Secondary structure of food proteins by Fourier transform spectroscopy in the mid-infrared region

No abstract is available for this paper.

• Publication year

  2010

• Venue

  Amino Acids

• Publication date

  2010-03-01

• Fields of study

  Agricultural and Food Sciences, Medicine, Chemistry

• Identifiers
  DOI 10.1007/s00726-009-0274-3PMID 19350368
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

• Applications of Infrared Spectroscopy to Biochemical, Food, and Agricultural Processes

  2008cited by this paper
• Method for the Estimation of the Mean Lorentzian Bandwidth in Spectra Composed of an Unknown Number of Highly Overlapped Bands

  2008cited by this paper
• Application of Fourier transform infrared spectroscopy to legume seed flour analysis

  2008influential reference
• A study of the soluble complexes formed during calcium binding by soybean protein hydrolysates.

  2008cited by this paper
• Effects of brine salting with regard to raw material variation of Atlantic salmon (Salmo salar) muscle investigated by Fourier transform infrared microspectroscopy.

  2008cited by this paper
• Vibrational spectroscopy applied to the study of milk proteins

  2007cited by this paper
• Selenium alters the lipid content and protein profile of rat heart: an FTIR microspectroscopic study.

  2007cited by this paper
• Myowater dynamics and protein secondary structural changes as affected by heating rate in three pork qualities: a combined FT-IR microspectroscopic and 1H NMR relaxometry study.

  2007cited by this paper
• Effects of lipoic acid supplementation on rat brain tissue: An FTIR spectroscopic and neural network study

  2007cited by this paper
• FTIR investigation of spray-dried milk protein concentrate powders

  2007cited by this paper
• Middle infrared spectroscopy characterization of ripening stages of Camembert-type cheeses.

  2007cited by this paper
• FTIR spectroscopic characterization of irradiated hazelnut (Corylus avellana L.)

  2007cited by this paper
• Infrared spectroscopy of proteins.

  2007influential reference
• Changes and roles of secondary structures of whey protein for the formation of protein membrane at soy oil/water interface under high-pressure homogenization.

  2007cited by this paper
• Fourier transform infrared spectroscopic analysis of protein secondary structures.

  2007cited by this paper
• Allergen Ara h 1 occurs in peanuts as a large oligomer rather than as a trimer.

  2006cited by this paper
• Changes in Soybean Phytate Content as a Result of Field Growing Conditions and Influence on Tofu Texture

  2006influential reference
• Recent technological advances for the determination of food authenticity

  2006cited by this paper
• Application of two-dimensional electrophoresis for monitoring gastrointestinal digestion of milk

  2006cited by this paper
• 7S Globulins from Phaseolus vulgaris L.: Impact of Structural Aspects on the Nutritional Quality

  2006cited by this paper
• Structural Changes of β-Lactoglobulin during Thermal Unfolding and Refolding – An FT-IR and Circular Dichroism Study

  2005cited by this paper
• Microchemical structure of soybean seeds revealed in situ by ultraspatially resolved synchrotron Fourier transformed infrared microspectroscopy.

  2005cited by this paper
• ATR-FT/IR study on the interactions between gliadins and dextrin and their effects on protein secondary structure.

  2005cited by this paper
• Conformational study of globulin from rice (Oryza sativa) seeds by Fourier-transform infrared spectroscopy.

  2005influential reference
• Structural properties of proteolytic-accessible bioactive fragments of selected animal proteins

  2005cited by this paper
• Heat-induced denaturation impairs digestibility of legume (Phaseolus vulgaris L and Vicia faba L) 7S and 11S globulins in the small intestine of rat

  2005cited by this paper
• Using synchrotron transmission FTIR microspectroscopy as a rapid, direct, and nondestructive analytical technique to reveal molecular microstructural-chemical features within tissue in grain barley.

  2004cited by this paper
• Analysis of hard-to-cook red and black common beans using Fourier transform infrared spectroscopy.

  2004cited by this paper
• Monitoring of denaturation processes in aged beef loin by Fourier transform infrared microspectroscopy.

