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Results:
1-13
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Results: 13
Authors:
TEREBIZNIK MR
ZYLBERMAN V
BUERA MP
PILOSOF AMR
Citation: Mr. Terebiznik et al., STABILIZING CRUDE AND ULTRAFILTRATED ALPHA-AMYLASE AND ALPHA-GLUCOSIDASE FROM ASPERGILLUS-ORYZAE BY TREHALOSE, Biotechnology techniques, 12(9), 1998, pp. 683-687
Authors:
TEREBIZNIK MR
BUERA MP
PILOSOF AMR
Citation: Mr. Terebiznik et al., THERMOSTABILITY AND BROWNING DEVELOPMENT OF FUNGAL ALPHA-AMYLASE FREEZE-DRIED IN CARBOHYDRATE AND PVP MATRICES, Lebensmittel-Wissenschaft + Technologie, 31(2), 1998, pp. 143-149
Authors:
TARAGANO V
SANCHEZ VE
PILOSOF AMR
Citation: V. Taragano et al., COMBINED EFFECT OF WATER ACTIVITY DEPRESSION AND GLUCOSE ADDITION ON PECTINASES AND PROTEASE PRODUCTION BY ASPERGILLUS-NIGER, Biotechnology letters, 19(3), 1997, pp. 233-236
Authors:
BOMBARA N
ANON MC
PILOSOF AMR
Citation: N. Bombara et al., FUNCTIONAL-PROPERTIES OF PROTEASE MODIFIED WHEAT FLOURS, Lebensmittel-Wissenschaft + Technologie, 30(5), 1997, pp. 441-447
Authors:
TEREBIZNIK MR
BUERA MP
PILOSOF AMR
Citation: Mr. Terebiznik et al., THERMAL-STABILITY OF DEHYDRATED ALPHA-AMYLASE IN TREHALOSE MATRICES IN RELATION TO ITS PHASE-TRANSITIONS, Lebensmittel-Wissenschaft + Technologie, 30(5), 1997, pp. 513-518
Authors:
CARP DJ
BARTHOLOMAI GB
PILOSOF AMR
Citation: Dj. Carp et al., A KINETIC-MODEL TO DESCRIBE LIQUID DRAINAGE FROM SOY PROTEIN FOAMS OVER AN EXTENSIVE PROTEIN-CONCENTRATION RANGE, Lebensmittel-Wissenschaft + Technologie, 30(3), 1997, pp. 253-258
Authors:
CARP DJ
WAGNER J
BARTHOLOMAI GB
PILOSOF AMR
Citation: Dj. Carp et al., RHEOLOGICAL METHOD FOR KINETICS OF DRAINAGE AND DISPROPORTIONATION OFSOY PROTEINS FOAMS, Journal of food science, 62(6), 1997, pp. 1105-1109
Authors:
TEREBIZNIK MR
PILOSOF AMR
MORENO S
Citation: Mr. Terebiznik et al., EFFECTIVE PURIFICATION PROCEDURE OF ASPERGILLUS-ORYZAE ALPHA-AMYLASE FROM SOLID-STATE FERMENTATION CULTURES INCLUDING CONCANAVALIN A-SEPHAROSE, Journal of food biochemistry, 19(5), 1996, pp. 341-354
Authors:
ELIZALDE BE
BARTHOLOMAI GB
PILOSOF AMR
Citation: Be. Elizalde et al., THE EFFECT OF PH ON THE RELATIONSHIP BETWEEN HYDROPHILIC LIPOPHILIC CHARACTERISTICS AND EMULSIFICATION PROPERTIES OF SOY PROTEINS/, Lebensmittel-Wissenschaft + Technologie, 29(4), 1996, pp. 334-339
Authors:
ELIZALDE BE
PILOSOF AMR
BARTHOLOMAI GB
Citation: Be. Elizalde et al., EMPIRICAL-MODEL FOR WATER-UPTAKE AND HYDRATION RATE OF FOOD POWDERS BY SORPTION AND BAUMANN METHODS, Journal of food science, 61(2), 1996, pp. 407-409
Authors:
SANCHEZ VE
BARTHOLOMAI GB
PILOSOF AMR
Citation: Ve. Sanchez et al., RHEOLOGICAL PROPERTIES OF FOOD GUMS AS RELATED TO THEIR WATER BINDING-CAPACITY AND TO SOY PROTEIN-INTERACTION, Lebensmittel-Wissenschaft + Technologie, 28(4), 1995, pp. 380-385
Authors:
BOMBARA N
PILOSOF AMR
ANON MC
Citation: N. Bombara et al., THERMAL-STABILITY OF A NEUTRAL PROTEASE OF ASPERGILLUS-ORYZAE, Journal of food biochemistry, 18(1), 1994, pp. 31-41
Authors:
BOMBARA N
PILOSOF AMR
ANON MC
Citation: N. Bombara et al., MATHEMATICAL-MODEL FOR FORMATION RATE AND COLLAPSE OF FOAMS FROM ENZYME-MODIFIED WHEAT FLOURS, Journal of food science, 59(3), 1994, pp. 626
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