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Protein carboxyl methyltransferase facilitates conversion of atypical L-isoaspartyl peptides to normal L-aspartyl peptides

The Journal of biological chemistry, 1987-04, Vol.262 (12), p.5622-5629

1987

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Heating rate affects thermal properties and network formation for vicilin and ovalbumin at various pH values

Journal of food science, 1992-05, Vol.57 (3), p.640-646

1992

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Role of the Thermal Denaturation-Aggregation Relationship in Determining the Rheological Properties of Heat Induced Networks for Ovalbumin and Vicilin

Journal of food science, 1989-11, Vol.54 (6), p.1624-1631

1989

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Phonon frequency shifts and damping in optically excited bismuth

Murray, E.D

2007

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Role of noncovalent forces in micellization using legumin from Vicia faba as a study system

Journal of food science, 1990-11, Vol.55 (6), p.1638-1642

1990

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The role of noncovalent forces in micelle formation by vicilin from Vicia faba. III. The effect of urea, guanidine hydrochloride and sucrose on protein interactions

Food chemistry, 1988, Vol.29 (3), p.189-198

1988

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Chimeric Mouse-Human IgG1 Antibody that Can Mediate Lysis of Cancer Cells

Proceedings of the National Academy of Sciences - PNAS, 1987-05, Vol.84 (10), p.3439-3443

1987

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Endogenous Human Natriuretic Factors: A Natriuretic Hormone?

American journal of hypertension, 1997-11, Vol.10 (S8), p.273A-273A

1997

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Increased expression of salivary gland EGF in the Min/ + mouse is reversed by R-flurbiprofen

Gastroenterology (New York, N.Y. 1943), 1998-04, Vol.114, p.A641-A641

1998

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The Influence of Processing Parameters on Food Protein Functionality I. Differential Scanning Calorimetry as an Indicator of Protein Denaturation

Canadian Institute of Food Science and Technology journal, 1981-01, Vol.14 (4), p.289-294

1981

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Detectability bounds for LPI communications

Murray, E.D

1993

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Combined chemical and enzymic treatments of corn husk lignocellulosics

Journal of the science of food and agriculture, 1991, Vol.56 (2), p.195-214

1991

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Polyphenol Oxidase Activity in Jerusalem Artichokes (Helianthus tuberosus L.)

Canadian Institute of Food Science and Technology journal, 1986-12, Vol.19 (5), p.210-214

1986

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Determination of Amide Nitrogen in Plant Proteins Using an Ammonia Electrode

Canadian Institute of Food Science and Technology journal, 1981-07, Vol.14 (3), p.227-229

1981

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Role of disulfide bonds in determining the rheological and microstructural properties of heat-induced protein networks from ovalbumin and vicilin

Journal of agricultural and food chemistry, 1991-08, Vol.39 (8), p.1378-1385

1991

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Protein Structure Development in Relation to Denaturation Temperatures

Canadian Institute of Food Science and Technology journal, 1985-05, Vol.18 (2), p.189-191

1985

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The Fate of Antinutritional Factors During the Preparation of a Fababean Protein Isolate using a Micellization Technique

Canadian Institute of Food Science and Technology journal, 1985-05, Vol.18 (2), p.137-143

1985

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Influence of salts on the microstructural and rheological properties of heat-induced protein networks from ovalbumin and vicilin

Journal of agricultural and food chemistry, 1990-06, Vol.38 (6), p.1335-1343

1990

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The Influence of Processing Parameters on Food Protein Functionality III. Effect of Moisture Content on the Thermal Stability of Fababean Protein

Canadian Institute of Food Science and Technology journal, 1985-09, Vol.18 (3), p.226-232

1985

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The Influence of Processing Parameters on Food Protein Functionality II. Factors Affecting Thermal Properties as Analyzed by Differential Scanning Calorimetry

Canadian Institute of Food Science and Technology journal, 1985-05, Vol.18 (2), p.158-162

1985

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Brain and Behavior Relationships

Encyclopedia of Human Behavior, 2012, Vol.1, p.386-395

Second Edition, 2012

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Influence of protein charge on thermal properties as well as microstructure and rheology of heat induced networks for ovalbumin and vicilin

Journal of texture studies, 1990-10, Vol.21 (3), p.295-322

1990

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Inhibition of Enzymatic Browning in Jerusalem Artichoke Extracts

Canadian Institute of Food Science and Technology journal, 1985-09, Vol.18 (3), p.xl-xl

1985

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Purification and characterization of Jerusalem artichoke (Helianthus tuberosus L.) polyphenol oxidase

Journal of food biochemistry, 1988-03, Vol.12 (1), p.1-22

1988

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Performance of network-based mobile location techniques within the 3GPP UTRA TDD standards

IEE conference publication, 2002, p.334-339

Murray, E.D

2002

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Protein carboxyl methyltransferase facilitates conversion of atypical L-isoaspartyl peptides to normal L-aspartyl peptides

Heating rate affects thermal properties and network formation for vicilin and ovalbumin at various pH values

Role of the Thermal Denaturation-Aggregation Relationship in Determining the Rheological Properties of Heat Induced Networks for Ovalbumin and Vicilin

Phonon frequency shifts and damping in optically excited bismuth

Role of noncovalent forces in micellization using legumin from Vicia faba as a study system

The role of noncovalent forces in micelle formation by vicilin from Vicia faba. III. The effect of urea, guanidine hydrochloride and sucrose on protein interactions

Chimeric Mouse-Human IgG1 Antibody that Can Mediate Lysis of Cancer Cells

Endogenous Human Natriuretic Factors: A Natriuretic Hormone?

Increased expression of salivary gland EGF in the Min/ + mouse is reversed by R-flurbiprofen

The Influence of Processing Parameters on Food Protein Functionality I. Differential Scanning Calorimetry as an Indicator of Protein Denaturation

Detectability bounds for LPI communications

Combined chemical and enzymic treatments of corn husk lignocellulosics

Polyphenol Oxidase Activity in Jerusalem Artichokes (Helianthus tuberosus L.)

Determination of Amide Nitrogen in Plant Proteins Using an Ammonia Electrode

Role of disulfide bonds in determining the rheological and microstructural properties of heat-induced protein networks from ovalbumin and vicilin

Protein Structure Development in Relation to Denaturation Temperatures

The Fate of Antinutritional Factors During the Preparation of a Fababean Protein Isolate using a Micellization Technique

Influence of salts on the microstructural and rheological properties of heat-induced protein networks from ovalbumin and vicilin

The Influence of Processing Parameters on Food Protein Functionality III. Effect of Moisture Content on the Thermal Stability of Fababean Protein

The Influence of Processing Parameters on Food Protein Functionality II. Factors Affecting Thermal Properties as Analyzed by Differential Scanning Calorimetry

Brain and Behavior Relationships

Influence of protein charge on thermal properties as well as microstructure and rheology of heat induced networks for ovalbumin and vicilin

Inhibition of Enzymatic Browning in Jerusalem Artichoke Extracts

Purification and characterization of Jerusalem artichoke (Helianthus tuberosus L.) polyphenol oxidase

Performance of network-based mobile location techniques within the 3GPP UTRA TDD standards

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