Zobrazeno 1 - 5
of 5
pro vyhledávání: '"5- Dinitrosalicylic acid"'
Autor:
Rene Kizek, Ales Horna, Miroslava Beklova, Petr Babula, David Potesil, Vojtech Adam, Jitka Petrlova, Sona Krizkova, Ladislav Havel, Jiri Petrek, Veronika Supalkova
Publikováno v:
Sensors, Vol 6, Iss 11, Pp 1483-1497 (2006)
Acetylsalicylic acid (AcSA), or aspirin, was introduced in the late 1890s and hasbeen used to treat a variety of inflammatory conditions. The aim of this work was to suggestelectrochemical sensor for acetylsalicylic detection. Primarily, we utilized
Externí odkaz:
https://doaj.org/article/c48ac93ee09641c09851e31f134b4f07
Autor:
Aleš Horna, Sona Krizkova, René Kizek, Ladislav Havel, David Potesil, Miroslava Beklova, Jitka Petrlová, Vojtech Adam, Veronika Šupálková, Jiri Petrek, Petr Babula
Publikováno v:
Sensors (Basel, Switzerland)
Sensors, Vol 6, Iss 11, Pp 1483-1497 (2006)
Sensors
Sensors; Volume 6; Issue 11; Pages: 1483-1497
Scopus-Elsevier
Sensors, Vol 6, Iss 11, Pp 1483-1497 (2006)
Sensors
Sensors; Volume 6; Issue 11; Pages: 1483-1497
Scopus-Elsevier
Acetylsalicylic acid ( AcSA), or aspirin, was introduced in the late 1890s and has been used to treat a variety of inflammatory conditions. The aim of this work was to suggest electrochemical sensor for acetylsalicylic detection. Primarily, we utiliz
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d586912aeb6955af858bef77561d5df2
http://europepmc.org/articles/PMC3909410
http://europepmc.org/articles/PMC3909410
Akademický článek
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Autor:
Makhlouf-Gafsi I; Université de Sfax, Ecole Nationale d'Ingénieurs de Sfax, Laboratoire Analyse, Valorisation et Sécurité des Aliments route de Soukra, 3038 Sfax, Tunisia. Electronic address: makhlouf_inesy@yahoo.fr., Krichen F; Université de Sfax, Ecole Nationale d'Ingénieurs de Sfax, Unité Enzymes et Bioconversion, route de Soukra, 3038 Sfax, Tunisia., Mansour RB; University of Sfax, Unité de recherche Biotechnologie et pathologies, Institut Supérieur de Biotechnologie de Sfax, Tunisia., Mokni A; Université de Sfax, Ecole Nationale d'Ingénieurs de Sfax, Laboratoire Analyse, Valorisation et Sécurité des Aliments route de Soukra, 3038 Sfax, Tunisia., Sila A; Université de Sfax, Ecole Nationale d'Ingénieurs de Sfax, Unité Enzymes et Bioconversion, route de Soukra, 3038 Sfax, Tunisia., Bougatef A; Université de Sfax, Ecole Nationale d'Ingénieurs de Sfax, Unité Enzymes et Bioconversion, route de Soukra, 3038 Sfax, Tunisia., Blecker C; Université de Liège, Gembloux Agro Bio-Tech, Unité de Technologie des Industries Agro-Alimentaires, passage des Déportés 2, 5030 Gembloux, Belgium., Attia H; Université de Sfax, Ecole Nationale d'Ingénieurs de Sfax, Laboratoire Analyse, Valorisation et Sécurité des Aliments route de Soukra, 3038 Sfax, Tunisia., Besbes S; Université de Sfax, Ecole Nationale d'Ingénieurs de Sfax, Laboratoire Analyse, Valorisation et Sécurité des Aliments route de Soukra, 3038 Sfax, Tunisia. Electronic address: besbes.s@voila.fr.
Publikováno v:
Food chemistry [Food Chem] 2018 Aug 01; Vol. 256, pp. 397-404. Date of Electronic Publication: 2018 Feb 28.
Autor:
Makhlouf-Gafsi I; University of Sfax/National School of Engineers of Sfax, Dept. of Biology, Laboratory of Analysis Valorisation and Food Safety, Soukra Road, 3038 Sfax, Tunisia., Baklouti S; University of Sfax/National School of Engineers of Sfax, Research Unit of Industrial Chemistry and Materials, Soukra Road, 3038, Tunisia., Mokni A; University of Sfax/National School of Engineers of Sfax, Dept. of Biology, Laboratory of Analysis Valorisation and Food Safety, Soukra Road, 3038 Sfax, Tunisia., Danthine S; University of Liège, Gembloux Agro-Biotech, Lab. of Food Science and Formulation, Passage des Déportés, 2, 5030 Gembloux, Belgium., Attia H; University of Sfax/National School of Engineers of Sfax, Dept. of Biology, Laboratory of Analysis Valorisation and Food Safety, Soukra Road, 3038 Sfax, Tunisia., Blecker C; University of Liège, Gembloux Agro-Biotech, Lab. of Food Science and Formulation, Passage des Déportés, 2, 5030 Gembloux, Belgium., Besbes S; University of Sfax/National School of Engineers of Sfax, Dept. of Biology, Laboratory of Analysis Valorisation and Food Safety, Soukra Road, 3038 Sfax, Tunisia; University of Liège, Gembloux Agro-Biotech, Lab. of Food Science and Formulation, Passage des Déportés, 2, 5030 Gembloux, Belgium. Electronic address: besbes_souhail@yahoo.fr., Masmoudi M; University of Sfax/National School of Engineers of Sfax, Dept. of Biology, Laboratory of Analysis Valorisation and Food Safety, Soukra Road, 3038 Sfax, Tunisia.
Publikováno v:
Food chemistry [Food Chem] 2016 Jul 15; Vol. 203, pp. 175-182. Date of Electronic Publication: 2016 Feb 10.