opus software version 7.5 (Bruker Corporation)
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Bruker Corporation
opus software version 7.5
Opus Software Version 7.5, supplied by Bruker Corporation, 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/opus+software+version+7%2E5/opus+software+version+6+5/pmc12196893-162-15-21
Average 90 stars, based on 1 article reviews
Opus Software Version 7.5, supplied by Bruker Corporation, 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/opus+software+version+7%2E5/opus+software+version+6+5/pmc12196893-162-15-21
Average 90 stars, based on 1 article reviews
opus software version 7.5 - by Bioz Stars,
2026-11
90/100 stars
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Produced:Article Title: Liver glycogen fragility in the presence of hydrogen-bond breakers. Article Snippet: The spectra between 4000 and 400 cm− 1 were captured using Article Title: Hydrophilic polymer coating delamination during neurointerventional treatment after microcatheter withdrawal: particulate identification through attenuated total reflection Fourier-transform infrared spectroscopy Article Snippet: Article Title: ATP-Triggered Fe(CN) 2 CO Synthon Transfer from the Maturase HypCD to the Active Site of Apo-[NiFe]-Hydrogenase. Article Snippet: Article Title: Glycation of tilapia protein hydrolysate decreases cellular antioxidant activity upon in vitro gastrointestinal digestion. Article Snippet: The triplicate spectra of each sample were averaged, baseline corrected, normalized, and calculated for the second derivative with 13 smoothing points using X. Zhang et al. Food Chemistry: X 21 (2024) 101228 the Article Title: Pea protein isolates affected by ultrasound and NaCl used for dysphagia's texture-modified food: Rheological, gel, and structural properties Article Snippet: Providing texture-modified food for dysphagia patients has been one of the most effective treatment methods.. The current study aimed to evaluate a specially designed commercial pea protein isolate (PPIc) -based texturemodified food by ultrasonic treatment (US, 390 W; 20 min) at different NaCl concentrations by adjusting its texture and structure.. The results showed that US can improve the texture properties of PPIc within a certain range of NaCl concentration (0.03–0.6 M). Article Title: Preparation of a Biomedical Scaffold from High-Molecular-Weight Poly-DL-Lactic Acid Synthesized via Ring-Opening Polymerization Article Snippet: To confirm that the produced material was PDLLA, the FTIR technique was used, specifically the Article Title: Cellulose/Grape-Seed-Extract Composite Films with High Transparency and Ultraviolet Shielding Performance Fabricated from Old Cotton Textiles Article Snippet: The Software:Article Title: Liver glycogen fragility in the presence of hydrogen-bond breakers. Article Snippet: The spectra between 4000 and 400 cm− 1 were captured using Article Title: Hydrophilic polymer coating delamination during neurointerventional treatment after microcatheter withdrawal: particulate identification through attenuated total reflection Fourier-transform infrared spectroscopy Article Snippet: Article Title: ATP-Triggered Fe(CN) 2 CO Synthon Transfer from the Maturase HypCD to the Active Site of Apo-[NiFe]-Hydrogenase. Article Snippet: Article Title: Glycation of tilapia protein hydrolysate decreases cellular antioxidant activity upon in vitro gastrointestinal digestion. Article Snippet: The triplicate spectra of each sample were averaged, baseline corrected, normalized, and calculated for the second derivative with 13 smoothing points using X. Zhang et al. Food Chemistry: X 21 (2024) 101228 the Article Title: Pea protein isolates affected by ultrasound and NaCl used for dysphagia's texture-modified food: Rheological, gel, and structural properties Article Snippet: Providing texture-modified food for dysphagia patients has been one of the most effective treatment methods.. The current study aimed to evaluate a specially designed commercial pea protein isolate (PPIc) -based texturemodified food by ultrasonic treatment (US, 390 W; 20 min) at different NaCl concentrations by adjusting its texture and structure.. The results showed that US can improve the texture properties of PPIc within a certain range of NaCl concentration (0.03–0.6 M). Article Title: Preparation of a Biomedical Scaffold from High-Molecular-Weight Poly-DL-Lactic Acid Synthesized via Ring-Opening Polymerization Article Snippet: To confirm that the produced material was PDLLA, the FTIR technique was used, specifically the Article Title: Cellulose/Grape-Seed-Extract Composite Films with High Transparency and Ultraviolet Shielding Performance Fabricated from Old Cotton Textiles Article Snippet: The Spectroscopy:Article Title: Liver glycogen fragility in the presence of hydrogen-bond breakers. Article Snippet: The spectra between 4000 and 400 cm− 1 were captured using Article Title: Hydrophilic polymer coating delamination during neurointerventional treatment after microcatheter withdrawal: particulate identification through attenuated total reflection Fourier-transform infrared spectroscopy Article Snippet: Article Title: ATP-Triggered Fe(CN) 2 CO Synthon Transfer from the Maturase HypCD to the Active Site of Apo-[NiFe]-Hydrogenase. Article Snippet: Article Title: Glycation of tilapia protein hydrolysate decreases cellular antioxidant activity upon in vitro gastrointestinal digestion. Article Snippet: The triplicate spectra of each sample were averaged, baseline corrected, normalized, and calculated for the second derivative with 13 smoothing points using X. Zhang et al. Food Chemistry: X 21 (2024) 101228 the Article Title: Pea protein isolates affected by ultrasound and NaCl used for dysphagia's texture-modified food: Rheological, gel, and structural properties Article Snippet: Providing texture-modified food for dysphagia patients has been one of the most effective treatment methods.. The current study aimed to evaluate a specially designed commercial pea protein isolate (PPIc) -based texturemodified food by ultrasonic treatment (US, 390 W; 20 min) at different NaCl concentrations by adjusting its texture and structure.. The results showed that US can improve the texture properties of PPIc within a certain range of NaCl concentration (0.03–0.6 M). Article Title: Preparation of a Biomedical Scaffold from High-Molecular-Weight Poly-DL-Lactic Acid Synthesized via Ring-Opening Polymerization Article Snippet: To confirm that the produced material was PDLLA, the FTIR technique was used, specifically the Article Title: Cellulose/Grape-Seed-Extract Composite Films with High Transparency and Ultraviolet Shielding Performance Fabricated from Old Cotton Textiles Article Snippet: The |