Catalogo Articoli (Spogli Riviste)

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La ricerca find articoli where authors phrase all words ' Chobert, JM' sort by level,fasc_key/DESCEND, pagina_ini_num/ASCEND ha restituito 45 riferimenti
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    1. Chevalier, F; Chobert, JM; Popineau, Y; Nicolas, MG; Haertle, T
      Improvement of functional properties of beta-lactoglobulin glycated through the Maillard reaction is related to the nature of the sugar

      INTERNATIONAL DAIRY JOURNAL
    2. Sitohy, M; Chobert, JM; Dalgalarrondo, M; Haertle, T
      Factors influencing pepsinolysis of methyl-, ethyl- and propyl-ester derivatives of beta-lactoglobulin

      JOURNAL OF FOOD BIOCHEMISTRY
    3. Chevalier, F; Chobert, JM; Dalgalarrondo, M; Haertle, T
      Characterization of the Maillard reaction products of beta-lactoglobulin glucosylated in mild conditions

      JOURNAL OF FOOD BIOCHEMISTRY
    4. Sitohy, M; Chobert, JM; Haertle, T
      Susceptibility to trypsinolysis of esterified milk proteins

      INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
    5. Sitohy, M; Chobert, JM; Haertle, T
      Improvement of solubility and of emulsifying properties of milk proteins at acid pHs by esterification

      NAHRUNG-FOOD
    6. Sitohy, M; Chobert, JM; Heartle, T
      Peptic hydrolysis of methyl-, ethyl-, and propyl-esters of beta-casein andalpha-lactalbumin

      MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL
    7. Sitohy, M; Chobert, JM; Haertle, T
      Simplified short-time method for the esterification of milk proteins

      MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL
    8. Chevalier, F; Chobert, JM; Molle, D; Haertle, T
      Maillard glycation of beta-lactoglobulin with several sugars: comparative study of the properties of the obtained polymers and of the substituted sites

      LAIT
    9. Chevalier, F; Chobert, JM; Genot, C; Haertle, T
      Scavenging of free radicals, antimicrobial, and cytotoxic activities of the Maillard reaction products of beta-lactoglobulin glycated with several sugars

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    10. Sitohy, M; Chobert, JM; Haertle, T
      Study of factors influencing protein esterification using beta-lactoglobulin as a model

      JOURNAL OF FOOD BIOCHEMISTRY
    11. Rahali, V; Chobert, JM; Haertle, T; Gueguen, J
      Emulsification of chemical and enzymatic hydrolysates of beta-lactoglobulin: characterization of the peptides adsorbed at the interface

      NAHRUNG-FOOD
    12. Ochirkhuyag, B; Chobert, JM; Dalgalarrondo, M; Haertle, T
      Characterization of mare caseins. Identification of alpha(S1)- and alpha(S2)-caseins

      LAIT
    13. Vorob'ev, MM; Dalgalarrondo, M; Chobert, JM; Haertle, T
      Kinetics of beta-casein hydrolysis by wild-type and engineered trypsin

      BIOPOLYMERS
    14. Groubet, R; Chobert, JM; Haertle, T
      Functional properties of milk proteins glycated in mild conditions

      SCIENCES DES ALIMENTS
    15. Todorov, S; Onno, B; Sorokine, O; Chobert, JM; Ivanova, I; Dousset, X
      Detection and characterization of a novel antibacterial substance producedby Lactobacillus plantarum ST 31 isolated from sourdough

      INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
    16. Haertle, T; Chobert, JM
      Recent progress in processing of dairy proteins: A review

      JOURNAL OF FOOD BIOCHEMISTRY
    17. Sitohy, M; Popineau, Y; Chobert, JM; Haertle, T
      Mild method of simultaneous methionine grafting and phosphorylation of soybean globulins improves their functional properties

      NAHRUNG-FOOD
    18. Briand, L; Chobert, JM; Gantier, R; Declerck, N; Tran, V; Leonil, J; Molle, D; Haertle, T
      Impact of the lysine-188 and aspartic acid-189 inversion on activity of trypsin

