| Rank | Title | Journal | Year | PubWeight™‹?› |
|---|---|---|---|---|
| 1 | 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 |
| 2 | Evaluation of the site specific protein glycation and antioxidant capacity of rare sugar-protein/peptide conjugates. | J Agric Food Chem | 2005 | 0.79 |
| 3 | Dielectric study of heat-denatured ovalbumin in aqueous solution by time domain reflectometry method. | J Agric Food Chem | 2004 | 0.75 |