Zobrazeno 1 - 8
of 8
pro vyhledávání: '"T. L., BABAYAN"'
Autor:
N. S., TADEVOSYAN, S. B., POGHOSYAN, S. A., MURADYAN, B. G., KHACHATRYAN, S. H., TER-ZAQARYAN, G. V., KIRAKOSYAN, H. A., GULOYAN, T. L., BABAYAN
Publikováno v:
New Armenian Medical Journal; Sep2024, Vol. 18 Issue 3, p51-59, 9p
Autor:
V. K. Latov, T. L. Babayan
Publikováno v:
Applied Biochemistry and Microbiology. 39:559-563
The kinetics of the initial stages of autolysis of the yeast Saccharomyces cerevisiae was studied and the following kinetic parameters were determined: induction period, steady-state rate of the enzyme-induced effect, and steady-state concentration o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f7b0223fdf939faa31cf121ce3b79f4b
https://doi.org/10.1023/a:1026222216634
https://doi.org/10.1023/a:1026222216634
Autor:
Mikhail G. Bezrukov, V. K. Latov, Elene F. Titova, Vasily M. Belikov, T. L. Babayan, Elene M. Belavtseva
Publikováno v:
Current Microbiology. 5:163-168
Changes in the internal structure ofSaccharomyces cerevisiae cells and accumulation of proteins and nucleic components in extracellular fluid as decomposition products were studied in the 40–75°C temperature range under the effect of various membr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2722c0a8b5388497c1e1bea510cbb4d1
https://doi.org/10.1007/bf01578522
https://doi.org/10.1007/bf01578522
Autor:
M. G. Bezrukov, T. L. Babayan
Publikováno v:
Acta Biotechnologica. 5:129-136
The term “autolysis” was introduced into biological literature by SALKOVSKY [1]. Ever since it began to be used to designate self-digestion of cells under the action of their own intracellular enzymes. This definition is sufficiently satisfactory
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::02f971d822d1f35a86c2a859a3a71abd
https://doi.org/10.1002/abio.370050205
https://doi.org/10.1002/abio.370050205
Publikováno v:
Current Microbiology. 2:301-304
The effect of amino acids on the process of autolysis of baker’s yeast was studied. It is shown that the addition of amino acids inhibits the increase in concentration of amino nitrogen during the process of autolysis. The effect of the inhibition
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::404d1bdd70d1e73c6f3c7e0dae11a35f
https://doi.org/10.1007/bf02602864
https://doi.org/10.1007/bf02602864
Publikováno v:
Acta Biotechnologica. 4:323-331
It was discovered that in the process of baker's yeast autolysis the accumulation of intermediate peptides takes place. The separation and isolation of autolysate peptide fractions as obtained in various times from the beginning of the process, were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::644ea28da9282c7561cca57a928abff3
https://doi.org/10.1002/abio.370040404
https://doi.org/10.1002/abio.370040404
Autor:
V. M. Belikov, T. L. Babayan
Publikováno v:
Russian Chemical Reviews. 40:441-455
The use of mixtures of individual aminoacids instead of proteins in human nutrition has been the subject of numerous recent investigations. The aim was not only to investigate the process of aminoacid assimilation itself but also to elucidate the que
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ce7324254f3f7fb8065a41314d5b1dd7
https://doi.org/10.1070/rc1971v040n05abeh001929
https://doi.org/10.1070/rc1971v040n05abeh001929
