The effect of microwave on the interaction of flavour compounds with G-actin from grass carp (Catenopharyngodon idella )

Effect of trypsin treatments on the structure and binding capacity of volatile compounds of myosin

(2017) Tong Lv et al.   FOOD CHEMISTRY

Odour characteristics of seafood flavour formulations produced with fish by-products incorporating EPA, DHA and fish oil

(2016) I. Peinado et al.   FOOD CHEMISTRY

Study on lipolysis-oxidation and volatile flavour compounds of dry-cured goose with different curing salt content during production

(2016) Wang Ying et al.   FOOD CHEMISTRY

Binding of Aroma Compounds with Myofibrillar Proteins Modified by a Hydroxyl-Radical-Induced Oxidative System

(2014) Feibai Zhou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Structural Evaluation of Myofibrillar Proteins during Processing of Cantonese Sausage by Raman Spectroscopy

(2011) Weizheng Sun et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of microwave irradiation on secondary structure of α-amylase by circular dichroism

(2011) Xiao-yun Zhang et al.   JOURNAL OF CENTRAL SOUTH UNIVERSITY OF TECHNOLOGY

Probing the Binding Interaction of a Phenazinium Dye with Serum Transport Proteins: A Combined Fluorometric and Circular Dichroism Study

(2010) Debosreeta Bose et al.   PHOTOCHEMISTRY AND PHOTOBIOLOGY

Influence of recooking on volatile and non-volatile compounds found in silver carp Hypophthalmichthys molitrix

(2009) Jing-Ke Liu et al.   FISHERIES SCIENCE

Interactions between aroma compounds and β-lactoglobulin in the heat-induced molten globule state

(2009) Laurette Tavel et al.   FOOD CHEMISTRY

Non-Thermal effects in the microwave induced unfolding of proteins observed by chaperone binding

(2008) Doaa F. George et al.   BIOELECTROMAGNETICS

Effect of pork meat proteins on the binding of volatile compounds

(2007) María Pérez-Juan et al.   FOOD CHEMISTRY