검색결과 : 9건
| No. | Article |
|---|---|
| 1 |
Use of Span 80 reverse micellar system for the extraction of pectinesterase from lemon peel waste Peng X, Du H, Xu PF, Tang Y, Meng Y, Yuan L Separation Science and Technology, 55(6), 1115, 2020 |
| 2 |
Mining biomass-degrading genes through Illumina-based de novo sequencing and metagenomic analysis of free-living bacteria in the gut of the lower termite Coptotermes gestroi harvested in Vietnam Do TH, Nguyen TT, Nguyen TN, Le QG, Nguyen C, Kimura K, Truong NH Journal of Bioscience and Bioengineering, 118(6), 665, 2014 |
| 3 |
Modeling within the Bayesian framework, the inactivation of pectinesterase in gazpacho by pulsed electric fields Giner-Segui J, Elez-Martinez P, Martin-Belloso O Journal of Food Engineering, 95(3), 446, 2009 |
| 4 |
Effects of thermal treatments on pectinesterase activity determined in blood oranges juices Ingallinera B, Barbagallo RN, Spagna G, Palmeri R, Todaro A Enzyme and Microbial Technology, 36(2-3), 258, 2005 |
| 5 |
A kinetic study on pectinesterase inactivation during continuous pasteurization of orange juice Collet LSFCA, Shigeoka DS, Badolato GG, Tadini CC Journal of Food Engineering, 69(1), 125, 2005 |
| 6 |
Activity of pectin methyl esterase during blanching of peaches Tijskens LMM, Rodis PS, Hertog MLATM, Proxenia N, van Dijk C Journal of Food Engineering, 39(2), 167, 1999 |
| 7 |
Kinetics of combined pressure-temperature inactivation of avocado polyphenoloxidase Weemaes CA, Ludikhuyze LR, Van den Broeck I, Hendrickx ME Biotechnology and Bioengineering, 60(3), 292, 1998 |
| 8 |
Osmotic dehydration of apples. Shrinkage phenomena and the significance of initial structure on mass transfer rates Mavroudis NE, Gekas V, Sjoholm I Journal of Food Engineering, 38(1), 101, 1998 |
| 9 |
The kinetics of pectin methyl esterase in potatoes and carrots during blanching Tijskens LMM, Waldron KW, Ng A, Ingham L, van Dijk C Journal of Food Engineering, 34(4), 371, 1997 |