Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Shujian Xiao"'
Publikováno v:
Fermentation, Vol 10, Iss 1, p 56 (2024)
Amino alcohols are important compounds that are widely used in the polymer and pharmaceutical industry, particularly when used as chiral scaffolds in organic synthesis. The hydroxylation of polyamide polymers may allow crosslinking between molecular
Externí odkaz:
https://doaj.org/article/c6343b3e60da4dbd814f217b80bc6838
Autor:
Shujian Xiao, Zhen Wang, Bangxu Wang, Bo Hou, Jie Cheng, Ting Bai, Yin Zhang, Wei Wang, Lixiu Yan, Jiamin Zhang
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
Tryptophan derivatives are various aromatic compounds produced in the tryptophan metabolic pathway, such as 5-hydroxytryptophan, 5-hydroxytryptamine, melatonin, 7-chloro-tryptophan, 7-bromo-tryptophan, indigo, indirubin, indole-3-acetic acid, violamy
Externí odkaz:
https://doaj.org/article/4030e6b636364d5ead9a6b01537d397d
Autor:
Shujian Xiao, Rong Qian, Shunyang Hu, Zhongdan Fu, Ting Bai, Wei Wang, Jie Cheng, Jiamin Zhang
Publikováno v:
Fermentation, Vol 9, Iss 6, p 543 (2023)
Theanine, a representative non-protein amino acid in tea, is one of the umami components of tea and a major factor in the formation of the unique flavor of tea leaves. In addition to its delicious taste, theanine has a variety of health functions and
Externí odkaz:
https://doaj.org/article/9d2065fa2f9b4afaa8f7285e6cf378fd
Publikováno v:
Fermentation, Vol 9, Iss 3, p 285 (2023)
Hydroxy amino acids (HAAs) are of unique value in the chemical and pharmaceutical industry with antiviral, antifungal, antibacterial, and anticancer properties. At present, the hydroxylated amino acids most studied are tryptophan, lysine, aspartic ac
Externí odkaz:
https://doaj.org/article/a41a1dcdb51f442384d7ee17a546812a
Autor:
Ruiqi Cao, Lixiu Yan, Shujian Xiao, Bo Hou, Xingchen Zhou, Wei Wang, Ting Bai, Kaixian Zhu, Jie Cheng, Jiamin Zhang
Publikováno v:
Foods, Vol 12, Iss 4, p 782 (2023)
Low-temperature storage has become the most common way for fresh meat storage because of its lower cost and better preservation effect. Traditional low-temperature preservation includes frozen storage and refrigeration storage. The refrigeration stor
Externí odkaz:
https://doaj.org/article/f00e77f027c8451ea3c774472f36e0b5