Effect of Product Temperature During Primary Drying on the Long-Term Stability of Lyophilized Proteins-Reference-Cited by-同舟云学术

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Effect of Product Temperature During Primary Drying on the Long-Term Stability of Lyophilized Proteins

Published:2007-01 Issue:6 Volume:12 Page:543-553
ISSN:1083-7450
Container-title:Pharmaceutical Development and Technology
language:en
Short-container-title:Pharmaceutical Development and Technology

Author:

Passot Stéphanie,Fonseca Fernanda,Barbouche Naziha,Marin Michèle,Alarcon-Lorca Muriel,Rolland Dominique,Rapaud Michel

Publisher

Informa UK Limited

Subject

Pharmaceutical Science,General Medicine

Link

http://www.tandfonline.com/doi/pdf/10.1080/10837450701563459

Reference39 articles.

1. Separation of Freezing- and Drying-Induced Denaturation of Lyophilized Proteins Using Stress-Specific Stabilization

2. Rational Design of Stable Lyophilized Protein Formulations: Theory and Practice

3. Physical characterisation of formulations for the development of two stable freeze-dried proteins during both dried and liquid storage

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1. Development of a Stable Lyophilized Cyclophosphamide Monohydrate Formulation Using Non-Aqueous Solvents;AAPS PharmSciTech;2024-08-28

2. Drying of mushrooms by alternative technologies;Turkish Journal of Agriculture and Forestry;2023-12-01

3. Irreversible thermochromic ink in the identification of over- and under-processed product segments in microwave-assisted freeze drying;Journal of Food Engineering;2023-07

4. Lyophilization of Molecular Biology Reactions: A Review;Mini-Reviews in Medicinal Chemistry;2023-03

5. Part I: Significant reduction of lyophilization process times by using novel matrix based scaffolds;European Journal of Pharmaceutics and Biopharmaceutics;2023-03

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