Dissertationen zum Thema „Carbohydrates“
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Drinnan, Nicholas Barry. „Towards the synthesis of biologically active carbohydrates and carbohydrate mimetics /“. [St. Lucia, Qld], 2004. http://www.library.uq.edu.au/pdfserve.php?image=thesisabs/absthe18237.pdf.
Der volle Inhalt der QuelleHill, Anthony David. „Computational methods in the study of carbohydrates and carbohydrate-active enzymes“. [Ames, Iowa : Iowa State University], 2006.
Den vollen Inhalt der Quelle findenScaffidi, Adrian. „Synthetic endeavours in carbohydrates“. University of Western Australia. School of Biomedical, Biomolecular and Chemical Sciences, 2007. http://theses.library.uwa.edu.au/adt-WU2007.0114.
Der volle Inhalt der QuelleSmith, Paul W. „Carbohydrates in synthesis“. Thesis, University of Oxford, 1986. https://ora.ox.ac.uk/objects/uuid:97dd273b-2577-4556-8889-361f801a826a.
Der volle Inhalt der QuelleWilson, Francis X. „Carbohydrates in synthesis“. Thesis, University of Oxford, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.280014.
Der volle Inhalt der QuelleHotchkiss, David J. „Studies on branched carbohydrates“. Thesis, University of Oxford, 2007. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.442450.
Der volle Inhalt der QuelleHoman, Christopher David. „Phosphorus derivatives of carbohydrates“. Thesis, University of Newcastle Upon Tyne, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.239564.
Der volle Inhalt der QuelleLaventine, Dominic. „Hetero-annulation of carbohydrates“. Thesis, University of Leicester, 2006. http://hdl.handle.net/2381/29981.
Der volle Inhalt der QuelleDhamjewar, R. „Synthesis of complex carbohydrates“. Thesis(Ph.D.), CSIR-National Chemical Laboratory, Pune, 1991. http://dspace.ncl.res.in:8080/xmlui/handle/20.500.12252/3004.
Der volle Inhalt der QuelleReddy, G. V. „Synthesis of complex carbohydrates“. Thesis(Ph.D.), CSIR-National Chemical Laboratory, Pune, 1990. http://dspace.ncl.res.in:8080/xmlui/handle/20.500.12252/2975.
Der volle Inhalt der QuelleJordaan, Michelle Bernitta. „Effect of processing on the starch and glycemic properties of Digitaria spp“. Thesis, Cape Peninsula University of Technology, 2013. http://hdl.handle.net/20.500.11838/2024.
Der volle Inhalt der QuelleAcha starch was isolated and purified from clean and milled acha grain. Functional, thermal and physicochemical properties of acha starch were analysed using appropriate methods. Wheat starch was used as the reference standard. Acha bread from acha grain was baked and the consumer sensory acceptability was evaluated and white wheat bread was used as the reference standard. The effect of baking, boiling, steaming and microwaving on the starch and glycemic properties of the acha starch was evaluated. With regard to thermal properties, gelatinisation temperature of acha and iburu starches typifies that of waxy starch. Acha starch has similar retrogradation temperature profiles as that of wheat. There were however significant differences in some of the functional properties (pasting and turbidity) and physico-chemical properties (in vitro starch digestibility), but no significant difference in the texture profile analysis (TPA) and water binding capacity (WBC). WBC of both acha varieties was higher than that for wheat starch. Due to its high break down viscosity, white acha starch can be included in foods that are subjected to high temperature processing. This indicates that both acha starch varieties can be used for hot and cold desserts as well as for soft jelly like sweets and confectionery toppings. A prescreening exercise using carboxymethyl cellulose (CMC), Xanthan gum, yeast and acha starch as the variables was successful in concluding a recipe which rendered acha bread with the optimum specific loaf volume for both white and black acha bread. The optimum recipe consisted 8.0 % acha starch, 2.0 % xanthan gum, 2.0 % CMC and 1.0 % yeast. The majority of the consumer panellists found the crust colour, taste and aroma to be moderately desirable. This implies that most consumers find acha bread to have the potential to be marketed as wheat free bread. The different processing methods baking, boiling, microwaving and steaming, affected the black and white acha starch hydrolysis. The amount of starch hydrolysed for the different processing methods was in the following order: baking > boiling > microwaving > steaming. It can thus be concluded that different processing methods affects the micro structure and physical properties of the acha and wheat samples which thus influence their starch hydrolysis. The equilibrium percentage of starch hydrolysed after 180 min incubation was affected differently for the various starches, black acha, white acha and wheat starch by the different processing methods and times. In the case of baking black acha starch and wheat bread were affected similarly. However, this was not the case for microwaving, steaming and boiling, where both acha starch varieties and wheat starch were affected in the same way. The rate of starch hydrolysis for both acha varieties and wheat grain for the different processing methods, steaming, boiling, microwaving and baking was affected to the same degree respectively.
