BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

158 related articles for article (PubMed ID: 11170496)

  • 1. Kinetic parameters estimation for ascorbic acid degradation in fruit nectar using the Partial Equivalent Isothermal Exposures (PEIE) method under non-isothermal continuous heating conditions.
    Vieira MC; Teixeira AA; Silva CL
    Biotechnol Prog; 2001; 17(1):175-81. PubMed ID: 11170496
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Alicyclobacillus acidoterrestris spores as a target for Cupuaçu (Theobroma grandiflorum) nectar thermal processing: kinetic parameters and experimental methods.
    Vieira MC; Teixeira AA; Silva FM; Gaspar N; Silva CL
    Int J Food Microbiol; 2002 Jul; 77(1-2):71-81. PubMed ID: 12076040
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Identification and thermal degradation kinetics of chlorophyll pigments and ascorbic acid from ditax nectar (Detarium senegalense J.F. Gmel).
    Diop Ndiaye N; Dhuique-Mayer C; Cisse M; Dornier M
    J Agric Food Chem; 2011 Nov; 59(22):12018-27. PubMed ID: 21981680
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Confidence intervals for modeling anthocyanin retention in grape pomace during nonisothermal heating.
    Mishra DK; Dolan KD; Yang L
    J Food Sci; 2008 Jan; 73(1):E9-15. PubMed ID: 18211351
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Evaluation of non-isothermal methods in stability studies of human insulin pharmaceutical preparations.
    Oliva A; Suárez M; Hernández JR; Llabrés M; Fariña JB
    J Pharm Biomed Anal; 2009 May; 49(4):916-22. PubMed ID: 19217734
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Thermal degradation of antioxidant micronutrients in citrus juice: kinetics and newly formed compounds.
    Dhuique-Mayer C; Tbatou M; Carail M; Caris-Veyrat C; Dornier M; Amiot MJ
    J Agric Food Chem; 2007 May; 55(10):4209-16. PubMed ID: 17451252
    [TBL] [Abstract][Full Text] [Related]  

  • 7. A means to estimate thermal and kinetic parameters of coal dust layer from hot surface ignition tests.
    Park H; Rangwala AS; Dembsey NA
    J Hazard Mater; 2009 Aug; 168(1):145-55. PubMed ID: 19307057
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Preparation, non-isothermal decomposition kinetics, heat capacity and adiabatic time-to-explosion of NTOxDNAZ.
    Ma H; Yan B; Li Z; Guan Y; Song J; Xu K; Hu R
    J Hazard Mater; 2009 Sep; 169(1-3):1068-73. PubMed ID: 19446396
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Design and optimization of hot-filling pasteurization conditions: Cupuaçu (Theobroma grandiflorum) fruit pulp case study.
    Silva FV; Martins RC; Silva CL
    Biotechnol Prog; 2003; 19(4):1261-8. PubMed ID: 12892489
    [TBL] [Abstract][Full Text] [Related]  

  • 10. A study on degradation kinetics of ascorbic acid in amla (Phyllanthus emblica L.) during cooking.
    Nisha P; Singhal RS; Pandit AB
    Int J Food Sci Nutr; 2004 Aug; 55(5):415-22. PubMed ID: 15545050
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Non-isothermal thermal decomposition reaction kinetics of 2-nitroimino-5-nitro-hexahydro-1,3,5-triazine (NNHT).
    Zhang JQ; Gao HX; Su LH; Hu RZ; Zhao FQ; Wang BZ
    J Hazard Mater; 2009 Aug; 167(1-3):205-8. PubMed ID: 19185997
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Modeling the combined effects of pH, temperature and ascorbic acid concentration on the heat resistance of Alicyclobacillus acidoterrestis.
    Bahçeci KS; Acar J
    Int J Food Microbiol; 2007 Dec; 120(3):266-73. PubMed ID: 17936391
    [TBL] [Abstract][Full Text] [Related]  

  • 13. [Kinetic study on dissociation of amylose/salicylic acid compound using non-isothermal method].
    Wang QF; Li SM; Che X; Li CJ
    Yao Xue Xue Bao; 2010 Jul; 45(7):909-13. PubMed ID: 20931791
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Inverse method to estimate kinetic degradation parameters of grape anthocyanins in wheat flour under simultaneously changing temperature and moisture.
    Lai KP; Dolan KD; Ng PK
    J Food Sci; 2009 Jun; 74(5):E241-9. PubMed ID: 19646039
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Degradation kinetics of folic acid in cowpea (Vigna catjang L.) during cooking.
    Nisha P; Singhal RS; Pandit AB
    Int J Food Sci Nutr; 2005 Sep; 56(6):389-97. PubMed ID: 16361180
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Kinetic and thermodynamic investigation on ascorbate oxidase activity and stability of a Cucurbita maxima extract.
    Porto TS; Porto CS; Cavalcanti MT; Filho JL; Perego P; Porto AL; Converti A; Pessoa A
    Biotechnol Prog; 2006; 22(6):1637-42. PubMed ID: 17137312
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Thermal kinetics of color degradation of mulberry fruit extract.
    Suhl HJ; Noh DO; Kang CS; Kim JM; Lee SW
    Nahrung; 2003 Apr; 47(2):132-5. PubMed ID: 12744293
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Degradation kinetics of the antioxidant additive ascorbic acid in packed table olives during storage at different temperatures.
    Montaño A; Casado FJ; Rejano L; Sanchez AH; de Castro A
    J Agric Food Chem; 2006 Mar; 54(6):2206-10. PubMed ID: 16536597
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Influence of temperature, electrical conductivity, power and pH on ascorbic acid degradation kinetics during ohmic heating using stainless steel electrodes.
    Assiry AM; Sastry SK; Samaranayake CP
    Bioelectrochemistry; 2006 Jan; 68(1):7-13. PubMed ID: 15886066
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Thermal stability and kinetic of decomposition of nitrated HTPB.
    Wang Q; Wang L; Zhang X; Mi Z
    J Hazard Mater; 2009 Dec; 172(2-3):1659-64. PubMed ID: 19740607
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.