검색결과 : 48건
| No. | Article |
|---|---|
| 1 |
Inclusion of IgY in a dog's diet has moderate impact on the intestinal microbial fermentation Scheraiber M, Grzeskowiak L, Zentek J, Barbosa FF, Felix AP, da Silva AVF Journal of Applied Microbiology, 127(4), 996, 2019 |
| 2 |
Effect of egg yolk on the textural, rheology and structural properties of egg gels Zhang MQ, Li JH, Chang CH, Wang CY, Li X, Su YJ, Yang YJ Journal of Food Engineering, 246, 1, 2019 |
| 3 |
Development of Adenosine Deaminase-Specific IgY Antibodies: Diagnostic and Inhibitory Application Lupicka-Slowik A, Psurski M, Grzywa R, Bobrek K, Smok P, Walczak M, Gawel A, Stefaniak T, Oleksyszyn J, Sienczyk M Applied Biochemistry and Biotechnology, 184(4), 1358, 2018 |
| 4 |
Back to the past: deciphering cultural heritage secrets by protein identification Giuffrida MG, Mazzoli R, Pessione E Applied Microbiology and Biotechnology, 102(13), 5445, 2018 |
| 5 |
Effects of freezing and thawing treatment on the rheological and textural characteristics and micro-structure of heat-induced egg yolk gels Liu JY, Lv Y, Mo XB, Duan SS, Tong QG Journal of Food Engineering, 216, 144, 2018 |
| 6 |
Analysis of color changes in chicken egg yolks and whites based on degree of thermal protein denaturation during ohmic heating and water bath treatment Llave Y, Fukuda S, Fukuoka M, Shibata-Ishiwatari N, Sakai N Journal of Food Engineering, 222, 151, 2018 |
| 7 |
Gels Prepared from Egg Yolk and Its Fractions for Tissue Engineering Rodil A, Laca A, Paredes B, Rendueles M, Meana A, Diaz M Biotechnology Progress, 32(6), 1577, 2016 |
| 8 |
Antioxidant and ACE Inhibitory Bioactive Peptides Purified from Egg Yolk Proteins Yousr M, Howell N International Journal of Molecular Sciences, 16(12), 29161, 2015 |
| 9 |
Effectiveness of egg yolk immunoglobulin against the intracellular salmonid pathogen Piscirickettsia salmonis Oliver C, Valenzuela K, Silva H, Haro RE, Cortes M, Sandoval R, Pontigo JP, Alvarez C, Figueroa JE, Avendano-Herrera R, Troncoso JM, Yanez AJ Journal of Applied Microbiology, 119(2), 365, 2015 |
| 10 |
Effect of spray-drying and storage conditions on the physical and functional properties of standard and n-3 enriched egg yolk powders Rannou C, Queveau D, Beaumal V, David-Briand E, Le Borgne C, Meynier A, Anton M, Prost C, Schuck P, Loisel C Journal of Food Engineering, 154, 58, 2015 |