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L6766
Keyword:'L6766'
Showing 1-6 of 6 results for "L6766" within Papers
Journal of clinical microbiology, 23(4), 731-736 (1986-04-01)
After growth and experimental conditions were established, the mycolic acid cleavage products, constituent fatty acids, and alcohols of representative strains of Mycobacterium tuberculosis, M. smegmatis, M. fortuitum complex, M. kansasii, M. gordonae, and M. avium complex were determined by capillary
Analytical and bioanalytical chemistry, 376(3), 360-365 (2003-05-07)
An improved extraction and clean-up method for determination of brain-specific fatty acids, in particular lignoceric acid (C24:0) and the cis/ trans isomers of nervonic acid (15 c-t C24:1), in meat products has been developed. The method is based on isolation
Biotechnology letters, 31(12), 1837-1841 (2009-08-21)
A methanolic extract of Costus pictus (CPME) showed optimum anti-diabetic activity at 100 ng/ml. Bioactivity-guided purification of CPME led to the isolation of methyl tetracosanoate (MT) which showed an optimum glucose uptake at 1 ng/ml. CPME at 10 mug/ml inhibited
Journal of chromatography. B, Biomedical sciences and applications, 760(1), 149-157 (2001-08-28)
Pattern recognition analysis on the levels of the very-long-chain fatty acids (VLCFAs) in plasma is described for the visual discrimination of X-linked adrenoleukodystrophy (X-ALD) patients from normal healthy group. Plasma VLCFA compositions of 58 normal subjects and 16 X-ALD patients
Journal of chromatography. A, 1218(21), 3217-3223 (2011-02-11)
Thermochemical conversion processes play a crucial role in all routes from fossil and renewable resources to base chemicals, fuels and energy. Hence, a fundamental understanding of these chemical processes can help to resolve the upcoming challenges of our society. A
Journal of chromatography. A, 1127(1-2), 26-33 (2006-06-20)
A new approach using sequential pressurized liquid extraction described recently [J. Poerschmann, R. Carlson, J. Chromatogr. A, 1127 (2006) 18-25] was applied to determine lipid markers originating from central nervous system (CNS) tissue of cows in heat-processed sausages. These studies
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