NO20083300L - Smaksstoffer med lavt akrylamidinnhold - Google Patents
Smaksstoffer med lavt akrylamidinnholdInfo
- Publication number
- NO20083300L NO20083300L NO20083300A NO20083300A NO20083300L NO 20083300 L NO20083300 L NO 20083300L NO 20083300 A NO20083300 A NO 20083300A NO 20083300 A NO20083300 A NO 20083300A NO 20083300 L NO20083300 L NO 20083300L
- Authority
- NO
- Norway
- Prior art keywords
- flavors
- yeast
- acrylamide content
- low acrylamide
- amount
- Prior art date
Links
- HRPVXLWXLXDGHG-UHFFFAOYSA-N Acrylamide Chemical compound NC(=O)C=C HRPVXLWXLXDGHG-UHFFFAOYSA-N 0.000 title abstract 2
- 239000000796 flavoring agent Substances 0.000 title 1
- 235000019634 flavors Nutrition 0.000 title 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 2
- 239000003531 protein hydrolysate Substances 0.000 abstract 2
- 239000012138 yeast extract Substances 0.000 abstract 2
- DCXYFEDJOCDNAF-UHFFFAOYSA-N Asparagine Natural products OC(=O)C(N)CC(N)=O DCXYFEDJOCDNAF-UHFFFAOYSA-N 0.000 abstract 1
- DCXYFEDJOCDNAF-REOHCLBHSA-N L-asparagine Chemical compound OC(=O)[C@@H](N)CC(N)=O DCXYFEDJOCDNAF-REOHCLBHSA-N 0.000 abstract 1
- 229960001230 asparagine Drugs 0.000 abstract 1
- 235000009582 asparagine Nutrition 0.000 abstract 1
- 229940041514 candida albicans extract Drugs 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/347—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of proteins from microorganisms or unicellular algae
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/14—Yeasts or derivatives thereof
- A23L33/145—Extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y305/00—Hydrolases acting on carbon-nitrogen bonds, other than peptide bonds (3.5)
- C12Y305/01—Hydrolases acting on carbon-nitrogen bonds, other than peptide bonds (3.5) in linear amides (3.5.1)
- C12Y305/01001—Asparaginase (3.5.1.1)
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Microbiology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Organic Chemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Cell Biology (AREA)
- General Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Zoology (AREA)
- General Health & Medical Sciences (AREA)
- Wood Science & Technology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seasonings (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Fats And Perfumes (AREA)
- Fodder In General (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Foreliggende oppfinnelse beskriver nye gjærekstrakter, autolysert gjær og proteinhydrolysat med en mengde av fritt asparagin som ikke er høyere enn 1 mg/g. Dette gjærekstrakt, autolysert gjær eller proteinhydrolysat kan fordelaktig bli brukt ved fremstilling av et kunstig smaksstoff med en mengde av akrylamid som ikke er høyere enn 800 ppb. Dette kunstige smaksstoff er spesielt egnet til å bli brukt ved smakssetting av matvarer eller fôr.
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US75421905P | 2005-12-28 | 2005-12-28 | |
EP05113023 | 2005-12-28 | ||
PCT/EP2006/012648 WO2007073945A1 (en) | 2005-12-28 | 2006-12-22 | Process flavours with low acrylamide |
Publications (1)
Publication Number | Publication Date |
---|---|
NO20083300L true NO20083300L (no) | 2008-09-22 |
Family
ID=37831709
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
NO20083300A NO20083300L (no) | 2005-12-28 | 2008-07-25 | Smaksstoffer med lavt akrylamidinnhold |
Country Status (15)
Country | Link |
---|---|
US (2) | US20080317904A1 (no) |
EP (2) | EP1971219B2 (no) |
JP (1) | JP5452933B2 (no) |
KR (1) | KR101355783B1 (no) |
AR (1) | AR056858A1 (no) |
AU (1) | AU2006331045B2 (no) |
CA (1) | CA2631839C (no) |
DK (1) | DK3357345T3 (no) |
EA (1) | EA016260B1 (no) |
HK (1) | HK1128202A1 (no) |
