维普期刊资源整合服务平台（V6.5）

维普中文期刊产品整合服务

15篇 您的检索式：作者名="Iametti"

选中清除导出查看参考文献查看引证文献引用追踪共1页首页上一页第1页下一页末页 /1 跳转

		题名	作者	年代	出处	被引量
	1	Modifications of high-order structures upon heating of β-lactoglobulin:Dependence on the protein concentration显示文摘	Iametti S Cairolli S B De gregori	1995	J Agric Food chem1995，43，：	1
	2	Structural changes of soy proteins at the oil- water interface studied byfluorescence spectroscopy 显示文摘	Keerati - u - rai M Miriani M Iametti S	2012	Colloids and Surfaces B: Biointerfaces2012，93，1：	1
	3	Transglutaminase treatment of brown rice flour:A chromatographic,electrophoretic and spectroscopic study of protein modifications显示文摘	Barbiroli A G Iametti S Bonomi F	2012	Food Chemistry2012，，：	1
	4	Characterization of high-pressure-treated egg albumen显示文摘	IAMETTI S DONNIZZELLI E PITTIA Pe t al	1999	Journal of Agricultural and FoodChemistry1999，47，9：	1
	5	Characterization of high-pressure-treated egg albumen显示文摘	IAMETTI S DONNIZZELLI E PITTIA P	1999	Journal of Agricultural and Food Chemistry1999，47，9：	1
	6	Thermal unfolding of monomeric and dimeric beta-lactoglobulins 显示文摘	Fessas D Iametti S Schiraldi A	2001	Eu- ropean Journal of Biochemistry2001，268，20：	1
	7	Denaturation of soy proteins in solution and at the oil–water interface: A fluorescence study显示文摘	M. Miriani M. Keerati-u-rai M. Corredig S. Iametti F. Bonomi	2010	Food Hydrocolloids2010，，4：	1
	8	Characterization of high-pressure-treated egg albumen显示文摘	IAMETTI S DONNIZZELLI E PITTIA P	1999	J Agric Food Chem1999，47，9：	1
	9	Structuralchanges of soy proteins at the oil -water interface studied by fluorescence spec- troscopy显示文摘	Keerati-u-rai M Miriani M Iametti S	2012	Colloids and Surfaces B Biointerfaces2012，93，1：	1
	10	Unfolding intermediate in the peroxisomal flavoprotein D-amino acid oxidase显示文摘	Caldinelli L Iametti S Barbiroli A	2004	The Journal of Biological Chemistry2004，279，28：	1
	11	Characterisation of gluten-free pasta through conventional and innovative methods : evaluation of the uncooked products 显示文摘	Mariotti M Iametti S Cappa C	2011	Jour- nal of cereal science2011，53，3：	1
	12	Contribution of the dimeric state to the thermal stability of the flavoprotein D-amino acid oxidase显示文摘	Pollegioni L Iametti S Fessas D	2003	Protein Science2003，12，5：	1
	13	Reversible and irreversible modifications of beta-lactoglobulin upon exposure to heat显示文摘	CAIROLI S IAMETTI S BONOMI F	1994	J Protein Chem1994，13，3：	1
	14	Reduction of immunoreactivity of bovine β-lactoglobulin upon combined physical and proteolytic treatment显示文摘	Bonomi F Fiocchi A Fr?ki?r H Gaiaschi A Iametti S Poiesi C Rasmussen P Restani P Rovere P	2003	Journal of Dairy Research2003，70，1：	1
	15	Structural changes of soy proteins at the oil-water by fluorescence spectroscopy显示文摘	Keerati-u-rai M Miriani M Iametti S	2012	Colloids and Surfaces B: Biointerfaces2012，93，1：	1

返回顶部每页显示：

共1页首页上一页第1页下一页末页 /1 跳转

goolge学术搜索-维普

网站首页 | 关于我们 | 联系我们 | 产品服务 | 客服中心 | 广告服务 | 版权声明 | 网站联盟 | 友情链接 | 售卡网点

版权所有© 渝B2-20050021-1　渝公网安备 50019002500403号　违法和不良信息举报中心

互联网出版许可证新出网证(渝)字10号全国400电话 - 免长途话费