Neugart, Susanne

[["dc.bibliographiccitation.firstpage","187"],["dc.bibliographiccitation.issue","2"],["dc.bibliographiccitation.journal","Antioxidants"],["dc.bibliographiccitation.volume","9"],["dc.contributor.affiliation","Groth, Sabrina; \t\t \r\n\t\t Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany, sabrina.groth@chemie.uni-hamburg.de"],["dc.contributor.affiliation","Budke, Christoph; \t\t \r\n\t\t Department of Plant Nutrition, Osnabrück University of Applied Sciences, 49090 Osnabrück, Germany, c.budke@hs-osnabrueck.de"],["dc.contributor.affiliation","Neugart, Susanne; \t\t \r\n\t\t Department of Crop Sciences, Division Quality and Sensory of Plant Products, Georg-August-Universität Göttingen, 37075 Göttingen, Germany, susanne.neugart@uni-goettingen.de"],["dc.contributor.affiliation","Ackermann, Sofia; \t\t \r\n\t\t Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany, ackermannsofia@aol.com"],["dc.contributor.affiliation","Kappenstein, Fenja-Sarah; \t\t \r\n\t\t Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany, nudel5555@web.de"],["dc.contributor.affiliation","Daum, Diemo; \t\t \r\n\t\t Department of Plant Nutrition, Osnabrück University of Applied Sciences, 49090 Osnabrück, Germany, d.daum@hs-osnabrueck.de"],["dc.contributor.affiliation","Rohn, Sascha; \t\t \r\n\t\t Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany, rohn@chemie.uni-hamburg.de"],["dc.contributor.author","Groth, Sabrina"],["dc.contributor.author","Budke, Christoph"],["dc.contributor.author","Neugart, Susanne"],["dc.contributor.author","Ackermann, Sofia"],["dc.contributor.author","Kappenstein, Fenja-Sarah"],["dc.contributor.author","Daum, Diemo"],["dc.contributor.author","Rohn, Sascha"],["dc.date.accessioned","2020-11-05T15:00:42Z"],["dc.date.available","2020-11-05T15:00:42Z"],["dc.date.issued","2020"],["dc.date.updated","2022-02-09T13:22:19Z"],["dc.identifier.doi","10.3390/antiox9020187"],["dc.identifier.eissn","2076-3921"],["dc.identifier.uri","https://resolver.sub.uni-goettingen.de/purl?gro-2/68385"],["dc.language.iso","en"],["dc.notes.intern","DOI Import GROB-352.5"],["dc.publisher","MDPI"],["dc.relation.eissn","2076-3921"],["dc.rights","https://creativecommons.org/licenses/by/4.0/"],["dc.rights.uri","https://creativecommons.org/licenses/by/4.0/"],["dc.title","Influence of a Selenium Biofortification on Antioxidant Properties and Phenolic Compounds of Apples (Malus domestica)"],["dc.type","journal_article"],["dc.type.internalPublication","yes"],["dspace.entity.type","Publication"]]

[["dc.bibliographiccitation.firstpage","2647"],["dc.bibliographiccitation.issue","9"],["dc.bibliographiccitation.journal","Molecules"],["dc.bibliographiccitation.volume","26"],["dc.contributor.affiliation","Groth, ; \t\t \r\n\t\t Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany, sabrina.groth@chemie.uni-hamburg.de"],["dc.contributor.affiliation","Budke, ; \t\t \r\n\t\t Department of Plant Nutrition, Osnabrück University of Applied Sciences, 49090 Osnabrück, Germany, c.budke@hs-osnabrueck.de"],["dc.contributor.affiliation","Weber, ; \t\t \r\n\t\t Department of Plant Nutrition, Osnabrück University of Applied Sciences, 49090 Osnabrück, Germany, timo.weber23@gmx.de"],["dc.contributor.affiliation","Neugart, ; \t\t \r\n\t\t Department of Crop Sciences, Division Quality and Sensory of Plant Products, Georg-August-Universität Göttingen, 37075 Göttingen, Germany, susanne.neugart@uni-goettingen.de"],["dc.contributor.affiliation","Brockmann, ; \t\t \r\n\t\t Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany, svenbrockmann7@gmx.de"],["dc.contributor.affiliation","Holz, ; \t\t \r\n\t\t Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany, martina-holz@gmx.de"],["dc.contributor.affiliation","Sawadski, ; \t\t \r\n\t\t Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany, baochau2506@gmail.com"],["dc.contributor.affiliation","Daum, ; \t\t \r\n\t\t Department of Plant Nutrition, Osnabrück University of Applied Sciences, 