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Stichopus japonicus

Known as: Apostichopus japonicus 
 
National Institutes of Health

Papers overview

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2017
2017
Geographic traceability is an important issue for food quality and safety control of seafood. In this study,δ13C and δ15N values… Expand
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2016
2016
Two samples of fucosylated chondroitin sulfate (FCS), AJ and AM, were isolated from holothurian species Apostichopus japonicus… Expand
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2015
2015
A novel glucosidic pattern of fucose branches was found in the glycosaminoglycan from the sea cucumber Apostichopus japonicus in… Expand
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2015
2015
A controlled Cu(2+) catalytic free-radical depolymerization process of fucosylated chondroitin sulfate from sea cucumber… Expand
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2015
2015
Sea cucumber is a traditional health food consumed in East Asia. In this study, fucoidan from sea cucumber Apostichopus japonicus… Expand
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2014
2014
  • P. Zhang, C. Li, +4 authors T. Li
  • Developmental and comparative immunology
  • 2014
  • Corpus ID: 30193881
Skin ulceration syndrome (SUS) was the main limitation in the development of Apostichopus japonicus culture industries. To better… Expand
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Highly Cited
2010
Highly Cited
2010
Freeze drying (FD) yields the best quality of dried sea cucumber but at the cost of long drying time and also the overall cost… Expand
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Highly Cited
2009
Highly Cited
2009
In this study, the immunostimulatory effect of oral administration of different preparations (conventional fine powder [CP] and… Expand
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2008
2008
Apostichopus japonicus is a common sea cucumber that undergoes seasonal inactivity phases and ceases feeding during the summer… Expand
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2006
2006
A search for fucoidan-degrading enzymes and other O-glycosylhydrolases has been performed among 51 strains of marine bacteria of… Expand
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