Thematische Bibliographien / SUGRĖS

Auswahl der wissenschaftlichen Literatur zum Thema „SUGRĖS“

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Veröffentlicht am 25. Juli 2024

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Zeitschriftenartikel zum Thema "SUGRĖS"

1

Lasmiyati, Lasmiyati. „SUGRA: TOKOH PERINTIS DAN DINAMIKA TARLING INDRAMAYU (1930-1997)“. Patanjala: Journal of Historical and Cultural Research 12, Nr. 2 (16.10.2020): 261. http://dx.doi.org/10.30959/patanjala.v12i2.633.

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Penelitian tentang Sugra dilakukan dengan tujuan untuk mengenang tokoh perintis tarling di Indramayu yang selama ini kurang dikenal di kalangan luas. Penelitian ini menggunakan metode sejarah dengan pendekatan sejarah biografi. Pengumpulan data dilakukan dengan wawancara, studi lapangan, dan studi pustaka. Hasil yang diperoleh dari penelitian ini menunjukkan bahwa tokoh tarling di Indramayu dibedakan menjadi dua: tokoh perintis dan tokoh pengembang. Tokoh perintis adalah Sugra. Ia hanya menekuni kesenian tarling di wilayah Indramayu, walaupun pernah bermain tarling di Cirebon. Tokoh pengembang adalah mereka yang mampu mengembangkan kesenian tarling ke Cirebon, walaupun mereka berasal dari Indramayu. Walaupun Sugra hanya bermain tarling di Indramayu, masyarakat Indramayu tetap menganggap Sugra sebagai perintis tarling. Sugra juga mampu mengajak pemuda Kepandean untuk bermain tarling, walaupun peralatannya masih sederhana. Tugu tarling didirikan di tempat Sugra merintis kesenian tarling. Nama Sugra pun diabadikan menjadi nama gedung kesenian Mama Soegra dan rumah seni Griya Sugra.The study on Sugra was carried out with the aim of perpetuating the existence of the Indramayu tarling music pioneer for the reason of his less well-known. It used the historical methods with a biographical historical approach. The data was collected by means of interviews, field studies, and literature studies. Studies have shown that the leading figures of tarling music in Indramayu involved the pioneer and the settlers. The pioneer was Sugra. He devoted himself to his work as a tarling musician in Indramayu. Furthermore, he also promoted tarling music in Cirebon. Moreover, settlers were generally those originating from Indramayu and were considered as the key musicians in the development of tarling music in Cirebon. Despite Sugra’s stage was limited in Indramayu, the locals still consider him as the pioneer of tarling. With his simple musical instruments, he visited a group of youths in Kepandean sub-district, playing music, and conducting sing-alongs. A monument forming tarling musical performance was erected in Indramayu to his memory. His name was even continued in that of two art galleries Mama Soegra and Griya Sugra.
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MD, Dr Tejas Shah. „Utility of Osazone Test to Identify Sugars“. Journal of Medical Science And clinical Research 04, Nr. 12 (06.12.2016): 14361–65. http://dx.doi.org/10.18535/jmscr/v4i12.14.

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Engels, Verena, Steffen N. Lindner und Volker F. Wendisch. „The Global Repressor SugR Controls Expression of Genes of Glycolysis and of the l-Lactate Dehydrogenase LdhA in Corynebacterium glutamicum“. Journal of Bacteriology 190, Nr. 24 (10.10.2008): 8033–44. http://dx.doi.org/10.1128/jb.00705-08.

