Review

originlab 8.5 software (OriginLab corp)

OriginLab corp manufactures this product

About

News

Press Release

Team

Advisors

Partners

Contact

Bioz Stars

Bioz vStars

Buy from Supplier

Structured Review

OriginLab corp originlab 8.5 software
Originlab 8.5 Software, supplied by OriginLab corp, 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/originlab+8%2E5+software/originlab+software/pm40258814-268-7-7
Average 90 stars, based on 1 article reviews

originlab 8.5 software - by Bioz Stars, 2026-09

90/100 stars

Images

Generated:

Article Title: Comparing the removal efficiency of diisobutyl phthalate by Bacillariophyta, Cyanophyta and Chlorophyta.
Article Snippet: • The removal efficiencies of six microalgae for DiBP ranged from 73.81 % to

Article Title: APOE4 impairs macrophage lipophagy and promotes demyelination of spiral ganglion neurons in mouse cochleae.
Article Snippet: In the case of LD analysis, the OriginLab 8.5 software was utilised for the statistical evaluation.

Article Title: Small organic osmolytes accelerate actin filament assembly and stiffen filaments.
Article Snippet: Funding information Florida Space Grant Consortium; National Science Foundation, Grant/Award Number: 1943266 Abstract Actin filament assembly and mechanics are crucial for maintenance of cell structure, motility, and division.. Actin filament assembly occurs in a crowded intracellular environment consisting of various types of molecules, including small organic molecules known as osmolytes.. Ample evidence highlights the protective functions of osmolytes such as trimethylamine-N-oxide (TMAO), including their effects on protein stability and their ability to counteract cellular osmotic stress.

Article Title: Polysaccharides from Polygonatum kingianum Collett & Hemsl ameliorated fatigue by regulating NRF2/HO-1/NQO1 and AMPK/PGC-1α/TFAM signaling pathways, and gut microbiota.
Article Snippet: Polygonatum kingianum Coll & Hemsl is an important Chinese medicine used for enhancing physical function and anti-fatigue, and polysaccharides (PKPs) are considered as the main bioactive components.. However, the mechanisms through which PKPs exert their anti-fatigue effects are not fully understood.. This study aimed more comprehensively to explore the anti-fatigue mechanisms of PKPs, focusing on metabolism, protein expression, and gut flora, by using exhaustive swimming experiments in mice.

Article Title: Molecular Basis for Actin Polymerization Kinetics Modulated by Solution Crowding.
Article Snippet: The changes in actin filament lengths of individual filaments under various crowded conditions were determined after analysis using OriginLab 8.5 software and compared to linear fittings of the kymographs.

Article Title: The Toxicity of Poly(acrylonitrile-styrene–butadiene) Microplastics toward Hyalella azteca Is Associated with Biofragmentation and Oxidative Stress
Article Snippet: EPR data were analyzed using Originlab 8.5 software.

Article Title: The Protective Effect and Mechanism of a Phytochemical Extract from the Wild Vegetable Shutou ( Crateva unilocularis Buch.) against Acetaminophen-Induced Liver Injury in Mice.
Article Snippet: OriginLab 8.5 software (Northampton, MA, USA) was used for one-way ANOVA and significant difference (Tukey’s test) analyses.

Article Title: Spatial distribution and risk assessment of certain antibiotics in 51 urban wastewater treatment plants in the transition zone between North and South China.
Article Snippet: • Large-scale survey and risk assessment of antibiotics are firstly performed in

Software:

Image Search Results

Effects of protein hydrolysis of moisture conditioned (20 and 53 %) and heat-treated Bambara groundnut seeds on the moisture and protein composition of resulting flours run under buffer conditions.

Journal: Heliyon

Article Title: Influence of protein in low paste viscosities of Bambara groundnut flours from heat-treated Bambara groundnut seeds ☆

doi: 10.1016/j.heliyon.2024.e40093

Figure Lengend Snippet: Effects of protein hydrolysis of moisture conditioned (20 and 53 %) and heat-treated Bambara groundnut seeds on the moisture and protein composition of resulting flours run under buffer conditions.

Article Snippet: The spectra of the secondary structure of the Bambara groundnut protein were analysed using the OriginLab® Software (version 8.5).

Techniques:

Journal: Heliyon

Article Title: Influence of protein in low paste viscosities of Bambara groundnut flours from heat-treated Bambara groundnut seeds ☆

doi: 10.1016/j.heliyon.2024.e40093

Article Snippet: The spectra of the secondary structure of the Bambara groundnut protein were analysed using the OriginLab® Software (version 8.5).

