يعرض 1 - 20 نتائج من 57 نتيجة بحث عن '"Kartah, Badr Eddine"', وقت الاستعلام: 0.51s تنقيح النتائج
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    المصدر: Sghyar, Riham; Lahyaoui, Mouad; El Ibrahimi, Brahim; Blacque, Olivier; Kartah, Badr Eddine; Ez-zoubi, Amine; Hökelek, Tuncer; Mague, Joel T; EL Hadrami, El Mestafa; Ben-Tama, Abdeslem; Sebbar, Nada Kheira (2024). Newly synthesized based Schiff of phenylferrocene: Molecular and crystal structures, Density Functional Theory calculations, Hirshfeld surface analyses, and improved molecular docking data. Journal of Molecular Structure THEOCHEM, 1314:138747.

    مصطلحات موضوعية: Department of Chemistry, 540 Chemistry

    وصف الملف: application/pdf

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    المساهمون: Biblioteca Digital do IPB

    وصف الملف: application/pdf

    Relation: Raja, F.; Costa, J.; Amaral, J.S.; Charrouf, Z.; Grazina, L.; Villa, C.; Kartah, B.E.; Oliveira, M.B.P.P.; Mafra, I. (2018). Development of new molecular tools to assess argan oil authenticity: detection of olive oil as a potential adulterant. In 1er Congres International de Biotechnologie Verte. Taroudant, Morocco

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    المساهمون: Biblioteca Digital do IPB

    وصف الملف: application/pdf

    Relation: Mafra, I.; Raja, F.; Costa, J.; Amaral, J.S.; Grazina, Liliana; Villa, C.; Kartah, B.; Charrouf, Z.; Oliveira, M.B.P.P. (2018). A novel DNA-based approach for argan oil authentication: detection of olive oil as a potential adulterant. In 5th Food Integrity Conference. Nantes. ISBN Mafra, I.; Raja, F.; Costa, J.; Amaral, J.S.; Grazina, Liliana; Villa, C.; Kartah, B.; Charrouf, Z.; Oliveira, M.B.P.P. (2018). A novel DNA-based approach for argan oil authentication: detection of olive oil as a potential adulterant. In 5th Food Integrity Conference. Nantes. ISBN 978-2-9566303-2-6; 978-2-9566303-2-6

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    المساهمون: Biblioteca Digital do IPB

    مصطلحات موضوعية: Argan oil

    وصف الملف: application/pdf

    Relation: Raja, F.; Amaral, J.S.; Charrouf, Z.; Costa, J.; Grazina, Liliana; Villa, C.; Kartah, B.; Oliveira, M.B.P.P.; Mafra, I. (2018). Detection of soybean oil as a potential adulterant of argan oil based on a novel DNA approach. In Third International Conference on Food Science and Technology. Budapest. ISBN 978-963-269-794-9; 978-963-269-794-9

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