49090 Osnabrück, Germany, d.daum@hs-osnabrueck.de"],["dc.contributor.affiliation","Rohn, ; \t\t \r\n\t\t Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany, rohn@tu-berlin.de\t\t \r\n\t\t Department of Food Chemistry and Analysis, Institute of Food Technology and Food Chemistry, Technische Universität Berlin, TIB 4/3-1, Gustav-Meyer-Allee 25, 13355 Berlin, Germany, rohn@tu-berlin.de"],["dc.contributor.author","Groth, Sabrina"],["dc.contributor.author","Budke, Christoph"],["dc.contributor.author","Weber, Timo"],["dc.contributor.author","Neugart, Susanne"],["dc.contributor.author","Brockmann, Sven"],["dc.contributor.author","Holz, Martina"],["dc.contributor.author","Sawadski, Bao Chau"],["dc.contributor.author","Daum, Diemo"],["dc.contributor.author","Rohn, Sascha"],["dc.date.accessioned","2021-06-01T09:42:40Z"],["dc.date.available","2021-06-01T09:42:40Z"],["dc.date.issued","2021"],["dc.date.updated","2022-02-09T13:21:10Z"],["dc.description.abstract","Notable parts of the population in Europe suffer from allergies towards apples. To address this health problem, the analysis of the interactions of relevant allergens with other substances such as phenolic compounds is of particular importance. The aim of this study was to evaluate the correlations between the total phenolic content (TPC), polyphenol oxidase (PPO) activity, antioxidant activity (AOA), and the phenolic compound profile and the content of the allergenic protein Mal d 1 in six apple cultivars. It was found that the PPO activity and the content of individual phenolic compounds had an influence on the Mal d 1 content. With regard to the important constituents, flavan-3-ols and phenolic acids, it was found that apples with a higher content of chlorogenic acid and a low content of procyanidin trimers and/or epicatechin had a lower allergenic potential. This is probably based on the reaction of phenolic compounds (when oxidized by the endogenous PPO) with proteins, thus being able to change the conformation of the (allergenic) proteins, which further corresponds to a loss of antibody recognition. When apples were additionally biofortified with selenium, the composition of the apples, with regard to TPC, phenolic profile, AOA, and PPO, was significantly affected. Consequently, this innovative agronomic practice seems to be promising for reducing the allergenic potential of apples."],["dc.description.sponsorship","Bundesministerium für Bildung und Forschung"],["dc.identifier.doi","10.3390/molecules26092647"],["dc.identifier.eissn","1420-3049"],["dc.identifier.uri","https://resolver.sub.uni-goettingen.de/purl?gro-2/85315"],["dc.language.iso","en"],["dc.notes.intern","DOI-Import GROB-425"],["dc.publisher","MDPI"],["dc.relation.eissn","1420-3049"],["dc.rights","https://creativecommons.org/licenses/by/4.0/"],["dc.rights.uri","https://creativecommons.org/licenses/by/4.0/"],["dc.title","Relationship between Phenolic Compounds, Antioxidant Properties, and the Allergenic Protein Mal d 1 in Different Selenium-Biofortified Apple Cultivars (Malus domestica)"],["dc.type","journal_article"],["dc.type.internalPublication","yes"],["dspace.entity.type","Publication"]]

[["dc.bibliographiccitation.journal","Frontiers in Plant Science"],["dc.bibliographiccitation.volume","11"],["dc.contributor.author","Neugart, Susanne"],["dc.contributor.author","Majer, Petra"],["dc.contributor.author","Schreiner, Monika"],["dc.contributor.author","Hideg, Éva"],["dc.date.accessioned","2021-04-14T08:29:49Z"],["dc.date.available","2021-04-14T08:29:49Z"],["dc.date.issued","2021"],["dc.description.abstract","Ultraviolet-B (UV-B; 280–315 nm) radiation induces the biosynthesis of secondary plant metabolites such as flavonoids. Flavonoids could also be enhanced by blue (420–490 nm) or green (490–585 nm) light. Flavonoids act as antioxidants and shielding components in the plant’s response to UV-B exposure. They are shown to quench singlet oxygen and to be reactive to hydroxyl