Showing results (31-40 of 938) with videos related to
Sort By:
Pageof 94
The Journal of Biological Chemistry|April 13, 2001
Dual topology of the hepatitis B virus large envelope protein: determinants influencing post-translational pre-S translocationC Lambert, R PrangeJournal of Virology|January 7, 1998
Role for calnexin and N-linked glycosylation in the assembly and secretion of hepatitis B virus middle envelope protein particlesM Werr, R PrangeProceedings of the National Academy of Sciences of the United States of America|April 17, 2003
Chaperone action in the posttranslational topological reorientation of the hepatitis B virus large envelope protein: Implications for translocational regulationCarsten Lambert, Reinhild PrangeArchiv Fur Experimentelle Veterinarmedizin|January 1, 1978
[Meat quality in swine. 5. Relationships between blood parameters and meat quality]H Prange, M SteinhardtFood Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|July 12, 2019
Effects of selected natural preservatives on the mycelial growth and ochratoxin A production of the food-related moulds Aspergillus westerdijkiae and Penicillium verrucosumInga Schlösser, Alexander PrangeJournal of the American Chemical Society|June 2, 2017
Palladium-Catalyzed Cross-Coupling of Silyl Electrophiles with Alkylzinc Halides: A Silyl-Negishi ReactionAndrew P Cinderella, Bojan Vulovic, Donald A WatsonOncology Reports|June 19, 2001
Absence of therapeutically relevant c-erbB-2 expression in human hepatocellular carcinomasW Prange, P SchirmacherBerliner Und Munchener Tierarztliche Wochenschrift|June 13, 2002
[Parasites of the common crane Grus grus (L.) in Europe]C Gottschalk, H PrangeSchweizer Archiv Fur Tierheilkunde|February 14, 2003
[Veterinary medicine of the GDR in strained relations between technical instructions and political guidelines]H Prange, J AzarJournal of Food Protection|September 21, 2019
Antifungal Activity of Selected Natural Preservatives against Aspergillus westerdijkiae and Penicillium verrucosum and the Interactions of These Preservatives with Food ComponentsInga Schlösser, Alexander PrangePageof 94