Model studies on the heating of food proteins ?Heat-induced oligomerisation of ribonuclease

Author:

Weder J�rgen K. P.,Sohns Sabine

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Reference17 articles.

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2. Jocelyn, P.C.: Biochemistry of the SH group, p. 125. London-New York: Academic press 1972

3. Bjarnason, J., Carpenter, K. J.: Brit. J. Nutr.24, 313 (1970)

4. Asquith, R. S., Otterburn, M. S., Sinclair, W. J.: Angew. Chem.86, 580 (1974)

5. Osner, R. C., Johnson, R. M.: J. Food Technol.9, 301 (1974)

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1. Auftrennung von Gesamtgliadin aus unterschiedlich hitzebelasteten Weizenmehlen mittels Phasenumkehr-Hochdruckflüssig-Chromatographie;Zeitschrift für Lebensmittel-Untersuchung und -Forschung;1985-06

2. Studies on proteins and amino acids exposed to supercritical carbon dioxide extraction conditions;Food Chemistry;1984-01

3. Structural Investigation of Radiation-induced Aggregates of Ribonuclease;International Journal of Radiation Biology and Related Studies in Physics, Chemistry and Medicine;1983-01

4. Model studies on the heating of food proteins;Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung;1983

5. Analysis of heated food proteins ? a new method for the rapid estimation of the isopeptides N?-(�-l-Aspartyl)-l-Lysine and N?-(?-l-Glutamyl)-l-Lysine;Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung;1981-01

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