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Artykuły w czasopismach na temat "Lactose"
Xu, Yunli, Guowei Shu, Chunji Dai, Chun Yin, Xu Dong, Yuliang Guo i He Chen. "Screening of lactases suitable for the preparation of low-lactose prebiotic liquid milk and optimisation of their combination". Acta Universitatis Cibiniensis. Series E: Food Technology 25, nr 2 (1.12.2021): 275–84. http://dx.doi.org/10.2478/aucft-2021-0025.
Pełny tekst źródłaZhao, Di, Thao T. Le, Lotte Bach Larsen, Yingqun Nian, Cong Wang, Chunbao Li i Guanghong Zhou. "Interplay between Residual Protease Activity in Commercial Lactases and the Subsequent Digestibility of β-Casein in a Model System". Molecules 24, nr 16 (8.08.2019): 2876. http://dx.doi.org/10.3390/molecules24162876.
Pełny tekst źródłaSzilagyi, Andrew. "Adult Lactose Digestion Status and Effects on Disease". Canadian Journal of Gastroenterology and Hepatology 29, nr 3 (2015): 149–56. http://dx.doi.org/10.1155/2015/904686.
Pełny tekst źródłaMontgomery, Robert K., Stephen D. Krasinski, Joel N. Hirschhorn i Richard J. Grand. "Lactose and Lactase—Who Is Lactose Intolerant and Why?" Journal of Pediatric Gastroenterology and Nutrition 45, Suppl 2 (grudzień 2007): S131—S137. http://dx.doi.org/10.1097/mpg.0b013e31812e68f6.
Pełny tekst źródłaForsgård, Richard A. "Lactose digestion in humans: intestinal lactase appears to be constitutive whereas the colonic microbiome is adaptable". American Journal of Clinical Nutrition 110, nr 2 (8.06.2019): 273–79. http://dx.doi.org/10.1093/ajcn/nqz104.
Pełny tekst źródłaAngima, Gloria, Yunyao Qu, Si Hong Park i David C. Dallas. "Prebiotic Strategies to Manage Lactose Intolerance Symptoms". Nutrients 16, nr 7 (29.03.2024): 1002. http://dx.doi.org/10.3390/nu16071002.
Pełny tekst źródłaRachwał, Krystian, Karol Wielgus, Piotr Bator, Wiktor Razik, Grzegorz Łyko, Maria Antos, Julia Furgalska, Maria Pawłowska i Angelika Wawryszuk. "Lactase Deficiency and Lactose Intolerance: Current Understanding and Future Directions". Journal of Education, Health and Sport 69 (17.05.2024): 49393. http://dx.doi.org/10.12775/jehs.2024.69.49393.
Pełny tekst źródłaLee, Ja Hyun, Hah Young Yoo, Da Un Jung, Charnho Park, Yoon Seok Song, Chulhwan Park i Seung Wook Kim. "Research Trend of Lactulose Production from Lactose". Korean Chemical Engineering Research 52, nr 4 (1.08.2014): 407–12. http://dx.doi.org/10.9713/kcer.2014.52.4.407.
Pełny tekst źródłaShao, Xiyue. "Brief classification and latest therapy for lactose intolerance". Theoretical and Natural Science 6, nr 1 (3.08.2023): 299–305. http://dx.doi.org/10.54254/2753-8818/6/20230257.
Pełny tekst źródłaSzilagyi, Andrew, Albert Cohen, Christina Vinokuroff, Darakhshan Ahman, Usha Nathwani i Samara Yesovitch. "Deadaption and Readaptation with Lactose, But No Cross-Adaptation to Lactulose: A Case of Occult Colonic Bacterial Adaptation". Canadian Journal of Gastroenterology 18, nr 11 (2004): 677–80. http://dx.doi.org/10.1155/2004/763529.
Pełny tekst źródłaRozprawy doktorskie na temat "Lactose"
Oliveira, Sofia Sá. "Intolerância à lactose e persistência da lactase". Bachelor's thesis, [s.n.], 2018. http://hdl.handle.net/10284/7363.