  2004influential reference
• Heat-induced secondary structure and conformation change of bovine serum albumin investigated by Fourier transform infrared spectroscopy.

  2004cited by this paper
• Application of advanced synchrotron radiation-based Fourier transform infrared (SR-FTIR) microspectroscopy to animal nutrition and feed science: a novel approach.

  2004cited by this paper
• Using artificially generated spectral data to improve protein secondary structure prediction from Fourier transform infrared spectra of proteins.

  2004cited by this paper
• Thermally induced structural changes in glycinin, the 11S globulin of soya bean (Glycine max)--an in situ spectroscopic study.

  2003cited by this paper
• Cereal seed storage proteins: structures, properties and role in grain utilization.

  2002cited by this paper
• Comparative Fourier transform infrared spectroscopy study of cold-, pressure-, and heat-induced unfolding and aggregation of myoglobin.

  2002influential reference
• Characterization of the emulsification properties of 2S albumins from sunflower seed.

  2002cited by this paper
• Fourier-transform infrared spectroscopic study of globulin from Phaseolus angularis (red bean).

  2001cited by this paper
• Study of oat globulin conformation by Fourier transform infrared spectroscopy.

  2001cited by this paper
• Evolution of wheat gliadins conformation during film formation: a fourier transform infrared study.

  2001cited by this paper
• Biochemical, Genetic, and Molecular Characterization of Wheat Glutenin and Its Component Subunits

  2001cited by this paper
• FT-INFRARED AND FT-RAMAN SPECTROSCOPY IN BIOMEDICAL RESEARCH

  2001cited by this paper
• Molecular differences in the formation and structure of fine-stranded and particulate beta-lactoglobulin gels.

  2000cited by this paper
• Spectroscopic methods for analysis of protein secondary structure.

  2000influential reference
• Infrared and Raman Spectroscopy of Biological Materials

  2000cited by this paper
• Transient non-native secondary structures during the refolding of α-lactalbumin detected by infrared spectroscopy

  2000cited by this paper
• Thermal and pH-induced conformational changes of a beta-sheet protein monitored by infrared spectroscopy.

  1999cited by this paper
• Identification of beta-turn and random coil amide III infrared bands for secondary structure estimation of proteins.

  1999cited by this paper
• Structure and dynamics of membrane proteins as studied by infrared spectroscopy.

  1999cited by this paper
• FTIR spectroscopic characterization of protein structure in aqueous and non-aqueous media

  1999cited by this paper
• Two-dimensional IR correlation spectroscopy: sequential events in the unfolding process of the lambda cro-V55C repressor protein.

  1999cited by this paper
• The Conformation of α-lactalbumin as a function of pH, heat treatment and adsorption at hydrophobic surfaces studied by FTIR

  1998cited by this paper
• Mid-infrared Diffuse Reflectance Spectroscopy for Discriminant Analysis of Food Ingredients

  1998cited by this paper
• Conformation of β-Lactoglobulin Studied by FTIR: Effect of pH, Temperature, and Adsorption to the Oil–Water Interface

  1997cited by this paper
• Conformation of beta-Lactoglobulin Studied by FTIR: Effect of pH, Temperature, and Adsorption to the Oil-Water Interface.

  1997cited by this paper
• Mid-infrared spectroscopy and authenticity problems in selected meats: a feasibility study

  1997influential reference
• Infrared spectroscopy of biomolecules

  1996cited by this paper
• Fourier transform IR spectroscopic study of hydration-induced structure changes in the solid state of omega-gliadins.

  1996cited by this paper
• Quantitation of the global secondary structure of globular proteins by FTIR spectroscopy: Comparison with X-ray crystallographic structure.

  1996cited by this paper
• Fourier transform IR spectroscopic study of hydration-induced structure changes in the solid state of omega-gliadins.

  1996cited by this paper
• RNA Secondary Structure

  1995cited by this paper
• The use and misuse of FTIR spectroscopy in the determination of protein structure.

