Rickey Y. Yada
Affiliations: | University of Guelph (Canada), Guelph, Ontario, Canada |
Area:
Food Science and Technology Agriculture, Cell Biology, BiochemistryGoogle:
"Rickey Yada"Mean distance: (not calculated yet)
Children
Sign in to add trainee| Robert W. Blenkinsop | grad student | 2002 | University of Guelph (Canada) |
| Mark A. Yoshimasu | grad student | 2002 | University of Guelph (Canada) |
| Kenneth G. Payie | grad student | 2003 | University of Guelph (Canada) |
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Publications
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| Grahame DSA, Dupuis JH, Bryksa BC, et al. (2020) Comparative bioinformatic and structural analyses of pepsin and renin. Enzyme and Microbial Technology. 141: 109632 |
| Dupuis JH, Wang S, Song C, et al. (2020) The role of disulfide bonds in a Solanum tuberosum saposin-like protein investigated using molecular dynamics. Plos One. 15: e0237884 |
| Rathore I, Mishra V, Patel C, et al. (2020) Activation mechanism of plasmepsins, pepsin-like aspartic proteases from Plasmodium, follows a unique trans-activation pathway. The Febs Journal |
| Dupuis JH, Yu H, Habibi M, et al. (2018) pH dependant membrane binding of the Solanum tuberosum plant specific insert: An in silico study. Biochimica Et Biophysica Acta. Biomembranes |
| Leite Júnior BRdC, Tribst AAL, Yada RY, et al. (2018) Milk-clotting activity of high pressure processed coagulants: Evaluation at different pH and temperatures and pH influence on the stability Innovative Food Science & Emerging Technologies. 47: 384-389 |
| Bryksa BC, Yada RY. (2017) Protein Structure Insights into the Bilayer Interactions of the Saposin-Like Domain of Solanum tuberosum Aspartic Protease. Scientific Reports. 7: 16911 |
| Leite Júnior BRC, Tribst AAL, Grant NJ, et al. (2017) Biophysical evaluation of milk-clotting enzymes processed by high pressure. Food Research International (Ottawa, Ont.). 97: 116-122 |
| Bryksa BC, Grahame DA, Yada RY. (2017) Comparative structure-function characterization of the saposin-like domains from potato, barley, cardoon and Arabidopsis aspartic proteases. Biochimica Et Biophysica Acta |
| Dupuis JH, Tsao R, Yada RY, et al. (2017) Physicochemical properties and in vitro digestibility of potato starch after inclusion with vanillic acid Lwt - Food Science and Technology. 85: 218-224 |
| Lu ZH, Donner E, Yada RY, et al. (2016) Physicochemical properties and in vitro starch digestibility of potato starch/protein blends. Carbohydrate Polymers. 154: 214-22 |