microwave bomb #4782 (Parr Instrument)
90
Structured Review
Parr Instrument
microwave bomb #4782
Microwave Bomb #4782, supplied by Parr Instrument, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/microwave+bomb/microwave+bomb++4872/pmc11616571-108-18-22
Average 90 stars, based on 1 article reviews
Microwave Bomb #4782, supplied by Parr Instrument, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/microwave+bomb/microwave+bomb++4872/pmc11616571-108-18-22
Average 90 stars, based on 1 article reviews
microwave bomb #4782 - by Bioz Stars,
2026-09
90/100 stars
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other:Article Title: Characterization of rheological and structural properties of a gum from Balangu seeds. Article Snippet: Accepted Manuscript Characterization of rheological and structural properties of a gum from Balangu seeds Mohammad Salehi, Mehdi Tabarsa, Milad Amraie, Mohammad Anvari, Masoud Rezaei, Brennan M. Smith PII: S0141-8130(18)31122-X DOI: doi:10.1016/j.ijbiomac.2018.05.033 Reference: BIOMAC 9634 To appear in: Received date: 8 March 2018 Revised date: 3 May 2018 Accepted date: 6 May 2018 Please cite this article as: Mohammad Salehi, Mehdi Tabarsa, Milad Amraie, Mohammad Anvari, Masoud Rezaei, Brennan M. Smith , Characterization of rheological and structural properties of a gum from Balangu seeds.. The address for the corresponding author was captured as affiliation for all authors.. Please check if appropriate. Article Title: Structural Elucidation and Immunostimulatory Activities of Quinoa Non-starch Polysaccharide Before and After Deproteinization Article Snippet: Briefly, the sample was solubilized in distilled Article Title: Purification, molecular properties, structural characterization, and immunomodulatory activities of water soluble polysaccharides from Sargassum angustifolium. Article Snippet: Sulfated polysaccharides isolated from Sargassum angustifolium and purified to determine their structural characteristics and biological activities.. Crude polysaccharides and fractions (F1 and F2) were chiefly composed of neutral sugars (49.4–68.5%) and sulfates (12.5–23.0%) along with small amounts of uronic acids (1.3–13.6%) and proteins (4.1–4.7%).. Polysaccharides were mainly constructed of different levels of fucose (23.9–69.9%) and galactose (22.5–29.8%) sugars. Article Title: Structural characterization and RAW264.7 murine macrophage stimulating activity of a fucogalactoglucan from Colpomenia peregrina Article Snippet: Molecular properties Polysaccharides were solubilized in distilled water (2 mg/mL) and heated for 30 s in a Article Title: Structural characterization and RAW264.7 murine macrophage stimulating activity of a fucogalactoglucan from Colpomenia peregrina Article Snippet: Polysaccharides were solubilized in distilled water (2 mg/mL) and heated for 30 s in a Article Title: Isolation And Characterization of Biopolymers From Chenopodium Quinoa And Their Immunostimulatory Activity Article Snippet: Brie y, the sample was solubilized in distilled Article Title: Effects of extraction methods on molecular characteristics, antioxidant properties and immunomodulation of alginates from Sargassum angustifolium. Article Snippet: Alginates were dissolved in distilled Injection:Article Title: Impact of germination on the structures and in vitro digestibility of starch from waxy brown rice. Article Snippet: The in vitro digestibility as well as the molecular and crystalline structures of waxy rice starches isolated from brown rice, germinated brown rice (GBR), ultrasonicated GBR, and heat-moisture treated GBR were investigated.. The germinated brown rice starch (GBRS) had a lower average molecular weight and a higher proportion of DP 6-12 in amylopectin than brown rice starch (BRS).. The relative crystallinity, intensity ratio of the band at 1047 cm−1 and 1022 cm−1, gelatinization temperature and pasting temperature of waxy rice starch were reduced by germination. |