Structural Features of Proteins Responsible for Resistance of Tryptophan Residues to Nitrosylation
Author:
Publisher
Wiley
Subject
Cell Biology,Clinical Biochemistry,Genetics,Molecular Biology,Biochemistry
Cited by 14 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. New Insights into the Chemical Reactivity of Dry-Cured Fermented Sausages: Focus on Nitrosation, Nitrosylation and Oxidation;Foods;2021-04-14
2. Upregulation of the nitrosylome in bipolar disorder type 1 (BP1) and major depression, but not BP2: Increased IgM antibodies to nitrosylated conjugates are associated with indicants of leaky gut;Nitric Oxide;2019-10
3. To what extent does the nitrosation of meat proteins influence their digestibility?;Food Research International;2018-11
4. Oxidation and nitrosation of meat proteins under gastro-intestinal conditions: Consequences in terms of nutritional and health values of meat;Food Chemistry;2018-03
5. Mechanisms and kinetics of tryptophan N-nitrosation in a gastro-intestinal model;Food Chemistry;2017-03
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