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Methionine enrichment of milk protein by enzymatic peptide modification = Enrichissement en méthionine des protéines du lait, par modification enzymatique des peptidesHAJOS, G; ELIAS, I; HALASZ, A et al.Journal of food science. 1988, Vol 53, Num 3, pp 739-742, issn 0022-1147Article

Detection of plum pox potyviral protein-protein interactions in planta using an optimized mRFP-based bimolecular fluorescence complementation systemZILIAN, Eva; MAISS, Edgar.Journal of general virology. 2011, Vol 92, pp 2711-2723, issn 0022-1317, 13 p., 12Article

Chromosome-Based Genetic Complementation System for Xylella fastidiosaMATSUMOTO, Ayumi; YOUNG, Glenn M; IGO, Michele M et al.Applied and environmental microbiology (Print). 2009, Vol 75, Num 6, pp 1679-1687, issn 0099-2240, 9 p.Article

Complementation-like and cyclic properties of AES round functionsVAN LE, Tri; SPARR, Rüdiger; WERNSDORF, Ralph et al.Lecture notes in computer science. 2005, pp 128-141, issn 0302-9743, isbn 3-540-26557-0, 14 p.Conference Paper

Effects of freezing rate, frozen storage temperature and storage time on tenderness values of beef patties = Effets de la vitesse de congélation, de la température du stockage frigorifique et de la durée du stockage sur la tendreté des pâtes de viandeBERRY, B. W; LEDDY, K. F.Journal of food science. 1989, Vol 54, Num 2, pp 291-296, issn 0022-1147Conference Paper

Characterization of two β-carotene ketolases, CrtO and CrtW, by complementation analysis in Εscherichia coliCHOI, Seon-Kang; HARADA, Hisashi; MATSUDA, Satoru et al.Applied microbiology and biotechnology. 2007, Vol 75, Num 6, pp 1335-1341, issn 0175-7598, 7 p.Article

Prenons parti... Petit lexique alimentaire (suite et fin) : le complément alimentaire et nutritionnel = A foodstuff : what is it ? (continued). Diet integratorsASTIER-DUMAS, M.Médecine et nutrition. 1987, Vol 23, Num 3, issn 0398-7604, 149Article

Transglutaminase-catalyzed incorporation of lysine oligomers into casein = Incorporation, catalysée par la transglutaminase, d'oligomères de la lysine dans de la caséineBERCOVICI, D; GAERTNER, H. F; PUIGSERVER, A. J et al.Journal of agricultural and food chemistry (Print). 1987, Vol 35, Num 3, pp 301-304, issn 0021-8561Article

Incorporation of corn gluten meal and soy into various cereal-based foods and resulting product functional, sensory, and protein quality = Incorporation de farine de gluten de maïs et de soja dans différents produits à base de céréales et incidence sur leur valeur protéique et leurs propriétés organoleptiques et fonctionnellesBUCK, J. S; WALKER, C. E; WATSON, K. S et al.Cereal chemistry. 1987, Vol 64, Num 4, pp 264-269, issn 0009-0352Conference Paper

Complementation of npf mutations in diploid amoebae of Physarum polycephalum: the basis for a general method of complementation analysis at the amoebal stageANDERSON, R. W; YOUNGMAN, P. J.Genetical research. 1985, Vol 45, Num 1, pp 21-35, issn 0016-6723Article

Fortification of Cottage cheese with vitamins A and C = Complémentation par les vitamines A et C du Cottage cheeseSWEENEY, M. A; ASHOOR, S. H.Journal of dairy science. 1989, Vol 72, Num 3, pp 587-590, issn 0022-0302Article

Fortification of nondairy foods with dairy ingredients = Complémentation de produits non laitiers avec des constituants du laitRENZ-SCHAUEN, A; RENNER, E.Food technology (Chicago). 1987, Vol 41, Num 10, pp 122-127, issn 0015-6639, 3 p.Conference Paper

