computerized data collection system compusense® five version 4.6 Search Results


source 15s 4.6/100 pe  (Cytiva Europe)
91
Cytiva Europe source 15s 4.6/100 pe
Source 15s 4.6/100 Pe, supplied by Cytiva Europe, used in various techniques. Bioz Stars score: 91/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/computerized+data+collection+system+compusense%C2%AE+five+version+4%2E6/cytiva+europe___17518201?v=Cytiva+Europe
Average 91 stars, based on 1 article reviews
source 15s 4.6/100 pe - by Bioz Stars, 2026-07
91/100 stars
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sars-cov-2 ba.4.6/bf.7 (omicron) spike rbd protein  (Sino Biological)
93
Sino Biological sars-cov-2 ba.4.6/bf.7 (omicron) spike rbd protein
Sars Cov 2 Ba.4.6/Bf.7 (Omicron) Spike Rbd Protein, supplied by Sino Biological, used in various techniques. Bioz Stars score: 93/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
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Average 93 stars, based on 1 article reviews
sars-cov-2 ba.4.6/bf.7 (omicron) spike rbd protein - by Bioz Stars, 2026-07
93/100 stars
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fermentation  (ProSci Incorporated)
93
ProSci Incorporated fermentation
Figure 6. (A–D) Changes in microrheology during <t>fermentation</t> in fermented milk produced by commercial starter strain (control), and ProSci-109 plus commercial starter (ProSci-109). The monitored microrheology parameters include (A) elasticity index, (B) macroscopic viscosity index, (C) solid liquid balance, and (D) fluidity index. (E–H) Changes in pH (E), titration acidity (F), viscosity (G), and water-holding capacity (H) of fer- mented milk during storage. Note: Uppercase letters indicate significant differences (P < 0.05) in the same sample over storage periods; lowercase letters represent significant differences (P < 0.05) between samples at identical storage times.
Fermentation, supplied by ProSci Incorporated, used in various techniques. Bioz Stars score: 93/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/computerized+data+collection+system+compusense%C2%AE+five+version+4%2E6/pm40383378-207-24-20?v=ProSci+Incorporated
Average 93 stars, based on 1 article reviews
fermentation - by Bioz Stars, 2026-07
93/100 stars
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monoq 46 100 pe column  (GE Healthcare)
93
GE Healthcare monoq 46 100 pe column
Figure 6. (A–D) Changes in microrheology during <t>fermentation</t> in fermented milk produced by commercial starter strain (control), and ProSci-109 plus commercial starter (ProSci-109). The monitored microrheology parameters include (A) elasticity index, (B) macroscopic viscosity index, (C) solid liquid balance, and (D) fluidity index. (E–H) Changes in pH (E), titration acidity (F), viscosity (G), and water-holding capacity (H) of fer- mented milk during storage. Note: Uppercase letters indicate significant differences (P < 0.05) in the same sample over storage periods; lowercase letters represent significant differences (P < 0.05) between samples at identical storage times.
Monoq 46 100 Pe Column, supplied by GE Healthcare, used in various techniques. Bioz Stars score: 93/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/computerized+data+collection+system+compusense%C2%AE+five+version+4%2E6/pm24405769-45-29-33?v=GE+Healthcare
Average 93 stars, based on 1 article reviews
monoq 46 100 pe column - by Bioz Stars, 2026-07
93/100 stars
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source 15q 4.6/100 pe  (Cytiva Europe)
93
Cytiva Europe source 15q 4.6/100 pe
Figure 6. (A–D) Changes in microrheology during <t>fermentation</t> in fermented milk produced by commercial starter strain (control), and ProSci-109 plus commercial starter (ProSci-109). The monitored microrheology parameters include (A) elasticity index, (B) macroscopic viscosity index, (C) solid liquid balance, and (D) fluidity index. (E–H) Changes in pH (E), titration acidity (F), viscosity (G), and water-holding capacity (H) of fer- mented milk during storage. Note: Uppercase letters indicate significant differences (P < 0.05) in the same sample over storage periods; lowercase letters represent significant differences (P < 0.05) between samples at identical storage times.
Source 15q 4.6/100 Pe, supplied by Cytiva Europe, used in various techniques. Bioz Stars score: 93/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/computerized+data+collection+system+compusense%C2%AE+five+version+4%2E6/cytiva+europe___17518101?v=Cytiva+Europe
Average 93 stars, based on 1 article reviews
source 15q 4.6/100 pe - by Bioz Stars, 2026-07
93/100 stars
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nucleosil  (MACHEREY NAGEL)
93
MACHEREY NAGEL nucleosil
Figure 6. (A–D) Changes in microrheology during <t>fermentation</t> in fermented milk produced by commercial starter strain (control), and ProSci-109 plus commercial starter (ProSci-109). The monitored microrheology parameters include (A) elasticity index, (B) macroscopic viscosity index, (C) solid liquid balance, and (D) fluidity index. (E–H) Changes in pH (E), titration acidity (F), viscosity (G), and water-holding capacity (H) of fer- mented milk during storage. Note: Uppercase letters indicate significant differences (P < 0.05) in the same sample over storage periods; lowercase letters represent significant differences (P < 0.05) between samples at identical storage times.
