chromeleon software package version 6.80 (Thermo Fisher)
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chromeleon software package version 6.80
Chromeleon Software Package Version 6.80, supplied by Thermo Fisher, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/chromeleon+6%2E80+software/chromeleon+software/pm40002042-71-10-15
Average 90 stars, based on 1 article reviews
Chromeleon Software Package Version 6.80, supplied by Thermo Fisher, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/chromeleon+6%2E80+software/chromeleon+software/pm40002042-71-10-15
Average 90 stars, based on 1 article reviews
chromeleon software package version 6.80 - by Bioz Stars,
2026-09
90/100 stars
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Software:Article Title: A gene cluster in Ginkgo biloba encodes unique multifunctional cytochrome P450s that initiate ginkgolide biosynthesis. Article Snippet: Data from the Dionex UltiMate® 3000 Quaternary Rapid Separation UHPLC focused system and Bruker Daltonics Compact qTOF mass spectrometer was collected using Article Title: Advancing Quantification of Water-Extractable Arabinoxylan in Beer: A High-Throughput Approach. Article Snippet: Data evaluation was performed using Article Title: Reinvestigating the Preferential Enrichment of DL-Arginine Fumarate: New Thoughts on the Mechanism of This Far from Equilibrium Crystallization Phenomenon. Article Snippet: Data processing was performed using Article Title: Engineering of substrate specificity in a plant cell-wall modifying enzyme through alterations of carboxyl-terminal amino acid residues. Article Snippet: The Article Title: Influence of fermentation conditions on the secretion of seripauperin 5 (PAU5) by industrial sparkling wine strains of Saccharomyces cerevisiae. Article Snippet: The yeast mannoprotein seripauperin 5 (PAU5) from Saccharomyces cerevisiae is a negative gushing biomarker in sparkling wine with a direct gushing-reducing effect.. The knowledge about the influence of the yeast strain and the fermentation conditions on the PAU5 content in the final product could reduce the gushing potential of sparkling wines and avoid economic losses for sparkling wine producers.. The potential of 30 different commercially used (sparkling) wine S. cerevisiae strains to produce PAU5 was analyzed by RP-HPLC. Article Title: Advancing Quantification of Water-Extractable Arabinoxylan in Beer: A High-Throughput Approach Article Snippet: Data evaluation was performed using Article Title: Formation and degradation of 3‐deoxyglucosone as a key intermediate for ageing indicators during wort boiling Article Snippet: Data evaluation was performed by Article Title: Another building block in the plant cell wall: Barley xyloglucan xyloglucosyl transferases link covalently xyloglucan and anionic oligosaccharides derived from pectin. Article Snippet: Control:Article Title: A gene cluster in Ginkgo biloba encodes unique multifunctional cytochrome P450s that initiate ginkgolide biosynthesis. Article Snippet: Data from the Dionex UltiMate® 3000 Quaternary Rapid Separation UHPLC focused system and Bruker Daltonics Compact qTOF mass spectrometer was collected using Article Title: Advancing Quantification of Water-Extractable Arabinoxylan in Beer: A High-Throughput Approach. Article Snippet: Data evaluation was performed using Article Title: Reinvestigating the Preferential Enrichment of DL-Arginine Fumarate: New Thoughts on the Mechanism of This Far from Equilibrium Crystallization Phenomenon. Article Snippet: Data processing was performed using Article Title: Engineering of substrate specificity in a plant cell-wall modifying enzyme through alterations of carboxyl-terminal amino acid residues. Article Snippet: The Article Title: Influence of fermentation conditions on the secretion of seripauperin 5 (PAU5) by industrial sparkling wine strains of Saccharomyces cerevisiae. Article Snippet: The yeast mannoprotein seripauperin 5 (PAU5) from Saccharomyces cerevisiae is a negative gushing biomarker in sparkling wine with a direct gushing-reducing effect.. The knowledge about the influence of the yeast strain and the fermentation conditions on the PAU5 content in the final product could reduce the gushing potential of sparkling wines and avoid economic losses for sparkling wine producers.. The potential of 30 different commercially used (sparkling) wine S. cerevisiae strains to produce PAU5 was analyzed by RP-HPLC. Article Title: Advancing Quantification of