Results 181 to 190 of about 59,144 (204)

Drinkable gene therapy foam for the treatment of constrictive esophageal carcinoma. [PDF]

Gene Ther
Stephan SB, Cummings CL, Fitzgerald K, Stephan MT.   +3 more
europepmc   +1 more source

Development and characterization of polysaccharide-protein composite gels for dysphagia-friendly applications. [PDF]

NPJ Sci Food
Chen M, Cheng Y, Duan J, Shang Z, Hu W, Liu Y.   +5 more
europepmc   +1 more source

Development and Validation of a Selective Method to Quantify Low-Molecular-Mass Flavan-3-ols in Grapes and Wines. [PDF]

Foods
Favre G, González-Neves G, Piccardo D, Celio-Ackermann Y, Pereyra-Farina F, Cammarota A.   +5 more
europepmc   +1 more source

Stag2-dependent chromatin remodeling enforces the erythroid-specific Gata1 cistrome.

Blood
Sudunagunta VS, Stewart EM, Chen Y, Yan H, Fernando S, Scoca V, Pantazi J, Deng R, Xu JJ, Mohandas N, Viny AD.   +10 more
europepmc   +1 more source

Characterization of methylcellulose produced from sugar cane bagasse cellulose: Crystallinity and thermal properties

Polymer Degradation and Stability, 2007
In the present work, methylcellulose produced from sugar cane bagasse was characterized by FTIR, WAXD, DTA and TGA techniques. Two samples were synthesized: methylcellulose A and rnethylcellulose B.
Hernane S Barud, Younes Messaddeq, Sidney Ribeiro   +2 more
exaly   +2 more sources

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Advanced characterization of regioselectively substituted methylcellulose model compounds by DNP enhanced solid-state NMR spectroscopy

Carbohydrate Polymers, 2021
Thomas Heinze, Martin Gericke, Pinelopi Moutzouri   +2 more
exaly  

Competitive adsorption of proteins with methylcellulose and hydroxypropyl methylcellulose

Food Hydrocolloids, 2005
Juan Arboleya, Peter J. Wilde
exaly  

Tea catechins-cross-linked methylcellulose active films for inhibition of light irradiation and lipid peroxidation induced β-carotene degradation

Food Hydrocolloids, 2015
Fwu-Long Mi, Cheng-Wei Lin
exaly  

Hydroxypropyl methylcellulose and methylcellulose structured oil as a replacement for shortening in sandwich cookie creams

Food Hydrocolloids, 2016
Alejandro G. Marangoni, Shai Barbut
exaly  

A calorimetric study of methylcellulose gelation

Carbohydrate Polymers, 1998
Jacques Desbrières
exaly