Results 171 to 180 of about 50,150 (276)

Modulating Protein Glycation in Skim Milk Powder via Low Humidity Dry Heating to Improve Its Heat-Stabilizing Properties. [PDF]

Foods
Zhao Z, Flores R, De Meulenaer B, Van der Meeren P.   +3 more
europepmc   +1 more source

Metabolism of paeoniflorin and related compounds by human intestinal bacteria. IV. Formation and structures of adducts of a metabolic intermediate with sulfhydryl compounds by Lactobacillus brevis.

, 1988
Teruaki Akao, Yue‐Zhong Shu, Yoko Matsuda, Masao Hattori, Tsuneo Namba, Kyoichi Kobashi   +5 more
openalex   +2 more sources

Comparative Studies on Protective Effect of Various Sulfhydryl Compounds Against Cell Death and DNA Strand Breaks Induced by X-Rays in Cultured Mouse L Cells [PDF]

, 1978
Toshio Mori, M. Horikawa, Osamu Nikaido, Tsutomu Sugahara   +3 more
openalex   +1 more source

The impact of Pleurotus eryngii on myofibrillar protein: Physicochemical properties and structural alterations in quick-frozen pork patties during freeze-thaw cycles. [PDF]

Food Chem X
Sun Y, Li X, Liu H, Chai Y, Bao Y, Li F.
europepmc   +1 more source

NEUROMUSCULAR BLOCKING ACTIONS OF NEREISTOXIN AND ITS DERIVATIVES AND ANTAGONISM BY SULFHYDRYL COMPOUNDS

, 1971
Yuji Nagawa, Yoshiaki Saji, Sukehiro CHIBA, TOHORU YUI   +3 more
openalex   +1 more source

Incorporation of mushroom powder: enhancing structure and flavor in pea-mung bean composite protein. [PDF]

NPJ Sci Food
Li Y, Ma S, Dong J, Cheng Z, Shen R.
europepmc   +1 more source

Effects of sulfhydryl compounds on Friend virus-infected spleen cells in vitro.

, 1979
W. David Hankins, Sanford B. Krantz
openalex   +1 more source

Engineered Reactive Interfaces Enable Mass Spectrometry Imaging of Multiple Thiols for Decoding PFOS-Induced Redox Dysregulation. [PDF]

Anal Chem
Xu H, Lam TK, Zhang S, Guo L, Wong CKC, Dong C, Cai Z.   +6 more
europepmc   +1 more source

Insulin-like Effect of Sulfhydryl Inhibitor on Hexokinase Isoenzyme of Rat Granuloma Tissue <I>in vitro</I> and the Opposite Effect of Sulfhydryl Compound

, 1972
Koko Murakami, Sadahiko Ishibashi
openalex   +2 more sources

Effect of sous vide cooking on physicochemical characteristics and volatile flavor of scallop adductor muscles. [PDF]

Food Chem X
Zhou Y, Majura JJ, Liang J, Song C, Chen Z, Cao W, Tan M.   +6 more
europepmc   +1 more source