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ABSTRACT The transcriptional regulator SugR from Corynebacterium glutamicum represses genes of the phosphoenolpyruvate-dependent phosphotransferase system (PTS). Growth experiments revealed that the overexpression of sugR not only perturbed the growth of C. glutamicum on the PTS sugars glucose, fructose, and sucrose but also led to a significant growth inhibition on ribose, which is not taken up via the PTS. Chromatin immunoprecipitation combined with DNA microarray analysis and gel retardation experiments were performed to identify further target genes of SugR. Gel retardation analysis confirmed that SugR bound to the promoter regions of genes of the glycolytic enzymes 6-phosphofructokinase (pfkA), fructose-1,6-bisphosphate aldolase (fba), enolase (eno), pyruvate kinase (pyk), and NAD-dependent l-lactate dehydrogenase (ldhA). The deletion of sugR resulted in increased mRNA levels of eno, pyk, and ldhA in acetate medium. Enzyme activity measurements revealed that SugR-mediated repression affects the activities of PfkA, Fba, and LdhA in vivo. As the deletion of sugR led to increased LdhA activity under aerobic and under oxygen deprivation conditions, l-lactate production by C. glutamicum was determined. The overexpression of sugR reduced l-lactate production by about 25%, and sugR deletion increased l-lactate formation under oxygen deprivation conditions by threefold. Thus, SugR functions as a global repressor of genes of the PTS, glycolysis, and fermentative l-lactate dehydrogenase in C. glutamicum.
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Engels, Verena, und Volker F. Wendisch. „The DeoR-Type Regulator SugR Represses Expression of ptsG in Corynebacterium glutamicum“. Journal of Bacteriology 189, Nr. 8 (09.02.2007): 2955–66. http://dx.doi.org/10.1128/jb.01596-06.

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ABSTRACT Corynebacterium glutamicum grows on a variety of carbohydrates and organic acids. Uptake of the preferred carbon source glucose via the phosphoenolpyruvate-dependent phosphotransferase system (PTS) is reduced during coutilization of glucose with acetate, sucrose, or fructose compared to growth on glucose as the sole carbon source. Here we show that the DeoR-type regulator SugR (NCgl1856) represses expression of ptsG, which encodes the glucose-specific PTS enzyme II. Overexpression of sugR resulted in reduced ptsG mRNA levels, decreased glucose utilization, and perturbed growth on media containing glucose. In mutants lacking sugR, expression of the ptsG′-′cat fusion was increased two- to sevenfold during growth on gluconeogenic carbon sources but remained similar during growth on glucose or other sugars. As shown by DNA microarray analysis, SugR also regulates expression of other genes, including ptsS and the putative NCgl1859-fruK-ptsF operon. Purified SugR bound to DNA regions upstream of ptsG, ptsS, and NCgl1859, and a 75-bp ptsG promoter fragment was sufficient for SugR binding. Fructose-6-phosphate interfered with binding of SugR to the ptsG promoter DNA. Thus, while during growth on gluconeogenic carbon sources SugR represses ptsG, ptsG expression is derepressed during growth on glucose or under other conditions characterized by high fructose-6-phosphate concentrations, representing one mechanism which allows C. glutamicum to adapt glucose uptake to carbon source availability.
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Chikhoune, Anis, Fatiha Bedjou, Sabrina Oubouzid, Rosa Boukefoussa, Bilal Bechri, Houria Tarmoul, Toufik Abdeladim et al. „Development of Sugar Cane Molasses in Formulations of Madeleines, Mini Croissants, and Buns Incorporated with Interesterified Oil“. Journal of Chemistry 2014 (2014): 1–8. http://dx.doi.org/10.1155/2014/936780.

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Interesterification becomes a very powerful tool in food industry. A blend of coconut oil and palm stearin is enzymatically interesterified by lipase (EC 3.1.1.3) in an aquarium reactor. The interesterified blend obtained is then incorporated in madeleines, mini croissants, and mini rolls. Physicochemical parameters’ assessment for molasses used is in good agreement with the international standards. Fatty acid composition of the interesterified blend and sugar content of molasses were assessed by gas chromatography (GC) and high performance liquid chromatography (HPLC). A sensory evaluation of the madeleines, mini croissants, and buns has been carried out by untrained tasters, with a statistical analysis by a principal component analysis (PCA). Chromatographic characterization by Gas Chromatography revealed fatty acids, ranging from C6: 0 to C22: 0. Liquid sugar’s content by high performance liquid chromatography revealed three main sugars: sucrose, glucose, and fructose. Results of the sensory analysis showed the good quality of the prepared products.
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Rosa, Mariana, Carolina Prado, Griselda Podazza, Roque Interdonato, Juan A. González, Mirna Hilal und Fernando E. Prado. „Soluble sugars“. Plant Signaling & Behavior 4, Nr. 5 (Mai 2009): 388–93. http://dx.doi.org/10.4161/psb.4.5.8294.