Brigden, C. J. „Surface carbohydrates of Serratia marcescens“. Thesis, University of Hull, 1985. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.375628.
Der volle Inhalt der QuelleKaloo, Sara. „Glycosylation of Carbohydrates by Glycosyltranferases“. Thesis, University of Manchester, 2009. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.508556.
Der volle Inhalt der QuelleStraub, Julie Ann. „The total synthesis of carbohydrates“. Thesis, Massachusetts Institute of Technology, 1987. http://hdl.handle.net/1721.1/14622.
Der volle Inhalt der QuelleFontenelle, Clement. „The synthesis of polyfluorinated carbohydrates“. Thesis, University of Southampton, 2015. https://eprints.soton.ac.uk/374676/.
Der volle Inhalt der QuelleIsmail, Dayana Qhairunisa. „Off-template functionalisation of carbohydrates“. Thesis, University of Manchester, 2012. https://www.research.manchester.ac.uk/portal/en/theses/offtemplate-functionalisation-of-carbohydrates(d052ed49-e722-4af4-a8d4-348b153adbd2).html.
Der volle Inhalt der QuelleBlixt, Ola. „Enzymatic solid-phase synthesis of carbohydrates /“. Uppsala : Swedish Univ. of Agricultural Sciences (Sveriges lantbruksuniv.), 1999. http://epsilon.slu.se/avh/1999/91-576-5704-1.pdf.
Der volle Inhalt der QuelleLunn, R. J. „Enantiospecific syntheses of alkaloids from carbohydrates“. Thesis, University of Oxford, 1986. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.376938.
Der volle Inhalt der QuelleSmith, Kirsten Elisabeth. „Carbohydrates, insulin and the cardiovascular system“. Thesis, University of Nottingham, 2011. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.546513.
Der volle Inhalt der QuelleBurroughs, Laurence. „Investigating the prebiotic genesis of carbohydrates“. Thesis, University of York, 2011. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.546821.
Der volle Inhalt der QuelleShan, Yulong. „Bioactive carbohydrates : isolation, synthesis and conjugation“. Thesis, Bangor University, 2011. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.556079.
Der volle Inhalt der QuelleZhu, Fan, und 朱帆. „Interactions of carbohydrates with phenolic compounds“. Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2010. http://hub.hku.hk/bib/B45584710.
Der volle Inhalt der QuelleDaly, Mark Elliot. „The metabolic effects of dietary carbohydrates“. Thesis, University of Newcastle Upon Tyne, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.341781.
Der volle Inhalt der QuelleRullay, Atvinder Kumar. „Investigations of chemoenzymatic synthesis of carbohydrates“. Thesis, University of Warwick, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.342690.
Der volle Inhalt der QuelleTang, Min. „Novel biodegradable polyesters derived from carbohydrates“. Thesis, Imperial College London, 2009. http://hdl.handle.net/10044/1/9017.
Der volle Inhalt der QuelleLicisyn, Thomas A. „Synthesis of cyclopropyl glycosides and glycosyl phenylsulfinate esters applications in carbohydrate chemistry /“. Click here for download, 2007. http://proquest.umi.com/pqdweb?did=1276418261&sid=2&Fmt=2&clientId=3260&RQT=309&VName=PQD.
Der volle Inhalt der QuelleZhang, Zhiyuan. „Synthesis of the monodeoxy neoglycolipid analogues of globotrioside development of some new methods in carbohydrate chemistry /“. Lund : Organic Chemistry 2, Lund Institute of Technology, University of Lund, 1996. http://catalog.hathitrust.org/api/volumes/oclc/39264277.html.
Der volle Inhalt der QuelleTonelli, Devin L. „Small Molecule Ice Recrystallization Inhibitors and Their Use in Methane Clathrate Inhibition“. Thèse, Université d'Ottawa / University of Ottawa, 2013. http://hdl.handle.net/10393/23994.
Der volle Inhalt der QuelleLloyd, Pamela G. „Organization of carbohydrate metabolism in vascular smooth muscle“. free to MU campus, to others for purchase, 2000. http://wwwlib.umi.com/cr/mo/fullcit?p9974656.
Der volle Inhalt der QuelleMendlik, Matthew T. „Syntheses and investigations of 2,6-dideoxysugars contained in diverse bioactive compounds“. Connect to resource, 2005. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=osu1120673161.
