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Identification of a NFκB inhibitory peptide from tryptic β-casein hydrolysate

Food chemistry, 2014-12, Vol.165, p.129-133

2014

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Effects of varying time/temperature-conditions of pre-heating and enzymatic cross-linking on techno-functional properties of reconstituted dairy ingredients

Food research international, 2007-07, Vol.40 (6), p.700-708

Lorenzen, P. Chr

2007

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Effect of enzymatic cross-linking of milk proteins on functional properties of set-style yoghurt

International journal of dairy technology, 2002-08, Vol.55 (3), p.152-157

2002

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Ribonucleosides in raw milk and heat-treated milk samples from cows, sheep, goats and camels and their potential biotechnological application

Small ruminant research, 2016-04, Vol.137, p.162-168

2016

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Identification of a NFкB inhibitory peptide from tryptic β-casein hydrolysate

Food chemistry, 2014, Vol.165, p.129-133

2014

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Evaluation of indigenous enzyme activities in raw and pasteurised camel milk

Small ruminant research, 2011-05, Vol.97 (1), p.79-82

2011

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Effect of milk homogenisation and foaming temperature on properties and microstructure of foams from pasteurised whole milk

Food science & technology, 2008-12, Vol.41 (10), p.2036-2043

2008

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Activities of alkaline phosphatase, γ-glutamyltransferase and lactoperoxidase in cow, sheep and goat's milk in relation to heat treatment

Small ruminant research, 2010-03, Vol.89 (1), p.18-23

2010

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Effect of foaming temperature and varying time/temperature-conditions of pre-heating on the foaming properties of skimmed milk

International dairy journal, 2008-04, Vol.18 (4), p.349-358

2008

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Characterization of trypsin immobilized on oxirane-acrylic beads for obtaining phosphopeptides from casein

Zeitschrift für Ernährungswissenschaft, 1995-06, Vol.34 (2), p.118-130

1995

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Wer und was in der deutschen Milchwirtschaft. Firmen, Fakten und Führungskräfte. 216 Seiten. Behr's Verlag, Hamburg 1995. Preis: 159,00 DM

Die Nahrung, 1996, Vol.40 (4), p.225-225

Chr. Lorenzen, P.

1996

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Charakterisierung pankreatischer Casein-Plasteine

Die Nahrung, 1996, Vol.40 (1), p.7-11

1996

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Controlled in vitro proteolysis of casein using immobilized trypsin. Influence of variation of the enzyme-substrate ratio and the re-use of the immobilized enzyme on the preparation of phosphopeptide-rich fractions

Die Nahrung, 1994, Vol.38 (6), p.551-558

1994

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Advanced Dairy Chemistry Volume 3. Lactose, water, salts and vitamins. Second edition, edited by P. F. Fox. XIV and 536 pages, numerous figures and tables. Chapman & Hall, London 1997. Price: 209.95 US

Die Nahrung, 1997, Vol.41 (5), p.316-317

Lorenzen, P. Chr

1997

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Peptide synthesis during in vitro proteolysis. Transpeptidation or condensation?

Die Nahrung, 1999-06, Vol.43 (3), p.211-212

1999

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Charakterisierung pankreatischer Casein‐Plasteine

Die Nahrung, 1996, Vol.40 (1), p.7-11

1996

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Chemometric identification of butter types by analysis of compositional parameters with neural networks

Die Nahrung, 1997, Vol.41 (2), p.75-80

1997

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Characterization of pancreatic casein plasteins

Die Nahrung, 1996-02, Vol.40 (1), p.7-11

1996

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Evidence for peptide synthesis in the course of in vitro proteolysis

Die Nahrung, 1997, Vol.41 (2), p.87-90

1997

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Enzymatic dephosphorylation of caseins and creaming behaviour of o/w emulsions stabilized with dephosphorylated casein fractions

