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Results: 1-13 |
Results: 13
Short communication: Influence of transglutaminase on the heat stability of milk
Authors: O'Sullivan, MM Lorenzen, PC O'Connell, JE Kelly, AL Schlimme, E Fox, PF
Citation: Mm. O'Sullivan et al., Short communication: Influence of transglutaminase on the heat stability of milk, J DAIRY SCI, 84(6), 2001, pp. 1331-1334
Resolution for the year 2000
Authors: Schlimme, E Kraus, HJ Behnke, U
Citation: E. Schlimme et al., Resolution for the year 2000, NAHRUNG, 44(1), 2000, pp. 1-1
Analysis of the acid-soluble contents of alpha-lactalbumin, beta-lactoglobulin, serum albumin and of the immunoglobulin fraction in pasteurized milk.
Authors: Clawin-Radecker, I Kiesner, C Schlimme, E
Citation: I. Clawin-radecker et al., Analysis of the acid-soluble contents of alpha-lactalbumin, beta-lactoglobulin, serum albumin and of the immunoglobulin fraction in pasteurized milk., KIEL MILCHW, 52(4), 2000, pp. 323-334
Cytochemical model systems for the detection and characterization of potentially bioactive milk components
Authors: Hartmann, R Gunther, S Martin, D Meisel, H Pentzien, AK Schlimme, E Scholz, N
Citation: R. Hartmann et al., Cytochemical model systems for the detection and characterization of potentially bioactive milk components, KIEL MILCHW, 52(1), 2000, pp. 61-85
Nucleosides and nucleotides: natural bioactive substances in milk and colostrum
Authors: Schlimme, E Martin, D Meisel, H
Citation: E. Schlimme et al., Nucleosides and nucleotides: natural bioactive substances in milk and colostrum, BR J NUTR, 84, 2000, pp. S59-S68
Peptide synthesis during in vitro proteolysis - transpeptidation or condensation?
Authors: Goepfert, A Lorenzen, PC Schlimme, E
Citation: A. Goepfert et al., Peptide synthesis during in vitro proteolysis - transpeptidation or condensation?, NAHRUNG, 43(3), 1999, pp. 211-212
Modulating effects of adenosine and modified adenine ribonucleosides on human cells (HL-60)
Authors: Meisel, H Hartmann, R Martin, D Schlimme, E
Citation: H. Meisel et al., Modulating effects of adenosine and modified adenine ribonucleosides on human cells (HL-60), NAHRUNG, 43(3), 1999, pp. 213-215
Properties of strong-heated foods: in vitro proteolysability of sterilisedmilk
Authors: Lorenzen, PC Kiesner, C Goepfert, A Schlimme, E
Citation: Pc. Lorenzen et al., Properties of strong-heated foods: in vitro proteolysability of sterilisedmilk, MILCHWISSEN, 54(8), 1999, pp. 442-446
Analysis of reaction kinetics occurring at thermal inactivation of the milk enzymes adenosine deaminase, alkaline phosphatase and gamma-glutamyltransferase
Authors: Martin, D Lorenzen, PC Kiesner, C Schlimme, E
Citation: D. Martin et al., Analysis of reaction kinetics occurring at thermal inactivation of the milk enzymes adenosine deaminase, alkaline phosphatase and gamma-glutamyltransferase, KIEL MILCHW, 51(4), 1999, pp. 343-355
Supplementation of infant formulae with nucleotides
Authors: Schlimme, E Martin, D
Citation: E. Schlimme et D. Martin, Supplementation of infant formulae with nucleotides, KIEL MILCHW, 51(3), 1999, pp. 215-224
Determination of the dipeptide epsilon-(gamma-glutamyl)lysine in transglutaminase crosslinked proteins by amino acid analysis.
Authors: Mautner, A Meisel, H Lorenzen, PC Schlimme, E
Citation: A. Mautner et al., Determination of the dipeptide epsilon-(gamma-glutamyl)lysine in transglutaminase crosslinked proteins by amino acid analysis., KIEL MILCHW, 51(2), 1999, pp. 155-163
Effect of enzymatic crosslinking of milk proteins on the resulting properties of yoghurt products
Authors: Lorenzen, PC Mautner, A Schlimme, E
Citation: Pc. Lorenzen et al., Effect of enzymatic crosslinking of milk proteins on the resulting properties of yoghurt products, KIEL MILCHW, 51(1), 1999, pp. 89-97
Butter - Food and research topic with thousands of years of tradition
Authors: Schlimme, E
Citation: E. Schlimme, Butter - Food and research topic with thousands of years of tradition, FETT-LIPID, 100(12), 1998, pp. 523-523
Risultati: 1-13 |