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The Role of the Disulfide Bridge in the Stability and Structural Integrity of Ovalbumin Evaluated by Site-Directed MutagenesisISHIMARU, Takayuki; ITO, Kazunari; TANAKA, Miho et al.Bioscience, biotechnology, and biochemistry. 2011, Vol 75, Num 3, pp 544-549, issn 0916-8451, 6 p.Article

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Inflexal® V- : The influenza vaccine with the lowest ovalbumin contentKÜRSTEINER, O; MOSER, C; LAZAR, H et al.Vaccine. 2006, Vol 24, Num 44-46, pp 6632-6635, issn 0264-410X, 4 p.Article

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Adjuvant effect of di-(2-ethylhexyl) phthalate on asthma-like pathological changes in ovalbumin-immunised ratsGUANGTAO YANG; YONGKANG QIAO; BING LI et al.Food and agricultural immunology. 2008, Vol 19, Num 4, pp 351-362, issn 0954-0105, 12 p.Article

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Maillard reaction of disaccharides with protein : suppressive effect of nonreducing end pyranoside groups on browning and protein polymerization = Réaction de Maillard entre les disaccharides et les protéines : effet préventif du groupe pyranoside terminal non-réducteur sur le brunissement et la polymérisation des protéinesKATO, Y; MATSUDA, T; KATO, N et al.Journal of agricultural and food chemistry (Print). 1989, Vol 37, Num 4, pp 1077-1081, issn 0021-8561Article

Formation of intermolecular β-sheet structure during heat denaturation of ovalbumin = Formation de structures intermoléculaires en feuilles de type β au cours de la dénaturation thermique de l'ovalbumineKATO, A; TAKAGI, T.Journal of agricultural and food chemistry (Print). 1988, Vol 36, Num 6, pp 1156-1159, issn 0021-8561Article

Immunochemical identification and quantification of ovalbumin additive in canned mushrooms = Identification et dosage, par voie immunochimique, des additifs à base d'ovalbumine dans les champignons en conserveBRETON, C; PHAN THANH, L; PARAF, A et al.Journal of food science. 1988, Vol 53, Num 1, pp 226-230, issn 0022-1147Article