Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Beáta, Albert"'
Enhanced Gait Recovery in Chronic Post-COVID-19 Stroke: The Role of Combined Physical Rehabilitation
Autor:
Hunor Pál Fodor, Hunor Dávid, Attila Czont, Ildikó Miklóssy, Kálmán-Csongor Orbán, Gyöngyi Tar, Abony Fodor, Zita Kovács, Beáta Albert, Pál Salamon
Publikováno v:
Reports, Vol 6, Iss 4, p 51 (2023)
Background: Rehabilitation programs applied in cases of COVID-19-related stroke should counteract not only the effects of the stroke but also the effects of long-term COVID-19. As the molecular processes underlying these cases are still not fully und
Externí odkaz:
https://doaj.org/article/f5e95bc4b46f44648ce1db56bcfdfc69
Autor:
Pál Salamon, Csongor K. Orbán, Katalin Molnár-Nagy, Zita Kovács, Klára Váncsa, Emese Bálint, Ildikó Miklóssy, Beáta Albert, Gyöngyi Tar, Szabolcs Lányi
Publikováno v:
Electronic Journal of Biotechnology, Vol 56, Iss , Pp 39-46 (2022)
Background: In the process of recombinant protein biosynthesis affinity tags are efficient tools to achieve the expected purity and yield during the purification steps. Nonetheless these tags might alter enzyme specificity and activity, therefore in
Externí odkaz:
https://doaj.org/article/8ba89013795142b3899867cc9d5d61bb
Autor:
Laura Nagy, Péter Urbán, Lilla Makszin, Viktor Sándor, Anikó Kilár, Hajnalka Ábrahám, Beáta Albert, Béla Kocsis, Ferenc Kilár
Publikováno v:
Cells, Vol 11, Iss 20, p 3249 (2022)
This paper presents the genome sequence of a Shigella sonnei mutant strain (S. sonnei 4351) and the effect of mutation in lipopolysaccharide biosynthesis on bacterial fitness. Lipopolysaccharides are the major component of the outer leaflet of the Gr
Externí odkaz:
https://doaj.org/article/9a9e198ef9a94b48b6cb1ad19637548a
Autor:
Erika Kovács, Ildikó Miklóssy, Katalin Bodor, Andrea (Iuhász) Fazakas, Zsolt Bodor, Beáta Albert
Publikováno v:
Romanian Biotechnological Letters. 25:1666-1676
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6dcc2a95b50ed2c42996ac6b0cca57e1
https://doi.org/10.25083/rbl/25.3/1666.1676
https://doi.org/10.25083/rbl/25.3/1666.1676
EFFECT OF MICROORGANISMS ON FREE AMINO ACID AND FREE D-AMINO ACID CONTENTS OF VARIOUS DAIRY PRODUCTS
Autor:
Csilla Albert, Gabriella Pohn, Katalin Lóki, Szidónia Salamon, Beáta Albert, P. Sára, Z. Mándoki, Jánosné Csapó, J. Csapó
Publikováno v:
Poljoprivreda, Vol 13, Iss 1, Pp 192-196 (2007)
Free amino acid and free D-amino acid contents of milk samples with different microorganism numbers and composition of dairy products produced from them were examined. Total microorganism number of milk samples examined varied from 1.25x106 to 2.95x1
Externí odkaz:
https://doaj.org/article/8f96d3ac5a344d84be64f307b372c042
Autor:
Rozália Veronika Salamon, Katalin Lóki, Szidónia Salamon, P. Sára, Beáta Albert, Z. Mándoki, Jánosné Csapó, Anikó Győri, Z. Győri, J. Csapó
Publikováno v:
Poljoprivreda, Vol 13, Iss 1, Pp 188-191 (2007)
The fatty acid composition of cow’s milk with fat contents of 3.6%, Dalia cheese with fat contents of 44%, butter with fat contents of 80% and margarine with fat contents of 24% was determined after a heat treatment performed on cooking plate and m
Externí odkaz:
https://doaj.org/article/6b255c2e90f3464a8450351ddd587571
qPCR protocols should specify shorter annealing and extension times to optimize the efficacy of the target product. These specific times must be long enough for the complexes to form at the correct binding site, but if these times are too long, it ca
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c11bdfbe3e782923ee6876dbede51a57
https://doi.org/10.21203/rs.3.rs-891318/v1
https://doi.org/10.21203/rs.3.rs-891318/v1
Publikováno v:
Studia Universitatis Babeș-Bolyai Chemia. 64:61-68
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ff69d4a84db4246ab7663b92b2e8baf1
https://doi.org/10.24193/subbchem.2019.2.05
https://doi.org/10.24193/subbchem.2019.2.05
Publikováno v:
Studia Universitatis Babeș-Bolyai Chemia. 64:101-110
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c59e35d38a3724569f12adb1b2d31ca6
https://doi.org/10.24193/subbchem.2019.2.09
https://doi.org/10.24193/subbchem.2019.2.09
Autor:
Pál Salamon, Katalin Nagy, Csongor Kálmán Orbán, Ildikó Miklóssy, Szabolcs Lányi, Beáta Albert, Mónika Korodi, Ildikó Bakos
Publikováno v:
Studia Universitatis Babeș-Bolyai Chemia. 62:333-345
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6332a37f57526bec67e91eb9ff3cd5c4
https://doi.org/10.24193/subbchem.2017.2.26
https://doi.org/10.24193/subbchem.2017.2.26