Sustainable Food Proteins, Volume 4, Issue 1, March 2026.Developing a combined enzymatic and algebraic methodology to determine contents of Kunitz trypsin inhibitor and Bowman‐Birk inhibitor (BBI) in heated soybeans and the relative thermal stability of the anti‐trypsin and anti‐chymotrypsin domains of BBI. drBBI(T‐C): dual reactive BBI with both anti‐trypsin and anti‐chymotrypsin domains reactive; srBBI(t‐C)
Keshun Liu, Mike Woolman
wiley +1 more source
QUANTITATIVE ANTISTREPTOKINASE STUDIES IN PATIENTS INFECTED WITH GROUP A HEMOLYTIC STREPTOCOCCI: A COMPARISON WITH SERUM ANTISTREPTOLYSIN AND GAMMA GLOBULIN LEVELS WITH SPECIAL REFERENCE TO THE OCCURRENCE OF RHEUMATIC FEVER 1 [PDF]
, 1948 Harold C. Anderson +2 more
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Sustainable Food Proteins, Volume 4, Issue 1, March 2026.Borage (Borago officinalis L.) pressed cake, a by‐product of oil extraction, was profiled and characterized to evaluate its potential as a sustainable, plant‐based protein source. Protein fractionation revealed glutelin‐like proteins as predominant, accompanied by 2S albumin, 7S, and 11S globulin‐type proteins. Proteins exhibited high thermal stability
Suneru P. Perera +4 more
wiley +1 more source
Darwin’s neuroscientist: Gerald M. Edelman, 1929-2014
Frontiers in Psychology, 2014 Anil K Seth
doaj +1 more source
Research on gamma globulin unresponsive Kawasaki disease: A review. [PDF]
World J Clin PediatrWu ZC, Pan Y.
europepmc +1 more source
The clinical trials on gamma globulin for polio: victims of marketing success [PDF]
CMAJ, 2017 Mawdsley SE.
europepmc +1 more source
Purification of polyclonal human IgG of four subclasses from pooled human gamma globulin.
, 1988 Shigenori Harada +3 more
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Anti-immunoglobulin antibodies. III. Properties of sequential anti-idiotypic antibodies to heterologous anti-gamma globulins. Detection of reactivity of anti-idiotype antibodies with epitopes of Fc fragments (homobodies) and with epitopes and idiotopes (epibodies). [PDF]
, 1982 Constantin A. Bona +3 more
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Sustainable Food Proteins, Volume 4, Issue 1, March 2026.Systematic evaluation of sustainable adzuki bean protein extraction revealed a multi‐functional ingredient with nutritional, antioxidant, and techno‐functional properties, enabling its direct use in a clean‐label jerky style prototype delivering a comparable protein level to meat jerky but with reduced sodium, sugar, cholesterol, at high dietary fiber ...
Gomathy Sandhya Subramanian +14 more
wiley +1 more source