Carlos M. G. A. Fontes mainly investigates Biochemistry, Clostridium thermocellum, Hydrolase, Xylanase and Food science. Enzyme, Cellulosome, Cell wall, Carbohydrate-binding module and Binding site are the primary areas of interest in his Biochemistry study. His studies deal with areas such as Active site and Polysaccharide as well as Clostridium thermocellum.
His Hydrolase study combines topics from a wide range of disciplines, such as Glycosidic bond, Catalytic triad and Cellvibrio. His Xylanase research includes themes of Xylose and Glycoside hydrolase. His Food science research is multidisciplinary, incorporating elements of Cholesterol and Polyunsaturated fatty acid.
Carlos M. G. A. Fontes focuses on Biochemistry, Clostridium thermocellum, Cellulosome, Enzyme and Dockerin. His is doing research in Carbohydrate-binding module, Glycoside hydrolase, Cellulase, Hydrolase and Cell wall, both of which are found in Biochemistry. His Glycoside hydrolase research focuses on Stereochemistry and how it relates to Cellvibrio and Binding site.
His Clostridium thermocellum research includes elements of Crystallography, Escherichia coli, Xylanase and Polysaccharide. His Cellulosome study combines topics from a wide range of disciplines, such as Plasma protein binding and Cellulosome assembly. His study in Dockerin is interdisciplinary in nature, drawing from both Biophysics, Anaerobic bacteria, Cellulosomes, Protein–protein interaction and Protein structure.
His scientific interests lie mostly in Biochemistry, Cellulosome, Computational biology, Dockerin and Cellulosomes. While working in this field, he studies both Biochemistry and Ligand. His Cellulosome study introduces a deeper knowledge of Clostridium thermocellum.
Carlos M. G. A. Fontes works mostly in the field of Clostridium thermocellum, limiting it down to topics relating to Hydrolase and, in certain cases, Active site and Xylan, as a part of the same area of interest. His Dockerin research incorporates elements of Protein structure, Anaerobic bacteria and Cellulosome assembly. His work deals with themes such as Hydrolysis and Xylanase, which intersect with Stereochemistry.
Cellulosomes, Cellulosome, Biochemistry, Dockerin and Plasma protein binding are his primary areas of study. The concepts of his Cellulosome study are interwoven with issues in Hydrolase, ARAF, Carbohydrate-binding module and Xylose. Biochemistry is closely attributed to Microbiology in his study.
His studies deal with areas such as Biophysics and Computational biology as well as Dockerin. His Biophysics study which covers Bacterial cell structure that intersects with Clostridium thermocellum. The Clostridium thermocellum study which covers Polysaccharide that intersects with Cellulase, Feed conversion ratio and Enzyme.
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Cellulosomes: highly efficient nanomachines designed to deconstruct plant cell wall complex carbohydrates.
Carlos M.G.A. Fontes;Harry J. Gilbert.
Annual Review of Biochemistry (2010)
Cellulosome assembly revealed by the crystal structure of the cohesin–dockerin complex
Ana L. Carvalho;Fernando M. V. Dias;José A. M. Prates;Tibor Nagy.
Proceedings of the National Academy of Sciences of the United States of America (2003)
Effect of the feeding system on intramuscular fatty acids and conjugated linoleic acid isomers of beef cattle, with emphasis on their nutritional value and discriminatory ability.
Cristina P.M. Alfaia;Susana P. Alves;Susana I.V. Martins;Ana S.H. Costa.
Food Chemistry (2009)
Effect of cooking methods on fatty acids, conjugated isomers of linoleic acid and nutritional quality of beef intramuscular fat
Cristina M.M. Alfaia;Susana P. Alves;Anabela F. Lopes;Maria J.E. Fernandes.
Meat Science (2010)
The X6 "thermostabilizing" domains of xylanases are carbohydrate-binding modules: structure and biochemistry of the Clostridium thermocellum X6b domain.
Simon J. Charnock;David N. Bolam;Johan P. Turkenburg;Harry J. Gilbert.
Evidence for a general role for non-catalytic thermostabilizing domains in xylanases from thermophilic bacteria
C M G A Fontes;G P Hazlewood;E Morag;J Hall.
Biochemical Journal (1995)
The Mechanisms by which Family 10 Glycoside Hydrolases Bind Decorated Substrates
Gavin Pell;Edward J. Taylor;Tracey M. Gloster;Johan P. Turkenburg.
Journal of Biological Chemistry (2004)
Pasture Intake Improves the Performance and Meat Sensory Attributes of Free-Range Broilers
P I P Ponte;C M C Rosado;J P Crespo;D G Crespo.
Poultry Science (2008)
Cholesterol levels and sensory characteristics of meat from broilers consuming moderate to high levels of alfalfa
P. I. P. Ponte;I. Mendes;M. Quaresma;M. N. M. Aguiar.
Poultry Science (2004)
Evidence for a dual binding mode of dockerin modules to cohesins.
Ana Luísa Carvalho;Fernando M. V. Dias;Tibor Nagy;José A. M. Prates.
Proceedings of the National Academy of Sciences of the United States of America (2007)
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