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Zhao et al. [110] investigated the effects of different preservatives on CSB shelf time.
The effects of hydrocolloids on CSB quality are largely dependant on their molecular structure and addition quantity.
Besides, the effects of diacetytartaric esters of monoglycerides (DATEM), CSL and SSL on CSB was investigated, which indicated that CSL SL was beneficial to dough viscoelasticity; mixture of DATEM, CSL SSL in flour decreased the dough extensibility while noodle whiteness was increased [71].
After 24 hours, agar plates were monitored for bacterial growth, results were documented and pure subcultures from single colonies were produced on CSB agar.
The stabilizing function of UVSSA/USP7 on CSB might be restricted to UV-induced TC-NER, since the reduced CSB levels in UVSS-A cells do not result in developmental and neurological symptoms in UVSS patients.
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Han and Wang [117] studied the effects of irradiation on the quality of CSB, the results showed that 60Co at 6 kGy companied with 10 min steaming sterilization (100 °C) pre-treatment can effectively extended the shelf life of CSB for 6 months.
Liu et al. [34] explored the effects of photos on the quality of CSB, the results reflected that, after the samples were stored at 4 °C for 2, 4, 7, and 12 days, the sensory scores of the photon-treated group were all higher than those of control group, and mold spots appeared on the control samples on day 12.
Next we examined the impact of CSB suppression on cell viability and proliferation in HeLa cells.
We initially focused on MAP2 because of CSB suppression reduced its expression both at mRNA and protein levels.
In Exp. 1, a total of 43 gestating sows (d 81 92 of gestation) were allotted to 0 (n=1500 500 (n=16), or 1000 (n=12) ppm of CSB supplementation based on breed, parity and body weight (BW), and then fed treatment diets until weaning.
Taken together these results shed light on the oncogenic role of CSB and open the door for a novel direction in cancer therapy.
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