DNA immunization as an efficient strategy for vaccination.

Autor: Bolhassani A (AUTHOR), Yazdi SR (AUTHOR)

Publikováno v: Avicenna Journal of Medical Biotechnology. Jul-Sep2009, Vol. 1 Issue 2, p71-88. 18p.

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Assessing the impact of bacterial blends, crosslinking enzyme and storage times on volatile and non-volatile compound production in fermented pea protein emulsion gels.

Autor: Masiá C; CSIRO Agriculture and Food, 671 Sneydes Road, Werribee 3030, VIC, Australia; Department of Food Science, University of Copenhagen, Rolighedsvej 26, Frederiksberg 1958, Denmark; Plant Based Application Department, Novonesis, Gl. Venlighedsvej 14, 2970 Hørsholm, Denmark; The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, 30 Flemington Rd, Parkville, VIC 3010, Australia., Fernández-Varela R; Biochemical Assays Department, Novonesis, Gl. Venlighedsvej 14, 2970 Hørsholm, Denmark., Logan A; CSIRO Agriculture and Food, 671 Sneydes Road, Werribee 3030, VIC, Australia., Bose U; CSIRO Agriculture and Food, 671 Sneydes Road, Werribee 3030, VIC, Australia., Stockmann R; CSIRO Agriculture and Food, 671 Sneydes Road, Werribee 3030, VIC, Australia., Ong L; The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, 30 Flemington Rd, Parkville, VIC 3010, Australia., Gras S; The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, 30 Flemington Rd, Parkville, VIC 3010, Australia., Jensen PE; Department of Food Science, University of Copenhagen, Rolighedsvej 26, Frederiksberg 1958, Denmark., Yazdi SR; Plant Based Application Department, Novonesis, Gl. Venlighedsvej 14, 2970 Hørsholm, Denmark., Gambetta JM; CSIRO Agriculture and Food, 671 Sneydes Road, Werribee 3030, VIC, Australia. Electronic address: Joanna.gambetta@csiro.au.

Publikováno v: Food chemistry [Food Chem] 2025 Feb 15; Vol. 465 (Pt 2), pp. 142030. Date of Electronic Publication: 2024 Nov 12.

Effects of varying casein and pectin concentrations on the rheology of high-protein cultured milk beverages stored at ambient temperature.

Autor: Wilbanks DJ; Department of Food Science, University of Wisconsin, Madison 53706. Electronic address: Dwilbanks@wisc.edu., Yazdi SR; Arla Foods, Viby J, 8260 Denmark., Lucey JA; Department of Food Science, University of Wisconsin, Madison 53706; Center for Dairy Research, University of Wisconsin, Madison 53706.

Publikováno v: Journal of dairy science [J Dairy Sci] 2022 Jan; Vol. 105 (1), pp. 72-82. Date of Electronic Publication: 2021 Oct 28.

Structure of a 1.5-MDa adhesin that binds its Antarctic bacterium to diatoms and ice.

Autor: Guo S; Protein Function Discovery Group and Department of Biomedical and Molecular Sciences, Queen's University, Kingston, Ontario K7L 3N6, Canada.; Institute for Complex Molecular Systems, Eindhoven University of Technology, 5600 MD Eindhoven, Netherlands.; Laboratory of Macromolecular and Organic Chemistry of Department of Chemical Engineering and Chemistry, and Laboratory of Physical Chemistry of Department of Chemical Engineering and Chemistry, Eindhoven University of Technology, 5600 MD Eindhoven, Netherlands., Stevens CA; Protein Function Discovery Group and Department of Biomedical and Molecular Sciences, Queen's University, Kingston, Ontario K7L 3N6, Canada., Vance TDR; Protein Function Discovery Group and Department of Biomedical and Molecular Sciences, Queen's University, Kingston, Ontario K7L 3N6, Canada., Olijve LLC; Institute for Complex Molecular Systems, Eindhoven University of Technology, 5600 MD Eindhoven, Netherlands.; Laboratory of Macromolecular and Organic Chemistry of Department of Chemical Engineering and Chemistry, and Laboratory of Physical Chemistry of Department of Chemical Engineering and Chemistry, Eindhoven University of Technology, 5600 MD Eindhoven, Netherlands., Graham LA; Protein Function Discovery Group and Department of Biomedical and Molecular Sciences, Queen's University, Kingston, Ontario K7L 3N6, Canada., Campbell RL; Protein Function Discovery Group and Department of Biomedical and Molecular Sciences, Queen's University, Kingston, Ontario K7L 3N6, Canada., Yazdi SR; Faculty of Engineering and Applied Science and Department of Chemical Engineering, Queen's University, Kingston, Ontario K7L 3N6, Canada., Escobedo C; Faculty of Engineering and Applied Science and Department of Chemical Engineering, Queen's University, Kingston, Ontario K7L 3N6, Canada., Bar-Dolev M; Institute of Biochemistry, Food Science and Nutrition, Robert H. Smith Faculty of Agriculture, Food and Environment, Hebrew University of Jerusalem, Rehovot 7610001, Israel., Yashunsky V; Institute of Biochemistry, Food Science and Nutrition, Robert H. Smith Faculty of Agriculture, Food and Environment, Hebrew University of Jerusalem, Rehovot 7610001, Israel., Braslavsky I; Institute of Biochemistry, Food Science and Nutrition, Robert H. Smith Faculty of Agriculture, Food and Environment, Hebrew University of Jerusalem, Rehovot 7610001, Israel., Langelaan DN; Protein Function Discovery Group and Department of Biomedical and Molecular Sciences, Queen's University, Kingston, Ontario K7L 3N6, Canada., Smith SP; Protein Function Discovery Group and Department of Biomedical and Molecular Sciences, Queen's University, Kingston, Ontario K7L 3N6, Canada., Allingham JS; Protein Function Discovery Group and Department of Biomedical and Molecular Sciences, Queen's University, Kingston, Ontario K7L 3N6, Canada., Voets IK; Institute for Complex Molecular Systems, Eindhoven University of Technology, 5600 MD Eindhoven, Netherlands.; Laboratory of Macromolecular and Organic Chemistry of Department of Chemical Engineering and Chemistry, and Laboratory of Physical Chemistry of Department of Chemical Engineering and Chemistry, Eindhoven University of Technology, 5600 MD Eindhoven, Netherlands., Davies PL; Protein Function Discovery Group and Department of Biomedical and Molecular Sciences, Queen's University, Kingston, Ontario K7L 3N6, Canada.

Publikováno v: Science advances [Sci Adv] 2017 Aug 09; Vol. 3 (8), pp. e1701440. Date of Electronic Publication: 2017 Aug 09 (Print Publication: 2017).