Inhibition of oxidative stress in blood platelets by different phenolics from Yucca schidigera Roezl. bark

By Olas B.   Wachowicz B.   Stochmal A.   Oleszek W.  

Nutrition, Vol. 19, Iss. 7, 2003-07 ,pp. : 633-640

Elsevier

Access to resources Recommend Favorite

Fractionation by thermal coagulation of lupin proteins: physicochemical characteristics

By Chango A.   Villaume C.   Bau H.M.   Nicolas J.P.   Mejean L.  

Food Research International, Vol. 28, Iss. 1, 1995-01 ,pp. : 91-99

Elsevier

Access to resources Recommend Favorite

Assessing Quality of Life in Individuals with Hereditary Blood Coagulation Disorders

By Solovieva S.   Santavirta N.   Santavirta S.   Konttinen Y.T.  

Quality of Life Research, Vol. 13, Iss. 5, 2004-06 ,pp. : 987-1000

Springer Publishing Company

Access to resources Recommend Favorite

Physicochemical characteristics and rennet coagulation time of ultrafiltered goat milk

By Mehaia M.A.   El-Khadragy S.M.  

Food Chemistry, Vol. 62, Iss. 3, 1998-07 ,pp. : 257-263

Elsevier

Access to resources Recommend Favorite

Changes in composition and functional properties of proteins and their contributions to Nham characteristics

By Visessanguan W.   Benjakul S.   Riebroy S.   Thepkasikul P.  

Meat Science, Vol. 66, Iss. 3, 2004-03 ,pp. : 579-588

Elsevier

Access to resources Recommend Favorite