81 results on '"Williams, Pascale"'
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2. Microfluidic 3-dimensional bioprinting and 2-dimensional micropatterns as tools to bioengineer biliary ducts
3. Effect of applying elicitors to Vitis vinifera L. cv. Monastrell at different ripening times on the complex carbohydrates of the resulting wines
4. Structural characteristics of Saccharomyces cerevisiae mannoproteins: Impact of their polysaccharide part
5. Construction of functional biliary epithelial branched networks with predefined geometry using digital light stereolithography
6. Determination of Must and Wine Polysaccharides by Gas Chromatography-Mass Spectrometry (GC-MS) and Size-Exclusion Chromatography (SEC)
7. Self-Organogenesis from 2D Micropatterns to 3D Biomimetic Biliary Trees
8. Acacia gums new fractions and sparkling base wines: How their biochemical and structural properties impact foamability?
9. Determination of Must and Wine Polysaccharides by Gas Chromatography-Mass Spectrometry (GC-MS) and Size-Exclusion Chromatography (SEC)
10. Determination of Must and Wine Polysaccharides by Gas Chromatography–Mass Spectrometry (GC–MS) and Size-Exclusion Chromatography (SEC)
11. Construction of functional biliary epithelial branched networks with predefined geometry using digital light stereolithography
12. Self-Organogenesis from 2D Micropatterns to 3D Biomimetic Biliary Trees
13. Recent advances in the knowledge of wine oligosaccharides
14. Fractionation and characterization of polyphenolic compounds and macromolecules in red wine by asymmetrical flow field-flow fractionation
15. Bioengineering of 3D bile ducts from 2D micropatterns by self-organogenesis
16. Generation and Quantitative Characterization of Functional and Polarized Biliary Epithelial Cysts
17. Generation and Quantitative Characterization of Functional and Polarized Biliary Epithelial Cysts
18. Improvement of the foamability of sparkling base wines by the addition of Acacia gums
19. Multimethod Approach for Extensive Characterization of Gallnut Tannin Extracts
20. Impact of Botrytis cinerea Contamination on the Characteristics and Foamability of Yeast Macromolecules Released during the Alcoholic Fermentation of a Model Grape Juice
21. Fractionation of Acacia seyal gum by ion exchange chromatography
22. Biophysical Control of Bile Duct Epithelial Morphogenesis in Natural and Synthetic Scaffolds
23. The colloidal stabilization of young red wine by Acacia senegal gum: The involvement of the protein backbone from the protein-rich arabinogalactan-proteins
24. Inhibition Mechanisms of Wine Polysaccharides on Salivary Protein Precipitation
25. The pectic polysaccharide rhamnogalacturonan II is a major component of the polysaccharides present in fruit-derived products
26. The impact of distillation process on the chemical composition and potential prebiotic activity of different oligosaccharidic fractions extracted from grape seeds
27. Recovery, structure and physicochemical properties of an aggregate-rich fraction from Acacia senegal gum
28. TetrahymenaRIB72A and RIB72B are microtubule inner proteins in the ciliary doublet microtubules
29. Preharvest Application of Elicitors to Monastrell Grapes: Impact on Wine Polysaccharide and Oligosaccharide Composition
30. Proteins that control the geometry of microtubules at the ends of cilia
31. TetrahymenaRIB72A and RIB72B are Microtubule Inner Proteins in the ciliary doublet microtubules
32. Flexibility and Hydration of Amphiphilic Hyperbranched Arabinogalactan-Protein from Plant Exudate: A Volumetric Perspective
33. #BlackHealingMatters in the Time of #BlackLivesMatter
34. The role of wine polysaccharides on salivary protein-tannin interaction: A molecular approach
35. Effect of grape juice press fractioning on polysaccharide and oligosaccharide compositions of Pinot meunier and Chardonnay Champagne base wines
36. Polysaccharides and Oligosaccharides Produced on Malvar Wines Elaborated with Torulaspora delbrueckii CLI 918 and Saccharomyces cerevisiae CLI 889 Native Yeasts from D.O. “Vinos de Madrid”
37. Polysaccharides, oligosaccharides and nitrogenous compounds change during the ageing of Tempranillo and Verdejo sparkling wines
38. Influence of Grape Maturity on Complex Carbohydrate Composition of Red Sparkling Wines
39. Models based on ultraviolet spectroscopy, polyphenols, oligosaccharides and polysaccharides for prediction of wine astringency
40. Acacia senegal vs. Acacia seyal gums – Part 1: Composition and structure of hyperbranched plant exudates
41. Oligosaccharides of Cabernet Sauvignon, Syrah and Monastrell red wines
42. Complex Carbohydrates of Red Wine: Characterization of the Extreme Diversity of Neutral Oligosaccharides by ESI-MS
43. Parameciumswimming and ciliary beating patterns: a study on four RNA interference mutations
44. Effect of enzyme additions on the oligosaccharide composition of Monastrell red wines from four different wine-growing origins in Spain
45. Polyphenolic, polysaccharide and oligosaccharide composition of Tempranillo red wines and their relationship with the perceived astringency
46. Exopolysaccharide (EPS) Synthesis by Oenococcus oeni: From Genes to Phenotypes
47. Purification and Structural Characterization of a Type II Arabinogalactan-Protein from Champagne Wine
48. Polysaccharide Composition of Monastrell Red Wines from Four Different Spanish Terroirs: Effect of Wine-Making Techniques
49. Effect of Aging on Lees and of Three Different Dry Yeast Derivative Products on Verdejo White Wine Composition and Sensorial Characteristics
50. Ultrastructure of cilia and flagella - back to the future!
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