Zobrazeno 1 - 10
of 321
pro vyhledávání: '"Casty A"'
Autor:
Darya Karatkevich, Tereza Losmanova, Philipp Zens, Haibin Deng, Christelle Dubey, Tuo Zhang, Corsin Casty, Yanyun Gao, Christina Neppl, Sabina Berezowska, Wenxiang Wang, Ren-Wang Peng, Ralph Alexander Schmid, Patrick Dorn, Thomas Michael Marti
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-12 (2024)
Abstract The combination of cisplatin and pemetrexed remains the gold standard chemotherapy for malignant pleural mesothelioma (MPM), although resistance and poor response pose a significant challenge. Cytidine deaminase (CDA) is a key enzyme in the
Externí odkaz:
https://doaj.org/article/b97b92bc2b4847fca5438e0799a61a42
Publikováno v:
In Remote Sensing Applications: Society and Environment November 2024 36
Akademický článek
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Publikováno v:
In Heliyon September 2022 8(9)
Publikováno v:
Heliyon, Vol 8, Iss 9, Pp e10770- (2022)
2,5-diketopiperazines are cyclic dipeptides found, among others, in chocolate. Although those compounds are contributing greatly to its pleasant bitterness, they can also be seen as interesting markers of cocoa beans processing. To evaluate the influ
Externí odkaz:
https://doaj.org/article/51ac791a94114c4a82ac596ecb560ae9
Publikováno v:
Advances in Medical Education and Practice, Vol Volume 12, Pp 587-595 (2021)
Arman A Shahriar,1 Kriti Prasad,1 Katherine Casty,1 Zarin I Rahman,1 Michael Westerhaus,2,3 David J Satin1 1University of Minnesota Medical School, Minneapolis, MN, USA; 2University of Minnesota, Global Medicine, Minneapolis, MN, USA; 3Center for Int
Externí odkaz:
https://doaj.org/article/acac1f2cb6464e15af36320519c48542
Publikováno v:
ACS Food Science & Technology. 3:470-477
The flavor quality is often linked to the cocoa bean variety in the literature although the influence of the variety on the flavor compound composition of chocolate has not been studied comprehensively. To investigate this, dose-over-threshold (DoT)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0622f19ceb3eb77b6358e5504e302762
https://doi.org/10.1021/acsfoodscitech.2c00418
https://doi.org/10.1021/acsfoodscitech.2c00418
Autor:
Bereciartua, Pablo J., Cantín, Ángel, Corma, Avelino, Jordá, José L., Palomino, Miguel, Rey, Fernando, Valencia, Susana, Corcoran, Edward W., Kortunov, Pavel, Ravikovitch, Peter I., Burton, Allen, Yoon, Chris, Wang, Yu, Paur, Charanjit, Guzman, Javier, Bishop, Adeana R., Casty, Gary L.
Publikováno v:
Science, 2017 Nov . 358(6366), 1068-1071.
Externí odkaz:
https://www.jstor.org/stable/26400930
Publikováno v:
Gastrointest Tumors
Hilar cholangiocellular carcinoma (CCC) is a malignant neoplasm of epithelial origin occurring at the confluence of the right and left hepatic bile ducts. Typically, these tumors are small, poorly differentiated, exhibit aggressive biologic behavior
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7d77ec7efa0a777eed17f24c91ddec7e
https://doi.org/10.1159/000522363
https://doi.org/10.1159/000522363
Fine flavor properties of chocolates such as fruity, floral, and cocoa-like were decoded on a molecular level for the first time. The molecular compositions of six chocolates made out of liquors that were referenced with specific sensory attributes w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e9c3d51ad8eaf74f8d2ee16d572a454d
https://hdl.handle.net/11475/26063
https://hdl.handle.net/11475/26063
