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1.
The Trip Adviser guide to the protein science world
Ario De Marco, Mario Lebendiker, Tsafi Danieli, 2014, short scientific article

Found in: ključnih besedah
Summary of found: ...protein quality, protein production, biophysics, ...
Keywords: protein quality, protein production, biophysics
Published: 16.06.2016; Views: 3179; Downloads: 120
URL Fulltext (0,00 KB)

2.
Protein purification strategies must consider downstream applications and individual biological characteristics
Kim Remans, Mario Lebendiker, Celeste Abreu, Mariano Maffei, Shaila Sellathurai, Marina May, Ondrej Vanek, Ario de Marco, 2022, review article

Found in: ključnih besedah
Summary of found: ...protein purification, quality control, protein functionality...
Keywords: protein purification, quality control, protein functionality
Published: 08.04.2022; Views: 349; Downloads: 12
.pdf Fulltext (2,56 MB)

3.
Quality Control of Purified Proteins to Improve Research Data Reproducibility
Stephan Uebel, Ario de Marco, Nick Berrow, Mario Lebendiker, Maria Garcia-Alai, Stefan Knauer, Blanca Lopez-Mendez, Andrea Matagne, Annabel Parret, Kim Remans, Bertrand Raynal, 2019, published scientific conference contribution abstract (invited lecture)

Found in: ključnih besedah
Summary of found: ... protein quality, biophysical analysis, aggregation...
Keywords: protein quality, biophysical analysis, aggregation
Published: 15.01.2020; Views: 1557; Downloads: 0
.pdf Fulltext (432,57 KB)

4.
Quality control of purified proteins to improve data quality and reproducibility: results from a large-scale survey
Ario De Marco, Bertrand Raynal, Kim Remans, Annabel Parret, Blanca Lopez-Mendez, André Matagne, Maria Garcia-Alai, Stefan H. Knauer, Mario Lebendiker, Stephan Uebel, Nick Berrow, 2021, original scientific article

Found in: ključnih besedah
Summary of found: ... protein quality, biophysical analysis, protein aggregates...
Keywords: protein quality, biophysical analysis, protein aggregates
Published: 22.04.2021; Views: 1051; Downloads: 0
.pdf Fulltext (715,83 KB)

5.
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