proteomic analysis by two-dimensional differential gel electrophoresis (2D DIGE) of a high-pressure effect in bacillus cereus

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 9, 2009, Pages 3543-3549

  Martinez Gomariz, M ^a   Hernaez M L ^a   Gutierrez D ^a   Ximenez Embun P ^a   Prestamo G ^b  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

^b INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Bacillus cereus; DIGE; High hydrostatic pressure; Mass spectrometry

Indexed keywords

BACTERIAL PROTEIN; FLAGELLIN;

ARTICLE; BACILLUS CEREUS; CHEMISTRY; FOOD CONTROL; FOOD PRESERVATION; HYDROSTATIC PRESSURE; MASS SPECTROMETRY; METHODOLOGY; PHYSIOLOGY; PROTEOMICS; TWO DIMENSIONAL GEL ELECTROPHORESIS;

BACILLUS CEREUS; BACTERIAL PROTEINS; ELECTROPHORESIS, GEL, TWO-DIMENSIONAL; FLAGELLIN; FOOD MICROBIOLOGY; FOOD PRESERVATION; HYDROSTATIC PRESSURE; PROTEOMICS; SPECTROMETRY, MASS, MATRIX-ASSISTED LASER DESORPTION-IONIZATION;

BACILLUS CEREUS;

EID: 66149117914     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf803272a     Document Type: Article

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