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Artykuły w czasopismach na temat "Malic acid"
Camarasa, Carole, Frédérique Bidard, Muriel Bony, Pierre Barre i Sylvie Dequin. "Characterization of Schizosaccharomyces pombe Malate Permease by Expression in Saccharomyces cerevisiae". Applied and Environmental Microbiology 67, nr 9 (1.09.2001): 4144–51. http://dx.doi.org/10.1128/aem.67.9.4144-4151.2001.
Pełny tekst źródłaKuzmina, N. S., S. V. Portnova i E. L. Krasnykh. "Esterification of malic acid on various catalysts". Fine Chemical Technologies 15, nr 2 (20.05.2020): 47–55. http://dx.doi.org/10.32362/2410-6593-2020-15-2-47-55.
Pełny tekst źródłaSalama, A. M., J. R. Hicks i J. F. Nock. "Sugar and Organic Acid Changes in Stored Onion Bulbs Treated with Maleic Hydrazide". HortScience 25, nr 12 (grudzień 1990): 1625–28. http://dx.doi.org/10.21273/hortsci.25.12.1625.
Pełny tekst źródłaSato, Kei, Fumikazu Ikemori, Sathiyamurthi Ramasamy, Akihiro Fushimi, Kimiyo Kumagai, Akihiro Iijima i Yu Morino. "Four- and Five-Carbon Dicarboxylic Acids Present in Secondary Organic Aerosol Produced from Anthropogenic and Biogenic Volatile Organic Compounds". Atmosphere 12, nr 12 (20.12.2021): 1703. http://dx.doi.org/10.3390/atmos12121703.
Pełny tekst źródłaNunes, Fabrize Caroline, Mário Miyazawa i Marcos Antonio Pavan. "Organic acid effect on calcium uptake by the wheat roots". Brazilian Archives of Biology and Technology 52, nr 1 (luty 2009): 11–15. http://dx.doi.org/10.1590/s1516-89132009000100002.
Pełny tekst źródłaHasbullah, Umar Hafidz Asy'ari, Miftahul Wahidatun Ni’mah, Endang Is Retnowati i Rini Umiyati. "Physical, Chemical, and Sensory Properties of Robusta Coffee Effervescent Tablets Formulated in Various Organic Acids". Pelita Perkebunan (a Coffee and Cocoa Research Journal) 38, nr 1 (20.04.2022): 54–69. http://dx.doi.org/10.22302/iccri.jur.pelitaperkebunan.v38i1.489.
Pełny tekst źródłaHelavi, V. B., S. B. Solabannavar, R. S. Salunkhe i R. B. Mane. "Microwave-Assisted Solventless Pechmann Condensation". Journal of Chemical Research 2003, nr 5 (maj 2003): 279–80. http://dx.doi.org/10.3184/030823403103173796.
Pełny tekst źródłaLee, Hyoung S., i Ronald E. Wrolstad. "Apple Juice Composition: Sugar, Nonvolatile Acid, and Phenolic Profiles". Journal of AOAC INTERNATIONAL 71, nr 4 (1.07.1988): 789–94. http://dx.doi.org/10.1093/jaoac/71.4.789.
Pełny tekst źródłaVazquez Oderiz, M. L., M. E. Vazquez Blanco, J. Lopez Hernandez, J. Simal Lozano i M. A. Romero Rodriguez. "Simultaneous Determination of Organic Acids and Vitamin C in Green Beans by Liquid Chromatography". Journal of AOAC INTERNATIONAL 77, nr 4 (1.07.1994): 1056–59. http://dx.doi.org/10.1093/jaoac/77.4.1056.
Pełny tekst źródłaO., Nur Maizatul Idayu, Radziah O. i M. S. Halimi. "Effect of zinc-solubilizing bacteria and organic acids on zinc uptake and growth of rice applied with zinc sulfate". Food Research 5, nr 1 (31.12.2020): 153–63. http://dx.doi.org/10.26656/fr.2017.4(s5).009.
Pełny tekst źródłaRozprawy doktorskie na temat "Malic acid"
Mitsch, Michael James. "Characterization of the NADP+-dependent malic enzyme of Sinorhizobium (Rhizobium) meliloti and investigations into the requirements of malate uptake and malic enzyme activity in bacteroids /". *McMaster only, 2001.
Znajdź pełny tekst źródłaPounder, Ryan J. "The synthesis and ring-opening polymerisation of novel cyclic esters from malic acid". Thesis, University of Warwick, 2010. http://wrap.warwick.ac.uk/34607/.
