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Yi Tan

Researcher at University of Louisville

Publications -  40
Citations -  227

Yi Tan is an academic researcher from University of Louisville. The author has contributed to research in topics: Chemistry & Biology. The author has an hindex of 9, co-authored 40 publications receiving 227 citations. Previous affiliations of Yi Tan include Hunan University.

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Journal ArticleDOI

Melatonin prevents conjugative transfer of plasmid-mediated antibiotic resistance genes by disrupting proton motive force

TL;DR: In this paper, a neurohormone secreted from pineal gland, substantially inhibited the horizontal transfer of RP4-7 plasmid in a dose-dependent manner and suppressed the conjugal frequency of different types of clinical plasmids that carrying colistin resistance gene mcr-1 rather than blaNDM or tet(X) genes.
Journal ArticleDOI

Melatonin prevents conjugative transfer of plasmid-mediated antibiotic resistance genes by disrupting proton motive force

TL;DR: In this paper , a neurohormone secreted from pineal gland, substantially inhibited the horizontal transfer of RP4-7 plasmid in a dose-dependent manner and suppressed the conjugal frequency of different types of clinical plasmids carrying colistin resistance gene mcr-1 rather than blaNDM or tet(X) genes.
Journal ArticleDOI

In-silico investigation of umami peptides with receptor T1R1/T1R3 for the discovering potential targets: A combined modeling approach

TL;DR: In this paper , the active sites of 205 umami peptides with 2-18 amino acids were investigated by quantum chemical simulations and their recognition residues with receptor T1R1/T1R3 by molecular docking.
Journal ArticleDOI

Exploring the relationships between perceived umami intensity, umami components and electronic tongue responses in food matrices

TL;DR: In this paper , modified two-alternative forced choice (2-AFC) method with monosodium glutamate as reference was applied to evaluate perceived umami intensity (PUI) in seven categories of foods, and the results indicated that EUC was appropriate in quantifying PUI of samples from meat, dairy, vegetable and mushroom groups.
Journal ArticleDOI

Exploring the relationships between perceived umami intensity, umami components and electronic tongue responses in food matrices.

TL;DR: In this article, a modified two-alternative forced choice (2-AFC) method with monosodium glutamate as reference was applied to evaluate perceived umami intensity (PUI) in seven categories of foods.