Results 201 to 210 of about 47,643 (280)

Understanding protein–flavor interactions: Factors, characterization techniques, and the effect of processing

open access: yesFood Biomacromolecules, EarlyView.
Abstract The perception of flavor in a food system depends on its release from the protein matrix. Apart from hydrogen bonding, hydrophobic interactions and van der Waal's forces, the formation of covalent adducts between the flavor and protein highly impacts the release of flavor from the protein matrix.
Arshita Verma   +2 more
wiley   +1 more source

Crystal structure of enoyl–acyl carrier protein reductase (FabK) from Streptococcus pneumoniae reveals the binding mode of an inhibitor [PDF]

open access: bronze, 2008
Jun Saito   +8 more
openalex   +1 more source

Steric Course of Reaction Catalyzed by the Enoyl Acyl‐Carrier‐Protein Reductase of Escherichia coli [PDF]

open access: bronze, 1981
Kazuki Saito   +4 more
openalex   +1 more source

Synthesis and biological profile of substituted hexahydrofuro[3,4-b]furans, a novel class of bicyclic acyl-acyl carrier protein (ACP) thioesterase inhibitors. [PDF]

open access: yesPest Manag Sci
Ahrens H   +13 more
europepmc   +1 more source

Direct structural analysis of a single acyl carrier protein domain in fatty acid synthase from the fungus Saccharomyces cerevisiae. [PDF]

open access: yesCommun Biol
Samani EK   +8 more
europepmc   +1 more source

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