Generation and analyses of the transgenic potatoes expressing heterologous thermostable β-amylaseLIN, Kuan-Hung; HONGYONG FU; CHAN, Cheng-Han et al.Plant science (Limerick). 2008, Vol 174, Num 6, pp 649-657, issn 0168-9452, 9 p.Article

Structural features of thermozymesLI, W. F; ZHOU, X. X; LU, P et al.Biotechnology advances. 2005, Vol 23, Num 4, pp 271-281, issn 0734-9750, 11 p.Article

Biochemical characterization of a thermostable ʟ-arabinose isomerase from a thermoacidophilic bacterium, Alicyclobacillus hesperidum URH17-3-68CHEN FAN; KAIQIN LIU; TAO ZHANG et al.Journal of molecular catalysis. B, Enzymatic. 2014, Vol 102, pp 120-126, issn 1381-1177, 7 p.Article

Cold-Active Xylanases Produced by Fungi Associated with Antarctic Marine SpongesDEL-CID, Abdiel; UBILLA, Pamela; RAVANAL, Maria-Cristina et al.Applied biochemistry and biotechnology. 2014, Vol 172, Num 1, pp 524-532, issn 0273-2289, 9 p.Article

Degradation of trans-β-carotene during heating in sealed glass tubes and extrusion cooking = Dégradation du trans-β-carotène au cours du chauffage dans des tubes en verre scellés et de la cuisson par extrusionMARTY, C; BERSET, C.Journal of food science. 1986, Vol 51, Num 3, pp 698-702, issn 0022-1147Article

Effect of heat treatment on casein micelle profiles obtained by controlled pore-glass chromatography = Effet du traitement thermique sur les profils des micelles de caséine, obtenus par chromatographie sur colonne de verre de porosité contrôléeANDERSON, M; MOORE, C; GRIFFIN, M. C. A et al.Journal of dairy research. 1986, Vol 53, Num 4, pp 585-593, issn 0022-0299Article

Thermostability of Allicin Determined by Chemical and Biological AssaysFUJISAWA, Hiroyuki; SUMA, Kaoru; ORIGUCHI, Kana et al.Bioscience, biotechnology, and biochemistry. 2008, Vol 72, Num 11, pp 2877-2883, issn 0916-8451, 7 p.Article

Partial purification and biochemical characterization of alkaline 5'-phosphodiesterase from barley malt sproutsBELUHAN, S; KARMELIC, I; NOVAK, S et al.Biotechnology letters. 2003, Vol 25, Num 13, pp 1099-1103, issn 0141-5492, 5 p.Article

Diphenolases from Anoxybacillus kestanbolensis strains K1 and K4^TYILDIRIM, Melike; COL, Melek; COLAK, Ahmet et al.World journal of microbiology & biotechnology. 2005, Vol 21, Num 4, pp 501-507, issn 0959-3993, 7 p.Article

Cloning, expression and characterization of an alkaline thermostable GH9 endoglucanase from Thermobifida halotolerans YIM 90462^TFENG ZHANG; CHEN, Jiu-Jiu; REN, Wan-Zeng et al.Bioresource technology. 2011, Vol 102, Num 21, pp 10143-10146, issn 0960-8524, 4 p.Article

Heat stability of peroxidases from orange = Stabilité thermique des peroxydases d'orangeMCLELLAN, K. M; ROBINSON, D. S.Food chemistry. 1984, Vol 13, Num 2, pp 139-147, issn 0308-8146Article

Influence of 2-mercaptoethanol on heat stability of concentrated whey-protein-free milk and formation of soluble casein = Influence du mercapto-2-éthanol sur la thermostabilité de lait concentré ne contenant pas de protéines de lactosérum et sur la formation de caséine solubleAOKI, T; KAKO, Y.Journal of dairy research. 1984, Vol 51, Num 3, pp 439-445, issn 0022-0299Article

Moules pour la transformation des matériaux polymères thermostables en pièces en masseBANYAVICHYUS, R. B; BARAUSKAS, A. I; MARMA, A. I et al.Plastičeskie massy. 1984, Num 8, pp 50-52, issn 0554-2901Article

