نتایج جستجو برای: s macrosiphon

تعداد نتایج: 710991  

Journal: :Science 1970
R J Wurtman Rose S Matthysse J Stephenson R Baldessarini

Forty-five minutes after intraperitoneal injection of a single dose (100 milligrams per kilogram) of L-dihydroxyphenylalanine, the concentration of S-adenosylmethionine in rat brain was lowered by 76 percent. As little as 10 milligrams of L-dihydroxyphenylalanine per kilogram decreased content of S-adenosylmethionine in the adrenal medulla by 51 percent, whereas 100 milligrams per kilogram did ...

2002
S S Sebastian Brock

I. What Is Syriac? II. Why Study It? a. Biblical Studies b. Patristic Studies c. Liturgical Studies d. Early Syriac Christianity e. Syriac Poetry f. Syriac as a Bridge Culture III. Th e Scope of Syriac Literature IV. Th e Place of Syriac among the Aramaic Dialects V. Tools a. Grammars b. Anthologies of Texts (Chrestomathies) c. Dictionaries d. Main Editions of the Syriac Bible e. Histories of S...

Journal: :Organic letters 2010
Jiming Zhang Sheng Li Dehui Zhang Hua Wang A Richard Whorton Ming Xian

A one-step reductive ligation mediated disulfide formation of S-nitrosothiols was developed. This reaction involves the reaction of the S-nitroso group with phosphine-thioesters to form sulfenamide and thiolate intermediates, which then undergo a fast intermolecular disulfide formation to form stable conjugates. This reaction can be used to design new biosensors of S-nitrosated proteins.

Journal: :Beiträge zur Geschichte der deutschen Sprache und Literatur (PBB) 1894

Journal: :journal of food biosciences and technology 0
v. esmaeilifard m.sc. of the department of food science and technology, science and research branch, islamic azad university, tehran, iran. b. ghiassi tarzi assistant professor of the department of food science and technology, science and research branch, islamic azad university, tehran, iran. r. azizi nezhad assistant professor of the college of agriculture and natural resources, science and research branch, islamic azad university, tehran, iran.

functionality of marve seed gum (salvia macrosiphon boiss) on rheological properties and staling of baguette bread have been studied. three different concentrations of 0.1 %, 0.5% and 1% (w/w, flour basis) were applied and this hydrocolloid affected the quality of the stored bread to some extent. the effects of marve seed gum on the rheological properties of dough was also investigated instrume...

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