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AMINO-ACID-SEQUENCE OF TSTX-V, AN ALPHA-TOXIN FROM TITYUS-SERRULATUS SCORPION-VENOM, AND ITS EFFECT ON K+ PERMEABILITY OF BETA-CELLS FROM ISOLATED RAT ISLETS OF LANGERHANS
(Elsevier Science BvAmsterdamHolanda, 1995)
Formulación y elaboración de una bebida isotónica utilizando diferentes concentraciones de (sacarosa, cloruro de sodio, citrato de sodio y citrato de potasio) a partir de jugo natural de naranja
(Ecuador : Latacunga: Universidad Técnica de Cotopaxi (UTC), 2022)
Efecto del polímero carboximetil celulosa de sodio sobre la inversión de emulsiones
(Ciencia e Ingeniería, 2010)
New Mucoadhesive Polymeric Film for Ophthalmic Administration of Acetazolamide
(Bentham Science, 2014-08)
This article reports the results concerning the design and manufacture of a novel polymeric film for ocular ad-ministration of acetazolamide (AZM), and a patent document presented to INPI- National Institute of ...
Síntese e caracterização de nanopartículas de prata e determinação da sua atividade antimicrobiana
(Universidade Tecnológica Federal do ParanáToledoBrasilEngenharia de Bioprocessos e BiotecnologiaUTFPR, 2019-12-12)
One of modern society’s main issues is the search for new ways to combat pathogenic bacterias responsible for a range of diseases. These bacteria are highly mutable and increasingly resistant to antibiotics, that are ...
Utilização de micropartículas de carboximetilcelulose/carbonato de cálcio para fixação do diclofenaco de sódio e azul de metileno
(Universidade Tecnológica Federal do ParanáPato BrancoPrograma de Pós-Graduação em Tecnologia de Processos Químicos e Bioquímicos, 2015-05-29)
In this study, microparticles carboxymethylcellulose (CMC) and calcium carbonate (CaCO3) were produced and the material surface was characterized by determining the total acidity and alkalinity, it was observed an amount ...
Hidrocoloides como estabilizantes en bebidas de maíz dulce (Zea mays var. saccharata) y gel de aloe vera (Aloe barbadensis Miller)
(Bogotá : Universidad de Ciencias Aplicadas y Ambientales, 2019, 2019-07)
Particle sedimentation is a common phenomenon in food dispersions, which is associated with poor quality and can be controlled using different additives within which the use of hydrocolloids stands out. The effect ...