These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

234 related items for PubMed ID: 16904283

  • 1.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 2.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 3. Scavenging of free radicals, antimicrobial, and cytotoxic activities of the Maillard reaction products of beta-lactoglobulin glycated with several sugars.
    Chevalier F, Chobert JM, Genot C, Haertlé T.
    J Agric Food Chem; 2001 Oct; 49(10):5031-8. PubMed ID: 11600062
    [Abstract] [Full Text] [Related]

  • 4. Glycation and phosphorylation of beta-lactoglobulin by dry-heating: effect on protein structure and some properties.
    Enomoto H, Li CP, Morizane K, Ibrahim HR, Sugimoto Y, Ohki S, Ohtomo H, Aoki T.
    J Agric Food Chem; 2007 Mar 21; 55(6):2392-8. PubMed ID: 17315885
    [Abstract] [Full Text] [Related]

  • 5. Structure and antioxidant activity of β-lactoglobulin-glycoconjugates obtained by high-intensity-ultrasound-induced Maillard reaction in aqueous model systems under neutral conditions.
    Stanic-Vucinic D, Prodic I, Apostolovic D, Nikolic M, Velickovic TC.
    Food Chem; 2013 May 01; 138(1):590-9. PubMed ID: 23265528
    [Abstract] [Full Text] [Related]

  • 6.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 7. Conjugates of α-lactalbumin, β-lactoglobulin, and lysozyme with polysaccharides: Characterization and techno-functional properties.
    Boggione Santos IJ, Hernandez Hernandez HL, Cardoso Costa MH, de Queiroz Lafetá JA, Dos Reis Coimbra JS.
    Food Res Int; 2019 Feb 01; 116():492-498. PubMed ID: 30716973
    [Abstract] [Full Text] [Related]

  • 8. Modification of functional properties of egg-white proteins.
    Campbell L, Raikos V, Euston SR.
    Nahrung; 2003 Dec 01; 47(6):369-76. PubMed ID: 14727762
    [Abstract] [Full Text] [Related]

  • 9.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 10. Fluorescence spectroscopy as a tool for monitoring solubility and aggregation behavior of beta-lactoglobulin after heat treatment.
    Elshereef R, Budman H, Moresoli C, Legge RL.
    Biotechnol Bioeng; 2006 Dec 05; 95(5):863-74. PubMed ID: 16767779
    [Abstract] [Full Text] [Related]

  • 11.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 12.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 13. Characterisation of Maillard reaction products derived from LEKFD--a pentapeptide found in β-lactoglobulin sequence, glycated with glucose--by tandem mass spectrometry, molecular orbital calculations and gel filtration chromatography coupled with continuous photodiode array.
    Yamaguchi K, Homma T, Nomi Y, Otsuka Y.
    Food Chem; 2014 Feb 15; 145():892-902. PubMed ID: 24128561
    [Abstract] [Full Text] [Related]

  • 14. Characterization and in vitro digestibility of bovine beta-lactoglobulin glycated with galactooligosaccharides.
    Luz Sanz M, Corzo-Martínez M, Rastall RA, Olano A, Moreno FJ.
    J Agric Food Chem; 2007 Sep 19; 55(19):7916-25. PubMed ID: 17708643
    [Abstract] [Full Text] [Related]

  • 15.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 16. Modification of ovalbumin with a rare ketohexose through the Maillard reaction: effect on protein structure and gel properties.
    Sun Y, Hayakawa S, Izumori K.
    J Agric Food Chem; 2004 Mar 10; 52(5):1293-9. PubMed ID: 14995136
    [Abstract] [Full Text] [Related]

  • 17. Characterization and emulsifying properties of β-lactoglobulin-gum Acacia Seyal conjugates prepared via the Maillard reaction.
    Bi B, Yang H, Fang Y, Nishinari K, Phillips GO.
    Food Chem; 2017 Jan 01; 214():614-621. PubMed ID: 27507517
    [Abstract] [Full Text] [Related]

  • 18.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 19. Stability of barley and malt lipid transfer protein 1 (LTP1) toward heating and reducing agents: relationships with the brewing process.
    Perrocheau L, Bakan B, Boivin P, Marion D.
    J Agric Food Chem; 2006 Apr 19; 54(8):3108-13. PubMed ID: 16608238
    [Abstract] [Full Text] [Related]

  • 20. Improvement of functional properties of whey protein isolate through glycation and phosphorylation by dry heating.
    Li CP, Enomoto H, Ohki S, Ohtomo H, Aoki T.
    J Dairy Sci; 2005 Dec 19; 88(12):4137-45. PubMed ID: 16291604
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 12.