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Results: 1-11 |
Results: 11
Prediction of quality changes during osmo-convective drying of blueberriesusing neural network models for process optimization
Authors: Chen, CR Ramaswamy, HS Alli, I
Citation: Cr. Chen et al., Prediction of quality changes during osmo-convective drying of blueberriesusing neural network models for process optimization, DRY TECHNOL, 19(3-4), 2001, pp. 507-523
Applications of mass spectrometry to food proteins and peptides
Authors: Alomirah, HF Alli, I Konishi, Y
Citation: Hf. Alomirah et al., Applications of mass spectrometry to food proteins and peptides, J CHROMAT A, 893(1), 2000, pp. 1-21
Thermal denaturation of mixtures of alpha-lactalbumin and beta-lactoglobulin: a differential scanning calorimetric study
Authors: Boye, JI Alli, I
Citation: Ji. Boye et I. Alli, Thermal denaturation of mixtures of alpha-lactalbumin and beta-lactoglobulin: a differential scanning calorimetric study, FOOD RES IN, 33(8), 2000, pp. 673-682
Microstructural properties of heat-set whey protein gels: Effect of pH
Authors: Boye, JI Kalab, M Alli, I Ma, CY
Citation: Ji. Boye et al., Microstructural properties of heat-set whey protein gels: Effect of pH, LEBENSM-WIS, 33(3), 2000, pp. 165-172
Monitoring glycation of lysozyme by electrospray ionization mass spectrometry
Authors: Yeboah, FK Alli, I Yaylayan, VA Konishi, Y Stefanowicz, P
Citation: Fk. Yeboah et al., Monitoring glycation of lysozyme by electrospray ionization mass spectrometry, J AGR FOOD, 48(7), 2000, pp. 2766-2774
Encapsulation in the food industry: a review
Authors: Gibbs, BF Kermasha, S Alli, I Mulligan, CN
Citation: Bf. Gibbs et al., Encapsulation in the food industry: a review, INT J F S N, 50(3), 1999, pp. 213-224
Electrohydrodynamically-dried whey protein: An electrophoretic and differential calorimetric analysis
Authors: Xue, X Barthakur, NN Alli, I
Citation: X. Xue et al., Electrohydrodynamically-dried whey protein: An electrophoretic and differential calorimetric analysis, DRY TECHNOL, 17(3), 1999, pp. 467-478
Tryptic fragments of phaseolin from protein isolates of Phaseolus beans
Authors: Yeboah, FK Alli, I Simpson, BK Konishi, Y Gibbs, BF
Citation: Fk. Yeboah et al., Tryptic fragments of phaseolin from protein isolates of Phaseolus beans, FOOD CHEM, 67(2), 1999, pp. 105-112
Reactivities of D-glucose and D-fructose during glycation of bovine serum albumin
Authors: Yeboah, FK Alli, I Yaylayan, VA
Citation: Fk. Yeboah et al., Reactivities of D-glucose and D-fructose during glycation of bovine serum albumin, J AGR FOOD, 47(8), 1999, pp. 3164-3172
Characterization of a purified alpha-amylase inhibitor from white kidney beans (Phaseolus vulgaris)
Authors: Gibbs, BF Alli, I
Citation: Bf. Gibbs et I. Alli, Characterization of a purified alpha-amylase inhibitor from white kidney beans (Phaseolus vulgaris), FOOD RES IN, 31(3), 1998, pp. 217-225
Identification of peptides in cheddar cheese by electrospray ionization mass spectrometry
Authors: Alli, I Okoniewska, M Gibbs, BF Konishi, Y
Citation: I. Alli et al., Identification of peptides in cheddar cheese by electrospray ionization mass spectrometry, INT DAIRY J, 8(7), 1998, pp. 643-649
Risultati: 1-11 |