Different Analytical Approaches in Assessing Antibacterial Activity and the Purity of Commercial Lysozyme Preparations for Dairy Application

Absence of Allergic Reactions to Egg White Lysozyme Additive in Grana Padano Cheese

(2013) Amerigo Iaconelli et al.   JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION

Effects of Lysozyme on the Microbiological Stability and Organoleptic Properties of Unpasteurized Beer

(2012) T. Silvetti et al.   JOURNAL OF THE INSTITUTE OF BREWING

Prevalence and stability of lysozyme in cheese

(2011) N. Schneider et al.   FOOD CHEMISTRY

Succinimidyl Residue Formation in Hen Egg-White Lysozyme Favors the Formation of Intermolecular Covalent Bonds without Affecting Its Tertiary Structure

(2010) Yann Desfougères et al.   BIOMACROMOLECULES

Gallin; an antimicrobial peptide member of a new avian defensin family, the ovodefensins, has been subject to recent gene duplication

(2010) Daoqing Gong et al.   BMC IMMUNOLOGY

Lipocalin-Type Prostaglandin D Synthase and Egg White Cystatin React with IgE Antibodies from Children with Egg Allergy

(2010) Makiko Suzuki et al.   ALLERGOLOGY INTERNATIONAL

Detection of hen’s egg white lysozyme in food: Comparison between a sensitive HPLC and a commercial ELISA method

(2009) Barbara Kerkaert et al.   FOOD CHEMISTRY

Analysis of lysozyme in cheese by immunocapture mass spectrometry

(2009) Nadine Schneider et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Structural studies of hen egg-white lysozyme dimer: Comparison with monomer

(2008) Bahman Maroufi et al.   BIOCHIMICA ET BIOPHYSICA ACTA-PROTEINS AND PROTEOMICS

Lysozyme dimer association: Similarities and differences compared with lysozyme monomer association

(2007) Kazuo Onuma et al.   JOURNAL OF CRYSTAL GROWTH