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Results:
1-13
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Results: 13
Authors:
Apenten, RKO
Buttner, B
Mignot, B
Pascal, D
Povey, MJW
Citation: Rko. Apenten et al., Determination of the adiabatic compressibility of bovine serum albumen in concentrated solution by a new ultrasonic method, FOOD HYDROC, 14(1), 2000, pp. 83-91
Authors:
Galani, D
Apenten, RKO
Citation: D. Galani et Rko. Apenten, Revised equilibrium thermodynamic parameters for thermal denaturation of beta-lactoglobulin at pH 2.6, THERMOC ACT, 363(1-2), 2000, pp. 137-142
Authors:
Apenten, RKO
Galani, D
Citation: Rko. Apenten et D. Galani, Thermodynamic parameters for beta-lactoglobulin dissociation over a broad temperature range at pH 2.6 and 7.0, THERMOC ACT, 359(2), 2000, pp. 181-188
Authors:
Apenten, RKO
Galani, D
Citation: Rko. Apenten et D. Galani, Protein stability function relations: native beta-lactoglobulin sulphhydryl-disulphide exchange with PDS, J SCI FOOD, 80(4), 2000, pp. 447-452
Authors:
Liaquat, M
Apenten, RKO
Citation: M. Liaquat et Rko. Apenten, Synthesis of low molecular weight flavor esters using plant seedling lipases in organic media, J FOOD SCI, 65(2), 2000, pp. 295-299
Authors:
Galani, D
Apenten, RKO
Citation: D. Galani et Rko. Apenten, Beta-lactoglobulin denaturation by dissociation-coupled unfolding, FOOD RES IN, 32(2), 1999, pp. 93-100
Authors:
Galani, D
Apenten, RKO
Citation: D. Galani et Rko. Apenten, Heat-induced denaturation and aggregation of beta-Lactoglobulin: kinetics of formation of hydrophobic and disulphide-linked aggregates, INT J FOOD, 34(5-6), 1999, pp. 467-476
Authors:
Apenten, RKO
Galani, D
Citation: Rko. Apenten et D. Galani, Is the rate of sulfur-disulfide exchange between the native beta-Lactoglobulin and PDS related to protein conformational stability?, INT J FOOD, 34(5-6), 1999, pp. 483-486
Authors:
Busto, MD
Apenten, RKO
Robinson, DS
Wu, Z
Casey, R
Hughes, RK
Citation: Md. Busto et al., Kinetics of thermal inactivation of pea seed lipoxygenases and the effect of additives on their thermostability, FOOD CHEM, 65(3), 1999, pp. 323-329
Authors:
Forsyth, JL
Apenten, RKO
Robinson, DS
Citation: Jl. Forsyth et al., The thermostability of purified isoperoxidases from Brassica oleracea VAR gemmifera, FOOD CHEM, 65(1), 1999, pp. 99-109
Authors:
Duangmal, K
Apenten, RKO
Citation: K. Duangmal et Rko. Apenten, A comparative study of polyphenoloxidases from taro (Colocasia esculenta) and potato (Solanum tuberosum var. Romano), FOOD CHEM, 64(3), 1999, pp. 351-359
Authors:
Apenten, RKO
Mahadevan, K
Citation: Rko. Apenten et K. Mahadevan, The heat resistance and conformational plasticity of Kunitz soybean trypsin inhibitor, J FOOD BIOC, 23(2), 1999, pp. 209-224
Authors:
Apenten, RKO
Citation: Rko. Apenten, Low temperature organic phase biocatalysis using cold-adapted enzymes, BIOTECHNOLOGICAL APPLICATIONS OF COLD-ADAPTED ORGANISMS, 1999, pp. 35-48
Risultati:
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