Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Samuel Minka"'
Autor:
Ruth Edwige Kemadjou Dibacto, Dany Joël Ngassa Ngoumen, Fils Armand Ella, Jules Vidal Kamga Nanhah, Bruno Dupon Akamba Ambamba, Pauline Vervaine Hagbe, Martin Fonkoua, Damaris Enyegue Mandob, René Samuel Minka, Judith Laure Ngondi
Publikováno v:
IBRO Neuroscience Reports, Vol 13, Iss , Pp 107-113 (2022)
Background: Many neurodegenerative such as Alzheimer's disease (AD) are characterized by cholinergic dysfunction and oxidative stress which is a key event in neuronal death process. Thus, anticholinesterase and anti-oxidation compounds are two promis
Externí odkaz:
https://doaj.org/article/f8890b5b66374b67945ac4fe33484c79
Autor:
Ruth Edwige Kemadjou Dibacto, Bruno Dupon Akamba Ambamba, Fils Armand Ella, Christine Fernande Biyegue Nyangono, Jules Vidal Kamga Nanhah, Martin Fonkoua, Réné Samuel Minka, Judith Laure Ngondi
Publikováno v:
Heliyon, Vol 8, Iss 7, Pp e09896- (2022)
Neurodegenerative disease such as Alzheimer’s disease, are progressive disorders which has been linked to oxidative imbalance and associated perturbations characterised by loss of memory, cognition and cholinergic deficit. To date, cholinesterase i
Externí odkaz:
https://doaj.org/article/a0be7ec8733841599c7e564a407c63a4
Autor:
Ruth Edwige, Kemadjou Dibacto, Bruno Dupon, Akamba Ambamba, Fils Armand, Ella, Christine Fernande, Biyegue Nyangono, Jules Vidal, Kamga Nanhah, Martin, Fonkoua, Réné Samuel, Minka, Judith Laure, Ngondi
Publikováno v:
Heliyon. 8(7)
Neurodegenerative disease such as Alzheimer's disease, are progressive disorders which has been linked to oxidative imbalance and associated perturbations characterised by loss of memory, cognition and cholinergic deficit. To date, cholinesterase inh
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::151b08681d7d967502c1cfc22a2d1b7a
https://pubmed.ncbi.nlm.nih.gov/35855984
https://pubmed.ncbi.nlm.nih.gov/35855984
Publikováno v:
Food Chemistry. 39:329-336
Total lipids extracted according to De Stefanis and Ponte [Biochim. Biophys. Acta, 176 (1969) 198–201] from corn flour (from Cameroon, variety white) amounted to 0·5% of the dry flour weight. The total lipids consisted of 90% neutral lipids, 5% gl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::022d28c868fa23867679cd2c39d9fe5f
https://doi.org/10.1016/0308-8146(91)90150-m
https://doi.org/10.1016/0308-8146(91)90150-m
Autor:
Samuel Minka, Maud Bruneteau
Publikováno v:
Biochimie
Biochimie, Elsevier, 2003, 85 (1-2), pp.145-152. ⟨10.1016/S0300-9084(03)00005-1⟩
Biochimie, Elsevier, 2003, 85 (1-2), pp.145-152. ⟨10.1016/S0300-9084(03)00005-1⟩
This review summarizes the state of knowledge on the composition and structure of the lipopolysaccharides (LPS) from three species of Yersinia known to produce disease in humans: Y. pseudotuberculosis, Y. enterocolitica and Y. pestis. We also mention
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::006f2bcca96d426beefcc15f7fcf89a0
https://hal-univ-lyon1.archives-ouvertes.fr/hal-02573512
https://hal-univ-lyon1.archives-ouvertes.fr/hal-02573512
Autor:
Maud Bruneteau, Samuel Minka
Publikováno v:
Food Chemistry
Food Chemistry, Elsevier, 2000, 68 (3), pp.273-276. ⟨10.1016/S0308-8146(99)00186-7⟩
Food Chemistry, Elsevier, 2000, 68 (3), pp.273-276. ⟨10.1016/S0308-8146(99)00186-7⟩
A partial chemical analysis of bambara peas [Vigna subterranea (L.) Verde], which are widely consumed in West and Central Africa, was undertaken. A flour sample of bambara pea was extracted with hot ethanol. The yield of crude lipids present in the e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::df09f42b70f2cff67b74bd1dc8e0dcf4
https://hal-univ-lyon1.archives-ouvertes.fr/hal-02866590
https://hal-univ-lyon1.archives-ouvertes.fr/hal-02866590
Publikováno v:
Food Chemistry
Food Chemistry, Elsevier, 1999, 64 (2), pp.145-148. ⟨10.1016/S0308-8146(98)00166-6⟩
Food Chemistry, Elsevier, 1999, 64 (2), pp.145-148. ⟨10.1016/S0308-8146(98)00166-6⟩
The effect of cooking with kanwa alkaline solution on the chemical composition of black beans (Phaseolus vulgaris) was analyzed. Crude lipids and water-soluble fractions were extracted from three flour samples obtained from raw black beans and black
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a137e34cd4e916114c0210a813a24f5d
https://hal-univ-lyon1.archives-ouvertes.fr/hal-02868622
https://hal-univ-lyon1.archives-ouvertes.fr/hal-02868622