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Results: 1-10 |
Results: 10
THE INFLUENCE OF CAROTENOIDS AND TOCOPHEROLS ON THE STABILITY OF SAFFLOWER SEED OIL DURING HEAT-CATALYZED OXIDATION
Authors: HENRY LK CATIGNANI GL SCHWARTZ SJ
Citation: Lk. Henry et al., THE INFLUENCE OF CAROTENOIDS AND TOCOPHEROLS ON THE STABILITY OF SAFFLOWER SEED OIL DURING HEAT-CATALYZED OXIDATION, Journal of the American Oil Chemists' Society, 75(10), 1998, pp. 1399-1402
COMPARISON OF THE PROPERTIES OF TRYPSIN IMMOBILIZED ON 2 CELITE(TM) DERIVATIVES
Authors: HUANG XL CATIGNANI GL SWAISGOOD HE
Citation: Xl. Huang et al., COMPARISON OF THE PROPERTIES OF TRYPSIN IMMOBILIZED ON 2 CELITE(TM) DERIVATIVES, Journal of biotechnology, 53(1), 1997, pp. 21-27
MICROSCALE METHOD FOR DETERMINING FOAMING PROPERTIES OF PROTEIN
Authors: HUANG XL CATIGNANI GL SWAISGOOD HE
Citation: Xl. Huang et al., MICROSCALE METHOD FOR DETERMINING FOAMING PROPERTIES OF PROTEIN, Journal of food science, 62(5), 1997, pp. 1028
IMPROVED EMULSIFYING PROPERTIES OF BETA-BARREL DOMAIN PEPTIDES OBTAINED BY MEMBRANE-FRACTIONATION OF A LIMITED TRYPTIC HYDROLYSATE OF BETA-LACTOGLOBULIN
Authors: HUANG XLL CATIGNANI GL SWAISGOOD HE
Citation: Xll. Huang et al., IMPROVED EMULSIFYING PROPERTIES OF BETA-BARREL DOMAIN PEPTIDES OBTAINED BY MEMBRANE-FRACTIONATION OF A LIMITED TRYPTIC HYDROLYSATE OF BETA-LACTOGLOBULIN, Journal of agricultural and food chemistry, 44(11), 1996, pp. 3437-3443
IMMOBILIZATION OF BIOTINYLATED TRANSGLUTAMINASE BY BIOSELECTIVE ADSORPTION TO IMMOBILIZED AVIDIN AND CHARACTERIZATION OF THE IMMOBILIZED ACTIVITY
Authors: HUANG XL CATIGNANI GL SWAISGOOD HE
Citation: Xl. Huang et al., IMMOBILIZATION OF BIOTINYLATED TRANSGLUTAMINASE BY BIOSELECTIVE ADSORPTION TO IMMOBILIZED AVIDIN AND CHARACTERIZATION OF THE IMMOBILIZED ACTIVITY, Journal of agricultural and food chemistry, 43(4), 1995, pp. 895-901
RELATIVE STRUCTURAL STABILITIES OF BETA-LACTOGLOBULIN-A AND BETA-LACTOGLOBULIN-B AS DETERMINED BY PROTEOLYTIC SUSCEPTIBILITY AND DIFFERENTIAL SCANNING CALORIMETRY
Authors: HUANG XL CATIGNANI GL SWAISGOOD HE
Citation: Xl. Huang et al., RELATIVE STRUCTURAL STABILITIES OF BETA-LACTOGLOBULIN-A AND BETA-LACTOGLOBULIN-B AS DETERMINED BY PROTEOLYTIC SUSCEPTIBILITY AND DIFFERENTIAL SCANNING CALORIMETRY, Journal of agricultural and food chemistry, 42(6), 1994, pp. 1276-1280
COMPARISON OF THE SIZE AND RATE OF FORMATION OF PEPTIDES RELEASED BY LIMITED PROTEOLYSIS OF BETA-LACTOGLOBULIN-A AND BETA-LACTOGLOBULIN-B WITH IMMOBILIZED TRYPSIN
Authors: HUANG XL CATIGNANI GL SWAISGOOD HE
Citation: Xl. Huang et al., COMPARISON OF THE SIZE AND RATE OF FORMATION OF PEPTIDES RELEASED BY LIMITED PROTEOLYSIS OF BETA-LACTOGLOBULIN-A AND BETA-LACTOGLOBULIN-B WITH IMMOBILIZED TRYPSIN, Journal of agricultural and food chemistry, 42(6), 1994, pp. 1281-1284
COMPARISON OF THE GELATION PROPERTIES OF BETA-LACTOGLOBULIN GENETIC VARIANT-A AND VARIANT-B
Authors: HUANG XL CATIGNANI GL FOEGEDING EA SWAISGOOD HE
Citation: Xl. Huang et al., COMPARISON OF THE GELATION PROPERTIES OF BETA-LACTOGLOBULIN GENETIC VARIANT-A AND VARIANT-B, Journal of agricultural and food chemistry, 42(5), 1994, pp. 1064-1067
RESOLUTION AND QUANTITATION OF THE PREDOMINANT GEOMETRIC BETA-CAROTENE ISOMERS PRESENT IN HUMAN SERUM USING NORMAL-PHASE HPLC
Authors: SCHMITZ HH SCHWARTZ SJ CATIGNANI GL
Citation: Hh. Schmitz et al., RESOLUTION AND QUANTITATION OF THE PREDOMINANT GEOMETRIC BETA-CAROTENE ISOMERS PRESENT IN HUMAN SERUM USING NORMAL-PHASE HPLC, Journal of agricultural and food chemistry, 42(12), 1994, pp. 2746-2750
CHARACTERISTICS OF AN IMMOBILIZED FORM OF TRANSGLUTAMINASE - A POSSIBLE INCREASE IN SUBSTRATE-SPECIFICITY BY SELECTIVE INTERACTION WITH A PROTEIN SPACER
Authors: OH SH CATIGNANI GL SWAISGOOD HE
Citation: Sh. Oh et al., CHARACTERISTICS OF AN IMMOBILIZED FORM OF TRANSGLUTAMINASE - A POSSIBLE INCREASE IN SUBSTRATE-SPECIFICITY BY SELECTIVE INTERACTION WITH A PROTEIN SPACER, Journal of agricultural and food chemistry, 41(8), 1993, pp. 1337-1342
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