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1,4-Dideoxy-1,4-imino‑d‑arabinitol (DAB) Analogues Possessing a Hydrazide Imide Moiety as Potent and Selective α‑Mannosidase Inhibitors
Free accessAmerican Chemical Society | 2020| -
Assessment of Chlorine−Alkali−Mineral Interactions during Co-Combustion of Coal and Straw
American Chemical Society | 2002| -
Behavior and Fate of Halloysite Nanotubes (HNTs) When Incinerating PA6/HNTs Nanocomposite
American Chemical Society | 2015| -
Bioactive Polymeric Systems with Platelet Antiaggregating Activity for the Coating of Vascular Devices
American Chemical Society | 2010| -
Biochemistry and Cell Wall Changes Associated with Noni (Morinda citrifolia L.) Fruit Ripening
American Chemical Society | 2016| -
Carbohydrate Differences in Strawberry Crowns and Fruit (Fragaria × ananassa) during Plant Development
American Chemical Society | 2002| -
Characteristics of Maize Flour Tortilla Supplemented with Ground Tenebrio molitor Larvae
American Chemical Society | 2002| -
Characterization of Anthocyanins and Proanthocyanidins in Wild and Domesticated Mexican Blackberries (Rubus spp.)
American Chemical Society | 2010| -
Characterization of Volatile Compounds of Mezcal, an Ethnic Alcoholic Beverage Obtained from Agave salmiana
American Chemical Society | 2006| -
Chemical Composition and Antioxidant and Anti-Listeria Activities of Essential Oils Obtained from Some Egyptian Plants
American Chemical Society | 2010| -
Compartive Study of Volatile Components and Fatty Acids of Plants and in Vitro Cultures of Parsley (Petroselinum crispum (Mill) Nym ex Hill)
American Chemical Society | 1999| -
Could Fecal Phenylacetic and Phenylpropionic Acids Be Used as Indicators of Health Status?
American Chemical Society | 2018| -
Design of Steam-Stripping Columns for Removal of Volatile Organic Compounds from Water Using Random and Structured Packings
National licenceAmerican Chemical Society | 2000| -
Dissipative Particle Dynamics (DPD) Study of Crude Oil−Water Emulsions in the Presence of a Functionalized Co-polymer
American Chemical Society | 2011| -
Effect of the High-Oleic Trait on Roasted Peanut Flavor in Backcross-Derived Breeding Lines
American Chemical Society | 2002|
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