Pełny tekst źródłaHahn, Christian Joachim [Verfasser]. "Polyesters Based on Malic Acid - Pendant Hydroxyl Groups as Distinctive Feature for Versatile Modifications / Christian Joachim Hahn". Aachen : Shaker, 2013. http://d-nb.info/1051574692/34.
Pełny tekst źródłaSandéhn, Alexandra. "Capillary Organic Electronic Ion Pump for Delivering Malic Acid - Towards Better Understanding of Drought Tolerance in Tropical Plants". Thesis, Linköpings universitet, Laboratoriet för organisk elektronik, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-178191.
Pełny tekst źródłaExamensarbetet är utfört vid Institutionen för teknik och naturvetenskap (ITN) vid Tekniska fakulteten, Linköpings universitet
Coetzee, Zelmari. "Site and vintage response of malic and tartaric acid in Vitis vinifera L. cv’s Cabernet Sauvignon and Sauvignon blanc". Stellenbosch : Stellenbosch University, 2013. http://hdl.handle.net/10019.1/85736.
Pełny tekst źródłaENGLISH ABSTRACT: Acids are one of the major components that originate largely from the berry, that are found in wine, and that influence the sensory perception. The presence of organic acids in adequate concentrations in the grape berry, of which tartaric- and malic acid are the main organic acids present, is important as this determines the potential of a must to produce a good and stable wine. The effect of temperature on the organic acid content of the must is widely discussed with higher temperatures in general being associated with lower quantities of organic acids present in the juice, and lower temperatures during ripening associated with higher quantities, specifically in the case of malic acid. Due to the topographical diversity of the Stellenbosch Wine of Origin district and the closeness of the ocean and the occurrence of sea breezes, the mesoclimate differs greatly over short distances. Sixteen sites, consisting of eight Sauvignon Blanc and Cabernet Sauvignon sites respectively, were selected from a broader terroir study site network. Three vintages with complete climatic datasets were selected for vintage comparisons. Climate in the study area was monitored on differing scales, and data from a weather station network, as well as from mesoclimatic dataloggers within the sites were available. The available data was firstly compared to determine the variability of the data, not only between the two climatic scales, but also between the sites. Different climate classification indices and parameters available in literature were thereafter compared and evaluated for the best representation in this area. The Huglin index was found to be a better representation regarding the thermal climatic indices. Due to the great differences between temperatures noted for the mesoclimatic loggers and the nearest automatic weather station, the use of mesoclimatic logger data was preferred, and is advised in future studies where this scale of data is available. Malic and tartaric acid has a definite synthesis period up until véraison, after which the content of tartaric acid remains constant in the berry and the content of malic acid decreases until harvest due to mainly respiration. The temperature data was therefore separated in a synthesis period from flowering to véraison, and a ripening period from véraison to harvest. In this study, clear differences were firstly seen in the climate as expected, not only between sites per vintage, but in addition between vintages and between vintages per site. The phenological differences between the sites could be largely attributed to the differences in temperature as phenology and temperature was found to be highly correlated in this study. Differences in the ripening parameters were noticed in addition to the contents of the organic acids between sites, although no definite contribution of temperature was shown to affect the contents of these compounds at either véraison or harvest. These differences may be attributed to other factors such as the soil water content and the canopy architecture. In addition, these factors all contribute in differing percentages to the differences found in the contents per site. It was found though that temperature can be used as an indicator of the organic acid content in the grape berry, considering that the temperature data is available on a mesoclimatic scale, separated in a synthesis and period of degradation, and the number of hours within the temperature thresholds are determined. Differences seen in the organic acid contents can however not only be attributed to the differences in topography and the temperature as discussed in this study.
