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Refinado por: Nome da Publicação: Food Chemistry remover
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1
Effects of low frequency magnetic field on myoglobin oxidation stability
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Artigo
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Effects of low frequency magnetic field on myoglobin oxidation stability

Xia, Minquan ; Chen, Yinxia ; Ma, Jing ; Yin, Xiaoli ; Wang, Lan ; Wu, Wenjin ; Xiong, Guangquan ; Sun, Weiqing ; Zhou, Yuanhua

Food chemistry, 2020-03, Vol.309, p.125651-125651, Article 125651 [Periódico revisado por pares]

England: Elsevier Ltd

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2
Identification and characterization of a polyurethanase with lipase activity from Serratia liquefaciens isolated from cold raw cow's milk
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Artigo
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Identification and characterization of a polyurethanase with lipase activity from Serratia liquefaciens isolated from cold raw cow's milk

Salgado, Cleonice Aparecida ; Almeida, Felipe Alves de ; Barros, Edvaldo ; Baracat-Pereira, Maria Cristina ; Baglinière, François ; Vanetti, Maria Cristina Dantas

Food chemistry, 2021-02, Vol.337, p.127954, Article 127954 [Periódico revisado por pares]

England: Elsevier Ltd

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3
Targeted inactivation of soybean proteinase inhibitors using zinc
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Artigo
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Targeted inactivation of soybean proteinase inhibitors using zinc

Rehder, Alina ; Sørensen, Jens Christian ; Markedal, Keld Ejdrup ; Sørensen, Hilmer ; Sørensen, Susanne ; Petersen, Iben Lykke

Food chemistry, 2021-07, Vol.349, p.129049-129049, Article 129049 [Periódico revisado por pares]

England: Elsevier Ltd

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4
Effects of curing agents and the stability of a glutaminase from Debaryomyces spp
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Artigo
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Effects of curing agents and the stability of a glutaminase from Debaryomyces spp

Durá, M-Asunción ; Flores, Mónica ; Toldrá, Fidel

Food chemistry, 2004-07, Vol.86 (3), p.385-389 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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