Results 81 to 90 of about 1,796 (165)

Management of Patients at Risk of Anaphylaxis during the Covid-19 Pandemic A Position Paper by the Medical Association of German Allergologists (AeDA), the German Society for Allergology and clinical Immunology (DGAKI), the Society for Pediatric Allergology and Environmental Medicine (GPA) and the German Allergy- and Asthma Association (DAAB)

, 2020
Klimek L, Worm M, Lange L, et al. Management von Anaphylaxie-gefährdeten Patienten während der Covid-19-Pandemie Ein Positionspapier des Ärzteverbandes Deutscher Allergologen (AeDA)A, der Deutschen Gesellschaft für Allergologie und klinische Immunologie
Czech, Wolfgang, Taube, Christian, Klimek, Ludger, Werfel, Thomas, Bieber, Thomas, Stoecker, Britta, Wagenmann, Martin, Rietschel, Ernst, Beyer, Kirsten, Brockow, Knut, Vogelberg, Christian, Wehrmann, Wolfgang, Worm, Margitta, Dramburg, Stephanie, Freudelsperger, Laura, Hagemann, Jan, Zuberbier, Torsten, Lange, Lars, Nemat, Katja, Ring, Johannes, Muelleneisen, Norbert, Schnadt, Sabine, Hamelmann, Eckard, Matricardi, Paolo, Wrede, Holger, Becker, Sven, Brehler, Randolf, Fuchs, Thomas   +27 more
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Comprehensive Study of Volatile Compounds in Two Australian Rosé Wines: Aroma Extract Dilution Analysis (AEDA) of Extracts Prepared Using Solvent-Assisted Flavor Evaporation (SAFE) or Headspace Solid-Phase Extraction (HS-SPE)

, 2016
Two rosé wines, representing a tropical and a fruity/floral style, were chosen from a previous study for further exploration by aroma extract dilution analysis (AEDA) and quantitative analysis.
Joanna M. Gambetta (2637670), Jiaming Wang (2637667), David W. Jeffery (1350519)   +2 more
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Profiling of Aroma-Active Compounds in Ylang-Ylang Essential Oils by Aroma Extract Dilution Analysis (AEDA) and Chemometric Methods

The aroma-active compounds in the extra, first, and third grades of ylang-ylang essential oils (YYEO) from Comoros and Madagascar were identified by gas chromatography-mass spectrometry with olfactometry (GC-MS/O) using an aroma extract dilution analysis
Wee Chew (2198794), Felicia Ng (11863929), Jorry Dharmawan (11863938), Wenqin Wu (1617157), Aaron Thong (11863932), Nurhidayah Basri (11863935)   +5 more
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Identification of aroma-active volatile compounds in Pouteria sapota fruit by aroma extraction dilution analyses (AEDA)

Química Nova
Pouteria sapota is a tropical fruit that is commonly found in central and north part of South America where is widely consumed by its biofunctional properties.
Diana A. Martín, Coralia Osorio
doaj   +1 more source

Sensory-Analytical Comparison of the Aroma of Different Horseradish Varieties (Armoracia rusticana)

Frontiers in Chemistry, 2018
Horseradish (Armoracia rusticana) is consumed and valued for the characteristic spicy aroma of its roots in many countries all over the world. In our present study we compare six different horseradish varieties that were grown under comparable conditions,
Eva-Maria Kroener, Andrea Buettner
doaj   +1 more source

Análise Espacial da Desigualdade Econômica na Região Norte do Brasil: Um Estudo das Microrregiões

Revista de Estudos Sociais, 2015
O objetivo geral deste trabalho é identificar padrões espaciais de desigualdade econômica intermunicipal entre as microrregiões que compõem a região Norte do Brasil no período de 2010.
Henry Antônio Silva Nogueira, Rubicleis Gomes da Silva   +1 more
doaj  

Characteristic Volatile Components of Trifoliate Orange Peel ()

Natural Product Communications, 2016
The volatile components of the peel of trifoliate orange { Poncirus trifoliata (L.) Raf.}, family Rutaceae, were investigated using SAFE technique after solvent extraction.
Kenichi Tomiyama, Kazutoshi Sakurai, Yoshihiro Yaguchi, Yukihiro Kawakami, Yoshinori Asakawa   +4 more
doaj   +1 more source

Adaptive error detection for HDR/PDR brachytherapy: Guidance for decision making during real-time in vivo point dosimetry

, 2014
Purpose:This study presents an adaptive error detection algorithm (AEDA) for real-timein vivo point dosimetry during high dose rate (HDR) or pulsed dose rate (PDR) brachytherapy (BT) where the error identification, in contrast to existing approaches ...
Tanderup, Kari, Andersen, Claus E., Kertzscher Schwencke, Gustavo Adolfo Vladimir   +2 more
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Identification of characteristic aroma compounds in raw and thermally processed African giant snail (Achatina fulica)

Chemistry Central Journal, 2018
Background Food flavor appreciation is one of the first signals along with food appearance and texture encountered by consumers during eating of food. Also, it is well known that flavor can strongly influence consumer’s acceptability judgment.
Ola Lasekan, Megala Muniady, Mee Lin, Fatma Dabaj   +3 more
doaj   +1 more source

Aeda Cop

A photo of "Aeda Cop" with flowers and wreaths around her neck from Mineo Lawrence Yamamoto scrapbook (csudh_ymmt_0082).The Irene Yamamoto Family Papers digital collection contains photographs related to the Yamamoto family, including photos of Hawai'i ...

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