Results 151 to 160 of about 31,543 (166)

Heat stability and emulsifying ability of whole egg and egg yolk as related to heat treatment

Food Hydrocolloids, 2005
Stephen Euston, Vassilios Raikos
exaly  

Allergenic activity of heated and ovomucoid-depleted egg white

Journal of Allergy and Clinical Immunology, 1997
A Urisu, Atsuo Urisu, Eiko Wada
exaly  

Ovomucoid Is Not Superior to Egg White Testing in Predicting Tolerance to Baked Egg

Journal of Allergy and Clinical Immunology: in Practice, 2013
Wanda Phipatanakul, Carter R Petty
exaly  

A randomized trial of egg introduction from 4 months of age in infants at risk for egg allergy

Journal of Allergy and Clinical Immunology, 2017
Paul Turner, Dianne E Campbell, Elizabeth Barnes   +2 more
exaly  

Egg-specific IgE and basophil activation but not egg-specific T-cell counts correlate with phenotypes of clinical egg allergy

Journal of Allergy and Clinical Immunology, 2018
Madhan Masilamani, Charuta Agashe, Peter Dawson   +2 more
exaly  

Effects of egg weight on egg quality characteristics

Journal of the Science of Food and Agriculture, 2009
Ebubekir Altuntas
exaly  

Effect of Selenium-Enriched Probiotics on Laying Performance, Egg Quality, Egg Selenium Content, and Egg Glutathione Peroxidase Activity

Journal of Agricultural and Food Chemistry, 2011
Yuhang Sun, Fu Chen, Shengfa Liao
exaly  

How Can the Value and Use of Egg Yolk Be Increased?

Journal of Food Science, 2019
Dong Ahn
exaly  

Effect of egg yolk on the textural, rheology and structural properties of egg gels

Journal of Food Engineering, 2019
Junhua Li, Yujie Su, Cuihua Chang
exaly  

Egg geometry calculation using the measurements of length and breadth

Poultry Science, 2005
Valeriy Narushin
exaly