Pełny tekst źródłaA intolerância à lactose é um assunto amplamente estudado até à data e, por isso, consensual em termos de causa primária, fenótipos clínicos e estratégia terapêutica. Não obstante, subsistem aspetos sob investigação que necessitam de uma maior consolidação científica. Com o objetivo de contribuir para uma melhor compreensão sobre o paradigma da intolerância à lactose e da persistência da lactase, o presente trabalho efetua uma revisão descritiva da informação científica. A sua análise ampla e integrada sublinha a importância da continuidade da investigação e da difusão do conhecimento sobre este tema.
Lactose intolerance is a topic that has been widely studied untill now and, therefore, consensual in terms of primary cause, clinical phenotypes and therapeutic strategy. Nevertheless, there are areas under investigation which require further scientific consolidation. In order to contribute to a better understanding of the paradigm of lactose intolerance and the persistence of lactase, the present paper carries out a descriptive review of the scientific information. Its comprehensive and integrated analysis underlines the importance of continuing research and dissemination of knowledge on this subject.
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Peuhkuri, Katri. "Lactose, lactase, and bowel disorders : reducing hypolactasia-related gastrointestinal symptoms by improving the digetibility og lactose". Helsinki : University of Helsinki, 2000. http://ethesis.helsinki.fi/julkaisut/laa/biola/vk/peuhkuri/.
Pełny tekst źródłaGimenez, Vidal Marc. "Isomérisation du lactose en lactulose par électro-activation". Thesis, Université Laval, 2013. http://www.theses.ulaval.ca/2013/29776/29776.pdf.
Pełny tekst źródłaIn the present work, electro-isomerization of lactose into lactulose has been studied. Effects of lactose concentration (5 and 10%) and applied DC-electric field (100 and 200 mA) on the electro-isomerization of lactose into lactulose and on process efficiency were investigated. Total cathode area of 21.5 cm2 was used; giving electric current density of 4.65 mA/cm2 and 9.30 mA/cm2, respectively. Milk whey permeate (4.7 0.15% lactose) obtained by ultrafiltration was also used as feed solution in the electro-activation reactor. The effect of processing time on lactose electro-isomerization rate (lactulose formation yield), by-product (glucose, galactose, epilactose and fructose) formation, and global electric resistance of the electro-activation reactor has been investigated. The process was run during 60 min and samples were taken every 10 min. Obtained results showed the high effectiveness of the developed electro-activation technology to convert lactose into lactulose. After 60 min electro-activation at ambient temperature (23 1 C), 25% electro-isomerisation yield was obtained. By excluding lactose, the end product purity was 96.28 0.18%, which is similar to the pharmakopoeia requirements for lactulose powder. Moreover, no epilactose was formed. Not systematically, galactose was detected in some samples (<1.5%) and only some traces of fructose were detected (<0.31%). The global electric resistance of the electro-activation reactor decreased as the electro-activation time was increased indicating the high energetic effectiveness of this new electro-isomerization technology.
MARTINEAU, LAURE. "Valorisation du lactose par voie chimique : synthese du lactulose". Rennes 1, 1989. http://www.theses.fr/1989REN10033.
Pełny tekst źródłaMattanna, Paula. "DESENVOLVIMENTO DE REQUEIJÃO CREMOSO COM BAIXO TEOR DE LACTOSE PRODUZIDO POR ACIDIFICAÇÃO DIRETA E COAGULAÇÃO ENZIMÁTICA". Universidade Federal de Santa Maria, 2011. http://repositorio.ufsm.br/handle/1/5696.
Pełny tekst źródłaMuch of the world population has problems in consuming milk and dairy products because some people are lactose intolerant. To be absorbed in the intestine lactose needs to be hydrolyzed by lactase enzyme. People with lactose intolerance do not produce lactase and therefore can not enjoy milk and dairy products benefits. This work aim to prepare requeijões cremosos by two different processes (direct acidification and enzymatic coagulation) by adding lactase enzyme at different concentrations (0.2; 0.5 and 0.8 g of lactase enzyme per liter of milk, respectively) and evaluating their physico-chemical, microbiological and sensory properties compared with requeijões control sample. In relation to physical and chemical characteristics the requeijões prepared are in accordance with current law. The lactose was hydrolyzed in more than 70 % for the treatments with adding of the lactase enzyme, enough to alleviate symptoms of intolerance in people who not well absorb lactose. Lactose found in "requeijões" with added lactase are considered low, within the standards regulated by the laws of foods for special purposes. The requeijões were sensoring accepted, no difference was detected statistic by Tukey test (p<0.05) in testing by a hedonic scale among treatments. The lipid profile of requeijões , the total saturated fatty acids ranged from 62.76% to 64.70%, while total unsaturated ranged from 34.36% to 38.36%. In the texture profile analysis only the firmness and elasticity parameters differed significantly (p< 0,05) during the storage period (60 days). Considering the results it is possible conclude that the enzyme lactase used in the experiment efficiently hydrolyzed the lactose of the requeijões , and, did not affect the physico-chemical and sensory characteristics of the product, then this is a viable option for the lactose intolerant people.
