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1  in retaining active compounds in beans than autoclaving.
2 ths, which was the opposite observation when autoclaving.
3 hould be employed, which may include further autoclaving.
4 eased significantly at extreme conditions of autoclaving.
5 ced by thermal-processing methods, including autoclaving.
6 d by a dark coloration on fruit slices after autoclaving.
7 d, paraffin-embedded sections after hydrated autoclaving.
8 actose released from the agar as a result of autoclaving.
9 not as thermally stable as tropomyosin under autoclaving.
10 lso observed in acidic treated samples after autoclaving.
11  the effectivity of pH-shifting prior to the autoclaving.
12  including, high temperatures, UV light, and autoclaving.
13 ed functional after exposure to 100% DMF and autoclaving.
14 in at concentrations of 10 or 100 ng/ml; (b) autoclaving 10 and 100 ng/ml ricin in DMEM at 121 degree
15  urea/choline chloride-UR/ChCl) coupled with autoclaving (121 degrees C, 20 min) were tested for extr
16 icator RNA sequences (<100 bp) persist after autoclaving and are recovered intact by molecular amplif
17                                              Autoclaving and enzymatic hydrolysis under sonication se
18       All targets were stable under boiling, autoclaving and microwave cooking conditions.
19 mal fit to the repair site, sterilization by autoclaving and minimal inflammatory response.
20 tments such as heating, baking, microwaving, autoclaving and ultraviolet (UV) irradiation on the rela
21 ngst all the processing treatments examined, autoclaving and UV irradiation resulted in the least rec
22  and autoclaving), with or without pressure (autoclaving), and multiple enzymatic treatments under so
23 ng 300 mg/L of sodium azide, three cycles of autoclaving, and 10-12 kGy of gamma irradiation.
24 terilization methods: sodium azide addition, autoclaving, and gamma irradiation.
25                                              Autoclaving at 2.56atm, for 30min, produces a significan
26 d disposal using a recommended approach (ie, autoclaving, boiling, chemical inactivation, incineratio
27 dy suggests thermal treatments, particularly autoclaving, can enhance pigeon pea protein's nutritiona
28       Combined effects of pH-shifting and an autoclaving cycle (121 degrees C, 15 min) on red kidney
29 S exhibited physicochemical stability during autoclaving, except for UR/ChCl which showed humidity lo
30               Using acidic SDS combined with autoclaving for 15 min, human sCJD prions bound to stain
31                                              Autoclaving for 5min increased the pepsin/pancreatin DH
32                               The effects of autoclaving, heat treatment with glucose, and ultrasound
33                                              Autoclaving, heat, and ultrasound treatments reduced YAC
34                               In conclusion, autoclaving, in general, extensively increased the seque
35 f thermal treatments (cooking, hydrothermal, autoclaving, infrared rays) treatments and germination o
36                                      Because autoclaving is known to generate hydrogen peroxide in ri
37 r work expands upon insights from commercial autoclaving of natural subfossil copal/fossil amber used
38 low temperature (-18 degrees C, 21days), and autoclaving, of Polish cultivars of bean, pea and lentil
39       The effects of different thermal (raw, autoclaving or boiling for 5 and 20min) and soaking (wit
40 e supplement may be added to the agar before autoclaving, or Mueller-Hinton agar plates may be floode
41                 The flours produced upon the autoclaving process were characterized by similar change
42             Thermal treatments (roasting and autoclaving) reduced yield and amplificability of hazeln
43    Thermal treatment combined with pressure (autoclaving) reduced yield and amplification (integrity
44 formation of amylose-lipid complex from dual autoclaving-retrogradation cycle.
45 ent varieties of oat were modified with dual autoclaving-retrogradation treatment to make modified fo
46 erent methods: boiling (SBE), soaking (SSE), autoclaving (SAE) and ethanol (SEE).
47 ro PD and essential amino acid content, with autoclaving showing significantly higher PD ascribed to
48                           Here we propose an autoclaving strategy to transform common vegetables into
49          The supplements may be added before autoclaving the agar, or Mueller-Hinton agar plates may
50   We further adjusted vegetable stiffness by autoclaving, to emulate the mechanical properties of ani
51 e Methodology optimized the effectiveness of autoclaving & ultrasonic pretreatments (AUP) in MCC extr
52 f lipase and lipoxygenase after 30 min steam autoclaving were 6.25% and 18.60%, respectively.
53                         Soaking, boiling and autoclaving were shown to lower the level of active comp
54 stachio after thermal treatment (boiling and autoclaving), with or without pressure (autoclaving), an