✦ LIBER ✦

Amino acid and protein modification by oxygen and nitrogen species

✍ Scribed by F. Galli

Publisher: Springer
Year: 2007
Tongue: English
Weight: 47 KB
Volume: 32
Category: Article
ISSN: 0939-4451
DOI: 10.1007/s00726-006-0467-y

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Amino acid and protein modification by o

Amino acid and protein modification by oxygen and nitrogen species

✍ Francesco Galli 📂 Article 📅 2010 🏛 Springer 🌐 English ⚖ 135 KB

Special Issue: Amino Acid and Protein Mo

Special Issue: Amino Acid and Protein Modifications by Oxygen and Nitrogen Species

✍ F. Galli 📂 Article 📅 2003 🏛 Springer 🌐 English ⚖ 62 KB

Redox Proteomics (From Protein Modificat

Redox Proteomics (From Protein Modifications to Cellular Dysfunction and Diseases) || Chemical Modification of Proteins by Reactive Oxygen Species

✍ Dalle-Donne, Isabella; Scaloni, Andrea; Butterfield, D. Allan 📂 Article 📅 2006 🏛 John Wiley & Sons, Inc. 🌐 English ⚖ 309 KB 👁 2 views

methodology And Applications Of Redox Proteomics The Relatively New And Rapidly Changing Field Of Redox Proteomics Has The Potential To Revolutionize How We Diagnose Disease, Assess Risks, Determine Prognoses, And Target Therapeutic Strategies For People With Inflammatory And Aging-as

Protein self-modification by heme-genera

Protein self-modification by heme-generated reactive species

✍ Enrico Monzani; Stefania Nicolis; Raffaella Roncone; Marica Barbieri; Alessandro 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 453 KB

## Abstract In the presence of H~2~O~2~, heme proteins form active intermediates, which are able to oxidize exogenous molecules. Often these products are not stable compounds but reactive species on their own, such as organic radicals. They can both diffuse to the bulk of the solution or react with

Nutritive value of oat and rye grain pro

Nutritive value of oat and rye grain protein as influenced by nitrogen and amino acid composition

✍ Wilfried H. Eppendorfer 📂 Article 📅 1977 🏛 John Wiley and Sons 🌐 English ⚖ 394 KB 👁 1 views

Protein Contents, Amino Acid Composition

Protein Contents, Amino Acid Compositions and Nitrogen-to-Protein Conversion Factors for Cassava Roots

✍ Yeoh, Hock-Hin; Truong, Van-Den 📂 Article 📅 1996 🏛 John Wiley and Sons 🌐 English ⚖ 391 KB

Root protein contents of 15 cassava varieties (Manihot esculenta Crantz) ranged from 5 to 19 g kg-' dry matter. Intervarietal differences in amino acid profiles of cassava roots were evident. Differences in the levels of aspartic acid, glutamic acid and arginine were most notable. The nitrogen-to-pr