Zobrazeno 1 - 10
of 199
pro vyhledávání: '"Konrad V"'
Autor:
Daniel Kage, Andrej Eirich, Kerstin Heinrich, Jenny Kirsch, Jan Popien, Alexander Wolf, Konrad v. Volkmann, Hyun-Dong Chang, Toralf Kaiser
Publikováno v:
Communications Biology, Vol 7, Iss 1, Pp 1-11 (2024)
Abstract Flow cytometry is a key technology for the analysis and sorting of cells or particles at high throughput. Conventional and current flow cytometry is primarily based on fluorescent stains to detect the cells of interest. However, such stains
Externí odkaz:
https://doaj.org/article/0c9f71e28a344bf9a11b6857d98b2958
Autor:
Jenny Kirsch, Kerstin Heinrich, Daniel Kage, Johannes Glaab, Benjamin Grothe, Konrad v. Volkmann, Toralf Kaiser
Publikováno v:
Engineering in Life Sciences, Vol 22, Iss 8, Pp 550-553 (2022)
Abstract Aseptic cell sorting is challenging, especially when a flow‐cytometric cell sorter is not operated in a sterile environment. The sheath fluid system of a cell sorter may be contaminated with germs such as bacteria, yeasts, viruses, or fung
Externí odkaz:
https://doaj.org/article/802b90c8b4c04f1a90e0dbd39ed726cf
Autor:
Daniel Kage, Kerstin Heinrich, Konrad v. Volkmann, Jenny Kirsch, Kristen Feher, Claudia Giesecke-Thiel, Toralf Kaiser
Publikováno v:
Communications Biology, Vol 4, Iss 1, Pp 1-11 (2021)
Combining multi-angle (MA) light scatter detection with time-resolved pulse shape (PS) analysis for flow cytometry (FC), Kage et al. report MAPS-FC method for cell cycle analysis. The combination of hardware modification and data analysis allows clas
Externí odkaz:
https://doaj.org/article/233a6ba2a990438f8bf02511361ce7c9
Autor:
Konrad V. Miller, Even Arefaine, Ardic Arikal, Annegret Cantu, Raul Cauduro Girardello, Anita Oberholster, Hildegarde Heymann, David E. Block
Publikováno v:
Fermentation, Vol 8, Iss 6, p 268 (2022)
White wine fermentations are typically performed in an entirely batchwise manner, with yeast nutrients only added at the beginning of fermentation. This leads to slow (2+ weeks) fermentation cycle times, with large capital expenditures required to in
Externí odkaz:
https://doaj.org/article/78511a4de18d443bac3da620fcf02781
Publikováno v:
Beverages, Vol 6, Iss 4, p 60 (2020)
A key first step in the production of beer is the mashing process, which enables the solubilization and subsequent enzymatic conversion of starch to fermentable sugars. Mashing performance depends primarily on temperature, but also on a variety of ot
Externí odkaz:
https://doaj.org/article/2d6a37767996472ba84a748e153611c7
Autor:
Jordan W. Beaver, Konrad V. Miller, Cristina Medina-Plaza, Nick Dokoozlian, Ravi Ponangi, Thomas Blair, David Block, Anita Oberholster
Publikováno v:
Molecules, Vol 25, Iss 18, p 4139 (2020)
The quantitative and qualitative impacts of anthocyanins on proanthocyanidin adsorption to grape-derived cell wall material were investigated in fifteen unique systems of varying temperatures, ethanol concentrations, and proanthocyanidin concentratio
Externí odkaz:
https://doaj.org/article/ad89b68642d74a57b49fb63f09379cab
Autor:
Jordan W. Beaver, Konrad V. Miller, Cristina Medina-Plaza, Nicolas Dokoozlian, Ravi Ponangi, Thomas Blair, David Block, Anita Oberholster
Publikováno v:
Molecules, Vol 24, Iss 19, p 3561 (2019)
Desorption of proanthocyanidins (PA) from grape cell wall material (CWM) was investigated in solutions of varying ethanol concentrations and increasing temperature. The results reveal the reversibility of PA-CWM interactions and the role that tempera
Externí odkaz:
https://doaj.org/article/a5ad34285ea2409ab342e2ae5dd5e042
Autor:
Konrad V. Miller, Roberto Noguera, Jordan Beaver, Cristina Medina-Plaza, Anita Oberholster, David E. Block
Publikováno v:
Molecules, Vol 24, Iss 7, p 1275 (2019)
Phenolic extraction is a critical part of red wine making. Though empirical models of phenolic extraction kinetics exist, the current level of mechanistic understanding does not allow for accurate predictions. In this work, we propose a mechanistic m
Externí odkaz:
https://doaj.org/article/848636c08ea44bf894f153234d7ef20d
Akademický článek
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Autor:
Miller, Konrad V., Block, David E.
Publikováno v:
In Journal of Food Engineering May 2020 273