AFRIKAANSE OPSOMMING: Sure is belangrike druifkomponente wat grootliks hul oorsprong in die korrel het, in die wyn voorkom, en die sensoriese persepsie van die wyn beïnvloed. Die voorkoms van organiese sure in genoegsame konsentrasies in die korrel, waarvan wynsteensuur en appelsuur die hoof organiese sure is, is belangrik aangesien dit die potensiaal van die sap om ʼn goeie en stabiele wyn te produseer, bepaal. Hoe temperatuur die inhoud van organiese sure in die druiwesap affekteer is gereeld onder bespreking, met hoër temperature in die algemeen geassosieer met ʼn laer inhoud van organiese sure, terwyl laer temperature geassosieer word met ʼn hoër inhoud van organiese sure in die sap, veral in die geval van appelsuur. As gevolg van die topografiese diversiteit van die Stellenbosch Wyn van Oorsprong distrik, asook die nabyheid van die oseaan met die gepaardgaande voorkoms van die seebries, verander die mesoklimaat aansienlik oor klein afstande in hierdie area. Vir die studie was sestien wingerde, wat bestaan het uit agt Sauvignon Blanc en agt Cabernet Sauvignon wingerde, geselekteer vanuit ʼn groter terroir studie. Verder was drie seisoene, met volledige klimaatsdatastelle, geselekteer vir die vergelyking van data tussen die seisoene. Klimaat was op verskillende skale binne die studie area gemonitor en data van ʼn weerstasie netwerk, sowel as van mesoklimaat dataversamelaars binne die wingerde, was beskikbaar. Die beskikbare datastelle was vergelyk, asook geëvalueer, om die mees verteenwoordigende datastel vir die area te bepaal. Met die oorweging van die termiese indekse was daar gevind dat die Huglin indeks beter verteenwoordigend van die area was. Verder, as gevolg van die groot verskille wat gevind is tussen die temperature gemeet met die mesoklimaat dataversamelaars en die naaste outomatiese weerstasie, was daar besluit dat die gebruik van die mesoklimaat data verkies is en is dit ook aan te beveel vir die gebruik in toekomstige navorsing indien die tipe data beskikbaar is. Wynsteen- en appelsuur het beide ʼn definitiewe sintese periode tot en met véraison, waarna die hoeveelheid wynsteensuur in die korrel relatief konstant bly en die hoeveelheid appelsuur afneem hoofsaaklik as gevolg van respirasie. Die temperatuur data was dus verdeel in ‘n periode van sintese vanaf blom tot en met véraison, en ʼn rypwordingsperiode vanaf véraison tot en met oes. In hierdie studie was daar eerstens groot verskille waargeneem in die klimaat soos wat daar verwag is. Hierdie verskille was nie net waargeneem as tussen die seisoene nie, maar ook tussen die wingerde binne ʼn seisoen. Die fenologiese veskille tussen die wingerde wat ook waargeneem is, kon hoofsaaklik aan die verskille in die temperatuur toegeskryf word en ʼn goeie korrelasie tussen temperatuur en fenologie is opgemerk. Merkwaardige verskille in die rypwordingsparameters, asook in die inhoud van die organiese sure, was waargeneem, alhoewel die bydrae van temperatuur op die inhoud van hierdie komponente by véraison of oes nie as definitief getoon is nie. Dit kan toegeskryf word aan die bydrae van ander faktore, soos byvoorbeeld die grondwaterinhoud en die lowerargitektuur, op die inhoud van hierdie komponente. Die addisionele faktore dra egter in verskillende persentasies by tot die verskille waargeneem tussen die wingerde.
Horáček, Pavel. "Studium produkce extracelulárních polymerů pomocí mikroorganismu Aureobasidium pullulans". Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2013. http://www.nusl.cz/ntk/nusl-216967.
Pełny tekst źródłaAl-Hossain, Md Shahriar. "Study of superconducting and electromagnetic properties of un-doped and organic compound doped MgB₂ conductors". Access electronically, 2008. http://ro.uow.edu.au/theses/90.
Pełny tekst źródłaKniel, Kalmia Elisabeth. "Evaluation of chemical treatments and ozone on the viability of Cryptosporidium parvum oocysts in fruit juices". Diss., Virginia Tech, 2002. http://hdl.handle.net/10919/27243.
Pełny tekst źródłaPh. D.
Volschenk, Heinrich. "Characterisation of L-malic acid metabolism in strains of Saccharomyces and the development of a commercial wine yeast strain with an efficient malo-ethanolic pathway". Thesis, Stellenbosch : Stellenbosch University, 2002. http://hdl.handle.net/10019.1/52728.
