Reduction−Alkylation Strategies for the Modification of Specific Monoclonal Antibody Disulfides

Autor: Sun, M. M. C., Beam, K. S., Cerveny, C. G., Hamblett, K. J., Blackmore, R. S., Torgov, M. Y., Handley, F. G. M., Ihle, N. C., Senter, P. D., Alley, S. C.

Publikováno v: Bioconjugate Chemistry; September 2005, Vol. 16 Issue: 5 p1282-1290, 9p

Two structurally and kinetically distinct forms of Wolinella succinogenes nitrite reductase

Autor: Blackmore, R S, Brittain, T, Gadsby, P M A, Greenwood, C, Thomson, A J

Publikováno v: Biochemical Journal; October 1990, Vol. 271 Issue: 1 p259-264, 6p

A complete computer monitoring and control system using commercially available, configurable software for laboratory and pilot plantEscherichia coli fermentations

Autor: Blackmore, R S, Blome, J S, Neway, J O

Publikováno v: Journal of Industrial Microbiology and Biotechnology; June 1996, Vol. 16 Issue: 6 p383-389, 7p

Distal pocket polarity in ligand binding to myoglobin: Structural and functional characterization of a threonine68(E11) mutant

Autor: Smerdon, S. J., Dodson, G. G., Wilkinson, A. J., Gibson, Q. H., Blackmore, R. S., Carver, T. E., John Olson

Publikováno v: Scopus-Elsevier

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::3e9a81dc54c200d9adeb361732ab5a23
http://www.scopus.com/inward/record.url?eid=2-s2.0-0025807792&partnerID=MN8TOARS

Dairy and nondairy proteins as nano-architecture structures for delivering phenolic compounds: Unraveling their molecular interactions to maximize health benefits.

Autor: de Almeida CC; Department of Biochemistry, Chemistry Institute, Graduate Studies in Food Science, Federal University of Rio de Janeiro, Rio de Janeiro, RJ, Brazil.; Institute of Chemistry, Graduate Studies in Chemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, RJ, Brazil., Baião DDS; Department of Biochemistry, Chemistry Institute, Graduate Studies in Food Science, Federal University of Rio de Janeiro, Rio de Janeiro, RJ, Brazil.; Institute of Chemistry, Graduate Studies in Chemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, RJ, Brazil., da Silva DVT; Department of Biochemistry, Chemistry Institute, Graduate Studies in Food Science, Federal University of Rio de Janeiro, Rio de Janeiro, RJ, Brazil.; Institute of Chemistry, Graduate Studies in Chemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, RJ, Brazil., da Trindade LR; Department of Biochemistry, Chemistry Institute, Graduate Studies in Food Science, Federal University of Rio de Janeiro, Rio de Janeiro, RJ, Brazil.; Institute of Chemistry, Graduate Studies in Chemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, RJ, Brazil., Pereira PR; Department of Biochemistry, Chemistry Institute, Graduate Studies in Food Science, Federal University of Rio de Janeiro, Rio de Janeiro, RJ, Brazil.; Institute of Chemistry, Graduate Studies in Chemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, RJ, Brazil., Conte-Junior CA; Department of Biochemistry, Chemistry Institute, Graduate Studies in Food Science, Federal University of Rio de Janeiro, Rio de Janeiro, RJ, Brazil.; Institute of Chemistry, Graduate Studies in Chemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, RJ, Brazil.; Center for Food Analysis, Technological Development Support Laboratory, Federal University of Rio de Janeiro, Rio de Janeiro, RJ, Brazil., Paschoalin VMF; Department of Biochemistry, Chemistry Institute, Graduate Studies in Food Science, Federal University of Rio de Janeiro, Rio de Janeiro, RJ, Brazil.; Institute of Chemistry, Graduate Studies in Chemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, RJ, Brazil.

Publikováno v: Comprehensive reviews in food science and food safety [Compr Rev Food Sci Food Saf] 2024 Nov; Vol. 23 (6), pp. e70053.