Reverse micelles, enzymes

Autor: Kolisis, F. N., Stamatis, H., Flickinger, M. C.

1-13 σ. Encyclopedia of Industrial Biotechnology

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od_____10561::82d031ad7edaadb2745de9f6e975efec
http://olympias.lib.uoi.gr/jspui/handle/123456789/26782

Engineering the Microstructure and Permeability of Thin Multilayer Latex Biocatalytic Coatings Containing E. coli.

Autor: Lyngberg, O. K., Ng, C. P., Thiagarajan, V., Scriven, L. E., Flickinger, M. C.

Publikováno v: Biotechnology Progress; 2001, Vol. 17 Issue 6, p1169-1179, 11p

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Uncertainty quantification for gene delivery methods: A roadmap for pDNA manufacturing from phase I clinical trials to commercialization.

Autor: Triantafyllou N; The Sargent Centre for Process Systems Engineering, Imperial College London, London, UK.; Department of Chemical Engineering, Imperial College London, London, UK., Sarkis M; The Sargent Centre for Process Systems Engineering, Imperial College London, London, UK.; Department of Chemical Engineering, Imperial College London, London, UK., Krassakopoulou A; Department of Chemical Engineering, Imperial College London, London, UK., Shah N; The Sargent Centre for Process Systems Engineering, Imperial College London, London, UK.; Department of Chemical Engineering, Imperial College London, London, UK., Papathanasiou MM; The Sargent Centre for Process Systems Engineering, Imperial College London, London, UK.; Department of Chemical Engineering, Imperial College London, London, UK., Kontoravdi C; The Sargent Centre for Process Systems Engineering, Imperial College London, London, UK.; Department of Chemical Engineering, Imperial College London, London, UK.

Publikováno v: Biotechnology journal [Biotechnol J] 2024 Jan; Vol. 19 (1), pp. e2300103. Date of Electronic Publication: 2023 Oct 13.

Physicochemical properties of chestnut honey vinegars enriched with pollen and propolis, and their analyses of mineral, colour, and antioxidant activity.

Autor: Kobya, H. N., Baltaci, C., Karpuz, O.

Publikováno v: International Food Research Journal; Oct2024, Vol. 31 Issue 5, p1185-1201, 17p