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264 in total

1. Folding of beta-sandwich proteins: three-state transition of a fibronectin type III module.

Authors: E Cota; J Clarke
Journal: Protein Sci Date: 2000-01 Impact factor: 6.725

2. A possible origin of differences between calorimetric and equilibrium estimates of stability parameters of proteins.

Authors: A Sinha; S Yadav; R Ahmad; F Ahmad
Journal: Biochem J Date: 2000-02-01 Impact factor: 3.857

3. Analysis of the extent of unfolding of denatured insulin-like growth factor.

Authors: J Y Chang; W Märki; P H Lai
Journal: Protein Sci Date: 1999-07 Impact factor: 6.725

4. From snapshot to movie: phi analysis of protein folding transition states taken one step further.

Authors: T Ternström; U Mayor; M Akke; M Oliveberg
Journal: Proc Natl Acad Sci U S A Date: 1999-12-21 Impact factor: 11.205

5. A kinetically significant intermediate in the folding of barnase.

Authors: A R Fersht
Journal: Proc Natl Acad Sci U S A Date: 2000-12-19 Impact factor: 11.205

6. The compact and expanded denatured conformations of apomyoglobin in the methanol-water solvent.

Authors: Y O Kamatari; S Ohji; T Konno; Y Seki; K Soda; M Kataoka; K Akasaka
Journal: Protein Sci Date: 1999-04 Impact factor: 6.725

7. Computational studies on mutant protein stability: The correlation between surface thermal expansion and protein stability.

Authors: R Palma; P M Curmi
Journal: Protein Sci Date: 1999-04 Impact factor: 6.725

8. Designing conditions for in vitro formation of amyloid protofilaments and fibrils.

Authors: F Chiti; P Webster; N Taddei; A Clark; M Stefani; G Ramponi; C M Dobson
Journal: Proc Natl Acad Sci U S A Date: 1999-03-30 Impact factor: 11.205

9. Reversibility and hierarchy of thermal transition of hen egg-white lysozyme studied by small-angle x-ray scattering.

Authors: S Arai; M Hirai
Journal: Biophys J Date: 1999-04 Impact factor: 4.033

10. Role of a solvent-exposed aromatic cluster in the folding of Escherichia coli CspA.

Authors: H M Rodriguez; D M Vu; L M Gregoret
Journal: Protein Sci Date: 2000-10 Impact factor: 6.725