Pełny tekst źródłaENGLISH ABSTRACT: L-Malic and tartaric acid are the most prominent organic acids in wine and playa crucial role in winemaking processes and wine quality, including the organoleptic quality and the physical, biochemical and microbial stability of wine. The production of premium wines depends on the oenologist's skill to accurately adjust wine acidity to obtain the optimum balance with other wine components to produce wine with optimum colour and flavour. Strains of Saccharomyces, in general, rarely degrade L-malic acid completely in grape must during alcoholic fermentation, with relatively minor modifications in total acidity during vinification. The degree of L-malic acid degradation, however, varies from strain to strain. Some strains of Saccharomyces are known to be able to degrade a higher percentage of L-malic acid, but the underlying reason for this phenomenon is unknown. The underlying mechanisms of this phenomenon have been partially revealed during preliminary transcriptional regulation research during this study. In contrast, S. pombe cells can effectively degrade up to 29 gil L-malic acid via the malo-ethanolic pathway that converts L-malic acid to pyruvate and CO2, and ultimately to ethanol under fermentative conditions. A number of reasons for the weak degradation of L-malic acid in Saccharomyces cerevisiae have been postulated. Firstly, S. cerevisiae lacks the machinery for the active transport of L-malic acid found in S. pombe and relies on rate-limiting simple diffusion for the uptake of extracellular L-malic acid. Secondly, the malic enzyme of S. cerevisiae has a significantly lower substrate affinity for L-malic acid (Km = 50 mM) than that of S. pombe (Km = 3.2 mM), which contributes to the weaker degradation of L-malic acid in S. cerevisiae. Lastly, the mitochondrial location of the malic enzyme of S. cerevisiae, in contrast to the cytosolic S. pombe malic enzyme, suggests that the S. cerevisiae malic enzyme is inherently subject to the regulatory effects of fermentative metabolism. The malate permease gene tmael) and the malic enzyme gene (mae2) of S. pombe was therefore cloned and co-expressed in single or multi-copy under regulation of the constitutive S. cerevisiae 3-phosphoglycerate kinase (PGK1) promoter and terminator sequences in a laboratory strain of S. cerevisiae. This introduced a strong malo-ethanolic phenotype in S. cerevisiae where L-malic acid was rapidly and efficiently degraded in synthetic and Chardonnay grape must with the concurrent production of higher levels of ethanol. Functional expression of the malo-ethanolic pathway genes of S. pombe in a laboratory strain of S. cerevisiae paved the way for the genetic modification of industrial wine yeast strains of Saccharomyces for commercial winemaking. A prerequisite for becoming an inherited component of yeast is the stable integration of the malo-ethanolic genes into the genome of industrial wine yeast strains. Genetic engineering of wine yeasts strains of Saccharomyces is, however, complicated by the homothallic, multiple ploidy and prototrophic nature of industrial strains of Saccharomyces. Transformation and integration of heterologous genes into industrial strains of Saccharomyces require the use of dominant selectable markers, i.e. antibiotic or toxic compound resistance markers. Integration of these markers into the yeast genome is, however, not acceptable for commercial application due to the absence of long-term risk assessment and consumer resistance. A unique strategy for the integration of the S. pombe mae} and mae2 expression cassettes without the incorporation of any non-yeast derived DNA sequences was. The malo-ethanolic cassette, containing the S. cerevisiae PGK} promoter and terminator regions together with the S. pombe mae] and mae2 open reading frames, was integrated into the VRA3 locus of an industrial strain of Saccharomyces bayanus EC 1118 during co-transformation with a phleomycin-resistance plasmid, pUT332. After initial screening for phleomycin resistance, S. bayanus EC1118 transformants were cured of the phleomycin-resistance plasmid, resulting in the loss of non-yeast derived DNA sequences. After correct integration of the mae] and mae2 expression cassettes was verified, small-scale vinification in synthetic and Chardonnay grape must with stable transformants resulted in rapid and complete degradation of L-malic acid during the early stages of alcoholic fermentation. Integration and expression of the malo-ethanolic genes in S. bayanus ECll18 had no adverse effect on the fermentation ability of the yeast, while sensory evaluation and chemical analysis of the Chardonnay wines indicated an improvement in wine flavour compared to the control wines, without the production of any off-flavours.
