Results 141 to 150 of about 12,382 (194)

Structural characterization and antifungal properties of sequentially extracted polysaccharides from Algerian Opuntia ficus-indica L. cladodes. [PDF]

PLoS One
Draou N, Bokhari H, Gharbi S, Rouane A, Kadda H, Kebaili H.   +5 more
europepmc   +1 more source

Partial characterization and evaluation of antioxidant and antibacterial activities of a water soluble polysaccharide isolated from Euphorbia hebecarpa roots. [PDF]

Sci Rep
Juybari EA, Farimani MM, Asadollahi M.
europepmc   +1 more source

Mechanisms of Anti-Aging Effect of <i>Alpinia oxyphylla</i> Polysaccharides Mediated via IIS Pathway: Based on In Vivo Experiments, Network Pharmacology and Molecular Docking. [PDF]

Molecules
Chen T, Wang Y, Wu Y, Feng K, Wang Q, Lan Y, Zhu Q, Wu X, Sheng J, Zi C.   +9 more
europepmc   +1 more source

II. The Main Component of the Pectin, d-Galacturonic Acid

Nippon kagaku zassi, 1952
openaire   +2 more sources

<i>Inonotus obliquus</i> Polysaccharides: Preparation, Structural Characteristics, Structure-Activity Relationships, Biological Activities and Applications. [PDF]

Nutrients
Zhang S, Zhang W, Wu X, Li S, Shi D, Li H, Liu T, Gong A.   +7 more
europepmc   +1 more source

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d-Galacturonic acid catabolism in microorganisms and its biotechnological relevance

Applied Microbiology and Biotechnology, 2009
D-Galacturonic acid is the main constituent of pectin, a naturally abundant compound. Pectin-rich residues accumulate when sugar is extracted from sugar beet or juices are produced from citrus fruits. It is a cheap raw material but currently mainly used as animal feed.
Peter Richard, Satu Hilditch
exaly   +3 more sources

Analytical study of the reduction of chromium(VI) by d-galacturonic acid

Analytica Chimica Acta, 1991
Abstract The reduction of chromium (VI) to chromium(III) by d -galacturonic acid takes place to a significant extent only in the presence of metal ions such as copper(II) or chromium(III) itself. These metals can form stable complexes in which the opening of the sugar ring leads to a reducing free aldehydic group.
S Deiana, C Gessa, Renato Seeber
exaly   +3 more sources