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895 Aktuelle Fachpublikationen zum Thema Addition

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An in situ gelling liquid crystalline system based on monoglycerides and polyethylenimine for local delivery of siRNAs

17.05.2015 | Author(s): Lívia Neves Borgheti-Cardoso , Lívia Vieira Depieri , Sander A.A. Kooijmans , Henrique Diniz , Ricard ..., European Journal of Pharmaceutical Science, 2015

Publication date: 10 July 2015 Source:European Journal of Pharmaceutical Sciences, Volume 74 Author(s): Lívia Neves Borgheti-Cardoso , Lívia Vieira Depieri , Sander A.A. Kooijmans , Henrique Diniz , Ricardo Alexandre Junqueira Calzzani , Fabiana Testa Moura de Carvalho Vicentini , ...


Origin and Evolution of Water Oxidation before the Last Common Ancestor of the Cyanobacteria

01.05.2015 | Tanai Cardona; James W. Murray; A. William Rutherford, Molecular Biology and Evolution, 2015

Photosystem II, the water oxidizing enzyme, altered the course of evolution by filling the atmosphere with oxygen. Here, we reconstruct the origin and evolution of water oxidation at an unprecedented level of detail by studying the phylogeny of all D1 subunits, the main protein coordinating the ...


Trafficking of Plant Plasma Membrane Aquaporins: Multiple Regulation Levels and Complex Sorting Signals

01.05.2015 | Adrien S. Chevalier; François Chaumont, Plant and Cell Physiology, 2015

Aquaporins are small channel proteins which facilitate the diffusion of water and small neutral molecules across biological membranes. Compared with animals, plant genomes encode numerous aquaporins, which display a large variety of subcellular localization patterns. More specifically, plant ...


Properties of Hemoglobin Decolorized with a Histidine‐Specific Protease

30.04.2015 | Jing Shi, Andre Roos, Olaf Schouten, Chaoya Zheng, Collin Vink, Brenda Vonk, Annette Kliphuis, Albert Schaap, Luppo ..., Journal of Food Science, 2015

Abstract This study investigated the application of Aspergilloglutamic peptidase (AGP) on porcine hemoglobin decolorization. AGP from fungus Aspergillus niger is identified to possess a high preference towards the histidine residues. As histidine residues in hemoglobin are known to coordinate ...


First Enantiospecific Syntheses of Marine Merosesquiterpenes Neopetrosiquinones A and B: Evaluation of Biological Activity

23.04.2015 | Ikram Chayboun; Ettahir Boulifa; Ahmed Ibn Mansour; Fernando Rodriguez-Serrano; Esther Carrasco; Pablo Juan Alvarez; ..., Journal of Natural Products, 2015

The first enantiospecific syntheses of neopetrosiquinones A (6) and B (7), two merosesquiterpenes isolated from the deep-water sponge Neopetrosia cf. proxima, from the labdane diterpene trans-communic acid (10) have been achieved. A key step of the synthetic sequence is the simultaneous ...


Proximate Composition, Color and Nutritional Profile of Raw and Cooked Goose Meat with Different Methods

21.04.2015 | F. Oz, T. Celik, Journal of Food Processing and Preservation, 2015

Abstract Proximate composition, color and nutritional profile of raw and cooked goose breast and leg meats were investigated. Water, pH, L* value, total saturated fatty acid (SFA), total polyunsaturated fatty acid (PUFA), Ca, K, Mg, P and Zn contents of leg meat were higher than those of ...


Numerical Modeling of Heat and Mass Transfer during Contact Baking of Flat Bread

21.04.2015 | Farzad Sadeghi, Nasser Hamdami, Mohammad Shahedi, Ali Rafe, Journal of Food Process Engineering, 2015

Abstract A multiphase model was developed to simulate heat and mass transfer during the baking process of flat bread (Sangak bread) by considering volume changes. In the proposed model, the equations of heat and mass transfer for liquid (water) and gas (vapor and CO2) phases were developed ...


Evaluation of red bean protein [Vigna angularis] isolate on rheological properties of pork myofibrillar protein gels induced by microbial transglutaminase

20.04.2015 | Ho S. Jang, Hong C. Lee, Koo B. Chin, International Journal of Food Science & Technology, 2015

Summary The effects of 1% red bean protein isolate (RBPI) on the gel properties of myofibrillar protein (MP) in various levels of microbial transglutaminase (MTG: 0%, 0.1%, 0.5%, & 1%) were evaluated. The cooking yield (CY) of the MP gels decreased with increasing MTG level, while the addition ...


Using the Morris Water Maze to Assess Spatial Learning and Memory in Weanling Mice

17.04.2015 | Christopher D. Barnhart et al., PLoS ONE, 2015

by Christopher D. Barnhart, Dongren Yang, Pamela J. Lein Mouse models have been indispensable for elucidating normal and pathological processes that influence learning and memory. A widely used method for assessing these cognitive processes in mice is the Morris water maze, a classic test for ...


Response of Mung Bean (Vigna radiata (L.) R. Wilczek) to an Increasing Natural Temperature Gradient under Different Crop Management Systems

16.04.2015 | M. A. P. W. K. Malaviarachchi, W. A. J. M. De Costa, J. B. D. A. P. Kumara, L. D. B. Suriyagoda, R. M. Fonseka, Journal of Agronomy and Crop Science, 2015

Abstract Increasing temperatures pose a significant threat to crop production in the tropics. A field experiment was conducted with mung bean at three locations in Sri Lanka representing an increasing temperature gradient (24.4–30.1°C) during two consecutive seasons to (i) determine the ...


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