Der volle Inhalt der QuelleTitle from second page of PDF file. Document formatted into pages; contains xix, 347 p.; also includes graphics. Includes bibliographical references (p. 183-192). Available online via OhioLINK's ETD Center
Watt, Matthew J., und mikewood@deakin edu au. „Adrenergic regulation of carbohydrate metabolism during exercise“. Deakin University. School of Health Sciences, 2001. http://tux.lib.deakin.edu.au./adt-VDU/public/adt-VDU20051202.092251.
Der volle Inhalt der QuelleHudgeons, Jeremy L. „The establishment, biological success and host impact of Diorhabda elongata, imported biological control agents of invasive Tamarix in the United States“. Thesis, [College Station, Tex. : Texas A&M University, 2007. http://hdl.handle.net/1969.1/ETD-TAMU-1502.
Der volle Inhalt der QuelleSäwén, Elin. „NMR spectroscopy and MD simulations of carbohydrates“. Doctoral thesis, Stockholms universitet, Institutionen för organisk kemi, 2011. http://urn.kb.se/resolve?urn=urn:nbn:se:su:diva-61569.
Der volle Inhalt der QuelleDiCesare, John C. „Carbohydrates as chiral auxiliaries in organometallic reactions“. Diss., Georgia Institute of Technology, 1992. http://hdl.handle.net/1853/27389.
Der volle Inhalt der QuelleStimpson, William Thomas. „The asymmetric synthesis of isotopically labelled carbohydrates“. Thesis, University of Manchester, 2008. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.488773.
Der volle Inhalt der QuelleMoore, Sarah G. „The synthesis of phosphonate analogues of carbohydrates“. Thesis, University of Manchester, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.527569.
Der volle Inhalt der QuelleYin, Xiang Sheng. „Physical and enzymic modification of barley carbohydrates“. Thesis, Heriot-Watt University, 1986. http://hdl.handle.net/10399/1966.
Der volle Inhalt der QuelleAloui, Mahmoud. „Use of carbohydrates in pseudo-sugar synthesis“. Thesis, University of Salford, 1992. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.334027.
Der volle Inhalt der QuellePatel, Mitul Kiran. „Unravelling the biological roles of charged carbohydrates“. Thesis, University of Oxford, 2011. http://ora.ox.ac.uk/objects/uuid:6fb4de15-5585-4f62-ae56-4c6bf32593ab.
Der volle Inhalt der QuelleLewallen, Daniel M. „Development of synthetic carbohydrates for capturing toxins“. University of Cincinnati / OhioLINK, 2010. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1288969515.
Der volle Inhalt der QuelleGonçalves, Pedro Miguel Lopes. „Modification of carbohydrates using enzymes as catalysts“. Thesis, University of Liverpool, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.288199.
Der volle Inhalt der QuellePoland, Lynette C. „The effect of a carbohydrate supplement on multiple bout resistance performance training during energy restriction in male resistance trainers“. Thesis, This resource online, 1994. http://scholar.lib.vt.edu/theses/available/etd-06162009-063322/.
Der volle Inhalt der QuelleDhake, Parag. „Reexamination of Reverse Anomeric Effect (RAE)“. Fogler Library, University of Maine, 2008. http://www.library.umaine.edu/theses/pdf/DhakeP2008.pdf.
Der volle Inhalt der QuelleLadomenou, Kalliopi. „Podand-type receptors for sugar recognition“. Thesis, University of Liverpool, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.250367.
Der volle Inhalt der QuelleManning, Charles Edward. „Formation and melting of gellan polysaccharide gels“. Thesis, Cranfield University, 1992. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.282399.
Der volle Inhalt der QuelleHoutkooper, Linda, und Jaclyn Maurer. „Carbohydrate Needs“. College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2006. http://hdl.handle.net/10150/146628.
Der volle Inhalt der QuelleSundin, Birgitta. „Dental caries and sugar-containing products analytical studies in teenagers /“. Malmö [Sweden] : Dept. of Pedodontics, Faculty of Odontology, Lund University, 1994. http://catalog.hathitrust.org/api/volumes/oclc/32290695.html.
Der volle Inhalt der QuelleLim, Tang Kuan. „NMR studies of carbohydrates in the solid state“. Thesis, University of British Columbia, 1985. http://hdl.handle.net/2429/27129.
Der volle Inhalt der QuelleScience, Faculty of
Chemistry, Department of
Graduate
Vanmaele, Rosa Pauline. „Role of carbohydrates in enteropathogenic Escherichia coli adherence“. Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1999. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape7/PQDD_0003/NQ39602.pdf.
Der volle Inhalt der QuelleEklund, Robert. „Computational Analysis of Carbohydrates : Dynamical Properties and Interactions“. Doctoral thesis, Stockholm : Department of Organic Chemistry, Stockholm University, 2005. http://urn.kb.se/resolve?urn=urn:nbn:se:su:diva-538.
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