Showing 1,581 - 1,600 results of 3,741 for search '(( (resources OR (resource OR source)) utilization function ) OR ( sources utilization function ))', query time: 0.21s Refine Results
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    Genus-Wide Pan-Genome Analysis of <i>Oryza</i> Calcium-Dependent Protein Kinase Genes and Their Related Kinases Highlights the Complexity of Protein Domain Architectures and Expres... by Fu Shi, Li Li, Mingjie Chen, Junli Chang, Min Tu, Guangyuan He, Yin Li, Guangxiao Yang

    Published 2025-05-01
    “…Four kinase families, namely CPK-related kinases (CRKs), phosphoenolpyruvate carboxylase kinases (PPCKs), PPCK-related kinases (PEPRKs), and calcium- and calmodulin-dependent kinases (CCaMKs), are frequently called CPK-related kinases. This study utilized evolutionary genomics approaches and provided the pan-genome repertoires of <i>CPKs</i> and their related kinases in 34 <i>Oryza</i> genomes by leveraging the rich genomics resources of the <i>Orzya</i> genus. …”
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    PEMANFAATAN TEKNOLOGI INFORMASI DALAM PEMBELAJARAN PAI DI SD NEGERI CANDIREJO by Bekti Taufiq Taufiq Ari Nugroho, Mustaidah .

    Published 2019-06-01
    “… Abstrac Utilization of Information Technology for Learning Islamic Education (PAI) in SD Negeri Candirejo can be grouped into three functions, namely: a) Independent / classical learning media; 2) Information Technology that is used for learning aids; 3) Information Technology related as a source of learning (learning resurces). …”
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    Integrating Sustainability into Biologically Inspired Design: A Systematic Evaluation Model by Ze Bian, Yufei Zhang, Huan Lin, Yuan Zhu, Jie Zhang

    Published 2025-02-01
    “…It acquires inspiration from natural organisms, and the references in aspects such as form, structure, and function typically contribute to efficient resource utilization and environmentally friendly coexistence. …”
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    Development of low fat UF cheese technology by Jelena Miočinović, Predrag Puđa, Zorica Radulović, Vladimir Pavlović, Zorana Miloradović, Mira Radovanović, Dušanka Paunović

    Published 2011-03-01
    “…Defined inulin content (1.5 %) improved cheese texture, as well as its functional properties, enabling the cheese produced to be marked as a “good source of fibre”. …”
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