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Water properties in wheat flour dough I: classical thermogravimetry approach

Food chemistry, 2001-02, Vol.72 (2), p.237-244

2001

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Amino acid transport in thermophiles: Characterization of an arginine-binding protein from Thermotoga maritima. 3. Conformational dynamics and stability

Journal of photochemistry and photobiology. B, Biology, 2013-01, Vol.118, p.66-73

2013

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Guidelines for buckwheat enriched bread: Thermal analysis approach

Journal of thermal analysis and calorimetry, 2008, Vol.91 (1), p.9-16

2008

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Polymorphous transitions in cocoa butter : A quantitative DSC study

Journal of thermal analysis and calorimetry, 2005-11, Vol.82 (3), p.691-702

2005

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Inhomogeneities in sodium decylsulfate doped 1,2-dipalmitoylphosphatidylcholine bilayer

Journal of colloid and interface science, 2010-03, Vol.343 (2), p.401-407

2010

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Thermal analysis on parchments I: DSC and TGA combined approach for heat damage assessment

Thermochimica acta, 2006-08, Vol.447 (1), p.30-35

2006

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Classical and Knudsen thermogravimetry to check states and displacements of water in food systems

Journal of thermal analysis and calorimetry, 2003, Vol.71 (1), p.225-235

2003

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Starch gelatinization kinetics in bread dough : DSC investigations on 'simulated' baking processes

Journal of thermal analysis and calorimetry, 2000, Vol.61 (2), p.411-423

2000

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Starch retrogradation in cooked pasta and rice

Cereal chemistry, 2000-07, Vol.77 (4), p.433-438

2000

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Thermal stability of Clostridium pasteurianum rubredoxin: Deconvoluting the contributions of the metal site and the protein

Protein science, 2000-12, Vol.9 (12), p.2413-2426

2000

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Water properties in wheat flour dough II: classical and knudsen thermogravimetry approach

Food chemistry, 2005-03, Vol.90 (1-2), p.61-68

2005

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The X-Ray Structure of Zebrafish ( Danio rerio) Ileal Bile Acid-Binding Protein Reveals the Presence of Binding Sites on the Surface of the Protein Molecule

Journal of molecular biology, 2009-01, Vol.385 (1), p.99-116

2009

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Search your heart for a cause of syncope

British journal of radiology, 2007-03, Vol.80 (951), p.e64-e66

2007

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Dissecting the Structural Determinants of the Stability of Cholesterol Oxidase Containing Covalently Bound Flavin

The Journal of biological chemistry, 2005-06, Vol.280 (24), p.22572-22581

2005

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Xanthan and Glucomannan Mixtures: Synergistic Interactions and Gelation

Biomacromolecules, 2002-05, Vol.3 (3), p.498-504

2002

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Calorimetric, biochemical and morphological investigations to validate a restoration method of fire injured ancient parchment

Thermochimica acta, 2000-04, Vol.348 (1), p.129-137

2000

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DSC studies on bovine serum albumin denaturation Effects of ionic strength and SDS concentration

International journal of biological macromolecules, 1997-06, Vol.20 (3), p.193-204

1997

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Contribution of the dimeric state to the thermal stability of the flavoprotein D‐amino acid oxidase

Protein science, 2003-05, Vol.12 (5), p.1018-1029

2003

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Texture and staling of wheat bread crumb: effects of water extractable proteins and `pentosans

Thermochimica acta, 1998-12, Vol.323 (1), p.17-26

1998

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Thermal unfolding of monomeric and dimeric β‐lactoglobulins

European journal of biochemistry, 2001-10, Vol.268 (20), p.5439-5448

2001

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γ-Radiation effects on the thermal stability of bovine γ-globulin

Journal of thermal analysis and calorimetry, 1998, Vol.52 (3), p.745-751

1998

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State diagrams of arabinoxylan-water binaries

Thermochimica acta, 2001-04, Vol.370 (1-2), p.83-89

2001

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Preparation ofwheat resistant starch: Treatment of gels and DSC characterization

Journal of thermal analysis and calorimetry, 2007-01, Vol.87 (1), p.153-157

2007

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Polymorphous transitions in cocoa butter</o:p>: A quantitative DSC study

Journal of thermal analysis and calorimetry, 2005-11, Vol.82 (3), p.691-702

2005

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Isothermal calorimetry approach to evaluate shelf life of foods

Thermochimica acta, 2001-04, Vol.370 (1-2), p.73-81

2001

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Water properties in wheat flour dough I: classical thermogravimetry approach

Amino acid transport in thermophiles: Characterization of an arginine-binding protein from Thermotoga maritima. 3. Conformational dynamics and stability

Guidelines for buckwheat enriched bread: Thermal analysis approach

Polymorphous transitions in cocoa butter : A quantitative DSC study

Inhomogeneities in sodium decylsulfate doped 1,2-dipalmitoylphosphatidylcholine bilayer

Thermal analysis on parchments I: DSC and TGA combined approach for heat damage assessment

Classical and Knudsen thermogravimetry to check states and displacements of water in food systems

Starch gelatinization kinetics in bread dough : DSC investigations on 'simulated' baking processes

Starch retrogradation in cooked pasta and rice

Thermal stability of Clostridium pasteurianum rubredoxin: Deconvoluting the contributions of the metal site and the protein

Water properties in wheat flour dough II: classical and knudsen thermogravimetry approach

The X-Ray Structure of Zebrafish ( Danio rerio) Ileal Bile Acid-Binding Protein Reveals the Presence of Binding Sites on the Surface of the Protein Molecule

Search your heart for a cause of syncope

Dissecting the Structural Determinants of the Stability of Cholesterol Oxidase Containing Covalently Bound Flavin

Xanthan and Glucomannan Mixtures: Synergistic Interactions and Gelation

Calorimetric, biochemical and morphological investigations to validate a restoration method of fire injured ancient parchment

DSC studies on bovine serum albumin denaturation Effects of ionic strength and SDS concentration

Contribution of the dimeric state to the thermal stability of the flavoprotein D‐amino acid oxidase

Texture and staling of wheat bread crumb: effects of water extractable proteins and `pentosans

Thermal unfolding of monomeric and dimeric β‐lactoglobulins

γ-Radiation effects on the thermal stability of bovine γ-globulin

State diagrams of arabinoxylan-water binaries

Preparation ofwheat resistant starch: Treatment of gels and DSC characterization

Polymorphous transitions in cocoa butter</o:p>: A quantitative DSC study

Isothermal calorimetry approach to evaluate shelf life of foods

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