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A TWO DIMENSIONAL GEL ELECTROPHORESIS TECHNIQUE COMBINING A MICRO- AND A MINI-GEL SYSTEM FOR PROTEOMIC ANALYSIS OF FUNGAL HEAT SHOCK PROTEINS

Autor: G.G. Khachatourians, I.J. Xavier

Publikováno v: Journal of Rapid Methods & Automation in Microbiology. 11:47-52

A two-dimensional gel electrophoresis (2-DGE) technique is described here that combines isoelectric focusing (IEF) based separation of proteins using the PhastGel IEF in the first dimension and the Criterion precast mini-gels in the second dimension.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5f150fc2972d5ffcfaec554a6cddf64b
https://doi.org/10.1111/j.1745-4581.2003.tb00407.x

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Thermally Induced Changes in Protein Extractability of Postrigor Turkey Breast Meat Measured by Two Methods

Autor: I.J. Xavier, J.A. Boles, Bruce Rathgeber, Alan R. McCurdy, P.J. Shand

Publikováno v: Journal of Food Science. 64:1005-1009

Extractability of sarcoplasmic and myofibrillar proteins was reduced in postrigor turkey breast meat held at 40 °C for as short as 30 min. These reductions in protein extractability were successfully detected, using either a filtration-based methodo

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::31f871e9cd0a95e5cf7e15ffcc582dc8
https://doi.org/10.1111/j.1365-2621.1999.tb12269.x

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ENZYME CHANGES IN ROUGH RICE DURING PARBOILING

Autor: I.J. Xavier, S. Anthoni Raj

Publikováno v: Journal of Food Biochemistry. 19:381-389

The enzymes amylase, protease, phosphatase and β-glucosidase in rough rice (paddy) were activated during the soaking step of parboiling. The extent of activation of these enzymes varied with the soaking duration and the parboiling methods adopted. H

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::eb3fe40c552ea023f2e779a61140c057
https://doi.org/10.1111/j.1745-4514.1995.tb00542.x

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Increased D-values for Salmonella enteritidis resulting from the use of anaerobic enumeration methods

Autor: I.J. Xavier, S.C. Ingham

Publikováno v: Food Microbiology. 10:223-228

D-value (decimal reduction time) was determined for Salmonella enteritides ATCC # 4931 at 52, 54, 56 and 58°C in skim milk and casein peptone soymeal peptone broth supplemented with 0·6% yeast extract (CASO-YE). Four combinations of heating conditi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::191bc3a3497a87d0a4bda11f735e0823
https://doi.org/10.1006/fmic.1993.1024

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Akademický článek

The Association between Inefficient Repair of DNA Double-Strand Breaks and Common Polymorphisms of the HRR and NHEJ Repair Genes in Patients with Rheumatoid Arthritis.

Autor: Galita, Grzegorz¹ (AUTHOR) grzegorz.galita@umed.lodz.pl, Sarnik, Joanna² (AUTHOR) joanna.sarnik@umed.lodz.pl, Brzezinska, Olga² (AUTHOR) olga.brzezinska@umed.lodz.pl, Budlewski, Tomasz² (AUTHOR) tomasz.budlewski@umed.lodz.pl, Poplawska, Marta³ (AUTHOR) marta.poplawska@umed.lodz.pl, Sakowski, Sebastian^4,5 (AUTHOR) sebastian.sakowski@wmii.uni.lodz.pl, Dudek, Grzegorz⁴ (AUTHOR) grzegorz.dudek@wmii.uni.lodz.pl, Majsterek, Ireneusz¹ (AUTHOR) ireneusz.majsterek@umed.lodz.pl, Makowska, Joanna² (AUTHOR) joanna.makowska@umed.lodz.pl, Poplawski, Tomasz⁶ (AUTHOR) tomasz.poplawski@umed.lodz.pl

Publikováno v: International Journal of Molecular Sciences. Mar2024, Vol. 25 Issue 5, p2619. 14p.

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