Results 201 to 210 of about 114,428 (345)

Reversible Disruption by Cupric Ions of Myoglobin and Its Carboxamidomethyl Derivative

, 1967
Charles R. Hartzell, Katie Hardman, J. M. Gillespie, Frank R.N. Gurd   +3 more
openalex   +1 more source

Gold nanoparticles-reduced graphene oxide based electrochemical immunosensor for the cardiac biomarker myoglobin

Microchimica Acta, 2016
Suman Singh, S. Tuteja, Devendra Sillu, A. Deep, C. Suri   +4 more
semanticscholar   +1 more source

Paracetamol and its metabolites in children and adults with spinal muscular atrophy – a population pharmacokinetic model

British Journal of Clinical Pharmacology, Volume 91, Issue 7, Page 2045-2056, July 2025.
Abstract Aims The aim of the study was to investigate whether differences in paracetamol pharmacokinetics (PK) between spinal muscular atrophy (SMA) patients and healthy controls (HC) could be attributed to specific clinical covariates. Methods Nonlinear mixed‐effects modelling (NONMEM 7.4) was used to develop a population PK model, explore covariates ...
Qiaolin Zhao, Marie Mostue Naume, Brenda C. M. de Winter, Thomas Krag, Sissel Sundell Haslund‐Krog, Karoline Lolk Revsbech, John Vissing, Helle Holst, Morten Hylander Møller, Tessa Munkeboe Hornsyld, Morten Dunø, Christina Engel Hoei‐Hansen, Alfred Peter Born, Per Bo Jensen, Mette Cathrine Ørngreen   +14 more
wiley   +1 more source

The effects of cross‐innervation on the myoglobin concentration of tonic and phasic muscles

, 1967
Angus McPherson, Junichi Tokunaga
openalex   +2 more sources

PERMEABILITY OF MUSCLE CAPILLARIES TO EXOGENOUS MYOGLOBIN [PDF]

, 1973
Nicolae Simionescu, Maia Simionescu, George E. Palade   +2 more
openalex   +1 more source

Use of Liquid Nitrogen in Food Products: A Review

Food Frontiers, Volume 6, Issue 4, Page 1617-1644, July 2025.
ABSTRACT The increasing demand for frozen products has led companies to offer a variety of foods that may struggle to maintain quality. Traditional freezing methods often negatively impact food quality, affecting texture, color, flavor, and so forth.
Fabiola Pesce, Lucia Parafati, Biagio Fallico, Rosa Palmeri   +3 more
wiley   +1 more source

Stabilization of Protein Interactions through Electrospray Additives in Negative Ion Mode Native Mass Spectrometry. [PDF]

Anal Chem
Stevens A, Abramsson ML, Agasid MT, Allison TM, Landreh M.   +4 more
europepmc   +1 more source

Seasonal Augmentation of Myoglobin in the Snowshoe Hare

, 1965
Mario Rosenmann, Peter Morrison
openalex   +1 more source

Isolation of Cyanogen Bromide Cleavage Peptides from Myoglobins [PDF]

, 1974
Robert C. Marshall, Warren C. Jones, Robert A. Vigna, Frank R.N. Gurd   +3 more
openalex   +1 more source

Assessment of the Impact of Fruit Vinegars on the Tenderness and Quality Attributes of Spent Hen Meat

Food Science &Nutrition, Volume 13, Issue 7, July 2025.
Vinegar addition lowered pH and cooking loss, while the Cp group had the highest moisture and WHC. SEM images revealed that marination with vinegar led to extensive degradation of connective tissues. Meat marinated with pineapple and strawberry vinegar showed significantly lower hardness, WBSF, and WBSE.
Nuran Erdem
wiley   +1 more source