Moatsou相关文献与解析，生知库 | 链接生命科学的每一步

Whey Protein Hydrolysates of Sheep/Goat Origin Produced by the Action of Trypsin without pH Control: Degree of Hydrolysis, Antihypertensive Potential and Antioxidant Activities

无需 pH 控制，由胰蛋白酶作用产生的绵羊/山羊乳清蛋白水解物：水解度、抗高血压潜力和抗氧化活性

期刊:Foods

影响因子:4.7

doi:10.3390/foods11142103

Lambros Sakkas, Eleni Lekaki, Golfo Moatsou

Cyan-Emitting Cu(I) Complexes and Their Luminescent Metallopolymers

发射青色光的 Cu(I) 配合物及其发光金属聚合物

期刊:Molecules

影响因子:4.2

doi:10.3390/molecules26092567

Federico Ferrari, Jonas Braun, Christopher E Anson, Bodo D Wilts, Dafni Moatsou, Claudia Bizzarri

信号转导

发表日期：2021

文献求助收藏

Microfiltration of Ovine and Bovine Milk: Effect on Microbial Counts and Biochemical Characteristics

绵羊奶和牛奶的微滤：对微生物数量和生化特性的影响

期刊:Foods

影响因子:4.7

doi:10.3390/foods9030284

George Panopoulos, Golfo Moatsou, Chrysanthi Psychogyiopoulou, Ekaterini Moschopoulou

微生物学

发表日期：2020

文献求助收藏

Highly Cross-Linked, Physiologically Responsive, Mechanically Adaptive Polymer Networks Made by Photopolymerization

通过光聚合制备高交联、生理响应、机械适应性聚合物网络

期刊:ACS Omega

影响因子:4.3

doi:10.1021/acsomega.9b04336

Monney, Baptiste; Dibble, Alicia G; Moatsou, Dafni; Weder, Christoph

发表日期：2020

文献求助收藏

Yoghurt-Type Gels from Skim Sheep Milk Base Enriched with Whey Protein Concentrate Hydrolysates and Processed by Heating or High Hydrostatic Pressure

以脱脂羊奶为基底，添加乳清蛋白浓缩物水解物，经加热或高压水压加工而成的酸奶状凝胶。

期刊:Foods

影响因子:5.1

doi:10.3390/foods8080342

Sakkas, Lambros; Tzevdou, Maria; Zoidou, Evangelia; Gkotzia, Evangelia; Karvounis, Anastasis; Samara, Antonia; Taoukis, Petros; Moatsou, Golfo

Sheep

发表日期：2019

文献求助收藏

Self-Assembly of Temperature-Responsive Protein-Polymer Bioconjugates

温度响应型蛋白质-聚合物生物共轭物的自组装

期刊:Bioconjugate Chemistry

影响因子:3.9

doi:10.1021/acs.bioconjchem.5b00264

Moatsou, Dafni; Li, Jian; Ranji, Arnaz; Pitto-Barry, Anaïs; Ntai, Ioanna; Jewett, Michael C; O'Reilly, Rachel K

发表日期：2015

文献求助收藏

Emerging Technologies for Improving Properties, Shelf Life, and Analysis of Dairy Products

用于改善乳制品特性、延长保质期和分析的新兴技术

Incorporation of Yogurt Acid Whey in Low-Lactose Yogurt Ice Cream

在低乳糖酸奶冰淇淋中加入酸奶酸乳清

Whey Protein Hydrolysates of Sheep/Goat Origin Produced by the Action of Trypsin without pH Control: Degree of Hydrolysis, Antihypertensive Potential and Antioxidant Activities

无需 pH 控制，由胰蛋白酶作用产生的绵羊/山羊乳清蛋白水解物：水解度、抗高血压潜力和抗氧化活性

Cyan-Emitting Cu(I) Complexes and Their Luminescent Metallopolymers

发射青色光的 Cu(I) 配合物及其发光金属聚合物

Microfiltration of Ovine and Bovine Milk: Effect on Microbial Counts and Biochemical Characteristics

绵羊奶和牛奶的微滤：对微生物数量和生化特性的影响

Highly Cross-Linked, Physiologically Responsive, Mechanically Adaptive Polymer Networks Made by Photopolymerization

通过光聚合制备高交联、生理响应、机械适应性聚合物网络

Yoghurt-Type Gels from Skim Sheep Milk Base Enriched with Whey Protein Concentrate Hydrolysates and Processed by Heating or High Hydrostatic Pressure

以脱脂羊奶为基底，添加乳清蛋白浓缩物水解物，经加热或高压水压加工而成的酸奶状凝胶。

Self-Assembly of Temperature-Responsive Protein-Polymer Bioconjugates

温度响应型蛋白质-聚合物生物共轭物的自组装