Techniques:

Effect of protein hydrolysis of resulting flours from infrared, microwaved processing alone and in combination of Bambara groundnut seeds at 20 % moisture on viscosity during pasting. RUT-raw seeds, C20- 20 % moisture, 20IR5- 5 min infrared, 20IR10-10 min infrared, 20MW5- 5 min microwave, 20MW10 - 10 min microwave, 20COM5- 5 min combined, 20COM10- 10 min combined.

Journal: Heliyon

Article Title: Influence of protein in low paste viscosities of Bambara groundnut flours from heat-treated Bambara groundnut seeds ☆

doi: 10.1016/j.heliyon.2024.e40093

Figure Lengend Snippet: Effect of protein hydrolysis of resulting flours from infrared, microwaved processing alone and in combination of Bambara groundnut seeds at 20 % moisture on viscosity during pasting. RUT-raw seeds, C20- 20 % moisture, 20IR5- 5 min infrared, 20IR10-10 min infrared, 20MW5- 5 min microwave, 20MW10 - 10 min microwave, 20COM5- 5 min combined, 20COM10- 10 min combined.

Article Snippet: The spectra of the secondary structure of the Bambara groundnut protein were analysed using the OriginLab® Software (version 8.5).

Techniques: Viscosity

Journal: Heliyon

Article Title: Influence of protein in low paste viscosities of Bambara groundnut flours from heat-treated Bambara groundnut seeds ☆

doi: 10.1016/j.heliyon.2024.e40093

Figure Lengend Snippet: Effect of protein hydrolysis of resulting flours from infrared, microwaved processing alone and in combination of Bambara groundnut seeds at 20 % moisture on viscosity during pasting. RUT-raw seeds, C53- 53 % moisture, 53IR5- 5 min infrared, 53IR10-10 min infrared, 53MW5- 5 min microwave, 53MW10- 10 min microwave, 53COM5- 5 min combined, 53COM10- 10 min combined.

Article Snippet: The spectra of the secondary structure of the Bambara groundnut protein were analysed using the OriginLab® Software (version 8.5).

Techniques: Viscosity

Effect of trypsin on protein hydrolysis of resulting flours from infrared, microwaved processing alone and in combination of Bambara groundnut seeds at 20 % moisture on viscosity during pasting. RUT-raw seeds, C20- 20 % moisture, 20IR5- 5 min infrared, 20IR10-10 min infrared, 20MW5- 5 min microwave, 20MW10 - 10 min microwave, 20COM5- 5 min combined, 20COM10- 10 min combined.

Journal: Heliyon

Article Title: Influence of protein in low paste viscosities of Bambara groundnut flours from heat-treated Bambara groundnut seeds ☆

doi: 10.1016/j.heliyon.2024.e40093

Figure Lengend Snippet: Effect of trypsin on protein hydrolysis of resulting flours from infrared, microwaved processing alone and in combination of Bambara groundnut seeds at 20 % moisture on viscosity during pasting. RUT-raw seeds, C20- 20 % moisture, 20IR5- 5 min infrared, 20IR10-10 min infrared, 20MW5- 5 min microwave, 20MW10 - 10 min microwave, 20COM5- 5 min combined, 20COM10- 10 min combined.

Article Snippet: The spectra of the secondary structure of the Bambara groundnut protein were analysed using the OriginLab® Software (version 8.5).

Techniques: Viscosity

Journal: Heliyon

Article Title: Influence of protein in low paste viscosities of Bambara groundnut flours from heat-treated Bambara groundnut seeds ☆

doi: 10.1016/j.heliyon.2024.e40093

Figure Lengend Snippet: Effect of trypsin on protein hydrolysis of resulting flours from infrared, microwaved processing alone and in combination of Bambara groundnut seeds at 20 % and 53 % moisture on viscosity during pasting. RUT-raw seeds, C53- 53 % moisture, 53IR5- 5 min infrared, 53IR10-10 min infrared, 53MW5- 5 min microwave, 53MW10- 10 min microwave, 53COM5- 5 min combined, 53COM10- 10 min combined.

Article Snippet: The spectra of the secondary structure of the Bambara groundnut protein were analysed using the OriginLab® Software (version 8.5).