Water-Extractable Arabinoxylan in Beer: A High-Throughput Approach Article Snippet: Data evaluation was performed using Article Title: Formation and degradation of 3‐deoxyglucosone as a key intermediate for ageing indicators during wort boiling Article Snippet: Data evaluation was performed by Article Title: Another building block in the plant cell wall: Barley xyloglucan xyloglucosyl transferases link covalently xyloglucan and anionic oligosaccharides derived from pectin. Article Snippet: Mass Spectrometry:Article Title: A gene cluster in Ginkgo biloba encodes unique multifunctional cytochrome P450s that initiate ginkgolide biosynthesis. Article Snippet: Data from the Dionex UltiMate® 3000 Quaternary Rapid Separation UHPLC focused system and Bruker Daltonics Compact qTOF mass spectrometer was collected using Article Title: Advancing Quantification of Water-Extractable Arabinoxylan in Beer: A High-Throughput Approach. Article Snippet: Data evaluation was performed using Article Title: Reinvestigating the Preferential Enrichment of DL-Arginine Fumarate: New Thoughts on the Mechanism of This Far from Equilibrium Crystallization Phenomenon. Article Snippet: Data processing was performed using Article Title: Engineering of substrate specificity in a plant cell-wall modifying enzyme through alterations of carboxyl-terminal amino acid residues. Article Snippet: The Article Title: Influence of fermentation conditions on the secretion of seripauperin 5 (PAU5) by industrial sparkling wine strains of Saccharomyces cerevisiae. Article Snippet: The yeast mannoprotein seripauperin 5 (PAU5) from Saccharomyces cerevisiae is a negative gushing biomarker in sparkling wine with a direct gushing-reducing effect.. The knowledge about the influence of the yeast strain and the fermentation conditions on the PAU5 content in the final product could reduce the gushing potential of sparkling wines and avoid economic losses for sparkling wine producers.. The potential of 30 different commercially used (sparkling) wine S. cerevisiae strains to produce PAU5 was analyzed by RP-HPLC. Article Title: Advancing Quantification of Water-Extractable Arabinoxylan in Beer: A High-Throughput Approach Article Snippet: Data evaluation was performed using Article Title: Formation and degradation of 3‐deoxyglucosone as a key intermediate for ageing indicators during wort boiling Article Snippet: Data evaluation was performed by Article Title: Another building block in the plant cell wall: Barley xyloglucan xyloglucosyl transferases link covalently xyloglucan and anionic oligosaccharides derived from pectin. Article Snippet: Quantitation Assay:Article Title: A gene cluster in Ginkgo biloba encodes unique multifunctional cytochrome P450s that initiate ginkgolide biosynthesis. Article Snippet: Data from the Dionex UltiMate® 3000 Quaternary Rapid Separation UHPLC focused system and Bruker Daltonics Compact qTOF mass spectrometer was collected using Article Title: Advancing Quantification of Water-Extractable Arabinoxylan in Beer: A High-Throughput Approach. Article Snippet: Data evaluation was performed using Article Title: Reinvestigating the Preferential Enrichment of DL-Arginine Fumarate: New Thoughts on the Mechanism of This Far from Equilibrium Crystallization Phenomenon. Article Snippet: Data processing was performed using Article Title: Engineering of substrate specificity in a plant cell-wall modifying enzyme through alterations of carboxyl-terminal amino acid residues. Article Snippet: The Article Title: Influence of fermentation conditions on the secretion of seripauperin 5 (PAU5) by industrial sparkling wine strains of Saccharomyces cerevisiae. Article Snippet: The yeast mannoprotein seripauperin 5 (PAU5) from Saccharomyces cerevisiae is a negative gushing biomarker in sparkling wine with a direct gushing-reducing effect.. The knowledge about the influence of the yeast strain and the fermentation conditions on the PAU5 content in the final product could reduce the gushing potential of sparkling wines and avoid economic losses for sparkling wine producers.. The potential of 30 different commercially used (sparkling) wine S. cerevisiae strains to produce PAU5 was analyzed by RP-HPLC. Article Title: Advancing Quantification of Water-Extractable Arabinoxylan in Beer: A High-Throughput Approach Article Snippet: Data evaluation was performed using Article Title: Formation and degradation of 3‐deoxyglucosone as a key intermediate for ageing indicators during wort boiling