Search Results

You are looking at 101 - 110 of 709 items for :

  • "concentration" x
  • Architecture and Architectonics x
  • All content x
Clear All

Nissen, P., Nielsen, D. & Arneborg, N. (2003): Viable Saccharomyces cerevisiae cells at high concentrations cause early growth arrest of non- Saccharomyces yeasts in mixed cultures by a cell-cell contact-mediated mechanism. Yeast, 20 331

Restricted access

the selectivity. m -NA could be obtained at a very high selectivity. Maximum yield of m -NA (97.9%) was obtained in methanol and in the presence of a low concentration of the Sn 4+ modifier. Veena [ 19 ] reported that the m -DNB gave 90% overall

Restricted access

): Effect of tryptophan administration on melatonin concentrations in the pineal gland, plasma and gastrointestinal tract of chickens. Acta Vet. Brno , 67 , 89–95. Veselovsky J

Restricted access

-CQA concentration. The residual solid powder in the vessels were diluted with 20 ml of ultrapure water and taken in an ultrasonic bath (Ultraclear 800A, Unique) for 600 s to have a homogeneous solution with a 5-CQA concentration not greater than 0

Restricted access

Byrne, R., Ravnik, V. & Kosta, L. (1976): Trace element concentrations in higher fungi. Sci. Total Environment , 6 , 65–78. Kosta L

Restricted access

): Finomseprőn-tartás hatása a borokban lévő biogénamin-koncentrációra. (Effect of sur lie method on the concentration of biogenic amines in wines.) Borászati Füzetek , 19 , 1–5. Nyúlné-Pühra B

Restricted access

Al-Bachir, M. & Lahham, G. (2003): The effect of gamma irradiation on the microbial load, mineral concentration and sensory characteristics of licorice ( Glycyrrhiza glabra L). J. Sci. Fd Agric , 83 , 70

Restricted access

analysis of iron concentration in grains and leaves of maize . Plant Breeding , 126 , 107 – 109 . C hassy , B.M. ( 2010 ): Food safety risks and consumer health . New

Restricted access

Kliewer, W. M., Howarth, L. & Omori, M. (1967): Concentrations of tartaric acid and malic acids and their salts in Vitis vinifera grapes. Am. J. Enol. Vitic. , 18 , 42-54. Concentrations of tartaric acid and malic acids and

Restricted access

type of support [ 5 ]. The physical structures and chemical properties of silicas vary widely in terms of surface area, pore size distribution, particle size, the type and concentration of hydroxyl groups and the acid–base properties according

Restricted access