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sushi
Starting with an inability to swallow "sushi" at dinner, he was brought to the clinic for inability to ingest food or liquids.
      
Vertebrate LTR Retrotransposons of the Tf1/Sushi Group
      
LTR retrotransposons of the Tf1/sushi group from a diversity of vertebrates, including fish, amphibians, and mammals (humans, mice, and others), are described as full-length or partial elements.
      
This suggests that members of the Tf1/sushi group are present as functional elements (or incorporated as partial elements into host genes) in diverse vertebrate lineages.
      
A Small Family of Sushi-Class Retrotransposon-Derived Genes in Mammals and Their Relation to Genomic Imprinting
      
Comparative phylogenetic analyses show them to have strongest homology to the sushi-ichi element from Fugu rubripes.
      
sushi) may provide a higher risk of infestation in formerly low-risk areas.
      
Notably GABAB R1a differs from GABAB R1b by the possession of an N-terminal extension containing two complement protein modules (also called SCRs, or sushi domains) of unknown function.
      
The Sushi peptides: structural characterization and mode of action against Gram-negative bacteria
      
From the core LPS-binding region of Factor C, two 34-mer Sushi peptides, S1 and S3, were derived.
      
Dried Nori (Porphyra spp.) normally turns greenish when toasted and this color usually remains for many days when moistened with vinegar in the Japanese food 'Sushi'.
      
Characterization of AFLAV, a Tf1/Sushi retrotransposon from Aspergillus flavus
      
The order of the predicted catalytic domains in the polyprotein (Pol) placed AFLAV in the Tf1/sushi subgroup of the Ty3/gypsy retrotransposon family.
      
Ah, let me rhapsodise over Seiji's masterpiece, his Spanish Hon Maguro Toro sushi.
      
After sushi rice is cooked, it must be allowed to cool down to about 80 to 90 degrees Fahrenheit.
      
A Seattle based study in 1994 conducted microbiological analyses on the rice associated with sushi.
      
All sushi rice is prepared with vinegar, which lowers the pH of the rice, rendering rice a non-potentially hazardous food.
      
By the end of this presentation, you will be able to slice and dice your data like a sushi chef, extracting exactly the data you need.
      
By addressing these problems it seems hopeful that the risks associated with consuming sushi and sashimi will be reduced.
      
Before collecting the data, we surveyed menu data from 25 sushi restaurants found on the WWW.
      
 

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