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1 This study examined breast milk stored under refrigerated (2 and 4 days) and frozen (7, 14, and 21 da
2  bacteria was variable if specimens were not refrigerated (22 degrees C or 35 degrees C).
3  10 days of ambient (26 +/- 2 degrees C) and refrigerated (4 +/- 2 degrees C) storage.
4 erage (OJMB) was evaluated during 28 days of refrigerated (4 C) storage.
5 in aseptic juice over an 8-week period under refrigerated (4 degrees C) and accelerated conditions (3
6 erage (OJMB) was evaluated during 28 days of refrigerated (4 degrees C) storage.
7 ent antioxidant activity, particularly under refrigerated (5 degrees C) and dark conditions.
8 ean flours in DC indicate the application in refrigerated and frozen products.
9 throughout the storage (P<0.05) of 30days at refrigerated and room temperatures.
10 onal freezing and maintained with remarkable refrigerated and room-temperature stability for months t
11 ideal for point-of-care because they must be refrigerated and typically limit automation and require
12 t forth by the American Society for Heating, Refrigerating, and Air-Conditioning Engineers (ASHRAE).
13  RH) set by the American Society of Heating, Refrigerating, and Air-Conditioning Engineers (ASHRAE).
14 NA which had autoxidized during storage in a refrigerated aqueous solution, 71.2 +/- 14.3 x 10(-6) mo
15 ated and untreated tomatoes were immediately refrigerated at 4 degrees C for 24 h and then, they were
16 ivery, without the logistical constraints of refrigerated blood.
17 c2)PANI(PVIA)-CNB/GOx biosensor stored under refrigerated condition over a period of 45 days retains
18                         Comparatively to the refrigerated condition, hyperbaric storage at 50/75 MPa
19 of 3s and high stability of 3-4 months under refrigerated condition.
20  (experimental control) samples were kept at refrigerated conditions (5-8 degrees C) and 90-95% RH fo
21 f packed red blood cells (RBCs) stored under refrigerated conditions in saline adenine glucose mannit
22  P. putida in heparinized saline: even under refrigerated conditions, inocula of 10(2) and 10(3) CFU/
23 itial period of Atlantic mackerel storage in refrigerated conditions.
24 d storage time (up to 7days) have under mild refrigerated conditions.
25 simulate conditions potentially occurring in refrigerated display counters.
26 ruits from five cultivars were harvested and refrigerated during a ten-day period under three differe
27 owed good activity after being stored in non-refrigerated environment for at least 14 days.
28            The mayonnaise variants were kept refrigerated for 40 days and changes in pH, concentratio
29 maintained 62% in current output after being refrigerated for 76 days.
30 tempering, with properties similar to cheese refrigerated for one month, potentially due to increased
31 ly isolated from solution, dried, and stored refrigerated for several months.
32                  Thus, breast milk should be refrigerated for up to 4 days to minimize nutrient deple
33 t CC can keep the quality of chicken sausage refrigerated for up to 42 days of storage.
34 ect of storage time on quality attributes of refrigerated fresh-cut mints (Menthaxpiperita and M. spi
35 nt extraction and storage conditions (fresh, refrigerated, frozen, and preserved specimens).
36  it nears its glass transition (for example, refrigerated honey) is prototypical of glassy dynamics f
37 for mRNA-based biomarker discovery should be refrigerated immediately and processed within six hours
38                                        Cells refrigerated in formalin for up to 28 days and used in a
39  than an initially colder one, when both are refrigerated in the same thermal reservoir.
40      However, it has remained a challenge to refrigerate liquid media (including physiological buffer
41 easing amounts of alkali metals dissolved in refrigerated liquid ammonia microjets.
42       The impacts of fulfillment centers, of refrigerated logistics, of e-commerce on consumer shoppi
43 cale quantum computing devices, and our spin-refrigerating method suggests that this problem can be r
44 eakthrough in NMR experiments, and our "spin-refrigerating" method suggests that this is possible.
