CHANGES IN ENZYMATIC ACTIVITIES IN PLAQUES FROM PATIENTS WITH MULTPLE SCLEROSIS.

Autor: Clausen, J., Gerhardt, W., Petri, C., Fog, T., Olsen, TH. Steen

Publikováno v: Acta Neurologica Scandinavica: Supplementum; Sep1964 Supplement 10, Vol. 40, p77-86, 10p

The Observed T Cell Receptor Space database enables paired-chain repertoire mining, coherence analysis, and language modeling.

Autor: Raybould MIJ; Oxford Protein Informatics Group, Department of Statistics, University of Oxford, 24-29 St Giles', OX1 3LB Oxford, UK. Electronic address: raybould@stats.ox.ac.uk., Greenshields-Watson A; Oxford Protein Informatics Group, Department of Statistics, University of Oxford, 24-29 St Giles', OX1 3LB Oxford, UK., Agarwal P; Oxford Protein Informatics Group, Department of Statistics, University of Oxford, 24-29 St Giles', OX1 3LB Oxford, UK., Aguilar-Sanjuan B; Oxford Protein Informatics Group, Department of Statistics, University of Oxford, 24-29 St Giles', OX1 3LB Oxford, UK., Olsen TH; Oxford Protein Informatics Group, Department of Statistics, University of Oxford, 24-29 St Giles', OX1 3LB Oxford, UK., Turnbull OM; Oxford Protein Informatics Group, Department of Statistics, University of Oxford, 24-29 St Giles', OX1 3LB Oxford, UK., Quast NP; Oxford Protein Informatics Group, Department of Statistics, University of Oxford, 24-29 St Giles', OX1 3LB Oxford, UK., Deane CM; Oxford Protein Informatics Group, Department of Statistics, University of Oxford, 24-29 St Giles', OX1 3LB Oxford, UK. Electronic address: deane@stats.ox.ac.uk.

Publikováno v: Cell reports [Cell Rep] 2024 Sep 24; Vol. 43 (9), pp. 114704. Date of Electronic Publication: 2024 Aug 29.

Antioxidant peptides from alternative sources reduce lipid oxidation in 5% fish oil-in-water emulsions (pH 4) and fish oil-enriched mayonnaise.

Autor: Varona E; National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark; Faculty of Pharmacy and Food Science, Torribera Food Science Campus, University of Barcelona, Santa Coloma de Gramenet, Spain., García-Moreno PJ; National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark; Department of Chemical Engineering, University of Granada, Spain., Gregersen Echers S; Department of Chemistry and Bioscience, Aalborg University, Aalborg, Denmark., Olsen TH; Department of Bio and Health Informatics, Technical University of Denmark, Kgs. Lyngby, Denmark., Marcatili P; Department of Bio and Health Informatics, Technical University of Denmark, Kgs. Lyngby, Denmark., Guardiola F; Faculty of Pharmacy and Food Science, Torribera Food Science Campus, University of Barcelona, Santa Coloma de Gramenet, Spain., Overgaard MT; Department of Chemistry and Bioscience, Aalborg University, Aalborg, Denmark., Hansen EB; National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark., Jacobsen C; National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark., Yesiltas B; National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark. Electronic address: betye@food.dtu.dk.

Publikováno v: Food chemistry [Food Chem] 2023 Nov 15; Vol. 426, pp. 136498. Date of Electronic Publication: 2023 Jun 03.

Antioxidant peptides derived from potato, seaweed, microbial and spinach proteins: Oxidative stability of 5% fish oil-in-water emulsions.

Autor: Yesiltas B; National Food Institute, Technical University of Denmark, Denmark. Electronic address: betye@food.dtu.dk., García-Moreno PJ; Department of Chemical Engineering, University of Granada, Spain., Gregersen S; Department of Chemistry and Bioscience, Aalborg University, Denmark., Olsen TH; Department of Bio and Health Informatics, Technical University of Denmark, Denmark., Jones NC; ISA, Department of Physics and Astronomy, Aarhus University, Denmark., Hoffmann SV; ISA, Department of Physics and Astronomy, Aarhus University, Denmark., Marcatili P; Department of Bio and Health Informatics, Technical University of Denmark, Denmark., Overgaard MT; Department of Chemistry and Bioscience, Aalborg University, Denmark., Hansen EB; National Food Institute, Technical University of Denmark, Denmark., Jacobsen C; National Food Institute, Technical University of Denmark, Denmark. Electronic address: chja@food.dtu.dk.

Publikováno v: Food chemistry [Food Chem] 2022 Aug 15; Vol. 385, pp. 132699. Date of Electronic Publication: 2022 Mar 14.

Observed Antibody Space: A diverse database of cleaned, annotated, and translated unpaired and paired antibody sequences.

Autor: Olsen TH; Department of Statistics, University of Oxford, Oxford, UK., Boyles F; Department of Statistics, University of Oxford, Oxford, UK., Deane CM; Department of Statistics, University of Oxford, Oxford, UK.

Publikováno v: Protein science : a publication of the Protein Society [Protein Sci] 2022 Jan; Vol. 31 (1), pp. 141-146. Date of Electronic Publication: 2021 Oct 29.