ENZYMIC AND IMMUNOCHEMICAL PROPERTIES OF LYSOZYME. VII. LOCATION OF ALL THE ANTIGENIC REACTIVE REGIONS. A NEW APPROACH TO STUDY IMMUNOCHEMISTRY OF TIGHT PROTEINS = PROPRIETES ENZYMATIQUES ET IMMUNOCHIMIQUES DU LYSOZYME. VII. LOCALISATION DE TOUTES LES REGIONS ANTIGENIQUES REACTIVES. UNE NOUVELLE APPROCHE POUR L'ETUDE IMMUNOCHIMIQUE DES PROTEINES COMPACTESATASSI MZ; HABEEB AFSA; ANDO K et al.1973; BIOCHIM. BIOPHYS. ACTA; PAYS-BAS; DA. 1973; VOL. 303; NO 1; PP. 203-209; BIBL. 26REF.Serial Issue

IMMUNOCHEMICAL IDENTIFICATION OF THE ALLERGENS IN EGG WHITEHOFFMAN DR.1983; JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY; ISSN 0091-6749; USA; DA. 1983; VOL. 71; NO 5; PP. 481-486; BIBL. 14 REF.Article

LYSIS OF LYOPHILIZED ESCHERICHIA COLI CELLS WITH EGG-WHITE LYSOZYME WITHOUT ETHYLENEDIAMINETETRAACETIC ACIDSMEKAL F.1973; FOLIA MICROBIOL.; TCHECOSL.; DA. 1973; VOL. 18; NO 2; PP. 146-148; BIBL. 7REF.Serial Issue

EFFECT OF PH AND OF SUCCINYLATION ON THE WATER RETENTION PROPERTIES OF COAGULATED, FROZEN AND THAWED EGG ALBUMEN = EFFETS DU PH ET DE LA SUCCINYLATION SUR LES PROPRIETES DE RETENTION D'EAU DE L'ALBUMEN D'OEUF, COAGULE, CONGELE ET DECONGELEGOSSETT PW; BAKER RC.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 5; PP. 1391-1394; BIBL. 17 REF.; 3 FIG./4 TABL.Article

CHANGES IN HEAT-INDUCED RHEOLOGICAL PROPERTIES DURING COLD STORAGE OF EGG ALBUMEN. = MODIFICATIONS DES PROPRIETES RHEOLOGIQUES INDUITES PAR LA CHALEUR, DE L'ALBUMEN DE L'OEUF AU COURS DU STOCKAGE FRIGORIFIQUE.HICKSON DW; ALFORD ES; GARDNER FA et al.1982; J. FOOD SCI., JOURNAL OF FOOD SCIENCE.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 6; PP. 1908-1911; BIBL. 18 REF.; 3 FIG./1 TABL.Article

SEDIMENTATION EQUILIBRIUM STUDY OF THE INTERACTION BETWEEN EGG WITHE LYZOZYME AND OVOMUCIN. = ETUDE, PAR EQUILIBRE DE SEDIMENTATION, DES INTERACTIONS ENTRE LE LYSOZYME DE BLANC D'OEUF ET DE L'OVOMUCINEMILLER SM; KATO A; NAKAI S et al.1982; JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.; USA; DA. 1982; VOL. 30; NO 6; PP. 1127-1132; BIBL. 32 REF.; 6 FIG./1 TABL.Article

ANTIGENICITY OF CHICKEN OVOMUCOID DOMAINS I AND III = ANTIGENICITE DES FRACTIONS I ET III D'OVOMUCOIDE DE POULETMATSUDA T; WATANABE K; NAKAMURA R et al.1983; AGRICULTURAL AND BIOLOGICAL CHEMISTRY; ISSN 0002-1369; JPN; DA. 1983; VOL. 47; NO 8; PP. 1823-1827; BIBL. 23 REF.; 4 FIG./1 TABL.Article

A NEW PROTEIN BAND APPEARING IN THE ELECTROPHORETIC PATTERN OF EGG WHITE HEATED AT BELOW 60^OC. = UNE NOUVELLE BANDE PROTEIQUE APPARAISSANT DANS LE PROFIL ELECTROPHORETIQUE DU BLANC D'OEUF CHAUFFE A ENVIRON 60^OCNAKAMURA R; MATSUDA T.1983; JOURNAL OF FOOD SCIENCE.; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 1; PP. 87-91; BIBL. 10 REF.; 12 FIG.Article

