Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Lawrence Yves Uy"'
Autor:
John Matthew Ferreras, Mia Claire Marie Clemencia, Amelia Hizon-Fradejas, Lawrence Yves Uy, Mary Ann Torio
Publikováno v:
Applied Sciences, Vol 11, Iss 5, p 2190 (2021)
Banana is one of the most important crops, providing multiple benefits. Although it has been widely studied for its health benefits, little information can be found about its proteins. This study determined the antihypertensive and antioxidant activi
Externí odkaz:
https://doaj.org/article/c5819f69a5124cea8023d1f25ca54b2a
Publikováno v:
Applied Sciences, Vol 10, Iss 24, p 8787 (2020)
Mung bean is a well-known good source of protein. To increase its bioactivity, economic value, and nutritional content as a functional food and food additive, lactostatin (IIAEK), a cholesterol-lowering bioactive peptide, was engineered into mung bea
Externí odkaz:
https://doaj.org/article/4b487510a21c4c0aa15a173de40325c1
Autor:
Ella Mae Gamba, Trisha Rojas, Mia Clare Marie Bercansil, Lory Jane Dela Cruz, Jherome Co, Lawrence Yves Uy, Mary Ann O. Torio
Publikováno v:
KIMIKA. 32:1-18
Hypertension has been reported as the second major cause of morbidity in the Philippines. One of the mechanisms to control blood pressure is through the inhibition of the angiotensin I-converting enzyme (ACE). This study specifically focused on the d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d1cb4476afc500c7a814d3b6cc4a3556
https://doi.org/10.26534/kimika.v32i1.1-18
https://doi.org/10.26534/kimika.v32i1.1-18
Publikováno v:
Applied Sciences
Volume 10
Issue 24
Applied Sciences, Vol 10, Iss 8787, p 8787 (2020)
Volume 10
Issue 24
Applied Sciences, Vol 10, Iss 8787, p 8787 (2020)
Mung bean is a well-known good source of protein. To increase its bioactivity, economic value, and nutritional content as a functional food and food additive, lactostatin (IIAEK), a cholesterol-lowering bioactive peptide, was engineered into mung bea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::59c7b0aa8e3ae88cc7c40bce6ac92233
Autor:
Maria Amelita C. Estacio, Mark Rickard N. Angelia, Jorge Gil C. Angeles, Maria Claret L. Tsuchiya, Sheila Mae Q. Mercado, Mia Clare Marie Bercansil-Clemencia, Mary Ann O. Torio, Jickerson P. Lado, Jeric C. Villanueva, Lawrence Yves Uy
Publikováno v:
Applied Sciences, Vol 11, Iss 5475, p 5475 (2021)
Legumes are an essential food source worldwide. Their high-quality proteins, complex carbohydrates, dietary fiber, and relatively low-fat content make these an important functional food. Known to possess a multitude of health benefits, legume consump
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8b2ce69f92167a06a2fbd5e26b7d812b
https://doi.org/10.3390/app11125475
https://doi.org/10.3390/app11125475