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TIGHT PACKING OF PROTEIN CORES AND INTERFACES. RELATION TO CONSERVATIVE AMINO ACID SEQUENCES AND STABILITY OF PROTEIN-PROTEIN INTERACTIONBELLO J.1978; INTERNATION. J. PEPT. PROT. RES.; DNK; DA. 1978; VOL. 12; NO 1; PP. 38-41; BIBL. 25 REF.Article

ON THE FREE ENERGY OF MIXING OF HYDROPHOBIC SIDE CHAINS IN PROTEIN.BELLO J.1977; J. THEOR. BIOL.; U.S.A.; DA. 1977; VOL. 67; NO 2; PP. 335-336; BIBL. 3 REF.Article

STABILITY OF PROTEIN CONFORMATION: INTERNAL PACKING AND ENTHALPY OF FUSION OF MODEL COMPOUNDS.BELLO J.1977; J. THEOR. BIOL.; U.S.A.; DA. 1977; VOL. 68; NO 1; PP. 139-142; BIBL. 7 REF.Article

HEAT CAPACITY AND VOLUME CHANGES OF PROTEIN DENATURATIONBELLO J.1978; J. PHYS. CHEM.; USA; DA. 1978; VOL. 82; NO 14; PP. 1607-1609; BIBL. 34 REF.Article

INTERPRETATION OF THERMAL PERTURBATION SPECTRA OF PROTEINS.BELLO J.1977; INTERNATION. J. PEPT. PROT. RES.; DENM.; DA. 1977; VOL. 10; NO 1; PP. 71-79; BIBL. 12 REF.Article

Los alimentos funcionales nutraceuticos. II: Funciones saludables de algunos componentes de los alimentos = Functional foods «neutraceuticals». II: healthful functions of some components of foodstuffsBELLO, J.Alimentaria. 1995, Num 267, pp 49-58, issn 0300-5755Article

Helix formation in methylated copolymers of lysine and alanineBELLO, J.Biopolymers. 1992, Vol 32, Num 5, pp 491-496, issn 0006-3525Article

INTERACTIONS OF POLY(NE, NE, NE-TRIMETHYLLYSINE) AND POLY(LYSINE) WITH POLYNUCLEOTIDES: CIRCULAR DICHROISM AND A-T SEQUENCE SELECTIVITYGRANADOS EN; BELLO J.1981; BIOCHEMISTRY (EAST.); ISSN 0006-2960; USA; DA. 1981; VOL. 20; NO 16; PP. 4761-4765; BIBL. 41 REF.Article

Los alimentos funcionales o nutracéuticos. I: Nueva gama de productos en la industria alimentaria = Functional food or neutraceuticals. I:New range of products in food industryBELLO, J.Alimentaria. 1995, Num 265, pp 25-30, issn 0300-5755Article

Helix formation in poly(Nε,Nε,Nε-trimethyl-L-lysine) and poly(L-lysine) : dependence on concentration and molecular weightBELLO, J.Biopolymers. 1992, Vol 32, Num 2, pp 185-188, issn 0006-3525Article

Formation and stability of helical poly (Nε, Nε,Nε-trimethyl-L-lysine) in sodium perchlorate solutionBELLO, J.Biopolymers. 1988, Vol 27, Num 10, pp 1627-1640, issn 0006-3525Article

La ciencia de los alimentos saludables : una panorámica actual = The science of health-promoting food products : A current panoramic viewBELLO, J.Ars Pharmaceutica. 2006, Vol 47, Num 2, pp 137-171, issn 0004-2927, 35 p.Article

POLARISATION-HOLDING DIRECTIONAL COUPLER MADE FROM ELLIPTICALLY CORED FIBRE HAVING A D SECTIONDYOTT RB; BELLO J.1983; ELECTRONICS LETTERS; ISSN 0013-5194; GBR; DA. 1983; VOL. 19; NO 16; PP. 601; BIBL. 2 REF.Article

Helix promotion in polypeptides by polyolsBELLO, J.Biopolymers. 1993, Vol 33, Num 3, pp 491-495, issn 0006-3525Article

INTERACTIONS OF POLY (NEPSILON ,NEPSILON ,NEPSILON -TRIMETHYLLYSINE) AND POLY (NDELTA , NDELTA , NDELTA -TRIMETHYLORNITHINE) WITH POLYNUCLEOTIDES: SALT DISSOCIATION AND THERMAL DENATURATIONGRANADOS EN; BELLO J.1980; BIOCHEMISTRY; USA; DA. 1980; VOL. 19; NO 14; PP. 3227-3233; BIBL. 42 REF.Article

NEW REACTION OF 4-CHLORO-7-NITROBENZOFURAZAN WITH AMINES AT HIGH LOCAL CONCENTRATIONS. PRIMITIVE ENZYME MODELSBELLO J; PATRZYC H.1980; INTERNATION. J. PEPT. PROT. RES.; DNK; DA. 1980; VOL. 15; NO 5; PP. 464-470; BIBL. 2 P.Article

