Effects of High Pressure Homogenization on the Activity, Stability, Kinetics and Three-Dimensional Conformation of a Glucose Oxidase Produced by Aspergillus niger

Proteolytic and milk-clotting activities of calf rennet processed by high pressure homogenization and the influence on the rheological behavior of the milk coagulation process

(2013) Bruno Ricardo de Castro Leite Júnior et al.   Innovative Food Science & Emerging Technologies

Increasing fungi amyloglucosidase activity by high pressure homogenization

(2012) Alline Artigiani Lima Tribst et al.   Innovative Food Science & Emerging Technologies

Changes in commercial glucose oxidase activity by high pressure homogenization

(2012) Alline Artigiani Lima Tribst et al.   Innovative Food Science & Emerging Technologies

The effect of the high pressure homogenisation on the activity and stability of a commercial neutral protease from Bacillus subtilis

(2012) Alline A. L. Tribst et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of high pressure homogenization (HPH) on the rheological properties of a fruit juice serum model

(2012) Pedro E.D. Augusto et al.   JOURNAL OF FOOD ENGINEERING

Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Time-dependent and steady-state shear

(2012) Pedro E.D. Augusto et al.   JOURNAL OF FOOD ENGINEERING

The effect of high pressure homogenization on the activity of a commercial β-galactosidase

(2012) Alline A. L. Tribst et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Effects of High Pressure Homogenization on Beer Quality Attributes

(2012) Mark Alexrandrow Franchi et al.   JOURNAL OF THE INSTITUTE OF BREWING

High pressure homogenization of a fungi α-amylase

(2011) Alline Artigiani Lima Tribst et al.   Innovative Food Science & Emerging Technologies

Quality of Mango Nectar Processed by High-Pressure Homogenization with Optimized Heat Treatment

(2011) Alline Artigiani Lima Tribst et al.   JOURNAL OF FOOD SCIENCE

Effects of limited proteolysis and high-pressure homogenisation on structural and functional characteristics of glycinin

(2010) Donghui Luo et al.   FOOD CHEMISTRY

The effect of dynamic high-pressure microfluidization on the activity, stability and conformation of trypsin

(2010) Wei Liu et al.   FOOD CHEMISTRY

Glucose oxidase — An overview

(2009) Sandip B. Bankar et al.   BIOTECHNOLOGY ADVANCES

High-pressure homogenization of orange juice to inactivate pectinmethylesterase

(2009) J. Welti-Chanes et al.   Innovative Food Science & Emerging Technologies

Characterization and High-Pressure Microfluidization-Induced Activation of Polyphenoloxidase from Chinese Pear (Pyrus pyrifolia Nakai)

(2009) Wei Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Inactivation of Aspergillus niger in Mango Nectar by High-Pressure Homogenization Combined with Heat Shock

(2009) Alline A.L. Tribst et al.   JOURNAL OF FOOD SCIENCE

Activation and conformational changes of mushroom polyphenoloxidase by high pressure microfluidization treatment

(2008) Wei Liu et al.   Innovative Food Science & Emerging Technologies

Protein secondary structure analyses from circular dichroism spectroscopy: Methods and reference databases

(2007) Lee Whitmore et al.   BIOPOLYMERS

Ultra-high pressure homogenization treatment combined with lysozyme for controlling Lactobacillus brevis contamination in model system

(2007) Alline A.L. Tribst et al.   Innovative Food Science & Emerging Technologies