F
Farah Anjum
Researcher at Taif University
Publications - 44
Citations - 707
Farah Anjum is an academic researcher from Taif University. The author has contributed to research in topics: Medicine & Biology. The author has an hindex of 9, co-authored 27 publications receiving 420 citations. Previous affiliations of Farah Anjum include Jamia Millia Islamia.
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Compatibility of osmolytes with Gibbs energy of stabilization of proteins.
TL;DR: This study led to the conclusion that naturally occurring osmolytes, which are known to protect proteins against denaturing stresses, do not perturb the Gibbs energy of stabilization of proteins at 25 degrees C (DeltaG(D) degrees ) which has been shown to control the in vivo rate of degradative protein turnover.
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Microtubule Affinity-Regulating Kinase 4: Structure, Function, and Regulation
TL;DR: In this paper, a structure-and function-based analysis of the Mark4 gene was performed for better understanding of mechanisms of regulation of microtubule dynamics and Mark4 associated diseases.
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Role of non-compatible osmolytes in the stabilization of proteins during heat stress
TL;DR: It was observed that the effect of lysine on proteins stability is unpredictable, i.e. it may have a stabilizing effect, no effect or a destabilizing effect on proteins during denaturing stress.
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Search of potential inhibitor against New Delhi metallo-beta-lactamase 1 from a series of antibacterial natural compounds
TL;DR: This study provides a platform for the development of a potent inhibitor of NDM-1, which may be considered as a potential drug candidate against bacterial resistance.
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Testing the paradigm that the denaturing effect of urea on protein stability is offset by methylamines at the physiological concentration ratio of 2:1 (urea:methylamines).
Laishram Rajendrakumar Singh,Tanveer Ali Dar,Inamul Haque,Farah Anjum,Ali Akbar Moosavi-Movahedi,Faizan Ahmad +5 more
TL;DR: It is shown here that the molar concentration of a methylamine required to offset the denaturing effect of urea at a given concentration is different for different proteins.