Zobrazeno 1 - 10
of 28
pro vyhledávání: '"putrescin"'
Autor:
S. Grabovskyi, O. Grabovska
Publikováno v:
Regulatory Mechanisms in Biosystems, Vol 6, Iss 1, Pp 36-39 (2015)
The paper deals with researching of T- and B-lymphocytes relative quantity and functional activity in broiler chicken blood after using of animal origin immunomodulators in conditions of pre-slaughter stress. The authors determined the relative amoun
Externí odkaz:
https://doaj.org/article/4a8479fb14364553b4c98215eb4282bb
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Chiara D’Ercole, Paolo D’Angelo, Veronica Ruggieri, Daisy Proietti, Laura Virtanen, Cristina Parisi, Carles Sanchez Riera, Alessandra Renzini, Alberto Macone, Marta Marzullo, Laura Ciapponi, Davide Bonvissuto, Claudio Sette, Lorenzo Giordani, Luca Madaro
Striated muscle is a highly organized structure composed of well-defined anatomical domains with integrated but distinct assignments. So far, the lack of a direct correlation between tissue architecture and gene expression has limited our understandi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a01c899847cabbf32e88487fcc0ececa
https://hdl.handle.net/11573/1662908
https://hdl.handle.net/11573/1662908
Autor:
Cimperman, Ana
V okviru magistrskega dela smo preverjali vpliv solnega stresa ter dodanega putrescina v hranilno raztopino na rast in pretvorbo poliaminov v izbrani mikrozelenjavi iz skupine stročnic, trav in križnic. Mikrozelenjavo smo gojili v različnih pogoji
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3505::d5452def4bc3703cecc7047653bc0d49
https://repozitorij.uni-lj.si/IzpisGradiva.php?id=132522
https://repozitorij.uni-lj.si/IzpisGradiva.php?id=132522
Autor:
Lah, Monika
Pomarančni sok pomembno vpliva na dnevni vnos sadja, prehranske vlaknine in mikrohranil ter zmanjša verjetnost za pojav bolezni. Pomembna lastnost pomarančnega soka je njegova barva, zato je za živilsko industrijo porjavenje neželeno. Do porjave
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3505::f5ef017c623fca89e98ee436ea02633f
https://hdl.handle.net/20.500.12556/RUL-129861
https://hdl.handle.net/20.500.12556/RUL-129861
Autor:
Kameníková, Zuzana
This thesis deals with the content of biogenic amines in natural wines. It compares the results of the sensory evaluation of the analyzed samples with the results of the chemical analysis of the basic parameters of the wine and with the results of th
Externí odkaz:
http://www.nusl.cz/ntk/nusl-426559
Autor:
Zacherl, Andreas
Biogene Amine (BA) sind niedermolekulare biologische Verbindungen, die durch mikrobielle Decarboxylierung von Aminosäuren entstehen und in verschiedenen Lebensmitteln gefunden werden. Hohe Einnahme von Histamin, Putrescin und Tyramin (und anderen) k
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_____10650::41965987fe821fb89f689d7aa3f917f2
Autor:
Bubelová, Kristýna
The diploma thesis focuses on the content of biogenic amines (BA: tyramine, histamine, kadaverine, tryptamine, phenylethylamine) and polyamines (PA: putrescine, spermine, spermidine) in eidam, emmental and parmesan cheese. The theoretical part descri
Externí odkaz:
http://www.nusl.cz/ntk/nusl-426702