Nucleosil, supplied by MACHEREY NAGEL, used in various techniques. Bioz Stars score: 93/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/computerized+data+collection+system+compusense%C2%AE+five+version+4%2E6/pmc03263080-20-8-11?v=MACHEREY+NAGEL
Average 93 stars, based on 1 article reviews
nucleosil - by Bioz Stars, 2026-07
93/100 stars
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nucleosil 120 5  (MACHEREY NAGEL)
93
MACHEREY NAGEL nucleosil 120 5
Figure 6. (A–D) Changes in microrheology during <t>fermentation</t> in fermented milk produced by commercial starter strain (control), and ProSci-109 plus commercial starter (ProSci-109). The monitored microrheology parameters include (A) elasticity index, (B) macroscopic viscosity index, (C) solid liquid balance, and (D) fluidity index. (E–H) Changes in pH (E), titration acidity (F), viscosity (G), and water-holding capacity (H) of fer- mented milk during storage. Note: Uppercase letters indicate significant differences (P < 0.05) in the same sample over storage periods; lowercase letters represent significant differences (P < 0.05) between samples at identical storage times.
Nucleosil 120 5, supplied by MACHEREY NAGEL, used in various techniques. Bioz Stars score: 93/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/computerized+data+collection+system+compusense%C2%AE+five+version+4%2E6/pm30699456-170-19-22?v=MACHEREY+NAGEL
Average 93 stars, based on 1 article reviews
nucleosil 120 5 - by Bioz Stars, 2026-07
93/100 stars
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nucleosyl 100 5 column  (MACHEREY NAGEL)
94
MACHEREY NAGEL nucleosyl 100 5 column
Figure 6. (A–D) Changes in microrheology during <t>fermentation</t> in fermented milk produced by commercial starter strain (control), and ProSci-109 plus commercial starter (ProSci-109). The monitored microrheology parameters include (A) elasticity index, (B) macroscopic viscosity index, (C) solid liquid balance, and (D) fluidity index. (E–H) Changes in pH (E), titration acidity (F), viscosity (G), and water-holding capacity (H) of fer- mented milk during storage. Note: Uppercase letters indicate significant differences (P < 0.05) in the same sample over storage periods; lowercase letters represent significant differences (P < 0.05) between samples at identical storage times.
Nucleosyl 100 5 Column, supplied by MACHEREY NAGEL, used in various techniques. Bioz Stars score: 94/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/computerized+data+collection+system+compusense%C2%AE+five+version+4%2E6/pmc09740243-309-34-37?v=MACHEREY+NAGEL
Average 94 stars, based on 1 article reviews
nucleosyl 100 5 column - by Bioz Stars, 2026-07
94/100 stars
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source 15rpc st 4.6/100  (Cytiva Europe)
90
Cytiva Europe source 15rpc st 4.6/100
Figure 6. (A–D) Changes in microrheology during <t>fermentation</t> in fermented milk produced by commercial starter strain (control), and ProSci-109 plus commercial starter (ProSci-109). The monitored microrheology parameters include (A) elasticity index, (B) macroscopic viscosity index, (C) solid liquid balance, and (D) fluidity index. (E–H) Changes in pH (E), titration acidity (F), viscosity (G), and water-holding capacity (H) of fer- mented milk during storage. Note: Uppercase letters indicate significant differences (P < 0.05) in the same sample over storage periods; lowercase letters represent significant differences (P < 0.05) between samples at identical storage times.
Source 15rpc St 4.6/100, supplied by Cytiva Europe, 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/computerized+data+collection+system+compusense%C2%AE+five+version+4%2E6/cytiva+europe___17506801?v=Cytiva+Europe
Average 90 stars, based on 1 article reviews
source 15rpc st 4.6/100 - by Bioz Stars, 2026-07
90/100 stars
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v.4.6  (Elekta)
86
Elekta v.4.6
Figure 6. (A–D) Changes in microrheology during <t>fermentation</t> in fermented milk produced by commercial starter strain (control), and ProSci-109 plus commercial starter (ProSci-109). The monitored microrheology parameters include (A) elasticity index, (B) macroscopic viscosity index, (C) solid liquid balance, and (D) fluidity index. (E–H) Changes in pH (E), titration acidity (F), viscosity (G), and water-holding capacity (H) of fer- mented milk during storage. Note: Uppercase letters indicate significant differences (P < 0.05) in the same sample over storage periods; lowercase letters represent significant differences (P < 0.05) between samples at identical storage times.
V.4.6, supplied by Elekta, used in various techniques. Bioz Stars score: 86/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/computerized+data+collection+system+compusense%C2%AE+five+version+4%2E6/pm41216918-40-11-12?v=Elekta
Average 86 stars, based on 1 article reviews
v.4.6 - by Bioz Stars, 2026-07
86/100 stars
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Image Search Results