AFRIKAANSE OPSOMMING: L-Appelsuur en wynsteensuur is die mees prominente organiese sure in wyn en speel 'n kritiese rol in die wynbereidingsproses en organoleptiese wynkwaliteit, insluitende die fisiese, biochemiese en mikrobiese stabiliteit van wyn. Die produksie van hoë-kwaliteit wyne berus op die vermoë van 'n wynmaker om die suurinhoud korrek aan te pas om sodoende 'n gebalanseerde produk met optimale geur en kleur te produseer. Saccharomyces rasse kan gewoonlik nie appelsuur volledig tydens alkoholiese gisting benut nie en dra dus nie noemenswaardig tot 'n verlaging van die totale suurinhoud van wyn by nie. Die mate van appelsuur afbraak deur Saccharomyces wissel egter van ras tot ras. Sekere Saccharomyces rasse kan 'n groter persentasie appelsuur afbreek, maar die onderliggende rede vir hierdie verskynsel is onbekend. Die onderliggende meganismes vir hierdie verskynsel is gedurende hierdie studie uitgelig na afloop van voorlopige transkripsionele regulerings studies op die malaatensiemgeen. In teenstelling hiermee kan S. pombe tot 29 gIl appelsuur via die malo-alkoholiese padweg afbreek waartydens appelsuur na pirodruiwesuur en CO2, en uiteindelik na alkoholonder fermentatiewe toestande omgeskakel word. Verskeie redes vir die swak afbraak van appelsuur deur Saccharomyces cerevisiae is voorgestel. Eerstens beskik S. cerevisiae nie oor 'n meganisme vir die aktiewe transport van appelsuur, soos in die geval van S. pombe nie, en is aangewese op die stadige opname van appelsuur deur eenvoudige diffusie. Tweedens het die S. cerevisiae malaatensiem 'n baie laer substraataffiniteit vir appelsuur (Km = 50 mM) in vergelyking met die van S. pombe (Km = 3.2 mM), wat verder bydra tot die swak afbraak van appelsuur in S. cerevisiae. Laastens dra die mitochondriale ligging van die S. cerevisiae malaatensiem in teenstelling met die sitoplasmiese ligging van die S. pombe malaatensiem, verder by tot die swak afbraak van appelsuur, aangesien die mitochondria onder fermentatiewe toestande negatief gereguleer word. Die malaatpermease geen (maely en malaatensiem geen (mae2) van S. pombe is gevolglik gekloneer en heteroloog in 'n laboratoriumras van S. cerevisiae onder die beheer van die konstitutiewe 3-fosfogliseraat kinase (PGKI) promoter- en termineerdervolgordes uitgedruk. 'n Sterk malo-alkoholiese fenotipe was duidelik tydens fermentasies met die rekombinante gis in sintetiese en Chardonnay druiwemos, met 'n gepaardgaande verhoging in alkoholvlakke. Funksionele uitdrukking van die malo-alkoholiese gene van S. pombe in 'n S. cerevisiae laboratoriumras het die weg vir die genetiese modifisering van industriële wynrasse van S. cerevisiae vir kommersiële wynfermentasie gebaan. Om 'n integrale deel van die gis te word, moet die malo-alkoholiese gene stabiel in die genoom van industriële wynrasse geïntegreer word. Genetiese manipulering van industriële wynrasse word egter bemoeilik deur die homotalliese, multi-ploïediese en prototrofiese aard van industriële Saccharomyces rasse. Transformasie en integrasie van heteroloë gene in industriële Saccharomyces rasse vereis die gebruik van dominante merkers, bv. weerstandbiedendheid teen antibiotika of ander gifstowwe. Integrasie van hierdie merkers in die gisgenoom is egter nie vir kommersiële toepassing aanvaarbaar nie weens die afwesigheid van langtermyn risikobepalings en verbruikersweerstand. Tydens hierdie studie is daar dus gepoog om industriële wynrasse met 'n unieke strategie geneties te verbeter sodat slegs gis-DNA tydens die integrasie van die S. pombe mae1 en mae2 uitdrukkingskassette in die gisgenoom opgeneem word. Die Malo-alkoholiese integrasiekasset wat slegs die S. pombe mae1, mae2 oopleesrame en die S. cerevisiae PGK1 promoter en termineerdervolgordes bevat, is in die URA3 lokus van Saccharomyces bayanus ECll18 geïntegreer tydens parallelle transformasie met 'n 'phleomycin' weerstandbiedendheidsplasmied. Na seleksie van transformante op 'phleomycin' -bevattende media, is die S. bayanus EC 1118 transformante in nieselektiewe kondisies opgegroei sodat verlies van die 'phleomycin' plasmied kon plaasvind. Integrasie van die mae1 en mae2 uitdrukkingskassette is bevestig en kleinskaalse fermentasies in sintetiese en druiwemos het 'n vinnige en doeltreffende afbraak van appelsuur in die vroeë fases van die alkoholiese fermentasie getoon. Integrasie en uitdrukking van die malo-alkoholiese gene in S. bayanus ECl118 het geen nadelige effek op die fermentasievermoë van die gis getoon nie, terwyl sensoriese en chemiese ontleding van die Chardonnay wyne 'n verbetering in aroma relatief tot die kontrole wyne getoon het, met die afwesigheid van enige afgeure.
