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Results: 1-9 |
Results: 9
WHEAT CULTIVAR DISCRIMINATION BY CAPILLARY ELECTROPHORESIS OF GLIADINS IN ISOELECTRIC BUFFERS
Authors: CAPELLI L FORLANI F PERINI F GUERRIERI N CERLETTI P RIGHETTI PG
Citation: L. Capelli et al., WHEAT CULTIVAR DISCRIMINATION BY CAPILLARY ELECTROPHORESIS OF GLIADINS IN ISOELECTRIC BUFFERS, Electrophoresis, 19(2), 1998, pp. 311-318
INTERACTIONS OF PROTEIN AND STARCH STUDIED THROUGH AMYLOGLUCOSIDASE ACTION
Authors: GUERRIERI N EYNARD L LAVELLI V CERLETTI P
Citation: N. Guerrieri et al., INTERACTIONS OF PROTEIN AND STARCH STUDIED THROUGH AMYLOGLUCOSIDASE ACTION, Cereal chemistry, 74(6), 1997, pp. 846-850
PROTEOLYTIC ACTIVITY AND VANADIUM INHIBITION IN ASCIDIAN BLOOD-CELLS
Authors: SCIPPA S DEVINCENTIIS M SALVATI A GUERRIERI N CERLETTI P
Citation: S. Scippa et al., PROTEOLYTIC ACTIVITY AND VANADIUM INHIBITION IN ASCIDIAN BLOOD-CELLS, Comparative biochemistry and physiology. Part A, Physiology, 114(4), 1996, pp. 291-296
CONTROLLED REDUCTION STUDY OF MODIFICATIONS INDUCED BY GRADUAL HEATING IN GLUTEN PROTEINS
Authors: LAVELLI V GUERRIERI N CERLETTI P
Citation: V. Lavelli et al., CONTROLLED REDUCTION STUDY OF MODIFICATIONS INDUCED BY GRADUAL HEATING IN GLUTEN PROTEINS, Journal of agricultural and food chemistry, 44(9), 1996, pp. 2549-2555
USE OF SPECTROSCOPIC AND FLUORESCENCE TECHNIQUES TO ASSESS HEAT-INDUCED MOLECULAR MODIFICATIONS OF GLUTEN
Authors: GUERRIERI N ALBERTI E LAVELLI V CERLETTI P
Citation: N. Guerrieri et al., USE OF SPECTROSCOPIC AND FLUORESCENCE TECHNIQUES TO ASSESS HEAT-INDUCED MOLECULAR MODIFICATIONS OF GLUTEN, Cereal chemistry, 73(3), 1996, pp. 368-374
EFFECT OF HIGH-TEMPERATURE SHORT-TIME TREATMENT OF WHEAT-FLOUR ON GLUTEN VITALITY AND STRUCTURE
Authors: GUERRIERI N CERLETTI P
Citation: N. Guerrieri et P. Cerletti, EFFECT OF HIGH-TEMPERATURE SHORT-TIME TREATMENT OF WHEAT-FLOUR ON GLUTEN VITALITY AND STRUCTURE, Cereal chemistry, 73(3), 1996, pp. 375-378
MODIFICATIONS OF STARCH DURING BAKING - STUDIED THROUGH REACTIVITY WITH AMYLOGLUCOSIDASE
Authors: EYNARD L GUERRIERI N CERLETTI P
Citation: L. Eynard et al., MODIFICATIONS OF STARCH DURING BAKING - STUDIED THROUGH REACTIVITY WITH AMYLOGLUCOSIDASE, Cereal chemistry, 72(6), 1995, pp. 594-597
DETERMINATION OF WHEAT PROTEINS IN SOLUTION BY DYE BINDING IN FLOUR, DOUGH, AND BREAD CRUMB
Authors: EYNARD L GUERRIERI N CERLETTI P
Citation: L. Eynard et al., DETERMINATION OF WHEAT PROTEINS IN SOLUTION BY DYE BINDING IN FLOUR, DOUGH, AND BREAD CRUMB, Cereal chemistry, 71(5), 1994, pp. 434-438
ISOLATION AND CHARACTERIZATION OF PROTEIN BODIES FROM COTYLEDONS OF DRY LUPINUS-ALBUS SEEDS
Authors: ELPIDINA EN DUNAEVSKII YE BELOZERSKII MA DURANTI M CERLETTI P
Citation: En. Elpidina et al., ISOLATION AND CHARACTERIZATION OF PROTEIN BODIES FROM COTYLEDONS OF DRY LUPINUS-ALBUS SEEDS, Biochemistry, 58(5), 1993, pp. 440-443
Risultati: 1-9 |