origin (pro) version 8.5 (OriginLab corp)
OriginLab corp manufactures this product 
90
Structured Review
OriginLab corp
origin (pro) version 8.5
Origin (Pro) Version 8.5, supplied by OriginLab corp, 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/origin+pro+version+8%2E5/origin+lab+software/pmc11776196-86-8-10
Average 90 stars, based on 1 article reviews
Origin (Pro) Version 8.5, supplied by OriginLab corp, 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/origin+pro+version+8%2E5/origin+lab+software/pmc11776196-86-8-10
Average 90 stars, based on 1 article reviews
origin (pro) version 8.5 - by Bioz Stars,
2026-09
90/100 stars
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Standard Deviation:Article Title: Substrate Stiffness Modulates the Growth, Phenotype, and Chemoresistance of Ovarian Cancer Cells Article Snippet: Article Title: Fat crystallization of blends of palm oil and anhydrous milk fat: A comparison between static and dynamic-crystallization. Article Snippet: The application of dynamic-crystallization (a combination of shear with rapid cooling) often plays an important role in the production of industrial fat-based products such as shortenings/margarines but has been rarely reported.. In this study, three blends of palm oil (PO) with anhydrous milk fat (AMF) (0, 25 and 50% AMF, w/w) were rapidly crystallized under static (using freezer) and dynamic conditions (using a benchtop scraped surface heat exchanger).. Various techniques including differential scanning calorimetry (DSC), X-ray diffraction (XRD), polarized light microscopy (PLM), rheology and texture analysis were applied to investigate physicochemical properties of fat blends as well as their crystal morphology upon the long-term storage (4 weeks) at 5 °C and 15 °C. Article Title: The glycosyltransferase UGT76B1 modulates N -hydroxy-pipecolic acid homeostasis and plant immunity Article Snippet: Statistical analyses were performed using Origin Pro version 8.5 and Article Title: A novel catalytic heme cofactor in SfmD with a single thioether bond and a bis -His ligand set revealed by a de novo crystal structural and spectroscopic study Article Snippet: Kinetic parameters were obtained by sigmoidal nonlinear curve fitting with the following equation in Article Title: A novel catalytic heme cofactor in SfmD with a single thioether bond and a bis -His ligand set revealed by a de novo crystal structural and spectroscopic study Article Snippet: The reciprocal relaxation times were obtained by fitting the data using the following equation in Article Title: Cinnamic acid is beneficial to diabetic cardiomyopathy via its cardioprotective, anti-inflammatory, anti-dyslipidemia, and antidiabetic properties. Article Snippet: Biochemistry and Molecular Mechanism Laboratory, Division of Agro‐Processing and Technology, CSIR – National Institute for Interdisciplinary Science and Technology (NIIST), Thiruvananthapuram, Kerala, India Academy of Scientific and Innovative Research (AcSIR), Council of Scientific and Industrial Research, Ghaziabad, India Jubilee Centre for Medical Research (JCMR), Jubilee Mission Medical College and Research Institute, Thrissur, Kerala, India Article Title: A novel catalytic heme cofactor in SfmD with a single thioether bond and a bis -His ligand set revealed by a de novo crystal structural and spectroscopic study Article Snippet: Kinetic parameters were obtained by hyperbolic nonlinear curve fitting using the Article Title: Synergism of selective thermal denaturation and glycosylation improves quality characteristics of green soybean tofu. Article Snippet: BACKGROUND: Tofu is rich in nutrients and contains high-quality protein.. However, commercial tofu products usually have weak gel strength and low water holding capacity (WHC).. In the present study, the effects of selective thermal denaturation (STD) time (0–20 min, 5-min interval; 85 °C) and glycosylation (100 °C; 0, 10 and 20 g kg glucose) on the quality characteristics of green soybean tofu were studied through by the evaluation method of the Technique for Order Preference by Similarity to Ideal Solution (TOPSIS) model for the best synergism condition of STD and glycosylation. |