  1995cited by this paper
• A Study by Infrared Spectroscopy of the Conformations of Gluten Proteins Differing in their Gliadin and Glutenin Compositions

  1994cited by this paper
• Determination of soluble and membrane protein structure by Fourier transform infrared spectroscopy. I. Assignments and model compounds.

  1994cited by this paper
• Determination of soluble and membrane protein structure by Fourier transform infrared spectroscopy. III. Secondary structures.

  1994cited by this paper
• Secondary Structure Estimation of Proteins Using the Amide III Region of Fourier Transform Infrared Spectroscopy: Application to Analyze Calcium-Binding-Induced Structural Changes in Calsequestrin

  1994cited by this paper
• Near- versus Mid-Infrared Diffuse Reflectance Spectroscopy for the Quantitative Determination of the Composition of Forages and By-Products

  1994cited by this paper
• A Guide to the Complete Interpretation of Infrared Spectra of Organic Structures

  1994cited by this paper
• Practical Sampling Techniques for INFRARED ANALYSIS

  1993cited by this paper
• The secondary structure of milk proteins and their biological function.

  1993cited by this paper
• Quantitative studies of the structure of proteins in solution by Fourier-transform infrared spectroscopy.

  1993cited by this paper
• Model calculations on the amide-I infrared bands of globular proteins

  1992cited by this paper
• Determination of protein secondary structure using factor analysis of infrared spectra.

  1990cited by this paper
• Quantitative IR spectrophotometry of peptide compounds in water (H2O) solutions. I. Spectral parameters of amino acid residue absorption bands

  1990cited by this paper
• Determination of the secondary structure content of proteins in aqueous solutions from their amide I and amide II infrared bands. Comparison between classical and partial least-squares methods.

  1990cited by this paper
• On the Spectral Subtraction of Water from the FT-IR Spectra of Aqueous Solutions of Proteins

  1989cited by this paper
• The solution structure of concanavalin A probed by FT-IR spectroscopy.

  1988cited by this paper
• Secondary structure of 11 S globulin in aqueous solution investigated by FT-IR derivative spectroscopy.

  1988cited by this paper
• Examination of the secondary structure of proteins by deconvolved FTIR spectra

  1986influential reference
• Fourier transform infrared difference spectroscopy of bacteriorhodopsin and its photoproducts regenerated with deuterated tyrosine.

  1986cited by this paper
• Fourier Self-Deconvolution: A Method for Resolving Intrinsically Overlapped Bands

  1981influential reference
• Internal reflection spectroscopy

  1968cited by this paper
• New contributions to the optics of intensely light-scattering materials.

  1954cited by this paper
• New Contributions to the Optics of Intensely Light-Scattering Materials. Part I

  1948cited by this paper

• Formation mechanism of alkali-heat induced self-assembly fibrillation of zein.

  2026cites this paper
• Entirely physical crosslinking strategy: pH-tuned double-network hydrogel composed of ferulic acid-ε-polylysine and polyvinyl alcohol.

  2026cites this paper
• Oil-water interfaces stabilized by whey protein colloidal particles: evolution of interfacial rheology during subphase exchanges using simulated digestive fluids

  2026cites this paper
• Mid-Infrared Spectroscopy for the Qualitative and Quantitative Analysis of the Wheat Proteome

  2026cites this paper
• Extraction-dependent responses to pulsed electric field (PEF) pretreatment: A multi-analytical characterization approach for semi-refined flaxseed extracts

  2026cites this paper
• Structural characterization and interfacial properties of yeast cytoplasmic protein crosslinked by laccase enzyme.

  2026cites this paper
• Impact of ultrasound and microwave-assisted extraction on protein structure and functional properties of underutilized legumes: Inga jinicuil (jinicuil), Pithecellobium dulce (guamúchil), Leucaena leucocephala (green guaje), and Leucaena esculenta (pigmented guaje)

  2026cites this paper
• Chloroplast thylakoid extract modulates protein aggregation and gelation in yoghurt: A timing-dependent mechanistic study.

  2026cites this paper
• Corneal Structural and Response to Elevated CO2 Concentrations in Occupational Environment: FTIR and Chemometric Evidence of Proteins and Lipids Remodeling.

