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Colloids and Surfaces. B, Biointerfaces
|
October 14, 2017
pH-Induced interfacial properties of Chaplin E from Streptomyces coelicolor
Mina Dokouhaki, Andrew Hung, Emma L Prime, et al.
Journal of Biomedical Materials Research. Part A
|
September 10, 2014
Porous PLGA microspheres tailored for dual delivery of biomolecules via layer-by-layer assembly
Dewi P Go, Jason A Palmer, Geraldine M Mitchell, et al.
Critical Reviews in Microbiology
|
February 2, 2016
Computational models of populations of bacteria and lytic phage
Konrad Krysiak-Baltyn, Gregory J O Martin, Anthony D Stickland, et al.
Journal of Agricultural and Food Chemistry
|
November 20, 2009
Facile pretreatment of Bacillus circulans beta-galactosidase increases the yield of galactosyl oligosaccharides in milk and lactose reaction systems
Aaron Gosling, Johan Alftrén, Geoff W Stevens, et al.
Food Chemistry
|
January 17, 2024
Corrigendum to "Influence of yeast growth conditions and proteolytic enzymes on the amino acid profiles of yeast hydrolysates: implications for taste and nutrition" [Food Chem. 437(Part 2) (2024) 137906]
Sameera Sirisena, Sitha Chan, Nic Roberts, et al.
Bioresource Technology
|
November 20, 2025
Yeast based N-demethylation for the production of nororipavine in fed-batch or continuous cultivation
Siyi Xue, Xu Li, Daniel Yaw, et al.
Food Chemistry
|
November 8, 2023
Influence of yeast growth conditions and proteolytic enzymes on the amino acid profiles of yeast hydrolysates: Implications for taste and nutrition
Sameera Sirisena, Sitha Chan, Nic Roberts, et al.
BJOG : an International Journal of Obstetrics and Gynaecology
|
April 22, 2005
Prediction of congenital toxoplasmosis by polymerase chain reaction analysis of amniotic fluid
L Thalib, L Gras, S Romand, et al.
Food Chemistry
|
April 23, 2019
The characterisation of Mozzarella cheese microstructure using high resolution synchrotron transmission and ATR-FTIR microspectroscopy
Anita P Pax, Lydia Ong, Jitraporn Vongsvivut, et al.
Foods (Basel, Switzerland)
|
February 15, 2022
Plant and Dairy-Based Yogurts: A Comparison of Consumer Sensory Acceptability Linked to Textural Analysis
Mitali K Gupta, Damir D Torrico, Lydia Ong, et al.
Page
of 15
Search research articles
Search
Showing results (81-90 of 145) with videos related to
Sort By:
Page
of 15
Colloids and Surfaces. B, Biointerfaces
|
October 14, 2017
pH-Induced interfacial properties of Chaplin E from Streptomyces coelicolor
Mina Dokouhaki, Andrew Hung, Emma L Prime, et al.
Journal of Biomedical Materials Research. Part A
|
September 10, 2014
Porous PLGA microspheres tailored for dual delivery of biomolecules via layer-by-layer assembly
Dewi P Go, Jason A Palmer, Geraldine M Mitchell, et al.
Critical Reviews in Microbiology
|
February 2, 2016
Computational models of populations of bacteria and lytic phage
Konrad Krysiak-Baltyn, Gregory J O Martin, Anthony D Stickland, et al.
Journal of Agricultural and Food Chemistry
|
November 20, 2009
Facile pretreatment of Bacillus circulans beta-galactosidase increases the yield of galactosyl oligosaccharides in milk and lactose reaction systems
Aaron Gosling, Johan Alftrén, Geoff W Stevens, et al.
Food Chemistry
|
January 17, 2024
Corrigendum to "Influence of yeast growth conditions and proteolytic enzymes on the amino acid profiles of yeast hydrolysates: implications for taste and nutrition" [Food Chem. 437(Part 2) (2024) 137906]
Sameera Sirisena, Sitha Chan, Nic Roberts, et al.
Bioresource Technology
|
November 20, 2025
Yeast based N-demethylation for the production of nororipavine in fed-batch or continuous cultivation
Siyi Xue, Xu Li, Daniel Yaw, et al.
Food Chemistry
|
November 8, 2023
Influence of yeast growth conditions and proteolytic enzymes on the amino acid profiles of yeast hydrolysates: Implications for taste and nutrition
Sameera Sirisena, Sitha Chan, Nic Roberts, et al.
BJOG : an International Journal of Obstetrics and Gynaecology
|
April 22, 2005
Prediction of congenital toxoplasmosis by polymerase chain reaction analysis of amniotic fluid
L Thalib, L Gras, S Romand, et al.
Food Chemistry
|
April 23, 2019
The characterisation of Mozzarella cheese microstructure using high resolution synchrotron transmission and ATR-FTIR microspectroscopy
Anita P Pax, Lydia Ong, Jitraporn Vongsvivut, et al.
Foods (Basel, Switzerland)
|
February 15, 2022
Plant and Dairy-Based Yogurts: A Comparison of Consumer Sensory Acceptability Linked to Textural Analysis
Mitali K Gupta, Damir D Torrico, Lydia Ong, et al.
Page
of 15