      FEBS LETTERS
    19. NACKA F; CHOBERT JM; BUROVA T; LEONIL J; HAERTLE T
      INDUCTION OF NEW PHYSICOCHEMICAL AND FUNCTIONAL-PROPERTIES BY THE GLYCOSYLATION OF WHEY PROTEINS

      Journal of protein chemistry
    20. OCHIRKHUYAG B; CHOBERT JM; DALGALARRONDO M; CHOISET Y; HAERTLE T
      CHARACTERIZATION OF WHEY PROTEINS FROM MONGOLIAN YAK, KHAINAK, AND BACTRIAN CAMEL

      Journal of food biochemistry
    21. Chobert, JM; Briand, L; Haertle, T
      Influence of G187W/K188F/D189Y mutation in the substrate binding pocket oftrypsin on beta-casein processing

      JOURNAL OF FOOD BIOCHEMISTRY
    22. CHOBERT JM; BRIAND L; LEONIL J; MOLLE D; HAERTLE T
      ENGINEERING OF TRYPSIN AND ITS IMPACT ON BETA-CASEIN PROCESSING

      Die Nahrung
    23. CHOBERT JM; BRIAND L; TRAN V; HAERTLE T
      BUILDING OF A CATION SWITCH IN TRYPSIN

      Die Nahrung
    24. DIB R; CHOBERT JM; DALGALARRONDO M; BARBIER G; HAERTLE T
      PURIFICATION, MOLECULAR-PROPERTIES AND SPECIFICITY OF A THERMOACTIVE AND THERMOSTABLE PROTEINASE FROM PYROCOCCUS-ABYSSI, STRAIN ST-549, HYPERTHERMOPHILIC ARCHAEA FROM DEEP-SEA HYDROTHERMAL ECOSYSTEM

      FEBS letters
    25. POUVREAU L; CHOBERT JM; BRIAND L; QUILLIEN L; TRAN V; GUEGUEN J; HAERTLE T
      EFFECT OF PEA AND BOVINE TRYPSIN-INHIBITORS ON WILD-TYPE AND MODIFIEDTRYPSINS

      FEBS letters
    26. CHOBERT JM; BRIAND L; TRAN V; HAERTLE T
      HOW THE SUBSTITUTION OF K188 OF TRYPSIN BINDING-SITE BY AROMATIC-AMINO-ACIDS CAN INFLUENCE THE PROCESSING OF BETA-CASEIN

      Biochemical and biophysical research communications
    27. CHOBERT JM; BRAND L; HERTLE T
      ENGINEERING OF NOVEL PROTEOLYTIC SPECIFICITIES BY SITE-DIRECTED MUTAGENESIS OF TRYPSIN

      The FASEB journal
    28. BRIAND L; CHOBERT JM; TAUZIN J; DECLERCK N; LEONIL J; MOLLE D; TRAN V; HAERTLE T
      REGULATION OF TRYPSIN ACTIVITY BY CU2-BINDING SITE( CHELATION OF THE SUBSTRATE)

      Protein engineering
    29. CHOBERT JM; BRIAND L; DUFOUR E; DIB R; DALGALARRONDO M; HAERTLE T
      HOW TO INCREASE BETA-LACTOGLOBULIN SUSCEPTIBILITY TO PEPTIC HYDROLYSIS

      Journal of food biochemistry
    30. OCHIRKHUYAG B; CHOBERT JM; DALGALARRONDO M; CHOISET Y; HAERTLE T
      CHARACTERIZATION OF CASEINS FROM MONGOLIAN YAK, KHAINAK, AND BACTRIANCAMEL

      Le Lait
    31. VENIEN A; LEVIEUX D; ASTIER C; BRIAND L; CHOBERT JM; HAERTLE T
      PRODUCTION AND EPITOPIC CHARACTERIZATION OF MONOCLONAL-ANTIBODIES AGAINST BOVINE BETA-LACTOGLOBULIN

