Results 31 to 40 of about 2,166,543 (319)

Prediction of protein-protein interaction types using association rule based classification

open access: yes, 2009
This article has been made available through the Brunel Open Access Publishing Fund - Copyright @ 2009 Park et alBackground: Protein-protein interactions (PPI) can be classified according to their characteristics into, for example obligate or transient ...
José A Reyes   +14 more
core   +1 more source

Whole-rat protein content estimation: applicability of the Nx6.25 factor

open access: yes, 1994
The amino acid composition of the protein from three strains of rat (Wistar, Zucker lean and Zucker obese), subjected to reference and high-fat diets has been used to determine the mean empirical formula, molecular weight and N content of whole-rat ...
Rafecas Jorba, Immaculada   +4 more
core   +1 more source

Application Of Rice Flour and Palm Sugar In Making Meat Paste

open access: yesJurnal Ilmu dan Teknologi Hasil Ternak, 2017
This present work aimed to study the proper concentration of rice flour and palm sugar to produced delighted meat paste based on from phisical, chemical and organoleptic properties. Factorial Randomized Block design was used in the experiment. Meat Broth
Fani Yunita Pratiwi   +2 more
doaj   +1 more source

Protein content of minimal and ancestral ribosome [PDF]

open access: yesRNA, 2005
Minimal genome approaches seek to define the smallest gene complement compatible with modern-type cellular life on Earth. A consensus of computational and experimental approaches indicates that a minimal genome is close to 300 protein-coding genes, if a rich medium is provided for cell growth.
openaire   +2 more sources

THE EFFECT OF MARINATION WITH RED GINGER (Zingiber officinale Rosc.) ON CHEMICAL AND HEDONIC QUALITY OF DRIED BEEF

open access: yesJurnal Pangan dan Agroindustri
Red ginger (Zingiber officinale Rosc.) is a commonly utilized spice plant in blends and marinades. The research was conducted to determine the effect of different red ginger blend concentrations on fat levels, protein levels, antioxidant activity, and ...
Bambang Dwiloka   +2 more
doaj   +1 more source

Improving classification in protein structure databases using text mining [PDF]

open access: yes, 2009
Background: The classification of protein domains in the CATH resource is primarily based on structural comparisons, sequence similarity and manual analysis.
Jones, DT   +11 more
core   +1 more source

Integrated transcriptomic and metabolomic analyses revealed the regulatory mechanism of sulfur application in grain yield and protein content in wheat (Triticum aestivum L.)

open access: yesFrontiers in Plant Science, 2022
Sulfur fertilizers play an important role in increasing the yield and improving the dough quality of bread wheat, but their regulatory mechanism remains unclear.
Zhilian Liu   +10 more
doaj   +1 more source

Bluetongue virus non-structural protein 1 is a positive regulator of viral protein synthesis. [PDF]

open access: yes, 2012
BACKGROUND: Bluetongue virus (BTV) is a double-stranded RNA (dsRNA) virus of the Reoviridae family, which encodes its genes in ten linear dsRNA segments.
Roy Polly   +8 more
core   +1 more source

Claudin‐6 Protein Expression in Atypical Teratoid/Rhabdoid Tumors Is Strongly Enriched in the Molecular Subgroup AT/RT‐TYR

open access: yesPediatric Blood &Cancer, EarlyView.
ABSTRACT Claudin‐6 has emerged as a promising immunotherapeutic target, yet protein‐level data in atypical teratoid/rhabdoid tumors (AT/RTs) have been inconsistent. We analyzed 36 well‐characterized AT/RT samples and found membranous claudin‐6 protein expression in 58% of cases, with striking enrichment in the molecular subgroup AT/RT‐TYR (100%) and ...
Victoria E. Fincke   +4 more
wiley   +1 more source

Increasing the Protein Content of Ice Cream [PDF]

open access: yesJournal of Dairy Science, 2006
Vanilla ice cream was made with a mix composition of 10.5% milk fat, 10.5% milk SNF, 12% beet sugar, and 4% corn syrup solids. None of the batches made contained stabilizer or emulsifier. The control (treatment 1) contained 3.78% protein. Treatments 2 and 5 contained 30% more protein, treatments 3 and 6 contained 60% more protein, and treatments 4 and ...
M R, Patel, R J, Baer, M R, Acharya
openaire   +2 more sources

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