DIGITAL SUSTAINABILITY STRATEGIES: DIGITALLY ENABLED AND DIGITAL-FIRST INNOVATION FOR NET ZERO.

Autor: FALCKE, LUKAS (AUTHOR) l.a.falcke@vu.nl, ZOBEL, ANN-KRISTIN (AUTHOR) ann-kristin.zobel@unisg.ch, YOUNGJIN YOO (AUTHOR) yxy23@case.edu, TUCCI, CHRISTOPHER (AUTHOR) c.tucci@imperial.ac.uk

Publikováno v: Academy of Management Perspectives. Aug2024, Vol. 38 Issue 3, p415-436. 22p. 1 Diagram, 3 Charts.

Enhancing Cellular and Enzymatic Properties Through In Vivo Continuous Evolution.

Autor: Chu W; School of Biotechnology and Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, China.; Science Center for Future Foods, Jiangnan University, Wuxi, 214122, China.; Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi, 214122, China.; Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi, 214122, China., Guo Y; School of Biotechnology and Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, China., Wu Y; School of Biotechnology and Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, China.; Science Center for Future Foods, Jiangnan University, Wuxi, 214122, China.; Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi, 214122, China.; Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi, 214122, China., Lv X; School of Biotechnology and Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, China.; Science Center for Future Foods, Jiangnan University, Wuxi, 214122, China.; Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi, 214122, China.; Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi, 214122, China., Li J; School of Biotechnology and Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, China.; Science Center for Future Foods, Jiangnan University, Wuxi, 214122, China.; Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi, 214122, China.; Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi, 214122, China., Liu L; School of Biotechnology and Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, China.; Science Center for Future Foods, Jiangnan University, Wuxi, 214122, China.; Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi, 214122, China.; Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi, 214122, China., Du G; School of Biotechnology and Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, China.; Science Center for Future Foods, Jiangnan University, Wuxi, 214122, China.; Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi, 214122, China.; Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi, 214122, China., Chen J; School of Biotechnology and Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, China.; Science Center for Future Foods, Jiangnan University, Wuxi, 214122, China.; Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi, 214122, China.; Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi, 214122, China., Liu Y; School of Biotechnology and Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, 214122, China.; Science Center for Future Foods, Jiangnan University, Wuxi, 214122, China.; Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi, 214122, China.; Jiangsu Province Engineering Research Center of Food Synthetic Biotechnology, Jiangnan University, Wuxi, 214122, China.

Publikováno v: Chembiochem : a European journal of chemical biology [Chembiochem] 2024 Dec 16; Vol. 25 (24), pp. e202400564. Date of Electronic Publication: 2024 Oct 29.

nCas9 Engineering for Improved Target Interaction Presents an Effective Strategy to Enhance Base Editing.

Autor: Zhang, Guiquan¹, Song, Ziguo², Huang, Shisheng¹, Wang, Yafeng³, Sun, Jiayuan², Qiao, Lu¹, Li, Guanglei⁴, Feng, Yuanyuan¹, Han, Wei¹, Tang, Jin¹, Chen, Yulin², Huang, Xingxu¹, Liu, Furui¹ liufurui@zhejianglab.edu.cn, Wang, Xiaolong² xiaolongwang@nwafu.edu.cn, Liu, Jianghuai⁵ liujianghuai@nju.edu.cn

Publikováno v: Advanced Science. 8/21/2024, Vol. 11 Issue 31, p1-17. 17p.

Systems and Methods for Continuous Evolution of Enzymes.

Autor: Chen A; School of Engineering and Applied Sciences, Harvard University, Cambridge, Massachusetts, 02138, USA E-mail: Dr David A. Weitz: E-mail: Dr. Karla Milcic., Zhang XD; School of Engineering and Applied Sciences, Harvard University, Cambridge, Massachusetts, 02138, USA E-mail: Dr David A. Weitz: E-mail: Dr. Karla Milcic., Đelmaš AĐ; University of Belgrade-Faculty of Chemistry, Studentski trg 12-16, 11000, Belgrade, Serbia., Weitz DA; School of Engineering and Applied Sciences, Harvard University, Cambridge, Massachusetts, 02138, USA E-mail: Dr David A. Weitz: E-mail: Dr. Karla Milcic.; Wyss Institute for Biologically Inspired Engineering, Harvard University, 3 Blackfan Circle, Boston, MA, 02115, USA.; Department of Physics, Harvard University, Cambridge, MA, 02138, USA., Milcic K; School of Engineering and Applied Sciences, Harvard University, Cambridge, Massachusetts, 02138, USA E-mail: Dr David A. Weitz: E-mail: Dr. Karla Milcic.; University of Belgrade-Faculty of Chemistry, Studentski trg 12-16, 11000, Belgrade, Serbia.

Publikováno v: Chemistry (Weinheim an der Bergstrasse, Germany) [Chemistry] 2024 Aug 01; Vol. 30 (43), pp. e202400880. Date of Electronic Publication: 2024 Jul 12.

DXplain--demonstration and discussion of a diagnostic decision support system

Autor: G O, Barnett, E P, Hoffer, M S, Packer, K T, Famiglietti, R J, Kim, C, Cimino, M J, Feldman, D E, Oliver, J A, Kahn, R A, Jenders

Publikováno v: Proceedings. Symposium on Computer Applications in Medical Care.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::b75949d7886c2a3811e4021c5943f88e
https://pubmed.ncbi.nlm.nih.gov/1483000