4-nitrophenyl myo-inositol-1-phosphate has been researched along with ascorbic acid in 1 studies
| Studies (4-nitrophenyl myo-inositol-1-phosphate) | Trials (4-nitrophenyl myo-inositol-1-phosphate) | Recent Studies (post-2010) (4-nitrophenyl myo-inositol-1-phosphate) | Studies (ascorbic acid) | Trials (ascorbic acid) | Recent Studies (post-2010) (ascorbic acid) |
|---|---|---|---|---|---|
| 7 | 0 | 2 | 45,261 | 2,497 | 11,176 |
| Protein | Taxonomy | 4-nitrophenyl myo-inositol-1-phosphate (IC50) | ascorbic acid (IC50) |
|---|---|---|---|
| Chain A, Hyaluronidase, phage associated | Streptococcus pyogenes | 1000 | |
| Urease | Canavalia ensiformis (jack bean) | 8.59 | |
| Solute carrier family 23 member 1 | Homo sapiens (human) | 156 |
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 0 (0.00) | 18.7374 |
| 1990's | 0 (0.00) | 18.2507 |
| 2000's | 0 (0.00) | 29.6817 |
| 2010's | 0 (0.00) | 24.3611 |
| 2020's | 1 (100.00) | 2.80 |
| Authors | Studies |
|---|---|
| Çelik, M; Kaban, G; Kaya, M; Sallan, S; Şişik Oğraş, Ş | 1 |
1 other study(ies) available for 4-nitrophenyl myo-inositol-1-phosphate and ascorbic acid
| Article | Year |
|---|---|
Nitrosamine formation in a semi-dry fermented sausage: Effects of nitrite, ascorbate and starter culture and role of cooking.
Topics: Animals; Ascorbic Acid; Bacteriocins; Cattle; Cooking; Dimethylnitrosamine; Food Microbiology; Hot Temperature; Inositol Phosphates; Lactobacillus plantarum; Meat Products; Nitrites; Red Meat; Staphylococcus | 2020 |