Initiation of Polyene Macrolide Biosynthesis: Interplay between Polyketide Synthase Domains and Modules as Revealed via Domain Swapping, Mutagenesis, and Heterologous ComplementationHEIA, Sondre; BORGOS, Sven E. F; SLETTA, Havard et al.Applied and environmental microbiology (Print). 2011, Vol 77, Num 19, pp 6982-6990, issn 0099-2240, 9 p.Article

Application of protein-fragment complementation assays in cell biologyREMY, Ingrid; MICHNICK, Stephen W.BioTechniques. 2007, Vol 42, Num 2, issn 0736-6205, 137-145 [5 p.]Article

On the complementation in the lattice of subalgebras of a boolean algebraERRAJI, Fatiha.Knowledge discovery and discrete mathematics. International conferenceJIM'2003 : journées de l'informatique messine. 2003, pp 137-139, isbn 2-7261-1256-0, 3 p.Conference Paper

Effects of vegetable proteins on iron and zinc absorption and availability in humans = Effets des protéines végétales sur l'absorption et l'assimilabilité, chez l'homme, du zinc et du ferMILES, C. W.Journal of the American Oil Chemists' Society. 1989, Vol 66, Num 7, pp 924-931, issn 0003-021XArticle

High-fiber, noncaloric flour substitute for baked foods. Effects of alkaline peroxide-treated lignocellulose on dough properties = Des produits de remplacement de la farine riches en fibres et non caloriques pour les produits de boulangerie. Effets de la lignocellulose traitée par un peroxyde alcalin sur les propriétés de la pâteJASBERG, B. K; GOULD, J. M; WARNER, K et al.Cereal chemistry. 1989, Vol 66, Num 3, pp 205-209, issn 0009-0352Article

Protein enrichment of sugar-snap cookies with sunflower protein isolate = Enrichissement en protéines des biscuits sablés au moyen d'isolats protéiques de tournesolCLAUGHTON, S. M; PEARCE, R. J.Journal of food science. 1989, Vol 54, Num 2, pp 354-356, issn 0022-1147Article

Rheological properties of flour and sensory characteristics of bread made from germinated chickpea = Propriétés rhéologiques des farines et propriétés organoleptiques des pains obtenus à partir de pois chiches germésFERNANDEZ, M. L; BERRY, J. W.International journal of food science & technology. 1989, Vol 24, Num 1, pp 103-110, issn 0950-5423Article

Nondeterministic space is closed under complementationIMMERMAN, N.SIAM journal on computing (Print). 1988, Vol 17, Num 5, pp 935-938, issn 0097-5397Article

Dosage de la matière grasse butyrique en mélange avec d'autres corps gras dans les aliments composés pour animauxSINNAEVE, G; GODIN, F; GUYOT, A et al.Bulletin des recherches agronomiques de Gembloux. 1987, Vol 22, Num 4, pp 267-278, issn 0435-2033Article

Genetic Complementation of the Obligate Marine Actinobacterium Salinispora tropica with the Large Mechanosensitive Channel Gene mscL Rescues Cells from Osmotic DownshockBUCAREY, Sergio A; PENN, Kevin; PAUL, Lauren et al.Applied and environmental microbiology (Print). 2012, Vol 78, Num 12, pp 4175-4182, issn 0099-2240, 8 p.Article

Systematic identification of cis-silenced genes by trans complementationJAE HYUN LEE; BUGARIJA, Branimir; XIANG, Andy Peng et al.Human molecular genetics (Print). 2009, Vol 18, Num 5, pp 835-846, issn 0964-6906, 12 p.Article

Graphs self-complementary in Kn-eCLAPHAM, C. R. J.Discrete mathematics. 1990, Vol 81, Num 3, pp 229-235, issn 0012-365X, 7 p.Article

Rheological changes of fortified wheat and corn flour doughs with mixing time = Modifications rhéologiques, en fonction de la durée de pétrissage, de la pâte enrichie, à base de farines de blé et de maïsNAVICKIS, L. L.Cereal chemistry. 1989, Vol 66, Num 4, pp 321-324, issn 0009-0352Article

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