A dipeptide and an amino acid present in whey protein hydrolysate increase translocation of GLUT-4 to the plasma membrane in Wistar ratsMORATO, P. N; LOLLO, P. C. B; MOURA, C. S et al.Food chemistry. 2013, Vol 139, Num 1-4, pp 853-859, issn 0308-8146, 7 p.Article

Amino Acids and Peptides Activate at Least Five Members of the Human Bitter Taste Receptor FamilyKOHL, Susann; BEHRENS, Maik; DUNKEL, Andreas et al.Journal of agricultural and food chemistry (Print). 2013, Vol 61, Num 1, pp 53-60, issn 0021-8561, 8 p.Article

Application of carboxyl functionalized graphene oxide as mimetic peroxidase for sensitive voltammetric detection of H₂O₂ with 3,3',5,5'-tetramethylbenzidineWEISUN; XIAOMEIJU; YUANYUANZHANG et al.Electrochemistry communications. 2013, Vol 26, pp 113-116, issn 1388-2481, 4 p.Article

Bifidobacterial growth―promoting effect of yak milk κ-casein hydrolysates produced with different proteasesXI TANG; QIAN TIAN; XUE CHENG et al.International journal of food science & technology. 2013, Vol 48, Num 8, pp 1682-1687, issn 0950-5423, 6 p.Article

Binding affinity between dietary polyphenols and β-lactoglobulin negatively correlates with the protein susceptibility to digestion and total antioxidant activity of complexes formedSTOJADINOVIC, Marija; RADOSAVLJEVIC, Jelena; OGNJENOVIC, Jana et al.Food chemistry. 2013, Vol 136, Num 3-4, pp 1263-1271, issn 0308-8146, 9 p.Article

Bovine Milk Fat Globule Membrane Proteins Are Affected By Centrifugal Washing ProcessesHAOTIAN ZHENG; JIMENEZ-FLORES, Rafael; EVERETT, David W et al.Journal of agricultural and food chemistry (Print). 2013, Vol 61, Num 35, pp 8403-8411, issn 0021-8561, 9 p.Article

Characteristics of Activated Carbon and Carbon Nanotubes as Adsorbents To Remove Annatto (Norbixin) in Cheese WheyYUE ZHANG; KANG PAN; QIXIN ZHONG et al.Journal of agricultural and food chemistry (Print). 2013, Vol 61, Num 38, pp 9230-9240, issn 0021-8561, 11 p.Article

Characterization of the non-coagulating enzyme fraction of different milk-clotting preparationsROLET-REPECAUD, Odile; BERTHIER, Françoise; BEUVIER, Eric et al.Lebensmittel - Wissenschaft + Technologie. 2013, Vol 50, Num 2, pp 459-468, issn 0023-6438, 10 p.Article

Competitive Interactions of Ionic Surfactants with Salbutamol and Bovine Serum Albumin: A Molecular Spectroscopy Study with Implications for Salbutamol in Food AnalysisQIULAN ZHANG; YONGNIAN NI; KOKOT, Serge et al.Journal of agricultural and food chemistry (Print). 2013, Vol 61, Num 32, pp 7730-7738, issn 0021-8561, 9 p.Article

Comprehensive Analysis of Nonenzymatic Post-Translational β-lactoglobulin Modifications in Processed Milk by Ultrahigh-Performance Liquid Chromatography―Tandem Mass SpectrometryMELTRETTER, Jasmin; WÜST, Johannes; PISCHETSRIEDER, Monika et al.Journal of agricultural and food chemistry (Print). 2013, Vol 61, Num 28, pp 6971-6981, issn 0021-8561, 11 p.Article

Comprehensive Profiling of Carotenoids and Fat-Soluble Vitamins in Milk from Different Animal Species by LC-DAD-MS/MS HyphenationGENTILI, Alessandra; CARETTI, Fulvia; BELLANTE, Simona et al.Journal of agricultural and food chemistry (Print). 2013, Vol 61, Num 8, pp 1628-1639, issn 0021-8561, 12 p.Article

Determination of cyanuric acid using exact matching isotope dilution mass spectrometryKOH, Guiwan; GUI, Ee-Mei; TEO, Tang-Lin et al.Journal of separation science (Print). 2013, Vol 36, Num 6, pp 1054-1060, issn 1615-9306, 7 p.Article