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Smith, T. H. „Hidden sugars“. British Dental Journal 174, Nr. 1 (Januar 1993): 14. http://dx.doi.org/10.1038/sj.bdj.4808059.

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Macdonald, Ian A. „Free sugars“. Proceedings of the Nutrition Society 79, Nr. 1 (18.07.2019): 56–60. http://dx.doi.org/10.1017/s0029665119001046.

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It is clear that the sugars component of the diet has potentially deleterious effects on health. In the past, the dietary sugars were collectively referred to as non-milk extrinsic sugars (UK) or added sugars. The WHO first proposed a new term, free sugars, which is rather broader than added sugars, and also includes the sugars in fruit juices and purees, as well as honey and syrups. This review considers the potential problems that free sugars represent in relation to health risks, and the recent proposals that free sugars are a more appropriate focus than added or total as far as public health initiatives are concerned. This will require major activities in relation to measurement, labelling and communication to the consumer if attempts to reduce dietary free sugars content are to be successful.
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Hugenholtz, Frits, und Henk Teunis. „Suger's advice“. Journal of Medieval History 12, Nr. 3 (Januar 1986): 191–206. http://dx.doi.org/10.1016/0304-4181(86)90031-x.

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Farouk Mansour, A., F. Pudil, V. Janda und J. Pokorný. „Changes during the extrusion of semolina in mixture with sugars“. Czech Journal of Food Sciences 19, No. 1 (07.02.2013): 24–30. http://dx.doi.org/10.17221/6570-cjfs.

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Wheat semolina and its mixtures with 5% glucose, fructose of sucrose were processed in a sigle screw extruder at the maximum temperature of 140°C and the processing time of 30 s. The nonenzymic browning was only moderate, but it was substantially more intensive in mixtures with glucose or fructose than in the case of wheat semolina or its mixture with sucrose. Red and yellow pigments were mainly formed. The odour acceptability was affected by the presence of sugars almost negligibly, but the intensities were different, higher in extruded mixtures with glucose and fructose than in wheat semolina or its mixture with sucrose. Small differences were observed in the sensory profile. Extrusion of semolina with sugars produced more sensory active volatiles (52–69 identified compounds) than in extruded semolina (41 compounds). Pyrazines, furans and pyrans were the most important sensory active compounds. Their amounts increased by the addition of sugars to semolina; the mixture of semolina with glucose was particularly rich in active compounds. The formation of pyrazines was more enhanced by the addition of fructose than of other sugars. Maltol, butyrolactone and acetic acid were present in large amounts. Even if sensory characteristics were improved by addition of sugars to semolina, the difference was not very pronounced.
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Dissertationen zum Thema "SUGRĖS"

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Thomas, Albert. „Synthetic routes to amino sugars from 2,3-unsaturated sugars /“. The Ohio State University, 1985. http://rave.ohiolink.edu/etdc/view?acc_num=osu1487262513409407.

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Hsia, Kenneth Y. „Carbocycles from sugars“. Thesis, University of Oxford, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.260126.

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Hemmings, Philippa Rachel. „Nitrogen heterocycles from sugars“. Thesis, University of Oxford, 1992. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.314823.

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Beacham, Annabel R. „Studies on higher sugars“. Thesis, University of Oxford, 1994. http://ora.ox.ac.uk/objects/uuid:a392cc72-9ff2-43cf-a9c4-38f16df261ff.

