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[null,"1.","Record Nr.",null,"UNINA9910583068403321"]
[null,null,"Autore",null,"Beheshti Mohsen"]
[null,null,"Titolo",null,"PET/CT in cancer : an interdisciplinary approach to individualized imaging / / Mohsen Beheshti, Werner Langsteger, Alireza Rezaee ; associate editors, Markus Raderer, Niklaus Schaeffer"]
[null,null,"Pubbl/distr/stampa",null,"Philadelphia, Pennsylvania : , : Elsevier, , 2017"]
[{"$nulls":4},"©2017"]
[null,null,"Descrizione fisica",null,"1 online resource (262 pages) : illustrations, tables"]
[null,null,"Disciplina",null,"616.99407575"]
[null,null,"Soggetti",null,"Cancer - Tomography"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Nota di bibliografia","Includes bibliographical references at the end of each chapters and index."]
[null,null,"Nota di contenuto",null,"Head and neck cancers / Moshen Beheshti, Rathan M. Subramaniam, Alireza Rezaee, Martin Burian, and Werner Langsteger -- Lung cancer / Alireza Rezaee, Ken Hermann, Markus Raderer, Werner Langsteger, and Michael Beheshti -- Breast cancer / Alireza Rezaee, Andreas Buck, Markus Raderer, Werner Langsteger, and Moshen Beheshti -- Gastroesophogeal cancer / Alireza Rezaee, Andreas Buck, Markus Raderer, Werner Langsteger, and Moshen Beheshti -- Gastoenteropancreatic neuroendocrine neoplasms / Moshen Beheshti, Alireza Rezaee, Markus Raderer, and Werner Langsteger -- Colorectal cancer / Moshen Beheshti, Alireza Rezaee, Ken Hermann, Markus Raderer, and Werner Langsteger -- Hepatobiliary cancer / Alireza Rezaee, Rathan M. Subramaniam, Markus Raderer, Werner Langsteger, and Mohsen Beheshti -- Lymphoma / Alireza Rezaee, Heiko Schöder, Markus Raderer, Werner Langsteger, and Mohsen Beheshti -- Gynecological cancers / Alireza Rezaee, Niklaus Schäfer, Norbert Avril, Lukas Hefler, Werner Langsteger, and Mohsen Beheshti -- Prostate cancer / Mohsen Beheshti, Heiko Schöder, Jochen Walz, Alireza Rezaee, and Werner Langsteger -- Melanoma / Alireza Rezaee, Andreas Buck, Niklaus Schäfer, Werner Langsteger, and Mohsen Beheshti -- Brain tumors / Karl-Josef Langen, Alexander Drzezga, and Norbert Galldiks."]
[null,"2.","Record Nr.",null,"UNINA9910476784303321"]
[null,null,"Autore",null,"Zhivov V. M."]
