Results 131 to 140 of about 1,809,550 (296)

Acid α-galactosidase is involved in D-chiro-inositol accumulation during tartary buckwheat germination

open access: yesActa Societatis Botanicorum Poloniae, 2015
Tartary buckwheat seed and especially its sprouts are rich in D-chiro-inositol (DCI). The research was to evaluate when DCI was most accumulated in tartary buckwheat sprouts. In addition, we explored the activity and expression pattern of α-galactosidase
Cai-Feng Jia   +3 more
doaj   +1 more source

Characterization of Arabidopsis thaliana CPR5 via the elucidation of interacting protein partners : a thesis presented in partial fulfilment of the requirements for the degree of Masters of Science in Biochemistry at Massey University, Palmerston North, New Zealand [PDF]

open access: yes, 2015
he Arabidopsis thaliana Constitutive expresser of pathogenesis related genes5 (CPR5) has previously been suggested to play a role in the regulation of disease resistance, plant and cell proliferation, development and death.
Chiem, Fiona (Shane)
core  

A Practical and Flexible De Novo Synthesis of Deoxygenated Carbasugars and Their Cyclitol Epoxides

open access: yesEuropean Journal of Organic Chemistry, EarlyView.
A de novo synthesis route comprising enantioselective Brown crotylation and ring‐closing metathesis as the key steps enables the synthesis of a‐ and b‐carba‐paratose, a‐ and b‐carba‐colitose as well as four configurational deoxycyclophellitol isosteres.
Yevhenii Radchenko   +4 more
wiley   +1 more source

Effect of medium composition and fermentation conditions on α-galactosidase production by Aspergillus niger v. Tiegh

open access: yes浙江大学学报. 农业与生命科学版, 2009
“One-factor-at-a-time” method was applied to investigate the medium composition and fermentation conditions for α-galactosidase production by a mutant strain Aspergillus niger v.
XU Yao-xing   +4 more
doaj   +1 more source

Variation in hemolytic activity of Brachyspira hyodysenteriae strains from pigs [PDF]

open access: yes, 2016
Brachyspira hyodysenteriae is the primary cause of swine dysentery, which is responsible for major economic losses to the pig industry worldwide. The hemolytic activity of 10 B.
Boyen, Filip   +8 more
core   +4 more sources

Recent Progress on Enzyme Immobilization: Materials, Strategies, and Applications

open access: yesFood Bioengineering, EarlyView.
Enzyme immobilization technology has undergone substantial evolution driven by advances in materials science. This review systematically examines the recent advances in enzyme immobilization since 2024, with a focused analysis of five major categories of enzyme carriers including covalent organic framework, metal‐organic frameworks, polymers, carbon ...
Shuran Wang   +7 more
wiley   +1 more source

Synthesis of lipophilic 1-deoxygalactonojirimycin derivatives as D-galactosidase inhibitors

open access: yesBeilstein Journal of Organic Chemistry, 2010
N-Alkylation at the ring nitrogen of the D-galactosidase inhibitor 1-deoxygalactonojirimycin with a functionalised C6 alkyl chain followed by modification with different aromatic substituents provided lipophilic 1-deoxygalactonojirimycin derivatives ...
Georg Schitter   +13 more
doaj   +1 more source

Characterization and biotechnological application of α-galactosidase from Saccharomyces cerevisiae [PDF]

open access: yes, 2014
Traballo fin de mestrado (UDC.CIE). Bioloxía molecular, celular e xenética.
Álvarez Cao, María E.
core   +1 more source

Mapping the polysaccharide degradation potential of Aspergillus niger [PDF]

open access: yes, 2012
Background The degradation of plant materials by enzymes is an industry of increasing importance. For sustainable production of second generation biofuels and other products of industrial biotechnology, efficient degradation of non-edible plant ...
Andersen, Mikael Rørdam   +3 more
core   +4 more sources

Nonthermal Food Processing Technologies: A Comprehensive Review

open access: yesFuture Postharvest and Food, EarlyView.
The graphical abstract illustrates the shift from traditional thermal food preservation methods to advanced nonthermal technologies. Traditional methods, represented by heating, often compromise the nutritional and sensory quality of foods. In contrast, nonthermal approaches such as high‐pressure processing (HPP), pulsed electric field (PEF ...
Ashok Kumar Yadav   +5 more
wiley   +1 more source

Home - About - Disclaimer - Privacy