Zobrazeno 1 - 10
of 10 905
pro vyhledávání: '"Fungal protein"'
Autor:
Purtov, K.1 purtovk@mail.ru, Osipova, Z.2, Petushkov, V.1, Rodionova, N.1, Tsarkova, A.1, Kotlobay, A.2, Chepurnykh, T.2, Gorokhovatsky, A.2, Yampolsky, I.2, Gitelson, J.1
Publikováno v:
Doklady Biochemistry & Biophysics. Nov2017, Vol. 477 Issue 1, p360-363. 4p.
Autor:
Liuzzi, Vania C.1 vania.liuzzi@ispa.cnr.it, Mirabelli, Valentina2,3 valentina.mirabelli@ic.cnr.it, Cimmarusti, Maria Teresa1,3 teresa.cimmarusti@ispa.cnr.it, Haidukowski, Miriam1 miriam.haidukowski@ispa.cnr.it, Leslie, John F.4 jfl@ksu.edu, Logrieco, Antonio F.1 antonio.logrieco@ispa.cnr.it, Caliandro, Rocco2 rocco.caliandro@ic.cnr.it, Fanelli, Francesca1 francesca.fanelli@ispa.cnr.it, Mulè, Giuseppina1 giuseppina.mule@ispa.cnr.it
Publikováno v:
Toxins. Feb2017, Vol. 9 Issue 2, p45. 21p.
Publikováno v:
Acta Crystallographica: Section F, Structural Biology Communications. Jun2016, Vol. 72 Issue 6, p500-506. 6p.
Autor:
Jiao, Lianying1,2 (AUTHOR), Liu, Xin1,2 (AUTHOR) xin.liu@utsouthwestern.edu
Publikováno v:
Nucleus (1949-1034). 2016, Vol. 7 Issue 3, p284-291. 8p.
Autor:
Bernardes, Natalia E.1, Takeda, Agnes A. S.1, Dreyer, Thiago R.1, Freitas, Fernanda Z.2, Bertolini, Maria Célia2, Fontes, Marcos R. M.1 fontes@ibb.unesp.br
Publikováno v:
PLoS ONE. Jun2015, Vol. 10 Issue 6, p1-18. 18p.
Autor:
Qizhang Li1,2, Lei Huang1, Xuefei Wang1, Xinsheng Li3, Sanqiao Wu3, Xuanwei Zhou1 xuanweizhou@163.com
Publikováno v:
Current Topics in Nutraceutical Research. Aug2011, Vol. 9 Issue 3, p111-118. 8p.
Publikováno v:
Mycobiology. Mar2013, Vol. 41 Issue 1, p1-12. 12p. 3 Diagrams.
Autor:
Ohtsuka, Hokuto1, Azuma, Kenko1, Kubota, Sachiko1, Murakami, Hiroshi2, Giga-Hama, Yuko3, Tohda, Hideki3, Aiba, Hirofumi1
Publikováno v:
Genes to Cells. Jan2012, Vol. 17 Issue 1, p39-52. 14p.
Publikováno v:
Journal of Nutritional Science, Vol 12 (2023)
Mycoprotein is a well-established and sustainably produced, protein-rich, high-fibre, whole food source derived from the fermentation of fungus. The present publication is based on a symposium held during the Nutrition Society Summer Conference 2022
Externí odkaz:
https://doaj.org/article/419e9e52445c453686f354c351c8022b
Autor:
Ying WANG1, Shu WANG2, Yuqiao ZHAO2, Zhun XIANG1, Hongzao HE1, Bixia XIANG3, Chao SUN1 chao_sun2000@hotmail.com
Publikováno v:
Agricultural Biotechnology (2164-4993). Apr2014, Vol. 3 Issue 2, p44-46. 3p.