Per Mårten Hägglund

Per Mårten Hägglund

Associate Professor


  1. Published

    Exposure of tropoelastin to peroxynitrous acid gives high yields of nitrated tyrosine residues, di-tyrosine cross-links and altered protein structure and function

    Degendorfer, G., Chuang, Christine, Mariotti, M., Hammer, A., Hoefler, G., Hägglund, Per Mårten, Malle, E., Wise, S. G. & Davies, Michael Jonathan, 1 Feb 2018, In : Free Radical Biology & Medicine. 115, S1, p. 202-214 13 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

  2. Published

    Identification and characterization of protein cross-links induced by oxidative reactions

    Hägglund, Per Mårten, Mariotti, M. & Davies, Michael Jonathan, 2018, In : Expert Review of Proteomics. 15, 8, p. 665-681

    Research output: Contribution to journalReviewResearchpeer-review

  3. Published

    Structural and functional changes in RNAse A originating from tyrosine and histidine cross-linking and oxidation induced by singlet oxygen and peroxyl radicals

    Leinisch, F., Mariotti, M., Hägglund, Per Mårten & Davies, Michael Jonathan, Oct 2018, In : Free Radical Biology and Medicine. 126, p. 73-86

    Research output: Contribution to journalJournal articleResearchpeer-review

  4. Published

    Mass-Spectrometry-Based Identification of Cross-Links in Proteins Exposed to Photo-Oxidation and Peroxyl Radicals Using 18O Labeling and Optimized Tandem Mass Spectrometry Fragmentation

    Mariotti, M., Leinisch, F., Leeming, D. J., Svensson, B., Davies, Michael Jonathan & Hägglund, Per Mårten, 2018, In : Journal of Proteome Research. 17, 6, p. 2017-2027

    Research output: Contribution to journalJournal articleResearchpeer-review

  5. Published

    New Insights into the Potential of Endogenous Redox Systems in Wheat Bread Dough

    Navrot, N., Holstborg, R. B., Hägglund, Per Mårten, Povlsen, I. L. & Svensson, B., Dec 2018, In : Antioxidants. 7, 12, 190 .

    Research output: Contribution to journalJournal articleResearchpeer-review

  6. Published

    Effect of alginate size, mannuronic/guluronic acid content and pH on particle size, thermodynamics and composition of complexes with β-lactoglobulin

    Stender, E. G. P., Khan, S., Ipsen, Richard, Madsen, F., Hägglund, Per Mårten, Abou Hachem, M., Almdal, K., Westh, P. & Svensson, B., 2018, In : Food Hydrocolloids. 75, p. 157-163 7 p.

    Research output: Contribution to journalJournal articleResearchpeer-review

ID: 182565837