Grande parte da população mundial tem problemas em consumir leite e seus derivados por serem intolerantes à lactose. Para ser absorvida, a lactose necessita ser hidrolisada no intestino pela enzima lactase. As pessoas intolerantes à lactose não produzem a lactase e, portanto, não podem desfrutar dos benefícios do leite e de seus derivados. O presente estudo teve como objetivo elaborar requeijões cremosos com baixo teor de lactose obtidos por dois diferentes processos (acidificação direta e coagulação enzimática) a partir de leites adicionados de enzima lactase em diferentes concentrações (0,2; 0,5 e 0,8g de enzima por litro de leite) e avaliar as suas características físico-químicas, microbiológicas e sensoriais em comparação com requeijões cremosos controle. Quanto às características físicoquímicas os requeijões elaborados estão de acordo com a legislação vigente. A lactose foi hidrolisada em mais de 70% para os tratamentos com adição de enzima lactase, suficiente para amenizar os sintomas de intolerância em pessoas que possuem má absorção da lactose. Os teores de lactose encontrados nos requeijões com adição de lactase foram considerados baixos, dentro dos padrões regulamentados pela legislação de alimentos para fins especiais. As contagens de micro-organismos se mantiveram dentro do exigido pela legislação brasileira. Os requeijões foram aceitos sensorialmente, não sendo detectada diferença estatística entre os tratamentos pelo teste de Tukey (p< 0,05) no teste por escala hedônica. No perfil lipídico dos requeijões, o total de ácidos graxos saturados variou 62,76% a 64,70%, enquanto o total de insaturados variou de 34,36% a 38,36%. Na análise do perfil de textura apenas os parâmetros firmeza e elasticidade diferiram significativamente (p<0,05) durante o período de armazenamento (60 dias). Considerando os resultados obtidos pode-se concluir que a enzima lactase utilizada hidrolisou eficientemente a lactose dos requeijões e não comprometeu as características físico-químicas e sensoriais do produto, sendo este então uma opção viável para indivíduos intolerantes a lactose.
Horner, Trenton W. "Beta Galactosidose Activity of Commercial Lactase Samples in Raw and Pasteurized Milk at Refrigerated Temperatures". BYU ScholarsArchive, 2010. https://scholarsarchive.byu.edu/etd/2590.
Pełny tekst źródłaBulhões, Andréia Cristina da Silva. "Análise molecular do gene da lactase-florizina hidrolase em indivíduos tolerantes e intolerantes à lactose". reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2006. http://hdl.handle.net/10183/11355.
Pełny tekst źródłaObjective: to verify the relation between the presence of mutations C/T–13910 and G/A–22018 in the gene of lactase-phlorizin hydrolase and the absorption of lactose in individuals who live in the city of Porto Alegre. Methods: It consists of a transversal study which included 20 healthy adult individuals over eighteen years old, from the city of Porto Alegre. The participants were classified according to reports on the quantity of milk they habitually consumed per day and in regard to the presence or absence of symptoms related to lactose intolerance. Lactose malabsorption was diagnosed through the hydrogen breath test after the ingestion of 50g of lactose diluted in watery solution. The test lasted 3 hours and it was considered positive when the increase was higher than 20 parts per million on concentration of H2 in relation to the basal level. The volunteers were also classified as individuals with persistent and nonpersistent lactase through the analysis of the presence of both polyformisms (C/T–13910 and G/A–22018), which are responsible for the persistence or not of Lactase Phlorizin Hydrolase in adults. The analysis was made through the Polymerase Chain Reaction method (PCR). Results: Twenty individuals were studied with mean age of 32.7 ± 7.3 years. 9/20 subjects presented with the CCGG genotype – non-persistence of lactase accordingly to the positive hydrogen breath test (HBT). 11/20 individuals presented with negative HBT, whereas 10/20 presented with genotypes of lactase persistence (1/20 CTAA, 3/20 TTAA e 6/20 CTGA) and one subject with genotype of non-persistence of lactase (CCGG). An agreement coefficient kappa = - 0.9 was obtained between the molecular and the hydrogen breath test with p < 0,001. Conclusions: This project results make it possible to conclude that the analysis of the polyformisms C/T–13910 and G/A–22018 in the gene of Lactase Phlorizin Hydrolase can be considered a good indicator for the diagnosis for lactose malabsorption, since it is a very sensible and specific method, as it was demonstrated in recent studies. It also has an excellent agreement with the expired hydrogen.