Techniques: Viscosity

Combined heat-treated samples before protein hydrolysis. Light micrographs under polarised light and unstained of resulting flours from untreated, combined infrared and microwave heat-treated paste and flour samples of Bambara groundnut seeds moisture conditioned (20 and 53 % moisture). Samples were heat-treated for 0, 5, and 10 min. Before protein hydrolysis micrographs show aggregates. 1-light unstained, 2-polirised light, 3-Iodine stained, 4- pasted unstained, 5-pasted and iodine stained. Bar = 50 μm. Arrows indicating aggregates in combined microwaved and infrared flours and pastes.

Journal: Heliyon

Article Title: Influence of protein in low paste viscosities of Bambara groundnut flours from heat-treated Bambara groundnut seeds ☆

doi: 10.1016/j.heliyon.2024.e40093

Figure Lengend Snippet: Combined heat-treated samples before protein hydrolysis. Light micrographs under polarised light and unstained of resulting flours from untreated, combined infrared and microwave heat-treated paste and flour samples of Bambara groundnut seeds moisture conditioned (20 and 53 % moisture). Samples were heat-treated for 0, 5, and 10 min. Before protein hydrolysis micrographs show aggregates. 1-light unstained, 2-polirised light, 3-Iodine stained, 4- pasted unstained, 5-pasted and iodine stained. Bar = 50 μm. Arrows indicating aggregates in combined microwaved and infrared flours and pastes.

Article Snippet: The spectra of the secondary structure of the Bambara groundnut protein were analysed using the OriginLab® Software (version 8.5).

Techniques: Staining

Light micrographs under polarised light, iodine stained and unstained of resulting flours from untreated, infrared heat-treated paste and flour samples of Bambara groundnut seeds moisture conditioned (20 and 53 % moisture). Samples were heat-treated for 0, 5, and 10 min. Protein hydrolysis resulted in disappearance of aggregates. 1-light unstained, 2-polirised light, 3-Iodine stained, 4- pasted unstained, 5-pasted and iodine stained. Bar = 50 μm. Arrows indicating aggregates in combined microwaved and infrared flours and pastes.

Journal: Heliyon

Article Title: Influence of protein in low paste viscosities of Bambara groundnut flours from heat-treated Bambara groundnut seeds ☆

doi: 10.1016/j.heliyon.2024.e40093

Figure Lengend Snippet: Light micrographs under polarised light, iodine stained and unstained of resulting flours from untreated, infrared heat-treated paste and flour samples of Bambara groundnut seeds moisture conditioned (20 and 53 % moisture). Samples were heat-treated for 0, 5, and 10 min. Protein hydrolysis resulted in disappearance of aggregates. 1-light unstained, 2-polirised light, 3-Iodine stained, 4- pasted unstained, 5-pasted and iodine stained. Bar = 50 μm. Arrows indicating aggregates in combined microwaved and infrared flours and pastes.

Article Snippet: The spectra of the secondary structure of the Bambara groundnut protein were analysed using the OriginLab® Software (version 8.5).

Techniques: Staining

Journal: Heliyon

Article Title: Influence of protein in low paste viscosities of Bambara groundnut flours from heat-treated Bambara groundnut seeds ☆

doi: 10.1016/j.heliyon.2024.e40093

Article Snippet: The spectra of the secondary structure of the Bambara groundnut protein were analysed using the OriginLab® Software (version 8.5).

Techniques: Staining

Light micrographs under polarised light, iodine stained and unstained of resulting flours from untreated, microwave heat-treated paste and flour samples of Bambara groundnut seeds moisture conditioned (20 and 53 % moisture). Samples were heat-treated for 0, 5, and 10 min. Protein hydrolysis resulted in disappearance of aggregates. 1-light unstained, 2-polirised light, 3-Iodine stained, 4- pasted unstained, 5-pasted and iodine stained. Bar = 50 μm. Arrows indicating aggregates in combined microwaved and infrared flours and pastes.

Journal: Heliyon

Article Title: Influence of protein in low paste viscosities of Bambara groundnut flours from heat-treated Bambara groundnut seeds ☆

doi: 10.1016/j.heliyon.2024.e40093

Figure Lengend Snippet: Light micrographs under polarised light, iodine stained and unstained of resulting flours from untreated, microwave heat-treated paste and flour samples of Bambara groundnut seeds moisture conditioned (20 and 53 % moisture). Samples were heat-treated for 0, 5, and 10 min. Protein hydrolysis resulted in disappearance of aggregates. 1-light unstained, 2-polirised light, 3-Iodine stained, 4- pasted unstained, 5-pasted and iodine stained. Bar = 50 μm. Arrows indicating aggregates in combined microwaved and infrared flours and pastes.

