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104篇 您的检索式：作者名="Chobert"

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	题名	作者	年代	出处	被引量
1	Technological properties of candidate probiotic Lactobacillus plantarum strains显示文摘	Ralitsa Georgieva Ilia Iliev Thomas Haertlé Jean-Marc Chobert Iskra Ivanova Svetla Danova	2009	International Dairy Journal2009，，11：	2
2	Improvement of functional properties of β-lactoglobulin glycated through the Maillard reaction is related to the nature of the Sugar显示文摘	Chobert J-M Popineau Y	2001	International Dairy Journal2001，11，：	1
3	Improve-ment of functional properties of 13-Lactoglobulin glycated through the Maillard reaction is related to the nature of the sugar显示文摘	Chevalier F Chobert J M Popineau Y		0，，11：	1
4	Growth arrest specific protein 6 deficiency impairs liver tissue repair after acute toxic hepatitis in mice显示文摘	LAFDIL F CHOBERT MN DEVEAUX V	2009	Hepatology2009，51，1：	1
5	Solubilityand emulsifying properties of caseins and whey proteins modified enzy-matically by trypsin显示文摘	CHOBERT J M BERTRAND-HARB C NICOLUS M G	1998	Journal of Agricultural and Food Chemistry1998，36，5：	1
6	Scavenging of freeradicals, antimicrobial, and cytotoxic activities of the Maillard reactionproducts of a-lactoglobulin glycated with several sugars显示文摘	CHEVALIER F CHOBERT J M GENOT C	2001	Journal ofAgricultural and Food Chemistry2001，49，10：	1
7	Proteolysis of β-lactoglobulin and β-casein by pepsin in ethanolic media显示文摘	Dalgalarrondo M Dufour E Chobert J M	1995	International Dairy Journal1995，5，：	1
8	Differential Expression of the Rat γ-Glutamyl Transpeptidase Gene Promoters along with Differentiation of Hepatoblasts into Biliary or Hepatocytic Lineage显示文摘	Nathalie Holic Takanobu Suzuki Anne Corlu Dominique Couchie Marie No?le Chobert Christiane Guguen-Guillouzo Yannick Laperche	2000	The American Journal of Pathology2000，，2：	1
9	Recent advances in enzymatic modifications of food proteins for improving their functional properties显示文摘	CHOBERT J M BRIAND L GUEGUEN J	1996	Food1996，40，4：	1
10	Phosphorylation of β - lactoglobulin under mild conditions显示文摘	SITOHY M CHOBERT J M HAERTLE T	1995	J Agric Food Chem1995，43，：	1
11	Solubility and emulsifying properties of caseins and whey proteins modified enzymatically by trypsin 显示文摘	Chobert J M Bertrand-harb C Nicolas M G	1988	Journal of Agri- cultural and Food Chemistry1988，36，5：	1
12	Functional properties of milk proteins glycated in mild conditions显示文摘	GROUBET R CHOBERT J M HAERTLE T	1999	Science des Aliments1999，19，：	1
13	Growth arrest-specific protein6 deficiency impairs liver tissue repair after acute toxic hepatitis inmice显示文摘	Lafdil F Chobert MN Deveaux V	2009	J Hepatol2009，，：	1
14	Emusification of chemical and enzymatic hydrolysates of β-lactogobulin characterization of the peptids adsorbed at the interface显示文摘	Rahali V Chobert J M Hatertle T	2000	Nahrung/Food2000，44，：	1
15	Functional properties of milk proteins glycated in mild conditions显示文摘	GROUBET R CHOBERT J M HAERTLE T	1999	Science des Aliments1999，19，：	1
16	Solubility and emulsifying properties of caseins and whey proteins modifi ed enzymatically by trypsin显示文摘	CHOBERT J M CATHERINE B H NICOLAS M G	1988	J Agric and Food Chem1988，36，：	1
17	Solubility and emulsifying properties of casein and whey proteins modified enzymatically by trypsin显示文摘	J M Chobert B H Catherine M G Nicolas	1988	Joumal of Agriculture and Food Chemistry1988，36，5：	1
18	Specific limited hydrolysis and phosphorylation of food proteins for improvement of functional and nutritional properties显示文摘	Chobert Jean-Marc Sitohy Mahmoud Whitaker John R	1987	Journal of the American Oil Chemists Society1987，64，：	1
19	Improvement offunctional properties of p _ lactoglobulin glycated through theMaillard reaction is related to the nature of the sugar 显示文摘	Chevalier F Chobert J M Popineau Y	2001	International Dairy Journal2001，11，3：	1
20	Interactions between Esterified Whey Proteins (α-Lactalbumin and β-Lactoglobulin ) and DNA Studied by Differential Spectroscopy显示文摘	Sitohy M Chobert J Schmidt M	2006	Journal of Pratein Chemistry2006，20，8：	1

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