Results 241 to 250 of about 1,286,040 (309)
Study on Differences in Lipid Composition of Camel Milk with Different Forage-to-Concentrate Diets. [PDF]
Animals (Basel)Yang H +6 more
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Integrated Lipidomics and Flavoromics Analyses Reveal the Flavor Differences Between Breast and Leg Muscles of Xichuan Black-Boned Chicken. [PDF]
Animals (Basel)Zhou L +8 more
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Lipid-lipid and lipid-protein interactions in membranes
Pharmacology Biochemistry and Behavior, 1980Over the past decade spectroscopic methods (fluorescence, ESR, and NMR) have been used to provide new information about the molecular dynamics of lipid-lipid and lipid-protein interactions in membranes. The various methods of characterizing isotropic and anisotropic motion are described.
P C, Jost, O H, Griffith
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Annual Review of Physiology, 1977
Since this is the first review on lipids to appear in the Annual Review of Physiology, it should cover the spectrum of the functional roles of lipids: (a) as fuel; (b) as membrane components; (c) in blood coagulation; (d) as components of immune systems; (e) as vitamins and hormones; and (j) in interfacial phenomena (e.g.
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Since this is the first review on lipids to appear in the Annual Review of Physiology, it should cover the spectrum of the functional roles of lipids: (a) as fuel; (b) as membrane components; (c) in blood coagulation; (d) as components of immune systems; (e) as vitamins and hormones; and (j) in interfacial phenomena (e.g.
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C R C Critical Reviews in Food Science and Nutrition, 1983
The storage lipids of legume seeds are a major source of dietary fat. As a result of their importance in the food industry, much is known about lipid composition, chemistry, flavor, off-flavor development, and their technological implications in foods of dry, oil-rich seeds such as soybeans and peanuts. Lipids from green pea have also been investigated
H. E. Pattee +4 more
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The storage lipids of legume seeds are a major source of dietary fat. As a result of their importance in the food industry, much is known about lipid composition, chemistry, flavor, off-flavor development, and their technological implications in foods of dry, oil-rich seeds such as soybeans and peanuts. Lipids from green pea have also been investigated
H. E. Pattee +4 more
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Lipids: Alkenones, Polar Lipids, and Ether Lipids
2011This chapter focuses on several classes of polar lipids, including alkenones, which are di-, tri-, and tetra-unsaturated long-chain ketones. These compounds are produced by a restricted number of species of prymnesiophyte algae (coccolithophorid alga Emiliania huxleyi), living over a wide temperature range.
Thomas S. Bianchi, Elizabeth A. Canuel
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Physical studies of lipid‐lipid and lipid‐protein interactions
Lipids, 1969AbstractThis is a review of studies of lipid‐lipid and lipid‐protein interactions conducted in the author's laboratory. Studies of the thermotropic mesomorphism of phospholipids and effects due to the presence of water are described. The relevance of these thermal transitions to monolayer, bilayer and membrane systems is discussed.
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Current Opinion in Biotechnology, 1993
The analysis of lipids remains at the periphery of the biotechnology arena. Methods for analysis of lipids still center around the proven methods of thin layer chromatography, gas chromatography, gas chromatography-mass spectrometry and, more recently, high performance liquid chromatography.
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The analysis of lipids remains at the periphery of the biotechnology arena. Methods for analysis of lipids still center around the proven methods of thin layer chromatography, gas chromatography, gas chromatography-mass spectrometry and, more recently, high performance liquid chromatography.
openaire +2 more sources