Duchêne, Eric. "Une exploration des possibilités génétiques pour l'adaptation de la vigne au changement climatique". Thesis, Strasbourg, 2015. http://www.theses.fr/2015STRAJ059/document.
Pełny tekst źródłaThe effects of climate change have already been observed on the grapevine : advance of phenological stages, increase in the alcohol content of the wines, excessive decrease of their acidity. Breeding new varieties is one of the possible means of adaptation. I have characterized the phenotypic variability of 120 genotypes, offspring from crossings between Riesling (RI) and Gewurztraminer (GW)for (1) the developmental stages, described with heat sums (2) the ability to accumulate sugars in the berries (3) the parameters for acidity. The use of DNA molecular markers allowed the detection of quantitative trait loci (QTLs) for all the traits studied. The main conclusion is that the genetic variability for the parameters determining the acidity of the berries is the most promising for the adaptation of grapevine cultivation to climate change
Książki na temat "Malic acid"
M, Birkner Katherine, red. Malic acid and magnesium for fibromyalgia and chronic pain syndrome. Wyd. 5. San Antonio, Tex: Pain & Stress Publications, 1996.
Znajdź pełny tekst źródłaGawroński, Jacek. Tartaric and malic acids in synthesis: A source book of building blocks, ligands, auxiliaries, and resolving agents. New York: Wiley, 1999.
Znajdź pełny tekst źródłaHuang, Hui Yu. The magic of lactic acid bacteria. Hong Kong: Wan Li, 2003.
Znajdź pełny tekst źródłaRocky Mountain Forest and Range Experiment Station (Fort Collins, Colo.), red. Application of the MAGIC model to the Glacer Lakes catchments. Fort Collins, Colo. (240 W. Prospect Rd., Fort Collins 80526): U.S. Dept. of Agriculture, Forest Service, Rocky Mountain Forest and Range Experiment Station, 1994.
Znajdź pełny tekst źródłaReuss, J. O. Application of the MAGIC model to the Glacer Lakes catchments. Fort Collins, Colo: U.S. Dept. of Agriculture, Forest Service, Rocky Mountain Forest and Range Experiment Station, 1994.
Znajdź pełny tekst źródłaAlan, Jenkins, i Institute of Hydrology, red. Modelling surface water acidification in the UK: Application of the MAGIC model to the Acid Waters Monitoring Network. Wallingford: Institute of Hydrology, 1997.
Znajdź pełny tekst źródłaPatterson, Robert J. Mine closure planning at Equity Silver Mines Ltd. IN Gadsby, J. W.; Malick, J. A.; Day, S. J., editors, Acid mine drainage--Designing for closure. S.l: s.n, 1990.
Znajdź pełny tekst źródłaHiggs, Thomas W. ARD treatment plant sludge--Chemical stability and disposal considerations. IN Gadsby, J. W.; Malick, J. A.; Day, S. J., editors, Acid mine drainage--Designing for closure. S.l: s.n, 1990.
Znajdź pełny tekst źródłaThe omega-3 connection: The groundbreaking omega-3 antidepression diet and brain program. New York: Simon & Schuster, 2001.
Znajdź pełny tekst źródłaLes oméga-3: Une révolution dans le domaine de la santé mentale. Montréal: Du Roseau, 2005.
Znajdź pełny tekst źródłaCzęści książek na temat "Malic acid"
Bährle-Rapp, Marina. "Malic Acid". W Springer Lexikon Kosmetik und Körperpflege, 337. Berlin, Heidelberg: Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-71095-0_6255.
Pełny tekst źródłaHolze, Rudolf. "Ionic conductivities of malic acid diethylester". W Electrochemistry, 248. Berlin, Heidelberg: Springer Berlin Heidelberg, 2016. http://dx.doi.org/10.1007/978-3-662-49251-2_231.
Pełny tekst źródłaSchmollack, Marc, Lukas Hartmann i Katrin Ochsenreither. "Microbial Production of Dicarboxylates: Succinic Acid, Malic Acid, and Itaconic Acid". W Handbook of Biorefinery Research and Technology, 1–36. Dordrecht: Springer Netherlands, 2024. http://dx.doi.org/10.1007/978-94-007-6724-9_79-1.
