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566  Articles
1 of 58 pages  |  10  records  |  more records»
Investigation of urea hemolysis, osmotic and peroxidative resistance of erythrocytes in patients with B-cell non-Hodgkin's lymphoma was done. Signs of degradation and increased permeability of erythrocyte membranes to hemoglobin were revealed in patients ... see more

Investigation of urea hemolysis, osmotic and peroxidative resistance of erythrocytes in patients with B-cell non-Hodgkin's lymphoma was done. Signs of degradation and increased permeability of erythrocyte membranes to hemoglobin were revealed in patients ... see more

Secretions derived from amphibian skin glands serve as a potential reservoir of various valuable active molecules. Currently, themultiple substances with diverse therapeutic activities among the components of glandular secretions of different species ofam... see more

Leucasin is one of the active antimicrobial principle of Leucas aspera. The effect of this compound and other antibacterial agents with known mechanisms of action upon the cytoplasmic membrane integrity of Staphylococcus aureus was investigated by compari... see more

Bacterial cell possess a cell wall, which is a main difference from mammalian cells. Its basic function is to provide the strength of bacteria, keeps its shape and provides an unusually high internal osmotic pressure. Synthesis of (construction) of bacter... see more

Osmotic dehydration is one of the alternative methods that is most frequently employed in the food industry to prevent large accumulation of food waste and postharvest losses, although it has a devastating influence on the textural and structural properti... see more

In the process of any food production, it is important not only to obtain a high quality product, but also to minimize industrial waste, reduce energy costs for the process. Recently, buyers are also paying special attention to the biological value, the p... see more

Water loss kinetics in osmotic dehydration of cone-shaped fruits and vegetables was modeled on the basis of diffusion mechanism, using the Fick’s second law. The model was developed by taking into account the influences of the fruit geometrical characteri... see more

The objective of this study was to investigate the effect of pre-treatment and drying temperature on the drying kinetics and nutritional quality of tomato (Lycopersicon esculantum L.) under hot air drying. Tomato samples were blanched at 80oC and osmotica... see more

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