Lang, Florian, Gillian L. Busch, Markus Ritter, Harald Völkl, Siegfried Waldegger, Erich
Gulbins, and Dieter Häussinger. Functional Significance of Cell Volume Regulatory …

Sources and risk factors for contamination, survival, persistence, and heat resistance of
Salmonella in low-moisture foods are reviewed. Processed products such as peanut butter …

Insoluble, inactive inclusion bodies are frequently formed upon recombinant protein
production in transformed microorganisms. These inclusion bodies, which contain the …

Increasing a protein concentration in solution to the required level, without causing
aggregation and precipitation is often a challenging but important task, especially in the field …

“Bacteria have evolved adaptive networks to face the challenges of changing environments
and to survive under conditions of stress. Therefore, the efficiencies of inactivation and …

Consumer demand for processed foods dictates the need for manufacturing industry to
reduce the use of chemical additives and at the same time provide goods which are …

This paper overviews solution additives that affect protein stability and aggregation during
refolding, heating, and freezing processes. Solution additives are mainly grouped into two …

The amino acid arginine is frequently used as a solution additive to stabilize proteins against
aggregation, especially in the process of protein refolding. Despite arginine's prevalence …

Vaccine delivery via mucosal surfaces is an interesting alternative to parenteral vaccine
administration, as it avoids the use of a needle and syringe. Mucosal vaccine administration …

Each protein folds into a unique and native structure spontaneously. However, during the
unfolding or refolding process, a protein often tends to form aggregates. To establish a …