Zobrazeno 1 - 10
of 87
pro vyhledávání: '"Stamsås GA"'
The function of CozE proteins is linked to lipoteichoic acid biosynthesis in Staphylococcus aureus .
Autor:
Barbuti MD; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Ås, Norway., Lambert E; Biozentrum, University of Basel, Basel, Switzerland., Myrbråten IS; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Ås, Norway., Ducret A; Molecular Microbiology and Structural Biochemistry, CNRS UM 5086, Université de Lyon, Lyon, France., Stamsås GA; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Ås, Norway., Wilhelm L; Molecular Microbiology and Structural Biochemistry, CNRS UM 5086, Université de Lyon, Lyon, France., Liu X; Department of Pathogen, Biology, International Cancer Center, Shenzhen University Medical School, Shenzhen, Guangdong, China.; Department of Fundamental Microbiology, University of Lausanne, Lausanne, Switzerland., Salehian Z; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Ås, Norway., Veening J-W; Department of Fundamental Microbiology, University of Lausanne, Lausanne, Switzerland., Straume D; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Ås, Norway., Grangeasse C; Molecular Microbiology and Structural Biochemistry, CNRS UM 5086, Université de Lyon, Lyon, France., Perez C; Biozentrum, University of Basel, Basel, Switzerland.; Department of Biochemistry and Molecular Biology, University of Georgia, Athens, Georgia, USA., Kjos M; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Ås, Norway.
Publikováno v:
MBio [mBio] 2024 Jun 12; Vol. 15 (6), pp. e0115724. Date of Electronic Publication: 2024 May 17.
Autor:
Myrbråten IS; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciencesgrid.19477.3c, Ås, Norway., Stamsås GA; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciencesgrid.19477.3c, Ås, Norway., Chan H; Structural Cellular Biology Unit, Okinawa Institute of Science and Technology, Okinawa, Japan.; The ithree institute, University of Technology Sydneygrid.117476.2, Broadway, New South Wales, Australia., Morales Angeles D; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciencesgrid.19477.3c, Ås, Norway., Knutsen TM; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciencesgrid.19477.3c, Ås, Norway., Salehian Z; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciencesgrid.19477.3c, Ås, Norway., Shapaval V; Faculty of Science and Technology, Norwegian University of Life Sciencesgrid.19477.3c, Ås, Norway., Straume D; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciencesgrid.19477.3c, Ås, Norway., Kjos M; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciencesgrid.19477.3c, Ås, Norway.
Publikováno v:
MBio [mBio] 2022 Apr 26; Vol. 13 (2), pp. e0340421. Date of Electronic Publication: 2022 Mar 31.
Autor:
Gallay C; Department of Fundamental Microbiology, Faculty of Biology and Medicine, University of Lausanne, Lausanne, Switzerland., Sanselicio S; Department of Fundamental Microbiology, Faculty of Biology and Medicine, University of Lausanne, Lausanne, Switzerland., Anderson ME; Department of Biology, Massachusetts Institute of Technology, Cambridge, MA, USA., Soh YM; Department of Fundamental Microbiology, Faculty of Biology and Medicine, University of Lausanne, Lausanne, Switzerland., Liu X; Department of Fundamental Microbiology, Faculty of Biology and Medicine, University of Lausanne, Lausanne, Switzerland., Stamsås GA; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Ås, Norway., Pelliciari S; Centre for Bacterial Cell Biology, Biosciences Institute, Newcastle University, Newcastle Upon Tyne, UK., van Raaphorst R; Department of Fundamental Microbiology, Faculty of Biology and Medicine, University of Lausanne, Lausanne, Switzerland., Dénéréaz J; Department of Fundamental Microbiology, Faculty of Biology and Medicine, University of Lausanne, Lausanne, Switzerland., Kjos M; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Ås, Norway., Murray H; Centre for Bacterial Cell Biology, Biosciences Institute, Newcastle University, Newcastle Upon Tyne, UK., Gruber S; Department of Fundamental Microbiology, Faculty of Biology and Medicine, University of Lausanne, Lausanne, Switzerland., Grossman AD; Department of Biology, Massachusetts Institute of Technology, Cambridge, MA, USA., Veening JW; Department of Fundamental Microbiology, Faculty of Biology and Medicine, University of Lausanne, Lausanne, Switzerland. Jan-Willem.Veening@unil.ch.
Publikováno v:
Nature microbiology [Nat Microbiol] 2021 Sep; Vol. 6 (9), pp. 1175-1187. Date of Electronic Publication: 2021 Aug 09.
Autor:
Stamsås GA; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Ås, Norway., Restelli M; Molecular Microbiology and Structural Biochemistry, CNRS, Université de Lyon, Lyon, France., Ducret A; Molecular Microbiology and Structural Biochemistry, CNRS, Université de Lyon, Lyon, France., Freton C; Molecular Microbiology and Structural Biochemistry, CNRS, Université de Lyon, Lyon, France., Garcia PS; Molecular Microbiology and Structural Biochemistry, CNRS, Université de Lyon, Lyon, France., Håvarstein LS; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Ås, Norway., Straume D; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Ås, Norway., Grangeasse C; Molecular Microbiology and Structural Biochemistry, CNRS, Université de Lyon, Lyon, France christophe.grangeasse@ibcp.fr morten.kjos@nmbu.no., Kjos M; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Ås, Norway christophe.grangeasse@ibcp.fr morten.kjos@nmbu.no.
