Sulfated modification and anticoagulant activity of pumpkin (Cucurbita pepo, Lady Godiva) polysaccharide-Reference-Cited by-同舟云学术

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Sulfated modification and anticoagulant activity of pumpkin (Cucurbita pepo, Lady Godiva) polysaccharide

Published:2018-01 Issue: Volume:106 Page:447-455
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Liang Li,Ao Le,Ma Tao,Ni Yuanying,Liao Xiaojun,Hu Xiaosong,Song Yi

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference45 articles.

1. Changes in chemical composition of pumpkin seeds during the roasting process for production of pumpkin seed oil (part 1: non-volatile compounds);Murkovic;Food Chem.,2004

2. Changes in chemical composition of pumpkin seeds during the roasting process for production of pumpkin seed oil (part 2: volatile compounds);Siegmund;Food Chem.,2004

3. Potential antioxidant and anticoagulant capacity of low molecular weight fucoidan fractions extracted from Laminaria japonica;Wang;Int. J. Biol. Macromol.,2010

4. Water-extracted polysaccharides from Azadirachta indica leaves: structural features, chemical modification and anti-bovine herpesvirus type 1 (BoHV-1) activity;Saha;Int. J. Biol. Macromol.,2010

5. Anticoagulant and antithrombotic activities of a chemically sulfated galactoglucomannan obtained from the lichen Cladonia ibitipocae;Martinichenherrero;Int. J. Biol. Macromol.,2005

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