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Chemical Communications (Cambridge, England)
|
June 14, 2014
Protein electrochemistry using graphene-based nano-assembly: an ultrasensitive electrochemical detection of protein molecules via nanoparticle-electrode collisions
Da Li, Jingquan Liu, Colin J Barrow, et al.
Journal of Bioscience and Bioengineering
|
June 26, 2012
Molecular identification of marine yeast and its spectroscopic analysis establishes unsaturated fatty acid accumulation
Adarsha Gupta, Jitraporn Vongsvivut, Colin J Barrow, et al.
Applied Microbiology and Biotechnology
|
March 27, 2026
Reusability of immobilised lipase in the production of omega-3 oils from squid viscera
M Amdadul Haque, Brendan J Holland, Colin J Barrow
Journal of Virology
|
March 1, 1974
Gene expression during the development of bacteriophage phi 29. 3. Analysis of viral-specific protein synthesis with suppressible mutants
J C McGuire, J J Pène, J Barrow-Carraway
Food Chemistry
|
December 26, 2012
Selective concentration of EPA and DHA using Thermomyces lanuginosus lipase is due to fatty acid selectivity and not regioselectivity
Taiwo O Akanbi, Jacqui L Adcock, Colin J Barrow
Food Chemistry
|
December 4, 2014
A computational search for lipases that can preferentially hydrolyze long-chain omega-3 fatty acids from fish oil triacylglycerols
Md Zahid Kamal, Colin J Barrow, Nalam Madhusudhana Rao
Food Chemistry
|
September 24, 2013
Relating the variation of secondary structure of gelatin at fish oil-water interface to adsorption kinetics, dynamic interfacial tension and emulsion stability
Huihua Liu, Bo Wang, Colin J Barrow, et al.
Marine Drugs
|
January 24, 2025
Pilot-Scale Enzymatic Conversion of Low Stability, High Free Fatty, Squid Oil to an Oxidatively Stable Astaxanthin-Rich Acylglyceride Oil Suitable for Nutritional Applications
Asavari Joshi, Brendan Holland, Moninder Sachar, et al.
Food Chemistry
|
August 9, 2019
Polydatin-fatty acid conjugates are effective antioxidants for stabilizing omega 3-containing bulk fish oil and fish oil emulsions
Taiwo O Akanbi, Susan N Marshall, Colin J Barrow
Journal of Peptide Science : an Official Publication of the European Peptide Society
|
June 29, 2001
The amyloid-beta peptide and its role in Alzheimer's disease
A B Clippingdale, J D Wade, C J Barrow
Page
of 34
Search research articles
Search
Showing results (51-60 of 331) with videos related to
Sort By:
Page
of 34
Chemical Communications (Cambridge, England)
|
June 14, 2014
Protein electrochemistry using graphene-based nano-assembly: an ultrasensitive electrochemical detection of protein molecules via nanoparticle-electrode collisions
Da Li, Jingquan Liu, Colin J Barrow, et al.
Journal of Bioscience and Bioengineering
|
June 26, 2012
Molecular identification of marine yeast and its spectroscopic analysis establishes unsaturated fatty acid accumulation
Adarsha Gupta, Jitraporn Vongsvivut, Colin J Barrow, et al.
Applied Microbiology and Biotechnology
|
March 27, 2026
Reusability of immobilised lipase in the production of omega-3 oils from squid viscera
M Amdadul Haque, Brendan J Holland, Colin J Barrow
Journal of Virology
|
March 1, 1974
Gene expression during the development of bacteriophage phi 29. 3. Analysis of viral-specific protein synthesis with suppressible mutants
J C McGuire, J J Pène, J Barrow-Carraway
Food Chemistry
|
December 26, 2012
Selective concentration of EPA and DHA using Thermomyces lanuginosus lipase is due to fatty acid selectivity and not regioselectivity
Taiwo O Akanbi, Jacqui L Adcock, Colin J Barrow
Food Chemistry
|
December 4, 2014
A computational search for lipases that can preferentially hydrolyze long-chain omega-3 fatty acids from fish oil triacylglycerols
Md Zahid Kamal, Colin J Barrow, Nalam Madhusudhana Rao
Food Chemistry
|
September 24, 2013
Relating the variation of secondary structure of gelatin at fish oil-water interface to adsorption kinetics, dynamic interfacial tension and emulsion stability
Huihua Liu, Bo Wang, Colin J Barrow, et al.
Marine Drugs
|
January 24, 2025
Pilot-Scale Enzymatic Conversion of Low Stability, High Free Fatty, Squid Oil to an Oxidatively Stable Astaxanthin-Rich Acylglyceride Oil Suitable for Nutritional Applications
Asavari Joshi, Brendan Holland, Moninder Sachar, et al.
Food Chemistry
|
August 9, 2019
Polydatin-fatty acid conjugates are effective antioxidants for stabilizing omega 3-containing bulk fish oil and fish oil emulsions
Taiwo O Akanbi, Susan N Marshall, Colin J Barrow
Journal of Peptide Science : an Official Publication of the European Peptide Society
|
June 29, 2001
The amyloid-beta peptide and its role in Alzheimer's disease
A B Clippingdale, J D Wade, C J Barrow
Page
of 34