Zobrazeno 1 - 10
of 11
pro vyhledávání: '"Petr Cesla"'
Autor:
Jiri Handl, Pavlina Nyvltova, Jan Capek, Petr Cesla, Anichka Hovsepyan, Sona Avetisyan, Petra Micankova, Lenka Bruckova, Pavla Stankova, Katerina Knotkova, Tigran Petrosyan, Tomas Rousar
Publikováno v:
Food and Chemical Toxicology. 168:113355
Melanins belong to a group of pigments of different structure and origin. They can be produced synthetically or isolated from living organisms. A number of studies have reported testing of various melanins in neurological studies providing different
Autor:
Jana Vanova, David Malinak, Rudolf Andrys, Miroslav Kubat, Tomas Mikysek, Erika Rousarova, Kamil Musilek, Tomas Rousar, Petr Cesla
Publikováno v:
SSRN Electronic Journal.
Autor:
Jana Vanova, David Malinak, Rudolf Andrys, Miroslav Kubat, Tomas Mikysek, Erika Rousarova, Kamil Musilek, Tomas Rousar, Petr Cesla
Publikováno v:
Journal of Chromatography A. 1669:462956
Acetaminophen (paracetamol, APAP) is one of the most widely used drugs worldwide. Unfortunately, its overdose, which is caused by predominant oxidation of APAP, can lead to acute liver injury. In liver, oxidized APAP is conjugated with glutathione, l
Publikováno v:
Journal of separation science. 39(7)
The applicability and predictive properties of the linear solvent strength model and two nonlinear retention-time models, i.e., the quadratic model and the Neue model, were assessed for the separation of small molecules (phenol derivatives), peptides
Autor:
G. K. Jayaprakasha, Bhimangouda S. Patil, Federica Pellati, Yingjian Lu, Devanand Luthria, Jose Luis Perez, Bhimanagouda S. Patil, Gislaine C. Nogueira, Mauricio A. Rostagno, M. Thereza M. S. Gomes, M. Angela A. Meireles, Gertrud E. Morlock, Aránzazu Marín, Gary Sharman, Marie Burgess, Christopher Reutter, Alfonso Espada, N. G. Ntalli, P. Caboni, Petr Česla, Petra Dinisová, Jana Váňová, Lenka Česlová, Jan Fischer, Davide Barreca, Ersilia Bellocco, Ugo Leuzzi, Giuseppe Gattuso, Lior Rubinovich, Doron Holland, Rachel Amir, Chia-Chuan Chang, Shoei-Sheng Lee, Priyanka R. Chaudhary, Rebecca Esche, Birgit Scholz, Karl-Heinz Engel, Henryk Jeleń, Alina Vasilescu, Alis Vezeanu, Ying Liu, Ioana S. Hosu, R. Mark Worden, Serban F. Peteu, Timothy J. Anderson, Yongfeng Ai, Roger W. Jones, Robert S. Houk, Jay-lin Jane, Yinsheng Zhao, Diane F. Birt, John F. McClelland, Chee-Yan Choo, NorShahidah Sahidan, A. Latiff, Jan Schripsema, Marianna A. Lemos, Marcilene F. V. Dianin, Dalessandro S. Vianna, Denise S. Dagnino
Macroporous cryogel based spin column with immobilized concanavalin A for isolation of glycoproteins
Publikováno v:
Electrophoresis. 36(11-12)
In this work we have developed a hydrophilic poly(hydroxyethyl methacrylate-co-poly(ethylene glycol) diacrylate) cryogel placed in the centrifugal filter device. The composition of the polymerization mixture as well as the polymerization conditions w
Autor:
Erika, Nýdlová, Martina, Vrbová, Petr, Cesla, Barbora, Jankovičová, Karel, Ventura, Tomáš, Roušar
Publikováno v:
Journal of applied toxicology : JAT. 34(9)
Acetaminophen overdose is the most frequent cause of acute liver injury. The main mechanism of acetaminophen toxicity has been attributed to oxidation of acetaminophen. The oxidation product is very reactive and reacts with glutathione generating ace
Publikováno v:
Electrophoresis. 33(15)
A 2D method was developed for separation of phenolic acids and flavonoids natural antioxidants combining LC with MEKC. The in-capillary preconcentration step was applied for the improvement of the sensitivity of 2D method before the second dimension
Autor:
Michal Kašpar, Petr Česla
Publikováno v:
Applied Sciences, Vol 12, Iss 18, p 8946 (2022)
Vinegars are natural products manufactured by two-step fermentation. One of the most famous is balsamic vinegar, especially that produced in Modena, Italy. Its unique production process positively distinguishes it from other vinegars. There are basic
Externí odkaz:
https://doaj.org/article/396f318b797946ab9d12436d02d573df
Publikováno v:
Molecules, Vol 27, Iss 4, p 1356 (2022)
Balsamic vinegar is one of the best known and most popular types of vinegar, and it is a rich source of polyphenolic compounds. The quality of balsamic vinegar as well as the content of phenolic substances vary depending on the production method. In
Externí odkaz:
https://doaj.org/article/bbcfaf2e2eab4954b5fc88d11ecd0964