Dipl.-LMChem. Dr. Jessica Walker
T: +43-1-4277-52337
Aktuellmeldung: Büro: 1246 (neben Seminarraum 1), über HS 1 auf Ebene 2
Sprechstunde: Freitags von 9:30 bis 11:00 Uhr in Raum 1246
keine Terminvereinbarung notwendig
Sommersemester 2024
270013 SE Erstellen der Bachelorarbeit B - Analytische Chemie + Lebensmittelchemie
270052 VO Analytische Chemie I
270077 PR Chemisches Grundpraktikum II A
270082 SE Analysenauswertung
270090 VO Angewandte Lebensmittelanalytik
270099 VO Lebensmittelanalytik I
270101 UE Analytisch-chemisches Praktikum
270103 PR Wahlfachpraktikum B (Bachelormodul) - Analytische Chemie + Lebensmittelchemie
270207 SE Erstellen wissenschaftlicher Arbeiten
530021 SE Journal Club Analytical Chemistry - für Master und Diplom Studien
Wintersemester 2023
270006 VO Analytische Chemie II
270013 SE Erstellen der Bachelorarbeit B - Analytische Chemie + Lebensmittelchemie
270077 PR Chemisches Grundpraktikum II A
270082 SE Analysenauswertung
270090 VO Angewandte Lebensmittelanalytik
270099 VO Lebensmittelanalytik I
270101 UE Analytisch-chemisches Praktikum
270103 PR Wahlfachpraktikum B (Bachelormodul) - Analytische Chemie + Lebensmittelchemie
270106 VO Lebensmittelzusatzstoffe
270207 SE Erstellen wissenschaftlicher Arbeiten
530021 SE Journal Club Analytical Chemistry - für Master und Diplom Studien
Sommersemester 2023
270013 SE Erstellen der Bachelorarbeit B - Analytische Chemie + Lebensmittelchemie
270052 VO Analytische Chemie I
270077 PR Chemisches Grundpraktikum II A
270082 SE Analysenauswertung
270090 VO Angewandte Lebensmittelanalytik
270099 VO Lebensmittelanalytik I
270101 UE Analytisch-chemisches Praktikum
270103 PR Wahlfachpraktikum B (Bachelormodul) - Analytische Chemie + Lebensmittelchemie
270207 SE Erstellen wissenschaftlicher Arbeiten
530021 SE Journal Club Analytical Chemistry - für Master und Diplom Studien
Schueller, K., Hans, J., Pfeiffer, S., Walker, J., Ley, J. P., & Somoza, V. (2020). Identification of Interleukin-8-Reducing Lead Compounds Based on SAR Studies on Dihydrochalcone-Related Compounds in Human Gingival Fibroblasts (HGF-1 cells) in Vitro. Molecules, 25(6), [1382]. https://doi.org/10.3390/molecules25061382
Schueller, K., Hans, J., Pfeiffer, S., Walker, J., Ley, J., & Somoza, V. (2017). Identification of Interleukin 8-reducing lead compounds based on SAR studies on food-derived dihydrochalcones and related compounds in human gingival fibroblasts. American Chemical Society. Abstracts of Papers (at the National Meeting), 254.