Flour and anthocyanin extracts of jaboticaba skins used as a natural dye in yogurtDE CARVALHO ALVES, Ana Paula; DUARTE CORREA, Angelita; MARQUES PINHEIRO, Ana Carla et al.International journal of food science & technology. 2013, Vol 48, Num 10, pp 2007-2013, issn 0950-5423, 7 p.Article

Front face fluorescence spectroscopy and multi-way data analysis for characterization of milk pasteurized using instant infusionHOUGAARD, Anni B; LAWAETZ, Anders J; IPSEN, Richard H et al.Lebensmittel - Wissenschaft + Technologie. 2013, Vol 53, Num 1, pp 331-337, issn 0023-6438, 7 p.Article

Hydrolysis degree, peptide profile and phenylalanine removal from whey protein concentrate hydrolysates obtained by various proteasesSILVESTRE, Marialice P. C; DA SILVA, Maitê C; DE SOUZA, Mariana W. S et al.International journal of food science & technology. 2013, Vol 48, Num 3, pp 588-595, issn 0950-5423, 8 p.Article

Innovative yoghurts: Novel processing technologies for improving acid milk gel textureLOVEDAY, Simon M; SARKAR, Anwesha; SINGH, Harjinder et al.Trends in food science & technology (Regular ed.). 2013, Vol 33, Num 1, pp 5-20, issn 0924-2244, 16 p.Article

Interlocking of β-carotene in beta-lactoglobulin aggregates produced under high pressureMENSI, Azza; CHOISET, Yvan; HAERTLE, Thomas et al.Food chemistry. 2013, Vol 139, Num 1-4, pp 253-260, issn 0308-8146, 8 p.Article

Intracellular fate of retinyl acetate-loaded submicron delivery systems by in vitro intestinal epithelial cells: A comparison between whey protein-stabilised submicron droplets and micelles stabilised with polysorbate 80BENZARIA, Amal; CHEVALIER-LUCIA, Dominique; PICART-PALMADE, Laetitia et al.Food research international. 2013, Vol 51, Num 2, pp 679-692, issn 0963-9969, 14 p.Article

Oligomeric procyanidins of lotus seedpod inhibits the formation of advanced glycation end-products by scavenging reactive carbonylsQIAN WU; HENGYE CHEN; LV, Zhejuan et al.Food chemistry. 2013, Vol 138, Num 2-3, pp 1493-1502, issn 0308-8146, 10 p.Article

Potential use of Lactobacillus casei AST18 as a bioprotective culture in yogurtHONGJUAN LI; LU LIU; SHUWEN ZHANG et al.Food control. 2013, Vol 34, Num 2, pp 675-680, issn 0956-7135, 6 p.Article

Salt equivalence and temporal dominance of sensations of different sodium chloride substitutes in butterRIOS DE SOUZA, Vanessa; VIEIRA MARQUES FREIRE, Tassyana; SARAIVA, Carla Gonçalves et al.Journal of dairy research. 2013, Vol 80, Num 3, pp 319-325, issn 0022-0299, 7 p.Article

Structuring lipids by aggregation of acidic protein microspheres in W/O emulsionsIQBAL, Shahid; HAMEED, Gulzar; MUSA KALEEM BALOCH et al.Lebensmittel - Wissenschaft + Technologie. 2013, Vol 51, Num 1, pp 16-22, issn 0023-6438, 7 p.Article

The effect of microbial transglutaminase on the immunoreactive and sensory properties of fermented milk beveragesWROBLEWSKA, Barbara; KALISZEWSKA-SUCHODOLA, Anna; KOTAKOWSKI, Piotr et al.International journal of food science & technology. 2013, Vol 48, Num 5, pp 1007-1017, issn 0950-5423, 11 p.Article

The physical characteristics and emulsification properties of partially dephosphorylated bovine β-caseinMCCARTHY, Noel A; KELLY, Alan L; O'MAHONY, James A et al.Food chemistry. 2013, Vol 138, Num 2-3, pp 1304-1311, issn 0308-8146, 8 p.Article

Thermal protection of β-carotene in re-assembled casein micelles during different processing technologies applied in food industrySAIZ-ABAJO, María-José; GONZALEZ-FERRERO, Carolina; MORENO-RUIZ, Ana et al.Food chemistry. 2013, Vol 138, Num 2-3, pp 1581-1587, issn 0308-8146, 7 p.Article