Publikováno v:
MBio [mBio] 2020 Oct 27; Vol. 11 (5). Date of Electronic Publication: 2020 Oct 27.
Autor:
Fergestad ME; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Ås, Norway.; Department of Paraclinical Sciences, Faculty of Veterinary Medicine, Norwegian University of Life Sciences, Ås, Norway., Stamsås GA; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Ås, Norway., Morales Angeles D; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Ås, Norway., Salehian Z; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Ås, Norway., Wasteson Y; Department of Paraclinical Sciences, Faculty of Veterinary Medicine, Norwegian University of Life Sciences, Ås, Norway., Kjos M; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Ås, Norway.
Publikováno v:
MicrobiologyOpen [Microbiologyopen] 2020 Aug; Vol. 9 (8), pp. e1057. Date of Electronic Publication: 2020 May 17.
Autor:
Straume D; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, 1432 Ås, Norway., Piechowiak KW; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, 1432 Ås, Norway., Olsen S; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, 1432 Ås, Norway., Stamsås GA; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, 1432 Ås, Norway., Berg KH; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, 1432 Ås, Norway., Kjos M; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, 1432 Ås, Norway., Heggenhougen MV; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, 1432 Ås, Norway., Alcorlo M; Department of Crystallography and Structural Biology, Instituto de Química Física 'Rocasolano,' Spanish National Research Council, 28006 Madrid, Spain., Hermoso JA; Department of Crystallography and Structural Biology, Instituto de Química Física 'Rocasolano,' Spanish National Research Council, 28006 Madrid, Spain., Håvarstein LS; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, 1432 Ås, Norway; sigve.havarstein@nmbu.no.
Publikováno v:
Proceedings of the National Academy of Sciences of the United States of America [Proc Natl Acad Sci U S A] 2020 Mar 17; Vol. 117 (11), pp. 6129-6138. Date of Electronic Publication: 2020 Mar 02.
Autor:
Kakooza, Steven1 (AUTHOR) ksteven310@gmail.com, Eneku, Wilfred2 (AUTHOR), Nabatta, Esther3 (AUTHOR), Wampande, Eddie M.2 (AUTHOR), Ssajjakambwe, Paul2 (AUTHOR), Wanyana, Mariam1 (AUTHOR), Munyiirwa, Damien F. N.1 (AUTHOR), Ndoboli, Dickson1 (AUTHOR), Namuyinda, Dorcus1 (AUTHOR), Athieno, Grace1 (AUTHOR), Kayaga, Edrine1 (AUTHOR), Okwasiimire, Rodney1 (AUTHOR), Tsuchida, Sayaka4 (AUTHOR), Ushida, Kazunari4 (AUTHOR), Sakurai, Ken'ichi5 (AUTHOR), Mutebi, Francis1 (AUTHOR)
Publikováno v:
BMC Microbiology. 8/10/2024, Vol. 24 Issue 1, p1-15. 15p.
Autor:
Winther AR; The Norwegian University of Life Sciences, Faculty of Chemistry, Biotechnology and Food Science, Christian Magnus Falsens vei 1, 1430, Ås, Norway., Kjos M; The Norwegian University of Life Sciences, Faculty of Chemistry, Biotechnology and Food Science, Christian Magnus Falsens vei 1, 1430, Ås, Norway., Stamsås GA; The Norwegian University of Life Sciences, Faculty of Chemistry, Biotechnology and Food Science, Christian Magnus Falsens vei 1, 1430, Ås, Norway., Håvarstein LS; The Norwegian University of Life Sciences, Faculty of Chemistry, Biotechnology and Food Science, Christian Magnus Falsens vei 1, 1430, Ås, Norway., Straume D; The Norwegian University of Life Sciences, Faculty of Chemistry, Biotechnology and Food Science, Christian Magnus Falsens vei 1, 1430, Ås, Norway. daniel.straume@nmbu.no.
Publikováno v:
Scientific reports [Sci Rep] 2019 Mar 06; Vol. 9 (1), pp. 3681. Date of Electronic Publication: 2019 Mar 06.
Autor:
Stamsås GA; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Ås, Norway., Myrbråten IS; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Ås, Norway., Straume D; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Ås, Norway., Salehian Z; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Ås, Norway., Veening JW; Department of Fundamental Microbiology, Faculty of Biology and Medicine, University of Lausanne, Lausanne, Switzerland., Håvarstein LS; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Ås, Norway., Kjos M; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Ås, Norway.
Publikováno v:
Molecular microbiology [Mol Microbiol] 2018 Sep; Vol. 109 (5), pp. 615-632. Date of Electronic Publication: 2018 Sep 26.
Autor:
Haq, Ijaz Ul1,2 (AUTHOR), Kamal, Mustafa1,2 (AUTHOR), Swelum, Ayman A.3 (AUTHOR), Khan, Shehryar1,4 (AUTHOR), Ríos-Escalante, Patricio R. De los5,6 (AUTHOR), Usman, Tahir1,7 (AUTHOR) tahirusman@awkum.edu.pk
Publikováno v:
PLoS ONE. 5/16/2024, Vol. 19 Issue 5, p1-15. 15p.