Walker, J., Ley, J. P., Schwerzler, J., Lieder, B., Beltran, L., Ziemba, P. M., Hatt, H., Hans, J., Widder, S., Krammer, G. E., & Somoza, V. (2017). Nonivamide, a capsaicin analogue, exhibits anti-inflammatory properties in peripheral blood mononuclear cells and U-937 macrophages. Molecular Nutrition & Food Research, 61(2), [1600474]. https://doi.org/10.1002/mnfr.201600474
Walker, J., & Somoza, V. (2017). Anti-Inflammatory Effects of Odor Compounds. in A. Buettner (Hrsg.), Springer Handbooks: SPRINGER HANDBOOK OF ODOR (S. 723-733). Springer International Publishing AG . https://doi.org/10.1007/978-3-319-26932-0
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., Reichelt, K. V., Obst, K., Widder, S., Hans, J., Krammer, G. E., Ley, J. P., & Somoza, V. (2016). Identification of an anti-inflammatory potential of Eriodictyon angustifolium compounds in human gingival fibroblasts. Food & Function: linking the chemistry and physics of food with health and nutrition, 7(7), 3046-3055. https://doi.org/10.1039/c6fo00482b
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., Pignitter, M., Ehrnhöfer-Reßler, M., Walker, J., Brasil, I. M., & Somoza, V. (2015). Identification and Quantification of Oxidoselina-1,3,7(11)-Trien-8-One and Cyanidin-3-Glucoside as One of the Major Volatile and Non-Volatile Low-Molecular-Weight Constituents in Pitanga Pulp. PLoS ONE, 10(9), [e0138809]. https://doi.org/10.1371/journal.pone.0138809
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
Walker, J., Winhusen, T., Storkson, J. M., Lewis, D., Pariza, M. W., Somoza, E., & Somoza, V. (2014). Total antioxidant capacity is significantly lower in cocaine-dependent and methamphetamine-dependent patients relative to normal controls: results from a preliminary study. Human Psychopharmacology: Clinical and Experimental, 29(6), 537-543. https://doi.org/10.1002/hup.2430
Somoza, V., & Walker, J. (2014). Was schmeckt, kann auch gesund sein!?. Beitrag in 29. Südtiroler Herbstgespräche: Phytotherapie – Praxis und Wissenschaft, Bozen, Italien. http://www.phytoherbst.at/
Liszt, K., Eder, R., Marek, M., Walker, J., & Somoza, V. (2014). Identification of organic acids in wine that stimulate mechanisms of gastric acid secretion in healthy subject. in Division of Agricultural and Food Chemistry, Cornucopia including AGFD abstracts for the 248th American Chemical Society National Meeting (S. 32) http://www.acs.org/content/acs/en/meetings/fall-2014.html
Marko, D., Schröter, A., Bächler, S., & Walker, J. (2014). Impact of Oxidative Metabolism on the Bioactivity Profile of Isoflavones. in Abstracts Book of the 8th ISANH Congress on Polyphenols Applications (S. 72)
Bächler, S., Schroeter, A., Walker, J., Aichinger, G., & Marko, D. (2014). Oxidative metabolism enhances the cytotoxic and genotoxic properties of the soy isoflavone daidzein. Molecular Nutrition & Food Research, 58(6), 1269-1281. https://doi.org/10.1002/mnfr.201300531
Somoza, V., & Walker, J. (2014). Identification of Beer Organic and Bitter Acids Regulating Mechanisms of Gastric Acid Secretion. Beitrag in 101. Brau- und maschinentechnische Arbeitstagung 2014 , Donaueschingen, Deutschland. https://www.vlb-berlin.org/frueh2014
Walker, J., Schueller, K., Schäfer, L-M., Pignitter, M., Esefelder, L., & Somoza, V. (2014). Resveratrol and its metabolites inhibit pro-inflammatory effects of lipopolysaccharides in U-937 macrophages in plasma-representative concentrations. Food & Function: linking the chemistry and physics of food with health and nutrition, 5(1), 74-84. https://doi.org/10.1039/c3fo60236b
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 Nr. 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 Nr. EP2633886-A1 ).
Winhusen, T., Walker, J., Brigham, G., Lewis, D., Somoza, E., Theobald, J., & Somoza, V. (2013). Preliminary evaluation of a model of stimulant use, oxidative damage and executive dysfunction. American Journal of Drug and Alcohol Abuse, 39(4), 227-234. https://doi.org/10.3109/00952990.2013.798663
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
Was schmeckt, kann auch gesund sein!?
Jessica Walker (Vortragende*r)
23 Okt. 2014
Aktivität: Vorträge › Vortrag › Andere
Beer bitter acids regulate mechanisms of gastric acid secretion
Jessica Walker (Vortragende*r)
19 Aug. 2012
Aktivität: Vorträge › Vortrag › Andere
The effects of red wine, white wine and wine constituents on gastric acid secretion in healthy subjects and in parietal cells in culture
Jessica Walker (Autor*in)
19 Aug. 2012
Aktivität: Vorträge › Vortrag › Andere
Institut für Analytische Chemie
Währinger Straße 38
1090 Wien
Zimmer: 1252
T: +43-1-4277-52337