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Non-proteolytic activation of cellular protransglutaminase (placenta macrophage factor XIII).
Phosphoenolpyruvate carboxykinase from the moderate halophile Vibrio costicola. Purification, physicochemical properties and the effect of univalent-cation salts.

Improved Non-Chromatographic Purification of a Recombinant Protein by Cationic Elastin-like Polypeptides
Anomeric inversion (from beta to alpha) in methylphosphonate oligonucleosides enhances their affinity for DNA and RNA.

Counterpoint: Prostate-specific antigen velocity is not of value for early detection of cancer
Licking for taste solutions by potassium-deprived rats: Specificity and mechanisms

Lipid mobilising factors specifically associated with cancer cachexia.
Proteoglycans of bovine periodontal ligament and skin. Occurrence of different hybrid-sulphated galactosaminoglycans in distinct proteoglycans.

Affinity chromatography of the Neurospora NADP-specific glutamate dehydrogenase, its mutational variants and hybrid hexamers.
Effects of Inoculation with Rhizobium and Mycorhizae on the Response of Three Alfalfa (Medicago Sativa) Populations to Salinity

NaCl stress-induced transcriptomics analysis of Salix linearistipularis (syn. Salix mongolica)
The molecular chaperone alpha-crystallin is in kinetic competition with aggregation to stabilize a monomeric molten-globule form of alpha-lactalbumin.

Ionic mechanisms contributing to the vasorelaxant properties of iodinated contrast media: a comparison of iohexol and iodixanol in the rabbit isolated aorta.
NaCl plus chitosan as a dietary salt to prevent the development of hypertension in spontaneously hypertensive rats

Effect of NaCl Concentration on the Emulsifying Properties of Myofibrilla Protein in the Soybean Oil and Fish Oil Emulsion
Modification by anisotonic treatment of repair and fixation of radiation damage in cell killing and transformation.

Quinoa Seed Quality Response to Sodium Chloride and Sodium Sulfate Salinity
Fast Dynamics of Semiflexible Chain Networks of Self-Assembled Peptides

Mechanisms of intranephronal proteinaceous cast formation by low molecular weight proteins.
Effects of Partial Substitutions of NaCl with KCl, CaSO(4) and MgSO(4) on the Quality and Sensorial Properties of Pork Patties

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