These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

156 related articles for article (PubMed ID: 32777421)

  • 1. Quantitative approach to study secondary structure of proteins by FT-IR spectroscopy, using a model wheat gluten system.
    Fevzioglu M; Ozturk OK; Hamaker BR; Campanella OH
    Int J Biol Macromol; 2020 Dec; 164():2753-2760. PubMed ID: 32777421
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Amide I two-dimensional infrared spectroscopy of proteins.
    Ganim Z; Chung HS; Smith AW; Deflores LP; Jones KC; Tokmakoff A
    Acc Chem Res; 2008 Mar; 41(3):432-41. PubMed ID: 18288813
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effects of temperature and water content on the secondary structure of wheat gluten studied by FTIR spectroscopy.
    Georget DM; Belton PS
    Biomacromolecules; 2006 Feb; 7(2):469-75. PubMed ID: 16471918
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effects of enzymatic deamidation by protein-glutaminase on structure and functional properties of wheat gluten.
    Yong YH; Yamaguchi S; Matsumura Y
    J Agric Food Chem; 2006 Aug; 54(16):6034-40. PubMed ID: 16881713
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Identification of beta-turn and random coil amide III infrared bands for secondary structure estimation of proteins.
    Cai S; Singh BR
    Biophys Chem; 1999 Jul; 80(1):7-20. PubMed ID: 10457593
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Determination of secondary structural changes in gluten proteins during mixing using Fourier transform horizontal attenuated total reflectance spectroscopy.
    Seabourn BW; Chung OK; Seib PA; Mathewson PR
    J Agric Food Chem; 2008 Jun; 56(11):4236-43. PubMed ID: 18489117
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Changes in protein secondary structure during gluten deformation studied by dynamic fourier transform infrared spectroscopy.
    Wellner N; Mills EN; Brownsey G; Wilson RH; Brown N; Freeman J; Halford NG; Shewry PR; Belton PS
    Biomacromolecules; 2005; 6(1):255-61. PubMed ID: 15638528
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Attenuated Total Reflection Fourier Transform Infrared (ATR FT-IR) Spectroscopy as an Analytical Method to Investigate the Secondary Structure of a Model Protein Embedded in Solid Lipid Matrices.
    Zeeshan F; Tabbassum M; Jorgensen L; Medlicott NJ
    Appl Spectrosc; 2018 Feb; 72(2):268-279. PubMed ID: 29022355
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Study on the secondary structure of protein in amide I band from human colon cancer tissue by Fourier-transform infrared spectroscopy.
    Chen YJ; Hsieh YW; Cheng YD; Liao CC
    Chang Gung Med J; 2001 Sep; 24(9):541-6. PubMed ID: 11725623
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Influence of high-molecular-weight glutenin subunit composition at Glu-B1 locus on secondary and micro structures of gluten in wheat (Triticum aestivum L.).
    Gao X; Liu T; Yu J; Li L; Feng Y; Li X
    Food Chem; 2016 Apr; 197 Pt B():1184-90. PubMed ID: 26675856
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Quantification of gluten in wheat flour by FT-Raman spectroscopy.
    Czaja T; Mazurek S; Szostak R
    Food Chem; 2016 Nov; 211():560-3. PubMed ID: 27283667
    [TBL] [Abstract][Full Text] [Related]  

  • 12. A distinct utility of the amide III infrared band for secondary structure estimation of aqueous protein solutions using partial least squares methods.
    Cai S; Singh BR
    Biochemistry; 2004 Mar; 43(9):2541-9. PubMed ID: 14992591
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Influence of high-molecular-weight glutenin subunit composition at Glu-A1 and Glu-D1 loci on secondary and micro structures of gluten in wheat (Triticum aestivum L.).
    Li X; Liu T; Song L; Zhang H; Li L; Gao X
    Food Chem; 2016 Dec; 213():728-734. PubMed ID: 27451241
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Structural changes in gluten protein structure after addition of emulsifier. A Raman spectroscopy study.
    Ferrer EG; Gómez AV; Añón MC; Puppo MC
    Spectrochim Acta A Mol Biomol Spectrosc; 2011 Jun; 79(1):278-81. PubMed ID: 21458365
    [TBL] [Abstract][Full Text] [Related]  

  • 15. FTIR studies of gluten matrix dehydration after fibre polysaccharide addition.
    Nawrocka A; Krekora M; Niewiadomski Z; Miś A
    Food Chem; 2018 Jun; 252():198-206. PubMed ID: 29478532
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of acetic acid deamidation-induced modification on functional and nutritional properties and conformation of wheat gluten.
    Liao L; Zhao M; Ren J; Zhao H; Cui C; Hu X
    J Sci Food Agric; 2010 Feb; 90(3):409-17. PubMed ID: 20355061
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Using synchrotron radiation-based infrared microspectroscopy to reveal microchemical structure characterization: frost damaged wheat vs. normal wheat.
    Xin H; Zhang X; Yu P
    Int J Mol Sci; 2013 Aug; 14(8):16706-18. PubMed ID: 23949633
    [TBL] [Abstract][Full Text] [Related]  

  • 18. FTIR investigation of the secondary structure of type I collagen: New insight into the amide III band.
    Stani C; Vaccari L; Mitri E; Birarda G
    Spectrochim Acta A Mol Biomol Spectrosc; 2020 Mar; 229():118006. PubMed ID: 31927236
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Fourier transform infrared spectrometric analysis of protein conformation: effect of sampling method and stress factors.
    van de Weert M; Haris PI; Hennink WE; Crommelin DJ
    Anal Biochem; 2001 Oct; 297(2):160-9. PubMed ID: 11673883
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Change in Glutenin Macropolymer Secondary Structure in Wheat Sourdough Fermentation by FTIR.
    Wang J; Yue Y; Liu T; Zhang B; Wang Z; Zhang C
    Interdiscip Sci; 2017 Jun; 9(2):247-253. PubMed ID: 28013448
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.