Now showing items 17-36 of 224

    Bacteria concerned in the making of salt-rising bread. [1]
    Bioactivities of selected Sutherlandia frutescens (L.) R. Br. leaf extracts [1]
    CCVJ's fluorescence lifetime as a viscosity measurement tool and its possible application as a tunable picoseconds reference lifetime standard [1]
    CFTR chloride channels and ABC active transporters undergo similar structural rearrangements as part of their operation [1]
    Characterization [of] nucleic acids unwinding and exploring its application in miRNA detection in the nanopore [1]
    Characterization of membrane viscosity changes with the novel molecular rotor FCVJ [1]
    Characterization of zinc oxide nanoparticles and their applications in food safety [1]
    Characterizing optical properties in fibrous tissues [1]
    Coenzyme Q₁₀ content, composition, texture and physiochemical characteristics of pasta fortified with freeze-dried beef heart [1]
    College students' information search behavior for spring break: an exploration in the concept of specialization [1]
    Color stability of sorghum 3-deoxyanthocyanins against sulfite and ascorbic acid degradation: pH influence [1]
    Comparison of sensory characteristics, and instrumental flavor compounds analysis of milk produced by three production methods [1]
    Comparison of the Performance of Three SERS Substrates for Detection of Food Contaminants [1]
    Computational model of extracellular glutamate in the nucleus accumbens predicts neuroadaptations by chronic cocaine [1]
    Consumer and descriptive analysis of flavored omeprazole oral suspensions [1]
    Consumer reactions to restaurants' post-food crisis marketing strategies: a risk-benefit appraisal approach [1]
    Coregulation of Ion Channel Conductances Preserves Output in a Computational Model of a Crustacean Cardiac Motor Neuron [1]
    Correcting Optical-Axis Calculation in Polarization-Sensitive Optical Coherence Tomography [1]
    CPLA2: key enzyme for astroctytic cell membrane phase property change induced by abeta [1]
    A critical study of the chemical and physical factors involved in cake making [1]