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To poison or not?: a proteomic approach to quantify enterotoxins produced from Bacillus cereus
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Effect of oxidation in the presence or absence of lipids on hazelnut and soybean protein detectability by commercial ELISA
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Effect of partial hydrolysis on the hazelnut and soybean protein detectability by ELISA
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A comparative study of lipid and hypochlorous acid induced oxidation of soybean proteins
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Distribution and isolation of milk fat globule membrane proteins during dairy processing as revealed by proteomic analysis
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Milk fat globule membrane glycoproteins prevent adhesion of the colonic microbiota and result in increased bacterial butyrate production
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Stability of milk fat globule membrane proteins toward human enzymatic gastrointestinal digestion
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Detection of enterotoxins produced by B. cereus isolates using mass spectrometry
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Application of MALDI-TOF mass spectrometry for the detection of enterotoxins produced by pathogenic strains of the Bacillus cereus group
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MALDI-based identification of stable hazelnut protein derived tryptic marker peptides
(2012) FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT. 29(12). p.1821-1831