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For: Lerner A, Ramesh A, Matthias T. The temperature and pH repertoire of the transglutaminase family is expanding. FEBS Open Bio 2020;10:492-4. [PMID: 32170837 DOI: 10.1002/2211-5463.12839] [Cited by in Crossref: 6] [Cited by in F6Publishing: 6] [Article Influence: 3.0] [Reference Citation Analysis]
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2 Lerner A, Benzvi C. Microbial Transglutaminase Is a Very Frequently Used Food Additive and Is a Potential Inducer of Autoimmune/Neurodegenerative Diseases. Toxics 2021;9:233. [PMID: 34678929 DOI: 10.3390/toxics9100233] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 1.5] [Reference Citation Analysis]
3 Herz EM, Schäfer S, Terjung N, Gibis M, Weiss J. Influence of Transglutaminase on Glucono-δ-lactone-Induced Soy Protein Gels. ACS Food Sci Technol 2021;1:1412-7. [DOI: 10.1021/acsfoodscitech.1c00102] [Cited by in Crossref: 5] [Cited by in F6Publishing: 6] [Article Influence: 2.5] [Reference Citation Analysis]
4 De la Rosa MA. Steering towards success in stormy times:FEBS Open Bioin 2021. FEBS Open Bio 2021;11:4-9. [DOI: 10.1002/2211-5463.13058] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 0.5] [Reference Citation Analysis]
5 Maddock RMA, Pollard GJ, Moreau NG, Perry JJ, Race PR. Enzyme-catalysed polymer cross-linking: Biocatalytic tools for chemical biology, materials science and beyond. Biopolymers 2020;111:e23390. [PMID: 32640085 DOI: 10.1002/bip.23390] [Cited by in Crossref: 5] [Cited by in F6Publishing: 5] [Article Influence: 1.7] [Reference Citation Analysis]