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  • 1
    Electronic Resource
    Electronic Resource
    NMR analysis of helix I from the 5S RNA of Escherichia coli (1992)
    s.l. : American Chemical Society
    Biochemistry 31 (1992), S. 1610-1621 
    Details
    ISSN: 1520-4995
    Source: ACS Legacy Archives
    Topics: Biology , Chemistry and Pharmacology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/bi00121a005
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  • 2
    Electronic Resource
    Electronic Resource
    Diffusion coefficients of D-glucose in aqueous carboxymethylcellulose and carboxypolymethylene solutions (1969)
    s.l. : American Chemical Society
    Journal of chemical & engineering data 14 (1969), S. 356-359 
    Details
    ISSN: 1520-5134
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/je60042a008
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  • 3
    Electronic Resource
    Electronic Resource
    Ageing of C-Containing and C-Free Ti-15Cr and Ti-15-3 (2007)
    s.l. ; Stafa-Zurich, Switzerland
    Materials science forum Vol. 539-543 (Mar. 2007), p. 3595-3600 
    Details
    ISSN: 1662-9752
    Source: Scientific.Net: Materials Science & Technology / Trans Tech Publications Archiv 1984-2008
    Topics: Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics
    Notes: Samples of Ti-15Cr and Ti-15V-3Sn-3Al-3Cr (wt%) containing controlled additions ofcarbon up to 0.2wt% and different oxygen contents have been quenched and aged at temperaturesbetween 400 and 600°C. Optical, scanning and analytical transmission electron microscopy havebeen used to characterise the microstructures of the quenched and aged samples. Hardness testinghas been used to follow the kinetics and extent of age hardening, which are accelerated in Ccontainingsamples. The addition of carbon results in the formation of Ti(CxOy) precipitates whichpin grain boundaries in forged samples so that the grain size in the quenched C-containing samplesis about a factor of ten less than that in the C-free samples. In the C-free samples coarse grainboundary alpha tends to form, but in the C-containing samples alpha precipitation is more uniformthroughout the beta grains. The extent of omega precipitation is very different in the two alloys; theTi-15Cr alloy forms athermal omega in the as-quenched samples and large omega precipitates areformed on ageing at 400°C. No evidence for omega has been obtained in the Ti-15-3. Thehardening responses and microstructural observations are interpreted in terms of the different grainboundary oxygen contents in the C-containing and C-free samples and the different roles of omegaand of carbon in the two alloys
    Type of Medium: Electronic Resource
    URL: http://www.tib-hannover.de/fulltexts/2011/0528/02/15/transtech_doi~10.4028%252Fwww.scientific.net%252FMSF.539-543.3595.pdf
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  • 4
    Electronic Resource
    Electronic Resource
    Crystallization and preliminary X-ray analysis of chicken-liver glutathione S-transferase CL 3-3 (1996)
    Copenhagen : International Union of Crystallography (IUCr)
    Acta crystallographica 52 (1996), S. 601-603 
    Details
    ISSN: 1399-0047
    Source: Crystallography Journals Online : IUCR Backfile Archive 1948-2001
    Topics: Chemistry and Pharmacology , Geosciences , Physics
    Notes: Five different crystal forms of recombinant chicken-liver glutathione S-transferase CL 3-3 have been obtained by the vapor-diffusion method. The form A crystals are monoclinic C2, a = 125.56, b = 85.81, c = 52.71 Å and β = 114.64°, and diffract to 4 Å resolution. The form B crystals are monoclinic P21, a = 105.13, b = 118.54, c = 62.62 Å and β = 124.74°, and diffract to 2.8 Å resolution. The form C crystals are orthorhombic C222l, a = 101.69, b = 115.46, c = 95.40 Å, and diffract to 2.8 Å resolution. The form D crystals are tetragonal, P41212 or P43212, a = b = 115.31, c = 171.20 Å and diffract to 3.5 Å resolution. The form E crystals are hexagonal, P61 or P65, a = b = 104.23, c = 114.35 Å, diffract to 3.5 Å resolution. Forms A, C and E have one dimer of molecular weight 50 kDa, while forms B and D have two dimers per asymmetric unit, respectively.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1107/S0907444995016866
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  • 5
    Electronic Resource
    Electronic Resource
    AFFINITY CHROMATOGRAPHY OF INDOLE-3-ACETIC ACID OXIDASE (1975)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 40 (1975), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1975.tb01083.x
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  • 6
    Electronic Resource
    Electronic Resource