[null,null,"Titolo",null,"Language and Culture in Eighteenth Century Russia / / Victor Zhivov"]
[null,null,"Pubbl/distr/stampa",null,"Boston : , : Academic Studies Press, , 2009"]
[null,null,"Descrizione fisica",null,"1 online resource (xvii, 506 pages)"]
[null,null,"Collana",null,"Studies in Russian and Slavic literatures, cultures and history"]
[null,null,"Disciplina",null,"491.709033"]
[null,null,"Soggetti",null,"Language and culture - Russia - History - 18th century"]
[{"$nulls":4},"Russian language - Style"]
[{"$nulls":4},"Russian language - 18th century - History"]
[{"$nulls":4},"Russia Civilization 18th century"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,"Nota di contenuto",null,"Introduction. Problems in the Prehistory of the New Type of Russian Literary Language -- 1. Literary Language of the New Type as an Object of Social and Cultural History -- 2. Functional Reconceptualization of Genetically Heterogeneous Elements in the History of Russian Writing -- 3. Main Registers of the Bookish Language and the Processes of Their Formation -- 4. Reconceptualization of the Varieties of the Bookish Language -- 5. Linguistic \"Simplicity\" and the Means of its Realization -- 6. Secularization of Culture, Its Specifics in Russia, and Its Significance for Rethinking Linguistic Usage -- Ch. 1. Petrine Language Reform; The Linguistic and Cultural Situation of the Petrine Era -- 1. Tasks of the Language Reform and the Nature of its Realization -- 2. Language Policy and the Conflict of Cultures -- Ch. 2. Start of Normalization of the New Literary Language; The Formulation of Linguistic Theories and Literary Practice -- 1. Formation of Petersburg Culture and the New Conception of the Literary Language -- 2. Conflict Between Linguistic Theory and Actual Practice; The Concept of a Poetic Language -- Ch. 3. Changed Conception of the Literary Language; The \"Slavenorossiiskii Language\" and the Synthesis of Cultural and Linguistic Traditions -- 1. New Nature of the Russian Literary Language and the Emergence of Slavonicizing Purism -- 2. Rationalist Purism and the Richness of the Siavenorossiiskii Language -- 3. Synthesis of Cultural and Linguistic Traditions: The Slavenorossiiskii Language and Its Functioning -- Ch. 4. New Cultural Differentiation; Linguistic Purity as an Ideological Category -- 1. "]
[{"$nulls":4},"Emancipation of Culture and the Polemic Between Archaists and Innovators -- 2. Slavonicizing Purism and Its Reconceptualization in Religious Literature."]
[null,null,null,"Sommario/riassunto","Victor Zhivov's Language and Culture in Eighteenth-Century Russia is one of the most important studies ever published on eighteenth-century Russia. Historians and students of Russian culture agree that the creation of a Russian literary language was key to the formation of a modern secular culture, and this title traces the growth of a vernacular language from the \"hybrid Slavonic\" of the late seventeenth century through the debates between \"archaists and innovators\" of the early nineteenth century. Zhivov's study is an essential work on the genesis of modern Russian culture; the aim of this translation is to make it available to historians and students of the field."]
[null,"3.","Record Nr.",null,"UNINA9910782498603321"]
[null,null,"Titolo",null,"Corpus-based and computational approaches to discourse anaphora"]
[null,null,"Pubbl/distr/stampa",null,"[Place of publication not identified], : J Benjamins Pub, 2000"]
[null,null,"ISBN",null,"1-282-16311-6"]
[{"$nulls":4},"9786612163111"]
[{"$nulls":4},"90-272-9890-4"]
[null,null,"Collana",null,"Studies in corpus linguistics Corpus-based and computational approaches to discourse anaphora"]
[null,null,"Disciplina",null,"401/.41/0285"]
[null,null,"Soggetti",null,"Anaphora (Linguistics) - Data processing"]
[{"$nulls":4},"Discourse analysis - Data processing"]
[{"$nulls":4},"Philology & Linguistics"]
[{"$nulls":4},"Languages & Literatures"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Bibliographic Level Mode of Issuance: Monograph"]
[null,"4.","Record Nr.",null,"UNINA9910827876603321"]
[null,null,"Autore",null,"Toldra Fidel"]
[null,null,"Titolo",null,"Dry-cured meat products / / by Fidel Toldra"]
[null,null,"Pubbl/distr/stampa",null,"Trumbull, Conn., : Food & Nutrition  Press, c2002"]
[null,null,"ISBN",null,"9786611450328"]
[{"$nulls":4},"9781281450326"]
[{"$nulls":4},"1281450324"]
[{"$nulls":4},"9780470385111"]
[{"$nulls":4},"0470385111"]
[{"$nulls":4},"9780470384893"]
[{"$nulls":4},"0470384891"]
[null,null,"Edizione",null,"[1st ed.]"]
[null,null,"Descrizione fisica",null,"1 online resource (260 p.)"]
