Zobrazeno 1 - 10
of 538
pro vyhledávání: '"W. A. Badawy"'
Autor:
M. V. Kovalchuk, N. A. Makarov, E. B. Yatsishina, E. A. Greshnikov, W. M. Badawy, A. Yu. Dmitriev, P. V. Dorovatovskii, P. K. Kashkarov, V. V. Lobachev, S. V. Olkhovskiy, N. N. Presnyakova, R. D. Svetogorov, I. N. Trunkin, N. N. Chepurchenko
Publikováno v:
Crystallography Reports. 67:1279-1291
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::be0352b44ed80a994dc28317df1ce8b7
https://doi.org/10.1134/s1063774522070458
https://doi.org/10.1134/s1063774522070458
Autor:
S. V. Mamikhin, W. M. Badawy, D. N. Lipatov, D. V. Manakhov, T. A. Paramonova, V. V. Stolbova, A. I. Shcheglov
Publikováno v:
Moscow University Soil Science Bulletin. 77:161-168
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0b233651f0d898704c8246126d09ea4c
https://doi.org/10.3103/s0147687422030085
https://doi.org/10.3103/s0147687422030085
Publikováno v:
NRIAG Journal of Astronomy and Geophysics. 11:142-146
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c2332232a4a37fddb62dae36dc8b4885
https://doi.org/10.1080/20909977.2022.2037817
https://doi.org/10.1080/20909977.2022.2037817
Publikováno v:
Romanian Biotechnological Letters. 26:2846-2854
Quinoa is recently gaining more interest from many countries as a nutritious substitute and food addition. Proximate chemical analysis of quinoa flour (QF) was estimated. Additionally, the rheological properties of balady bread dough fortified with Q
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1ac41356160e8b958505abd80cdfe3e3
https://doi.org/10.25083/rbl/26.4/2846-2854
https://doi.org/10.25083/rbl/26.4/2846-2854
Autor:
null W. M. Badawy, null A. Yu. Dmitriev, null V. Yu. Koval, null V. S. Smirnova, null O. E. Chepurchenko, null V. V. Lobachev, null M. O. Belova, null A. M. Galushko
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::184765fac3fce8831cebbd45a995987f
https://doi.org/10.1111/arcm.12793/v2/response1
https://doi.org/10.1111/arcm.12793/v2/response1
Autor:
Mostafa Ali, W. Z. Badawy
Publikováno v:
Journal of Food and Dairy Sciences. 9:263-271
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::38f98a3dccccf66bc4930a2a51bbc464
https://doi.org/10.21608/jfds.2018.36016
https://doi.org/10.21608/jfds.2018.36016
Autor:
Mostafa Ali, W. Z. Badawy
Publikováno v:
Journal of Food and Dairy Sciences. 8:455-459
Eggshell powder can be used as an attractive source of calcium (Ca) in human diet. Therefore, this work was done to compare different kinds of eggshells (white chicken (WC), brown chicken (BC), duck and quail). The proximate chemical composition and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ad0c4ed98c511e55542ee2f562929a0a
https://doi.org/10.21608/jfds.2017.38960
https://doi.org/10.21608/jfds.2017.38960
Autor:
Atwood, John J.1 (AUTHOR) john.atwood@mobot.org, Buck, William R.2 (AUTHOR), Brinda, John C.1 (AUTHOR)
Publikováno v:
Bryologist. Fall2024, Vol. 127 Issue 3, p366-399. 34p.
Publikováno v:
Injury. 35:1064-1067
Cervical spine involvement has been reported to occur in 75% of ankylosing Spondyilitis patients. It is characterised by gradual and progressive ossification of the spinal ligaments leading, to what is called Bamboo spine which renders the spinal mot
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c998e24510d0689e524588d9d9a82be0
https://doi.org/10.1016/j.injury.2004.02.008
https://doi.org/10.1016/j.injury.2004.02.008