Showing results (571-580 of 1,076) with videos related to

Sort By:
Pageof 108
Journal of the American Chemical Society|April 28, 2016
A Purple Cupredoxin from Nitrosopumilus maritimus Containing a Mononuclear Type 1 Copper Center with an Open Binding SiteParisa Hosseinzadeh, Shiliang Tian, Nicholas M Marshall, et al.
The Journal of Surgical Research|July 8, 2022
Predictors of Conversion During Minimally Invasive Gastrectomy for MalignancyRolfy A Perez Holguin, Kelly A Stahl, Brandon S Hendriksen, et al.
Leukemia|February 6, 2015
NF-κB-dependent DNA damage-signaling differentially regulates DNA double-strand break repair mechanisms in immature and mature human hematopoietic cellsD Kraft, M Rall, M Volcic, et al.
Developmental Dynamics : an Official Publication of the American Association of Anatomists|April 3, 2019
Stable transgenesis in Astyanax mexicanus using the Tol2 transposase systemBethany A Stahl, Robert Peuß, Brittnee McDole, et al.
Meat Science|April 9, 2010
Trained sensory perception of pork eating quality as affected by fresh and cooked pork quality attributes and end-point cooked temperatureS J Moeller, R K Miller, T L Aldredge, et al.
Proceedings of the National Academy of Sciences of the United States of America|May 21, 2014
Ammonia-oxidizing archaea use the most energy-efficient aerobic pathway for CO2 fixationMartin Könneke, Daniel M Schubert, Philip C Brown, et al.
Nature Communications|June 12, 2020
mTADA is a framework for identifying risk genes from de novo mutations in multiple traitsTan-Hoang Nguyen, Amanda Dobbyn, Ruth C Brown, et al.
Journal of Literacy Research : JLR|December 1, 2009
Teaching Children to Become Fluent and Automatic ReadersMelanie R Kuhn, Paula J Schwanenflugel, Robin D Morris, et al.
Environmental Science & Technology|October 21, 2006
Discrimination of shifts in a soil microbial community associated with TNT-contamination using a functional ANOVA of 16S rRNA hybridized to oligonucleotide microarraysLaurent Eyers, James C Smoot, Laura M Smoot, et al.
Meat Science|April 9, 2010
Consumer perceptions of pork eating quality as affected by pork quality attributes and end-point cooked temperatureS J Moeller, R K Miller, K K Edwards, et al.
Pageof 108