Publications by authors named "Gerhard Bytof"

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Glyphosate losses through various stages of coffee production and consequences for human exposure.
Gerhard Bytof, Oliver Suesse-Herrmann, Meike Holtmann, Jessica A Falenski, Viviane Theurillat

Food Addit Contam Part A Chem Anal Control Expo Risk Assess· January 2025

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Cardiometabolic effects of two coffee blends differing in content for major constituents in overweight adults: a randomized controlled trial.
Kerstin Kempf, Hubert Kolb, Babette Gärtner, Gerhard Bytof, Herbert Stiebitz

Eur J Nutr· August 2015

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Potential antioxidant response to coffee - A matter of genotype?
Ute Hassmann, Larisa M Haupt, Robert A Smith, Swantje Winkler, Gerhard Bytof

Meta Gene· December 2014

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A dark brown roast coffee blend is less effective at stimulating gastric acid secretion in healthy volunteers compared to a medium roast market blend.
Malte Rubach, Roman Lang, Gerhard Bytof, Herbert Stiebitz, Ingo Lantz

Mol Nutr Food Res· June 2014

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N-methylpyridinium, a degradation product of trigonelline upon coffee roasting, stimulates respiratory activity and promotes glucose utilization in HepG2 cells.
Annett Riedel, Christina Maria Hochkogler, Roman Lang, Gerhard Bytof, Ingo Lantz

Food Funct· March 2014

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Quantitative studies on roast kinetics for bioactives in coffee.
Roman Lang, Erkan Firat Yagar, Anika Wahl, Anja Beusch, Andreas Dunkel, Gerhard Bytof

J Agric Food Chem· December 2013

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Caffeine dose-dependently induces thermogenesis but restores ATP in HepG2 cells in culture.
Annett Riedel, Marc Pignitter, Christina M Hochkogler, Barbara Rohm, Jessica Walker, Gerhard Bytof

Food Funct· September 2012

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Effect of coffee combining green coffee bean constituents with typical roasting products on the Nrf2/ARE pathway in vitro and in vivo.
Nadine Volz, Ute Boettler, Swantje Winkler, Nicole Teller, Christoph Schwarz, Gerhard Bytof

J Agric Food Chem· September 2012

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Induction of antioxidative Nrf2 gene transcription by coffee in humans: depending on genotype?
Ute Boettler, Nadine Volz, Nicole Teller, Larisa M Haupt, Tamara Bakuradze, Gerhard Bytof

Mol Biol Rep· June 2012

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Dark roast coffee is more effective than light roast coffee in reducing body weight, and in restoring red blood cell vitamin E and glutathione concentrations in healthy volunteers.
Christine Kotyczka, Ute Boettler, Roman Lang, Herbert Stiebitz, Gerhard Bytof

Mol Nutr Food Res· October 2011

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Coffees rich in chlorogenic acid or N-methylpyridinium induce chemopreventive phase II-enzymes via the Nrf2/ARE pathway in vitro and in vivo.
Ute Boettler, Nadine Volz, Gudrun Pahlke, Nicole Teller, Christine Kotyczka, Gerhard Bytof

Mol Nutr Food Res· May 2011

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Antioxidant-rich coffee reduces DNA damage, elevates glutathione status and contributes to weight control: results from an intervention study.
Tamara Bakuradze, Nadine Boehm, Christine Janzowski, Roman Lang, Thomas Hofmann, Gerhard Bytof

Mol Nutr Food Res· May 2011

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Antioxidant effectiveness of coffee extracts and selected constituents in cell-free systems and human colon cell lines.
Tamara Bakuradze, Roman Lang, Thomas Hofmann, Herbert Stiebitz, Gerhard Bytof

Mol Nutr Food Res· December 2010

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The storage of green coffee (Coffea arabica): decrease of viability and changes of potential aroma precursors.
Dirk Selmar, Gerhard Bytof, Sven-Erik Knopp

Ann Bot· January 2008

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Transient occurrence of seed germination processes during coffee post-harvest treatment.
Gerhard Bytof, Sven-Erik Knopp, Daniela Kramer, Björn Breitenstein, Jan H W Bergervoet

Ann Bot· July 2007

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