Article Snippet: The spectra of the secondary structure of the Bambara groundnut protein were analysed using the OriginLab® Software (version 8.5).

Techniques: Staining

Journal: Heliyon

Article Title: Influence of protein in low paste viscosities of Bambara groundnut flours from heat-treated Bambara groundnut seeds ☆

doi: 10.1016/j.heliyon.2024.e40093

Article Snippet: The spectra of the secondary structure of the Bambara groundnut protein were analysed using the OriginLab® Software (version 8.5).

Techniques: Staining

Light micrographs under polarised light, iodine stained and unstained of resulting flours from untreated, combined infrared and microwave heat-treated paste and flour samples of Bambara groundnut seeds moisture conditioned (20 and 53 % moisture). Samples were heat-treated for 0, 5, and 10 min. Protein hydrolysis resulted in disappearance of aggregates. 1-light unstained, 2-polirised light, 3-Iodine stained, 4- pasted unstained, 5-pasted and iodine stained. Bar = 50 μm. Arrows indicating aggregates in combined microwaved and infrared flours and pastes.

Journal: Heliyon

Article Title: Influence of protein in low paste viscosities of Bambara groundnut flours from heat-treated Bambara groundnut seeds ☆

doi: 10.1016/j.heliyon.2024.e40093

Figure Lengend Snippet: Light micrographs under polarised light, iodine stained and unstained of resulting flours from untreated, combined infrared and microwave heat-treated paste and flour samples of Bambara groundnut seeds moisture conditioned (20 and 53 % moisture). Samples were heat-treated for 0, 5, and 10 min. Protein hydrolysis resulted in disappearance of aggregates. 1-light unstained, 2-polirised light, 3-Iodine stained, 4- pasted unstained, 5-pasted and iodine stained. Bar = 50 μm. Arrows indicating aggregates in combined microwaved and infrared flours and pastes.

Article Snippet: The spectra of the secondary structure of the Bambara groundnut protein were analysed using the OriginLab® Software (version 8.5).

Techniques: Staining

Journal: Heliyon

Article Title: Influence of protein in low paste viscosities of Bambara groundnut flours from heat-treated Bambara groundnut seeds ☆

doi: 10.1016/j.heliyon.2024.e40093

Figure Lengend Snippet: Light micrographs under polarised light, iodine stained and unstained of resulting flours from untreated, combined infrared and microwave heat-treated paste and flour samples of Bambara groundnut seeds moisture conditioned (20 and 53 % moisture). Samples were heat-treated for 0, 5, and 10 min. Protein hydrolysis using trypsin resulted in disappearance of aggregates. 1-light unstained, 2-polirised light, 3-Iodine stained, 4- pasted unstained, 5-pasted and iodine stained. Bar = 50 μm. Arrows indicating aggregates in combined microwaved and infrared flours and pastes.

Article Snippet: The spectra of the secondary structure of the Bambara groundnut protein were analysed using the OriginLab® Software (version 8.5).

Techniques: Staining

Effects of heat treatment methods of moisture conditioned (20 and 53 %) Bambara groundnut seeds under buffer conditions on thermal profiles of resulting flours.

Journal: Heliyon

Article Title: Influence of protein in low paste viscosities of Bambara groundnut flours from heat-treated Bambara groundnut seeds ☆

doi: 10.1016/j.heliyon.2024.e40093

Figure Lengend Snippet: Effects of heat treatment methods of moisture conditioned (20 and 53 %) Bambara groundnut seeds under buffer conditions on thermal profiles of resulting flours.

Article Snippet: The spectra of the secondary structure of the Bambara groundnut protein were analysed using the OriginLab® Software (version 8.5).

Techniques:

Effects of heat treatment methods of moisture conditioned (20 and 53 %) Bambara groundnut seeds on thermal profiles of resulting flours treated with an enzyme. A∗

Journal: Heliyon

Article Title: Influence of protein in low paste viscosities of Bambara groundnut flours from heat-treated Bambara groundnut seeds ☆

doi: 10.1016/j.heliyon.2024.e40093

Figure Lengend Snippet: Effects of heat treatment methods of moisture conditioned (20 and 53 %) Bambara groundnut seeds on thermal profiles of resulting flours treated with an enzyme. A∗

Article Snippet: The spectra of the secondary structure of the Bambara groundnut protein were analysed using the OriginLab® Software (version 8.5).

