Zobrazeno 1 - 10 of 196 pro vyhledávání: '"J. Davidek"'
1
Strecker degradation products of aspartic and glutamic acids and their amides
Autor: J. Roessner, Jan Velíšek, J. Davidek, F. Pudil
Publikováno v: Czech Journal of Food Sciences. 19:41-45
Aspartic and glutamic acids, asparagine and glutamine were oxidized with either potassium peroxodisulphate or glyoxal. Nonvolatile products were derivatized and analyzed by GC/FID and GC/MS. Volatile reaction products were isolated and analyzed by th
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::07a1596c8f78eb18c53961c6affefa59
https://doi.org/10.17221/6573-cjfs
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3
The ATLAS hadronic Tile Calorimeter: From construction toward physics
Autor: Adragna, P. Cavasinni, V. Costanzo, D. del Prete, T. Dotti, A. Flaminio, V. Lupi, A. Mazzoni, E. Roda, C. Sarri, F. Usai, G. Vivarelli, I. Alexa, C. Boldea, V. Constantinescu, S. Dita, S. Pantea, D. Anderson, K. Farbin, A. Gupta, A. Hurwitz, M. Merritt, F. Oreglia, M. Pilcher, J. Sanders, H. Shochet, M. Tang, F. Teuscher, R. Antonaki, A. Fassouliotis, D. Giakoumopoulou, V. Giokaris, N. Lembesi, M. Manousakis, A. Batusov, V. Budagov, J. Liablin, M. Lomakin, Y. Maliukov, S. Minashvili, I. Romanov, V. Russakovich, N. Sissakian, A. Topilin, N. Vinogradov, V. Bednar, P. Fedorko, I. Sykora, I. Tokar, S. Zenis, T. Biscarat, C. Calvet, D. Ferdi, C. Garde, V. Gris, P. Guicheney, C. Lefevre, R. Montarou, G. Pallin, D. Podlyski, F. Rosnet, P. Roy, P. Santoni, C. Says, L.-P. Vazeille, F. Blanchot, G. Bosman, M. Cavalli-Sforza, M. Korolkov, I. Miralles, L. Norniella, O. Portell, X. Saltó, O. Volpi, M. Bogush, A. Gilewsky, V. Kurochkin, Y. Satsunkevitch, I. Bohm, C. Holmgren, S. Jon-And, K. Klereborn, J. Ramstedt, M. Selldèn, B. Bromberg, C. Huston, J. Miller, R. Richards, R. Caloba, L. Cerqueira, A.S. Damazio, D.O. Maidantchik, C. Marroquim, F. Seixas, J.M. da Silva, P. Carvalho, J. Pinhão, J. Castelo, J. Castillo, M.V. Cuenca, C. Ferrer, A. Fullana, E. Gonzalez, V. Higon, E. Iglesias, C. Lopez Amengual, J.M. Poveda, J. Salvachua, B. Sanchis, E. Torres, J. Valls, J.A. Cobal, M. di Girolamo, B. Efthymiopoulos, I. Gildemeister, O. Grenier, P. Henriques, A. Martin, F. Nessi, M. Schlager, G. Spanó, F. Cogswell, F. Downing, R. Errede, D. Errede, S. Haney, M. Junk, T. Simaitis, V. Vichou, I. David, M. Gomes, A. Maio, A. Marques, C. Pina, J. Saraiva, J.G. Silva, J. Santos, J. Davidek, T. Dolejsi, J. Dolezal, Z. Krivkova, P. Leitner, R. Suk, M. Tas, P. Valkar, S. De, K. Li, J. Sosebee, M. Vartapetian, A. White, A. Fenyuk, A. Karyukhin, A. Miagkov, A. Solodkov, A. Solovianov, O. Starchenko, E. Zaitsev, A. Zenine, A. Guarino, V. le Compte, T. Nodulman, L. Price, L.E. Proudfoot, J. Schlereth, J. Stanek, R. Underwood, D. Hakobyan, H. Simonyan, M. Khubua, J. Kulchitsky, Y. Kuzhir, P. Rumiantsau, V. Shevtsov, P. Starovoitov, P. Lokajicek, M. Nemecek, S. Pribyl, L. Onofre, A.
The Tile Calorimeter, which constitutes the central section of the ATLAS hadronic calorimeter, is a non-compensating sampling device made of iron and scintillating tiles. The construction phase of the calorimeter is nearly complete, and most of the e
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______2127::cc2a086533f9a52d3b572943692f5af4
https://pergamos.lib.uoa.gr/uoa/dl/object/uoadl:2977471
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5
Akademický článek
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6
Lipid oxidation. Part V. Effect of copper on the autoxidation of methyl oleate
Autor: M. Kminek, J. Pokorny, O. Schmidt, J. Davidek, A. Kvasnikova
Publikováno v: Food / Nahrung. 24:851-858
Methyl oleate was oxidized at 60°C at free access of air in presence of varying amounts of copper(II)-chloride. Changes of hydroperoxides followed equation (V): . The relationships between the two reaction rate constants and the concentration of cop
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::cf44489b8b328a215f4e754b230c499b
https://doi.org/10.1002/food.19800240906
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7
Reactions of oxidized lipids with protein. Part 13. Autoxidation of hexanal in presence of nonlipidic components
Autor: J. Davidek, E Novotná, W. Janitz, Jan Pokorný, M. Kmínek
Publikováno v: Food / Nahrung. 29:459-465
Hexanal is rapidly autoxidized in mixture with nonlipidic substrates even at 25 degrees C. The formation of peroxides follows the kinetics of a first order reaction with respect to hexanal (k1 about 10(-5) min-1), and is higher in mixture with casein
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9fd7138c8e6c2223feb69660bc77542d
https://doi.org/10.1002/food.19850290514
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