radical. The aim was to determine whether treatment with blue or green light can alter flavonoid profiles after pre-exposure to UV-B and whether they cause corresponding biological effects in Brassicaceae sprouts. Based on their different flavonoid profiles, three vegetables from the Brassicaceae were selected. Sprouts were treated with five subsequent doses (equals 5 days) of moderate UV-B (0.23 kJ m–2 day–1 UV-BBE), which was followed with two subsequent (equals 2 days) doses of either blue (99 μmol m–2 s–1) or green (119 μmol m–2 s–1) light. In sprouts of kale, kohlrabi, and rocket salad, flavonoid glycosides were identified by HPLC-DAD-ESI-MSn. Both Brassica oleracea species, kale and kohlrabi, showed mainly acylated quercetin and kaempferol glycosides. In contrast, in rocket salad, the main flavonol glycosides were quercetin glycosides. Blue light treatment after the UV-B treatment showed that quercetin and kaempferol glycosides were increased in the B. oleracea species kale and kohlrabi while—contrary to this—in rocket salad, there were only quercetin glycosides increased. Blue light treatment in general stabilized the enhanced concentrations of flavonoid glycosides while green treatment did not have this effect. Blue light treatment following the UV-B exposure resulted in a trend of increased singlet oxygen scavenging for kale and rocket. The hydroxyl radical scavenging capacity was independent from the light quality except for kale where an exposure with UV-B followed by a blue light treatment led to a higher hydroxyl radical scavenging capacity. These results underline the importance of different light qualities for the biosynthesis of reactive oxygen species that intercept secondary plant metabolites, but also show a pronounced species-dependent reaction, which is of special interest for growers."],["dc.identifier.doi","10.3389/fpls.2020.611247"],["dc.identifier.purl","https://resolver.sub.uni-goettingen.de/purl?gs-1/17792"],["dc.identifier.uri","https://resolver.sub.uni-goettingen.de/purl?gro-2/82998"],["dc.language.iso","en"],["dc.notes.intern","DOI Import GROB-399"],["dc.notes.intern","Merged from goescholar"],["dc.publisher","Frontiers Media S.A."],["dc.relation.eissn","1664-462X"],["dc.rights","CC BY 4.0"],["dc.rights.uri","http://creativecommons.org/licenses/by/4.0/"],["dc.title","Blue Light Treatment but Not Green Light Treatment After Pre-exposure to UV-B Stabilizes Flavonoid Glycoside Changes and Corresponding Biological Effects in Three Different Brassicaceae Sprouts"],["dc.type","journal_article"],["dc.type.internalPublication","yes"],["dc.type.version","published_version"],["dspace.entity.type","Publication"]]

[["dc.bibliographiccitation.firstpage","427"],["dc.bibliographiccitation.issue","10"],["dc.bibliographiccitation.journal","Foods"],["dc.bibliographiccitation.volume","8"],["dc.contributor.author","Klopsch, Rebecca"],["dc.contributor.author","Baldermann, Susanne"],["dc.contributor.author","Rohn, Sascha"],["dc.contributor.author","Schreiner, Monika"],["dc.contributor.author","Neugart, Susanne"],["dc.contributor.author","Voss, Alexander"],["dc.date.accessioned","2020-11-05T15:00:49Z"],["dc.date.available","2020-11-05T15:00:49Z"],["dc.date.issued","2019"],["dc.identifier.doi","10.3390/foods8100427"],["dc.identifier.purl","https://resolver.sub.uni-goettingen.de/purl?gs-1/16863"],["dc.identifier.uri","https://resolver.sub.uni-goettingen.de/purl?gro-2/68429"],["dc.language.iso","en"],["dc.notes.intern","DOI Import GROB-352.5"],["dc.notes.intern","Merged from goescholar"],["dc.publisher","MDPI"],["dc.relation.eissn","2304-8158"],["dc.rights","CC BY 4.0"],["dc.rights.uri","https://creativecommons.org/licenses/by/4.0"],["dc.title","Narrow-Banded UVB Affects the Stability of Secondary Plant Metabolites in Kale (Brassica oleracea var. sabellica) and Pea (Pisum sativum) Leaves Being Added to Lentil Flour Fortified Bread: A Novel Approach for Producing Functional Foods"],["dc.type","journal_article"],["dc.type.internalPublication","yes"],["dc.type.version","published_version"],["dspace.entity.type","Publication"]]