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This thesis describes the synthesis of three novel seven carbon bicyclic mimics of α-L-fucose, and of two new pyrrolidine amino sugars. 2,7-Anhydro- l-deoxy-β-L-gulo-heptulopyranose and l,2,7-trideoxy-2,7-imino-β- L-gulo-heptulopyranose were both synthesised from L-gulono-l,4-lactone. The addition of one equivalent of methyllithium to the diacetonide of L-gulono-1,4- lactone gave a keto-sugar, l-deoxy-3,4;6,7-di-0-isopropylidene-β-L-gulo- heptulofuranose. The anomeric configuration of this compound was determined by equilibrium nOe measurements. Hydrolysis in aqueous trifluoroacetic acid caused simultaneous deprotection, isomerisation and dehydration to yield 2,7-anhydro-l-deoxy-β-L-guloheptulopyranose, a highly stable, rigid bicyclic system. The structure of the bicyclic system was confirmed by X-ray crystallographic studies on a crystalline derivative. The introduction of nitrogen at C-6 of L-gulono-l,4-lactone was achieved via the azide displacement of the known bromide, 6-bromo-6-deoxy-2,3-0- isopropylidene-L-gulono-l,4-lactone. Protection of the C-5 hydroxyl group as its silyl ether was followed by the addition of one equivalent of methyllithium to the carbonyl group to give a keto-sugar, 7-azido-6-(0-tert-butyldimethylsilyl-l,7- dideoxy-3,4-0-isopropylidene-β-L-gulo-heptulofuranose. Removal of the protecting groups followed by reduction of the azide functionality gave the bicyclic hemiaminal, l,2,7-trideoxy-2,7-imino-β-L-gulo-heptulopyranose, a stable but hygroscopic solid. A third bicyclic system, 2,7-anhydro-l,2,6-trideoxy-2,6-imino-β-L-gulo- heptulopyranose, was synthesised from diacetone-D-mannose via the known ketosugar, 6-azido-7-0-tert-butyldimethylsilyl-l,6-dideoxy-3,4-0-isopropylidene-β- L-gulo-heptulofuranose. Removal of the protecting groups from this keto-sugar, followed by reduction of the azide functionality, gave the target system. Analysis of the NMR spectra showed that this existed as an equilibrium mixture of the closed, bicyclic hemiaminal form and the monocyclic imine form, with the bicyclic form predominating in all solvents investigated. The sodium borohydride reduction of l-deoxy-3,4;6,7-di-0-isopropylidene-β-L-gulo-heptulofuranose gave a single product, the heptitol 7-deoxy-l,2;4,5-di-0-isopropylidene- L-glycero-D-gluco-heptitol. This was converted into two novel pyrrolidine amino sugars, l,2,5-trideoxy-2,5-imino-L-glycero-L-allo-heplitol and l,2,5-trideoxy-2,5-imino-L-allitol. The two free hydroxyl groups in the heptitol were converted into leaving groups and one was then displaced selectively with sodium azide. Reduction of the azide functionality gave an amine which cyclised onto the remaining leaving group to form the pyrrolidine framework. Complete deprotection of this product gave l,2,5-trideoxy-2,5-imino-L-glycero-L-allo- heptitol, the structure of which was confirmed by X-ray crystallographic studies on a crystalline derivative. Removal of the primary acetonide from the cyclisation product and subsequent periodate cleavage gave an aldehyde which was then reduced to an alcohol. Deprotection then gave the second pyrrolidine amino sugar l,2,5-trideoxy-2,5-imino-L-allitol. The effect of all five target compounds on eleven human liver glycosidase enzymes was investigated, and these results are also reported.
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Pornpakakul, Surachai. „Synthesis of carba-sugars“. Thesis, University of Manchester, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.683737.

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Elliott, Russell Phillip. „Sugars as homochiral starting agents“. Thesis, University of Oxford, 1992. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.316887.

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Hindle, Neil. „Amino sugars and their glycosides“. Thesis, University of Oxford, 1995. http://ora.ox.ac.uk/objects/uuid:78ab400f-4a4c-47bb-9d18-1b3bef205044.

