Lista de obras - J Yongsawatdigul - Dominio Público Uruguay

A novel subtilase with NaCl-activated and oxidant-stable activity from Virgibacillus sp. SK37.

artículo científico publicado en 2011

Antioxidant activities and antiproliferative activity of Thai purple rice cooked by various methods on human colon cancer cells

artículo científico publicado en 2015

Antioxidant activity of protein hydrolysates derived from threadfin bream surimi byproducts

artículo científico publicado en 2011

Bioavailability of angiotensin I-converting enzyme (ACE) inhibitory peptides derived from Virgibacillus halodenitrificans SK1-3-7 proteinases hydrolyzed tilapia muscle proteins.

artículo científico publicado en 2016

Biochemical and conformational changes of myosin purified from Pacific sardine at various pHs.

artículo científico publicado en 2008

Characterization of protein hydrolysis and odor-active compounds of fish sauce inoculated with Virgibacillus sp. SK37 under reduced salt content.

artículo científico publicado en 2013

Chemical and Cellular Antioxidant Activities of Chicken Breast Muscle Subjected to Various Thermal Treatments Followed by Simulated Gastrointestinal Digestion.

artículo científico publicado en 2016

Chemical and cellular antioxidative properties of threadfin bream (Nemipterus spp.) surimi byproduct hydrolysates fractionated by ultrafiltration

artículo científico publicado en 2014

Comparative proteomics revealed duodenal metabolic function associated with feed efficiency in slow-growing chicken

artículo científico publicado en 2022

Detergent-Stable Salt-Activated Proteinases from Virgibacillus halodenitrificans SK1-3-7 Isolated from Fish Sauce Fermentation

artículo científico publicado en 2015

Effect of marinating ingredients on temperature-induced denaturation of hemoglobin and its relation to red blood spot formation in cooked chicken breast

artículo científico publicado en 2020

Evidence of cell-associated proteinases from Virgibacillus sp. SK33 isolated from fish sauce fermentation

scientific article published on 14 March 2011

Hydrolytic activity of Virgibacillus sp. SK37, a starter culture of fish sauce fermentation, and its cell-bound proteinases

artículo científico publicado en 2012

Identification and characterization of alpha-I-proteinase inhibitor from common carp sarcoplasmic proteins

artículo científico publicado en 2015

Identification and characterization of the aroma-impact components of Thai fish sauce

artículo científico publicado en 2015

Identification by GeLC-MS/MS of trypsin inhibitor in sarcoplasmic proteins of three tropical fish and characterization of their inhibitory properties.

artículo científico publicado en 2014

Identification of novel halotolerant bacillopeptidase F-like proteinases from a moderately halophilic bacterium, Virgibacillus sp. SK37 ⬇️

artículo científico publicado el 18 de octubre de 2010

Immunomodulatory activity of protein hydrolysates derived from Virgibacillus halodenitrificans SK1-3-7 proteinase.

artículo científico publicado en 2016

Improvement of Fish Sauce Quality by Strain CMC5-3-1: A Novel Species of Staphylococcus sp.

artículo científico publicado en 2015

NaCl-activated extracellular proteinase from Virgibacillus sp. SK37 isolated from fish sauce fermentation.

artículo científico publicado en 2007

Production and purification of antioxidant peptides from a mungbean meal hydrolysate by Virgibacillus sp. SK37 proteinase.

artículo científico publicado en 2013

Proteinase-producing halophilic lactic acid bacteria isolated from fish sauce fermentation and their ability to produce volatile compounds.

artículo científico publicado en 2010

Purification and characterization of a salt-activated and organic solvent-stable heterotrimer proteinase from Virgibacillus sp. SK33 isolated from Thai fish sauce.

artículo científico publicado en 2010

Quantification of viable bacterial starter cultures of Virgibacillus sp. and Tetragenococcus halophilus in fish sauce fermentation by real-time quantitative PCR.

artículo científico publicado en 2016

Reactivity of fish and microbial transglutaminases on glutaminyl sites of peptides derived from threadfin bream myosin.

artículo científico publicado en 2008

Structural changes and dynamic rheological properties of sarcoplasmic proteins subjected to pH-shift method.

artículo científico publicado en 2010

Structural changes and functional properties of threadfin bream sarcoplasmic proteins subjected to pH-shifting treatments and lyophilization.

artículo científico publicado en 2010

Thermal stability of fish natural actomyosin affects reactivity to cross-linking by microbial and fish transglutaminases

artículo científico publicado en 2008

Transepithelial transport across Caco-2 cell monolayers of angiotensin converting enzyme (ACE) inhibitory peptides derived from simulated in vitro gastrointestinal digestion of cooked chicken muscles.

