Forniamo informazioni su eventuali restrizioni prevalentemente per i prodotti chimici. Per altre tipologie di prodotto siamo in grado di fornire soltanto informazioni limitate. Nessuna segnalazione significa che nessuno dei componenti è citato in un elenco. È dovere dell’utilizzatore assicurarsi che il prodotto venga impiegato in maniera sicura e a norme di legge.
Clinical chemistry and laboratory medicine, 53(8), 1249-1257 (2015-02-27)
Since the urinary concentration of 4-(methylnitrosamino)-1-(3-pyridyl)-1-butanol (NNAL) is a reliable biomarker of exposure to tobacco smoke, we developed a relatively simple high-throughput chromatographic method to quantify total urinary NNAL concentrations in the general population. The high-throughput analytical method was developed
The Journal of prosthetic dentistry, 108(1), 51-57 (2012-07-07)
Coatings of zirconite, Y(2)O(3) or ZrO(2) on wax patterns before investing in phosphate-bonded investments have been recommended to reduce the reaction layer in titanium castings, but they are not easily obtainable. Spinel-based investments are relatively stable with molten titanium and
International journal of food microbiology, 160(2), 87-93 (2012-11-28)
Sulphur-containing amino acids, cysteine and methionine, are generally found in very low concentrations in grape-juice. The objective of this study was to identify the effects of methionine on aroma compounds formation. Nitrogen source effects on growth, fermentative behaviour and aroma
Pichia fermentans DiSAABA 726 is a biofilm-forming yeast that undergoes dimorphic transition. Under yeast-like morphology it controls brown rot caused by Monilia spp. on apple fruit, while under pseudohyphal form, it shows pathogenic behaviour itself on peach fruit. The present
International journal of food microbiology, 151(1), 87-92 (2011-09-10)
Knowledge of physiological behavior of indigenous tequila yeast used in fermentation process is still limited. Yeasts have significant impact on the productivity fermentation process as well as the sensorial characteristics of the alcoholic beverage. For these reasons a better knowledge
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