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「"Scher J "[Author]」の検索結果

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Micronutrients and in vivo antioxidant properties of powder fractions and ethanolic extract of Forssk. fruits.

Effect of sieved fractionation on the physical, flow and hydration properties of Lam., Forssk. and L. powders.

Successive grinding and sieving as a new tool to fractionate polyphenols and antioxidants of plants powders: Application to seeds, fruits, and calyx powders.

Bridging the Gaps in the Care of Psoriasis and Psoriatic Arthritis: the Role of Combined Clinics.

Adhesive interactions between milk fat globule membrane and Lactobacillus rhamnosus GG inhibit bacterial attachment to Caco-2 TC7 intestinal cell.

Simulation-Based Mastery Learning for Thoracentesis Skills Improves Patient Outcomes: A Randomized Trial.

Milk fat globule membrane glycoproteins: Valuable ingredients for lactic acid bacteria encapsulation?

Use of imaging techniques to identify efficient controlled release systems of Lactobacillus rhamnosus GG during in vitro digestion.

Dehulling reduces toxicity and improves in vivo biological value of proteins in vegetal milk derived from two mucuna (Mucuna pruriens L.) seeds varieties.

The effect of simulation-based mastery learning on thoracentesis referral patterns.

Recent advances on lactose intolerance: Tolerance thresholds and currently available answers.

Interactions among lactose, β-lactoglobulin and starch in co-lyophilized mixtures as determined by Fourier Transform Infrared Spectroscopy.

Physicochemical and micro-structural properties of flours, starch and proteins from two varieties of legumes: bambara groundnut (Vigna subterranea).

Impacts of pH-mediated EPS structure on probiotic bacterial pili-whey proteins interactions.

Mucilage chemical profile and antioxidant properties of giant swamp taro tubers.

Toward a better determination of dairy powders surface composition through XPS matrices development.

Lactic acid bacteria in dairy food: surface characterization and interactions with food matrix components.

Physicochemical and thermal properties of taro (Colocasia esculenta sp) powders as affected by state of maturity and drying method.

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