Zobrazeno 1 - 10
of 1 155
pro vyhledávání: '"thermal stabilization"'
Autor:
Daniel P. Furr, Anteneh A. Tsegaye, Madeline R. Kern, Gunnar Olson, Tang Ye, Yong Zhang, Susan R. Trammell
Publikováno v:
Engineering Reports, Vol 6, Iss 11, Pp n/a-n/a (2024)
Abstract The requirement for temperature‐controlled storage can be challenging and expensive for the transportation and storage of biologics. Light‐assisted drying (LAD) is a new processing technique to prepare biologics for storage in a trehalos
Externí odkaz:
https://doaj.org/article/4a5636ec6e2f4fc3b76bcb524d9ed553
Autor:
ZHOU Chenguang, ZHOU Yaojie, LI Bin, HU Yuqian, LIU Tianrui, YANG Wenli, SHI Jiyong, ZOU Xiaobo
Publikováno v:
Shipin Kexue, Vol 44, Iss 23, Pp 1-12 (2023)
Rice bran, a common byproduct during of the rice milling process, is rich in unsaturated fats, proteins, crude fiber, vitamins, and various bioactive components. However, the stability of fresh rice bran is poor, and it is highly susceptible to ranci
Externí odkaz:
https://doaj.org/article/18e8c84d46d043ff84494fae0857fc3b
Publikováno v:
Vestnik MGSU, Vol 18, Iss 12, Pp 1926-1936 (2023)
Introduction. Petroleum bitumen is the main component of road surfaces, which play an important role in ensuring the safety and comfort of vehicle traffic. Over time, bitumen undergoes ageing, which leads to changes in its physical and chemical prope
Externí odkaz:
https://doaj.org/article/d5879858ae4041f4809bedfa8c0e6713
Autor:
Anatolii V. Brushkov, Andrei G. Alekseev, Svetlana V. Badina, Dmitrii S. Drozdov, Vladimir A. Dubrovin, Oleg V. Zhdaneev, Mikhail N. Zheleznyak, Vladimir P. Melnikov, Sergei N. Okunev, Aleksei B. Osokin, Nikolai A. Ostarkov, Marat R. Sadurtinov, Dmitrii O. Sergeev, Roman Yu. Fedorov, Konstantin N. Frolov
Publikováno v:
Записки Горного института, Vol 263, Pp 742-756 (2023)
The risks of reducing the stability of buildings and structures are increasing in conditions of climate change and the active development of the territories under the influence of natural and anthropogenic factors. The main causes include: loss of th
Externí odkaz:
https://doaj.org/article/17a273e015ac4c018f633cb31f1bdf9e
Autor:
Anjana Kumari, Kumud Pandav, Anuradha Panwar, Mala Nath, Rama Krishna Peddinti, Ritu Barthwal
Publikováno v:
Results in Chemistry, Vol 6, Iss , Pp 101148- (2023)
The binding of ligands to G-quadruplex (G4) structures at the ends of human telomeric DNA induces thermal stabilization, which interferes with telomere maintenance by disrupting the association of telomeres with the telomerase enzyme—an important m
Externí odkaz:
https://doaj.org/article/fc03612c417449fa83b0728af39b8fa4
Publikováno v:
Results in Chemistry, Vol 6, Iss , Pp 101114- (2023)
Non-canonical G-quadruplex (G4) DNAs in genome of living organisms are involved in regulation of several cellular activities. Understanding of G-quadruplex interaction with anthraquinones is significant, in the continuing search for an effective ther
Externí odkaz:
https://doaj.org/article/85a98130a74a4313a908e79beab8700f
Publikováno v:
Case Studies in Construction Materials, Vol 19, Iss , Pp e02455- (2023)
Regarding the significance of binder quantity, alkali activator molarities, and thermal curing, this work was utilized to geopolymerize with a potassium-based alkaline activator to strengthen soils. Five different molarities of palm oil fuel ash (POF
Externí odkaz:
https://doaj.org/article/3cb5fdaa55464e4888eae1e92069a3aa
Publikováno v:
Case Studies in Construction Materials, Vol 19, Iss , Pp e02454- (2023)
Red soil from southern Iran is widely utilized in structural foundations, road construction, brick making, and high-level landfills. When subjected to heat, soils undergo significant changes in their physical, mechanical, and microstructural characte
Externí odkaz:
https://doaj.org/article/c53bfbbf7deb4c269e7f41938e764314
Autor:
Hamed Saberian, Vahid Pasban
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 18, Iss 5, Pp 765-777 (2022)
[1]Introduction: Anthocyanins are one of the most important of food colorants, which are found in many fruits, flowers, and vegetables, and have been used as natural pigments in commercial foods and beverage products due to their desirable colors and
Externí odkaz:
https://doaj.org/article/862b3fefbac44cd2b99a04cc7e473406
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