Results 301 to 310 of about 85,607 (324)

THIAMINE

1972
Publisher Summary Thiamine hydrochloride crystallizes into colorless, monoclinic needles, which have a melting point of about 250°C, a characteristic smell, and a slightly bitter taste. These crystals are stable to the atmospheric oxygen. They are very soluble in water, much less so in alcohol, and insoluble in ether and other fat solvents.
openaire   +2 more sources

Thiamine Deficiency in the Calf

The Journal of Nutrition, 1948
B. Connor Johnson, T.S. Hamilton, W.B. Nevens, L.E. Boley, K.A. Burke, J.A. Pinkos   +5 more
openaire   +4 more sources

Thiamin

2005
Mark Haub, Enas Al-Tamimi
openaire   +1 more source

TOXICITY OF THIAMINE

The Lancet, 1947
openaire   +3 more sources

THE HISTORY OF THIAMINE

Annals of the New York Academy of Sciences, 1962
openaire   +3 more sources

Thiamine Depletion of Human Subjects on a Diet Rich in Thiamine

Science, 1946
Helen T. Ness, Echo L. Price, Helen T. Parsons   +2 more
openaire   +4 more sources

Mechanisms of Non-coenzyme Action of Thiamine: Protein Targets and Medical Significance

Biochemistry (Moscow), 2019
V. Aleshin, G. Mkrtchyan, V. Bunik
semanticscholar   +1 more source

On the Antimetabolites of Thiamin*

2015
openaire   +3 more sources

EXCRETION OF THIAMINE AND THIAMINE METABOLITES IN YOUNG MEN

Nutrition Reviews, 2009
openaire   +3 more sources

THIAMIN | Physiology

2005
openaire   +1 more source