Explores enantioselective epoxidation using Ti(O'Pr)4 catalyst and optically active tatrate ester, emphasizing stereochemistry factors and nucleophile absence.
Explores proteolytic cleavage, post-translational modifications, protein folding, chaperones, genetic diseases, glycosylation, and quality control in protein synthesis.
Discusses the inclusion of fermented foods in global food guides, exploring their benefits and risks, enzyme kinetics, and the history of food enzymes.
