화학공학소재연구정보센터
검색결과 : 71건
No. Article
1 Sulfur sequestration promotes multicellularity during nutrient limitation
Kelly B, Carrizo GE, Edwards-Hicks J, Sanin DE, Stanczak MA, Priesnitz C, Flachsmann LJ, Curtis JD, Mittler G, Musa Y, Becker T, Buescher JM, Pearce EL
Nature, 591(7850), 471, 2021
2 Biomass soft sensor for aPichia pastorisfed-batch process based on phase detection and hybrid modeling
Brunner V, Siegl M, Geier D, Becker T
Biotechnology and Bioengineering, 117(9), 2749, 2020
3 The Ccr4-Not complex monitors the translating ribosome for codon optimality
Buschauer R, Matsuo Y, Sugiyama T, Chen YH, Alhusaini N, Sweet T, Ikeuchi K, Cheng JD, Matsuki Y, Nobuta R, Gilmozzi A, Berninghausen O, Tesina P, Becker T, Coller J, Inada T, Beckmann R
Science, 368(6488), 281, 2020
4 Coaxing stem cells to repair the spinal cord
Becker CG, Becker T
Science, 370(6512), 36, 2020
5 Structural basis for translational shutdown and immune evasion by the Nsp1 protein of SARS-CoV-2
Thoms M, Buschauer R, Ameismeier M, Koepke L, Denk T, Hirschenberger M, Kratzat H, Hayn M, Mackens-Kiani T, Cheng JD, Straub JH, Sturzel CM, Frohlich T, Berninghausen O, Becker T, Kirchhoff F, Sparrer KMJ, Beckmann R
Science, 369(6508), 1249, 2020
6 Advances in the development of wheat dough and bread by means of shearing
Tietze S, Jekle M, Becker T
Journal of Food Engineering, 247, 136, 2019
7 Time-dependent adhesion behavior between dough and contact surfaces in bakeries
Laukemper R, Jekle M, Becker T
Journal of Food Engineering, 255, 24, 2019
8 Mitochondrial protein translocation-associated degradation
Martensson CU, Priesnitz C, Song JY, Ellenrieder L, Doan KN, Boos F, Floerchinger A, Zufall N, Oeljeklaus S, Warscheid B, Becker T
Nature, 569(7758), 679, 2019
9 Structure of the mitochondrial import gate reveals distinct preprotein paths
Araiso Y, Tsutsumi A, Qiu J, Imai K, Shiota T, Song J, Lindau C, Wenz LS, Sakaue H, Yunoki K, Kawano S, Suzuki J, Wischnewski M, Schutze C, Ariyama H, Ando T, Becker T, Lithgow T, Wiedemann N, Pfanner N, Kikkawa M, Endo T
Nature, 575(7782), 395, 2019
10 Wheat dough imitating artificial dough system based on hydrocolloids and glass beads
Brandner S, Becker T, Jekle M
Journal of Food Engineering, 223, 144, 2018