: john wa.
J Hazard Mater. 2022 Oct 5;439:129520. doi: 10.1016/j.jhazmat.2022.129520. Epub 2022 Jul 5.
J Hazard Mater. 2022.
PMID: 35908404
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Endocytosis is a significant contributor to uranium(VI) uptake in tobacco (Nicotiana tabacum) BY-2 cells in phosphate-deficient culture.
John WA, Lückel B, Matschiavelli N, Hübner R, Matschi S, Hoehenwarter W, Sachs S.
John WA, et al.
Sci Total Environ. 2022 Jun 1;823:153700. doi: 10.1016/j.scitotenv.2022.153700. Epub 2022 Feb 7.
Sci Total Environ. 2022.
PMID: 35168012
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Experimentally modelling cocoa bean fermentation reveals key factors and their influences.
John WA, Böttcher NL, Behrends B, Corno M, D'souza RN, Kuhnert N, Ullrich MS.
John WA, et al.
Food Chem. 2020 Jan 1;302:125335. doi: 10.1016/j.foodchem.2019.125335. Epub 2019 Aug 8.
Food Chem. 2020.
PMID: 31416001
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Forcing fermentation: Profiling proteins, peptides and polyphenols in lab-scale cocoa bean fermentation.
John WA, Böttcher NL, Aßkamp M, Bergounhou A, Kumari N, Ho PW, D'Souza RN, Nevoigt E, Ullrich MS.
John WA, et al.
Food Chem. 2019 Apr 25;278:786-794. doi: 10.1016/j.foodchem.2018.11.108. Epub 2018 Dec 2.
Food Chem. 2019.
PMID: 30583444
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Aseptic artificial fermentation of cocoa beans can be fashioned to replicate the peptide profile of commercial cocoa bean fermentations.
John WA, Kumari N, Böttcher NL, Koffi KJ, Grimbs S, Vrancken G, D'Souza RN, Kuhnert N, Ullrich MS.
John WA, et al.
Food Res Int. 2016 Nov;89(Pt 1):764-772. doi: 10.1016/j.foodres.2016.10.011. Epub 2016 Oct 12.
Food Res Int. 2016.
PMID: 28460977
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