Techniques:

A and B: SDS-PAGE under reducing and non-reducing condition of Bambara groundnut seeds of 20 % or 53 % moisture content were heat treated at 130 °C; Treatments were performed at 1200W.A and B:1- Standard proteins, 2- raw seeds, 3–20 % moisture 10 min infrared, 4–53%moisture 10 min infrared, 5–20 % moisture 10 microwave, 6–53 % moisture 10 min microwave, 7–20 % moisture,10 min combined, 8–53 % moisture 10 min combined. C depicts SDS-PAGE under non reducing conditions of 20 % and 53 % Bambara groundnut seed flours after protein hydrolysis with trypsin.

Journal: Heliyon

Article Title: Influence of protein in low paste viscosities of Bambara groundnut flours from heat-treated Bambara groundnut seeds ☆

doi: 10.1016/j.heliyon.2024.e40093

Figure Lengend Snippet: A and B: SDS-PAGE under reducing and non-reducing condition of Bambara groundnut seeds of 20 % or 53 % moisture content were heat treated at 130 °C; Treatments were performed at 1200W.A and B:1- Standard proteins, 2- raw seeds, 3–20 % moisture 10 min infrared, 4–53%moisture 10 min infrared, 5–20 % moisture 10 microwave, 6–53 % moisture 10 min microwave, 7–20 % moisture,10 min combined, 8–53 % moisture 10 min combined. C depicts SDS-PAGE under non reducing conditions of 20 % and 53 % Bambara groundnut seed flours after protein hydrolysis with trypsin.

Article Snippet: The spectra of the secondary structure of the Bambara groundnut protein were analysed using the OriginLab® Software (version 8.5).

Techniques: SDS Page

Effect of heat treatment using infrared, microwave and a combined treatment on Deconvoluted peaks of Amide I region of Bambara protein. RUT-raw seeds, C20- 20 % moisture, 20IR5- 5 min infrared, 20IR10-10 min infrared, 20MW5- 5 min microwave, 20MW10 - 10 min microwave, 20COM5- 5 min combined, 20COM10- 10 min combined. B.

Journal: Heliyon

Article Title: Influence of protein in low paste viscosities of Bambara groundnut flours from heat-treated Bambara groundnut seeds ☆

doi: 10.1016/j.heliyon.2024.e40093

Figure Lengend Snippet: Effect of heat treatment using infrared, microwave and a combined treatment on Deconvoluted peaks of Amide I region of Bambara protein. RUT-raw seeds, C20- 20 % moisture, 20IR5- 5 min infrared, 20IR10-10 min infrared, 20MW5- 5 min microwave, 20MW10 - 10 min microwave, 20COM5- 5 min combined, 20COM10- 10 min combined. B.

Article Snippet: The spectra of the secondary structure of the Bambara groundnut protein were analysed using the OriginLab® Software (version 8.5).

Techniques:

Effect of heat treatment using infrared, microwave and a combined treatment on Deconvoluted peaks of Amide I region of Bambara protein. A. RUT-raw seeds, C53- 53 % moisture, 53IR5- 5 min infrared, 53IR10-10 min infrared, 53MW5- 5 min microwave, 53MW10- 10 min microwave, 53COM5- 5 min combined, 53COM10- 10 min combined.

Journal: Heliyon

Article Title: Influence of protein in low paste viscosities of Bambara groundnut flours from heat-treated Bambara groundnut seeds ☆

doi: 10.1016/j.heliyon.2024.e40093

Figure Lengend Snippet: Effect of heat treatment using infrared, microwave and a combined treatment on Deconvoluted peaks of Amide I region of Bambara protein. A. RUT-raw seeds, C53- 53 % moisture, 53IR5- 5 min infrared, 53IR10-10 min infrared, 53MW5- 5 min microwave, 53MW10- 10 min microwave, 53COM5- 5 min combined, 53COM10- 10 min combined.

Article Snippet: The spectra of the secondary structure of the Bambara groundnut protein were analysed using the OriginLab® Software (version 8.5).

Techniques:

Review

originlab 8.5 software (OriginLab corp)

Structured Review

Images

Related Articles

Generated:

Software:

Similar Products

Image Search Results