ALKYLATED POLY (AMINO ACIDS). I: CONFORMATIONAL PROPERTIES OF POLY (NEPSILON -TRIMETHYL-L-LYSINE) AND POLY (NDELTA -TRIMETHYL-L-ORNITHINE)GRANADOS EN; BELLO J.1979; BIOPOLYMERS; USA; DA. 1979; VOL. 18; NO 6; PP. 1479-1486; BIBL. 22 REF.Article

THE "ANOMALOUS" 304 NM EXTREMUM IN THE THERMAL PERTURBATION OF TRYPTOPHEN. ABSENCE OF A FLUORESCENCE ARTIFACT.BELLO J; BELLO HR.1978; INTERNATION. J. PEPT. PROT. RES.; DENM.; DA. 1978; VOL. 11; NO 1; PP. 91-92; BIBL. 4 REF.Article

SHORT- AND LONG-RANGE SPECTRAL PERTURBANTS: DEPENDENCE ON SOLVENT CONCENTRATION AND CHROMOPHORE STRUCTURE.BELLO J; BELLO HR.1977; INTERNATION. J. PEPT. PROT. RES.; DENM.; DA. 1977; VOL. 10; NO 3; PP. 226-228; BIBL. 4 REF.Article

THERMAL PERTURBATION DIFFERENCE SPECTRA AND D2O VS H2O ISOTHERMAL DIFFERENCE SPECTRA OF PROTEIN-MODEL AROMATIC CHROMOPHORES.BELLO J; BELLO HR.1976; ARCH. BIOCHEM. BIOPHYS.; U.S.A.; DA. 1976; VOL. 174; NO 2; PP. 532-540; BIBL. 21 REF.Article

A NEW ARYLATING AGENT, 2-CARBOXY-4,6-DINITROCHLOROBENZENE: REACTIONS WITH MODEL COMPOUNDS AND BOVINE PANCREATIC RIBONUCLEASEBELLO J; IIJIMA H; KARTHA G et al.1979; INTERNATION. J. PEPT. PROT. RES.; DNK; DA. 1979; VOL. 14; NO 3; PP. 199-212; BIBL. 35 REF.Article

ESTUDIO DE LAS MODIFICACIONES PROTEICAS QUE TIENEN LUGAR DURANTE LA CURACION DE ALGUNOS DERIVADOS CARNICOS. II. INFLUENCIA DE LA MATERIA PRIMA EN EL PROCESO DE CURACION DEL "CHORIZO TIPO PAMPLONA" = ETUDE DES MODIFICATIONS DES POTEINES QUI INTERVIENNENT AU COURS DE LA PREPARATION DE QUELQUES PRODUITS CARNES. II. INFLUENCE DE LA MATIERE PREMIERE SUR LES PROCESSUS TECHNOLOGIQUES DU CHORIZO DE PAMPELUNEBELLO J; SAENZ DE BURUAGA MI; LARRALDE J et al.1974; AN. BROMATOL.; ESP.; DA. 1974; VOL. 26; NO 3; PP. 249-262; ABS. ANGL.; BIBL. 19 REF.Article

LA APPLICACION DE SISTEMAS MODELOS AL ESTUDIO DE LA CALIDAD DE LAS EMULSIONES CARNICAS. II: CONTRIBUCION DE LAS FRACCIONES PROTEICAS SOLUBLES DE LA PALETA DE CERDO A LA CAPACIDAD DE EMULSION DEL SISTEMA = L'APPLICATION DE SYSTEMES MODELES A L'ETUDE DE LA QUALITE DES EMULSIONS CARNEES. II. CONTRIBUTION DES FRACTIONS PROTEIQUES SOLUBLES DE PALETTE DE PORC AU POUVOIR EMULSIFIANT DU SYSTEMEBELLO J; RIPOLL J; LARRALDE J et al.1978; AN. BROMATOL.; ESP; DA. 1978 PUBL. 1979; VOL. 30; NO 3-4; PP. 287-298; ABS. ENG; BIBL. 17 REF.Article

EFECTO DEL CRECIMIENTO SOBRE EL CONTENIDO PROTEICO DEL TEJIDO MUSCULAR DE RATA = EFFET DE LA CROISSANCE SUR LE CONTENU PROTEIQUE DU TISSU MUSCULAIRE DU RATBELLO J; CENARRUZABEITIA N; LARRALDE J et al.1974; REV. ESP. FISIOL.; ESP.; DA. 1974; VOL. 30; NO 3; PP. 199-205; ABS. ANGL.; BIBL. 16REF.Article

ESTUDIO DE LAS MODIFICACIONES PROTEICAS QUE TIENEN LUGAR DURANTE LA CURACION DE ALGUNOS DERIVADOS CARNICOS. I. CURACION DEL CHORIZO TIPO PAMPLONA = ETUDE DES MODIFICATIONS DES PROTEINES QUI INTERVIENNENT AU COURS DE LA PREPARATION DE QUELQUES PRODUITS CARNES. I. PREPARATION DU CHORIZO DE PAMPELUNEBELLO J; LARRALDE J; SAENZ DE BURUAGA MI et al.1974; AN. BROMATOL.; ESP.; DA. 1974; VOL. 26; NO 3; PP. 195-210; ABS. ANGL.; BIBL. 17 REF.Article

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