Stievenard, Sylvain. "Hydrolyse industrielle du lactose : mise au point au stade laboratoire d'un réacteur à lactase immobilisée". Lille 1, 1986. http://www.theses.fr/1986LIL10172.
Pełny tekst źródłaGao, Kai-Ping, Takahiro Mitsui, Kotoyo Fujiki, Hiroshi Ishiguro i Takaharu Kondo. "Effect of lactase preparations in asymptomatic individuals with lactase deficiency : gastric digestion of lactose and breath hydrogen analysis". Nagoya University School of Medicine, 2002. http://hdl.handle.net/2237/5376.
Pełny tekst źródłaListiohadi, Yuanita D. "The caking of lactose". Thesis, View thesis, 2004. http://handle.uws.edu.au:8081/1959.7/25753.
Pełny tekst źródłaKsiążki na temat "Lactose"
Dobler, Merri Lou. Lactose intolerance. [Chicago, Ill.]: The American Dietetic Association, 1991.
Znajdź pełny tekst źródłaZadow, J. G., red. Whey and Lactose Processing. Dordrecht: Springer Netherlands, 1992. http://dx.doi.org/10.1007/978-94-011-2894-0.
Pełny tekst źródłaUpdike, Sheri. The lactose-free cookbook. New York: Warner Books, 1998.
Znajdź pełny tekst źródłaUpdike, Sheri. The Lactose-Free Cookbook. New York: Grand Central Publishing, 2009.
Znajdź pełny tekst źródłaG, Zadow J., red. Whey and lactose processing. London: Elsevier Applied Science, 1992.
Znajdź pełny tekst źródłaCenter, Minnesota Evidence-based Practice, i United States. Agency for Healthcare Research and Quality, red. Lactose intolerance and health. Rockville, MD: Agency for Health Care Policy and Research, U.S.Dept. of Health and Human Services, 2010.
Znajdź pełny tekst źródłaLactose intolerance: What you need to know = Intolerancia a la lactosa, lo que usted debe saber. Bethesda, Md: Dept. of Health and Human Services, NationalInstitutes of Health, National Institute of Diabetes and Digestive and Kidney Diseases, National Digestive Diseases Information Clearinghouse, 2011.
Znajdź pełny tekst źródłaThe lactose-free family cookbook. Toronto: Macmillan Canada, 1996.
Znajdź pełny tekst źródłaMain, Jan. The lactose-free family cookbook. Toronto, Canada: Robert Rose, 1996.
Znajdź pełny tekst źródłaBurlant, Arlene. Secrets of lactose-free cooking. New York: Avery Pub, 1996.
Znajdź pełny tekst źródłaCzęści książek na temat "Lactose"
Harper, W. James. "Lactose and Lactose Derivatives". W Whey and Lactose Processing, 317–60. Dordrecht: Springer Netherlands, 1992. http://dx.doi.org/10.1007/978-94-011-2894-0_9.
Pełny tekst źródłaFox, P. F., T. Uniacke-Lowe, P. L. H. McSweeney i J. A. O’Mahony. "Lactose". W Dairy Chemistry and Biochemistry, 21–68. Cham: Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-14892-2_2.
Pełny tekst źródłaBährle-Rapp, Marina. "Lactose". W Springer Lexikon Kosmetik und Körperpflege, 309. Berlin, Heidelberg: Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-71095-0_5775.
Pełny tekst źródłaBennion, E. B., G. S. T. Bamford i A. J. Bent. "Lactose". W The Technology of Cake Making, 81–83. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4757-6690-5_6.
