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Hiroi, H., Tsutsumi, O., Takeuchi, T., Momoeda, M., Ikezuki, Y., Okamura, A., Yokota, H. & Taketani, Y. (2004): Differences in serum bisphenol A concentration in premenopausal normal woman and woman with endometrial hyperplasia. Endocr. J. , 51 , 595

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Acta Alimentaria
Authors: M. Nogala-Kałucka, K. Dwiecki, A. Siger, P. Górnaś, K. Polewski, and S. Ciosek

): Plasma concentrations of the flavonoids hesperetin, naringenin and quercetin in human subjects following their habitual diets, and diets high or low in fruit and vegetables. Eur. J. Clin. Nutr. , 56 , 891

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): Effects of dietary protein concentration on growth, survival, and body composition of muskellunge Esox musquinongy and tiger muskellunge Esox masquinongy×E. lucius fingerlings . J. World Aquacult. Soc. , 26 , 416 – 425

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). Thiazolyl blue tetrazolium bromide (MTT) was obtained from Saiguo Biotechnology Co., Ltd. (Guangzhou, China). Other reagents were of analytical grade. Ultrapure water was used for the experiments. 2.2 Determination of fructosamine concentration The

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includes a range of constituents such as biodegradable and non-biodegradable organics, inorganics and inhibitory substances. Therefore, the industrial effluents may be nutrient deficient and contain high concentrations of heavy metals ( Mhlanga & Brouckaert

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Progress in Agricultural Engineering Sciences
Authors: Khabat Noori Hussein, Tímea Molnár, Richard Pinter, Adrienn Toth, Emna Ayari, Laszlo Friedrich, Istvan Dalmadi, and Gabriella Kiskó

organoleptic properties of different foods, and change their taste, smell, and aroma. For these reasons, it would be important to determine the minimum concentration of various antimicrobial agents that are sufficiently effective against various pathogens but

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Long, S.P. (1991): Modification of the response of photosynthetic productivity to rising temperature by atmospheric CO 2 concentrations: Has its importance been underestimated? Pl. Cell Environ. , 14 , 729

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References A dams , M.L. , L ombi , E. , Z hao , F.J. & M cgrath , S.P. ( 2002 ): Evidence of low selenium concentrations in UK bread making wheat grain . J. Sci. Food Agric. , 82

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Kim, J.H. & Sohn, K.H. (2001): Flavor compounds of dongchimi soup by different fermentation temperature and salt concentration. Fd Sci. Biotechnol. , 10 , 236–240. Sohn K

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References Ahmed , J. & Ramaswamy , H.S. ( 2004 ): Effect of high-hydrostatic pressure and concentration on rheological characteristics

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