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Journal of Molecular Biology|September 5, 1991
2.9 A resolution structure of an anti-dinitrophenyl-spin-label monoclonal antibody Fab fragment with bound haptenA T Brünger, D J Leahy, T R Hynes, et al.Journal of Dairy Science|October 23, 2010
Two strains of nonstarter lactobacilli increased the production of flavor compounds in soft cheesesM M Milesi, I V Wolf, C V Bergamini, et al.Journal of Biomedical Materials Research. Part A|April 26, 2008
A library of tunable poly(ethylene glycol)/poly(L-lysine) hydrogels to investigate the material cues that influence neural stem cell differentiationSara R Hynes, Millicent F Rauch, James P Bertram, et al.Journal of Molecular Biology|October 5, 1988
Crystallization of an anti-2,2,6,6-tetramethyl-1-piperidinyloxy-dinitrophenyl monoclonal antibody Fab fragment with and without bound haptenD J Leahy, T R Hynes, H M McConnell, et al.Biochemistry|October 30, 1990
X-ray crystal structure of the protease inhibitor domain of Alzheimer's amyloid beta-protein precursorT R Hynes, M Randal, L A Kennedy, et al.The Journal of Chiropractic Education|November 25, 2015
Preceptor doctors' assessment of the clinical skills of chiropractic externsRoger J R Hynes, Alana K Callender, Rachelle A Hynes, et al.Heredity|April 30, 2015
Quantifying heritable variation in fitness-related traits of wild, farmed and hybrid Atlantic salmon families in a wild river environmentT E Reed, P Prodöhl, R Hynes, et al.Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|October 13, 2019
Evaluation of autochthonous cultures to improve the cheese flavor: A case study in hard cheese modelFacundo Cuffia, Carina V Bergamini, Érica R Hynes, et al.Journal of Pharmacological and Toxicological Methods|July 13, 2025
Metabolomics using high-resolution magic angle spinning nuclear magnetic resonance: Neurotoxicological applicationsRachel Neita, Kenna L R Hynes, Grace V Mercer, et al.Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|September 6, 2017
Characterization of volatile compounds produced by Lactobacillus helveticus strains in a hard cheese modelFacundo Cuffia, Carina V Bergamini, Irma V Wolf, et al.Pageof 7