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Journal Abstract Search

98 related items for PubMed ID: 25809992

  • 1. Potato Patatin Generates Short-Chain Fatty Acids from Milk Fat that Contribute to Flavour Development in Cheese Ripening.
    Spelbrink RE, Lensing H, Egmond MR, Giuseppin ML.
    Appl Biochem Biotechnol; 2015 May; 176(1):231-43. PubMed ID: 25809992
    [Abstract] [Full Text] [Related]

  • 2. Effects of protein composition and enzymatic activity on formation and properties of potato protein stabilized emulsions.
    van Koningsveld GA, Walstra P, Voragen AG, Kuijpers IJ, van Boekel MA, Gruppen H.
    J Agric Food Chem; 2006 Aug 23; 54(17):6419-27. PubMed ID: 16910739
    [Abstract] [Full Text] [Related]

  • 3. Allergenicity of potato proteins and of their conjugates with galactose, galactooligosaccharides, and galactan in native, heated, and digested forms.
    Seo S, L'Hocine L, Karboune S.
    J Agric Food Chem; 2014 Apr 23; 62(16):3591-8. PubMed ID: 24661320
    [Abstract] [Full Text] [Related]

  • 4. Effect of heat-induced aggregation on the IgE binding of patatin (Sol t 1) is dominated by other potato proteins.
    Koppelman SJ, van Koningsveld GA, Knulst AC, Gruppen H, Pigmans IG, de Jongh HH.
    J Agric Food Chem; 2002 Mar 13; 50(6):1562-8. PubMed ID: 11879037
    [Abstract] [Full Text] [Related]

  • 5. Cultivar variability of patatin biochemical characteristics: table versus processing potatoes (Solanum tuberosum L.).
    Bárta J, Bártová V, Zdráhal Z, Sedo O.
    J Agric Food Chem; 2012 May 02; 60(17):4369-78. PubMed ID: 22497238
    [Abstract] [Full Text] [Related]

  • 6. Patatin, the tuber storage protein of potato (Solanum tuberosum L.), exhibits antioxidant activity in vitro.
    Liu YW, Han CH, Lee MH, Hsu FL, Hou WC.
    J Agric Food Chem; 2003 Jul 16; 51(15):4389-93. PubMed ID: 12848515
    [Abstract] [Full Text] [Related]

  • 7. Triacylglycerol composition of protected designation of origin cheeses during ripening. Authenticity of milk fat.
    Fontecha J, Mayo I, Toledano G, Juárez M.
    J Dairy Sci; 2006 Mar 16; 89(3):882-7. PubMed ID: 16507681
    [Abstract] [Full Text] [Related]

  • 8. Production and characterisation of potato patatin-galactose, galactooligosaccharides, and galactan conjugates of great potential as functional ingredients.
    Seo S, Karboune S, Archelas A.
    Food Chem; 2014 Sep 01; 158():480-9. PubMed ID: 24731373
    [Abstract] [Full Text] [Related]

  • 9. Formation and stability of foam made with various potato protein preparations.
    van Koningsveld GA, Walstra P, Gruppen H, Wijngaards G, van Boekel MA, Voragen AG.
    J Agric Food Chem; 2002 Dec 18; 50(26):7651-9. PubMed ID: 12475285
    [Abstract] [Full Text] [Related]

  • 10. Rheological properties of patatin gels compared with β-lactoglobulin, ovalbumin, and glycinin.
    Creusot N, Wierenga PA, Laus MC, Giuseppin ML, Gruppen H.
    J Sci Food Agric; 2011 Jan 30; 91(2):253-61. PubMed ID: 20945510
    [Abstract] [Full Text] [Related]

  • 11. Effects of pH and heat treatments on the structure and solubility of potato proteins in different preparations.
    van Koningsveld GA, Gruppen H, de Jongh HH, Wijngaards G, van Boekel MA, Walstra P, Voragen AG.
    J Agric Food Chem; 2001 Oct 30; 49(10):4889-97. PubMed ID: 11600040
    [Abstract] [Full Text] [Related]

  • 12. Characterization of patatin esterase activity in AOT-isooctane reverse micelles.
    Jiménez M, Escribano J, Gandía-Herrero F, Chazarra S, Cabanes J, García-Carmona F, Pérez-Gilabert M.
    Biotechnol Prog; 2002 Oct 30; 18(3):635-40. PubMed ID: 12052084
    [Abstract] [Full Text] [Related]

  • 13. Actual ratio of triacylglycerol positional isomers in milk and cheese.
    Gotoh N, Matsumoto Y, Nagai T, Mizobe H, Yoshinaga K, Kojima K, Kuroda I, Kitamura Y, Shimizu T, Ishida H, Wada S.
    J Oleo Sci; 2012 Oct 30; 61(4):173-80. PubMed ID: 22450118
    [Abstract] [Full Text] [Related]

  • 14. Effects of ethanol on structure and solubility of potato proteins and the effects of its presence during the preparation of a protein isolate.
    van Koningsveld GA, Gruppen H, de Jongh HH, Wijngaards G, van Boekel MA, Walstra P, Voragen AG.
    J Agric Food Chem; 2002 May 08; 50(10):2947-56. PubMed ID: 11982424
    [Abstract] [Full Text] [Related]

  • 15. Time course and specificity of lipolysis in Swiss cheese.
    Dherbécourt J, Bourlieu C, Maillard MB, Aubert-Frogerais L, Richoux R, Thierry A.
    J Agric Food Chem; 2010 Nov 24; 58(22):11732-9. PubMed ID: 20961108
    [Abstract] [Full Text] [Related]

  • 16. Separation of patatins and protease inhibitors from potato fruit juice with clay minerals as cation exchangers.
    Ralla K, Sohling U, Suck K, Kasper C, Ruf F, Scheper T.
    J Sep Sci; 2012 Jul 24; 35(13):1596-602. PubMed ID: 22761137
    [Abstract] [Full Text] [Related]

  • 17. Antifungal and antimicrobial proteins and peptides of potato (Solanum tuberosum L.) tubers and their applications.
    Bártová V, Bárta J, Jarošová M.
    Appl Microbiol Biotechnol; 2019 Jul 24; 103(14):5533-5547. PubMed ID: 31144014
    [Abstract] [Full Text] [Related]

  • 18. Chemical composition and nutritional value of protein concentrates isolated from potato (Solanum tuberosum L.) fruit juice by precipitation with ethanol or ferric chloride.
    Bártová V, Bárta J.
    J Agric Food Chem; 2009 Oct 14; 57(19):9028-34. PubMed ID: 19739640
    [Abstract] [Full Text] [Related]

  • 19. Selectivity of celite-immobilized patatin (lipid acyl hydrolase) from potato (Solanum tuberosum L.) tubers in esterification reactions As influenced by water activity and glycerol analogues as alcohol acceptors.
    Pinsirodom P, Parkin KL.
    J Agric Food Chem; 2000 Feb 14; 48(2):155-60. PubMed ID: 10691609
    [Abstract] [Full Text] [Related]

  • 20. Patatins, Kunitz protease inhibitors and other major proteins in tuber of potato cv. Kuras.
    Bauw G, Nielsen HV, Emmersen J, Nielsen KL, Jørgensen M, Welinder KG.
    FEBS J; 2006 Aug 14; 273(15):3569-84. PubMed ID: 16884497
    [Abstract] [Full Text] [Related]

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