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Studies on the Antioxidant in the Foods (III)
Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan
Medicine
Environmental
Public Health
Food Science
Occupational Health
Formal Synthesis of Premisakinolide a and C(19)–C(32) of Swinholide a via Site-Selective C–H Allylation and Crotylation of Unprotected Diols
Organic Letters
Biochemistry
Organic Chemistry
Theoretical Chemistry
Physical
An Epoxysterol and Other Constituents of Tanzania Soft Corals
International Journal of Biological and Chemical Sciences
The Terms and Relations of Comparison, Referential and Relative Processes
Evaluation of Yeast Fermented Poultry By-Product Meal in Nile Tilapia (Oreochromis Niloticus) Feed: Effects on Growth Performance, Digestive Enzymes Activity, Innate Immunity, and Antioxidant Capacity
Frontiers in Veterinary Science
Veterinary
The Evolution of Dasatinib Dosage Over the Years and Its Relevance to Other Anticancer Medications
Cancer
Cancer Research
Oncology
Exonyms and Other Geographical Names
Acta Geographica Slovenica
Planning
Earth
Planetary Sciences
Development
Geography
Multiculturalism and the European Far-Right: Looking for the Other
Sovremennaya Evropa
Economics
International Relations
Econometrics
Political Science
Psychometric Characteristics of the Physical Activity Enjoyment Scale in the Context of Outdoor Activity
Involvement of Protein Kinase C- In Activity-Dependent Potentiation of Large Dense-Core Vesicle Exocytosis in Chromaffin Cells
Journal of Neuroscience
Neuroscience
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