differential scanning calorimeter model 200 f3 maia (NETZSCH)
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NETZSCH
differential scanning calorimeter model 200 f3 maia
Differential Scanning Calorimeter Model 200 F3 Maia, supplied by NETZSCH, 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/differential+scanning+calorimeter+model+200+f3+maia/dsc+204/pm40580598-104-38-45
Average 90 stars, based on 1 article reviews
Differential Scanning Calorimeter Model 200 F3 Maia, supplied by NETZSCH, 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/differential+scanning+calorimeter+model+200+f3+maia/dsc+204/pm40580598-104-38-45
Average 90 stars, based on 1 article reviews
differential scanning calorimeter model 200 f3 maia - by Bioz Stars,
2026-09
90/100 stars
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other:Article Title: Effects of high temperature after pollination on physicochemical properties of waxy maize flour during grain development. Article Snippet: BACKGROUND: Waxy maize is grown in South China, where high temperatures frequently prevail.. The effect of high-temperature stress on grain development of waxy maize is not known.. RESULTS: High temperature decreased the grain fresh weight and volume, and lowered the grain dry weight and water content after 22 days after pollination (DAP). Article Title: Heat Stress at Different Grain Filling Stages Affects Fresh Waxy Maize Grain Yield and Quality Article Snippet: 23 The effects of heat stress (mean day/night temperature was 29/18°C and 35/18°C for control and 24 heat stress treatments, respectively) at 1–10 or 11–20 days after pollination (DAP) on grain yield 25 and quality of two waxy maize varieties, Suyunuo5 and Yunuo7, were studied.. The decrease in grain 26 number and fresh grain yield was more severe when heat stress introduced early.. The responses of 27 grain weight and its components to heat stress were dependent on the variety and heat stress stage. Article Title: The effects of field pre-harvest sprouting on the morphological structure and physicochemical properties of rice (Oryza sativa L.) starch. Article Snippet: Accepted Manuscript The effects of field pre-harvest sprouting on the morphological structure and physicochemical properties of rice (Oryza sativa L.) starch Dawei Zhu, Zihui Qian, Haiyan Wei, Baowei Guo, Ke Xu, Qigen Dai, Hongcheng Zhang, Zhongyang Huo PII: S0308-8146(18)31945-9 DOI: https://doi.org/10.1016/j.foodchem.2018.11.017 Reference: FOCH 23825 To appear in: Food Chemistry Received Date: 28 January 2018 Revised Date: 10 October 2018 Accepted Date: 1 November 2018 Please cite this article as: Zhu, D., Qian, Z., Wei, H., Guo, B., Xu, K., Dai, Q., Zhang, H., Huo, Z., The effects of field pre-harvest sprouting on the morphological structure and physicochemical properties of rice (Oryza sativa L.) starch, Food Chemistry (2018), doi: https://doi.org/10.1016/j.foodchem.2018.11.017 This is a PDF file of an unedited manuscript that has been accepted for publication.. As a service to our customers we are providing this early version of the manuscript.. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Article Title: Effect of Shading During Grain Filling on the Physicochemical Properties of Fresh Waxy Maize Article Snippet: The thermal characteristics of flour were studied using a Article Title: Effects of drought after pollination on grain yield and quality of fresh waxy maize. Article Snippet: BACKGROUND: Waxy maize is consumed as a vegetable when harvested at fresh stage (23–26 days after pollination) in China.. Fresh waxy maize is normally grown under rain-fed conditions and suffers drought frequently during plant growth.. The effect of drought on grain development of fresh waxymaize is not known. Control:Article Title: Reducing chalkiness and enhancing quality and yield in hybrid indica rice at the middle panicle position through optimal water and nitrogen management. Article Snippet: Chalkiness considerably impacts rice quality and is influenced by water and fertilizer management.. This study investigates the regulatory mechanisms of water and nitrogen management on yield and chalkiness across different panicle positions.. Compared to the upper and lower panicle positions, grain yield from the middle panicle position was significantly increased by 8.58–55.63 %, especially significantly increased the starch branching enzyme (SEB), adenosine diphosphate glucose pyrophosphorylase (ADPG), protein content, B1 chain (DP13–24) and 1045/1022 cm 1, which were responsible for chalkiness reduction. Starch:Article Title: Investigating the influence of the molecular structure and physiochemical properties of starches from glutinous and japonica sorghum on light-flavor liquor fermentation. Article Snippet: Glutinous and japonica sorghum can be applied to different production processes by their amylopectin content and starch structure.. However, the differences in the fine structure and physiochemistry properties of their starches, as well as their fermentation properties remain unclear.. Compared with japonica sorghum, glutinous sorghum has a higher amylopectin content, short amylose chain content, relative crystallinity, and ΔHgel, but lower setback (SB), and starch granule size. Article Title: Effects of storage on the starch fine structure and physicochemical properties of different rice variety types. Article Snippet: The genotype of rice variety is important factor that affect grain quality during storage.. In this study, japonica, indica, and indica–japonica hybrid rice were selected to reveal the changes in amylase activities, starch fine structure, and physicochemical properties after one year of storage.. Amylase activities decreased after storage and starch molecules were degraded, which, respectively, decreased and increased the content of the amylopectin long chains (DP 37+) and amylose. |