    Kinetics of the Degradation and Regeneration of Betanine (1985)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 50 (1985), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The degradation and regeneration kinetics of betanine in solution at pH 5.0 under nitrogen and oxygen were studied at 65, 75, 85 and 90°C. HPLC was used to monitor the concentration changes of betanine and its degradation products, betalamic acid and cyclodopa-S-0-glycoside. Betanine is partially regenerated. Rate constants for the degradation reaction were calculated and the activation energies for the forward and reverse reactions were determined to be 17.6 and 0.64 Kcal/mole, respectively. The enthalpy change (ΔH) was calculated as 16.8 Kcal. The presence of betalamic acid and cyclodopa-5-0-glycoside favor regeneration of the pigment. A kinetic reaction model which accounts for the reversibility of the degradation reaction was adopted and can predict the amount of betanine remaining before and after regeneration of the pigment.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1985.tb13024.x
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  • 7
    Electronic Resource
    Electronic Resource
    Isolation and Identification of Objectionable Volatile Flavor Compounds in Defatted Soybean Flour (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The volatile flavor constituents of defatted soy flour were isolated by a specially designed apparatus. The isolated volatiles were fractionated by gas chromatography. The fractions with characteristic beany, grassy, and green odors were identified by infrared and mass spectrometry. A total of 25 compounds was identified, including nine alcohols, six aldehydes, nine ketones, and 2-pentyl furan. Among the identified compounds, 2-pentyl furan and ethyl vinyl ketone are probably the key compounds for the beany and grassy odors of the soy flour. All the compounds identified in this study can be postulated as autoxidative decomposition products of soy lipids. Therefore, the presence of these compounds in soy flour might be due to the incomplete removal of lipids in soy flour.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb11016.x
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  • 8
    Electronic Resource
    Electronic Resource
    The Role of Protected Extracellular Compartments in Interactions between Leukocytes, and Platelets, and Fibrin/Fibrinogen Matrices (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Annals of the New York Academy of Sciences 667 (1992), S. 0 
    Details
    ISSN: 1749-6632
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Natural Sciences in General
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1749-6632.1992.tb51608.x
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  • 9
    Electronic Resource
    Electronic Resource
    Gingerol Decreases after Processing and Storage of Ginger (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Fresh cooked ginger and processed ginger products were extracted with methanol and analyzed by HPLC to study changes in the levels of [6]-, [8]-, and [10]-gingerols after the products had been cooked and processed, and during storage of the products. Sensory tests evaluated the intensity of pungency in different processed products. Cooking and processing of paste and scnbei decreased (p 〈inlineGraphic alt="leqslant R: less-than-or-eq, slant" extraInfo="nonStandardEntity" href="urn:x-wiley:00221147:JFDS1338:les" location="les.gif"/〉 0.05) gingerol levels, but blanching and freeze-drying had no effect. Gingerols in all products degraded gradually with storage. Ginger powder had a lower degradation rate than the paste stored at 4°C. Likewise, ginger senbei was more stable than ginger powder stored at room temperature (≅ 23°C).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1994.tb14710.x
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  • 10
    Electronic Resource
    Electronic Resource
    Sorption Isotherms and Light Stabilities of Aluminum Laked Riboflavin 5′-Phosphate (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Aluminum oxide was used to insolubilize (i.e. to lake) riboflavin 5′-phosphate (FMN) to improve the light stability of vitamin B2. HPLC was used to determine adsorption percentage and light stabilities of laked FMN. The adsorption of FMN on aluminum oxide was very effective. An FMN content of 55% in lake was achievable, with adsorption of 91%. The adsorption isotherm was of the Langmuir class, and differed from the desorption isotherm. The stabilities of laked FMN at different light intensities and aw values were significantly (p=0.05) higher than those of free FMN.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb05465.x
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