Results 271 to 280 of about 103,057 (335)

Polyacylated Delphinidin Biosynthesis Catalysed by PhF3′5′H‐PhBGLU12‐PhSCPL2 Determines the Blue Pigmentation in Cineraria (Pericallis hybrida)

open access: yesPlant Biotechnology Journal, EarlyView.
ABSTRACT The polyacylation modification of anthocyanins constitutes a pivotal step for plants to develop persistent bright blue floral pigmentation, but the biosynthesis and regulatory mechanisms of polyacylated anthocyanin remain poorly understood.
Yumeng Cui   +9 more
wiley   +1 more source

Acylation of Ethyl Indole-2-carboxylate

open access: gold, 1986
Yasuoki Murakami   +3 more
openalex   +1 more source

Engineering 2‐Pyrone‐4,6‐Dicarboxylic Acid Production Reveals Metabolic Plasticity of Poplar

open access: yesPlant Biotechnology Journal, EarlyView.
ABSTRACT Woody biomass is a promising source of fermentable sugars for biofuels and bio‐based chemicals, but its industrial use is limited by the costly biorefinery process. A viable strategy to reduce costs involves enhancing both biomass processability and the generation of high‐value co‐products.
Nidhi Dwivedi   +7 more
wiley   +1 more source

Somatostatin modulation of initial fusion pores in Ca2+‐triggered exocytosis from mouse chromaffin cells

open access: yesThe Journal of Physiology, EarlyView.
Abstract figure legend Somatostatin binds to a G‐protein‐coupled receptor to inhibit the release of catecholamine from chromaffin cells. This action has no impact on Ca2+ levels and is similar for Ca2+ entry through voltage‐gated Ca2 channels and for Ca2+ mobilization from the endoplasmic reticulum.
Jinbo Cheng, Meyer B. Jackson
wiley   +1 more source

Bioinformatic Analysis of WNT Family Proteins. [PDF]

open access: yesBioinform Biol Insights
Midlovets K, Volkova N, Peka M.
europepmc   +1 more source

A Review of Gelation of Plant Proteins and Their Influencing Factors

open access: yesSustainable Food Proteins, Volume 3, Issue 4, December 2025.
Schematic representation of the thermal aggregation and gelation of soy protein as influenced by pH (from 6.8 to 5.8) at 95°C. This review mainly aims to provide an overview of plant protein gelation mechanism, extraction technologies, gelling properties of plant proteins and their influencing factors.
Dandan Hui   +4 more
wiley   +1 more source

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