眼镜蛇神经毒蛋白部分水解后所得镇痛多肽的序列优化及镇痛机制研究

31460228
2014
C0505.蛋白质、多肽与酶生物化学
孟庆雄
地区科学基金项目
教授
昆明理工大学
52万元
镇痛活性;镇痛机制;NMR结构测定;眼镜蛇神经毒;受体
2015-01-01到2018-12-31
  • 中英文摘要
  • 结题摘要
  • 结题报告
  • 项目成果
  • 项目参与人
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序号 标题 类型 作者
1 Study of aroma formationand transformation during manufacturing process of Biluochun green tea inYunnanProvinceby HS-SPME and GC-MS 期刊论文 Chen Wang;ShiDong Lv;YuanShuang Wu;Ming Lian;QingXiong Meng
2 Study of characteristic aroma components of baked Wujiatai green tea by HS-SPME/GC-MS combined with principal component analysis 期刊论文 Wu Yuanshuang;Lv Shidong;Lian Ming;Wang Chen;Gao Xuemei;Meng Qingxiong
3 Comparison of the volatile compounds among different production regions of green tea using simultaneous distillation extraction coupled with gas chromatography-mass spectrometry 期刊论文 Zhou J.S.;Lv S.D.;Lian M.;Wang C.;Meng Q.X.
4 Oolong tea made from tea plants from different locations in Yunnan and Fujian, China showed similar aroma but different taste characteristics 期刊论文 Chen Wang;Shidong Lv;Yuanshuang Wu;Xuemei Gao;Jiangbing Li;Wenrui Zhang;Qingxiong Meng
5 The Study of Fingerprint Characteristics of Dayi Pu-Erh Tea Using a Fully Automatic HS-SPME/GC-MS and Combined Chemometrics Method 期刊论文 Lv Shidong;Wu Yuanshuang;Zhou Jiangsheng;Lian Ming;Li Changwen;Xu Yongquan;Liu Shunhang;Wang Chao;Meng Qingxiong
6 α-神经毒素与烟碱型乙酰胆碱受体相互作用的研究进展 期刊论文 李江兵;吴远双;高雪梅;王晨;张文睿;孟汶;孟庆雄
7 Processing TechnologiesAffect the Aroma But Not The Taste Of Teas: A Study Of Yunnan Biluochun,Jiangsu Biluochun And Other Regular Green Teas 期刊论文 Chen Wang;Shidong Lv;Jianxin Wang;Xueli Qiu;Yuanshuang Wu;Qingxiong Meng
8 Volatile components of essential oils extracted from Pu-erh ripe tea by different extraction methods 期刊论文 Xuemei Gao;Shidong Lv;Yuangshuang Wu;Jiangbing Li;Wenrui Zhang;Wen Meng;Qingxiong Meng
9 Study of aroma formation and transformation during manufacturing process of Biluochun green tea in Yunnan Province by HS-SPME and GC-MS. 期刊论文 Wang Chen;Lv Shidong;Wu Yuanshuang;Lian Ming;Gao Xuemei;Meng Qingxiong
10 Application of gas chromatography-mass spectrometry and chemometrics methods for assessing volatile profiles of Pu-erh tea with different processing methods and ageing years 期刊论文 Lv Shidong;Wu Yuanshuang;Wei Jifu;Lian Ming;Wang Chen;Gao Xuemei;Meng Qingxiong
11 Aroma formation in Dianhong black tea: Effects of baking 期刊论文 Xueli Qiu;Jianxin Wang;Xiaofen Yu;Shidong Lv;Yuanshuang Wu;Xuemei Gao;Cheng Wang;Jiangbing Li;Wenrui Zhang;Peng Zhao;Qingxiong Meng
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