Showing 1 - 20 results of 106 for search 'Chance Browne', query time: 0.09s Refine Results
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    PHACOEMULSIFICATION OF BROWN CATARACTS ON AVITREAL EYES by S. V. Shukhaev, A. Yu. Ulitina, E. V. Boyko

    Published 2019-06-01
    “…Analysis of the features of surgical treatment of brown cataracts in the eyes with previously performed posterior vitrectomy. …”
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    Designing a Process to Prevent Apple’s Browning: A STEM Activity by Sevgi Aydın-Günbatar

    Published 2018-10-01
    “…Then, groups were given a chance to re-design preventing apple’s browning process. …”
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    Designing a Process to Prevent Apple’s Browning: A STEM Activity by Sevgi Aydın-Günbatar

    Published 2018-10-01
    “…Then, groups were given a chance to re-design preventing apple’s browning process. …”
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    Article
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    Designing a Process to Prevent Apple’s Browning: A STEM Activity by Sevgi Aydın-Günbatar

    Published 2018-10-01
    “…Then, groups were given a chance to re-design preventing apple’s browning process. …”
    Get full text
    Article
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    Plasma proteomics data from hibernating and active Scandinavian brown bears by Anne Mette Frøbert, Simon Gregersen, Malene Brohus, Karen G. Welinder, Jonas Kindberg, Ole Fröbert, Michael T. Overgaard

    Published 2022-04-01
    “…In this article, we present mass-spectrometry based plasma proteomics data from hibernating and active free-ranging Scandinavian brown bears (Ursus arctos).The brown bear hibernates for half the year. …”
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    Novel brown adipose tissue candidate genes predicted by the human gene connectome by Diego F. Salazar-Tortosa, David Enard, Yuval Itan, Jonatan R. Ruiz

    Published 2022-05-01
    “…Abstract Brown adipose tissue (BAT) is a promising therapeutic target against obesity. …”
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    Nitrogen fertilization changes the productivity and chemical composition of Brown and Golden flax grains by Milene Puntel Osmari, João Pedro Velho, Marjana Chantal Waechter, Rodrigo Rutz, Francilaine Eloise de Marchi, Paulo Sérgio Gois Almeida, Ranulfo Combuca da Silva Júnior, Geraldo Tadeu dos Santos

    Published 2019-10-01
    “…The cooling was aimed to avoid the heating of the samples during their processing, in order to reduce the chances of FA profile alterations. The application of nitrogen positively influenced the production of grains and oil ha-1 of the cultivars, improved the Brown flax dry matter in vitro digestibility and the Golden flax neutral detergent fiber, ether extract and crude protein amounts. …”
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    Consumer Practices and Risk Factors that Predispose to Premature Browning in Cooked Ground Beef by Deborah L. VanOverbeke, Gretchen Mafi, J. L. Lusk, R. Reuter, Ranjith Ramanathan

    Published 2019-12-01
    “…Interestingly, 69% of respondents noted that they like a brown interior color of cooked patties. If the patties were prone to premature browning, the chances of consuming undercooked patties are higher. …”
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    Brown Sequard syndrome in a patient with Klippel-Feil syndrome following minor trauma: a case report and literature review by Shuyi Zhang, Zhao Wang, Shuao Zhang, Chenshui Lu, Zhengpeng Liu, Chan Kang, Fengfei Lin, Dongze Lin, Licai Huang, Yilong Zhang

    Published 2023-09-01
    “…However, there is no literature report on Brown-Sequard syndrome after trauma. We report a case of Brown-Sequard syndrome following minor trauma in a patient with KFS type III. …”
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    Rock Slope Stability Of Ponorogo - Pacitan Road Km 232.5 Using Rock Mass Rating (Rmr) And Rocplane Software by Hasyim Alhadar, Arief Rachmansyah, Eko Andi Suryo

    Published 2021-10-01
    “…Slope stability analysis based on the generalized criteria Hoek & Brown failure obtained a safety factor value of 1.55 with a slope angle of 60°. …”
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    Impact of Novel Active Layer-by-Layer Edible Coating on the Qualitative and Biochemical Traits of Minimally Processed ‘Annurca Rossa del Sud’ Apple Fruit by Anna Magri, Pietro Rega, Giuseppe Capriolo, Milena Petriccione

    Published 2023-05-01
    “…This process causes a loss of quality in fresh-cut apples, resulting in browning of the fruit surface. By acting as a semipermeable barrier to gases and water vapor and thus lowering respiration, enzymatic browning, and water loss, edible coatings can provide a chance to increase the shelf life of fresh-cut produce. …”
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