Showing results (1991-2000 of 2,159) with videos related to

Sort By:
Pageof 216
AMB Express|October 24, 2013
Quantitative evaluation of E. coli F4 and Salmonella Typhimurium binding capacity of yeast derivativesAnja Ganner, Christian Stoiber, Jakob Tizian Uhlik, et al.
AMB Express|May 4, 2018
Enhanced hypocrellin production via coexpression of alpha-amylase and hemoglobin genes in Shiraia bambusicolaRuijie Gao, Huaxiang Deng, Zhengbing Guan, et al.
AMB Express|May 7, 2018
Effect of decanoic acid and 10-hydroxydecanoic acid on the biotransformation of methyl decanoate to sebacic acidYohanes Eko Chandra Sugiharto, Heeseok Lee, Annur Dyah Fitriana, et al.
AMB Express|May 28, 2017
Production of a potential liquid plant bio-stimulant by immobilized Piriformospora indica in repeated-batch fermentation processNikolay Vassilev, Bettina Eichler-Löbermann, Elena Flor-Peregrin, et al.
AMB Express|May 23, 2018
Isolation and characterization of Bacillus sp. GFP-2, a novel Bacillus strain with antimicrobial activities, from Whitespotted bamboo shark intestineJia Wu, Guoqiang Xu, Yangyang Jin, et al.
AMB Express|May 26, 2018
Impacts of supplementing growing rabbit diets with whey powder and citric acid on growth performance, nutrient digestibility, meat and bone analysis, and gut healthAsmaa T Y Kishawy, Shimaa A Amer, Ali Osman, et al.
AMB Express|June 8, 2017
Comparative metabolomics in vanilla pod and vanilla bean revealing the biosynthesis of vanillin during the curing process of vanillaFenglin Gu, Yonggan Chen, Yinghua Hong, et al.
AMB Express|June 8, 2017
Expanding the range of polyhydroxyalkanoates synthesized by methanotrophic bacteria through the utilization of omega-hydroxyalkanoate co-substratesJaewook Myung, James C A Flanagan, Robert M Waymouth, et al.
AMB Express|June 8, 2017
In vitro antimicrobial potential of extracts and phytoconstituents from Gymnema sylvestre R.Br. leaves and their biosafety evaluationDaljit Singh Arora, Henna Sood
AMB Express|June 8, 2017
Assessment of changes in the content of anthocyanins, phenolic acids, and antioxidant property of Saccharomyces cerevisiae mediated fermented black rice branChaiyavat Chaiyasut, Noppawat Pengkumsri, Sasithorn Sirilun, et al.
Pageof 216