Die Nahrung, 1992, Vol.36 (6), p.595-599

1992

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Enhancing the sweetening power of lactose by enzymatic modification in the reformulation of dairy products

International journal of dairy technology, 2020-08, Vol.73 (3), p.502-512

2020

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Influence of transglutaminase treatment of skim milk on the formation of ε-( γ-glutamyl)lysine and the susceptibility of individual proteins towards crosslinking

International dairy journal, 2001, Vol.11 (10), p.785-793

2001

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Influence of trypsin action in yoghurt milk on the release of caseinophosphopeptide-rich fractions and physical properties of the fermented products

International journal of dairy technology, 2005-05, Vol.58 (2), p.119-124

2005

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Influence of heat impact in reconstituted skim milk on the properties of yoghurt fermented by ropy or non-ropy starter cultures

Die Nahrung, 2003-10, Vol.47 (5), p.349-353

2003

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Cytostatic treatment of glomerular diseases. III. A double-blind cross-over study of the effect of cyclophosphamide report from a copenhagen study group of renal diseases

Acta medica Scandinavica, 1976, Vol.200 (1-2), p.31-36

1976

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Identification of a NFκB inhibitory peptide from tryptic β-casein hydrolysate

Effects of varying time/temperature-conditions of pre-heating and enzymatic cross-linking on techno-functional properties of reconstituted dairy ingredients

Effect of enzymatic cross-linking of milk proteins on functional properties of set-style yoghurt

Ribonucleosides in raw milk and heat-treated milk samples from cows, sheep, goats and camels and their potential biotechnological application

Identification of a NFкB inhibitory peptide from tryptic β-casein hydrolysate

Evaluation of indigenous enzyme activities in raw and pasteurised camel milk

Effect of milk homogenisation and foaming temperature on properties and microstructure of foams from pasteurised whole milk

Activities of alkaline phosphatase, γ-glutamyltransferase and lactoperoxidase in cow, sheep and goat's milk in relation to heat treatment

Effect of foaming temperature and varying time/temperature-conditions of pre-heating on the foaming properties of skimmed milk

Characterization of trypsin immobilized on oxirane-acrylic beads for obtaining phosphopeptides from casein

Wer und was in der deutschen Milchwirtschaft. Firmen, Fakten und Führungskräfte. 216 Seiten. Behr's Verlag, Hamburg 1995. Preis: 159,00 DM

Charakterisierung pankreatischer Casein-Plasteine

Controlled in vitro proteolysis of casein using immobilized trypsin. Influence of variation of the enzyme-substrate ratio and the re-use of the immobilized enzyme on the preparation of phosphopeptide-rich fractions

Advanced Dairy Chemistry Volume 3. Lactose, water, salts and vitamins. Second edition, edited by P. F. Fox. XIV and 536 pages, numerous figures and tables. Chapman & Hall, London 1997. Price: 209.95 US

Peptide synthesis during in vitro proteolysis. Transpeptidation or condensation?

Charakterisierung pankreatischer Casein‐Plasteine

Chemometric identification of butter types by analysis of compositional parameters with neural networks

Characterization of pancreatic casein plasteins

Evidence for peptide synthesis in the course of in vitro proteolysis

Enzymatic dephosphorylation of caseins and creaming behaviour of o/w emulsions stabilized with dephosphorylated casein fractions

Enhancing the sweetening power of lactose by enzymatic modification in the reformulation of dairy products

Influence of transglutaminase treatment of skim milk on the formation of ε-( γ-glutamyl)lysine and the susceptibility of individual proteins towards crosslinking

Influence of trypsin action in yoghurt milk on the release of caseinophosphopeptide-rich fractions and physical properties of the fermented products

Influence of heat impact in reconstituted skim milk on the properties of yoghurt fermented by ropy or non-ropy starter cultures

Cytostatic treatment of glomerular diseases. III. A double-blind cross-over study of the effect of cyclophosphamide report from a copenhagen study group of renal diseases

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