IL (1) | IL191980A (no) |
NO (1) | NO20083300L (no) |
PL (2) | PL3357345T3 (no) |
RS (1) | RS57272B2 (no) |
WO (1) | WO2007073945A1 (no) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
PT106520A (pt) * | 2012-09-05 | 2014-03-05 | Univ Do Porto | Método de obtenção de extratos enzimáticos, extratos enzimaticos obtidos pelo referido método e suas aplicações |
Families Citing this family (15)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP5452933B2 (ja) | 2005-12-28 | 2014-03-26 | ディーエスエム アイピー アセッツ ビー.ブイ. | 低アクリルアミドのプロセスフレーバー |
US20120269926A1 (en) * | 2008-02-19 | 2012-10-25 | Xuefeng Yu | Yeast extract and method of producng the same |
JP4909326B2 (ja) * | 2008-04-01 | 2012-04-04 | キリンフードテック株式会社 | チーズ風味及び/又は乳感増強方法 |
CN101669576B (zh) * | 2008-09-12 | 2013-02-20 | 安琪酵母股份有限公司 | 一种酵母组合物及饲料 |
WO2010046313A1 (en) | 2008-10-20 | 2010-04-29 | Dsm Ip Assets B.V. | Fish flavour |
CA2746857A1 (en) * | 2008-12-16 | 2010-06-24 | Novozymes A/S | Stabilization of asparaginase |
CN101756151B (zh) * | 2008-12-24 | 2012-12-12 | 安琪酵母股份有限公司 | 一种高谷氨酸酵母抽提物及其制备方法 |
WO2011000824A2 (en) * | 2009-07-02 | 2011-01-06 | Dsm Ip Assets B.V. | Compositions suitable as a flavour and to the use of these compositions to evoke or enhance koku perception |
RU2603061C2 (ru) | 2010-03-02 | 2016-11-20 | Ренессанс Байосайенс Корп., | Функциональное улучшение микроорганизмов для минимизации продукции акриламида |
DK2713774T3 (da) | 2011-05-31 | 2019-09-23 | Dsm Ip Assets Bv | Fremgangsmåde til fremstilling af et gærafledt produkt, der omfatter reducerende sukker |
RU2769287C2 (ru) * | 2013-01-11 | 2022-03-30 | Импоссибл Фудз Инк. | Способы и композиции пригодных к потреблению материалов |
EP3288394A4 (en) * | 2015-04-28 | 2019-01-23 | Mars, Incorporated | PROCESS FOR THE PREPARATION OF A STERILIZED WASTE FOOD PRODUCT |
WO2021209582A1 (en) * | 2020-04-16 | 2021-10-21 | Dsm Ip Assets B.V. | Dark yeast extract |
MX2022013621A (es) * | 2020-04-29 | 2022-11-16 | Unilever Ip Holdings B V | Proceso para la preparacion de un saborizante. |
US20240130407A1 (en) * | 2021-02-22 | 2024-04-25 | Dsm Ip Assets B.V. | Coated meat or fish substitute |
Family Cites Families (20)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4165391A (en) * | 1976-06-08 | 1979-08-21 | Stauffer Chemical Company | Agent for providing meaty flavor in foods |
JPS5592672A (en) * | 1979-01-05 | 1980-07-14 | Ajinomoto Co Inc | Preparation of yeast extract |
GB8630012D0 (en) * | 1986-12-16 | 1987-01-28 | Ici Plc | Decomposition of acrylamide |
US5216945A (en) * | 1987-04-06 | 1993-06-08 | Nestec S.A. | Apparatus for preparation of a flavoring agent |
CH670743A5 (no) * | 1987-04-06 | 1989-07-14 | Nestle Sa | |
WO2002032231A1 (en) | 2000-10-19 | 2002-04-25 | Edens, Luppo | Protein hydrolysates |
US7037540B2 (en) * | 2002-09-19 | 2006-05-02 | Frito-Lay North America, Inc. | Method for reducing acrylamide formation in thermally processed foods |
US7524519B2 (en) * | 2002-09-20 | 2009-04-28 | The Procter & Gamble Company | Method for reducing acrylamide in foods, foods having reduced levels of acrylamide, and article of commerce |
EP1553848B1 (en) | 2002-10-11 | 2007-09-05 | Novozymes A/S | Method of preparing a heat-treated product |
US7220440B2 (en) | 2002-10-25 | 2007-05-22 | The Procter & Gamble Company | Method for reduction of acrylamide in roasted coffee beans, roasted coffee beans having reduced levels of acrylamide, and article of commerce |
JP2004305201A (ja) * | 2002-11-27 | 2004-11-04 | Hayashibara Biochem Lab Inc | アクリルアミドの生成抑制方法とその用途 |
ES2331068T5 (es) * | 2002-12-19 | 2015-08-10 | Dsm Ip Assets B.V. | Nuevo proceso de producción de alimentos |
