Denaturation

Denaturation is a biochemical process in which an enzyme loses its native three-dimensional structure due to disruption of non-covalent interactions and disulfide bonds, leading to the loss of catalytic activity without cleavage of peptide bonds.

6.2K

Publications

352.4K

Citations

18.6K

Authors

3.3K

Institutions

Publications per year

2017–2026

578

Authors

18.6K

  1. JW
    Jeffery W. Kelly

    Scripps Research Institute, United States

    19 publications · 2.9K citations

    19

    h-index

  2. GG
    Giuseppe Graziano

    University of Sannio, Italy

    24 publications · 801 citations

    18

    h-index

  3. JM
    Julian M. Sturtevant

    Yale University, United States

    19 publications · 1.4K citations

    18

    h-index

  4. PL
    Peter L. Privalov

    Johns Hopkins University, United States

    17 publications · 2.2K citations

    16

    h-index

  5. RJ
    Rainer Jaenicke

    University of Regensburg, Germany

    17 publications · 1K citations

    16

    h-index

1–5 of 18.6K

Venues

  1. Biochemistry

    516 publications · 31.3K citations

    88

    h-index

  2. Journal of Biological Chemistry

    JBC · 349 publications · 25.5K citations

    83

    h-index

  3. Proceedings of the National Academy of Sciences

    PNAS · 159 publications · 23.5K citations

    79

    h-index

  4. Journal of the American Chemical Society

    JACS · 128 publications · 11K citations

    66

    h-index

  5. Journal of Agricultural and Food Chemistry

    149 publications · 10.8K citations

    63

    h-index

1–5