EFFECT OF BETA -OVOMUCIN ON THE SOLUBILITY OF ALPHA -OVOMUCIN AND FURTHER INSPECTION OF THE STRUCTURE OF OVOMUCIN COMPLEX IN THICK EGG WHITE = EFFET DE LA BETA -OVOMUCINE SUR LA SOLUBILITE DE L'ALPHA -OVOMUCINE ET ETUDE APPROFONDIE DE LA STRUCTURE DU COMPLEXE OVOMUCINE DANS LE BLANC D'OEUF GELATINEUXHAYAKAWA S; KONDO H; NAKAMURA R et al.1983; AGRICULTURAL AND BIOLOGICAL CHEMISTRY; ISSN 0002-1369; JPN; DA. 1983; VOL. 47; NO 4; PP. 815-820; BIBL. 28 REF.; 7 FIG./1 TABL.Article

INHIBITORY EFFECT OF SOME GASEOUS HYDROCARBONS ON THE CELL-LYSIS OF MICROCOCCUS LYSODEIKTICUS BY EGG-WHITE LYSOZYMEWATANABE K; TAKESUE S.1972; AGRIC. BIOL. CHEM.; JAP.; DA. 1972; VOL. 36; NO 5; PP. 825-830; BIBL. 6 REF.Serial Issue

A CLINICAL AND IMMUNOLOGICAL STUDY OF ALLERGY TO HEN'S EGG WHITE. II. ANTIGENS IN HEN'S EGG WHITE STUDIED BY CROSSED IMMUNOELECTROPHORESIS (CIE)LANGELAND T.1982; ALLERGY (KBH.); ISSN 0105-4538; DNK; DA. 1982; VOL. 37; NO 5; PP. 323-333; BIBL. 21 REF.Article

APPARENT SHEAR VISCOSITY OF NATIVE EGG WHITELANG ER; RHA C.1982; JOURNAL OF FOOD TECHNOLOGY; ISSN 0022-1163; GBR; DA. 1982; VOL. 17; NO 5; PP. 595-606; BIBL. 25 REF.Article

EFFECTS OF BACTERIA FERMENTATION AND LIPASE TREATMENT ON THE WHIPPING PROPERTIES OF SPRAY-DRIED EGG WHITE.IMAI C.1976; POULTRY SCI.; U.S.A.; DA. 1976; VOL. 55; NO 6; PP. 2409-2414; BIBL. 17 REF.Article

PROTECTION OF OVALBUMIN AGAINST IRREVERSIBLE HEAT DENATURATION BY A CATIONIC AMPHIPHILE AT HIGH CONCENTRATION. = PROTECTION, PAR UN AMPHIPHILE CATIONIQUE A CONCENTRATION ELEVEE, DE L'OVALBUMINE CONTRE LA DENATURATION THERMIQUE IRREVERSIBLEERICSSON B; HEGG PO; MARTENSSON K et al.1983; JOURNAL OF FOOD TECHNOLOGY.; ISSN 0022-1163; GBR; DA. 1983; VOL. 18; NO 1; PP. 11-19; BIBL. 17 REF.; 4 FIG.Article

SELECTED RHEOLOGICAL PROPERTIES OF PH-ADJUSTED OR SUCCINYLATED EGG ALBUMEN = QUELQUES PROPRIETES RHEOLOGIQUES DE L'ALBUMEN D'OEUF SOUMIS A UN AJUSTEMENT DU PH OU A UNE SUCCINYLATIONGOSSETT PW; RIZVI SSH; BAKER RC et al.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 5; PP. 1395-1399; BIBL. 15 REF.; 6 FIG./3 TABL.Article

EFFECT OF BETA -OVOMUCIN ON THE SOLUBILITY OF ALPHA -OVOMUCIN AND FURTHER INSPECTION OF THE STRUCTURE OF OVOMUCIN COMPLEX IN THICK EGG WHITEHAYAKAWA S; KONDO H; NAKAMURA R et al.1983; AGRICULTURAL AND BIOLOGICAL CHEMISTRY; ISSN 0002-1369; JPN; DA. 1983; VOL. 47; NO 4; PP. 815-820; BIBL. 28 REF.Article

