Zobrazeno 1 - 10
of 41
pro vyhledávání: '"HyungSeok Choi"'
Autor:
Hyungseok Choi, In-Seok Yeo, Godfrey Mwiti, Toan Nguyen Song Dinh, Hyein Kang, Chang Sup Kim, Jaehan Kim
Publikováno v:
Fermentation, Vol 10, Iss 8, p 388 (2024)
Glycogen is a highly branched polyglucan utilized as a carbohydrate reserve in major living systems. Industrially, it is used as a prebiotic and in the nanoencapsulation of drugs and nutraceuticals. In this study, optimal fermentation conditions enab
Externí odkaz:
https://doaj.org/article/244a9015481a417eb9caea5e419177e0
Publikováno v:
IEEE Access, Vol 8, Pp 220570-220584 (2020)
On a future tactical-battle field network, combat radio nodes will be deployed for various operations, forming a mobile ad-hoc network (MANET). However, because of the nodes' mobility, a single group might be divided into several small groups with fe
Externí odkaz:
https://doaj.org/article/a37371127b6b4c44a7380efd55c3926e
Publikováno v:
EAI Endorsed Transactions on Collaborative Computing, Vol 2, Iss 9, Pp 1-8 (2016)
Bio-inspired routing protocols use the principle of swarm intelligence, which finds the optimal path to the destination in a distributed and autonomous way in dynamically changing environments; therefore, they can maximize the routing performance, re
Externí odkaz:
https://doaj.org/article/dc8d7092d7bd427ba972d2de877f57ab
Publikováno v:
Food Sci Biotechnol
Buah merah oil and red palm oil are red colored and unrefined edible oils. Because of this color characteristic, measuring acid value by titration method can be uncertain and subjective, so more accurate and objective methods are needed. Gas chromato
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d97aff0da95db5a0de667dea347c18dd
https://doi.org/10.1007/s10068-021-00964-2
https://doi.org/10.1007/s10068-021-00964-2
Autor:
Hyungseok Choi, Ke Li, Soogil Hong, Akira Shinohara, Kangseok Lee, Min-Su Lee, Keun Pil Kim, Mika Higashide, Miki Shinohara
Publikováno v:
Nucleic Acids Research
SummaryThe synaptonemal complex (SC) is a proteinaceous structure that mediates homolog engagement and genetic recombination during meiosis. Zip-Mer-Msh (ZMM) proteins promote crossover (CO) formation and initiate SC formation. In SC elongation, the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f79be6d84dc63a7797012a7abad209d4
https://doi.org/10.1093/nar/gkab566
https://doi.org/10.1093/nar/gkab566
Publikováno v:
International Journal of Food Science & Technology. 56:3960-3969
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::16932198af9086e29fa7fb3044b66436
https://doi.org/10.1111/ijfs.15075
https://doi.org/10.1111/ijfs.15075
Publikováno v:
Journal of Microbiology and Biotechnology. 30:469-475
During meiosis I, programmed DNA double-strand breaks (DSBs) occur to promote chromosome pairing and recombination between homologs. In Saccharomyces cerevisiae, Mec1 and Tel1, the orthologs of human ATR and ATM, respectively, regulate events upstrea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dd9a950aa8447de1cc54d277248385c9
https://doi.org/10.4014/jmb.1909.09020
https://doi.org/10.4014/jmb.1909.09020
Publikováno v:
Journal of Microbiology and Biotechnology. 30:259-270
Listeria monocytogenes is a gram-positive, facultative anaerobe food pathogen responsible for the listeriosis that mostly occurs during the low-temperature storage of a cold cut or dairy products. To understand the systemic response to a wide range o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::08b6c9f8abab2cd4393fae41ab4265ad
https://doi.org/10.4014/jmb.1911.11027
https://doi.org/10.4014/jmb.1911.11027
Publikováno v:
IEEE Access, Vol 8, Pp 220570-220584 (2020)
On a future tactical-battle field network, combat radio nodes will be deployed for various operations, forming a mobile ad-hoc network (MANET). However, because of the nodes’ mobility, a single group might be divided into several small groups with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4353d93875567ad6a08dbe5d75ccfddd
https://ieeexplore.ieee.org/document/9284425/
https://ieeexplore.ieee.org/document/9284425/
Publikováno v:
International Journal of Food Science & Technology. 54:2300-2308
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::916019c5ce3a579607342a5eed466a62
https://doi.org/10.1111/ijfs.14146
https://doi.org/10.1111/ijfs.14146