[["dc.bibliographiccitation.journal","Frontiers in Plant Science"],["dc.bibliographiccitation.volume","11"],["dc.contributor.author","Llorens, Laura"],["dc.contributor.author","Neugart, Susanne"],["dc.contributor.author","Vandenbussche, Filip"],["dc.contributor.author","Castagna, Antonella"],["dc.date.accessioned","2021-04-14T08:26:26Z"],["dc.date.available","2021-04-14T08:26:26Z"],["dc.date.issued","2020"],["dc.identifier.doi","10.3389/fpls.2020.00541"],["dc.identifier.uri","https://resolver.sub.uni-goettingen.de/purl?gro-2/81944"],["dc.language.iso","en"],["dc.notes.intern","DOI Import GROB-399"],["dc.publisher","Frontiers Media S.A."],["dc.relation.eissn","1664-462X"],["dc.rights","http://creativecommons.org/licenses/by/4.0/"],["dc.title","Editorial: Ultraviolet Radiation: Friend or Foe for Plants?"],["dc.type","journal_article"],["dc.type.internalPublication","yes"],["dc.type.subtype","editorial_ja"],["dspace.entity.type","Publication"]]

[["dc.bibliographiccitation.firstpage","2710"],["dc.bibliographiccitation.issue","20"],["dc.bibliographiccitation.journal","Plants"],["dc.bibliographiccitation.volume","11"],["dc.contributor.author","Engelhardt, Layla"],["dc.contributor.author","Pöhnl, Tobias"],["dc.contributor.author","Neugart, Susanne"],["dc.date.accessioned","2022-12-01T08:31:45Z"],["dc.date.available","2022-12-01T08:31:45Z"],["dc.date.issued","2022"],["dc.date.updated","2022-11-11T13:12:05Z"],["dc.description.abstract","Urtica dioica L. and Aegopodium podagraria L., also known as stinging nettle and ground elder, are edible wild green vegetables rich in bioactive and antioxidant polyphenols, vitamins, and minerals. Antioxidant activity assays (TEAC-, DPPH-, and TPC-assay) in combination with HPLC measurements, to qualify and quantify their chemical compositions, were used. Firstly, the drying methods affected the antioxidant activity of further processing stages, and outcomes were dependent on the species. Secondly, cooking increased the antioxidant activity due to higher concentrations of bioactive compounds, and released bound compounds through the rupture of cell structures. Furthermore, fridge storage (3 days at 7 °C) resulted in the lowest antioxidant activity, compared to freezer storage (30 days at −20 °C). Added 5-caffeoylquinic acid (0.3 mM) led to an increased antioxidant activity, most noticeably in freeze-dried samples. Synergistic effects of 5-caffeoylquinic acid were primary found in freeze-dried samples, analyzed fresh or after storage in the fridge. Metal-chelates can lower the antioxidant activity in plant matrices. Edible wild green vegetables are rich in polyphenols and processing can even increase their concentrations to boost the potential health effects. In general, selected quantified phenolics are not solely responsible for the antioxidant activity; minerals, processing, and interactions in plant matrices also contribute decisively."],["dc.description.sponsorship","Division Quality and Sensory of Plant Products, Georg-August-Universität Göttingen, Germany"],["dc.description.sponsorship","Open Access Publication Funds of Göttingen University"],["dc.identifier.doi","10.3390/plants11202710"],["dc.identifier.pii","plants11202710"],["dc.identifier.uri","https://resolver.sub.uni-goettingen.de/purl?gro-2/118258"],["dc.language.iso","en"],["dc.notes.intern","DOI-Import GROB-621"],["dc.relation.eissn","2223-7747"],["dc.rights","CC BY 4.0"],["dc.title","Edible Wild Vegetables Urtica dioica L. and Aegopodium podagraria L.–Antioxidants Affected by Processing"],["dc.type","journal_article"],["dc.type.internalPublication","yes"],["dc.type.version","unpublished"],["dspace.entity.type","Publication"]]

