Skip to content
facebook
twitter
Email Support
ambic@jhu.edu
Location
Located at 5 U.S. Universities
About Us
Mission and Rationale
Meet the Team
Site Directors & Staff
Industrial Advisory Board
University Sites
Projects
Current Projects
AMBIC Media Feeding Strategy Design and Testing via a Model-Predictive GUI
AMBIC Reference Cell, Product, Media, Feeds
Characterization of Media Precipitate and Determination of Equilibrium Constants and Precipitation Kinetics
CleanCHO: Targeted Elimination of Secreted By-Products of Amino Acid Catabolism to Improve Volumetric Productivity
Controlling Glycosylation and Cell Performance by Inhibiting Genes for the Glycolytic Pathway
Determining Genome Stability in CHO Cell Lineage
Establishing Markers for Stability and (In)stability
Exploring the Space of CHO Extracellular Vesicles & their Potential Applications
Increasing Genomic Stability and Antibody Titer Using Mammalian Artificial Chromosomes
Identifying Inhibitory Waste By-Products in High Density CHO Cell Cultures
Improving Process Understanding through Genome Scale Models and Metabolomics
Integrated Model of CHO Cell Growth, Substrate Uptake and Intracellular Metabolism for Process Design and Control
Optimized In-Situ Surface Enhanced Raman Spectroscopy (SERS) for On-Line Monitoring of Cell Culture Metabolites
Optimizing Nutrient Concentration Levels in Media and Feed Formulations
Quantifying Process Heterogeneity – ‘Smart Marbles’ Analytical Technologies
Understanding & Controlling ER Stress in High Secreting CHO Cells
Understanding and Manipulating the Epigenome to Maximize CHO Cell Productivity
Completed Projects
BOOM-OUR Feed Control for CHO Cell Culture
High Throughput Glycan Profiling for Improved Glycosylation Profiles
IAB Resources
Conferences
December 2019 Conference
Conference Photos
Join Us
Opportunities
Protected: High Throughput Glycan Profiling for Improved Glycosylation Profiles
Home
>
Completed Projects
>
Protected: High Throughput Glycan Profiling for Improved Glycosylation Profiles
This content is password protected. To view it please enter your password below:
Password:
