kw.\*:("Ovomucina")
Results 1 to 18 of 18
Selection :
Various physiological functions of ovomucin on the specific structureWATANABE, Kenji.Nippon Nōgei Kagakukaishi. 2000, Vol 74, Num 7, pp 802-806, issn 0002-1407Article
Ovomucin-food protein conjugates prepared through the transglutaminase reactionKATO, A; WADA, T; KOBAYASHI, K et al.Agricultural and biological chemistry. 1991, Vol 55, Num 4, pp 1027-1031, issn 0002-1369Article
Separation of chicken egg white proteins by high-speed countercurrent chromatographySHIBUSAWA, Yoichi; IINO, Satoshi; SHINDO, Heisaburo et al.Journal of liquid chromatography & related technologies. 2001, Vol 24, Num 13, pp 2007-2016, issn 1082-6076Article
Application of microfiltration to egg white depleted in ovomucinFERREIRA, M; OLIVEIRA, F. A. R; JOST, R et al.International journal of food science & technology. 1999, Vol 34, Num 1, pp 27-32, issn 0950-5423Article
The chicken egg white proteomeMANN, Karlheinz.Proteomics (Weinheim. Print). 2007, Vol 7, Num 19, pp 3558-3568, issn 1615-9853, 11 p.Article
Separation of ovomucin subunits by gel filtration : Enhanced resolution of subunits by using a dual-column systemHIIDENHOVI, J; ARO, H. S; KANKARE, V et al.Journal of agricultural and food chemistry (Print). 1999, Vol 47, Num 3, pp 1004-1008, issn 0021-8561Article
Differences in hemagglutination inhibition activity against bovine rotavirus and hen newcastle disease virus based on the subunits in hen egg white ovomucinTSUGE, Y; SHIMOYAMADA, M; WATANABE, K et al.Bioscience, biotechnology, and biochemistry. 1996, Vol 60, Num 9, pp 1505-1506, issn 0916-8451Article
Essai de solubilisation de l'ovomucine par voie enzymatique = Enzymatic solubilization of ovomucinGUERIN-DUBIARD, C; BRULE, G.Industries alimentaires et agricoles. 1994, Vol 111, Num 10, pp 701-707, issn 0019-9311Article
The supramolecular organization of ovomucin: biophysical and morphological studiesRABOUILLE, C; AON, M. A; MULLER, G et al.Biochemical journal (London. 1906). 1990, Vol 266, Num 3, pp 697-706, issn 0006-2936Article
Comparison of different egg albumen fractions as sources of ovomucinHIIDENHOVI, Jaakko; MÄKINEN, Jarkko; HUOPALAHTI, Rainer et al.Journal of agricultural and food chemistry (Print). 2002, Vol 50, Num 10, pp 2840-2845, issn 0021-8561Article
Structural features of Newcastle disease virus- and anti-ovomucin antibody-binding glycopeptides from pronase-treated ovomucinTSUGE, Y; SHIMOYAMADA, M; WATANABE, K et al.Journal of agricultural and food chemistry (Print). 1997, Vol 45, Num 7, pp 2393-2398, issn 0021-8561Article
Bindings of ovomucin to newcastle disease virus and anti-ovomucin antibodies and its heat stability based on binding abilitiesTSUGE, Y; SHIMOYAMADA, M; WATANABE, K et al.Journal of agricultural and food chemistry (Print). 1997, Vol 45, Num 12, pp 4629-4634, issn 0021-8561Article
Hydrolysis of hen egg white ovomucinMOREAU, S; NAU, F; PIOT, M et al.Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A, European food research and technology (Print). 1997, Vol 205, Num 5, pp 329-334, issn 1431-4630Article
Binding of egg white proteins to virusesTSUGE, Y; SHIMOYAMADA, M; WATANABE, K et al.Bioscience, biotechnology, and biochemistry. 1996, Vol 60, Num 9, pp 1503-1504, issn 0916-8451Article
1H and 13C-NMR assignments for sialylated oligosaccharide-alditols related to mucins. Study of thirteen components from hen ovomucin and swallow nest mucinSTRECKER, G; WIERUSZESKI, J. M; CUVILLIER, O et al.Biochimie (Paris). 1992, Vol 74, Num 1, pp 39-51, issn 0300-9084Article
Fractionnement de trois protéines du blanc d'oeuf = Separation of three proteins from egg whiteGUERIN, C; BRULE, G.Sciences des aliments. 1992, Vol 12, Num 4, pp 705-720, issn 0240-8813Article
Interactions involved in ovumucin gel-forming properties: a rheological-biochemical approachRABOUILLE, C; AON, M. A; THOMAS, D et al.Archives of biochemistry and biophysics (Print). 1989, Vol 270, Num 2, pp 495-503, issn 0003-9861, 9 p.Article
Les interactions et l'organisation supramoléculaires impliquées dans la formation du gel d'ovomucine : études biophysiques biochmiques et morphologiques = Interactions and supramolecular organization involved in ovomucin gel formation. Biochemical and biophysical studiesRABOUILLE, Catherine; THOMAS, Daniel.1988, 98 pThesis