[["dc.bibliographiccitation.artnumber","7698"],["dc.bibliographiccitation.issue","24"],["dc.bibliographiccitation.journal","Molecules"],["dc.bibliographiccitation.volume","26"],["dc.contributor.author","Engelhardt, Layla"],["dc.contributor.author","Pöhnl, Tobias"],["dc.contributor.author","Neugart, Susanne"],["dc.date.accessioned","2022-01-11T14:05:26Z"],["dc.date.available","2022-01-11T14:05:26Z"],["dc.date.issued","2021"],["dc.date.updated","2022-02-09T13:19:51Z"],["dc.description.abstract","Bioactive compounds in fruit and vegetables influence each other’s antioxidant activity. Pure standards, and mixtures of the common plant compounds, namely ascorbic acid, 5-caffeoylquinic acid, and quercetin-3-rutinoside (sum 0.3 mM), in the presence and absence of iron, were analyzed pre- and post-thermal processing in an aqueous solution. Antioxidant activity was measured by total phenolic content (TPC), 1,1-diphenyl-2-picrylhydrazyl (DPPH), and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (TEAC) radical-scavenging assays. Ionic ferrous iron (Fe2+) and ferric iron (Fe3+) were measured photometrically. For qualification and quantification of reaction products, HPLC was used. Results showed that thermal processing does not necessarily lead to a decreased antioxidant activity, even if the compound concentrations decreased, as then degradation products themselves have an antioxidant activity. In all used antioxidant assays the 2:1 ratio of ascorbic acid and 5-caffeoylquinic acid in the presence of iron had strong synergistic effects, while the 1:2 ratio had strong antagonistic effects. The pro-oxidant iron positively influenced the antioxidant activity in combination with the used antioxidants, while ferrous iron itself interacted with common in vitro assays for total antioxidant activity. These results indicate that the antioxidant activity of compounds is influenced by factors such as interaction with other molecules, temperature, and the minerals present."],["dc.description.sponsorship","Open-Access-Publikationsfonds 2021"],["dc.identifier.doi","10.3390/molecules26247698"],["dc.identifier.eissn","1420-3049"],["dc.identifier.pii","molecules26247698"],["dc.identifier.uri","https://resolver.sub.uni-goettingen.de/purl?gro-2/97662"],["dc.language.iso","en"],["dc.notes.intern","DOI-Import GROB-507"],["dc.relation.eissn","1420-3049"],["dc.rights","CC BY 4.0"],["dc.rights.uri","https://creativecommons.org/licenses/by/4.0/"],["dc.title","Interactions of Ascorbic Acid, 5-Caffeoylquinic Acid, and Quercetin-3-Rutinoside in the Presence and Absence of Iron during Thermal Processing and the Influence on Antioxidant Activity"],["dc.type","journal_article"],["dc.type.internalPublication","yes"],["dc.type.subtype","original_ja"],["dc.type.version","published_version"],["dspace.entity.type","Publication"]]

[["dc.bibliographiccitation.firstpage","494"],["dc.bibliographiccitation.issue","2"],["dc.bibliographiccitation.journal","Molecules"],["dc.bibliographiccitation.volume","26"],["dc.contributor.author","Neugart, Susanne"],["dc.contributor.author","Bumke-Vogt, Christiane"],["dc.date.accessioned","2021-04-14T08:29:38Z"],["dc.date.available","2021-04-14T08:29:38Z"],["dc.date.issued","2021"],["dc.description.sponsorship","Open-Access-Publikationsfonds 2021"],["dc.identifier.doi","10.3390/molecules26020494"],["dc.identifier.uri","https://resolver.sub.uni-goettingen.de/purl?gro-2/82950"],["dc.language.iso","en"],["dc.notes.intern","DOI Import GROB-399"],["dc.relation.eissn","1420-3049"],["dc.relation.orgunit","Abteilung Qualität und Sensorik pflanzlicher Erzeugnisse"],["dc.rights","CC BY 4.0"],["dc.title","Flavonoid Glycosides in Brassica Species Respond to UV-B Depending on Exposure Time and Adaptation Time"],["dc.type","journal_article"],["dc.type.internalPublication","yes"],["dc.type.subtype","original_ja"],["dc.type.version","published_version"],["dspace.entity.type","Publication"]]