Figure 6. (A–D) Changes in microrheology during fermentation in fermented milk produced by commercial starter strain (control), and ProSci-109 plus commercial starter (ProSci-109). The monitored microrheology parameters include (A) elasticity index, (B) macroscopic viscosity index, (C) solid liquid balance, and (D) fluidity index. (E–H) Changes in pH (E), titration acidity (F), viscosity (G), and water-holding capacity (H) of fer- mented milk during storage. Note: Uppercase letters indicate significant differences (P < 0.05) in the same sample over storage periods; lowercase letters represent significant differences (P < 0.05) between samples at identical storage times.

Journal: Journal of dairy science

Article Title: Comparative genomics and untargeted metabolomics analysis of dairy-derived Lacticaseibacillus rhamnosus strains and their potential applications in dairy fermentation.

doi: 10.3168/jds.2025-26446

Figure Lengend Snippet: Figure 6. (A–D) Changes in microrheology during fermentation in fermented milk produced by commercial starter strain (control), and ProSci-109 plus commercial starter (ProSci-109). The monitored microrheology parameters include (A) elasticity index, (B) macroscopic viscosity index, (C) solid liquid balance, and (D) fluidity index. (E–H) Changes in pH (E), titration acidity (F), viscosity (G), and water-holding capacity (H) of fer- mented milk during storage. Note: Uppercase letters indicate significant differences (P < 0.05) in the same sample over storage periods; lowercase letters represent significant differences (P < 0.05) between samples at identical storage times.

Article Snippet: TBC No. TBC, TBC Initially, the pH value of fermented milk produced by the commercial starter strain and that with ProSci-109 reached 4.6 after fermentation for 5.30 ± 0.20 h and 5.21 ± 0.16 h, respectively (data not shown).

Techniques: Produced, Control, Viscosity, Titration