Zobrazeno 1 - 10
of 55
pro vyhledávání: '"Rombouts, Frank M."'
Publikováno v:
Water Environment Research, 1996 Mar 01. 68(2), 188-193.
Externí odkaz:
https://www.jstor.org/stable/25044706
Autor:
Rombouts, Frank M.1, Phaff, Herman J.1
Publikováno v:
European Journal of Biochemistry. Mar76 Part 2, Vol. 63 Issue 1, p109-120. 12p.
Autor:
Wouters, Jeroen A., Rombouts, Frank M., Kuipers, Oscar P., de Vos, Willem M., Abee, T., Storey, K.B., Storey, J.M.
Publikováno v:
Protein Adaptations and Signal Transduction, 2, 43-56
Publisher Summary This chapter discusses the role of cold-shock proteins in low-temperature adaptation. Research on cold adaptation has mainly focused on the synthesis of so-called “cold-shock proteins” (CSPs), a specific response that is shared
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7eb8eb85f813639fc5b6287aa5ab2af9
https://research.rug.nl/en/publications/dc3bb81b-ca32-4faf-9720-b668ad0951bd
https://research.rug.nl/en/publications/dc3bb81b-ca32-4faf-9720-b668ad0951bd
Akademický článek
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Publikováno v:
Journal of Food Processing & Preservation; Aug2007, Vol. 31 Issue 4, p454-468, 15p, 4 Charts, 2 Graphs
Publikováno v:
FEMS Microbiology Ecology; Sep2005, Vol. 54 Issue 1, p67-75, 9p
Autor:
Wouters, Jeroen A., Rombouts, Frank M.
Publikováno v:
Applied & Environmental Microbiology. Oct99, Vol. 65 Issue 10, p4436. 7p. 2 Black and White Photographs, 2 Charts, 8 Graphs.
Composition and microbiological and physical attributes of mawè, a fermented maize dough from Benin.
Autor:
HOUNHOUIGAN, D. JOSEPH, NOUT, M.J. ROBERT, NAGO, COFFI M., HOUBEN, JAQUES H., ROMBOUTS, FRANK M.
Publikováno v:
International Journal of Food Science & Technology; Oct1993, Vol. 28 Issue 5, p513-517, 5p
Publikováno v:
Journal of the Science of Food & Agriculture; Mar1997, Vol. 73 Issue 3, p357-363, 7p
Publikováno v:
Food & Agricultural Immunology; Jan1992, Vol. 4 Issue 4, p241-251, 11p