      Journal of dairy science
    32. CHOBERT JM; BRIAND L; GUEGUEN J; POPINEAU Y; LARRE C; HAERTLE T
      RECENT ADVANCES IN ENZYMATIC MODIFICATIONS OF FOOD PROTEINS FOR IMPROVING THEIR FUNCTIONAL-PROPERTIES

      Die Nahrung
    33. KABADJOVA P; VLAHOV S; DALGALARRONDO M; DOUSSET X; HAERLE T; BRIAND L; CHOBERT JM
      ISOLATION AND DISTRIBUTION OF STREPTOMYCES POPULATIONS WITH HEAT-RESISTANT COLLAGENOLYTIC ACTIVITY FROM 2 PROTEIN-RICH AREAS IN BULGARIAN SOILS

      Folia microbiologica
    34. DIB R; CHOBERT JM; DALGALARRONDO M; HAERTLE T
      SECONDARY STRUCTURE CHANGES AND PEPTIC HYDROLYSIS OF BETA-LACTOGLOBULIN INDUCED BY DIOLS

      Biopolymers
    35. DALGALARRONDO M; DUFOUR E; CHOBERT JM; BERTRANDHARB C; HAERTLE T
      PROTEOLYSIS OF BETA-LACTOGLOBULIN AND BETA-CASEIN BY PEPSIN IN ETHANOLIC MEDIA

      International dairy journal
    36. BRIAND L; CHOBERT JM; HAERTLE T
      PEPTIC PROTEOLYSIS OF ESTERIFIED BETA-CASEIN AND BETA-LACTOGLOBULIN

      International journal of peptide & protein research
    37. SITOHY M; CHOBERT JM; HAERTLE T
      PHOSPHORYLATION OF BETA-LACTOGLOBULIN USING AMINO-ACIDS AS THE SOLE BASE AND NUCLEOPHILE OF THE REACTION

      Journal of protein chemistry
    38. CHOBERT JM; BRIAND L; GRINBERG V; HAERTLE T
      IMPACT OF ESTERIFICATION ON THE FOLDING AND THE SUSCEPTIBILITY TO PEPTIC PROTEOLYSIS OF BETA-LACTOGLOBULIN

      Biochimica et biophysica acta. Protein structure and molecular enzymology
    39. SITOHY M; CHOBERT JM; HAERTLE T
      PHYSICOCHEMICAL CHARACTERIZATION OF MONOMERIC CHEMICALLY PHOSPHORYLATED CASEINS

      Journal of food biochemistry
    40. SITOHY M; CHOBERT JM; HAERTLE T
      AMINO-ACID GRAFTING OF BETA-LACTOGLOBULIN MEDIATED BY PHOSPHORUS OXYCHLORIDE

      International journal of biological macromolecules
    41. SITOHY M; CHOBERT JM; POPINEAU Y; HAERTLE T
      FUNCTIONAL-PROPERTIES OF BETA-LACTOGLOBULIN PHOSPHORYLATED IN THE PRESENCE OF DIFFERENT ALIPHATIC-AMINES

      Le Lait
    42. SITOHY M; CHOBERT JM; HAERTLE T
      PHOSPHORYLATION OF BETA-LACTOGLOBULIN UNDER MILD CONDITIONS

      Journal of agricultural and food chemistry
    43. BRIAND L; CHOBERT JM; HAERTLE T
      TRYPTIC HYDROLYSIS OF ESTERIFIED BETA-CASEIN AND BETA-LACTOGLOBULIN

      Milchwissenschaft
    44. SITOHY M; CHOBERT JM; HAERTLE T
      INFLUENCE OF THE REACTION CONDITIONS ON THE CHEMICAL PHOSPHORYLATION OF MILK-PROTEINS

      Milchwissenschaft
    45. BERTRANDHARB C; NICOLAS MG; DALGALARRONDO M; CHOBERT JM
      DETERMINATION OF ALKYLATION DEGREE BY 3 COLORIMETRIC METHODS AND AMINO-ACID-ANALYSIS - A COMPARATIVE-STUDY

      Sciences des aliments


ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 13/08/20 alle ore 02:29:17