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    STUDY OF THE STABILITY OF THE SUBSTANCE 3-[2-(4-PHENYL-1-PIPERAZINO)-2-OXOETHYL]QUINAZOLINE-4(3Н)-ONE UNDER STRESSFUL CONDITIONS by T. A. Gendugov, A. A. Glushko, A. A. Ozerov, L. I. Shcherbakova

    Published 2021-01-01
    “…The aim of the research was to study the stability of a new pharmaceutical substance 3-[2-(4-phenyl-1-piperazino)-2-oxoethyl]quinazoline-4(3Н)-one under stress conditions.Materials and methods. …”
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    The Influence of Saliva pH on the Fracture Resistance of Three Complete Denture Base Acrylic Resins by Juliana de Sá, Francisca Vieira, Carlos Manuel Aroso, Mónica Cardoso, José Manuel Mendes, António Sérgio Silva

    Published 2020-01-01
    “…This study aimed to evaluate the influence of oral pH on the fracture resistance of prosthetic bases made of three different heat-polymerizable acrylic resin brands: RS Vertex®, Triplex Hot®, and Megacryl®. …”
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    RepD3D: A tool for representative period identification and associated boundary condition extraction by Clayton Cyril Soares, Arne Knies, Christian Winter

    Published 2025-06-01
    “…Additionally, the application supports boundary condition extraction for user-defined models and conversion into Delft3D-4-compatible input files. …”
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    Optimization of Fermentation Conditions for the Production of 2,3,5-Trimethylpyrazine by Recombinant <i>Bacillus licheniformis</i> by Xun Liu, Hongyi Gu, Handong Wang, Zhen Tang, Shuanglian Chen, Han Li, Wenli Quan

    Published 2025-06-01
    “…2,3,5-Trimethylpyrazine (TMP) is an alkyl pyrazine with broad application prospects in the fields of food additives and medicine. …”
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    Optimization of fermentation conditions for 2,3-butanediol production from Helianthus tuberosus hydrolysate by Raoultella ornithinolytica by LI Feng, YANG Lin, XIE Guoyou, XU Ping

    Published 2025-03-01
    “…Fermentation temperature, time, rotation rate and yeast extract mass concentration were selected as the influencing factors, the effects of each single factor on the 2,3-butanediol production were investigated, and the fermentation conditions were optimized by response surface tests. …”
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