Pełny tekst źródłaHartmeier, Winfried. "Conversion of Fumaric Acid to Malic Acid in a Liquid-membrane Emulsion". W Immobilized Biocatalysts, 182–86. Berlin, Heidelberg: Springer Berlin Heidelberg, 1988. http://dx.doi.org/10.1007/978-3-642-73364-2_19.
Pełny tekst źródłaLüttge, U., i J. A. C. Smith. "Transport of Malic Acid in Cells of CAM Plants". W Biochemistry and Function of Vacuolar Adenosine-Triphosphatase in Fungi and Plants, 227–37. Berlin, Heidelberg: Springer Berlin Heidelberg, 1985. http://dx.doi.org/10.1007/978-3-642-70320-1_20.
Pełny tekst źródłaWohlfarth, Ch. "Surface tension of the mixture (1) water; (2) malic acid". W Supplement to IV/16, 315–16. Berlin, Heidelberg: Springer Berlin Heidelberg, 2008. http://dx.doi.org/10.1007/978-3-540-75508-1_222.
Pełny tekst źródłaPardasani, R. T., i P. Pardasani. "Magnetic properties of trinuclear copper(II) complex with malic acid". W Magnetic Properties of Paramagnetic Compounds, Magnetic Susceptibility Data, Volume 4, 719–21. Berlin, Heidelberg: Springer Berlin Heidelberg, 2021. http://dx.doi.org/10.1007/978-3-662-62474-6_290.
Pełny tekst źródłaGong, C. S., Ningjun Cao, Yan Sun i G. T. Tsao. "Production of L-Malic Acid from Fumaric Acid by Resting Cells of Brevibacterium sp". W Seventeenth Symposium on Biotechnology for Fuels and Chemicals, 481–87. Totowa, NJ: Humana Press, 1996. http://dx.doi.org/10.1007/978-1-4612-0223-3_44.
Pełny tekst źródłaKaya, Muammer. "Leaching of H2SO4, Citric Acid, and Malic Acid Leached Pb and Ag Residues (Electrohydrometallurgical Process)". W The Minerals, Metals & Materials Series, 291–348. Cham: Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-14685-5_8.
Pełny tekst źródłaPardasani, R. T., i P. Pardasani. "Magnetic properties of coordination polymer of nickel(II) with malic acid". W Magnetic Properties of Paramagnetic Compounds, Magnetic Susceptibility Data, Volume 5, 930–32. Berlin, Heidelberg: Springer Berlin Heidelberg, 2022. http://dx.doi.org/10.1007/978-3-662-65098-1_354.
Pełny tekst źródłaStreszczenia konferencji na temat "Malic acid"
Lukasiewicz, Marcin, i Magdalena Marciniak. "Synthesis and properties of cyclodextrin-malic acid copolymers". W The 15th International Electronic Conference on Synthetic Organic Chemistry. Basel, Switzerland: MDPI, 2011. http://dx.doi.org/10.3390/ecsoc-15-00579.
Pełny tekst źródłaBandhu, Sheetal, i Debashish Ghosh. "Genetic modification to enhance single cell oil production in the oleagineous yeast Rhodotorula mucilaginosa". W 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/bdpk2930.
Pełny tekst źródłaTinikashvili, N. A., i I. A. Tinikashvili. "The use of malic acid in the production of plastics products". W ТЕНДЕНЦИИ РАЗВИТИЯ НАУКИ И ОБРАЗОВАНИЯ. НИЦ «Л-Журнал», 2018. http://dx.doi.org/10.18411/lj-09-2018-101.
Pełny tekst źródłaBIRGUSOVÁ, Eliška, Zuzana BYTEŠNÍKOVÁ, Amirmansoor ASHRAFI, Pavel ŠVEC, Vojtěch ADAM i Lukáš RICHTERA. "Electrochemical sensor based on ZnONPs WITH MWCNTs FOR DETERMINATION OF MALIC ACID". W NANOCON 2023. TANGER Ltd., 2023. http://dx.doi.org/10.37904/nanocon.2023.4798.
