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Published in 2017 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.7b02499
Abstract: Assays of the inhibitory potential against enzymes involved in carbohydrate and lipid digestion (α-amylase, α-glucosidase, and lipase) as well as the total contents of phenolics and anthocyanins, anthocyanin profile, and antioxidant capacity revealed significant differences…
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Keywords:
antioxidant capacity;
inhibitory potential;
potential red;
inhibitory activity ... See more keywords
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Published in 2024 at "Scientific Reports"
DOI: 10.1038/s41598-024-65152-8
Abstract: The application of beneficial microorganisms for corals (BMC) decreases the bleaching susceptibility and mortality rate of corals. BMC selection is typically performed via molecular and biochemical assays, followed by genomic screening for BMC traits. Herein,…
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Keywords:
bmc;
red sea;
potential red;
unlocking genomic ... See more keywords
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Published in 2025 at "Scientific Reports"
DOI: 10.1038/s41598-025-22843-0
Abstract: Red beans (Phaseolus vulgaris) are gaining recognition for their potential in functional foods and nutraceuticals. This study isolated bioactive peptides under 3 kDa from red bean protein hydrolysate, generated by pepsin digestion and purified using…
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Keywords:
red bean;
potential red;
therapeutic potential;
phaseolus vulgaris ... See more keywords
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2
Published in 2020 at "FEMS Yeast Research"
DOI: 10.1093/femsyr/foaa038
Abstract: ABSTRACT The red yeast Rhodosporidium toruloides naturally produces microbial lipids and carotenoids. In the past decade or so, many studies demonstrated R. toruloides as a promising platform for lipid production owing to its diverse substrate…
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Keywords:
potential red;
toruloides potential;
rhodosporidium toruloides;
red yeast ... See more keywords