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1.
Metabolomic differences between non-hydrothermal treated water-soluble (WSPs) and hydrothermally treated water-insoluble (WIPs) Maitake polysaccharides fermented by Lactobacillus acidophilus and L. plantarum.
Int J Biol Macromol
; 272(Pt 1): 132709, 2024 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-38815943
2.
Computational simulations on the taste mechanism of steviol glycosides based on their interactions with receptor proteins.
Int J Biol Macromol
; 255: 128110, 2024 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-37981277
3.
Recent advancements in mogrosides: A review on biological activities, synthetic biology, and applications in the food industry.
Food Chem
; 449: 139277, 2024 Aug 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-38608607
4.
Fermentability of Maitake polysaccharides processed by various hydrothermal conditions and fermented with probiotic (Lactobacillus).
Int J Biol Macromol
; 209(Pt A): 1075-1087, 2022 Jun 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-35447269
5.
Purification, isolation, and structure characterization of water soluble and insoluble polysaccharides from Maitake fruiting body.
Int J Biol Macromol
; 164: 1879-1888, 2020 Dec 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-32791276
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