Zobrazeno 1 - 10
of 25
pro vyhledávání: '"Irine Runnie"'
Autor:
Lip Siang Yeo, Zhang Ru Bong, Karen Gah Hie Kong, Irine Runnie Henry Ginjom, Sin Yong Teng, Bing Shen How
Publikováno v:
Chemical Engineering Transactions, Vol 103 (2023)
Honey, a natural sweetener produced by bees from floral nectar, is known for its diverse physicochemical properties found in various applications (e.g., medical, dietary). The clinical utilisation of honey highlights the importance of antimicrobial a
Externí odkaz:
https://doaj.org/article/e2ca72982105429da334c8f6045fb6e0
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Falcone, Francisco, Yao, Xinwei, Chai, Albe Bing Zhe, Lau, Bee Theng, Tee, Mark Kit Tsun, Ginjom, Irine Runnie Henry, Philimon, Sheena Punai, Show, Pau Loke, Palombo, Enzo, Chua, Caslon, Bong, Paul Cornelius, Lee, Chan Kok
Publikováno v:
Proceedings of SPIE; August 2024, Vol. 13224 Issue: 1 p132242K-132242K-9, 1190188p
Publikováno v:
Sensors and Actuators B: Chemical. 242:1050-1056
The utilisation of pesticides has become more intensified as to fulfil the demand of food for the ever-growing world population. It leads to the risk of pesticides residues leaching to the environment, which subsequently reflects to the needs of havi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::725d581e85d47af54d9537c6be82ffc3
https://doi.org/10.1016/j.snb.2016.09.147
https://doi.org/10.1016/j.snb.2016.09.147
Autor:
Phua Ye Li, Peter Morin Nissom, Nurnajwani Senian, Irine Runnie Henry Ginjom, Dominic Ong Ek Leong, Armstrong Ighodalo Omoregie, Ngu Lock Hei
Publikováno v:
Borneo Journal of Resource Science and Technology. 6:37-45
Urease is a key enzyme in the chemical reaction of microorganism and has been found to be associated withcalcification, which is essential in microbially induced calcite precipitation (MICP) process. Three bacterialisolates (designated as LPB19, TSB3
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::874a13ca494274306de930473268badf
https://doi.org/10.33736/bjrst.213.2016
https://doi.org/10.33736/bjrst.213.2016
Publikováno v:
Microchimica Acta. 183:1899-1907
Carbon dots with yellow fluorescence (y-CDs) were synthesized from sucrose by acid carbonization with phosphoric acid as the dehydrating agent. Optimal yield was obtained by heating sucrose in concentrated phosphoric acid to 85 °C for 30 min. The re
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4486f644564b62085f348e0aefaf5380
https://doi.org/10.1007/s00604-016-1819-2
https://doi.org/10.1007/s00604-016-1819-2
Publikováno v:
Asian Pacific Journal of Tropical Disease, Vol 5, Iss 9, Pp 732-736 (2015)
Objective To determine the polyphenol compounds (phenolic and flavonoid compounds), antioxidant activity [1,1-diphenylpicryl-2-picrylhydrazyl (DPPH) radical scavenging activity] and DNA damage inhibitory effect of fermented local red brown rice. Meth
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0aa931165e34d3a6aadea482bdb4131f
https://doi.org/10.1016/s2222-1808(15)60922-7
https://doi.org/10.1016/s2222-1808(15)60922-7
Phenolic compound profiles in selected Queensland red wines at all stages of the wine-making process
Publikováno v:
Food Chemistry. 125:823-834
The phenolic profiles of Queensland red wines (two Cabernet Sauvignons and one Shiraz) from different stages of wine-making were studied. Samples were taken at crush, after the primary and malolactic fermentations, post-oaking, and post-bottling, and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::59ca0268b0cc34a572a691f4ee95f1fe
https://doi.org/10.1016/j.foodchem.2010.08.062
https://doi.org/10.1016/j.foodchem.2010.08.062