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Antioxidants and prevention of chronic disease

Critical reviews in food science and nutrition, 2004-01, Vol.44 (4), p.275-295

2004

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Cross-Linking and Rheological Changes of Whey Proteins Treated with Microbial Transglutaminase

Journal of agricultural and food chemistry, 2004-03, Vol.52 (5), p.1170-1176

2004

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ORGANIC PRODUCTION OF GREENHOUSE TOMATOES UTILIZING THE BAG SYSTEM AND SOLUBLE ORGANIC FERTILIZERS

Acta horticulturae, 2004 (659), p.707-719

2004

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Antimicrobial Properties of Milkfat Globule Membrane Fractions

Journal of food protection, 2008, Vol.71 (1), p.126-133

2008

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Oxidative degradation kinetics of lycopene, lutein, and 9-cis and all-trans beta-carotene

Journal of the American Oil Chemists' Society, 1998-07, Vol.75 (7), p.823-829

1998

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The influence of carotenoids and tocopherols on the stability of safflower seed oil during heat-catalyzed oxidation

Journal of the American Oil Chemists' Society, 1998-10, Vol.75 (10), p.1399-1402

1998

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Molecular design, expression, and affinity immobilization of a trypsin-streptavidin fusion protein

Enzyme and microbial technology, 2001-04, Vol.28 (6), p.483-491

2001

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Improved Emulsifying Properties of β-Barrel Domain Peptides Obtained by Membrane-Fractionation of a Limited Tryptic Hydrolysate of β-Lactoglobulin

Journal of agricultural and food chemistry, 1996-11, Vol.44 (11), p.3437-3443

1996

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Spectrophotometric assay using o-phthaldialdehyde for determination of proteolysis in milk and isolated milk proteins

Journal of dairy science, 1983-06, Vol.66 (6), p.1219-1227

1983

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Comparison of the properties of trypsin immobilized on 2 Celite™ derivatives

Journal of biotechnology, 1997-02, Vol.53 (1), p.21-27

1997

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Physicochemical properties of ovalbumin and lysozyme treated with oleic acid

Journal of food science, 1989-11, Vol.54 (6), p.1639-1641

1989

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Application of the oxidative stability index for assessing the antioxidant properties of flavonoids

Journal of food biochemistry, 2004-10, Vol.28 (4), p.337-349

2004

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Comparison of the Gelation Properties of .beta.-Lactoglobulin Genetic Variants A and B

Journal of agricultural and food chemistry, 1994-05, Vol.42 (5), p.1064-1067

1994

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Immobilization of biotinylated transglutaminase by bioselective adsorption to immobilized avidin and characterization of the immobilized activity

Journal of agricultural and food chemistry, 1995-04, Vol.43 (4), p.895-901

1995

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Micro-scale method for determining foaming properties of protein

Journal of food science, 1997-09, Vol.62 (5), p.1028-1060

1997

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Relative structural stabilities of beta-lactoglobulins A and B as determined by proteolytic susceptibility and differeniial scanning calorimetry

Journal of agricultural and food chemistry, 1994-06, Vol.42 (6)

1994

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Comparison of the Size and Rate of Formation of Peptides Released by Limited Proteolysis of .beta.-Lactoglobulins A and B with Immobilized Trypsin

Journal of agricultural and food chemistry, 1994-06, Vol.42 (6), p.1281-1284

1994

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[23] An HPLC method for the simultaneous determination of retinol and α-tocopherol in plasma or serum

Methods in Enzymology, 1986, Vol.123, p.215-219

Catignani, G.L.