Article Snippet: Data evaluation was performed by Article Title: Another building block in the plant cell wall: Barley xyloglucan xyloglucosyl transferases link covalently xyloglucan and anionic oligosaccharides derived from pectin. Article Snippet: Molecular Weight:Article Title: A gene cluster in Ginkgo biloba encodes unique multifunctional cytochrome P450s that initiate ginkgolide biosynthesis. Article Snippet: Data from the Dionex UltiMate® 3000 Quaternary Rapid Separation UHPLC focused system and Bruker Daltonics Compact qTOF mass spectrometer was collected using Article Title: Advancing Quantification of Water-Extractable Arabinoxylan in Beer: A High-Throughput Approach. Article Snippet: Data evaluation was performed using Article Title: Reinvestigating the Preferential Enrichment of DL-Arginine Fumarate: New Thoughts on the Mechanism of This Far from Equilibrium Crystallization Phenomenon. Article Snippet: Data processing was performed using Article Title: Engineering of substrate specificity in a plant cell-wall modifying enzyme through alterations of carboxyl-terminal amino acid residues. Article Snippet: The Article Title: Influence of fermentation conditions on the secretion of seripauperin 5 (PAU5) by industrial sparkling wine strains of Saccharomyces cerevisiae. Article Snippet: The yeast mannoprotein seripauperin 5 (PAU5) from Saccharomyces cerevisiae is a negative gushing biomarker in sparkling wine with a direct gushing-reducing effect.. The knowledge about the influence of the yeast strain and the fermentation conditions on the PAU5 content in the final product could reduce the gushing potential of sparkling wines and avoid economic losses for sparkling wine producers.. The potential of 30 different commercially used (sparkling) wine S. cerevisiae strains to produce PAU5 was analyzed by RP-HPLC. Article Title: Advancing Quantification of Water-Extractable Arabinoxylan in Beer: A High-Throughput Approach Article Snippet: Data evaluation was performed using Article Title: Formation and degradation of 3‐deoxyglucosone as a key intermediate for ageing indicators during wort boiling Article Snippet: Data evaluation was performed by Article Title: Another building block in the plant cell wall: Barley xyloglucan xyloglucosyl transferases link covalently xyloglucan and anionic oligosaccharides derived from pectin. Article Snippet: Chromatography:Article Title: A gene cluster in Ginkgo biloba encodes unique multifunctional cytochrome P450s that initiate ginkgolide biosynthesis. Article Snippet: Data from the Dionex UltiMate® 3000 Quaternary Rapid Separation UHPLC focused system and Bruker Daltonics Compact qTOF mass spectrometer was collected using Article Title: Advancing Quantification of Water-Extractable Arabinoxylan in Beer: A High-Throughput Approach. Article Snippet: Data evaluation was performed using Article Title: Reinvestigating the Preferential Enrichment of DL-Arginine Fumarate: New Thoughts on the Mechanism of This Far from Equilibrium Crystallization Phenomenon. Article Snippet: Data processing was performed using Article Title: Engineering of substrate specificity in a plant cell-wall modifying enzyme through alterations of carboxyl-terminal amino acid residues. Article Snippet: The Article Title: Influence of fermentation conditions on the secretion of seripauperin 5 (PAU5) by industrial sparkling wine strains of Saccharomyces cerevisiae. Article Snippet: The yeast mannoprotein seripauperin 5 (PAU5) from Saccharomyces cerevisiae is a negative gushing biomarker in sparkling wine with a direct gushing-reducing effect.. The knowledge about the influence of the yeast strain and the fermentation conditions on the PAU5 content in the final product could reduce the gushing potential of sparkling wines and avoid economic losses for sparkling wine producers.. The potential of 30 different commercially used (sparkling) wine S. cerevisiae strains to produce PAU5 was analyzed by RP-HPLC. Article Title: Advancing Quantification of Water-Extractable Arabinoxylan in Beer: A High-Throughput Approach Article Snippet: Data evaluation was performed using Article Title: Formation and degradation of 3‐deoxyglucosone as a key intermediate for ageing indicators during wort boiling Article Snippet: Data evaluation was performed by Article Title: Another building block in the plant cell wall: Barley xyloglucan xyloglucosyl transferases link covalently xyloglucan and anionic oligosaccharides derived from pectin. Article Snippet: |