Electrokinetic measurements on unheated and heated casein micelle systems = Mesures électrocinétiques des systèmes de micelles de caséine chauffées et non chaufféesSCHMIDT, D. G; POLL, J. K.Netherlands milk and dairy journal. 1986, Vol 40, Num 2-3, pp 269-280Article

Stability of vitamin A in pasteurized and ultra-high temperature processed milks = Stabilité de la vitamine A dans les laits pasteurisés et UHTLE MAGUER, I; JACKSON, H.Journal of dairy science. 1983, Vol 66, Num 12, pp 2452-2458, issn 0022-0302Article

pH effect on the volatile components in the thermal degradation of cysteine = Effet du pH sur les composés volatils produits par dégradation thermique de la cystéineSHU, C. K; HAGEDORN, M. L; MOOKHERJEE, B. D et al.Journal of agricultural and food chemistry (Print). 1985, Vol 33, Num 3, pp 442-446, issn 0021-8561Article

Optimization of the heat stability of protein-rich concentrates prepared by ultrafiltration of skim-milk = Optimisation de la thermostabilité des concentrés riches en protéines obtenus par ultrafiltration du lait écréméMUIR, D. D; SWEETSUR, A. W. M.Journal of Food Technology. 1984, Vol 19, Num 2, pp 263-271, issn 0022-1163Article

Prediction of the heat stability of full-cream evaporated milk from laboratory observations of coagulation time = Prévision, à partir d'observations en laboratoire du temps de coagulation, de la thermostabilité du lait entier concentréHARDY, E. E; SWEETSUR, A. W. M; WEST, I. G et al.Journal of dairy research. 1984, Vol 51, Num 4, pp 643-647, issn 0022-0299, INDEXArticle

HEAT STABILITY OF BETACYANINS = THERMOSTABILITE DES BETACYANINESHAVLIKOVA L; MIKOVA K; KYZLINK V et al.1983; ZEITSCHRIFT FUER LEBENSMITTEL-UNTERSUCHUNG UND -FORSCHUNG; ISSN 0044-3026; DEU; DA. 1983; VOL. 177; NO 4; PP. 247-250; ABS. GER; BIBL. 15 REF.; 6 FIG./4 TABL.Article

Hitzebeständige NBR- und XNBR-Qualitäten = Heat resistant NBR and XNBRBYERS, J. T; HEWITT, N. L; TULTZ, J. P et al.Gummi, Fasern, Kunststoffe. 1989, Vol 42, Num 9, pp 436-446, issn 0176-1625, 7 p.Article

Heat stability of milk : pH-dependent dissociation of micellar κ-casein on heating milk at ultra high temperatures = Thermostabilité du lait : dissociation, liée au pH, de la caséine-κ des micelles lors de la stérilisation UHT du laitSINGH, H; FOX, P. F.Journal of dairy research. 1985, Vol 52, Num 4, pp 529-538, issn 0022-0299Article

Volatile components of the thermal degradation of cystine in water = Les composés volatils produits par dégradation thermique de la cystine en solution aqueuseSHU, C. K; HAGEDORN, M. L; MOOKHERJEE, B. D et al.Journal of agricultural and food chemistry (Print). 1985, Vol 33, Num 3, pp 438-442, issn 0021-8561Article

Effect of calcium binding on thermal denaturation of bovine α-lactalbumin = Effet de la fixation du calcium sur la dénaturation thermique de l'α-lactalbumine bovineBERNAL, V; JELEN, P.Journal of dairy science. 1984, Vol 67, Num 10, pp 2452-2454, issn 0022-0302Article

Thermal decomposition of polyethylene glycol 20M and essential oils in gas-liquid chromatography and the effect of traces of oxygen = Décomposition thermique du polyéthylène glycol 20M et des huiles essentielles lors de la chromatographie gaz-liquide et effets des traces d'oxygèneCONDER, J. R; FRUITWALA, N. A; SHINGARI, M. K et al.Journal of chromatography. 1983, Vol 269, Num 3, pp 171-178, issn 0021-9673Article

Heat stability of milk : the mechanism of stabilization by formaldehyde = Thermostabilité du lait : mécanisme de la stabilisation par le formaldéhydeSINGH, H; FOX, P. F.Journal of dairy research. 1985, Vol 52, Num 1, pp 65-76, issn 0022-0299Article