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This thesis describes approaches to the transformation of simple carbohydrates into a polyhydroxylated pyrrolidine and the formation of its glucosides. Chapter one describes the synthesis of the naturally occurring pyrrolidine 2,5-dideoxy-2,5-imino-D-mannitol. Synthesised from di-O-isopropylidene-D-glucose, the key steps are the introduction of nitrogen at C-5 with retention of configuration. Then cyclisation of the nitrogen onto the C-2 position with inversion to form the pyrrolidine ring. Reduction of the aldehyde furnished the polyhydroxylated heterocycle in 3.4% yield over 16 steps. The synthetic compound matched the naturally occurring compound in all respects. Chapter two contains a review of commonly used glycosylation methods. It also describes the glycosylation of di-O-isopropylidene-α-D-glucose as a model system comparing the Koenig-Knorr method to the trichloroacetimidate method using several reaction conditions. Glycosylation of 2,5-dideoxy-2,5-imino-D-mannitol was carried out using the trichloroacetimidate method to synthese all four glucosides. Boron trifluoride etherate and trimethylsilyl trifluoromethanesulphonate were used as catalysts in dichloromethane, diethyl ether and acetonitrile under strictly anhydrous conditions. All four glucosides were prepared 1-O-(αβ-D-glucopyranosyl)-2,5-dideoxy-2,5-imino-D-mannitol and 3-O-(αβ-D-glucopyranosyl)-2,5-dideoxy-2,5-imino-D-mannitol. Biological screening carried out against a wide range of glycosidases and glycosyl transferases indicated that the glucosides showed little inhibition in comparison to 2,5-dideoxy-2,5-imino-D-mannitol. Chapter three describes the isolation and identification of 1-O-(β-D-glucopyranosyl)- 2,5-dideoxy-2,5-imino-D-mannitol from Nephthytis poisonii N.E.Br. a member of the Araceae family found in tropical Africa. Identification was made by comparison with the previously synthesised glucosides of 2,5-dideoxy-2,5-imino-Dmannitol. Investigations of Hyacinthoides non-scriptus (L.) chouard ex Rothm are also discussed. Chapter four describes the synthesis of a diazidolactone that could be used to form a 1,5 disubstituted tetrazole. This would have a second nitrogen functionality in the molecule allowing the possibility of the inclusion of the tetrazole into a peptide sequence. The synthesis was carried out from L-gulono-1,4-lactone. An azido group was introduced selectively at C-2, this unexpectedly occurred with retention of configuration. A second azide was then introduced at C-5, this occurring with the more commonly observed inversion of configuration to afford the 2,5-diazido-2,5-dideoxy-D-manno-1,4-lactone.
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Dransfield, Paul John. „New routes to imino sugars“. Thesis, University of Exeter, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.247066.

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Goughenour, Kristie. „Histoplasma capsulatum: Drugs and Sugars“. The Ohio State University, 2020. http://rave.ohiolink.edu/etdc/view?acc_num=osu1584377509624302.

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Nazeri, Gelareh. „Formation of Sugars and Organic Acids from Hydrothermal Conversion of Biomass and Biomass-Derived Sugars“. Thesis, Curtin University, 2022. http://hdl.handle.net/20.500.11937/89694.

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This study provides new insights into the formation mechanisms of various organic acids from hydrothermal decomposition of biomass under non-catalytic conditions. Firstly, the primary products from hydrothermal decomposition of mallee biomass and its main components are studied. Then, systematic research is undertaken to investigate the formation of various organic acids from hydrothermal decomposition of key intermediates including cellobiose, glucose, fructose and mannose. The reaction pathways of key organic acids from various sugar compounds are revealed.
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Bücher zum Thema "SUGRĖS"

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Ručnov, Marko. Sugreb. Beograd: Oslobođenje, 1996.

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ill, Yates John 1939, Hrsg. Sugars. Minneapolis: Carolrhoda Books, 1993.

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Preedy, Victor R., Hrsg. Dietary Sugars. Cambridge: Royal Society of Chemistry, 2012. http://dx.doi.org/10.1039/9781849734929.

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Denee, Kaira. Sugar's daddy. West Babylon, NY: Urban Soul/Urban Books, 2009.

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ill, Goodridge Lawrence, Hrsg. Sugums' boat. Cincinnati, Ohio: Standard Pub. Co., 1987.

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Hegley, John. Five sugars please. London: Mandarin, 1994.

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Franklin, J. E. Miss Sugar's Garvey. Alexandria, VA: Alexander Street Press, 2008.

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Sugars and fats. Mankato, Minn: Capstone Press, 2013.

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1923-, Kretchmer Norman, und Hollenbeck Clarie, Hrsg. Sugars and sweeteners. Boca Raton: CRC Press, 1991.

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Hegley, John. Five sugars please. London: Methuen, 1993.

