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Inhibition of oxidation of human low-density lipoprotein by phenolic substances in red wine

The Lancet (British edition), 1993-02, Vol.341 (8843), p.454-457

1993

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Proteins in Whey: Chemical, Physical, and Functional Properties

Advances in Food and Nutrition Research, 1989, Vol.33, p.343-438

1989

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Droplet size and emulsifier type A affect crystallization and melting of hydrocarbon-in-water emulsions

Journal of food science, 1993-09, Vol.58 (5), p.1148-1151

1993

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Evidence for mechanisms of the hypotriglyceridemic effect of n − 3 polyunsaturated fatty acids

Biochimica et biophysica acta, 1992-06, Vol.1126 (2), p.199-205

1992

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Disulfide bond formation affects stability of whey protein isolate emulsions

Journal of food science, 1993-09, Vol.58 (5), p.1036-1039

1993

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A collaborative study to develop a standardized food protein solubility procedure

Journal of food science, 1985-11, Vol.50 (6), p.1715-1718

1985

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Gelation of beta-lactoglobulin: effects of sodium chloride and calcium chloride on the rheological and structural properties of gels

Journal of food science, 1988-01, Vol.53 (1), p.231-236

1988

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Effects of polyunsaturated fatty acids on factors related to cardiovascular disease

The American journal of cardiology, 1987-10, Vol.60 (12), p.G23-G32

Kinsella, J.E.

1987

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Enzymic and autoxidation of lipids in low fat foods: model of linoleic acid in emulsified hexadecane

Food chemistry, 1994, Vol.50 (1), p.33-38

1994

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363 Educational seminars increase confidence and decreases dropout from active surveillance

European urology supplements : official journal of the European Association of Urology, 2015-04, Vol.14 (2), p.e363-e363a

2015

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Microstructure of Whey Protein Isolate Gels Containing Emulsified Butterfat Droplets

Journal of food science, 1992-07, Vol.57 (4), p.892-897

1992

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Inhibition of human LDL oxidation by resveratrol

The Lancet (British edition), 1993-04, Vol.341 (8852), p.1103-1104

1993

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Enzymic and autoxidation of lipids in low fat foods: model of linoleic acid in emulsified triolein and vegetable oils

Food chemistry, 1994, Vol.50 (1), p.39-43

1994

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Natural antioxidants in grapes and wines

Journal of agricultural and food chemistry, 1994-01, Vol.42 (1), p.64-69

1994

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Stability Of Food Emulsions: Physicochemical Role Of Protein And Nonprotein Emulsifiers

Advances in Food and Nutrition Research, 1990, Vol.34, p.81-201

1990

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pH and heat treatment effects on foaming of whey protein isolate

Journal of food science, 1990-07, Vol.55 (4), p.1116-1119

1990

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Effect of high dietary concentrations of brewer's dried yeast on growth performance and liver uricase in rainbow trout ( Oncorhynchus mykiss)

Animal feed science and technology, 1991, Vol.33 (3), p.177-183

1991

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Effect of pH and temperature on protein unfolding and thiol/disulfide interchange reactions during heat-induced gelation of whey proteins

Journal of agricultural and food chemistry, 1995-01, Vol.43 (1), p.46-52

1995

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Viscoelastic properties of whey protein gels: mechanical model and effects of protein concentration on creep

Journal of food science, 1990-03, Vol.55 (2), p.516-521

1990

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33 Transperineal biopsy related erectile dysfunction in active surveillance

European urology supplements : official journal of the European Association of Urology, 2014-04, Vol.13 (1), p.e33-e33a

2014

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Dietary n-3 polyunsaturated fatty acids and amelioration of cardiovascular disease: possible mechanisms

The American journal of clinical nutrition, 1990-07, Vol.52 (1), p.1-28

1990

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Effects of temperature on viscoelastic properties and activation energies of whey protein gels

Journal of food science, 1990-09, Vol.55 (5), p.1296-1302

1990

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Digestibility and energy values of intact, disrupted and extracts from brewer's dried yeast fed to rainbow trout ( Oncorhynchus mykiss)

Animal feed science and technology, 1991, Vol.33 (3), p.185-193

1991

Volltextzugriff (PDF)

790 Trans-perineal sector biopsies (TPSB): The technique and morbidity

European urology supplements : official journal of the European Association of Urology, 2012-02, Vol.11 (1), p.e790-e790a

2012

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Standardized Procedure for Measuring Foaming Properties of Three Proteins, A Collaborative Study

Journal of food science, 1990-09, Vol.55 (5), p.1441-1444

1990

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Inhibition of oxidation of human low-density lipoprotein by phenolic substances in red wine

Proteins in Whey: Chemical, Physical, and Functional Properties

Droplet size and emulsifier type A affect crystallization and melting of hydrocarbon-in-water emulsions

Evidence for mechanisms of the hypotriglyceridemic effect of n − 3 polyunsaturated fatty acids

Disulfide bond formation affects stability of whey protein isolate emulsions

A collaborative study to develop a standardized food protein solubility procedure

Gelation of beta-lactoglobulin: effects of sodium chloride and calcium chloride on the rheological and structural properties of gels

Effects of polyunsaturated fatty acids on factors related to cardiovascular disease

Enzymic and autoxidation of lipids in low fat foods: model of linoleic acid in emulsified hexadecane

363 Educational seminars increase confidence and decreases dropout from active surveillance

Microstructure of Whey Protein Isolate Gels Containing Emulsified Butterfat Droplets

Inhibition of human LDL oxidation by resveratrol

Enzymic and autoxidation of lipids in low fat foods: model of linoleic acid in emulsified triolein and vegetable oils

Natural antioxidants in grapes and wines

Stability Of Food Emulsions: Physicochemical Role Of Protein And Nonprotein Emulsifiers

pH and heat treatment effects on foaming of whey protein isolate

Effect of high dietary concentrations of brewer's dried yeast on growth performance and liver uricase in rainbow trout ( Oncorhynchus mykiss)

Effect of pH and temperature on protein unfolding and thiol/disulfide interchange reactions during heat-induced gelation of whey proteins

Viscoelastic properties of whey protein gels: mechanical model and effects of protein concentration on creep

33 Transperineal biopsy related erectile dysfunction in active surveillance

Dietary n-3 polyunsaturated fatty acids and amelioration of cardiovascular disease: possible mechanisms

Effects of temperature on viscoelastic properties and activation energies of whey protein gels

Digestibility and energy values of intact, disrupted and extracts from brewer's dried yeast fed to rainbow trout ( Oncorhynchus mykiss)

790 Trans-perineal sector biopsies (TPSB): The technique and morbidity

Standardized Procedure for Measuring Foaming Properties of Three Proteins, A Collaborative Study

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