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Handbook of food science and technology.: (Food process engineering and packaging)

2016

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Simple Rapid Procedure for Preparation of Large Quantities of Ovalbumin

Journal of agricultural and food chemistry, 2000-10, Vol.48 (10), p.4883-4889

2000

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Rheological properties of stirred yoghurt as affected by gel pH on stirring, storage temperature and pH changes after stirring

International dairy journal, 2009-03, Vol.19 (3), p.142-148

2009

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Influence of pH and Salts on Egg White Gelation

Journal of food science, 2002-03, Vol.67 (2), p.608-614

2002

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Handbook of Food Science and Technology 3: Food Biochemistry and Technology

2016

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Handbook of Food Science and Technology 2: Food Process Engineering and Packaging

2016

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The protein net electric charge determines the surface rheological properties of ovalbumin adsorbed at the air–water interface

Food hydrocolloids, 2000-09, Vol.14 (5), p.463-472

2000

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High intensity pulsed electric fields applied to egg white : Effect on Salmonella Enteritidis inactivation and protein denaturation

Journal of food protection, 1999-12, Vol.62 (12), p.1381-1386

1999

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Handbook of food science and technology 1: food alteration and food quality

1st edition., 2016

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A field aluminium speciation method to study the aluminium hazard in water

Fresenius' journal of analytical chemistry, 1999, Vol.363 (5-6), p.566-570

1999

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Improvement of rheological properties of firm acid gels by skim milk heating is conserved after stirring

Journal of dairy research, 2003-11, Vol.70 (4), p.423-431

2003

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Factors involved in the inhibition of growth of Salmonella enteritidis in liquid egg white

Journal of food protection, 1997-11, Vol.60 (11), p.1318-1323

1997

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Two-step chromatographic procedure for the preparation of hen egg white ovotransferrin

European food research & technology, 2001-01, Vol.212 (3), p.296-301

2001

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Iron and citrate interactions with hen egg white lysozyme

Food chemistry, 2000, Vol.68 (1), p.29-35

2000

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Rapid growth of Salmonella enteritidis in egg white reconstituted from industrial egg white powder

Journal of food protection, 1999-06, Vol.62 (6), p.585-591

1999

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Changes in the rheological properties of stirred acid milk gels as induced by the acidification procedure

Dairy science & technology, 2008-05, Vol.88 (3), p.341-353

2008

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Sensitization of InsP3-dependent calcium signalling through structural modification of voltage-dependent calcium channel: a physiological relevance of the calcium channel beta subunit

Biochemical and biophysical research communications, 1995-03, Vol.208 (1), p.440-446

1995

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Two-step chromatographic procedure for the purification of hen egg white ovomucin, lysozyme, ovotransferrin and ovalbumin and characterization of purified proteins

Journal of Chromatography A, 1994-08, Vol.677 (2), p.279-288

1994

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High pressure-induced gel formation of milk and whey concentrates

Journal of food engineering, 1998, Vol.36 (2), p.149-164

1998

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Interaction between Ca2+ release from inositol trisphosphate sensitive stores and Ca2+ entry through neuronal Ca2+ channels expressed in Xenopus oocyte

Cell calcium (Edinburgh), 1994-05, Vol.15 (5), p.411-422

1994

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Caffeine exerts a dual effect on capacitative calcium entry in Xenopus oocytes

Cellular signalling, 2000, Vol.12 (1), p.31-35

2000

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Expression of Ba currents in Xenopus oocyte injected with pregnant rat myometrium mRNA

Pflügers Archiv, 1989-04, Vol.413 (6), p.682-684

1989

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pH-Dependent behaviour of soluble protein aggregates formed during heat-treatment of milk at pH 6·5 or 7·2

Journal of dairy research, 2006-02, Vol.73 (1), p.79-86

2006

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Involvement of the Ca2+/calmodulin-dependent protein kinase II pathway in the Ca2+-mediated regulation of the capacitative Ca2+ entry in Xenopus oocytes

Biochemical journal, 1997-02, Vol.322 ( Pt 1) (1), p.267-272

1997

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Multinuclear NMR study of the pH dependent water state in skim milk and caseinate solutions

Journal of dairy research, 1993-05, Vol.60 (2), p.175-188

1993

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Handbook of food science and technology.: (Food process engineering and packaging)

Simple Rapid Procedure for Preparation of Large Quantities of Ovalbumin

Rheological properties of stirred yoghurt as affected by gel pH on stirring, storage temperature and pH changes after stirring

Influence of pH and Salts on Egg White Gelation

Handbook of Food Science and Technology 3: Food Biochemistry and Technology

Handbook of Food Science and Technology 2: Food Process Engineering and Packaging

The protein net electric charge determines the surface rheological properties of ovalbumin adsorbed at the air–water interface

High intensity pulsed electric fields applied to egg white : Effect on Salmonella Enteritidis inactivation and protein denaturation

Handbook of food science and technology 1: food alteration and food quality

A field aluminium speciation method to study the aluminium hazard in water

Improvement of rheological properties of firm acid gels by skim milk heating is conserved after stirring

Factors involved in the inhibition of growth of Salmonella enteritidis in liquid egg white

Two-step chromatographic procedure for the preparation of hen egg white ovotransferrin

Iron and citrate interactions with hen egg white lysozyme

Rapid growth of Salmonella enteritidis in egg white reconstituted from industrial egg white powder

Changes in the rheological properties of stirred acid milk gels as induced by the acidification procedure

Sensitization of InsP3-dependent calcium signalling through structural modification of voltage-dependent calcium channel: a physiological relevance of the calcium channel beta subunit

Two-step chromatographic procedure for the purification of hen egg white ovomucin, lysozyme, ovotransferrin and ovalbumin and characterization of purified proteins

High pressure-induced gel formation of milk and whey concentrates

Interaction between Ca2+ release from inositol trisphosphate sensitive stores and Ca2+ entry through neuronal Ca2+ channels expressed in Xenopus oocyte

Caffeine exerts a dual effect on capacitative calcium entry in Xenopus oocytes

Expression of Ba currents in Xenopus oocyte injected with pregnant rat myometrium mRNA

pH-Dependent behaviour of soluble protein aggregates formed during heat-treatment of milk at pH 6·5 or 7·2

Involvement of the Ca2+/calmodulin-dependent protein kinase II pathway in the Ca2+-mediated regulation of the capacitative Ca2+ entry in Xenopus oocytes

Multinuclear NMR study of the pH dependent water state in skim milk and caseinate solutions

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