1986

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Characteristics of an immobilized form of transglutaminase: A possible increase in substrate specificity by selective interaction with a protein spacer

Journal of agricultural and food chemistry, 1993-08, Vol.41 (8), p.1337-1342

1993

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Resolution and quantification of the predominant geometric beta-carotene isomers present in human serum using normal-phase HPLC

Journal of agricultural and food chemistry, 1994-12, Vol.42 (12)

1994

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EFFECTS OF SUCROSE, STARCH AND OIL ON THE IN VITRO DETERMINATION OF PROTEIN DIGESTIBILITY USING THE IMMOBILIZED DIGESTIVE ENZYME ASSAY (IDEA) SYSTEM1

Journal of food biochemistry, 1992-06, Vol.16 (3), p.133-140

1992

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Characterization of an immobilized digestive enzyme system for determination of protein digestibility

Journal of agricultural and food chemistry, 1984-03, Vol.32 (2), p.334-339

1984

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Effects of alkali treatment and heat treatment in the presence of fructose on digestibility of food proteins as determined by an immobilized digestive enzyme assay (IDEA)

Journal of agricultural and food chemistry, 1986-05, Vol.34 (3), p.579-584

1986

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Protein digestibility of alkali- and fructose-treated protein by rat true digestibility assay and by the immobilized digestive enzyme assay system

Journal of agricultural and food chemistry, 1990-04, Vol.38 (4), p.1016-1018

1990

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Antioxidant properties of lignin

Journal of food science, 1982-09, Vol.47 (5), p.1745-1745

1982

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Antioxidants and prevention of chronic disease

Cross-Linking and Rheological Changes of Whey Proteins Treated with Microbial Transglutaminase

ORGANIC PRODUCTION OF GREENHOUSE TOMATOES UTILIZING THE BAG SYSTEM AND SOLUBLE ORGANIC FERTILIZERS

Antimicrobial Properties of Milkfat Globule Membrane Fractions

Oxidative degradation kinetics of lycopene, lutein, and 9-cis and all-trans beta-carotene

The influence of carotenoids and tocopherols on the stability of safflower seed oil during heat-catalyzed oxidation

Molecular design, expression, and affinity immobilization of a trypsin-streptavidin fusion protein

Improved Emulsifying Properties of β-Barrel Domain Peptides Obtained by Membrane-Fractionation of a Limited Tryptic Hydrolysate of β-Lactoglobulin

Spectrophotometric assay using o-phthaldialdehyde for determination of proteolysis in milk and isolated milk proteins

Comparison of the properties of trypsin immobilized on 2 Celite™ derivatives

Physicochemical properties of ovalbumin and lysozyme treated with oleic acid

Application of the oxidative stability index for assessing the antioxidant properties of flavonoids

Comparison of the Gelation Properties of .beta.-Lactoglobulin Genetic Variants A and B

Immobilization of biotinylated transglutaminase by bioselective adsorption to immobilized avidin and characterization of the immobilized activity

Micro-scale method for determining foaming properties of protein

Relative structural stabilities of beta-lactoglobulins A and B as determined by proteolytic susceptibility and differeniial scanning calorimetry

Comparison of the Size and Rate of Formation of Peptides Released by Limited Proteolysis of .beta.-Lactoglobulins A and B with Immobilized Trypsin

[23] An HPLC method for the simultaneous determination of retinol and α-tocopherol in plasma or serum

Characteristics of an immobilized form of transglutaminase: A possible increase in substrate specificity by selective interaction with a protein spacer

Resolution and quantification of the predominant geometric beta-carotene isomers present in human serum using normal-phase HPLC

EFFECTS OF SUCROSE, STARCH AND OIL ON THE IN VITRO DETERMINATION OF PROTEIN DIGESTIBILITY USING THE IMMOBILIZED DIGESTIVE ENZYME ASSAY (IDEA) SYSTEM1

Characterization of an immobilized digestive enzyme system for determination of protein digestibility

Effects of alkali treatment and heat treatment in the presence of fructose on digestibility of food proteins as determined by an immobilized digestive enzyme assay (IDEA)

Protein digestibility of alkali- and fructose-treated protein by rat true digestibility assay and by the immobilized digestive enzyme assay system

Antioxidant properties of lignin

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