Mrs Ingrid Edwards
Higher degree by research (PhD) student
Institute for Molecular Bioscience
+61 7 334 62966
Publications
Journal Articles
Zhang, Alan H., Edwards, Ingrid A., Mishra, Biswa P., Sharma, Gagan, Healy, Michael D., Elliott, Alysha, Blaskovich, Mark A. T., Cooper, Matthew A., Collins, Brett M., Jia, Xinying and Mobli, Mehdi (2019). Elucidating the lipid binding properties of membrane-active peptides using cyclised nanodiscs. Frontiers in Chemistry, 7 (MAR) 238, doi:10.3389/fchem.2019.00238
Wang, Conan K., Ghani, Hafiza Abdul, Bundock, Anna, Weidmann, Joachim, Harvey, Peta J., Edwards, Ingrid A., Schroeder, Christina I., Swedberg, Joakim E. and Craik, David J. (2018). Calcium-mediated allostery of the EGF fold. ACS Chemical Biology, 13 (6) 1659-1667. doi:10.1021/acschembio.8b00291
Edwards, Ingrid A, Elliott, Alysha G, Kavanagh, Angela M, Blaskovich, Mark A T and Cooper, Matthew A (2017). Structure-Activity and -Toxicity Relationships of the Antimicrobial Peptide Tachyplesin-1. ACS infectious diseases, 3 (12) 917-926. doi:10.1021/acsinfecdis.7b00123
Edwards, Ingrid A., Elliott, Alysha G., Kavanagh, Angela M., Zuegg, Johannes, Blaskovich, Mark A. T. and Cooper, Matthew A. (2016). Contribution of amphipathicity and hydrophobicity to the antimicrobial activity and cytotoxicity of β‑hairpin peptides. ACS Infectious Diseases, 2 (6) 442-450. doi:10.1021/acsinfecdis.6b00045
Wang, Conan K., Northfield, Susan E., Colless, Barbara, Chaousis, Stephanie, Hamernig, Ingrid, Lohman, Rink-Jan, Nielsen, Daniel S., Schroeder, Christina I., Liras, Spiros, Price, David, A., Fairlie, David and Craik, David J. (2014). Rational design and synthesis of orally bioavailable peptides guided by NMR amide temperature coefficients. Proceedings of the National Academy of Sciences of the United States of America (PNAS), 111 (49) 17504-17509. doi:10.1073/pnas.1417611111
Williams, David J., Edwards, David, Hamernig, Ingrid, Jian, Le, James, Anthony P., Johnson, Stuart K. and Tapsell, Linda C. (2013). Vegetables containing phytochemicals with potential anti-obesity properties: a review. Food Research International, 52 (1) 323-333. doi:10.1016/j.foodres.2013.03.015