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Nanotechnology, Science and Applications
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December 30, 2020
Nanosilica Synthesis from Betung Bamboo Sticks and Leaves by Ultrasonication
Fitria Cita Dirna, Istie Rahayu, Akhiruddin Maddu, et al.
Food Research International (Ottawa, Ont.)
|
September 9, 2025
Bioconversion of glycyrrhizin in a natural intensive sweetener by immobilized β-glucuronidase
Ilaria Benucci, Monica Mollica Graziano, Claudio Lombardelli, et al.
Psychiatry Research
|
July 27, 2025
Outcomes of patients receiving interventional psychiatric procedures in a large integrated healthcare system
Kevin J Li, Natalie E Slama, Ingrid L Chen, et al.
Polymers
|
June 10, 2022
Fast-Growing Magnetic Wood Synthesis by an In-Situ Method
Istie Rahayu, Esti Prihatini, Rohmat Ismail, et al.
Nature Communications
|
March 5, 2016
A coral-on-a-chip microfluidic platform enabling live-imaging microscopy of reef-building corals
Orr H Shapiro, Esti Kramarsky-Winter, Assaf R Gavish, et al.
Plos Genetics
|
May 4, 2018
Role of duplicate genes in determining the tissue-selectivity of hereditary diseases
Ruth Barshir, Idan Hekselman, Netta Shemesh, et al.
Developmental Medicine and Child Neurology
|
September 18, 2009
Are the cognitive functions of children with Down syndrome related to their participation?
Tanya Rihtman, Esti Tekuzener, Shula Parush, et al.
Journal of Food Biochemistry
|
January 25, 2021
Catalytic properties of lipoxygenase extracted from different varieties of Pisum sativum and Lens culinaris
Katia Liburdi, Marco Esti, Verdiana Petroselli, et al.
European Journal of Obstetrics, Gynecology, and Reproductive Biology
|
September 11, 2004
Induction of labor with prostaglandin E2 in women with previous cesarean section and unfavorable cervix
Yariv Yogev, Avi Ben-Haroush, Esti Lahav, et al.
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
|
October 18, 2022
Inclusion of curcumin in b-cyclodextrin: a promising prospective as food ingredient
Ilaria Benucci, Caterina Mazzocchi, Claudio Lombardelli, et al.
Page
of 52
Search research articles
Search
Showing results (221-230 of 512) with videos related to
Sort By:
Page
of 52
Nanotechnology, Science and Applications
|
December 30, 2020
Nanosilica Synthesis from Betung Bamboo Sticks and Leaves by Ultrasonication
Fitria Cita Dirna, Istie Rahayu, Akhiruddin Maddu, et al.
Food Research International (Ottawa, Ont.)
|
September 9, 2025
Bioconversion of glycyrrhizin in a natural intensive sweetener by immobilized β-glucuronidase
Ilaria Benucci, Monica Mollica Graziano, Claudio Lombardelli, et al.
Psychiatry Research
|
July 27, 2025
Outcomes of patients receiving interventional psychiatric procedures in a large integrated healthcare system
Kevin J Li, Natalie E Slama, Ingrid L Chen, et al.
Polymers
|
June 10, 2022
Fast-Growing Magnetic Wood Synthesis by an In-Situ Method
Istie Rahayu, Esti Prihatini, Rohmat Ismail, et al.
Nature Communications
|
March 5, 2016
A coral-on-a-chip microfluidic platform enabling live-imaging microscopy of reef-building corals
Orr H Shapiro, Esti Kramarsky-Winter, Assaf R Gavish, et al.
Plos Genetics
|
May 4, 2018
Role of duplicate genes in determining the tissue-selectivity of hereditary diseases
Ruth Barshir, Idan Hekselman, Netta Shemesh, et al.
Developmental Medicine and Child Neurology
|
September 18, 2009
Are the cognitive functions of children with Down syndrome related to their participation?
Tanya Rihtman, Esti Tekuzener, Shula Parush, et al.
Journal of Food Biochemistry
|
January 25, 2021
Catalytic properties of lipoxygenase extracted from different varieties of Pisum sativum and Lens culinaris
Katia Liburdi, Marco Esti, Verdiana Petroselli, et al.
European Journal of Obstetrics, Gynecology, and Reproductive Biology
|
September 11, 2004
Induction of labor with prostaglandin E2 in women with previous cesarean section and unfavorable cervix
Yariv Yogev, Avi Ben-Haroush, Esti Lahav, et al.
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
|
October 18, 2022
Inclusion of curcumin in b-cyclodextrin: a promising prospective as food ingredient
Ilaria Benucci, Caterina Mazzocchi, Claudio Lombardelli, et al.
Page
of 52