Publikationen
Institut für Chemie und Biotechnologie
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Wellinger, Marco; Smrke, Samo; Yeretzian, Chahan,
2017.
Water for extraction : composition, recommendations, and treatment
.
In:
The craft and science of coffee.
Amsterdam:
Elsevier.
S. 381-398.
Verfügbar unter: https://doi.org/10.1016/B978-0-12-803520-7.00016-5
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Rimann, Markus; Bono, Epifania; Laternser, Sandra; Nosswitz, Michael; Morel, Alexandre; Keller, Hansjörg; Leupin, Olivier; Wagner, Carsten; Graf-Hausner, Ursula; Raghunath, Michael,
2017.
3D bioprinted tissue models for substance testing.
In:
International Conference and Exhibition - Society for Laboratory Automation and Screening (SLAS 2017), Washington, USA, 4–8 February 2017.
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Marquardt, Roberto; Meija, Juris; Mester, Zoltan; Towns, Marcy; Weir, Ron; Davis, Richard; Stohner, Jürgen,
2017.
Pure and Applied Chemistry.
89(7), S. 951-981.
Verfügbar unter: https://doi.org/10.1515/pac-2016-0808
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2017.
A scientist’s perspective of the coffee brewing chart : when science meets craft.
In:
1st International Conference “The Quality of Coffee: A Never-Ending Research”, Camerino, 30 November - 1 December 2017.
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Buller, Rebecca; Hecht, Katrin; Mirata, Marco Antonio; Meyer, Hans-Peter,
2017.
An appreciation of biocatalysis in the Swiss manufacturing environment
.
In:
Biocatalysis : an industrial perspective.
Royal Society of Chemistry.
S. 1-43.
Catalysis Series ; 29.
Verfügbar unter: https://doi.org/10.1039/9781782629993-00001
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Bucar, Franz; Wolfram, Evelyn,
2017.
Bioassay-coupled chromatography : challenges and applications in natural product research.
Phytochemical Analysis.
28(2), S. 73.
Verfügbar unter: https://doi.org/10.1002/pca.2675
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2017.
BioTech 2017 Conference Report, Wädenswil, 7./8.9.2017.
Chimia.
71(10), S. 739.
Verfügbar unter: https://doi.org/10.2533/chimia.2017.739
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Hou, Yanyan; Kitaguchi, Tetsuya; Kriszt, Rókus; Tseng, Yu-Hua; Raghunath, Michael; Suzuki, Madoka,
2017.
Ca2+-associated triphasic pH changes in mitochondria during brown adipocyte activation.
Molecular Metabolism.
6(8), S. 797-808.
Verfügbar unter: https://doi.org/10.1016/j.molmet.2017.05.013
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2017.
.
In:
Springer handbook of odor.
Springer.
S. 107-127.
Springer Handbooks.
Verfügbar unter: https://doi.org/10.1007/978-3-319-26932-0_6
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Yeretzian, Chahan; Smrke, Samo; Wellinger, Marco; Opitz, Sebastian,
2017.
Coffee roasting, blending before versus blending after roasting.
In:
World of Coffee 2017, Dublin, Irland, 20-23 June 2017.