45 at RVFV remains stable for up to 96 hours in refrigerated milk and up to 2 days in milk stored in war
46 coupling the electrons directly to a bath of refrigerated nuclei, rather than cooling via phonons in
47 The age of the culture, the stability of the refrigerated or frozen lysates, and freeze-thaw cycles d
48 urrently in clinical testing are stored in a refrigerated or frozen state prior to use.
49 der various conditions (at room temperature, refrigerated, or frozen for 2 wk, or at room temperature
50                        The hydrolysis (%) of refrigerated pastes increased to 86% and 92% after one a
51                                         When refrigerated platelets are rewarmed, they secrete active
52              The recovery and circulation of refrigerated platelets is greatly improved by storage in
53 ssible mechanisms of clearance of transfused refrigerated platelets.
54 lpha and GPV are cleaved from the surface of refrigerated platelets.
55 with 100 ppm nitrite reduced TBARS values of refrigerated pork from 0.63 umol MDA/g (control) to 0.49
56 l intestinal digestion of freshly cooked and refrigerated potato starch.
57 lood cells, rapidly leave the circulation if refrigerated prior to transfusion.
58  potential to extend the shelf life of these refrigerated products.
59  RES were found in formulations stored under refrigerated rather than under room temperature.
60           Heat-stable peptidases released in refrigerated raw milk by psychrotrophic bacteria are res
61                       In addition, optically refrigerated resonators may be used in the future as a p
62 erel with or without pre-freezing holding in refrigerated sea water (RSW) were stored at -19 degrees
63  300MPa for 10min can significantly increase refrigerated shelf-life of abalone without affecting che
64 gor abalone at 300MPa for 10min extended the refrigerated shelf-life to four times that of unprocesse
65  solution to store red fresh meat during its refrigerated shelf-life.
66 lant propagules on the air-intake grilles of refrigerated shipping containers arriving into a United
67 electric (Peltier) heat pumps are capable of refrigerating solid or fluid objects, and unlike convent
68  improved antioxidant activity and long-term refrigerated stability compared to the RBE control, this
69 cal and microbial spoilage during 15 days of refrigerated storage (4 degrees C) was analysed.
70 les were analysed at 0, 4, 8 and 24 weeks of refrigerated storage (4 degrees C).
71 s) and a control (untreated beverage) during refrigerated storage (4 degrees C).
72 w trout (Oncorhynchus mykiss) fillets during refrigerated storage (4+/-1 degrees C) was examined over
73 se was investigated after 1, 30, and 60 d of refrigerated storage (immediately after manufacturing, a
74 extend the shelf life of fish samples during refrigerated storage .The coating was better than the fi
75  of lipid oxidation generated in meat during refrigerated storage and cooking an analysis was conduct
76                                              Refrigerated storage for 14 days resulted in elevated to
77 reated shrimp and the control throughout the refrigerated storage of 12 days at 4 degrees C (P < 0.05
78 e designed for air-conditioned laboratories, refrigerated storage of chemicals, a constant supply of
79 inally, NHI (non heme iron) increased during refrigerated storage of foal liver pate, with the conten
80 cleotides and free amino acids (FAAs) during refrigerated storage of live sea urchin Paracentrotus li
81                                              Refrigerated storage of RBCs induces oxidative stress.
82 ecies, muscle location, food processing, and refrigerated storage on fish tropomyosin and compare wit
83 cantly improved after succinylation while on refrigerated storage percent decline in paste clarity of
84 ies of burgers prepared from DFD meat during refrigerated storage under vacuum for 10 days was assess
85  to common food processing, and resistant to refrigerated storage up to six days.
86 tive stability of broiler breast meat during refrigerated storage was determined.
87 uctural features of precooked noodles during refrigerated storage were non-destructively characterize
88  and control fortified milks after 21days of refrigerated storage with light exposure.
89 e amount of TBARS gradually increased during refrigerated storage with the exception of pates that ha
90 and Wagyu and crossbred beef pastes (14 days refrigerated storage).
