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Gran Área: Ciencias exactas y naturales

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Resultado: 9169 registro(s)

2611

Accessible Access 2003

 

13th ed. London: Mark Whitehorn, 2005.

ISBNs 9781852339494 9781846281891

Colección: SpringerLink


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1413

Accessing Multilingual Information Repositories

6th Workshop of the Cross-Language Evaluation Forum, CLEF 2005, Vienna, Austria, 21-23 September, 2005, Revised Selected Papers Vol. 4022

 

13th ed. Berlin, Heidelberg: Springer-Verlag GmbH, 2006.

Título de la serie/colección: Lecture Notes in Computer Science. ISSN 0302-9743,

ISBNs 9783540456971 9783540457008

Colección: SpringerLink


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1871

Acid in the Environment

Lessons Learned and Future Prospects

 

13th ed. Boston, MA: Springer Science+Business Media, 2007.

ISBNs 9780387375618 9780387375625

Colección: SpringerLink


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7276

Acid Rain

Deposition to Recovery

 

13th ed. Dordrecht: Springer, 2007.

ISBNs 9781402058844 9781402058851

Colección: SpringerLink


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16534

Acidic Proteins of the Nucleus

 

Academic Press, 1974.

ISBNs 9780121569303

Colección: ScienceDirect

Resumen (en inglés): Acidic Proteins of the Nucleus focuses on the functional role of acidic nuclear proteins in differential gene expression. Historically, these proteins are referred to as acidic in nature because they are insoluble in dilute mineral acids and their amino acid composition shows a preponderance of acidic over basic amino acid residues.
After an introduction to DNA-binding proteins and transcriptional control in prokaryotic and eukaryotic systems, the subsequent chapters describe various approaches for isolating, separating, and characterizing acidic nuclear proteins. The core chapters specifically cover the isolation, fractionation, and characterization of acidic nuclear phosphoproteins, and the role of these proteins in cell proliferation, cell differentiation, and cell cycle. The last two chapters address the role of acidic nuclear protein in binding steroid hormones and in gene regulation. Each chapter contains some previously unpublished work and provides recommendations for future research.
This book will be a good reference background for researchers of acidic nuclear proteins.


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22951

Acoustic and Elastic Waves

Recent Trends in Science and Engineering

 

MDPI AG - Multidisciplinary Digital Publishing Institute, 2017.

ISBNs 9783038422976 9783038422969

Colección: Directory of Open Access Books


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3153

Acoustic Sensing Techniques for the Shallow Water Environment

Inversion Methods and Experiments

 

13th ed. Dordrecht: Springer, 2006.

ISBNs 9781402043727 9781402043864

Colección: SpringerLink


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6667

Acoustical Imaging

Vol. 28

 

13th ed. Dordrecht: Springer, 2007.

Título de la serie/colección: Acoustical Imaging. ISSN 0270-5117,

ISBNs 9781402057205 9781402057212

Colección: SpringerLink


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3195

Acoustics of Wood

 

2nd ed. Berlin, Heidelberg: Springer-Verlag, 2006.

Título de la serie/colección: Springer Series in Wood Science. ISSN 1431-8563,

ISBNs 9783540261230 9783540305941

Colección: SpringerLink


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16536

Acrylamide and Other Hazardous Compounds in Heat-Treated Foods

 

Woodhead Publishing, 2006.

ISBNs 9781845690113

Colección: ScienceDirect

Resumen (en inglés): Although the aim of cooking foods is to make them more appetizing and microbiologically safe, it is now known that cooking and food processing at high temperatures generate various kinds of toxic substances, such as heterocyclic amines and acrylamide, via the Maillard reaction. Summarising the latest research in this field, this important collection discusses both the formation of health-hazardous compounds during heat treatment of foods and practical methods to minimise their formation.

Part one analyses the formation of hazardous compounds in heat-treated foods such as meat, potatoes, cereal and coffee. Part two discusses the health risks posed by heat-induced toxicants. It includes chapters on bio-monitoring, exposure assessment and risk assessment, as well as chapters on the risks of specific compounds. The final part of the book is concerned with the key area of minimising the formation of harmful compounds in food products. This can be achieved by controlling processing conditions and modifying ingredients, among other methods.

With its distinguished editors and international team of contributors with unrivalled academic and industry experience, Acrylamide and other hazardous compounds in heat-treated foods, is invaluable for all those concerned with this crucial safety issue throughout the food industry.

  • Analyses the formation of health hazardous compounds during heat treatment of foods
  • Discusses practical methods to minimise formation
  • Distinguished editors and international team of contributors


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