Sort   by:  
 Page size 
This study compared the protein profile of 15 different commercial soy milks using a label-free quantitative proteomics approach. Proteins related to nutrient reservoir activity, endopeptidase inhibitor activity, lipid binding, and seed maturation contribute the most in terms of percentage mass. The...
ORGANISM(S): Glycine max 
2021-03-11 | PXD023052 | Pride
Soybean is one of the most commonly allergenic foods in the U.S., and the ubiquity and variety of commercial soy ingredients in the food industry make it a challenging allergen to avoid. The processing methods used to produce soy-derived ingredients result in protein modifications that often substan...
ORGANISM(S): Glycine Max 
Bread aroma is the principal characteristic perceived by the consumer yet it is mostly disregarded in the product chain. The main aim of this study was to evaluate the potential to include bread aroma as a new target criterion into the wheat product chain. The objectives of our study were to (i) qua...
2019-11-12 | MTBLS1187 | MetaboLights
The aim of this study was to expand our knowledge about the gene repertoire involved in S. coelicolor sporulation. Here we compare the global transcription patterns of the wildtype (M145) parent and two mutants lacking key regulators of aerial hyphal sporulation (whiA and whiH).
ORGANISM(S): Streptomyces coelicolor A3(2) 
To allow estimation of the complexity of the antennal transcriptome between sexes as well as in comparison with a non-antennal tissue, microarrays were designed based on an assembly of new 454 sequence data from the antenna and publicly available data including 454 data from the larval midgut. The m...
ORGANISM(S): Manduca sexta 
Comparison of mutant CBHI versus wild type CBHI over time
ORGANISM(S): Trichoderma reesei QM6a 
Cultures were grown at 28 oC for 48 h on a shaker at 250 rpm. MG132 (60 ï¾µM, final concentration) in phenylmethylsulfonyl fluoride (PMSF) was added after 46 h or PMSF was added alone to the cultures without MG132. Following sample collection, mycelia were washed with 0.9 % (w/v) NaCl in RNAse-free ...
ORGANISM(S): Trichoderma reesei QM6a 
Sort   by:  
 Page size