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27篇 您的检索式：作者名="CATIGNANI G L"

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	题名	作者	年代	出处	被引量
1	An alpha-tocopherol binding protein in rat liver cytoplasm显示文摘	Catignani G L	1975	Biochem Biophys Res Commun1975，67，：	1
2	A rapid fluorimetric assay for measurement of peptidase activity 显示文摘	Porter D H Swaisgood H E Catignani G L	1982	Analytical Biochemistry1982，123，：	1
3	Biodefense properties of milk:the role of antimicrobial proteins and peptides显示文摘	CLARE D A CATIGNANI G L SWAISGOOD H E	2003	Current Pharmaceutical Design2003，，9：	1
4	Effects of alkali treatment and treatment in the prenceof fructose on digestibility of food proteins asdeter-mined by and immobilized digestive enzyme assay (I-DEA) 显示文摘	CHUNG S Y SWAISGOOD H E CATIGNANI G L	1986	Journal of Agricultural and Food Chemis-try1986，34，3：	1
5	A fluorimetric assay for available lysine in proteins显示文摘	Goodno C C Swaisgood H E Catignani G L	1981	Analytic Biochemi slry1981，115，1：	1
6	Antioxidants and prevention of chronic disease显示文摘	WILLCOX J K ASH S L CATIGNANI G L	2004	Crit Rev Food Sci Nutr2004，44，4：	1
7	Tomatoes and cardiovascular diseases显示文摘	WILLCOX J K CATIGNANI G L LAZARUS S	2003	Critical Review in Food Science and Nutrition2003，43，1：	1
8	Protein digestibility: in vitro meth- ods of assessment显示文摘	Swaisgood H E Catignani G L	1991	Adv Food Nurt Res1991，35，：	1
9	Biodefense properties of milk : The role of antimicrobial proteins and peptides 显示文摘	Clare D A Catignani G L Swaisgood H E	2003	Current Pharmaceutical Design2003，9，：	1
10	A fluorimetric assay for available lysine in proteins显示文摘	GOODNO C C SWAISGOOD H E CATIGNANI G L	1981	Analytical Biochemistry1981，115，1：	1
11	Cross-Linkingand rheological changes of whey proteins treated withmicrobial transglutaminase 显示文摘	Truong V D D A Clare G L Catignani	2004	Journal of Agricultural andFood Chemistry2004，52，5：	1
12	Antioxidants and prevention of chronic disease 显示文摘	Willcox J K Ash S L Catignani G L	2004	Critical Reviews in Food Science and Nutrition2004，44，4：	1
13	Improved emulsifying properties of β -barred domain peptides obtained by membrane-fractionation of a limited tryptic hydrolysate of β -lactoglobulin显示文摘	Huang X L L Catignani G L Swaisgood H E	1996	Journal of Agricultural and Food Chemistry1996，44，：	1
14	Antioxidants and prevention of chronic disease 显示文摘	Willcox J K Ash S L Catignani G L	2004	Critical Reviews in Food Science and Nutrition2004，44，：	1
15	Improved emulsifying properties if β-barrel domain peptides obtained by membrane-fractionation of a limited tryptic hydrolysate of β-lactoglobulin显示文摘	HUANG X L CATIGNANI G L SWAISGOOD H E	1996	J Agric Food Chem1996，44，：	1
16	A fluorimetric assay for available lysine in proteins显示文摘	Goodno C C Swaisgood H E Catignani G L	1981	Analytical Biochemistry1981，115，1：	1
17	Protein digestibility: in vitro methods of assessment显示文摘	SWAISGOOD H E CATIGNANI G L	1991	Adv Food Nutr Res1991，35，：	1
18	Crosslinking and rheological changes of whey proteins treated with microbial transglutaminase 显示文摘	Truong van-den Clare D A Catignani G L	2004	Journal of Agricultural and Food Chemistry2004，52，：	1
19	Cross-linking and rheological changes of whey proteins treated with microbial transglutaminase显示文摘	TRUONG V D CLARE D A CATIGNANI G L	2004	Agricultural and Food Chemistry2004，52，5：	1
20	A uorimetric assay for available lysine in proteins 显示文摘	Goodno C C Swaisgood H E Catignani G L	1981	Analytical Biochemistry1981，115，1：	1

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