artículo científico publicado en 2018

Trypsin inhibitory activity and gel-enhancing effect of sarcoplasmic proteins from common carp

artículo científico publicado en 2012

Use of Tetragenococcus halophilus as a starter culture for flavor improvement in fish sauce fermentation

artículo científico publicado en 2011

Vibrational spectroscopy and biochemical changes in silver carp as related to quality of washed mince

artículo científico publicado en 2019

Lista de obras de J Yongsawatdigul

A novel subtilase with NaCl-activated and oxidant-stable activity from Virgibacillus sp. SK37.

Antioxidant activities and antiproliferative activity of Thai purple rice cooked by various methods on human colon cancer cells

Antioxidant activity of protein hydrolysates derived from threadfin bream surimi byproducts

Bioavailability of angiotensin I-converting enzyme (ACE) inhibitory peptides derived from Virgibacillus halodenitrificans SK1-3-7 proteinases hydrolyzed tilapia muscle proteins.

Biochemical and conformational changes of myosin purified from Pacific sardine at various pHs.

Characterization of protein hydrolysis and odor-active compounds of fish sauce inoculated with Virgibacillus sp. SK37 under reduced salt content.

Chemical and Cellular Antioxidant Activities of Chicken Breast Muscle Subjected to Various Thermal Treatments Followed by Simulated Gastrointestinal Digestion.

Chemical and cellular antioxidative properties of threadfin bream (Nemipterus spp.) surimi byproduct hydrolysates fractionated by ultrafiltration

Comparative proteomics revealed duodenal metabolic function associated with feed efficiency in slow-growing chicken

Detergent-Stable Salt-Activated Proteinases from Virgibacillus halodenitrificans SK1-3-7 Isolated from Fish Sauce Fermentation

Effect of marinating ingredients on temperature-induced denaturation of hemoglobin and its relation to red blood spot formation in cooked chicken breast

Evidence of cell-associated proteinases from Virgibacillus sp. SK33 isolated from fish sauce fermentation

Hydrolytic activity of Virgibacillus sp. SK37, a starter culture of fish sauce fermentation, and its cell-bound proteinases

Identification and characterization of alpha-I-proteinase inhibitor from common carp sarcoplasmic proteins

Identification and characterization of the aroma-impact components of Thai fish sauce

Identification by GeLC-MS/MS of trypsin inhibitor in sarcoplasmic proteins of three tropical fish and characterization of their inhibitory properties.

Identification of novel halotolerant bacillopeptidase F-like proteinases from a moderately halophilic bacterium, Virgibacillus sp. SK37 ⬇️

Immunomodulatory activity of protein hydrolysates derived from Virgibacillus halodenitrificans SK1-3-7 proteinase.

Improvement of Fish Sauce Quality by Strain CMC5-3-1: A Novel Species of Staphylococcus sp.

NaCl-activated extracellular proteinase from Virgibacillus sp. SK37 isolated from fish sauce fermentation.

Production and purification of antioxidant peptides from a mungbean meal hydrolysate by Virgibacillus sp. SK37 proteinase.

Proteinase-producing halophilic lactic acid bacteria isolated from fish sauce fermentation and their ability to produce volatile compounds.

Purification and characterization of a salt-activated and organic solvent-stable heterotrimer proteinase from Virgibacillus sp. SK33 isolated from Thai fish sauce.

Quantification of viable bacterial starter cultures of Virgibacillus sp. and Tetragenococcus halophilus in fish sauce fermentation by real-time quantitative PCR.

Reactivity of fish and microbial transglutaminases on glutaminyl sites of peptides derived from threadfin bream myosin.

Structural changes and dynamic rheological properties of sarcoplasmic proteins subjected to pH-shift method.

Structural changes and functional properties of threadfin bream sarcoplasmic proteins subjected to pH-shifting treatments and lyophilization.

Thermal stability of fish natural actomyosin affects reactivity to cross-linking by microbial and fish transglutaminases

Transepithelial transport across Caco-2 cell monolayers of angiotensin converting enzyme (ACE) inhibitory peptides derived from simulated in vitro gastrointestinal digestion of cooked chicken muscles.

Trypsin inhibitory activity and gel-enhancing effect of sarcoplasmic proteins from common carp

Use of Tetragenococcus halophilus as a starter culture for flavor improvement in fish sauce fermentation

Vibrational spectroscopy and biochemical changes in silver carp as related to quality of washed mince