[["dc.bibliographiccitation.firstpage","2268"],["dc.bibliographiccitation.issue","11"],["dc.bibliographiccitation.journal","Plants"],["dc.bibliographiccitation.volume","10"],["dc.contributor.author","Neugart, Susanne"],["dc.contributor.author","Tobler, Mark A."],["dc.contributor.author","Barnes, Paul W."],["dc.date.accessioned","2021-12-01T09:23:02Z"],["dc.date.available","2021-12-01T09:23:02Z"],["dc.date.issued","2021"],["dc.description.abstract","Flavonoids are favored compounds in plant responses to UV exposure and act in UV absorption and antioxidant activity. Here, it was investigated, with okra as a model species, how fast plants can react to changing UV conditions and to what extent these reactions take place. Okra (Abelmoschus esculentus) plants were exposed to either full or nearly no UV radiation. The diurnal rhythm of the plants was driven by the UV radiation and showed up to a 50% increase of the flavonoid content (measured optically in the +UV plants). This was reflected only in the trends in UV-absorption and antioxidant activity of the extracts but not in the soluble flavonoid glycosides and hydroxycinnamic acid derivatives. In a second experiment, a transfer from a −UV to a +UV condition at 9:00 CDT showed the immediate start of the diurnal rhythm, while this did not occur if the transfer occurred later in the day; these plants only started a diurnal rhythm the following day. After an adaptation period of seven days, clear differences between the +UV and -UV plants could be found in all parameters, whereas plants transferred to the opposite UV condition settle between the +UV and -UV plants in all parameters. Broadly, it can be seen that the flavonoid contents and associated functions in the plant are subject to considerable changes within one day and within several days due to the UV conditions and that this can have a considerable impact on the quality of plant foods."],["dc.description.abstract","Flavonoids are favored compounds in plant responses to UV exposure and act in UV absorption and antioxidant activity. Here, it was investigated, with okra as a model species, how fast plants can react to changing UV conditions and to what extent these reactions take place. Okra (Abelmoschus esculentus) plants were exposed to either full or nearly no UV radiation. The diurnal rhythm of the plants was driven by the UV radiation and showed up to a 50% increase of the flavonoid content (measured optically in the +UV plants). This was reflected only in the trends in UV-absorption and antioxidant activity of the extracts but not in the soluble flavonoid glycosides and hydroxycinnamic acid derivatives. In a second experiment, a transfer from a −UV to a +UV condition at 9:00 CDT showed the immediate start of the diurnal rhythm, while this did not occur if the transfer occurred later in the day; these plants only started a diurnal rhythm the following day. After an adaptation period of seven days, clear differences between the +UV and -UV plants could be found in all parameters, whereas plants transferred to the opposite UV condition settle between the +UV and -UV plants in all parameters. Broadly, it can be seen that the flavonoid contents and associated functions in the plant are subject to considerable changes within one day and within several days due to the UV conditions and that this can have a considerable impact on the quality of plant foods."],["dc.description.sponsorship","Open-Access-Publikationsfonds 2021"],["dc.identifier.doi","10.3390/plants10112268"],["dc.identifier.pii","plants10112268"],["dc.identifier.uri","https://resolver.sub.uni-goettingen.de/purl?gro-2/94542"],["dc.language.iso","en"],["dc.notes.intern","DOI-Import GROB-478"],["dc.relation.eissn","2223-7747"],["dc.rights","CC BY 4.0"],["dc.rights.uri","https://creativecommons.org/licenses/by/4.0/"],["dc.title","The Function of Flavonoids in the Diurnal Rhythm under Rapidly Changing UV Conditions—A Model Study on Okra"],["dc.type","journal_article"],["dc.type.internalPublication","yes"],["dc.type.subtype","original_ja"],["dc.type.version","published_version"],["dspace.entity.type","Publication"]]