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LIMITED ENZYMIC DEGRADATION OF PROTEINS: A NEW APPROACH IN THE INDUSTRIAL APPLICATION OF HYDROLASES = DEGRADATION ENZYMATIQUE LIMITEE DES PROTEINES: UNE NOUVELLE APPROCHE A L'APPLICATION INDUSTRIELLE DES HYDROLASESADLER NISSEN J.1982; J. CHEM. TECHNOL. BIOTECHNOL.; ISSN 0142-0356; GBR; DA. 1982; VOL. 32; NO 1; PP. 138-156; BIBL. 20 REF.Conference Paper

DETERMINATION OF THE DEGREE OF HYDROLYSIS OF FOOD PROTEIN HYDROLYSATES BY TRINITROBENZENESULFONIC ACIDADLER NISSEN J.1979; J. AGRIC. FOOD CHEM.; USA; DA. 1979; VOL. 27; NO 6; PP. 1256-1262; BIBL. 22 REF.Article

ENZYMATIC HYDROLYSIS OF FOOD PROTEINS.ADLER NISSEN J.1977; PROCESS BIOCHEM.; G.B.; DA. 1977; VOL. 12; NO 6; PP. 18-32 (5P.); BIBL. 24 REF.Article

QUANTITATIVE ASSAY OF SPECIFIC PROTEOLYTIC ACTIVITY IN FOOD PROTEIN HYDROLYZATES BY SINGLE RADIAL IMMUNODIFFUSION.SCHIFF HE; ADLER NISSEN J.1978; J. FOOD SCI.; U.S.A.; DA. 1978; VOL. 43; NO 1; PP. 141-142; BIBL. 10 REF.Article

Antioxidative effect of glucose oxidase and catalase in mayonnaises of different oxidative susceptibility. I. Product trialsISAKSEN, A; ADLER-NISSEN, J.Lebensmittel - Wissenschaft + Technologie. 1997, Vol 30, Num 8, pp 841-846, issn 0023-6438Article

Mashing of rice with barley malt under non-conventional process conditions for use in food processesMOE, T; ADLER-NISSEN, J.International journal of food science & technology. 1994, Vol 29, Num 6, pp 635-649, issn 0950-5423Article

Enzymatic gelation of sugar beet pectin in food productsNORSKER, M; JENSEN, M; ADLER-NISSEN, J et al.Food hydrocolloids. 2000, Vol 14, Num 3, pp 237-243, issn 0268-005XConference Paper

Apparatus for emulsion production in small scale and under controlled shear conditionsADLER-NISSEN, J; MASON, S. L; JACOBSEN, C et al.Food and bioproducts processing. 2004, Vol 82, Num 4, pp 311-319, issn 0960-3085, 9 p.Article

Critical assessment of the applicability of superoxide dismutase as an antioxidant in lipid foodsMEYER, A. S; RØBAEK, K; ADLER-NISSEN, J et al.Food chemistry. 1994, Vol 51, Num 2, pp 171-175, issn 0308-8146Article

Aeration-controlled formation of acetic acid in heterolactic fermentationsADLER-NISSEN, J; DEMAIN, A. L.Journal of industrial microbiology. 1994, Vol 13, Num 6, pp 335-343, issn 0169-4146Article

Production of structured lipids by lipase-catalyzed interesterification in a packed bed reactor : effect of reaction parameters on the level of diacylglycerols in the productsHUILING MU; XUEBING XU; ADLER-NISSEN, J et al.Fett (Weinheim). 1999, Vol 101, Num 5, pp 158-164, issn 0931-5985Article

Antimicrobial enzymes : applications and future potential in the food industryFUGLSANG, C. C; JOHANSEN, C; CHRISTGAU, S et al.Trends in food science & technology (Regular ed.). 1995, Vol 6, Num 12, pp 390-396, issn 0924-2244Article

Oxidation in fish-oil-enriched mayonnaise : 2. Assessment of the efficacy of different tocopherol antioxidant systems by discriminant partial least squares regression analysisJACOBSEN, C; ADLER-NISSEN, J; MEYER, A. S et al.European food research & technology (Print). 2000, Vol 210, Num 4, pp 242-257, issn 1438-2377Article

Parameters affecting diacylglycerol formation during the production of specific-structured lipids by lipase-catalyzed interesterificationXU, X; MU, H; SKANDS, A. R. H et al.Journal of the American Oil Chemists' Society. 1999, Vol 76, Num 2, pp 175-181, issn 0003-021XArticle

Fermentability of an enzymatically modified solubilised potato polysaccharide (SPP)OLESEN, M; GUDMAND-HOYER, E; NORSKER, M et al.European journal of clinical nutrition. 1998, Vol 52, Num 2, pp 110-114, issn 0954-3007Article

Modelling of coupled heat and mass transfer during a contact baking processFEYISSA, A. H; GERNAEY, K. V; ASHOKKUMAR, S et al.Journal of food engineering. 2011, Vol 106, Num 3, pp 228-235, issn 0260-8774, 8 p.Article

Production of specific structured lipids by enzymatic interesterification : optimization of the reaction by response surface designXUEBING XU; SKANDS, A. R. H; ADLER-NISSEN, J et al.Fett (Weinheim). 1998, Vol 100, Num 10, pp 463-471, issn 0931-5985Article

Lipozyme IM-catalyzed interesterification for the production of margarine fats in a 1 kg scale stirred tank reactorHONG ZHANG; XUEBING XU; HUILING MU et al.European journal of lipid science and technology (Print). 2000, Vol 102, Num 6, pp 411-418, issn 1438-7697Article

Partitioning of selected antioxidants in mayonnaiseJACOBSEN, C; SCHWARZ, K; STÖCKMANN, H et al.Journal of agricultural and food chemistry (Print). 1999, Vol 47, Num 9, pp 3601-3610, issn 0021-8561Article

Inactivation of copper-zinc superoxide dismutase from Saccharomyces cerevisiae in lipid food model systemsREFSGAARD, H. H. F; MEYER, A. M. B; ADLER-NISSEN, J et al.Lebensmittel - Wissenschaft + Technologie. 1992, Vol 25, Num 6, pp 564-568, issn 0023-6438Article

Production of specific-structured lipids by enzymatic interesterification : Elucidation of acyl migration by response surface designXU, X; SKANDS, A. R. H; HØY, C.-E et al.Journal of the American Oil Chemists' Society. 1998, Vol 75, Num 9, pp 1179-1186, issn 0003-021XArticle

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