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Keyword [TMAO]
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1. Studies On The Thermodynamics Of Biochemical Model Molecules In Aqueous Solutions
2. Study On The Formation Mechanism And Control Of Intrinisic Formaldehyde From Squid (Dosidicus Gigas)
3. Studies On Methods Of Determination Of Formaldehyde And Mechanisms Of Formaldehyde-producing In Aquatic Products
4. The Thermal Conversion Of Trimethylamine Oxide (TMAO) To Formaldehyde And Dimethylamine In Jumbo Squid (Dosidicus Gigas)
5. The Isolation And Identification Of Shewanellabaltica And The Mechanism Study Of Differences Of Spoilage Potential In Shewanellas From Large Yellow Croaker
6. The Bacteria Shewanella Putrefaciens Involved In The Metabolism Of TMAO
7. Technology Development And Industrialization Of Improved Squid Paste
8. The Effect Of Lysine And Galactose On The Thermal Conversion Of Trimethymine-N-Oxide In Squid And Kinetics Of Model
9. Effect Of Tea Polyphenols And Citric Acid On Formaldehyde-Producing During Thermal Processing Of Squid(Dosidicus Gigas) As Well As Their Application In The Dried-Seasoned Squid
10. The Effect Of Maillard Reaction On The Quality Of Dried-Seasoned Squid During Storage And Application Of Electron Beam Irradiation Technology
11. Isolation And Purification Of Tartary Buckwheat Flavonoids And Its Regulatory Effects In Hepatocytes And Vascular Injury
12. Evaluating The Fish Product Freshness By The Ratio Of Volatile Amine And TMAO
13. Association Between The Exposure To PM2.5 And TMAO Level In Stage 1 Hypertensive Chinese Students
14. Study On The Determination Method Of Intestinal Flora Metabolite-Trimethylamine N-oxide(TMAO)
15. Study On Expression, Purification, Activation And Inhibitor Screening Of Choline Trimethylamine Lyase
16. Developing osmolytes as nano-probes of biopolymer surfaces, interfaces, and conformational changes
17. Effects Of Amino Acids And Reducing Sugar On Thermal Decomposition Of Squid Trimethylamine Oxide At High Temperature And Its Control
18. Effects And Mechanisms Of PRMT5 Expression Induced By The Gut-derived TMAO On Neointima Formation
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