Identification of the functional food ingredients with antithrombotic properties via virtual screen and experimental studies-Reference-Cited by-同舟云学术

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Identification of the functional food ingredients with antithrombotic properties via virtual screen and experimental studies

Published:2021-11 Issue: Volume:362 Page:130237
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zheng Xin,Pu Pei,Ding Botian,Bo Weichen,Qin Dongya,Liang Guizhao

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. A chromogenic and fluorogenic peptide substrate for the highly sensitive detection of proteases in biological matrices;Arian;Journal of Medicinal Chemistry,2016

2. Three-dimensional quantitative structure-activity relationship analyses using comparative molecular field analysis and comparative molecular similarity indices analysis to elucidate selectivity differences of inhibitors binding to trypsin, thrombin, and fa;BöHm;Journal of Medicinal Chemistry,1999

3. Argatroban in heparin-induced thrombocytopenia: Rationale for use and place in therapy;Bambrah;Therapeutic Advances in Chronic Disease,2013

4. On the size of the active site in proteases. I. Papain;Berger;Biochemical and Biophysical Research Communications,1967

5. Acidosis, magnesium and acetylsalicylic acid: Effects on thrombin;Borisevich;Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy,2013

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