L-rhamnose
Engineering a filamentous fungus for l-rhamnose extraction
6
Identification of an l-Rhamnose Synthetic Pathway in Two Nucleocytoplasmic Large DNA Viruses
10
L-Rhamnose induction of Aspergillus nidulans α-L-rhamnosidase genes is glucose repressed via a CreA-independent mechanism acting at the level of inducer uptake
17
Synthesis of some nucleosides derivatives from L- rhamnose with expected biological activity
7
The Aspergillus nidulans Zn(II)2Cys6transcription factor AN5673/RhaR mediates L-rhamnose utilization and the production of α-L-rhamnosidases
16
Evaluation of the Antineoplastic Activity of L-rhamnose in vitro. A Comparison with 2-deoxyglucose
7
THE l-RHAMNOSE GENETIC SYSTEM IN ESCHERICHIA COLI K-12
12
A Rhamnose-Inducible System for Precise and Temporal Control of Gene Expression in Cyanobacteria
12
Effects of oral adenosine 5'-triphosphate and adenosine in enteric-coated capsules on indomethacin-induced permeability changes in the human small intestine: a randomized cross-over study
8
Salmonella Bacteriophage Glycanases: Endorhamnosidase Activity of Bacteriophages P27, 9NA, and KB1
9
Phenylpropanoid and Phenylethanoid Glycosides from Scrophularia Xanthoglossa and Their Antioxidative and Antiinflammatory Activities
8
Genome sequence of the exopolysaccharide-producing Salipiger mucosus type strain (DSM 16094T), a moderately halophilic member of the Roseobacter clade
13
Complete genome sequence and characterization of the haloacid–degrading Burkholderia caribensis MBA4
8
ANTIOXIDANT AND ANTIMICROBIAL ACTIVITY OF A NEW ISOFLAVONE GLYCOSIDE FROM THE ROOTS OF Prosopis Spicigera Linn
10
Atypical biogroups of Escherichia coli found in clinical specimens and description of Escherichia hermannii sp nov
11
Structural basis of substrate binding in WsaF, a rhamnosyltransferase from Geobacillus stearothermophilus
12
Mechanistic bases for differences in passive absorption
11
Microbial Exopolysaccharides: Biosynthesis and Potential Applications
10
Thermal stability of Cryptococcus albidus α-L-rhamnosidase
8
Stability of Composition of Sulfated Polysaccharides and Brown Algae Alginic acids in Baked Goods – Criterion of its Efficiency as a Functional Ingredient
8