The Nature of Biological Systems as Revealed by Thermal Methods

1. Order-disorder conformational transitions of carbohydrate polymers
A. Cesàro, F. Sussich, L. Navarini

2. Thermal analyses and combined techniques in food physical chemistry
A. Schiraldi

3. Recrystallisation of starch studied with MDSC
P. Meuter, H. Rahier, B. Mele

4. Calorimetric information about food and food constituents
A. Raemy, P. Lambelet, Ph. Rousset

5. Using DSC for monitoring protein conformation stability and effects on fat droplets crystallinity in complex food emulsions
P. Relkin

6. Structural and functional studies of muscle proteins by using differential scanning calorimetry
D. I. Levitsky

7. Effect of nucleotides and environmental factors on the intermediate states of ATP hydrolysis cycle in skeletal muscle fibres
D. OLõrinczy

8. Thermal investigation on whole plants and plant tissues
I. Lamprecht, E. Schmolz

9. Thermobiochemical studies of animal cell systems in vitro
R. B. Kemp

10. Thermal investigations on social insects
E. Schmolz, I. Lamprecht

11. DSC examination of the musculosceletal system
P. Than, I. Domán, D. Lorinczy

12. Quantitative thermal analysis of carbohydrate-water systems
M. Pyda

13. Statistical mechanical analysis of protein heat capacity accompanied with thermal transition
Shun-ichi Kidokoro

DRM-restrictions

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Avainsanat: SCIENCE / Chemistry / General SCI013000