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3-Chlorotyrosine formation versus other molecular changes induced by hypochlorous acid in proteins: a study using dairy proteins as a model
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A comparative study of lipid and hypochlorous acid induced oxidation of soybean proteins
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Identification of modified lysozyme peptides upon photo-oxidation by LC-TOF-MS
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Interactions between oxidizing lipids and proteins: a complex and understudied research area in food chemistry
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The impact of photo-induced molecular changes of dairy proteins on their ACE-inhibitory peptides and activity
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Detection of hazelnut in foods using ELISA : challenges related to the detectability in processed foodstuffs
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MALDI based identification of whey protein derived tryptic marker peptides that resist protein glycation
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ELISA based detection of soybean proteins: a comparative study using antibodies against modified and native protein
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Hypochlorous and peracetic acid induced oxidation of dairy proteins
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Proteine-lipid interactions during the incubation of whey proteins with autoxidizing lipids