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Valproic acid decreases the reparation capacity of irradiated MOLT-4 cells
The aim of our work was to evaluate mechanisms leading to radiosensitization of MOLT-4 leukemia cells following valproic acid (VA) treatment. Cells were pretreated with 2 mM VA for 24 h followed by irradiation with a dose of 0.5 or 1 Gy. The...
CE - Biochemie
- 2012 •
- Jx •
- Link
Rok uplatnění
Jx - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)
Výsledek na webu
Spectrum of fatty acids in sheep colostrum
Observation of content of fatty acids in ewes colostrum during selected period after lambing was performed. Subsequent average content of fatty acids in colostrum and milk of sheep was determined: caprylic acid 1.638%, capr...
GG - Chov hospodářských zvířat
- 2010 •
- Jx
Rok uplatnění
Jx - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)
Influence of acidity and typical organic acids upon a wine shelf life
Influence of acidity and typical organic acids upon a wine shelf life...
EI - Biotechnologie a bionika
- 2001 •
- Jx
Rok uplatnění
Jx - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)
Assessment of acid concentration and wine acidity.
Comparison of chemical, instrumental and sensory methods of acidity determination in wine. Influence of tartaric, malic, lactic acids and their salts on pH value, titrable acidity and sensory quality of wine. Evaluation of ...
GM - Potravinářství
- 2005 •
- Jx
Rok uplatnění
Jx - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)
Biosynthesis of food constituents: Amino acids. 4. Non-protein amino acids - a review
to the biosynthesis of the most important non-protein amino acids occurring in foods and feeds. These amino acids have been divided into the following groups: 3-amino acids and 4-amino acids, N-substituted amino <...
GM - Potravinářství
- 2006 •
- Jx
Rok uplatnění
Jx - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)
Tartaric acid and its forms
Tartaric acid belongs to those organic acids, which show a significant effect on the acidity, microbiologic properties and physico-chemical stability of grapevine wines. There are several forms of this acid, viz. d...
GM - Potravinářství
- 2006 •
- Jx
Rok uplatnění
Jx - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)
Study of Electrochemical Behaviour of Bile Acids on Boron-Doped Diamond Electrode
The electrochemical behavior of primary bile acids (cholic acid and chenodeoxycholic acid) and secondary bile acids (lithocholic acid, deoxycholic acid, and ursodeoxycholic acid) using cy...
Analytical chemistry
- 2023 •
- D •
- Link
Rok uplatnění
D - Stať ve sborníku
Výsledek na webu
Solid-liquid equilibria in the acetic acid - propanoic acid and propanoic acid - trifluoroacetic acid systems
Solid-liquid equilibria in the binary systems, propanoic acid-acetic acid and propanoic acid-trifluorsacetic acid, were measured by a synthetic method. In the second system a solid compound (1:1) was found....
CF - Fyzikální chemie a teoretická chemie
- 1999 •
- Jx
Rok uplatnění
Jx - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)
Biosynthesis of food constituents: Amino acids. 1. The glutamic acid and aspartic acid group - a review
This review article establishes a survey of selected principal biosynthetic pathways that lead to the important group of amino acids from the group of glutamic and aspartic acids....
GM - Potravinářství
- 2006 •
- Jx
Rok uplatnění
Jx - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)
Growth of lactobacilli isolated from delicacy product in present of organic acid
The resistance of 8 lactobacilli isolated from delicacy products was tested against naturally occurring organic acids: lactic acid, acetic acid, citric acid, tartaric acid, malic acid, benzoic
GM - Potravinářství
- 2005 •
- O
Rok uplatnění
O - Ostatní výsledky
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