Joel Michael Walker, BSc PhD
Summer term 2023
270101 UE Practice in Analytical Chemistry
Winter term 2022
270101 UE Practice in Analytical Chemistry
Summer term 2022
270086 PR Practical Food Analysis Course II
Walker, J., Hosiner, A., Kergoat, S., Walker, J. M., & Somoza, V. (2016). Chewing unflavored gum does not reduce cortisol levels during a cognitive task but increases the response of the sympathetic nervous system. Physiology & Behavior, 154, 8-14. https://doi.org/10.1016/j.physbeh.2015.11.003
Walker, J., Imboeck, J. M., Walker, J. M., Maitra, A., Haririan, H., Rausch-Fan, X., Dodds, M., Inui, T., & Somoza, V. (2016). Magnolia officinalis L. Fortified Gum Improves Resistance of Oral Epithelial Cells Against Inflammation. The American Journal of Chinese Medicine, 44(6), 1167-1185. https://doi.org/10.1142/S0192415X16500658
Soares, D. J., Walker, J., Pignitter, M., Walker, J. M., Imboeck, J. M., Ehrnhoefer-Ressler, M. M., Brasil, I. M., & Somoza, V. (2014). Pitanga (Eugenia uniflora L.) fruit juice and two major constituents thereof exhibit anti-inflammatory properties in human gingival and oral gum epithelial cells. Food & Function: linking the chemistry and physics of food with health and nutrition, 5(11), 2981-2988. https://doi.org/10.1039/c4fo00509k
REICHELT, K., Ley, J. P., BLINGS, M., GOETZ, M. R., LEY, J., GOETZ, M., Somoza, V., Walker, J., & Walker, J. M. (2013). New substituted benzoic acid compounds, useful for prophylaxis and/or treatment of inflammation of skin, and chronic inflammatory diseases, preferably bowel disease and for reducing the release of an interleukin. (Patent No. EP2633885-A1 ; US2013236472-A1 ; US2013251730-A1 ; US8906958-B2).
LEY, J., REICHELT, K., GOETZ, M., BLINGS, M., Somoza, V., Walker, J., & Walker, J. M. (2013). Use of substituted 4-carboxyphenoxy compounds e.g. for prophylaxing and/or treating skin inflammation or chronic inflammatory diseases, to reduce the release of e.g. interleukin, and as pharmaceutical, cosmetic or dermatological preparation. (Patent No. EP2633886-A1 ).
Walker, J. M., Maitra, A., Walker, J., Ehrnhöfer-Reßler, M., Inui, T., & Somoza, V. (2013). Identification of Magnolia officinalis L. bark extract as the most potent anti-inflammatory of four plant extracts. The American Journal of Chinese Medicine, 41(3), 531-544. https://doi.org/10.1142/S0192415X13500389
Ehrnhöfer-Reßler, M., Fricke, K., Pignitter, M., Walker, J. M., Walker, J., Rychlik, M., & Somoza, V. (2013). Identification of 1,8-Cineole, Borneol, Camphor, and Thujone as Anti-inflammatory Compounds in a Salvia officinalis L. Infusion Using Human Gingival Fibroblasts. Journal of Agricultural and Food Chemistry, 61(14), 3451-3459. https://doi.org/10.1021/jf305472t
Andersen, G., Burkon, A., Sulzmaier, F. J., Walker, J. M., Leckband, G., Fuhst, R., Erbersdobler, H. F., & Somoza, V. (2011). High dose of dietary resveratrol enhances insulin sensitivity in healthy rats but does not lead to metabolite concentrations effective for SIRT1 expression. Molecular Nutrition & Food Research, 55(8), 1197-1206. https://doi.org/10.1002/mnfr.201100292