ライフサイエンスコーパス: autoclaving

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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 in at concentrations of 10 or 100 ng/ml; (b) autoclaving 10 and 100 ng/ml ricin in DMEM at 121 degree

10 icator RNA sequences (<100 bp) persist after autoclaving and are recovered intact by molecular amplif

11 Autoclaving and enzymatic hydrolysis under sonication se

12 All targets were stable under boiling, autoclaving and microwave cooking conditions.

13 mal fit to the repair site, sterilization by autoclaving and minimal inflammatory response.

14 tments such as heating, baking, microwaving, autoclaving and ultraviolet (UV) irradiation on the rela

15 ngst all the processing treatments examined, autoclaving and UV irradiation resulted in the least rec

16 and autoclaving), with or without pressure (autoclaving), and multiple enzymatic treatments under so

17 Autoclaving at 2.56atm, for 30min, produces a significan

18 d disposal using a recommended approach (ie, autoclaving, boiling, chemical inactivation, incineratio

19 Using acidic SDS combined with autoclaving for 15 min, human sCJD prions bound to stain

20 Autoclaving for 5min increased the pepsin/pancreatin DH

21 In conclusion, autoclaving, in general, extensively increased the seque

22 Because autoclaving is known to generate hydrogen peroxide in ri

23 low temperature (-18 degrees C, 21days), and autoclaving, of Polish cultivars of bean, pea and lentil

24 The effects of different thermal (raw, autoclaving or boiling for 5 and 20min) and soaking (wit

25 e supplement may be added to the agar before autoclaving, or Mueller-Hinton agar plates may be floode

26 The flours produced upon the autoclaving process were characterized by similar change

27 Thermal treatments (roasting and autoclaving) reduced yield and amplificability of hazeln

28 Thermal treatment combined with pressure (autoclaving) reduced yield and amplification (integrity

29 formation of amylose-lipid complex from dual autoclaving-retrogradation cycle.

30 ent varieties of oat were modified with dual autoclaving-retrogradation treatment to make modified fo

31 The supplements may be added before autoclaving the agar, or Mueller-Hinton agar plates may

32 Soaking, boiling and autoclaving were shown to lower the level of active comp

33 stachio after thermal treatment (boiling and autoclaving), with or without pressure (autoclaving), an

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