OMICS approaches in cardiovascular diseases: a mini review.

Autor: Sohag MMH; Department of Genetic Engineering and Biotechnology, Jagannath University, Dhaka 1100, Bangladesh.; Biotechnology Research Initiative for Sustainable Development, Dhaka 1219, Bangladesh., Raqib SM; Baridhara Scholar's Institution, Dhaka 1212, Bangladesh., Akhmad SA; Department of Biochemistry, Faculty of Medicine, Islamic University of Indonesia, Yogyakarta 55584, Indonesia.

Publikováno v: Genomics & informatics [Genomics Inform] 2021 Jun; Vol. 19 (2), pp. e13. Date of Electronic Publication: 2021 Jun 30.

Contribution of laboratory medicine and emerging technologies to cardiovascular risk reduction via exposome analysis: an opinion of the IFCC Division on Emerging Technologies.

Autor: Gruson D; Department of Laboratory Medicine, Cliniques Universitaires St-Lux, Brussels, Belgium.; Université Catholique de Louvain, Brussels, Belgium.; 70492 Pôle de recherche en Endocrinologie, Diabète et Nutrition, Institut de Recherche Expérimentale et Clinique, Cliniques Universitaires Saint-Luc and Université Catholique de Louvain , Brussels, Belgium.; IFCC Division on Emerging Technologies, Milan, Italy., Fux E; IFCC Division on Emerging Technologies, Milan, Italy.; R&D Instrumental Analytics Roche Diagnostics GmbH Penzberg, Penzberg, Germany., Kemaloğlu Öz T; Alice Springs Hospital, Alice Springs, Australia.; School of Medicine, Flinder University, Adelaide, SA, Australia., Gouget B; IFCC Division on Emerging Technologies, Milan, Italy.; National Committee for the Selection of Reference Laboratories, Ministry of Health, Paris, France., Lee W; IFCC Division on Emerging Technologies, Milan, Italy.; Department of Laboratory Medicine, Asan Medical Center, University of Ulsan College of Medicine, Seoul, Korea., Shah S; IFCC Division on Emerging Technologies, Milan, Italy.; Department of Laboratory Medicine, P. D. Hinduja Hospital and Medical Research Centre, Mumbai, India., Liu Y; IFCC Division on Emerging Technologies, Milan, Italy.; Medical and Scientific Affairs Mindray Bio-Medical Electronics, Shenzhen, China., Ebert S; IFCC Division on Emerging Technologies, Milan, Italy.; Core Workflow Research and Early Development, Roche Diagnostics International, Rotkreuz, Switzerland., Greaves R; IFCC Division on Emerging Technologies, Milan, Italy.; Victorian Clinical Genetics Services Murdoch Children's Research Institute, Parkville, VIC, Australia.; Department of Paediatrics, Melbourne Medical School, University of Melbourne, Parkville, VIC, Australia., Bernardini S; IFCC Division on Emerging Technologies, Milan, Italy.; Department of Experimental Medicine, University Tor Vergata, Rome, Italy., Yang HS; Department of Pathology and Laboratory Medicine, Weill Cornell Medicine, New York, NY, USA., Figueroa Montes L; Suarez Angamos Hospital III, EsSalud, Peruvian Medical Association of Clinical Pathology, Peruvian Medical College, Lima, Peru.

Publikováno v: Clinical chemistry and laboratory medicine [Clin Chem Lab Med] 2024 Sep 02. Date of Electronic Publication: 2024 Sep 02.

Bioinformatic Analysis of the Subproteomic Profile of Cardiomyopathic Tissue.

Autor: Murphy S; Charles River Laboratories, Chesterford Research Park, Saffron Walden, UK., Zweyer M; Department of Neonatology and Pediatric Intensive Care, Children's Hospital, University of Bonn, Bonn, Germany., Swandulla D; Institute of Physiology, University of Bonn, Bonn, Germany., Ohlendieck K; Department of Biology, Maynooth University, National University of Ireland, Maynooth, Co. Kildare, Ireland. kay.ohlendieck@mu.ie.

Publikováno v: Methods in molecular biology (Clifton, N.J.) [Methods Mol Biol] 2023; Vol. 2596, pp. 377-395.

Emulsification properties of soy bean protein

Autor: WENPU CHEN, XIANG LI, MD. RAMIM TANVER RAHMAN, NABIL QAID M. AL-HAJJ, KAMALESH CHANDRA DEY, SALEH MUHAMMED RAQIB

Publikováno v: Nusantara Bioscience, Vol 6, Iss 2, Pp 196-202 (2014)

Chen W, Li X, Rahman MRT, Al-Hajj NQM, Dey KC, Raqib SM. 2014. Emulsification properties of soy bean protein. Nusantara Bioscience 6: 196-202. Emulsion stability and emulsifying ability are two important factors in food industry. Soy protein has the

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doajarticles::b6e36aab5f9998613c0a14a6aca5b0c0
http://biosains.mipa.uns.ac.id/N/N0602/N060213.pdf

Review: Emulsification properties of soy bean protein

Autor: Kamalesh Chandra Dey, Xiang Li, Md. Ramim Tanver Rahman, Wenpu Chen, Nabil Qaid M. Al-Hajj, Saleh Muhammed Raqib

Publikováno v: Nusantara Bioscience. 6

Chen W, Li X, Rahman MRT, Al-Hajj NQM, Dey KC, Raqib SM. 2014. Emulsification properties of soy bean protein. Nusantara Bioscience 6: 196-202. Emulsion stability and emulsifying ability are two important factors in food industry. Soy protein has the

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a99b14beb07b712793a71205ffb3be75
https://doi.org/10.13057/nusbiosci/n060212