Showing results (41-50 of 65) with videos related to
Sort By:
Pageof 7
International Journal of Molecular Sciences|October 13, 2021
Immunomodulatory Properties of Blackberry Anthocyanins in THP-1 Derived MacrophagesEbru Cenk, Cornelia Schmutz, Gudrun Pahlke, et al.Journal of Experimental Botany|August 13, 2019
Barley cysteine protease PAP14 plays a role in degradation of chloroplast proteinsSusann Frank, Julien Hollmann, Maria Mulisch, et al.Molecular Nutrition & Food Research|July 2, 2021
Antioxidant Effects of Elderberry Anthocyanins in Human Colon Carcinoma Cells: A Study on Structure-Activity RelationshipsGudrun Pahlke, Katarina Ahlberg, Anne Oertel, et al.Molecular Plant|September 6, 2013
Salinity stress in roots of contrasting barley genotypes reveals time-distinct and genotype-specific patterns for defined proteinsKatja Witzel, Andrea Matros, Marc Strickert, et al.International Journal of Molecular Sciences|October 13, 2021
The Jacalin-Related Lectin HvHorcH Is Involved in the Physiological Response of Barley Roots to Salt StressKatja Witzel, Andrea Matros, Uwe Bertsch, et al.Journal of Proteomics|April 23, 2016
Label-free proteome profiling reveals developmental-dependent patterns in young barley grainsStephanie Kaspar-Schoenefeld, Kathleen Merx, Anna Maria Jozefowicz, et al.Proteomics|May 29, 2013
Protein profile of Lupinus texensis phloem sap exudates: searching for Fe- and Zn-containing proteinsGiuseppe Lattanzio, Sofía Andaluz, Andrea Matros, et al.Journal of Molecular Microbiology and Biotechnology|February 1, 2014
Arxula adeninivorans recombinant guanine deaminase and its application in the production of food with low purine contentAnke Trautwein-Schult, Dagmara Jankowska, Arno Cordes, et al.Molecular & Cellular Proteomics : MCP|January 22, 2016
Phosphoproteomics Profiling of Tobacco Mature Pollen and Pollen Activated in vitroJan Fíla, Sonja Radau, Andrea Matros, et al.Journal of Molecular Microbiology and Biotechnology|September 12, 2013
Arxula adeninivorans recombinant urate oxidase and its application in the production of food with low uric acid contentAnke Trautwein-Schult, Dagmara Jankowska, Arno Cordes, et al.Pageof 7