Enrico Di Cera, Saint Louis University (IMAGE) Saint Louis University Caption Kringles, twisted Scandinavian pastries, were the inspiration for naming the looped sections of proteins called kringle domains. Saint Louis University researcher Enrico Di Cera, M.D., examines kringle domains in an important blood-clotting protein. Credit Riya Anandwala / Saint Louis University Usage Restrictions None License Licensed content Disclaimer: AAAS and EurekAlert! are not responsible for the accuracy of news releases posted to EurekAlert! by contributing institutions or for the use of any information through the EurekAlert system.