Results 91 to 100 of about 6,047 (177)

Effect of Fermentation Time on the Functional Properties and Flavor Quality of Blueberry-Collagen Peptide Fermented Beverages

open access: yesShipin gongye ke-ji
This research investigated the alterations in functional properties and flavor quality of blueberry-collagen peptide beverage under different fermentation times (0~48 h).
Ziyan LI   +10 more
doaj   +1 more source

Effect of Paclitaxel along with Di allyl sulfide on Nucleic acid and polyamines changes in 7, 12 Di methyl benz(a) anthracene induced skin cancer wistar rats

open access: yesIOSR Journal of Dental and Medical Sciences, 2013
Aim: The purpose of this study is to investigate the changes in the levels of nucleic acid and polyamines and efficacy of combination of paclitaxel along with Di allyl sulfide against skin cancer in experimental animals. Skin cancer is the most common form of human cancer. It is estimated that over 1 million new cases occur annually.
openaire   +1 more source

Investigation on changes of volatile components in kimchi during fermentation using targeted and non-targeted approaches [PDF]

open access: yes, 2014
In this study, changes of volatile components in baechu kimchi according to fermentation periods were elucidated using both targeted and non-targeted analysis.
이화연
core  

Deodorizing Effect of Rubus suavissimus Extract against Allyl Methyl Sulfide.

open access: yesNIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 2004
Shimizu, Katsumasa   +3 more
openaire   +2 more sources

Iochemical studies on free radical scavenging activities of paclitaxel and di Allyl Sufide on 7, 12 dimethyl benz (A) anthracene induced skin cancer in Wistar rats [PDF]

open access: yes, 2019
Our recent studies have shown that naturally occurring dietary organo sulfure compounds such as di allyl sulfide and Paclitaxel are capable of inhibiting polycyclic aromatic hydrocarbon (PAH) metabolism and subsequent PAH- DNA adduct formation in Wistar ...
Farah Nadhirah
core  

The Effect of Natural Compound in Binding and Reducing Off-Flavors Components of Garlic [PDF]

open access: yes, 2017
Garlic breath is one of the pertinent oral malodor caused by garlic off-flavor compounds. Deodorization techniques are needed to reduce and bind off-flavors components of garlic, such as diallyl disulfide, allyl mercaptan, allyl methyl disulfide, and ...
Adiwijaya, Zenia
core   +1 more source

The Synthesis and Characterization of Pegylated Dendrimers [PDF]

open access: yes, 2012
In this work a mPEG(5000) block poly(ether sulfide) dendrimer was functionalized with glutathione, cysteamine, methyl 3-mercaptopropionate, ethylene diamine, 5-hydroxy-2-phenyl-[1,3]-dioxane, and 5-methyl-2-(2,4,6-trimethoxyphenyl)-[1,3]-5 ...
Robison, Jacob Michael
core  

Metabolism of dimethylsulfide in the bacteria [PDF]

open access: yes
Dimethylsulfide (DMS) is a volatile organosulfur compound which has been implicated as playing key roles in climate control and in the biogeochemical cycling of sulfur.
Boden, Rich
core  

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