Amino acid composition analysis is a classical protein analysis method, which finds a wide
application in medical and food science research and is indispensable for protein …

The wide variety of chemical properties and biological functions found in proteins is attained
via post‐translational modifications like glycosylation. Covalently bonded to proteins …

The role of fatty acid synthesis in endothelial cells (ECs) remains incompletely
characterized. We report that fatty acid synthase knockdown (FASN KD) in ECs impedes …

Seaweed residues from Alaria esculenta, Saccharina latissima and Ascophyllum nodosum
after alginate extraction have been valorized to produce cellulose-based fractions with …

N-glycosylation of proteins is now routinely characterized and monitored because of its
significance to the detection of disease states and the manufacturing of biopharmaceuticals …

A variety of reactive oxygen species react readily with methionine residues in proteins to
form methionine sulfoxide, thus scavenging the reactive species. Most cells contain …

Activated sludge extracellular polymers (ECP) were extracted either by sonication or a
combination of sonication and cation exchange resin treatment (CER). The chemical …

This two-volume handbook supplies food chemists with essential information on the physical
and chemical properties of nutrients, descriptions of analytical techniques, and an …

The developmental changes of carbohydrates, organic acids, amino acids and phenolic
compounds in 'Honeycrisp'apple flesh were investigated using GC–MS and HPLC. A total of …

The treatment of Alzheimer's disease and many other brain-related disorders is limited
because of the presence of the blood–brain barrier, which highly regulate the crossing of …