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Gelling and color properties of ostrich (Struthio camelus) egg whiteFERNANDEZ-LOPEZ, Juana; MARTINEZ, Alicia; FERNANDEZ-GINES, Jose Maria et al.Journal of food quality. 2006, Vol 29, Num 2, pp 171-183, issn 0146-9428, 13 p.Article

Change of an egg allergen in a white layer cake containing gamma-irradiated egg whiteSEO, Ji-Hyun; LEE, Ju-Woon; LEE, You-Seok et al.Journal of food protection. 2004, Vol 67, Num 8, pp 1725-1730, issn 0362-028X, 6 p.Article

Crystallization and preliminary X-ray structure analysis of pigeon egg-white lysozymeMIN YAO; TANAKA, I; HIKICHI, K et al.Journal of biochemistry (Tokyo). 1992, Vol 111, Num 1, pp 1-3, issn 0021-924XArticle

Thermal Inactivation of H5N2 High-Pathogenicity Avian Influenza Virus in Dried Egg White with 7.5% MoistureTHOMAS, Colleen; SWAYNE, David E.Journal of food protection. 2009, Vol 72, Num 9, pp 1997-2000, issn 0362-028X, 4 p.Article

Preservability and utilization of powdered α-linolenic acid with egg whiteTAGUCHI, K; IWAMI, K; IBUKI, F et al.Bioscience, biotechnology, and biochemistry. 1992, Vol 56, Num 4, pp 672-673, issn 0916-8451Article

Whipping agent replaces egg whitePrepared foods. 1991, Vol 160, Num 3, issn 0747-2536, 62 [1 p.]Article

Effects of chicken egg white on the proliferation and neurite outgrowth of mammalian cellsCHAO ZOU; KUNIHIKO KOBAYASHI; KATO, A et al.Journal of agricultural and food chemistry (Print). 1991, Vol 39, Num 12, pp 2137-2141, issn 0021-8561Article

Heat-induced aggregation of lysozyme with ovotransferrinMATSUDOMI, N; TAKASAKI, M; KOBAYASHI, K et al.Agricultural and biological chemistry. 1991, Vol 55, Num 6, pp 1651-1653, issn 0002-1369Article

Removal of glucose from egg white products by lactobacillus strains = Elimination, par des souches de Lactobacillus, du glucose des produits dérivés du blanc d'oeufMULDER, R. W. A. W; BOLDER, N. M.Archiv für Geflügelkunde. 1988, Vol 52, Num 6, pp 251-254, issn 0003-9098Article

Co-extraction of egg white proteins using ion-exchange chromatography from ovomucin-removed egg whitesOMANA, Dileep A; JIAPEI WANG; JIANPING WU et al.Journal of chromatography. B. 2010, Vol 878, Num 21, pp 1771-1776, issn 1570-0232, 6 p.Article

Physical properties of EGG white els modified by addition of powdered chitinNAKAGAWA, Y; OHTA, T; NAKATSUKA, M et al.Nippon Shokuhin Kogyo Gakkai-Shi. 1994, Vol 41, Num 5, pp 321-326, issn 0029-0394Article

Extrapolation linéaire de la purification d'ovalbumine par chromatographie radiale = Linear extrapolation of ovalbumin purification by radial chromatographyLESAUVAGE, M; PORA, H; PLANQUES, Y et al.Spectra 2000. 1989, Vol 17, Num 143, pp 39-41, issn 0399-1172Article

Effect of Egg Washing on the Cuticle Quality of Brown and White Table EggsLELEU, S; MESSENS, W; DE REU, K et al.Journal of food protection. 2011, Vol 74, Num 10, pp 1649-1654, issn 0362-028X, 6 p.Article

Antimicrobial Activity of the Cell Organelles, Lysosomes, Isolated from Egg WhiteYOON, Jihee; PARK, Jae-Min; KIM, Ki-Ju et al.Journal of microbiology and biotechnology. 2009, Vol 19, Num 11, pp 1364-1368, issn 1017-7825, 5 p.Article

Angiotensin I-converting enzyme inhibitory activity of peptides derived from egg white proteins by enzymatic hydrolysisMIGUEL, M; RECIO, I; GOMEZ-RUIZ, J. A et al.Journal of food protection. 2004, Vol 67, Num 9, pp 1914-1920, issn 0362-028X, 7 p.Article

Antioxidant activity of peptides derived from egg white proteins by enzymatic hydrolysisDAVALOS, A; MIGUEL, M; BARTOLOME, B et al.Journal of food protection. 2004, Vol 67, Num 9, pp 1939-1944, issn 0362-028X, 6 p.Article

Improvement of emulsifying properties of egg white proteins by the attachment of polysaccharide through Maillard reaction in a dry stateKATO, A; MINAKI, K; KOBAYASHI, K et al.Journal of agricultural and food chemistry (Print). 1993, Vol 41, Num 4, pp 540-543, issn 0021-8561Article

Improvement of gelling properties in ovalbumin by heating in dry stateMATSUDOMI, N; ISHIMURA, Y; KATO, A et al.Agricultural and biological chemistry. 1991, Vol 55, Num 3, pp 879-881, issn 0002-1369Article

Heat-induced gel properties of freeze-concentrated egg white produced using bacterial ice nucleiWATANABE, M; KUMENO, K; NAKAHAMA, N et al.Agricultural and biological chemistry. 1990, Vol 54, Num 8, pp 2055-2059, issn 0002-1369Article

Crystal structure of hen egg-white lysozyme at a hydrostatic pressure of 1000 atmospheresKUNDROT, C. E; RICHARDS, F. M.Journal of molecular biology. 1987, Vol 193, Num 1, pp 157-170, issn 0022-2836Article

Simple pH Treatment as an Effective Tool to Improve the Functional Properties of OvomucinYUANYUAN SHAN; MEIHU MA; XI HUANG et al.Journal of food science. 2012, Vol 77, Num 7-9, issn 0022-1147, C740-C745Article

Reduction of Salmonella by two commercial egg white pasteurization methodsROBERTSON, W. R; MURIANA, P. M.Journal of food protection. 2004, Vol 67, Num 6, pp 1177-1183, issn 0362-028X, 7 p.Article

Erfahrungen bei der Herstellung feiner Backwaren mit der statischen Verschäumung = Experiences in the production of confectionary using statically produced foamZEHLE, G.Getreide, Mehl und Brot (1972). 1994, Vol 48, Num 1, pp 52-55, issn 0367-4177Article

Mechanolytischer Abbau von Eiklarproteinen = Mechanolytic degradation of egg white proteinsKROLL, J; KRÖCK, R.Nahrung (Weinheim). 1992, Vol 36, Num 6, pp 605-607, issn 0027-769XArticle

Heat-induced aggregation of lysozyme with pepsin-treated ovalbuminMATSUDOMI, N; TAKASAKI, M; KOBAYASHI, K et al.Agricultural and biological chemistry. 1990, Vol 54, Num 9, pp 2451-2453, issn 0002-1369Article

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