[null,null,"Collana",null,"Publications in food science and nutrition"]
[null,null,"Disciplina",null,"664/.9028"]
[null,null,"Soggetti",null,"Meat - Preservation"]
[{"$nulls":4},"Meat"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Description based upon print version of record."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,"Nota di contenuto",null,"DRY -CURED MEAT PRODUCTS; PREFACE; CONTENTS; 1 . INTRODUCTION: A HISTORICAL PERSPECTIVE; Historical Developments; Classification of Cured Meats; References; 2 . DESCRIPTION OF MAIN MUSCLE CHARACTERISTICS; Muscle Structure; Muscle Composition; Muscle Proteins; Muscle and Adipose Tissue Lipids; The Muscle Enzyme System; Quality Characteristics; References; 3 . MANUFACTURING OF DRY-CURED HAM; Ingredients and Additives; Traditional Processing; Modem Processing Technology; Changes During Dry-Curing; Moisture Content and Water Activity; Salt Diffusion; Color; Textural Properties; pH"]
[{"$nulls":4},"Chemical ChangesEnzymatic Reactions; Main Types of Products; Other Dry-Cured Meat Pieces: Loins and Shoulders; Trends in Accelerated Processing of Dry-Cured Hams; References; 4. PRINCIPLES OF DRY-FERMENTED SAUSAGE-MAKING; Ingredients and Additives; Meat; Fat; Curing Agents; Carbohydrates; Spices and Flavorings; Starter Cultures; Casings; Processing Technology; Comminution; Fermentation; Chemical Acidulation; Smoking; Ripening/Drying; Final Product; Changes During the Processing; Color; Texture; Humidity; pH; Main Fermented Sausage Varieties; Trends in Accelerated Processing; Use of Enzymes"]
[{"$nulls":4},"Use of Selected Starter CulturesUse of Improved Strains as New Starter Cultures; References; 5. FERMENTATION AND STARTER CULTURES; Microbiology of Dry-Fermented Sausage; Metabolism; Sugar Metabolism; Proteolysis; Amino Acid Metabolism; Lipolysis; Nitrate Reductase; Catalase; Starter Cultures; Microbiology of Starter Cultures; Requirements for Starter Cultures; Production. Quality Control and Application of Starter Cultures; References; 6 . CHARACTERIZATION OF PROTEOLYSIS; Proteolysis in Dry-Cured Ham; Action of Muscle Proteases; Protein Breakdown. Peptide Generation/Breakdown"]
[{"$nulls":4},"Generation of Free Amino AcidsProteolysis in Dry-Fermented Sausages; Action of Muscle and Microbial Proteases; Protein Breakdown. Peptide Generation/Breakdown; Generation of Free Amino Acids; Metabolism of Amino Acids: Amine Generation; References; 7 . CHARACTERIZATION OF LIPOLYSIS; Lipolysis in Dry-Cured Ham; Action of Muscle and Adipose Tissue Lipases; Lipid Breakdown; Generation of Free Fatty Acids; Lipolysis in Dry-Fermented Sausages; Action of Muscle and Microbial Lipases; Lipids Breakdown and Generation of Free Fatty Acids; Other Enzymatic Reactions; Nitrate Reductase Activity"]
[{"$nulls":4},"Catalase ActivityReferences; 8 . FLAVOR DEVELOPMENT; Generation of Nonvolatile Compounds; Generation of Volatile Compounds; Degradation of Free Amino Acids; Reactions Between Amino Acids and Other Compounds; Oxidation; Glycolysis; Other Compounds; Sensory Characteristics; Relation Between Sensory Analysis and Flavor; Dry-Cured Ham; Dry-Fermented Sausages; References; 9 . NUTRITIONAL PROPERTIES; Proteins; Lipids; Vitamins; Water-Soluble Vitamins; Fat-Soluble Vitamins; Minerals; Iron; Zinc; Selenium; Copper; Manganese; Sodium; References; 10 . EFFECT OF RAW MATERIALS AND PROCESSING ON QUALITY"]
[{"$nulls":4},"Importance of Raw Materials"]
[null,null,null,"Sommario/riassunto","meat science, meat manufacturing, meat technology, meat quality, meat safety, food safety"]