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Buchteile zum Thema "SUGRĖS"

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Bennion, E. B., G. S. T. Bamford und A. J. Bent. „Sugars“. In The Technology of Cake Making, 84–99. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4757-6690-5_7.

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Vaclavik, Vickie A., Marcia H. Pimentel und Marjorie M. Devine. „Sugars, Sweeteners“. In Dimensions of Food, 210–18. Boston, MA: Springer US, 1998. http://dx.doi.org/10.1007/978-1-4615-6859-9_16.

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Miljković, Momcilo. „Amino Sugars“. In Carbohydrates, 221–44. New York, NY: Springer New York, 2009. http://dx.doi.org/10.1007/978-0-387-92265-2_9.

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Hendrickx, Kim. „Sugar’s Legacy“. In Health, Technology and Society, 27–48. Singapore: Springer Nature Singapore, 2023. http://dx.doi.org/10.1007/978-981-99-4950-2_2.

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Stevenson, F. J. „Amino Sugars“. In Agronomy Monographs, 1429–36. Madison, WI, USA: American Society of Agronomy, Soil Science Society of America, 2016. http://dx.doi.org/10.2134/agronmonogr9.2.c45.

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Stick, Robert V., und Spencer J. Williams. „Anomeric Anhydro Sugars“. In Glycoscience: Chemistry and Chemical Biology I–III, 627–41. Berlin, Heidelberg: Springer Berlin Heidelberg, 2001. http://dx.doi.org/10.1007/978-3-642-56874-9_19.

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McGill, Nathan W., und Spencer J. Williams. „Anomeric Anhydro Sugars“. In Glycoscience, 737–53. Berlin, Heidelberg: Springer Berlin Heidelberg, 2008. http://dx.doi.org/10.1007/978-3-540-30429-6_16.

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Vieira, Ernest R. „Sugars and Starches“. In Elementary Food Science, 324–36. Boston, MA: Springer US, 1996. http://dx.doi.org/10.1007/978-1-4757-5112-3_21.

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Wrolstad, Ronald E. „Reactions of Sugars“. In Food Carbohydrate Chemistry, 35–47. West Sussex, UK: John Wiley & Sons Inc., 2013. http://dx.doi.org/10.1002/9781118688496.ch3.

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Miljković, Momcilo. „Isomerization of Sugars“. In Carbohydrates, 95–111. New York, NY: Springer New York, 2009. http://dx.doi.org/10.1007/978-0-387-92265-2_4.

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Konferenzberichte zum Thema "SUGRĖS"

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Furukawa, Yoshihiro, Yoshito Chikaraishi, Naohiko Ohkouchi, Nanako Ogawa, Daniel Glavin, Jason Dworkin, Chiaki Abe und Tomoki Nakamura. „Sugars in Carbonaceous Chondrites“. In Goldschmidt2020. Geochemical Society, 2020. http://dx.doi.org/10.46427/gold2020.773.

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2

Thongjamroon, Sunida, und Apichart Pattanaporkratana. „Fluorescence study of sugars“. In International Conference on Photonics Solutions 2015, herausgegeben von Surasak Chiangga und Sarun Sumriddetchkajorn. SPIE, 2015. http://dx.doi.org/10.1117/12.2196113.

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3

Baker, Charles W. „Dietary sugars and diet quality“. In American Society of Sugarbeet Technologist. ASSBT, 2011. http://dx.doi.org/10.5274/assbt.2011.58.

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4

Hart, Joanne B., Andrew Falshaw, Erzsebet Farkas, Lars Kroger, Joachim Thiem und Anna Win. „ENZYMATIC GLYCOSYLATION OF INOSITOL SUGARS“. In XXIst International Carbohydrate Symposium 2002. TheScientificWorld Ltd, 2002. http://dx.doi.org/10.1100/tsw.2002.736.

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5

MUNOZ, CARLOS, und D. G. Cerdeno. „Introduction to SUGRA“. In Corfu Summer Institute on Elementary Particle Physics. Trieste, Italy: Sissa Medialab, 1999. http://dx.doi.org/10.22323/1.001.0011.

