Results 221 to 230 of about 386,963 (256)

Frozen Sections

BMJ, 1967
T. J. Deeley, Ian Burn
openaire   +2 more sources

Preparation of Frozen Sections for Analysis

1994
The analysis of frozen tissue by antibodies can be accomplished by the quick freezing of a small tissue sample in liquid nitrogen. Super-cooled isopentane can also be used to further the preservation process. Freezing preserves the available proteins in a near-native state for their identification by antibodies raised against naturally folded proteins.
openaire   +4 more sources

Effect of desalted egg white and gelatin mixture system on frozen dough

Food Hydrocolloids, 2022
Jing Sun, Bin Zhou, Hongshan Liang
exaly  

Deterioration in quality of quick-frozen pork patties induced by changes in protein structure and lipid and protein oxidation during frozen storage

Food Research International, 2020
Baohua Kong
exaly  

Inhibiting effect of ice structuring protein on the decreased gelling properties of protein from quick-frozen pork patty subjected to frozen storage

Food Chemistry, 2021
Yihong Bao
exaly  

Effects of konjac glucomannan on the water distribution of frozen dough and corresponding steamed bread quality

Food Chemistry, 2020
Jinying Guo, Guoyan Ren
exaly  

FROZEN SECTION

The Lancet, 1959
openaire   +1 more source

Part III: The Pathology of Tumors

Ca-A Cancer Journal for Clinicians, 1963
L V Ackerman
exaly  

Effects of frozen storage on the quality characteristics of frozen cooked noodles

Food Chemistry, 2019
Ke-Xue Zhu, Xiao-Na Guo
exaly  

The impact of heating on the unfolding and polymerization process of frozen-stored gluten

Food Hydrocolloids, 2018
Runqiang Yang, , Zhenxin Gu
exaly