Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Encarnacion Emilia S. Yap"'
Publikováno v:
Foods, Vol 13, Iss 13, p 2129 (2024)
For this study, microwave vacuum drying (MVD) was combined with ultrasound-assisted extraction to compare the effects of different ethanol volumes on ponkan extract and to evaluate the total phenolic content (TPC), total flavonoid content (TFC), and
Externí odkaz:
https://doaj.org/article/6858d0a82d194057a7d7c68b30410321
Autor:
ENCARNACION EMILIA S. YAP
Publikováno v:
Asian Fisheries Science, Vol 30S (2017)
Externí odkaz:
https://doaj.org/article/f0b10936cdea419492d52bd69a277bce
Autor:
Fenny Crista A Panjaitan, Lhumen A Tejano, Yu-Wei Chang, Encarnacion Emilia S Yap, Jose P Peralta
Publikováno v:
International Journal of Molecular Sciences
Volume 20
Issue 7
International Journal of Molecular Sciences, Vol 20, Iss 7, p 1786 (2019)
Volume 20
Issue 7
International Journal of Molecular Sciences, Vol 20, Iss 7, p 1786 (2019)
Chlorella is one of the most nutritionally important microalgae with high protein content and can be a good source of potential bioactive peptides. In the current study, isolated proteins from Chlorella sorokiniana were subjected to in silico analysi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d7d35ffa24ffef347cf74acdb182e566
Publikováno v:
Food Science & Nutrition
Chlorella sorokiniana protein isolates were enzymatically hydrolyzed using pepsin, bromelain, and thermolysin, with their molecular characteristics and bioactivities determined. Thermolysin hydrolysates exhibited the highest degree of hydrolysis (18.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::f3e1b0aaf705043f9d168ef33227f205
https://pubmed.ncbi.nlm.nih.gov/31367367
https://pubmed.ncbi.nlm.nih.gov/31367367
Autor:
Lhumen A, Tejano, Jose P, Peralta, Encarnacion Emilia S, Yap, Fenny Crista A, Panjaitan, Yu-Wei, Chang
Publikováno v:
International Journal of Molecular Sciences
Chlorella is one of the most nutritionally important microalgae with high protein content and can be a good source of potential bioactive peptides. In the current study, isolated proteins from Chlorella sorokiniana were subjected to in silico analysi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::668dbbb62d3f169035173d36b299829d
https://pubmed.ncbi.nlm.nih.gov/30978907
https://pubmed.ncbi.nlm.nih.gov/30978907
Publikováno v:
Food Science & Nutrition, 7(7):2381-2390
Food Science & Nutrition, Vol 7, Iss 7, Pp 2381-2390 (2019)
Food Science & Nutrition, Vol 7, Iss 7, Pp 2381-2390 (2019)
Chlorella sorokiniana protein isolates were enzymatically hydrolyzed using pepsin, bromelain, and thermolysin, with their molecular characteristics and bioactivities determined. Thermolysin hydrolysates exhibited the highest degree of hydrolysis (18.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::30ba19a4ba678ade4745b377eeff2573
https://repository.publisso.de/resource/frl:6426218
https://repository.publisso.de/resource/frl:6426218
