197 related articles for article (PubMed ID: 12903951)
61. High-performance liquid chromatography method for the determination of protein-glutathione mixed disulfide.
Kumari K; Khanna P; Ansari NH; Srivastava SK
Anal Biochem; 1994 Aug; 220(2):374-6. PubMed ID: 7978281
[TBL] [Abstract][Full Text] [Related]
62. A simultaneous liquid chromatography/mass spectrometric assay of glutathione, cysteine, homocysteine and their disulfides in biological samples.
Guan X; Hoffman B; Dwivedi C; Matthees DP
J Pharm Biomed Anal; 2003 Feb; 31(2):251-61. PubMed ID: 12609664
[TBL] [Abstract][Full Text] [Related]
63. Identification of dehydro-ferulic acid-tyrosine in rye and wheat: evidence for a covalent cross-link between arabinoxylans and proteins.
Piber M; Koehler P
J Agric Food Chem; 2005 Jun; 53(13):5276-84. PubMed ID: 15969508
[TBL] [Abstract][Full Text] [Related]
64. Effect of fungicide treatment on the quality of wheat flour and breadmaking.
Wang J; Pawelzik E; Weinert J; Zhao Q; Wolf GA
J Agric Food Chem; 2004 Dec; 52(25):7593-600. PubMed ID: 15675809
[TBL] [Abstract][Full Text] [Related]
65. A new LC/MS-method for the quantitation of acrylamide based on a stable isotope dilution assay and derivatization with 2-mercaptobenzoic acid. Comparison with two GC/MS methods.
Jezussek M; Schieberle P
J Agric Food Chem; 2003 Dec; 51(27):7866-71. PubMed ID: 14690366
[TBL] [Abstract][Full Text] [Related]
66. Methodologies for the application of monobromobimane to the simultaneous analysis of soluble and protein thiol components of biological systems.
Cotgreave IA; Moldéus P
J Biochem Biophys Methods; 1986 Nov; 13(4-5):231-49. PubMed ID: 3805576
[TBL] [Abstract][Full Text] [Related]
67. Plasma thiols redox status by laser-induced fluorescence capillary electrophoresis.
Carru C; Deiana L; Sotgia S; Pes GM; Zinellu A
Electrophoresis; 2004 Mar; 25(6):882-9. PubMed ID: 15004850
[TBL] [Abstract][Full Text] [Related]
68. Chain Terminators and Glutathione Weaken Wheat Dough under Excess Nitrogen Input.
Zhang X; Chu J; Dong S; Zheng F; Bai H; Liu M; Dai X; He M
J Agric Food Chem; 2022 May; 70(17):5357-5368. PubMed ID: 35442674
[TBL] [Abstract][Full Text] [Related]
69. Highly sensitive simultaneous detection of cultured cellular thiols by laser induced fluorescence-capillary electrophoresis.
Zinellu A; Sotgia S; Posadino AM; Pasciu V; Perino MG; Tadolini B; Deiana L; Carru C
Electrophoresis; 2005 Mar; 26(6):1063-70. PubMed ID: 15706569
[TBL] [Abstract][Full Text] [Related]
70. Biologically important thiols in various vegetables and fruits.
Demirkol O; Adams C; Ercal N
J Agric Food Chem; 2004 Dec; 52(26):8151-4. PubMed ID: 15612810
[TBL] [Abstract][Full Text] [Related]
71. Copper(II) (3,5-diisopropylsalicylate)2 oxidizes thiols to symmetrical disulfides and oxidatively converts mixtures of 5-thio-2-nitrobenzoic acid and nonsymmetrical 5-thio-2-nitrobenzoic acid disulfides to symmetrical disulfides.
Khan MF; Sorenson JR
J Inorg Biochem; 1991 Feb; 41(3):221-34. PubMed ID: 2037848
[TBL] [Abstract][Full Text] [Related]
72. Reversed-phase liquid chromatography method for the determination of total plasma thiols after derivatization with 1-benzyl-2-chloropyridinium bromide.
Kuśmierek K; Bald E
Biomed Chromatogr; 2009 Jul; 23(7):770-5. PubMed ID: 19296533
[TBL] [Abstract][Full Text] [Related]
73. Reaction of sorbic acid in wheat flour doughs: reaction with thiols.
Khandelwal GD; Rimmer YL; Wedzicha BL
Food Addit Contam; 1992; 9(5):493-7. PubMed ID: 1298654
[TBL] [Abstract][Full Text] [Related]
74. Determination of ascorbic acid and its related compounds in foods and beverages by hydrophilic interaction liquid chromatography.
Tai A; Gohda E
J Chromatogr B Analyt Technol Biomed Life Sci; 2007 Jun; 853(1-2):214-20. PubMed ID: 17418650
[TBL] [Abstract][Full Text] [Related]
75. A study of the glutathione metaboloma peptides by energy-resolved mass spectrometry as a tool to investigate into the interference of toxic heavy metals with their metabolic processes.
Rubino FM; Pitton M; Brambilla G; Colombi A
J Mass Spectrom; 2006 Dec; 41(12):1578-93. PubMed ID: 17136764
[TBL] [Abstract][Full Text] [Related]
76. Effect of microbial transglutaminase on spaghetti quality.
Aalami M; Leelavathi K
J Food Sci; 2008 Jun; 73(5):C306-12. PubMed ID: 18576974
[TBL] [Abstract][Full Text] [Related]
77. Structural and farinographic changes during mixing of a yeast sweet dough.
Calderón-Domínguez G; Neyra-Guevara M; Farrera-Rebollo R; Arana-Errasquín R; Mora-Escobedo R
Nahrung; 2003 Oct; 47(5):312-9. PubMed ID: 14609086
[TBL] [Abstract][Full Text] [Related]
78. Distribution of ascorbic acid in potato tubers and in home-processed and commercial potato foods.
Han JS; Kozukue N; Young KS; Lee KR; Friedman M
J Agric Food Chem; 2004 Oct; 52(21):6516-21. PubMed ID: 15479016
[TBL] [Abstract][Full Text] [Related]
79. The bread dough stability improving effect of pyranose oxidase from trametes multicolor and glucose oxidase from Aspergillus niger: unraveling the molecular mechanism.
Decamps K; Joye IJ; Rakotozafy L; Nicolas J; Courtin CM; Delcour JA
J Agric Food Chem; 2013 Aug; 61(32):7848-54. PubMed ID: 23875828
[TBL] [Abstract][Full Text] [Related]
80. Spelt (Triticum aestivum ssp. spelta) as a source of breadmaking flours and bran naturally enriched in oleic acid and minerals but not phytic acid.
Ruibal-Mendieta NL; Delacroix DL; Mignolet E; Pycke JM; Marques C; Rozenberg R; Petitjean G; Habib-Jiwan JL; Meurens M; Quetin-Leclercq J; Delzenne NM; Larondelle Y
J Agric Food Chem; 2005 Apr; 53(7):2751-9. PubMed ID: 15796621
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]