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Advances in Physical Chemistry
Volume 2012 (2012), Article ID 970369, 6 pages
Research Article

Electromagnetic Fields Effects on the Secondary Structure of Lysozyme and Bioprotective Effectiveness of Trehalose

Department of Physics, University of Messina, Street D’Alcontres 31, 98166 Messina, Italy

Received 8 April 2012; Revised 1 July 2012; Accepted 23 July 2012

Academic Editor: Sergei Tretiak

Copyright © 2012 Emanuele Calabrò and Salvatore Magazù. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Citations to this Article [3 citations]

The following is the list of published articles that have cited the current article.

  • Emanuele Calabrò, and Salvatore Magazù, “Non-Thermal Effects of Microwave Oven Heating on Ground Beef Meat Studied in the Mid-Infrared Region by Fourier Transform Infrared Spectroscopy,” Spectroscopy Letters, pp. 130801072816003, 2013. View at Publisher · View at Google Scholar
  • Emanuele Calabrò, and Salvatore Magazù, “Unfolding and Aggregation of Myoglobin Can Be Induced by Three Hours Exposure to Mobile Phone Microwaves: A FTIR Spectroscopy Study,” Spectroscopy Letters, pp. 130208132843006, 2013. View at Publisher · View at Google Scholar
  • Dahai Yu, Lili Feng, and Xuexun Fang, “In situ Fourier-transform infrared spectroscopy monitoring of the effect of microwaves on bovine serum albumin,” RSC Advances, vol. 3, no. 44, pp. 21381, 2013. View at Publisher · View at Google Scholar