Zobrazeno 1 - 10
of 26
pro vyhledávání: '"Agnieszka Krzemińska"'
Autor:
Natalia Kwiatos, Marzena Jędrzejczak-Krzepkowska, Agnieszka Krzemińska, Azar Delavari, Piotr Paneth, Stanisław Bielecki
Publikováno v:
Scientific Reports, Vol 10, Iss 1, Pp 1-11 (2020)
Abstract Fusarium oxysporum laccase was functionally expressed in Saccharomyces cerevisiae and engineered towards higher expression levels and higher reactivity towards 2,6-dimethoxyphenol, that could be used as a mediator for lignin modification. A
Externí odkaz:
https://doaj.org/article/3c2feebd20c049e298f63f8604c1a474
Autor:
Agnieszka Krzemińska, José-Emilio Sánchez-Aparicio, Jean-Didier Maréchal, Agata Paneth, Piotr Paneth
Publikováno v:
International Journal of Molecular Sciences, Vol 23, Iss 14, p 7705 (2022)
Disaccharide complexes have been shown experimentally to be useful for drug delivery or as an antifouling surface biofilm, and are promising drug-encapsulation and delivery candidates. Although such complexes are intended for medical applications, to
Externí odkaz:
https://doaj.org/article/03bf65efbdf84322abbaffa5969dcb3b
Publikováno v:
International Journal of Molecular Sciences, Vol 23, Iss 6, p 3335 (2022)
The three-dimensional structure of tyrosinase has been crystallized from many species but not from Homo sapiens. Tyrosinase is a key enzyme in melanin biosynthesis, being an important target for melanoma and skin-whitening cosmetics. Several studies
Externí odkaz:
https://doaj.org/article/8c3c3b0ad33d40ebb079a110a62e47b9
Autor:
Mohammad Reza Jangrouei, Agnieszka Krzemińska, Michał Hapka, Ewa Pastorczak, Katarzyna Pernal
Publikováno v:
Journal of Chemical Theory and Computation. 18:3497-3511
We address the problem of intermolecular interaction energy calculations in molecular complexes with localized excitons. Our focus is on the correct representation of the dispersion energy. We derive an extended Casimir-Polder formula for direct comp
Publikováno v:
The Journal of Physical Chemistry A. 126:1312-1319
The London dispersion interactions between systems undergoing bond breaking, twisting, or compression are not well studied due to the scarcity and the high computational cost of methods being able to describe both the dynamic correlation and the mult
Autor:
Agata Sowińska, Michał Rostkowski, Agnieszka Krzemińska, Tzofia Englman, Faina Gelman, Agnieszka Dybala-Defratyka
LinB and DhaA are well-known haloalkane dehalogenases (HLDs) capable of converting a plethora of halogenated alkanes, also those considered persistent pollutants. The dehalogenation reaction that these two enzymes catalyze has been studied to determi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::98d872b299293a9b4283cdcb162ec8be
https://doi.org/10.26434/chemrxiv-2022-x2dj7-v2
https://doi.org/10.26434/chemrxiv-2022-x2dj7-v2
Autor:
José-Emilio Sánchez-Aparicio, Agata Paneth, Agnieszka Krzemińska, Piotr Paneth, Jean-Didier Maréchal
Publikováno v:
International Journal of Molecular Sciences; Volume 23; Issue 14; Pages: 7705
Disaccharide complexes have been shown experimentally to be useful for drug delivery or as an antifouling surface biofilm, and are promising drug-encapsulation and delivery candidates. Although such complexes are intended for medical applications, to
Autor:
Agata Sowińska, Michał Rostkowski, Agnieszka Krzemińska, Tzofia Englman, Faina Gelman, Agnieszka Dybala-Defratyka
LinB and DhaA are well-known haloalkane dehalogenases (HLDs) capable of converting a plethora of halogenated alkanes, also those considered persistent pollutants. One way of studying the nature and efficiency of these important enzymes is to measure
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::99c4d1994ed37f213f1d51997a96dfc9
https://doi.org/10.26434/chemrxiv-2022-x2dj7
https://doi.org/10.26434/chemrxiv-2022-x2dj7
Publikováno v:
Studia i Materiały Wydziału Zarządzania UW. 2019:56-66
Publikováno v:
Food Science and Technology International. 26:44-52
The study of the effect of the modified atmosphere packaging on quality of the bread was done after replacing wheat flour with amaranth flour in replacement of wheat flour for 0, 5, 10 and 15% by weight. The bread was stored for one, three and seven