Analysis of the skeletal configuration of crystalline hen egg-white lysozyme. [PDF]
, 1967 David A. Brant, Paul Schimmel
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Environmental Toxicology and Chemistry, EarlyView.Abstract Efforts to use transcriptomics for toxicity testing have classically relied on the assumption that chemicals consistently produce characteristic transcriptomic signatures that are reflective of their mechanism of action. However, the degree to which transcriptomic responses are conserved across different test methodologies has seldom been ...
Paul Béziers +10 more
wiley +1 more source
From Hen Nutrition to Baking: Effects of Pomegranate Seed and Linseed Oils on Egg White Foam Stability and Sponge Cake Quality. [PDF]
FoodsLukasiewicz M +8 more
europepmc +1 more source
Rhizoid Differentiation in Fucus Eggs Labeled with Calcofluor White and Birefringence of Cell Wall
, 1969 Singo Nakazawa +2 more
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The Role of Proteins in the Sensory Perception/Organoleptic Properties of Food
Food Chemistry International, EarlyView.Protein structure controls sensory attributes such as flavor, texture, and aroma. This can occur during amino acid breakdown, Maillard reactions and lipid–protein interactions which generate flavor profiles. Bioactive peptides also provide taste and health benefits.
Tharuka Wijesekara, Idaresit Ekaette
wiley +1 more source
Application of the Chitooligosaccharides and Fluorescence Polarization Technique for the Assay of Active Lysozyme in Hen Egg White. [PDF]
BiomoleculesMukhametova LI +8 more
europepmc +1 more source
Comparison of the Amino Acid Sequence of Bovine α-Lactalbumin and Hens Egg White Lysozyme
, 1967 Keith Brew +2 more
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Detection and Identification of Salmonella from Dried Whole Egg, Dried Egg Yolk, and Dried Egg White: Report of a Collaborative Study [PDF]
, 1967 Paul L Poelma
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Sustainable Protein Processing of Flaxseed By‐Product: Nutritional Quality and Functional Properties
Food Frontiers, EarlyView.Due to its high protein content, flaxseed meal is a promising protein source. Food processing can enhance the protein quality and functional properties of flaxseed meal. Processed flaxseed meal presents low antinutritional factor concentrations, and Lysine is the first limiting amino acid for raw and processed flaxseed meals.
Amanda Gomes Almeida Sá +3 more
wiley +1 more source