36 results on '"Mezhevoi, I."'
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2. Volume Effects in Interactions between L-Histidine and Pyridine Monocarboxylic Acid Isomers in an Aqueous Buffer Solution
3. Effect of Structural and Optical Isomerism of Aliphatic Dipeptides on the Enthalpic Characteristics of Interaction with Xylitol in Water
4. Effect of Tryptophan and Asparagine Structure on the Enthalpic Characteristics of Their Dissolution in Aqueous Solutions of Sodium Dodecyl Sulfate
5. Enthalpy parameters of molecular interactions of dl-α-alanyl-dl-α-alanine with polyhydric alcohols in the aqueous solution
6. Thermochemical analysis of intermolecular interactions between N-acetylglycine and polyols in aqueous solutions
7. Measuring the enthalpies of interaction between glycine, L-cysteine, glycylglycine, and sodium dodecyl sulfate in aqueous solutions
8. Study on the Interaction of Nicotinic Acid with l-Phenylalanine in Buffer Solution by Heat Capacity Measurements at Various Temperatures
9. Thermodynamic characteristics of molecular interactions between L-tryptophan and nicotinic acid and uracyl in aqueous buffer solutions at 298 K
10. Enthalpic parameters of interaction between diglycylglycine and polyatomic alcohols in aqueous solutions
11. Thermochemical study of glycylglycine interaction with polyhydric alcohols in aqueous solution
12. Energetics of the molecular interactions of L-cysteine, L-serine, and L-asparagine in aqueous propylene glycol solutions at 298.15 K
13. Thermochemical analysis of intermolecular interaction of aliphatic amino acids with propanediol-1,3 in aqueous media
14. Enthalpy pair coefficients of interaction for DL-valine in aqueous solutions of polyatomic alcohols at 298 K
15. Thermodynamic characteristics of the interaction between nicotinic acid and phenylalanine in an aqueous buffer solution at 298 K
16. Energetics of the molecular interactions of L-alanine and L-serine with xylitol, D-sorbitol, and D-mannitol in aqueous solutions at 298.15 K
17. Thermochemical characteristics of interactions of DL-alanine in aqueous solutions of glycerol, ethylene glycol, and 1,2-propylene glycol
18. Enthalpy characteristics of L-asparagine interaction with glycerol, ethylene glycol, and 1,2-propylene glycol in aqueous solutions
19. Thermochemical characteristics of the interaction of L-cysteine with glycerol, ethylene glycol, and 1,2-propylene glycol in aqueous solutions
20. Thermodynamical characteristics of the reaction of pyridoxal-5′-phosphate with L-amino acids in aqueous buffer solution
21. Standard enthalpies of dissolution of L-alanine in the water solutions of glycerol, ethylene glycol, and 1,2-propylene glycol at 298.15 K
22. Enthalpic characteristics of solution of amino acids and aliphatic dipeptides in aqueous solutions of KCl
23. Thermochemical investigation of interaction of L-serin with glycerol, ethylene glycol, and 1,2-propylene glycol in aqueous solutions
24. The thermochemical characteristics of solution of L-cysteine and L-asparagine in aqueous 1,4-dioxane and acetone
25. The solvation of L-serine in mixtures of water with some aprotic solvents at 298.15 K
26. Enthalpy characteristics of dissolution of l-cysteine and l-asparagine in aqueous solutions of acetonitrile and dimethyl sulfoxide at 298.15 K
27. Thermochemistry of glycyl-DL-α-alanine dissolution in water-alcohol solutions at 298.15 K
28. Enthalpy characteristics of solution of L-cysteine and L-asparagine in water-alcohol mixtures at 298.15 K
29. The thermochemical characteristics of solution of DL-α-alanylglycine and DL-α-alanyl-DL-α-alanine in water-organic solvent mixtures at 298.15 K
30. The thermochemical characteristics of solution of DL-α-alanylglycine and DL-α-alanylalanine in water-alcohol mixtures at 298.15 K
31. Calorimetric study of dissolution of amino carboxylic acids in water at 298.15 K
32. The enthalpies of solution of DL-α-alanine in water-organic solvent mixtures at 298.15 K
33. Enthalpy of Solution of Glycine at Various pHs
34. The Enthalpies of Solution and Solvation of L-Serine in Aqueous Alcoholic Solutions at 298.15 K
35. Thermodynamical characteristics of the reaction of pyridoxal-5′-phosphate with L-amino acids in aqueous buffer solution
36. Heats of interactions of D-maltose and saccharose with Di- and tripeptides in aqueous solutions
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