BACTERICIDAL EFFECT OF HEN EGG WHITE SUPPORT: A STEP TOWARDS THE USE OF SELF-STERILIZING ENZYME SUPPORTS. = EFFET BACTERICIDE DU BLANC D'OEUF DE POULE: UNE ETAPE POUR L'UTILISATION DE SUBSTRATS D'ENZYME SE STERILISANT D'EUX-MEMESKAUL R; D'SOUZA SF; NADKARNI GB et al.1983; BIOTECHNOLOGY AND BIOENGINEERING.; ISSN 0006-3592; USA; DA. 1983; VOL. 25; NO 3; PP. 887-889; BIBL. 9 REF.; 2 FIG.Article

A NEW METHOD TO QUANTITATE THE COAGULATION PROCESS = UNE NOUVELLE METHODE DE QUANTIFICATION DU PROCESSUS DE COAGULATIONGOSSETT PW; RIZVI SSH; BAKER RC et al.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 5; PP. 1400-1404; BIBL. 22 REF.; 5 FIG./3 TABL.Article

ISOLATION AND CHARACTERIZATION OF THIAMIN-BINDING PROTEIN FROM CHICKEN EGG WHITEKALAPPAGOWDA MUNIYAPPA; RADHAKANTHA ADIGA P.1979; BIOCHEM. J.; GBR; DA. 1979; VOL. 177; NO 3; PP. 887-894; BIBL. 38 REF.Article

PRECIPITATION OF EGG WHITE PROTEINS BELOW THEIR ISOELECTRIC POINTS BY SODIUM DODECYL SULPHATE AND TEMPERATUREHEGG PO.1979; BIOCHIM. BIOPHYS. ACTA; NLD; DA. 1979; VOL. 579; NO 1; PP. 73-87; BIBL. 30 REF.Article

SOME BEHAVIORS OF ENTEROCOCCI ISOLATED FROM DRIED EGG WHITES.IMAI C.1978; POULTRY SCI.; U.S.A.; DA. 1978; VOL. 57; NO 1; PP. 134-141; BIBL. 14 REF.Article

DEGRADATION OF ¹⁴C-LABELED STREPTOCOCCAL CELL WALLS BY EGG WHITE LYSOZYME AND LYSOSOMAL ENZYMESGALLIS HA; MILLER SE; WHEAT RW et al.1976; INFECT. AND IMMUN.; U.S.A.; DA. 1976; VOL. 13; NO 5; PP. 1459-1466; BIBL. 28 REF.Article

STUDIES OF LYSOZYME IMMOBILIZED ON COLLAGENVENKATASUBRAMANIAN K; VIETH WR; WANG SS et al.1972; J. FERMENT. TECHNOL.; JAP.; DA. 1972; VOL. 50; NO 9; PP. 600-614; BIBL. 37 REF.Serial Issue

INFLUENCE OF PH, TOTAL ACIDITY, PICKLING TIME, AND SOLUTION TEMPERATURE ON SHEAR VALUES AND SENSORY EVALUATION OF PICKLED EGGS. = INFLUENCE DU PH, DE L'ACIDITE TOTALE, DE LA DUREE DE SAUMURAGE ET DE LA TEMPERATURE DES SOLUTIONS SUR LA CONSISTANCE ET SUR LES PROPRIETES ORGANOLEPTIQUES DES OEUFS EN SAUMURE.ESSARY EO; GEORGIADES MO.1982; POULTRY SCIENCE.; ISSN 0032-5791; USA; DA. 1982; VOL. 61; NO 11; PP. 2186-2193; BIBL. 12 REF.; 4 TABL.Article

INDUCTION OF EXTRACELLULAR PROTEASES BY EGG-WHITE IN ASPERGILLUS NIDULANSGILL PP; MODI VV.1981; FOLIA MICROBIOL.; ISSN 0015-5632; CSK; DA. 1981; VOL. 26; NO 2; PP. 78-82; BIBL. 16 REF.Article