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Matrix Biology Plus|August 6, 2021
Structural studies of elastic fibre and microfibrillar proteinsMukti Singh, Mark Becker, Alan R F Godwin, et al.Matrix Biology : Journal of the International Society for Matrix Biology|November 11, 2022
ADAMTS6 cleaves the large latent TGFβ complex and increases the mechanotension of cells to activate TGFβStuart A Cain, Steven Woods, Mukti Singh, et al.Scientific Reports|October 26, 2016
ADAMTS-10 and -6 differentially regulate cell-cell junctions and focal adhesionsStuart A Cain, Ewa J Mularczyk, Mukti Singh, et al.Seminars in Cell & Developmental Biology|July 18, 2018
Fibrillin microfibrils and elastic fibre proteins: Functional interactions and extracellular regulation of growth factorsJennifer Thomson, Mukti Singh, Alexander Eckersley, et al.Journal of Food Science|September 18, 2014
Preparation of margarines from organogels of sunflower wax and vegetable oilsHong-Sik Hwang, Mukti Singh, Jill K Winkler-Moser, et al.Food Research International (Ottawa, Ont.)|August 17, 2021
Pulse processing affects gas production by gut bacteria during in vitro fecal fermentationDevin J Rose, Rachana Poudel, Mallory J Van Haute, et al.Gut Microbiome (Cambridge, England)|September 18, 2024
<i>Megasphaera elsdenii</i>, a commensal member of the gut microbiota, is associated with elevated gas production during <i>in vitro</i> fermentationErasme Mutuyemungu, Hollman A Motta-Romero, Qinnan Yang, et al.Matrix Biology : Journal of the International Society for Matrix Biology|June 22, 2019
The role of fibrillin and microfibril binding proteins in elastin and elastic fibre assemblyAlan R F Godwin, Mukti Singh, Michael P Lockhart-Cairns, et al.Food Chemistry|February 23, 2020
Quantitative NIR determination of isoflavone and saponin content of ground soybeansMark A Berhow, Mukti Singh, Michael J Bowman, et al.Journal of the Science of Food and Agriculture|December 21, 2022
Effect of subcritical water flash release processing on buckwheat flour propertiesBenjamin Plumier, James A Kenar, Frederick C Felker, et al.Pageof 3