Chantal Maillard. Una experiencia común del vacío / Chantal Maillard. A common experience of emptiness
نویسندگان
چکیده
منابع مشابه
Thèse dirigée par Chantal Delon-Martin
Progress in our understanding of brain functions relies on our capability to explore the human cortical surface at a fine scale (typically 1.5 mm isotropic at 3T). For this purpose, high accuracy is required for all processing steps from image acquisition to data analysis. For group studies, the high intersubject variability of the human cortices hampers their precise registration. Based on the...
متن کاملMaillard and grilled steak challenge.
We would like to invite you to participate in the Analytical Challenge, a series of puzzles to entertain and challenge our readers. This special feature of BAnalytical and Bioanalytical Chemistry^ has established itself as a truly unique quiz series, with a new scientific puzzle published every other month. Readers can access the complete collection of published problems with their solutions on...
متن کاملStructure of Highly Sheared Tropical Storm Chantal during CAMEX-4
Tropical Storm Chantal during August 2001 was a storm that failed to intensify over the few days prior to making landfall on the Yucatan Peninsula. An observational study of Tropical Storm Chantal is presented using a diverse dataset including remote and in situ measurements from the NASA ER-2 and DC-8 and the NOAA WP-3D N42RF aircraft and satellite. The authors discuss the storm structure from...
متن کاملMaillard Proteomics: Opening New Pages
Protein glycation is a ubiquitous non-enzymatic post-translational modification, formed by reaction of protein amino and guanidino groups with carbonyl compounds, presumably reducing sugars and α-dicarbonyls. Resulting advanced glycation end products (AGEs) represent a highly heterogeneous group of compounds, deleterious in mammals due to their pro-inflammatory effect, and impact in pathogenesi...
متن کاملThe Maillard Reaction Application to Confectionery Products
2 Introduction The reaction between sugars and amino groups was first described in 1908 by two Englishmen, Ling & Malting, who considered color formation in beer. In 1912 Louis-Camille Maillard described a browning reaction between reducing sugars and amino groups. Despite not being the first to report the reaction, Maillard was the first to realize the significance of the reaction in areas as ...
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ژورنال
عنوان ژورنال: Kamchatka. Revista de análisis cultural.
سال: 2017
ISSN: 2340-1869
DOI: 10.7203/kam.10.10839