Investigating the effect of food additive dye “tartrazine” on BLG fibrillation under in-vitro condition. A biophysical and molecular docking study

Author:

Al-Shabib Nasser Abdulatif,Khan Javed Masood,Malik Ajamaluddin,Rehman Md Tabish,AlAjmi Mohamed F.,Husain Fohad Mabood,Ahmad Aqeel,Sen Priyankar

Publisher

Elsevier BV

Subject

Multidisciplinary

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3. Molecular docking and molecular dynamics simulation of anticancer active ligand ‘3,5,7,3′,5′-pentahydroxy-flavanonol-3-O-α-L-rhamnopyranoside’ from Bauhinia strychnifoliaCraib to the cyclin-dependent protein kinase;Ali,2019

4. Synthetic food additive dye “Tartrazine” triggers amorphous aggregation in cationic myoglobin;Al-Shabib;Int. J. Biol. Macromol.,2017

5. On the lag phase in amyloid fibril formation;Arosio;Phys. Chem. Chem. Phys.,2015

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