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Determining the binding affinities of phenolic compounds to proteins by quenching of the intrinsic tryptophan fluorescence.
- Published in:
- Molecular Nutrition & Food Research, 2006, v. 50, n. 8, p. 705, doi. 10.1002/mnfr.200600013
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- Article
Reactions of chlorogenic acid and quercetin with a soy protein isolate - Influence on the in vivo food protein quality in rats.
- Published in:
- Molecular Nutrition & Food Research, 2006, v. 50, n. 8, p. 696, doi. 10.1002/mnfr.200600043
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- Article
Surface enhanced laser desorptions ionization-time of flight-mass spectrometry analysis in complex food and biological systems.
- Published in:
- Molecular Nutrition & Food Research, 2005, v. 49, n. 12, p. 1104, doi. 10.1002/mnfr.200500047
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- Article
In vitro inhibition of α-chymotryptic activity by phenolic compounds.
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- Journal of the Science of Food & Agriculture, 2001, v. 81, n. 15, p. 1512, doi. 10.1002/jsfa.977
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- Article
Preparation of detoxified high functional rapeseed flours.
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- Journal of the Science of Food & Agriculture, 1990, v. 51, n. 3, p. 391, doi. 10.1002/jsfa.2740510311
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- Article
Reactions with phenolic substances can induce changes in some physico-chemical properties and activities of bromelain – the consequences for supplementary food products.
- Published in:
- International Journal of Food Science & Technology, 2005, v. 40, n. 7, p. 771, doi. 10.1111/j.1365-2621.2005.01011.x
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- Article