JP2004283062A (ja) * | 2003-03-20 | 2004-10-14 | Riken Vitamin Co Ltd | 加熱調理された加工食品 |
US7189422B2 (en) | 2003-06-25 | 2007-03-13 | The Procter And Gamble Company | Method for reduction of acrylamide in cocoa products, cocoa products having reduced levels of acrylamide, and article of commerce |
EP1740059A2 (en) | 2004-02-09 | 2007-01-10 | Cargill, Incorporated | Coating food for reducing acrylamide formation |
US20070190208A1 (en) | 2004-02-26 | 2007-08-16 | Dsm Ip Assets B.V. | Novel food production process |
US20050214411A1 (en) * | 2004-03-29 | 2005-09-29 | Lindsay Robert C | Methods for suppressing acrylamide formation and restoring browned color and flavor |
JP5065006B2 (ja) * | 2004-04-06 | 2012-10-31 | ジボダン ネーダーランド サービシーズ ビー.ブイ. | メイラードフレーバー調製物の製造方法 |
AU2006254206B2 (en) * | 2005-05-31 | 2012-02-02 | Dsm Ip Assets B.V. | Novel process for enzymatic acrylamide reduction in food products |
JP5452933B2 (ja) | 2005-12-28 | 2014-03-26 | ディーエスエム アイピー アセッツ ビー.ブイ. | 低アクリルアミドのプロセスフレーバー |
-
2006
- 2006-12-22 JP JP2008547905A patent/JP5452933B2/ja active Active
- 2006-12-22 DK DK18155969.1T patent/DK3357345T3/da active
- 2006-12-22 EP EP06841240.2A patent/EP1971219B2/en active Active
- 2006-12-22 US US12/097,447 patent/US20080317904A1/en not_active Abandoned
- 2006-12-22 PL PL18155969T patent/PL3357345T3/pl unknown
- 2006-12-22 WO PCT/EP2006/012648 patent/WO2007073945A1/en active Application Filing
- 2006-12-22 RS RS20180655A patent/RS57272B2/sr unknown
- 2006-12-22 KR KR1020087015531A patent/KR101355783B1/ko active IP Right Grant
- 2006-12-22 CA CA2631839A patent/CA2631839C/en active Active
- 2006-12-22 AU AU2006331045A patent/AU2006331045B2/en active Active
- 2006-12-22 EA EA200801605A patent/EA016260B1/ru not_active IP Right Cessation
- 2006-12-22 EP EP18155969.1A patent/EP3357345B1/en not_active Revoked
- 2006-12-22 PL PL06841240T patent/PL1971219T5/pl unknown
- 2006-12-28 AR ARP060105865A patent/AR056858A1/es not_active Application Discontinuation
-
2008
- 2008-06-05 IL IL191980A patent/IL191980A/en active IP Right Grant
- 2008-07-25 NO NO20083300A patent/NO20083300L/no not_active Application Discontinuation
-
2009
- 2009-07-06 HK HK09106050.5A patent/HK1128202A1/xx not_active IP Right Cessation
-
2016
- 2016-05-03 US US15/144,939 patent/US20160249649A1/en not_active Abandoned
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
PT106520A (pt) * | 2012-09-05 | 2014-03-05 | Univ Do Porto | Método de obtenção de extratos enzimáticos, extratos enzimaticos obtidos pelo referido método e suas aplicações |
Also Published As
Publication number | Publication date |
---|---|
PL1971219T3 (pl) | 2018-08-31 |
RS57272B1 (sr) | 2018-08-31 |
CA2631839C (en) | 2013-10-29 |
HK1128202A1 (en) | 2009-10-23 |
CA2631839A1 (en) | 2007-07-05 |
WO2007073945A1 (en) | 2007-07-05 |
EA200801605A1 (ru) | 2008-10-30 |
AU2006331045A1 (en) | 2007-07-05 |
AU2006331045B2 (en) | 2011-11-24 |
EA016260B1 (ru) | 2012-03-30 |
RS57272B2 (sr) | 2020-08-31 |
EP1971219A1 (en) | 2008-09-24 |
KR20080079288A (ko) | 2008-08-29 |
EP3357345B1 (en) | 2020-02-12 |
EP3357345A1 (en) | 2018-08-08 |
JP5452933B2 (ja) | 2014-03-26 |
US20080317904A1 (en) | 2008-12-25 |
IL191980A (en) | 2014-06-30 |
KR101355783B1 (ko) | 2014-01-24 |
PL3357345T3 (pl) | 2020-07-13 |
EP1971219B2 (en) | 2020-05-27 |
JP2009521914A (ja) | 2009-06-11 |
AR056858A1 (es) | 2007-10-24 |
DK3357345T3 (da) | 2020-05-04 |
IL191980A0 (en) | 2008-12-29 |
US20160249649A1 (en) | 2016-09-01 |
PL1971219T5 (pl) | 2020-10-19 |
EP1971219B1 (en) | 2018-03-21 |
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Legal Events
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FC2A | Withdrawal, rejection or dismissal of laid open patent application |