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Nuclear receptors : Potential biomarkers for assessing physiological functions of soy proteins and phytoestrogens : Role of accurate methodology in demonstrating the safety and efficacy of phytoestrogensCHAO WU XIAO; WOOD, Carla; SARWAR GILANI, G et al.Journal of AOAC International. 2006, Vol 89, Num 4, pp 1207-1214, issn 1060-3271, 8 p.Conference Paper

Phase Model Interpretation of the Structural Properties of Two Molecular Soy Protein FractionsSOK LI TAY; KASAPIS, Stefan; HAN, Andy Tan Kok et al.Journal of agricultural and food chemistry (Print). 2008, Vol 56, Num 7, pp 2490-2497, issn 0021-8561, 8 p.Article

Drying characteristics of textured soy proteinCASSINI, Aline S; MARCZAK, Ligia D. F; NORENA, Caciano P. Z et al.International journal of food science & technology. 2006, Vol 41, Num 9, pp 1047-1053, issn 0950-5423, 7 p.Article

Kinetics and mechanism of nonenzymatic deamidation of soy proteinJIE ZHANG; TUNG CHING LEE; CHI-TANG HO et al.Journal of food processing and preservation. 1993, Vol 17, Num 4, pp 259-268, issn 0145-8892Article

Somatotropic responses to soy protein alone and as part of a mealVAN VUGHT, Anneke J. A. H; NIEUWENHUIZEN, Arie G; BRUMMER, Robert-Jan M et al.European journal of endocrinology. 2008, Vol 159, Num 1, pp 15-18, issn 0804-4643, 4 p.Article

Multi-element determination in acid-digested soy protein formulations by inductively coupled plasma-optical emission spectrometryBOA MORTE, Elane S; COSTA, Leticia M; NOBREGA, Joaquim A et al.Food additives and contaminants. 2008, Vol 25, Num 5, pp 616-621, issn 0265-203X, 6 p.Article

Gelation of soybean protein isolates in acidic conditions. Effect of pH and protein concentrationPUPPO, M. C; LUPANO, C. E; ANON, M. C et al.Journal of agricultural and food chemistry (Print). 1995, Vol 43, Num 9, pp 2356-2361, issn 0021-8561Article

Coagulation and gelation of soy protein isolates induced by microbial transglutaminaseTANG, C.-H; WU, H; YU, H.-P et al.Journal of food biochemistry. 2006, Vol 30, Num 1, pp 35-55, issn 0145-8884, 21 p.Article

Rheological effects of soy protein addition to tomato juiceTIZIANI, Stefano; VODOVOTZ, Yael.Food hydrocolloids. 2005, Vol 19, Num 1, pp 45-52, issn 0268-005X, 8 p.Article

Hydrophobicity of bitter peptides from soy protein hydrolysatesCHO, Myong J; UNKLESBAY, Nan; HSIEH, Fu-Hung et al.Journal of agricultural and food chemistry (Print). 2004, Vol 52, Num 19, pp 5895-5901, issn 0021-8561, 7 p.Article

Effect of drying methods on molecular properties and functionalities of disulfide bond-cleaved soy proteinsKALAPATHY, U; HETTIARACHCHY, N. S; RHEE, K. C et al.Journal of the American Oil Chemists' Society. 1997, Vol 74, Num 3, pp 195-199, issn 0003-021XArticle

Thermodynamic incompatibility of the 11S fraction of soybean globulin and pectinate in aqueous mediumSEMENOVA, M. G; BOLOTINA, V. S; GRINBERG, V. YA et al.Food hydrocolloids. 1990, Vol 3, Num 6, pp 447-456, issn 0268-005XArticle

Evaluation of SDS-PAGE method for estimating protein digestibilityKIM, Y. A; BARBEAU, W. E.Journal of food science. 1991, Vol 56, Num 4, pp 1082-1086, issn 0022-1147Article

Role of electrostatic forces in the interaction of soy proteins with lysozyme = Le rôle joué par les forces électrostatiques dans les interactions entre les protéines de soja et le lysozymeDAMODARAN, S; KINSELLA, J. E.Cereal chemistry. 1986, Vol 63, Num 5, pp 381-383, issn 0009-0352Article

Effect of sodium dodecyl sulfate on the conformation of soybean glycinin = Effet du dodécyl sulfate de sodium sur la conformation de la glycinine de sojaSURESHCHANDRA, B. R; APPU RAO, A. G; NARASINGA RAO, M. S et al.Journal of agricultural and food chemistry (Print). 1987, Vol 35, Num 2, pp 244-247, issn 0021-8561Article

Changes in Structural Characteristics of Antioxidative Soy Protein Hydrolysates Resulting from Scavenging of Hydroxyl RadicalsJING ZHAO; XIONG, Youling L; MCNEAR, Dave H et al.Journal of food science. 2013, Vol 78, Num 1-3, issn 0022-1147, C152-C159Article

Aggregation kinetics and ζ-potential of soy protein during fractionationCHONG LIU; ZI TENG; LU, Qi-Yu et al.Food research international. 2011, Vol 44, Num 5, pp 1392-1400, issn 0963-9969, 9 p.Article

EFFECTS OF DRYING METHOD ON PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF SOY PROTEIN ISOLATESHU, Xiao-Zhong; CHENG, Yong-Qiang; FAN, Jun-Feng et al.Journal of food processing and preservation. 2010, Vol 34, Num 3, pp 520-540, issn 0145-8892, 21 p.Article

Soy Protein Reduces Serum Cholesterol by Both Intrinsic and Food Displacement MechanismsJENKINS, David J. A; MIRRAHIMI, Arash; SRICHAIKUL, Korbua et al.The Journal of nutrition. 2010, Vol 140, Num 12, issn 0022-3166, S2302-S2311Conference Paper

Methionine is the methyl group donor for sulfite-associated methanethiol formation in isolated soy proteinsLEI, Q; BOATRIGHT, W. L.Journal of food science. 2006, Vol 71, Num 9, issn 0022-1147, C527-C531Article

Accelerated proteolysis of soy proteins during fermentation of Thua-nao inoculated with Bacillus subtilisVISESSANGUAN, Wonnop; BENJAKUL, Soottawat; POTACHAREON, Wanchern et al.Journal of food biochemistry. 2005, Vol 29, Num 4, pp 349-366, issn 0145-8884, 18 p.Article

Partial reduction of soy protein isolate disulfide bondsPETRUCCELLI, S; ANON, M. C.Journal of agricultural and food chemistry (Print). 1995, Vol 43, Num 8, pp 2001-2006, issn 0021-8561Article

Caractérisations cinétique et biochimique de la digestion et de l'absorption gastro-jéjunale de protéines de soja chez l'homme = Kinetic and biochemical caracterisations of the digestion and the gastro-jejunal absorption of soybean proteins in humansBaglieri, Agnès; Tome, D.1994, 168 p.Thesis

Flow behaviour of soy protein isolate melt with low and intermediate moisture levels at an elevated temperatureHAYASHI, N; HAYAKAWA, I; FUJIO, Y et al.Journal of food engineering. 1993, Vol 18, Num 1, pp 1-11, issn 0260-8774Article

Twin-screw extrusion texturization of acid and alkali denatured soy proteinsDAHL, S. R; VILLOTA, R.Journal of food science. 1991, Vol 56, Num 4, pp 1002-1007, issn 0022-1147Article

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