Pełny tekst źródłaHolsinger, Virginia H. "Lactose". W Fundamentals of Dairy Chemistry, 279–342. Boston, MA: Springer US, 1988. http://dx.doi.org/10.1007/978-1-4615-7050-9_6.
Pełny tekst źródłaZadow, J. Greig. "Lactose Hydrolysis". W Whey and Lactose Processing, 361–408. Dordrecht: Springer Netherlands, 1992. http://dx.doi.org/10.1007/978-94-011-2894-0_10.
Pełny tekst źródłaDonovan, James R. "Lactose Intolerance". W Encyclopedia of Evolutionary Psychological Science, 1–4. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-16999-6_834-1.
Pełny tekst źródłaIngram, C. J. E., i D. M. Swallow. "Lactose Malabsorption". W Advanced Dairy Chemistry, 203–29. New York, NY: Springer New York, 2009. http://dx.doi.org/10.1007/978-0-387-84865-5_6.
Pełny tekst źródłaSchomburg, Dietmar, i Dörte Stephan. "Lactose synthase". W Enzyme Handbook 12, 209–13. Berlin, Heidelberg: Springer Berlin Heidelberg, 1996. http://dx.doi.org/10.1007/978-3-642-61117-9_35.
Pełny tekst źródłaIbrahim, Salam A., i Rabin Gyawali. "Lactose Intolerance". W Milk and Dairy Products in Human Nutrition, 246–60. Oxford: John Wiley & Sons, 2013. http://dx.doi.org/10.1002/9781118534168.ch12.
Pełny tekst źródłaStreszczenia konferencji na temat "Lactose"
Evdokimov, Ivan, Aleksei Lodygin i Georgi S. Anisimov. "CREATION OF RUSSIAN HIGH-TECHNOLOGY MANUFACTURING OF LACTOSE AND LACTULOSE INTENDED FOR IMPORT SUBSTITUTION IN MEDICINE, VETERINARY, INFANT FOOD AND HEALTHY NUTRITION". W I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-41.
Pełny tekst źródłaKovalenko, E. "LACTASE DEFICIENCY IN RUSSIA: MULTIETHNIC GENETIC STUDY". W I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-53.
Pełny tekst źródłaOlvera-Bautista, I., S. Toxqui López, A. Olivares-Pérez, G. Páez-Trujillo, I. Fuentes-Tapia, E. L. Ponce-Lee, B. Ruiz-Limón i M. P. Garay-Hernández. "Lactose holograms". W Integrated Optoelectronic Devices 2006, redaktorzy Hans I. Bjelkhagen i Roger A. Lessard. SPIE, 2006. http://dx.doi.org/10.1117/12.647155.
Pełny tekst źródłaHomma, Veronika, Viviane de Paula Acosta Iglesia i Rejane Abreu. "Lactose é Açúcar?" W XXI I Congresso Brasileiro de Nutrologia. Thieme Revinter Publicações Ltda, 2018. http://dx.doi.org/10.1055/s-0038-1674810.
Pełny tekst źródłaKhan, A., i S. Chiu. "Sublimed Sulfur (SULMEDOL) for the Activation of Endogenous Lactase and Restoration of Lactose Tolerance". W Abstracts of the NHPRS – The 15th Annual Meeting of the Natural Health Products Research Society of Canada (NHPRS). Georg Thieme Verlag KG, 2018. http://dx.doi.org/10.1055/s-0038-1644933.
Pełny tekst źródłaVerner, A. V., i O. V. Chugunova. "TECHNOLOGICAL ASPECTS OF PRODUCTION AND ASSORTMENT OF LACTOSE-FREE DAIRY PRODUCTS". W I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-21.
Pełny tekst źródłaLIMA, Adriene Ribeiro, Karina Caldas VASCONCELOS, Maiara Kátia PEREIRA, Paola Martins da Costa MOURTHÉ, Regina Perez Bovolenta SANTOS, Thais Morato LAMEIRA i Nayara Mussi MONTEZE. "Análise residual de lactose em leites rotulados como “zero lactose” comercializados em Belo Horizonte - MG". W Anais da IV jornada regional sudeste de engenharia de alimentos. Recife, Brasil: Even3, 2019. http://dx.doi.org/10.29327/18085.4-1.