Pełny tekst źródłaAbbas, Sajid S., i Layth S. Jasim. "Removal of rhodamine B from aqueous solution by montmorillonite/poly (malic acid-co-acrylic acid): Thermodynamic study". W 4TH INTERNATIONAL SCIENTIFIC CONFERENCE OF ENGINEERING SCIENCES AND ADVANCES TECHNOLOGIES. AIP Publishing, 2023. http://dx.doi.org/10.1063/5.0157306.
Pełny tekst źródłaMudila, Harish, Himanshu Kapoor i Parteek Prasher. "One pot green synthesis of α-aminophosphonates with D-Malic acid as an organocatalyst". W RECENT ADVANCES IN FUNDAMENTAL AND APPLIED SCIENCES: RAFAS2016. Author(s), 2017. http://dx.doi.org/10.1063/1.4990356.
Pełny tekst źródłaYiin, C. L., S. Yusup, A. T. Quitain i Y. Uemura. "Screening of hydrogen bond acceptor for the synthesis of low transition temperature mixtures with malic acid". W Energy and Sustainability V: Special Contributions. Southampton, UK: WIT Press, 2015. http://dx.doi.org/10.2495/ess140201.
Pełny tekst źródłaЦветов, Н. С., i Е. Ю. Пасичник. "APPLICATION OF EUTECTIC MIXTURE CHOLINE CHLORIDE + MALIC ACID FOR EXTRACTION OF BIOLOGICALLY ACTIVE COMPOUNDS FROM CHAMAENERION ANGUSTIFOLIUM (L.)". W ОТ БИОХИМИИ РАСТЕНИЙ К БИОХИМИИ ЧЕЛОВЕКА. Москва: Федеральное государственное бюджетное научное учреждение "Всероссийский научно-исследовательский институт лекарственных и ароматических растений", 2022. http://dx.doi.org/10.52101/9785870191041_307.
Pełny tekst źródłaPortilla-Arias, Jose, Rameshwar Patil, Hui Ding, Sebastian Muñoz-Guerra, Keith L. Black, Julia Y. Ljubimova i Eggehard Holler. "Abstract 378: Engineering Nanoplatforms based on hydrophobic derivatives of Poly(β, L-malic acid) for tumor drug delivery". W Proceedings: AACR 102nd Annual Meeting 2011‐‐ Apr 2‐6, 2011; Orlando, FL. American Association for Cancer Research, 2011. http://dx.doi.org/10.1158/1538-7445.am2011-378.
Pełny tekst źródłaПасичник, Е. Ю., i Н. С. Цветов. "APPLICATION OF EUTECTIC MIXTURE CHOLINE CHLORIDE + MALIC ACID FOR EXTRACTION OF BIOLOGICALLY ACTIVE COMPOUNDS FROM CHAMAENERION ANGUSTIFOLIUM (L.)". W Современные тенденции развития технологий здоровьсбережения. Москва: Федеральное государственное бюджетное научное учреждение "Всероссийский научно-исследовательский институт лекарственных и ароматических растений", 2021. http://dx.doi.org/10.52101/9785870191027_2021_283.
Pełny tekst źródłaRaporty organizacyjne na temat "Malic acid"
Alramadan, Ghada. The Effect of Styrene-Maleic Acid (SMA) Copolymers on Solubilizing Lipid Bilayers and Forming Nanodiscs. Portland State University Library, styczeń 2000. http://dx.doi.org/10.15760/etd.6719.
Pełny tekst źródłaSullivan, T. J., J. M. Eilers, B. J. Cosby, C. T. Driscoll, H. F. Hemond i D. F. Charles. The influence of naturally-occurring organic acids on model estimates of lakewater acidification using the model of acidification of groundwater in catchments (MAGIC). Office of Scientific and Technical Information (OSTI), marzec 1993. http://dx.doi.org/10.2172/6776570.
Pełny tekst źródłaSullivan, T. J., J. M. Eilers, B. J. Cosby, C. T. Driscoll, H. F. Hemond, D. F. Charles i S. A. Norton. The influence of naturally-occurring organic acids on model estimates of lakewater acidification using the model of acidification of groundwater in catchments (MAGIC). Summary of research conducted during year 1. Office of Scientific and Technical Information (OSTI), marzec 1993. http://dx.doi.org/10.2172/10147975.
Pełny tekst źródłaAltstein, Miriam, i Ronald Nachman. Rationally designed insect neuropeptide agonists and antagonists: application for the characterization of the pyrokinin/Pban mechanisms of action in insects. United States Department of Agriculture, październik 2006. http://dx.doi.org/10.32747/2006.7587235.bard.
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