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Rasmus Krogh Norrild

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Cell Reports Methods|December 1, 2022
Increasing protein stability by inferring substitution effects from high-throughput experimentsRasmus Krogh Norrild, Kristoffer Enøe Johansson, Charlotte O'Shea, et al.
Chemical Science|February 16, 2024
Thermodynamic characterization of amyloid polymorphism by microfluidic transient incomplete separationAzad Farzadfard, Antonin Kunka, Thomas Oliver Mason, et al.
Food Research International (Ottawa, Ont.)|March 6, 2024
Degree of hydrolysis is a poor predictor of the sensitizing capacity of whey- and casein-based hydrolysates in a Brown Norway rat model of cow's milk allergyKatrine Lindholm Bøgh, Ditte Møller Nielsen, Hossein Mohammad-Beigi, et al.
Pageof 1

Showing results (1-10 of 3) with videos related to

Sort By:
Pageof 1
Cell Reports Methods|December 1, 2022
Increasing protein stability by inferring substitution effects from high-throughput experimentsRasmus Krogh Norrild, Kristoffer Enøe Johansson, Charlotte O'Shea, et al.
Chemical Science|February 16, 2024
Thermodynamic characterization of amyloid polymorphism by microfluidic transient incomplete separationAzad Farzadfard, Antonin Kunka, Thomas Oliver Mason, et al.
Food Research International (Ottawa, Ont.)|March 6, 2024
Degree of hydrolysis is a poor predictor of the sensitizing capacity of whey- and casein-based hydrolysates in a Brown Norway rat model of cow's milk allergyKatrine Lindholm Bøgh, Ditte Møller Nielsen, Hossein Mohammad-Beigi, et al.
Pageof 1