91 than 50 nm and remained stable during 4-week refrigerated storage, and the encapsulated polyphenols w
92                             After 42 days of refrigerated storage, autologous 51-chromium 24-hour pos
93                            After 12 weeks of refrigerated storage, concentrations of phenethylamine,
94 lood cells (RBCs) for transfusion depends on refrigerated storage, during which morphologically alter
95                                       During refrigerated storage, G6PD-deficient RBCs demonstrated i
96                                       During refrigerated storage, however, indirect impact differenc
97 houlder underwent substantial changes during refrigerated storage, mainly due to microbial metabolism
98 ) and SSC(U)-treated tomatoes at ambient and refrigerated storage, respectively.
99                               During 60-days refrigerated storage, significant positive effects were
100 ra opuntiae 125 during freeze-drying, 90-day refrigerated storage, simulated gastrointestinal conditi
101 e in the lipid-derived volatile values after refrigerated storage, since samples with TEA and GRA ext
102                              Over 28 days of refrigerated storage, the beverages were assessed for th
103                Furthermore, after 60 days of refrigerated storage, the fortified juice exhibited a hy
104                         During seven days of refrigerated storage, TP-COS showed delayed hardness alo
105                             After 6 weeks of refrigerated storage, transfusion of autologous red cell
106                             After 6 weeks of refrigerated storage, transfusion was followed by increa
107 idity, and total solids during 15-60 days of refrigerated storage, with rubropunctatin imparting a mo
108 culosis (TB), but current candidates require refrigerated storage.
109  Temperature (UHT) processing and subsequent refrigerated storage.
110 ity of the starter culture during 21 days of refrigerated storage.
111  untreated samples (58.52%) after 10 days of refrigerated storage.
112 l counts were recorded during the 15 days of refrigerated storage.
113 roperties of goat's yogurt during 21 days of refrigerated storage.
114 pid oxidation of lamb ribs during 10 days of refrigerated storage.
115  and sensory attributes was evaluated during refrigerated storage.
116 n avoiding bluefish patties oxidation during refrigerated storage.
117 racteristics of strawberries over 12 days of refrigerated storage.
118 ths were completely inhibited for 10 days of refrigerated storage.
119 a Duchesne var. Butternut) up to 2 months of refrigerated storage.
120 ative stability of cheese was studied during refrigerated storage.
121  acceptable concentration in the juice under refrigerated storage.
122 duced by pretreating shrimps in GLE-S before refrigerated storage.
123 y 6days as compared to untreated juice under refrigerated storage.
124 d high viability (>9Log10CFU/g) after 45days refrigerated storage.
125 ereas syneresis (%) increased after 7days of refrigerated storage.
126 gas buffer tank, (4) pasteurisation, (5) and refrigerated storage.
127  peak emission intensity after two months in refrigerated storage.
128 a phlebotomist along with centrifugation and refrigerated storage.
129 cetate supplementation on lipid oxidation of refrigerated stored hen eggs enriched with very long-cha
130  physico-chemical and oxidative stability of refrigerated stored pig pates was studied.
131 udy models the introduction of an integrated refrigerated supply chain, or "cold chain," into sub-Sah
132                          The unbroken global refrigerated supply chain, or cold chain, is rapidly exp
133 on and expand access by reducing reliance on refrigerated supply chains.
134 er freshly harvested cucumbers and stored at refrigerated temperature (+/-4 degrees C) for 30 days.
135                      Six weeks of storage at refrigerated temperature did not change the ORAC values,
136  6, 24, and 48 h during room temperature and refrigerated temperature storage.
137 quality of chicken meat for up to 12 days at refrigerated temperature.
138 res and for all anaerobic isolates stored at refrigerated temperature.
139 ession, antibody responses, and stability at refrigerated temperatures (2 degrees to 8 degrees C) com
140 an such that heat transfer between two modes refrigerates the third.
141                                    Optically-refrigerating the lattice of a dielectric resonator has
142  effects of three coatings were evaluated on refrigerated tomatoes over 22 days: distilled water (con
143 ently administered by injection and requires refrigerated transport and storage, which limits access,
144 d by the significant cost of the specialized refrigerated UPLC-based chromatographic equipment needed
145 ct as a natural additive for chicken sausage refrigerated was investigated.

 
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