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6

Baer, Howard, und David B. Cline. „Dark Matter from SUGRA GUTs: mSUGRA, NUSUGRA and Yukawa-unified SUGRA“. In SOURCES AND DETECTION OF DARK MATTER AND DARK ENERGY IN THE UNIVERSE: Proceedings of the 8th UCLA Symposium. AIP, 2009. http://dx.doi.org/10.1063/1.3232200.

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7

McKee, Marianne L., ronnie Triche, Mary An Godshall und Charley Richard. „Color formation in white beet sugars“. In American Society of Sugarbeet Technologist. ASSBT, 2011. http://dx.doi.org/10.5274/assbt.2011.56.

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8

Thanh Le, Giang, Chris Clark, Max Broadhurst, Ligong Liu, Johannes Zuegg, Johanna Day, Hoan The Vu et al. „SUGARS AS SCAFFOLDS FOR DRUG DESIGN“. In XXIst International Carbohydrate Symposium 2002. TheScientificWorld Ltd, 2002. http://dx.doi.org/10.1100/tsw.2002.565.

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9

CHATTOPADHYAY, UTPAL. „TESTING SUGRA UNIFIED MODELS“. In Proceedings of the 10th International Symposium. World Scientific Publishing Company, 2005. http://dx.doi.org/10.1142/9789812701756_0083.

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10

Zhao, Lishan, Hiroshi Yamase, Svetlana A. Borisova und Hung-wen Liu. „LEARNING NATURE'S STRATEGIES FOR MAKING UNUSUAL SUGARS“. In XXIst International Carbohydrate Symposium 2002. TheScientificWorld Ltd, 2002. http://dx.doi.org/10.1100/tsw.2002.371.

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Berichte der Organisationen zum Thema "SUGRĖS"

1

Radev, Zheko. Sugars Composition of Bee-collected Pollen. "Prof. Marin Drinov" Publishing House of Bulgarian Academy of Sciences, Dezember 2021. http://dx.doi.org/10.7546/crabs.2021.11.03.

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2

Biddy, Mary J., und Susanne B. Jones. Catalytic Upgrading of Sugars to Hydrocarbons Technology Pathway. Office of Scientific and Technical Information (OSTI), März 2013. http://dx.doi.org/10.2172/1073581.

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3

Davis, Ryan, Mary J. Biddy, Eric Tan, Ling Tao und Susanne B. Jones. Biological Conversion of Sugars to Hydrocarbons Technology Pathway. Office of Scientific and Technical Information (OSTI), März 2013. http://dx.doi.org/10.2172/1073586.

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4

Biddy, M., und S. Jones. Catalytic Upgrading of Sugars to Hydrocarbons Technology Pathway. Office of Scientific and Technical Information (OSTI), März 2013. http://dx.doi.org/10.2172/1076627.

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5

Davis, R., M. Biddy, E. Tan, L. Tao und S. Jones. Biological Conversion of Sugars to Hydrocarbons Technology Pathway. Office of Scientific and Technical Information (OSTI), März 2013. http://dx.doi.org/10.2172/1076636.

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6

Collett, James R., Pimphan A. Meyer und Susanne B. Jones. Preliminary Economics for Hydrocarbon Fuel Production from Cellulosic Sugars. Office of Scientific and Technical Information (OSTI), Mai 2014. http://dx.doi.org/10.2172/1133232.

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7

Author, Not Given. Multicomponent Harvesting Equipment for Inexpensive Sugars from Crop Residue. Office of Scientific and Technical Information (OSTI), Oktober 2006. http://dx.doi.org/10.2172/942154.

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8

Harmsen, Paulien, Edwin Keijsers, Brigit Beelen, Richard Op den Kamp, Mario van Wandelen und Jeroen van Bon. Processing of Miscanthus sinensis toproduce sugars or cellulose pulp. Wageningen: Wageningen Food & Biobased Research, 2020. http://dx.doi.org/10.18174/527985.

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9

Sweet, Minoo. The concentration and speciation of sugars in natural waters. Portland State University Library, Januar 2000. http://dx.doi.org/10.15760/etd.2714.

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10

Zellner, N. Shock Chemistry of Sugars and Implications for Delivery by Meteorites. Office of Scientific and Technical Information (OSTI), Oktober 2003. http://dx.doi.org/10.2172/15009735.

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