Zobrazeno 1 - 10
of 59
pro vyhledávání: '"James M. Flink"'
Autor:
Bente Vestergaard, Minna Groenning, Manfred Roessle, Jette S Kastrup, Marco van de Weert, James M Flink, Sven Frokjaer, Michael Gajhede, Dmitri I Svergun
Publikováno v:
PLoS Biology, Vol 5, Iss 5, p e134 (2007)
Although amyloid fibrillation is generally believed to be a nucleation-dependent process, the nuclei are largely structurally uncharacterized. This is in part due to the inherent experimental challenge associated with structural descriptions of indiv
Externí odkaz:
https://doaj.org/article/89b0e02fe477418e86bcc845bb0617d8
Autor:
Gunna Christiansen, Hans Aage Hjuler, James M. Flink, Søren B. Nielsen, Daniel E. Otzen, Shirin Ghodke
Publikováno v:
FEBS Journal. 279:752-765
The 29-residue peptide hormone glucagon forms many different morphological types of amyloid-like fibrils, depending on solvent conditions. Here, we combine time-series far-UV CD with singular value decomposition analysis to reveal six different confo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::49b2af782ae8a0545b1c980a03b655b2
https://doi.org/10.1111/j.1742-4658.2011.08465.x
https://doi.org/10.1111/j.1742-4658.2011.08465.x
Publikováno v:
Analytica Chimica Acta. 676:34-40
The possibility for determination of the water content in pharmaceutical samples by near-infrared (NIR) spectroscopy has been more widely investigated in the past few years. However, many studies claim that changes in sample composition will require
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::27a5c8ef6b85eb24cd89e1fdf20ffdf5
https://doi.org/10.1016/j.aca.2010.07.035
https://doi.org/10.1016/j.aca.2010.07.035
Publikováno v:
Journal of Food Science. 41:910-917
Seven methods of water activity (aw) measurement were tested in a collaborative study between three laboratories. These methods included the direct measurement of vapor pressure, an isopiestic technique and several electronic devices. Both saturated
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5aedbb62bf695bb47883b5aefaa49a70
https://doi.org/10.1111/j.1365-2621.1976.tb00751_41_4.x
https://doi.org/10.1111/j.1365-2621.1976.tb00751_41_4.x
Autor:
James M. Flink, Eddie C. To
Publikováno v:
International Journal of Food Science & Technology. 13:567-581
Summary A quantitative correlation between loss of entrapped volatiles and ‘collapse’ was established using methods which permitted the degree of ‘collapse’ to be measured. The chronological relationship between ‘collapse’, recrystallizat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::33dbc2cc6f3c7c37c0e861665d114de4
https://doi.org/10.1111/j.1365-2621.1978.tb00837.x
https://doi.org/10.1111/j.1365-2621.1978.tb00837.x
Autor:
Jose M. Aguilera, James M. Flink
Publikováno v:
International Journal of Food Science & Technology. 9:391-396
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1d7a02209405dbb61f09049c18c3496d
https://doi.org/10.1111/j.1365-2621.1974.tb01785.x
https://doi.org/10.1111/j.1365-2621.1974.tb01785.x
Autor:
Eddie C. To, James M. Flink
Publikováno v:
International Journal of Food Science & Technology. 13:583-594
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9dd239972367c103438ac5f84fda8d05
https://doi.org/10.1111/j.1365-2621.1978.tb00838.x
https://doi.org/10.1111/j.1365-2621.1978.tb00838.x
Autor:
James M. Flink, J. M. Aguilera
Publikováno v:
International Journal of Food Science & Technology. 9:329-344
Summary Two parameters, which characterize the freeze drying process, are obtained by a linear regression of variables derived from data from a limited number of freeze drying experiments. Freeze drying times and sample temperature profiles can then
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d873485c2ea1d3fd0c58c53fa919af38
https://doi.org/10.1111/j.1365-2621.1974.tb01780.x
https://doi.org/10.1111/j.1365-2621.1974.tb01780.x
Publikováno v:
International Journal of Food Science & Technology. 10:11-18
Summary The retention of 14G-labelled ethyl acetate, n-propanol and acetone in freeze-dried food gels is studied. Fractional retention of the initially present volatiles increases with increasing solids concentration and decreases with increasing ini
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::419004996a30c048151f73c394923aed
https://doi.org/10.1111/j.1365-2621.1975.tb00002.x
https://doi.org/10.1111/j.1365-2621.1975.tb00002.x
Autor:
James M. Flink, Marcus Karel
Publikováno v:
International Journal of Food Science & Technology. 7:199-211
Summary Retention of organic volatiles was studied in freeze-dried systems containing various carbohydrates ranging in molecular weight from glucose to dextrans. On the basis of the freeze-drying experiments and studies on sorption and desorption aft
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f66cd202fd55ceab424a787e77f88998
https://doi.org/10.1111/j.1365-2621.1972.tb01655.x
https://doi.org/10.1111/j.1365-2621.1972.tb01655.x