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Protein Science

Cover image for Protein Science

March 1992

Volume 1, Issue 3

Pages 307–420

  1. Editorials

    1. Top of page
    2. Editorials
    3. Articles
    4. Diskette Updates
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  2. Articles

    1. Top of page
    2. Editorials
    3. Articles
    4. Diskette Updates
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      NMR structure of oxidized Escherichia coli glutaredoxin: Comparison with reduced E. coli glutaredoxin and functionally related proteins (pages 310–321)

      Tai-He Xia, John H. Bushweller, Patrick Sodano, Martin Billeter, Olof Björnberg, Arne Holmgren and Kurt Wüthrich

      Version of Record online: 31 DEC 2008 | DOI: 10.1002/pro.5560010302

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      Direct observation by X-ray analysis of the tetrahedral “intermediate” of aspartic proteinases (pages 322–328)

      B. Veerapandian, Jon B. Cooper, Andrej Šali, Tom L. Blundell, Robert L. Rosati, Beryl W. Dominy, David B. Damon and Dennis J. Hoover

      Version of Record online: 31 DEC 2008 | DOI: 10.1002/pro.5560010303

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      ββ homodimers exist in native rabbit skeletal muscle tropomyosin and increase after denaturation–renaturation (pages 335–341)

      Marilyn Emerson Holtzer, Suzanne Greuel Kidd, Dan L. Crimmins and Alfred Holtzer

      Version of Record online: 31 DEC 2008 | DOI: 10.1002/pro.5560010305

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      Quantitative analysis of cyclic β-turn models (pages 378–395)

      Andraás Perczel and Gerald D. Fasman

      Version of Record online: 31 DEC 2008 | DOI: 10.1002/pro.5560010310

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      Inclusion of solvation free energy with molecular mechanics energy: Alanyl dipeptide as a test case (pages 396–400)

      Celia A. Schiffer, James W. Caldwell, Robert M. Stroud and Peter A. Kollman

      Version of Record online: 31 DEC 2008 | DOI: 10.1002/pro.5560010311

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      Selection of representative protein data sets (pages 409–417)

      Uwe Hobohm, Michael Scharf, Reinhard Schneider and Chris Sander

      Version of Record online: 31 DEC 2008 | DOI: 10.1002/pro.5560010313

  3. Diskette Updates

    1. Top of page
    2. Editorials
    3. Articles
    4. Diskette Updates
    1. You have free access to this content

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