Published in J Agric Food Chem on April 21, 2004
Modification of ovalbumin with a rare ketohexose through the Maillard reaction: effect on protein structure and gel properties. J Agric Food Chem (2004) 0.93
Influence of a rare sugar, d-Psicose, on the physicochemical and functional properties of an aerated food system containing egg albumen. J Agric Food Chem (2008) 0.86
Transepithelial transports of rare sugar D-psicose in human intestine. J Agric Food Chem (2013) 0.83
Protective effect of montmorillonite on plasmid DNA in oral gene delivery into small intestine. Biol Pharm Bull (2004) 0.83
Antioxidant effects of Maillard reaction products obtained from ovalbumin and different D-aldohexoses. Biosci Biotechnol Biochem (2006) 0.81
Molecular cloning and expression of the gene encoding family 19 chitinase from Streptomyces sp. J-13-3. Biosci Biotechnol Biochem (2004) 0.81
Structural and physicochemical characteristics of novel basic proteins isolated from duck egg white. Biosci Biotechnol Biochem (2008) 0.79
Evaluation of the site specific protein glycation and antioxidant capacity of rare sugar-protein/peptide conjugates. J Agric Food Chem (2005) 0.79
Mechanism of vinorelbine-induced radiosensitization of human small cell lung cancer cells. Cancer Chemother Pharmacol (2002) 0.78
Heat-induced gels of egg white/ovalbumins from five avian species: thermal aggregation, molecular forces involved, and rheological properties. J Agric Food Chem (2002) 0.78
Preparation of antimicrobial reduced lysozyme compatible in food applications. J Agric Food Chem (2003) 0.78
Cloning and characterization of the gene encoding endo-beta-1,3-glucanase from Arthrobacter sp. NHB-10. Biosci Biotechnol Biochem (2007) 0.77
Effects of a lactoperoxidase-thiocyanate-hydrogen peroxide system on Salmonella enteritidis in animal or vegetable foods. Int J Food Microbiol (2004) 0.77
Multiple biological functions of novel basic proteins isolated from duck egg white: duck basic protein small 1 (dBPS1) and 2 (dBPS2). J Agric Food Chem (2011) 0.77
Effects of mono- and disaccharides on the antimicrobial activity of bovine lactoperoxidase system. J Food Prot (2011) 0.76
Rheological characteristics of heat-induced custard pudding gels with high antioxidative activity. Biosci Biotechnol Biochem (2006) 0.76
Causative agent of vascular pain among photodegradation products of dacarbazine. J Pharm Pharmacol (2002) 0.75
Effect of D-psicose used as sucrose replacer on the characteristics of meringue. J Food Sci (2014) 0.75