1.
STUDIES ON SECONDARY STRUCTURE OF ADSORBED PROTEIN-LIKE CHAINS
吸附类蛋白质分子二级结构变化的研究
2.
Protein Structure Classification Algorithms Based on Sequence Similarity;
生物大分子序列比对和蛋白质结构分类算法
3.
THE RECOGNITION OF 27-CLASS PROTEIN FOLDS
蛋白质27类折叠子序列的特征分析和预测
4.
Necessary blood proteins such as albumin and globulin cannot pass through the membrane, because their molecules are too large.
像蛋白和球蛋白这类人体需要的血液蛋白质，因为它们的分子大，所以不会透过薄膜。
5.
Topology Recognition by Profile-HMM Based on a Novel Classification and Structure-Alignment;
蛋白质折叠类型分类及其Profile HMM识别
6.
On the Designability of Protein Structure, Prediction of Structural Classes of Proteins and Human PolⅡ Promoter;
蛋白质结构可设计性的研究、蛋白质结构类及人类PolⅡ启动子的预测
7.
Electrophoretic analysis of protein and CaBP in cattle bile
牛胆汁中蛋白质种类及钙结合蛋白的电泳分析
8.
Maize Seed Protein Polymorphism and Application in Heterosis Grouping;
玉米种子蛋白质多样性及其在自交系类群划分中的应用
9.
Molecular Simulation Study on the Interactions between Several Important Proteins and Substrates
分子模拟研究几类重要蛋白质与底物的相互作用
10.
Research on Algorithm in Feature Extraction of Protein Classification;
蛋白质分类问题的特征提取算法研究
11.
Studies on the Composition, Classification of Grasshopper Protein and Superoxide Dismutase;
蝗虫蛋白质的分类、组成及其SOD的研究
12.
Image-Based Classification for Protein Crystallization Trials;
基于图像的蛋白质晶体分类方法研究
13.
THE CLASSIFICATION OF STRAND-LOOP-STRAND MOTIFS IN PROTEINS
蛋白质中strand-loop-strand模体的分类
14.
Skin sensitization test in rats showed that application of the CCX leaching solution caused no obvious skin reddening, regional edema, or skin necrosis.
结果鸡羽根在浸出液中释放的主要物质为中等分子量的肽类物质，大分子蛋白释放不多。
15.
A granular protein found in the endosperm of many seeds or forming the outermost layer in cereal grains.
蛋白质微粒许多种子胚乳中存在的颗粒状蛋白质或构成谷类最外层的颗粒状蛋白质
16.
Combining the Interactive Information to Further Predict Protein Function of Saccharomyces Cerevisiae
结合蛋白质互作与功能类的可分性预测蛋白质功能
17.
any very large molecule (a molecule of a protein or a polymer).
任何很大的分子（如蛋白质分子或聚合物分子）。
18.
Change of Property of Magnetized Water and Its Effect on Protein Molecular and Escherichia-coli Protein;
磁化水性质的变化对蛋白质分子和大肠杆菌蛋白质的影响