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Finished Projects on the subject "Physiology of Nutrition"
BfR stakeholder and public survey: Fourth evaluation on consumer protection in Germany
Project code:
BfR-RIKO-08-012017
Excutive institution:
BfR - Department 2: Risk Communication
Contract period:
2016
- 2017
Bioavailability of coumarin from cinnamon and cinnamon-containing food (human study)
Project code:
BfR-LMS-08-1322-318
Excutive institution:
BfR - Department 5: Food Safety
Contract period:
2008
- 2009
Bioavailability of cyanide from marzipan (human study)
Project code:
BfR-LMS-08-1322-467
Excutive institution:
BfR - Department 5: Food Safety
Contract period:
2011
- 2011
Bioavailability of tenderisers in dust and food after oral intake in the model organism pig
Project code:
BfR-SiN-08-1322-555
Excutive institution:
BfR - Department 8: Safety in the Food Chain
Contract period:
2013
- 2016
Biodiversity of aroma patterns in carrots (Daucus carota L.)
Project code:
JKI-ÖPV-08-1262
Excutive institution:
Institute for Ecological Chemistry, Plant Analysis and Stored Products Protection
Contract period:
2007
- 2010
Biofilm problem in meat processing using the example of Listeria monocytogenes
Project code:
BfR-BIOS-02-1322-219
Excutive institution:
BfR - Department 4: Biological Safety
Contract period:
2006
- 2006
Biofunctional shell layers microcapsules
Project code:
keine Angaben
Excutive institution:
Institute of Food Technology and Food Chemistry
Contract period:
2008
- 2011
Biofunctionality of food and food ingredients on energy homoeostasis
Project code:
MRI-PBE-08-99
Excutive institution:
MRI - Department of Physiology and Biochemistry of Nutrition
Contract period:
2001
- 2017
Biokinetic of the rare sugar D-Allulose in human blood and urine (AlluloseBioverfügbarkeit)
Project code:
MRI-PBE-08-2020-39-Allulose
Excutive institution:
MRI - Department of Physiology and Biochemistry of Nutrition
Contract period:
2021
- 2023
Biomarker-based long-term analyses for the determination of the proportion of iodized salt originating from total salt intake and iodized salt´s contribution to overall iodine nutrition in the German population
Project code:
2817HS007
Excutive institution:
Institute of Nutritional and Food Sciences
Contract period:
2018
- 2019
