Literature DB >> 16746097

The water-soluble B-vitamins: Note on the two types of skin lesion occurring in vitamin B(1) deficiency in the rat in relation to deficiency of flavin and vitamin B(6), respectively.

A M Copping1.   

Abstract

Entities:  

Year:  1936        PMID： 16746097      PMCID： PMC1263107          DOI： 10.1042/bj0300845

Source DB:  PubMed          Journal:  Biochem J        ISSN： 0264-6021            Impact factor:   3.857


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  2 in total

1.  Large scale preparations of vitamin B(1) and vitamin B(4) concentrates.

Authors:  H W Kinnersley; J R O'brien; R A Peters; V Reader
Journal:  Biochem J       Date:  1933       Impact factor: 3.857

2.  The water-soluble B-vitamins: The components of vitamin B(2).

Authors:  H Chick; A M Copping; C E Edgar
Journal:  Biochem J       Date:  1935-03       Impact factor: 3.857
  2 in total
  6 in total

1.  Water-soluble B-vitamins: Essential dietary factors for the rat present in autoclaved yeast extracts in addition to lactoflavin.

Authors:  C E Edgar; T F Macrae
Journal:  Biochem J       Date:  1937-06       Impact factor: 3.857

2.  Experiments with pigs on a pellagra-producing diet.

Authors:  T W Birch; H Chick; C J Martin
Journal:  Biochem J       Date:  1937-11       Impact factor: 3.857

3.  The water-soluble B-vitamins: Growth-promoting properties of lactoflavin.

Authors:  C E Edgar; T F Macrae; F Vivanco
Journal:  Biochem J       Date:  1937-06       Impact factor: 3.857

4.  Relation of skin lesions in the rat to deficiency in the diet of different B(2)-vitamins.

Authors:  H Chick; T F Macrae; A N Worden
Journal:  Biochem J       Date:  1940-04       Impact factor: 3.857

5.  The water-soluble B-vitamins: Alloxazine-adenine-dinucleotide, adenylic acid, nicotinamide and pimelic acid in the nutrition of the rat.

Authors:  M M El-Sadr; T F Macrae; C E Work
Journal:  Biochem J       Date:  1939-04       Impact factor: 3.857

6.  Vital parameters for high gamma-aminobutyric acid (GABA) production by an industrial soy sauce koji Aspergillus oryzae NSK in submerged-liquid fermentation.

Authors:  Wan Abd Al Qadr Imad Wan-Mohtar; Safuan Ab Kadir; Sarina Abdul Halim-Lim; Zul Ilham; Siti Hajar-Azhari; Nazamid Saari
Journal:  Food Sci Biotechnol       Date:  2019-03-22       Impact factor: 2.391
  6 in total

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