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Michael Kiening

Researcher at Technische Universität München

Publications -  5
Citations -  964

Michael Kiening is an academic researcher from Technische Universität München. The author has contributed to research in topics: Protein function prediction & Nucleic acid structure. The author has an hindex of 3, co-authored 5 publications receiving 829 citations.

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A large-scale evaluation of computational protein function prediction

Predrag Radivojac, +107 more
- 01 Mar 2013 - 
TL;DR: Today's best protein function prediction algorithms substantially outperform widely used first-generation methods, with large gains on all types of targets, and there is considerable need for improvement of currently available tools.
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Homology-based inference sets the bar high for protein function prediction.

TL;DR: This work describes a few methods that predict protein function exclusively through homology and proposes a new rigorous measure to compare predicted and experimental annotations that puts more emphasis on the details of protein function than the other measures employed by CAFA and may best reflect the expectations of users.
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Conserved Secondary Structures in Viral mRNAs.

TL;DR: This is the first compilation of potentially functional conserved RNA structures in viral coding regions, covering the complete RefSeq viral database, and was able to recover structural elements from previous studies and discovered a variety of novel structured regions.
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Conserved RNA structures in the intergenic regions of ambisense viruses.

TL;DR: Within the phylogenetic virus groups sets of conserved functional structures are present, but that between the groups conservation is low to non-existent, implying that the genetic strategy of having an ambisense RNA genome has evolved several times independently.
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Living the Sweet Life: How Liquorilactobacillus hordei TMW 1.1822 Changes Its Behavior in the Presence of Sucrose in Comparison to Glucose.

TL;DR: This study highlights the intrinsic adaptation of water kefir-borne L. hordei to sucrose-rich habitats and provides fundamental knowledge for its use as a starter culture in plant-based food fermentations with in situ dextran formation.