Results 71 to 80 of about 1,170,066 (317)

Improved Chou-Fasman method for protein secondary structure prediction

open access: yesBMC Bioinformatics, 2006
Background Protein secondary structure prediction is a fundamental and important component in the analytical study of protein structure and functions. The prediction technique has been developed for several decades.
Huang Zhengge, Gu Fei, Chen Hang
doaj   +1 more source

Optimization based Long Short Term Memory Network for Protein Structure Prediction

open access: yesU.Porto Journal of Engineering, 2022
One of the challenging tasks in computational biology is the anticipation of protein secondary structure (PSS) from amino acid sequences. Numerous computational and statistical methods are used for this purpose.
Pravinkumar Sonsare, Gunavathi C.
doaj   +1 more source

The Phyre2 web portal for protein modeling, prediction and analysis [PDF]

open access: yes, 2015
Phyre2 is a suite of tools available on the web to predict and analyze protein structure, function and mutations. The focus of Phyre2 is to provide biologists with a simple and intuitive interface to state-of-the-art protein bioinformatics tools.
A González-Pérez   +38 more
core   +2 more sources

Identification of novel small molecule inhibitors of ETS transcription factors

open access: yesFEBS Letters, EarlyView.
ETS transcription factors play an essential role in tumourigenesis and are indispensable for sprouting angiogenesis, a hallmark of cancer, which fuels tumour expansion and dissemination. Thus, targeting ETS transcription factor function could represent an effective, multifaceted strategy to block tumour growth. The evolutionarily conserved E‐Twenty‐Six
Shaima Abdalla   +9 more
wiley   +1 more source

Evaluation of key aroma compounds and protein secondary structure in the roasted Tan mutton during the traditional charcoal process

open access: yesFrontiers in Nutrition, 2022
The traditional charcoal technique was used to determine the changes in the key aroma compounds of Tan mutton during the roasting process. The results showed that the samples at the different roasting time were distinguished using GC-MS in combination ...
Yong-Rui Wang   +2 more
doaj   +1 more source

Atom-by-atom protein generation and beyond with language models [PDF]

open access: yesarXiv, 2023
Protein language models learn powerful representations directly from sequences of amino acids. However, they are constrained to generate proteins with only the set of amino acids represented in their vocabulary. In contrast, chemical language models learn atom-level representations of smaller molecules that include every atom, bond, and ring.
arxiv  

Identification of a protein encoded in the EB-viral open reading frame BMRF2 [PDF]

open access: yes, 1992
Using monospecific rabbit sera against a peptide derived from a potential antigenic region of the Epstein-Barr viral amino acid sequence encoded in the open reading frame BMRF2 we could identify a protein-complex of 53/55 kDa in chemically induced B95-8,
A. v. Brunn   +37 more
core   +2 more sources

The cytoskeletal control of B cell receptor and integrin signaling in normal B cells and chronic lymphocytic leukemia

open access: yesFEBS Letters, EarlyView.
In lymphoid organs, antigen recognition and B cell receptor signaling rely on integrins and the cytoskeleton. Integrins act as mechanoreceptors, couple B cell receptor activation to cytoskeletal remodeling, and support immune synapse formation as well as antigen extraction.
Abhishek Pethe, Tanja Nicole Hartmann
wiley   +1 more source

Functional Properties of Protein Hydrolyzate from Ribbon Fish (Lepturacanthus Savala) as Prepared by Enzymatic hydrolysis

open access: yesInternational Journal of Food Properties, 2022
Fish protein hydrolyzates (FPH) are breakdown products of hydrolysis and are gaining importance in the field of nutraceuticals and functional foods due to their bioactive properties, high nutritional value, solubility, and digestibility. This study aimed
Undiganalu Gangadharappa Yathisha   +2 more
doaj   +1 more source

Effect of Freezing Temperature on Re-steaming Quality and Component Properties of Frozen Whole Wheat Steamed Bread

open access: yesLiang you shipin ke-ji, 2023
The effects of different freezing temperatures (–20 ℃, –40 ℃, –80 ℃) on the re-steaming quality and component properties of frozen whole wheat steamed bread with different whole wheat flour replacement rates (30%, 50%, 100%) were analyzed.
WANG Li-ping   +3 more
doaj   +1 more source

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