Pełny tekst źródłaLooijesteijn, Ellen, Lonneke JanssenDuijghuijsen, Maartje van den Belt, Beatrix Gerhard, Renata Ariens, Reina Tjoelker i Jan Geurts. "Daily Lactose Supplementation in Lactase Non-Persistent Individuals Induces Colonic Adaptation and Reduces Intolerance Symptoms". W European Nutrition Conference. Basel Switzerland: MDPI, 2023. http://dx.doi.org/10.3390/proceedings2023091047.
Pełny tekst źródłaLifran, E., L. Vu, R. Durham, J. Hourigan i R. Sleigh. "Crystallisation Kinetics of Ultra Pure Lactose". W 13th World Congress of Food Science & Technology. Les Ulis, France: EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20060034.
Pełny tekst źródłaBorges Barreto, Juliane, Willian Ramos da Silveira, Leandra Zafalon Jaekel i Sarah Cogo. "Bolos sem glúten e sem lactose". W CBCP - Congresso On-line Brasileiro de Tecnologia de Cereais e Panificação. ,: Even3, 2020. http://dx.doi.org/10.29327/cbcp2020.278781.
Pełny tekst źródłaRaporty organizacyjne na temat "Lactose"
Delwiche, Michael, Boaz Zion, Robert BonDurant, Judith Rishpon, Ephraim Maltz i Miriam Rosenberg. Biosensors for On-Line Measurement of Reproductive Hormones and Milk Proteins to Improve Dairy Herd Management. United States Department of Agriculture, luty 2001. http://dx.doi.org/10.32747/2001.7573998.bard.
Pełny tekst źródłaBazer, Fuller W., Arieh Gertler i Elisha Gootwine. Role of Placental Lactogen in Sheep. United States Department of Agriculture, styczeń 2001. http://dx.doi.org/10.32747/2001.7574339.bard.
Pełny tekst źródłaSpencer, Thomas E., Elisha Gootwine, Arieh Gertler i Fuller W. Bazer. Placental lactogen enhances production efficiency in sheep. United States Department of Agriculture, grudzień 2005. http://dx.doi.org/10.32747/2005.7586543.bard.
Pełny tekst źródłaMosher, Jennifer J., Meghan M. Drake, Susan L. Carroll, Zamin K. Yang, Christopher W. Schadt, Stephen D. Brown, Mircea Podar i in. Microbial Community Dynamics of Lactate Enriched Hanford Groundwaters. Office of Scientific and Technical Information (OSTI), maj 2010. http://dx.doi.org/10.2172/986244.
Pełny tekst źródłaMeyer, Birte, i David Stahl. Syntrophic Degradation of Lactate in Methanogenic Co-cultures. Office of Scientific and Technical Information (OSTI), maj 2010. http://dx.doi.org/10.2172/986317.
Pełny tekst źródłaMa, Lianjia. Multichannel Simultaneous Determination of Activities of Lactate Dehydrogenase. Office of Scientific and Technical Information (OSTI), wrzesień 2000. http://dx.doi.org/10.2172/764689.
Pełny tekst źródłaJoel, Daniel M., John C. Steffens i Alfred M. Mayer. Host-Elicited Germination and Mechanism of Penetration in Broomrape (Orobanche Spp.). United States Department of Agriculture, sierpień 1993. http://dx.doi.org/10.32747/1993.7568107.bard.
Pełny tekst źródłaUlrich, Ricky L. Quorum Quenching: Enzymatic Disruption of N-Acylhomoserine Lactone-Mediated Bacterial Communication in Burkholderia thailandensis. Fort Belvoir, VA: Defense Technical Information Center, październik 2004. http://dx.doi.org/10.21236/ada428608.
Pełny tekst źródłaMossine, Valerie V. Multivalent Lactulose-amines as Inhibitors of Prostate Cancer Metastasis. Fort Belvoir, VA: Defense Technical Information Center, marzec 2002. http://dx.doi.org/10.21236/ada406249.
Pełny tekst źródłaPiper, Robert C. Parasite Lactate Dehydrogenase for Diagnosis of Plasmodium Falciparum. Phase II. Fort Belvoir, VA: Defense Technical Information Center, kwiecień 1997. http://dx.doi.org/10.21236/adb230017.
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