Revisiting Catalytic Methods Exploiting Digital Videos: Sequential Determination of Copper and Sucrose in Sugarcane Spirits. [PDF]
Fernandes GM, Rocha FRP.
europepmc +1 more source
An increase in stem thickness and ontogeny of successive cambia, intraxylary cambium, and inter‐and intraxylary phloem is elaborated for the first time in Ipomoea asarifolia (Desr.) Roem. & Schult. (Convolvulaceae). As the plants grew older, several small segments of cambium were initiated simultaneously external to the phloem formed by regular ...
Khyati D. Thacker +3 more
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Characteristic of flavor in soup of pork stewed with <i>Lactarius hatsudake</i>. [PDF]
Liang S, Zhong P, Ren G, Zhou B, Ren J.
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Cotton varieties resistant to Thrips tabaci exhibit lower soluble sugar and free amino acid levels, with smaller post‐infestation increases in these nutrients, resulting in reduced feeding rates and lighter damage. Key resistance evaluation indices include: damage severity, soluble sugars, free amino acids, soluble proteins, superoxide dismutase ...
Xiaohu Guo +4 more
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Development of BaSrTiO<sub>3</sub> nanomaterial based dispersive solid phase microextraction method for cadmium determination in thyme samples using flame atomic absorption spectrometry. [PDF]
Gürsoy S +3 more
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ABSTRACT Background Limited data are available on the management and outcomes of postoperative Crohn's disease (CD) in older patients. We aimed to describe the management of CD in the postoperative setting and assess surgical postoperative recurrence (POR) in this population.
Míriam Mañosa +76 more
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Dry-Aged Beef: A Global Review of Meat Quality Traits, Microbiome Dynamics, Safety, and Sustainable Strategies. [PDF]
Ribeiro AJ +3 more
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Alginate integrated sodium ferrite nanocomposite-based dispersive solid-phase extraction for trace detection of metal ions in water and juices. [PDF]
Perveen S +8 more
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Improving fermentation quality of Sichuan radish paocai through co-inoculation of homo- and heterofermentative lactic acid bacteria. [PDF]
Fan Y, Guo Q.
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Evaluation of flavor quality of commercial butter: A systematic comparison of sweet cream and cultured butter. [PDF]
Lei Y +6 more
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