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33篇 您的检索式：作者名="Stepaniak L"

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	题名	作者	年代	出处	被引量
1	Relationship between proteolysis and angiotensin-1-converting enzyme inhibition in different cheeses 显示文摘	Pripp A Srensen R Stepaniak L	2006	LWT-Food science and technology2006，39，6：	1
2	Latent bioactive peptides in milk proteins: proteolytic activation and significance in dairy processing显示文摘	Gobbetti M Stepaniak L de Angelis M	2002	Critical Reviews in Food Science and Nutrition2002，42，3：	1
3	Psychrotrophs and their enzymes in milk and dairy products:Quality aspects 显示文摘	Scrhaug T Stepaniak L	1997	Trends in Food Science & Technology1997，8，2：	1
4	Quantitativestructure activity relationship modelling of peptides and proteins as atool in food science显示文摘	PRIPPA A H ISAKSSON T STEPANIAK L	2005	Trends in Food Science & Technology2005，16，：	1
5	Quantitativestructure-activity relationship modelling of ACE-inhibitory peptidesderived from milk proteins显示文摘	PRIPP A H ISAKSSON T STEPANIAK L	2004	European Food Research andTechnology2004，219，6：	1
6	Latant Bioactive Peptides in Milk Proteins:Proteolytic Activation and Significance in Dairy Processing显示文摘	GOBBEYYI M STEPANIAK L ANGELIS M D E CORSETTI A CAGNO R D I	2002	Critical Review on Food Science and Nutrition2002，42，：	1
7	Relationship between proteolysis and angiotensin-I-eonverting enzyme inhibition in different cheeses显示文摘	Pripp A H Srensen R Stepaniak L	2006	LWT-I%od Science & Technology2006，36，6：	1
8	Quantitative structure - activity relationship modeling of ACE - inhibitory peptides derived from milk proteins显示文摘	Pripp A H Isaksson T Stepaniak L	2004	European Food Research and Technology2004，219，：	1
9	Latent bioactive peptides in milk proteins:proteolytic activation and significance in dairy processing显示文摘	GOBBETTI M STEPANIAK L ANGELIS M	2002	Critical Reviews in Food Science and Nutrition2002，42，：	1
10	Quantitative structure-activity relationship modelling of ACE-inhibitory peptides derived from milk proteins显示文摘	Pripp A H Isaksson T Stepaniak L	2004	European Food Research and Technology2004，219，6：	1
11	Quantitative structure activity relationship modelling of peptides and proteins as a tool in food science 显示文摘	Prippa A H Isakssonb T Stepaniak L	2005	Trends in Food Science and Technology2005，16，：	1
12	Psychrotrophs and Their Enzymes in Milk and Dairy Products: Quality Aspects 显示文摘	SORHAUG T STEPANIAK L	1997	Trends in Food and Science Technology1997，8，：	1
13	Effect of peptides from the sequence 58-72 of β-casein on the activity of endopeptidase, aminopeptidase and X-prolyldipeptidyl aminopeptidase from Lactococcus显示文摘	FOX P F GRABSKA J J	1995	Agric Food Chem1995，43，：	1
14	Psychrotrophs and their enzymes in milk and dairy products: quality aspects 显示文摘	Scrhaug T Stepaniak L	1997	Trends in Food Science & Technology1997，8，2：	1
15	Latent bioactive peptides in milk proteins:proteolytic activation and significance in dairy processing显示文摘	GOBBETTI M STEPANIAK L DE ANGELIS M	2002	Cri Rev Food Sci Nutri2002，42，3：	1
16	Dairy enzymology显示文摘	Stepaniak L	2004	International Journal of Diary Technology2004，57，23：	1
17	Psychrotrophs and their enzymes in milk and dairy products:Quality aspects 显示文摘	Sorhaug T Stepaniak L	1997	Trends in Food Science & Technology1997，8，：	1
18	Effect of peptides from the sequence 58-72 of β-casein on the activity of endopeptidase,aminopeptidase and X-prolyldipeptidyl aminopeptidase from Lactococcus显示文摘	STEPANIAK L FOX P F GRABSKA J J	1995	Agric Food Chem1995，43，：	1
19	Latent bioactive peptides in milk proteins: Proteolytic activation and significance in dairy processing显示文摘	Gobetti M Stepaniak L	2002	Critical Reviews in Food Science and Nutrition2002，，：	1
20	Latent bioactive peptides in milk proteins: proteolytic activationand significance in dairy processing显示文摘	Gobbetti M Stepaniak L De Angelis M	2002	Crit Rev Food Sci Nutr2002，42，：	1

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