Zobrazeno 1 - 10
of 37
pro vyhledávání: '"Lu-Sheng Hsieh"'
Publikováno v:
Journal of Functional Foods, Vol 108, Iss , Pp 105755- (2023)
Neuroprotective peptides derived from Flavourzyme®-pea protein hydrolysate (FPPH) were sequentially purified by chromatographies. Cell viability of β-amyloid peptide-induced oxidative damage in human neuroblastoma SH-SY5Y cells was used to explore
Externí odkaz:
https://doaj.org/article/cf4836237cf94adeb8f7a8248289e69d
Autor:
Chun-Yen Hsieh, Lu-Sheng Hsieh
Publikováno v:
Current Issues in Molecular Biology, Vol 45, Iss 3, Pp 1902-1913 (2023)
Cytokinin oxidase/dehydrogenase (CKX) catalyzes the irreversible breakdown of active cytokinins, which are a class of plant hormones that regulate cell division. According to conserved sequences of CKX genes from monocotyledons, PCR primers were desi
Externí odkaz:
https://doaj.org/article/f022071153ed4f03984b7eb7a0b724d9
Publikováno v:
Bioresources and Bioprocessing, Vol 9, Iss 1, Pp 1-13 (2022)
Abstract To obtain immunomodulatory peptides from isolated soy protein (ISP), pepsin was selected to prepare hydrolysates and 4-h treatment (Pepsin-ISPH4h) showed the highest yield and immunomodulatory activities. The Pepsin-ISPH4h was sequentially f
Externí odkaz:
https://doaj.org/article/4f54e68e53cd42558fd289540bdb570f
Publikováno v:
Fermentation, Vol 9, Iss 1, p 49 (2023)
Aspartate ammonia-lyase (AAL) catalyzes the reversible conversion reactions of aspartate to fumaric acid and ammonia. In this work, Lactobacillus paracasei LpAAL gene was heterologously expressed in Escherichia coli. As well as a recombinant His-tagg
Externí odkaz:
https://doaj.org/article/1f3b2f3123e3438784f3c07e06d56a1a
Publikováno v:
Fermentation, Vol 8, Iss 2, p 73 (2022)
Soy sauce is one of the most popular ingredients for delicious cuisines across the world, and it is made via various fermentation processes using wheat and soybeans. The purpose of this study was to add a lemon juice starter into secondary fermentati
Externí odkaz:
https://doaj.org/article/915653b04f6745a2ac453bc5297ca042
Publikováno v:
Molecules, Vol 26, Iss 18, p 5470 (2021)
Saccharomyces cerevisiae Pah1 phosphatidate phosphatase (PAP) catalyzes the dephosphorylation of phosphatidate to yield diacylglycerol, controlling phospholipids and triacylglycerol metabolisms. Pah1 and human Lipin 1 are intrinsically disordered pro
Externí odkaz:
https://doaj.org/article/f289e10536614244b8f5d02f7334bdf2
Publikováno v:
Foods, Vol 9, Iss 3, p 320 (2020)
Fish sauce is popular for fermenting food in Southeast and Eastern Asia, while black bean is used to ferment condiments in Taiwan. Researchers have recently investigated the use of fish and black bean sauce in places where combining both fish and bla
Externí odkaz:
https://doaj.org/article/be5f0f89231b41db995d4aaf370e4fe6
Autor:
Lu-Sheng Hsieh, 謝律生
99
This study explored the status quo of cyberbullying in online game among adolescents in Kaohsiung City with questionnaire survey. And to benchmark the eight forms of cyberbullying by Willard (2007), we try to find out the interactive online g
This study explored the status quo of cyberbullying in online game among adolescents in Kaohsiung City with questionnaire survey. And to benchmark the eight forms of cyberbullying by Willard (2007), we try to find out the interactive online g
Externí odkaz:
http://ndltd.ncl.edu.tw/handle/27444400428354716508
Autor:
Lu-Sheng Hsieh, 謝陸盛
98
Phenylalanine ammonia-lyase (PAL, EC 4.3.1.5 or 4.3.1.24) catalyzes the non-oxidative deamination of phenylalanine to trans-cinnamic acid and ammonia, the first step in the biosynthesis of phenylpropanoids. Many secondary metabolic products i
Phenylalanine ammonia-lyase (PAL, EC 4.3.1.5 or 4.3.1.24) catalyzes the non-oxidative deamination of phenylalanine to trans-cinnamic acid and ammonia, the first step in the biosynthesis of phenylpropanoids. Many secondary metabolic products i
Externí odkaz:
http://ndltd.ncl.edu.tw/handle/vkz7hc
Publikováno v:
World Journal of Microbiology and Biotechnology. 39
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ad2227d7071c63a2282bde79e1fb5a55
https://doi.org/10.1007/s11274-023-03644-x
https://doi.org/10.1007/s11274-023-03644-x