Zobrazeno 1 - 10
of 106
pro vyhledávání: '"R. A. Craven"'
Autor:
R C, Craven
Publikováno v:
The Hospital
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::293054d0617053991ede955b79944fb2
https://pubmed.ncbi.nlm.nih.gov/29822154
https://pubmed.ncbi.nlm.nih.gov/29822154
Autor:
R. John Craven, Robert W. Lencki
Publikováno v:
Journal of the American Oil Chemists' Society. 90:1509-1516
Negative pressure effects appear to play an important role during crystallization of complex TAG mixtures such as cocoa butter. Crystallization conditions influence the final macroscopic sample density and the resulting gaseous phase void structure.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6d7120b0e5e0f0c3d79e9b64433e75db
https://doi.org/10.1007/s11746-013-2294-0
https://doi.org/10.1007/s11746-013-2294-0
Autor:
Robert W. Lencki, R. John Craven
Publikováno v:
Chemical Reviews. 113:7402-7420
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e174e358276973144e00ad4c40b4eefd
https://doi.org/10.1021/cr400212r
https://doi.org/10.1021/cr400212r
Autor:
M A Walker, R M Craven, T.J. Cullen, Margaret M. Esiri, Nicholas J. Parkinson, Paul Harrison, Timothy J. Crow
Four studies have reported that the mediodorsal nucleus of the thalamus (MD) is smaller and contains fewer neurons in schizophrenia. The MD is a key node in a circuit proposed to be dysfunctional in the disorder. However, one study did not find a MD
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ac826512708d3a8012eea5f76959a675
https://ora.ox.ac.uk/objects/uuid:cfa71ec9-febf-4441-ac61-9359bd47d435
https://ora.ox.ac.uk/objects/uuid:cfa71ec9-febf-4441-ac61-9359bd47d435
Despite evidence for an abnormality of noradrenergic function in schizophrenia, it remains unclear whether the number of noradrenergic neurones is normal in patients with the disorder. In postmortem, formalin-fixed tissue from 15 schizophrenic patien
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fc124722d0ca3c0a511824904f34549b
https://ora.ox.ac.uk/objects/uuid:aa99ed2a-adbd-469b-91ed-238c1c047eb1
https://ora.ox.ac.uk/objects/uuid:aa99ed2a-adbd-469b-91ed-238c1c047eb1
Autor:
Robert W. Lencki, R. John Craven
Publikováno v:
Lipid Technology. 24:204-207
Unit-cell stereochemistry for triacylglycerols in β′ (beta prime here and throughout) and β forms has been compared using data from studies of phase behavior for enantiomeric mixtures and space group determinations. The β′ form has a unit cell
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fe0a60ce458ae13b6377b3923495e119
https://doi.org/10.1002/lite.201200221
https://doi.org/10.1002/lite.201200221
Autor:
Robert W. Lencki, R. John Craven
Publikováno v:
Crystal Growth & Design. 12:4981-4986
Under certain crystallization conditions, β-tending triacylglyerol (TAG) can form cavities within the crystal network, leading to situations where the macroscopic solid density is less than the melted liquid phase. A similar phenomenon, termed negat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7cfe6ebd910f4edaa249848496494157
https://doi.org/10.1021/cg300901v
https://doi.org/10.1021/cg300901v
Autor:
R. John Craven, Robert W. Lencki
Publikováno v:
Journal of the American Oil Chemists' Society. 89:741-744
Polymorphism strongly affects the functionality of fat and fat-containing foods. For instance, margarine in the desirable b0 form is smooth and creamy, whereas, the more stable b polymorph is associated with a grainy texture. Similarly, cocoa butter
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7addd69b8f4ad70225d2feea17878e13
https://doi.org/10.1007/s11746-011-1952-3
https://doi.org/10.1007/s11746-011-1952-3
Autor:
Robert W. Lencki, R. John Craven
Publikováno v:
Crystal Growth & Design. 11:1566-1572
Triacylglycerols (TAG) are the main component in fats and oils and a major component in many food and consumer products. These compounds are always asymmetric (about the sn-2position), while many diacid and all triacid TAG are chiral. To understand w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d84f1a36a3aeb8004d8168023edd6239
https://doi.org/10.1021/cg101536q
https://doi.org/10.1021/cg101536q
Autor:
R. John Craven, Robert W. Lencki
Publikováno v:
Crystal Growth & Design. 11:1723-1732
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7d6f091a50a64e328edfc27498263cc1
https://doi.org/10.1021/cg101654c
https://doi.org/10.1021/cg101654c