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Results:
1-13
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Results: 13
Authors:
BOURAOUI M
NAKAI S
LICHAN E
Citation: M. Bouraoui et al., IN-SITU INVESTIGATION OF PROTEIN-STRUCTURE IN PACIFIC WHITING SURIMI AND GELS USING RAMAN-SPECTROSCOPY, Food research international, 30(1), 1997, pp. 65-72
Authors:
HOWELL N
LICHAN E
Citation: N. Howell et E. Lichan, ELUCIDATION OF INTERACTIONS OF LYSOZYME WITH WHEY PROTEINS BY RAMAN-SPECTROSCOPY, International journal of food science & technology, 31(5), 1996, pp. 439-451
Authors:
LICHAN E
KUMMER A
LOSSO JN
KITTS DD
NAKAI S
Citation: E. Lichan et al., STABILITY OF BOVINE IMMUNOGLOBULINS TO THERMAL-TREATMENT AND PROCESSING, Food research international, 28(1), 1995, pp. 9-16
DIETARY REQUIREMENT FOR LYSINE BY JUVENILE PENAEUS-VANNAMEI USING INTACT AND FREE AMINO-ACID SOURCES
Authors:
FOX JM
LAWRENCE AL
LICHAN E
Citation: Jm. Fox et al., DIETARY REQUIREMENT FOR LYSINE BY JUVENILE PENAEUS-VANNAMEI USING INTACT AND FREE AMINO-ACID SOURCES, Aquaculture, 131(3-4), 1995, pp. 279-290
Authors:
FOX JM
LICHAN E
LAWRENCE AL
Citation: Jm. Fox et al., CARBODIIMIDE-MEDIATED COVALENT ATTACHMENT OF LYSINE TO WHEAT GLUTEN AND ITS APPARENT DIGESTIBILITY BY PENAEID SHRIMP, Journal of agricultural and food chemistry, 43(3), 1995, pp. 733-737
Authors:
FUKUMOTO LR
LICHAN E
KWAN L
NAKAI S
Citation: Lr. Fukumoto et al., ISOLATION OF IMMUNOGLOBULINS FROM CHEESE WHEY USING ULTRAFILTRATION AND IMMOBILIZED METAL AFFINITY-CHROMATOGRAPHY, Food research international, 27(4), 1994, pp. 335-348
Authors:
ARTEAGA GE
LICHAN E
VAZQUEZARTEAGA MC
NAKAI S
Citation: Ge. Arteaga et al., SYSTEMATIC EXPERIMENTAL-DESIGNS FOR PRODUCT FORMULA OPTIMIZATION, Trends in food science & technology, 5(8), 1994, pp. 243-254
Authors:
LICHAN E
Citation: E. Lichan, DEVELOPMENTS IN THE DETECTION OF ADULTERATION OF OLIVE OIL, Trends in food science & technology, 5(1), 1994, pp. 3-11
Authors:
ARTEAGA GE
HORIMOTO Y
LICHAN E
NAKAI S
Citation: Ge. Arteaga et al., PARTIAL LEAST-SQUARES REGRESSION OF 4TH-DERIVATIVE ULTRAVIOLET ABSORBENCY SPECTRA PREDICTS COMPOSITION OF PROTEIN MIXTURES - APPLICATION TOBOVINE CASEINS, Journal of agricultural and food chemistry, 42(9), 1994, pp. 1938-1942
Authors:
NAKAI S
LICHAN E
Citation: S. Nakai et E. Lichan, RECENT ADVANCES IN STRUCTURE AND FUNCTION OF FOOD PROTEINS - QSAR APPROACH, Critical reviews in food science and nutrition, 33(6), 1993, pp. 477-499
Authors:
ARTEAGA GE
LICHAN E
NAKAI S
COFRADES S
JIMENEZCOLMENERO F
Citation: Ge. Arteaga et al., INGREDIENT INTERACTION EFFECTS ON PROTEIN FUNCTIONALITY - MIXTURE DESIGN APPROACH, Journal of food science, 58(3), 1993, pp. 656-662
Authors:
NONAKA M
LICHAN E
NAKAI S
Citation: M. Nonaka et al., RAMAN-SPECTROSCOPIC STUDY OF THERMALLY-INDUCED GELATION OF WHEY PROTEINS, Journal of agricultural and food chemistry, 41(8), 1993, pp. 1176-1181
Authors:
LOSSO JN
KUMMER A
LICHAN E
NAKAI S
Citation: Jn. Losso et al., DEVELOPMENT OF A PARTICLE CONCENTRATION FLUORESCENCE IMMUNOASSAY FOR THE QUANTITATIVE-DETERMINATION OF IGG IN BOVINE-MILK, Journal of agricultural and food chemistry, 41(4), 1993, pp. 682-686
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1-13
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