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yandong mu
(41 results)?
Discovery of naphthacemycins as a novel class of PARP1 inhibitors.
Bioorg Med Chem Lett. 2019 Aug 1;29(15):1904-1908. doi: 10.1016/j.bmcl.2019.05.055. Epub 2019 May 28.
Bioorg Med Chem Lett. 2019.
PMID: 31153806
Characterization of umami compounds in bone meal hydrolysate.
Zhang Y, Ke H, Bai T, Chen C, Guo T, Mu Y, Li H, Liao W, Pan Z, Zhao L.
Zhang Y, et al. Among authors: mu y.
J Food Sci. 2021 Jun;86(6):2264-2275. doi: 10.1111/1750-3841.15751. Epub 2021 May 4.
J Food Sci. 2021.
PMID: 33948957
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Naphthacemycins from a Streptomyces sp. as Protein-Tyrosine Phosphatase Inhibitors.
Huo C, Zheng Z, Xu Y, Ding Y, Zheng H, Mu Y, Niu Y, Gao J, Lu X.
Huo C, et al. Among authors: mu y.
J Nat Prod. 2020 May 22;83(5):1394-1399. doi: 10.1021/acs.jnatprod.9b00417. Epub 2020 Apr 16.
J Nat Prod. 2020.
PMID: 32298122
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Angucyclinones with IDO and TDO inhibitory activities isolated from the actinomycetes Umezawaea beigongshangensis.
Cao PR, Ren X, Lin J, Mu YL, Shan YQ, Zhu JT, Xu RY, Zhang XX, Hu WG, Lu XH.
Cao PR, et al.
Fitoterapia. 2024 Jan;172:105716. doi: 10.1016/j.fitote.2023.105716. Epub 2023 Nov 4.
Fitoterapia. 2024.
PMID: 37926399
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Effect of Deep Dormancy Temperature Cultivation on Meat Quality of Crucian Carp (Carassius auratus).
Zhang Y, Wang L, Mu Y, Zeng Q, Jia J, Zhang P, Pan Z.
Zhang Y, et al. Among authors: mu y.
Foods. 2023 Feb 13;12(4):792. doi: 10.3390/foods12040792.
Foods. 2023.
PMID: 36832867
Free PMC article.
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Effect of 4 °C and ice temperature on umami-enhancing nucleotides of conditioned pork.
Zhang Y, Zhang Y, Li H, Bai T, Qian Q, Peng H, Mu Y, Wang L, Liu B, Chen J, Pan Z, Liu D, Zhao L.
Zhang Y, et al. Among authors: mu y.
Food Chem. 2023 Feb 1;401:134146. doi: 10.1016/j.foodchem.2022.134146. Epub 2022 Sep 8.
Food Chem. 2023.
PMID: 36099822
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