Related Experiment Videos
Fish-odour syndrome and impaired N-oxidation
S C Mitchell1, A Zhang, R L Smith
1Department of Pharmacology & Toxicology, St. Mary's Hospital Medical School Imperial College of Science, Technology & Medicine, London, UK.
Biochemical Society Transactions
|February 1, 1996
Abstract
No abstract available in PubMed .
Related Concept Videos
Articles linked to this work by shared authors, journal, and citation graph.
Embodied Immunity: Place, Inequality, and Reproductive Outcomes in Two US Communities.
American journal of human biology : the official journal of the Human Biology Council·2026
Fc-engineering for improved cancer immunotherapy.
Biochemical Society transactions·2026
Where metabolism and virulence meet-sulfoxide reductases as determinants of bacterial survival.
Biochemical Society transactions·2026
Molecular mechanisms of Kir channel gating.
Biochemical Society transactions·2026
Communication is key: combinatorial phosphorylation and functional cross-talk in the RNA polymerase II CTD code.
Biochemical Society transactions·2026
The tumor microenvironment in pancreatic cancer: from composition to therapeutic targeting.
Biochemical Society transactions·2026
Deciphering influenza B virus-derived peptides and their presentation by HLA class I molecules.
Biochemical Society transactions·2026
Draft genome sequences of 188 Salmonella isolates from no-antibiotics-ever and conventionally raised poultry samples from retail stores.
Microbiology resource announcements·2026
MFDB: a comprehensive database for marine fish functional genomics and evolutionary genomics.
Nucleic acids research·2026
Cryoprotective effects of fish skin collagen peptide on frozen gluten proteins: From conformational changes to functional properties.
Food research international (Ottawa, Ont.)·2026
Regulation of small-molecule compounds on LC-PUFA biosynthesis during adipogenic transdifferentiation of Salmo salar muscle cells and preparation of cell-cultured fish fat.
Food research international (Ottawa, Ont.)·2026
Elucidating the thermal degradation of fish oil and algal oil: A comparative study on the evolution of flavor profiles and lipid oxidative pathways.
Food research international (Ottawa, Ont.)·2026