Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Julia Herfurth"'
Publikováno v:
Advances and Applications in Bioinformatics and Chemistry, Vol 2010, Iss default, Pp 1-6 (2010)
Stefan Franke, Julia Herfurth, Daniel HoffmannDepartment of Bioinformatics/Centre for Medical Biotechnology, University of Duisburg-Essen, Essen, GermanyAbstract: Ca2+-ions have a range of affinities to different proteins, depending on the various fu
Externí odkaz:
https://doaj.org/article/8916bcba08d2496283366f5f08de4909
Autor:
Julia Herfurth, Joachim Ulrich
Publikováno v:
Journal of Crystal Growth. 469:13-17
Forced nucleation induced by suitable foreign seeds is an important tool to control the production of defined crystalline products. The quality of a surface provided by seed materials represents an important variable in the production of crystallizin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dd3dd3d497c18049044bc57c8eea5ea1
https://doi.org/10.1016/j.jcrysgro.2016.09.018
https://doi.org/10.1016/j.jcrysgro.2016.09.018
Autor:
Joachim Ulrich, Julia Herfurth
Publikováno v:
Chemical Engineering & Technology. 40:1261-1267
Additives in foods are a commonly applied tool to optimize the product in terms of appearance, handling, quality, and production process. Such additives are ingredients which can change, e.g., the texture within the product and can also influence oth
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::16a07dae40f995bbf458059e4a5596b7
https://doi.org/10.1002/ceat.201600546
https://doi.org/10.1002/ceat.201600546
Publikováno v:
Chemical Engineering & Technology. 39:1219-1223
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7fcdd31a76964b458d5cee6402664d63
https://doi.org/10.1002/ceat.201500669
https://doi.org/10.1002/ceat.201500669
Publikováno v:
Chemical Engineering & Technology. 38:1088-1091
In the production of beverages, cookies, and candies, citric acid is often used as preservative or flavoring agent. Due to the sensitivity in stability of saccharose concerning pH and temperature, it is necessary to know how these two parameters affe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1092259a0647e882db4056eeb261ca13
https://doi.org/10.1002/ceat.201400684
https://doi.org/10.1002/ceat.201400684
Publikováno v:
Advances and Applications in Bioinformatics and Chemistry, Vol 2010, Iss default, Pp 1-6 (2010)
Advances and Applications in Bioinformatics and Chemistry : AABC
Advances and Applications in Bioinformatics and Chemistry : AABC
Stefan Franke, Julia Herfurth, Daniel HoffmannDepartment of Bioinformatics/Centre for Medical Biotechnology, University of Duisburg-Essen, Essen, GermanyAbstract: Ca2+-ions have a range of affinities to different proteins, depending on the various fu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1ce4f8f330ffc4aa2558ce12211bbd2d
https://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&origin=inward&scp=80051569890
https://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&origin=inward&scp=80051569890