  2026cites this paper
• Thermal processing of edible snail meat (Cornu aspersum) powders: Impact on lipid stability, aroma profile and protein bioavailability

  2026cites this paper
• Effects of germination temperature on physicochemical properties and in vitro protein digestibility of oat flour (Avena sativa).

  2026cites this paper
• Green-Synthesized Magneto-Plasmonic Nanocomposites for Enhanced SPR Biosensing of BSA under External Magnetic Field Modulation

  2026cites this paper
• Rapid detection of Bombyx mori Nucleopolyhedrovirus in silkworms using Fourier transform infrared spectroscopy and chemometric modelling.

  2026cites this paper
• Use of Optical and Spectroscopic Technologies to Analyse Food Protein Functionality Through Chemical and Structural Features: A New Approach to Food Formulation

  2026cites this paper
• Isolation, identification, and computational analysis of antioxidant peptides from deer blood and its therapeutic effects on alcoholic liver injury in mice

  2025cites this paper
• Impact of glycan content on emulsifying and emulsion-stabilizing properties of Maillard-type soy protein isolate-maltodextrin conjugates.

  2025cites this paper
• Microstructural and functional transformations induced by germination and digestion in Lupinus angustifolius L.

  2025cites this paper
• Spectral preprocessing and instrumentation for the identification of camelid and goat fibers using artificial intelligence

  2025cites this paper
• A review on ROS mediated oxidative stress in cereal-based food: Focusing on the modification of protein structural and functional properties.

  2025cites this paper
• Optimizing 3D Food Printing inks: The Impact of Polysaccharides on Camellia Seed Protein Emulsion Gels

  2025cites this paper
• Current Trends in Gluten-Free Biscuit Formulation Using Rice Flour Enriched with Chestnut Flour and Fruit Powders

  2025influential citation
• Cowpea protein concentrate: A detailed analysis of composition, structure, and technological properties.

  2025cites this paper
• From waste to worth: almond cake flour as a functional ingredient in goat milk yogurt

  2025cites this paper
• Ultrasonic-Assisted Fabrication and Stability Evaluation of Pepper Seed Protein Nanoemulsions

  2025influential citation
• Fourier‐transform mid‐infrared spectroscopy for high‐throughput phenotyping of total dietary fiber in pulse crops

  2025cites this paper
• The application of multiple linear regression methods to FTIR spectra of fingernails for predicting gender and age of human subjects

  2025cites this paper
• Carboxylated gelatin-based instant dissolvable microneedles with robust mechanical properties and biomolecule stabilization for biomedical applications.

  2025cites this paper
• Multifaceted Properties of Fenugreek Seeds: Physicochemical, Functional, and Antioxidant Perspectives

  2025cites this paper
• Comparative analysis of electrochemical and spectroscopic sensing of enzymatic reactions: Lactate dehydrogenase-A case study

  2025cites this paper
• Pulsed Electric Field Processing Modifies Protein and Nonprotein Components in a Blended Oat-Pea Model Milk and Yoghurt Alternative: Molecular Insights and Impacts on Key Functionalities

  2025cites this paper
• Mechanism of purslane extract inhibiting oxidation and modifying physicochemical properties of pork myofibrillar proteins under oxidation system.

  2025cites this paper
• Extrusion cooking analysis of corn starch and WPI mixture as a model system on the microstructure and thermodynamic parameters

  2025cites this paper
• Role of Hydrophilic Colloids in 3D Printing of High‐Moisture and Natural Glutinous Rice Flour Gels: Mechanisms of Retrogradation Inhibition and Stability Enhancement

  2025cites this paper
• Influence of extraction pH on protein structure, functionality, hydrolysis, and antioxidant activity of Bayo bean (Phaseolus vulgaris L.) protein concentrates.

  2025cites this paper
• Biomass recovery from herring brines: Exploring quality and functionality of protein and n-3 polyunsaturated fatty acids.

  2025cites this paper
• Protein fractions in cow milk inhibit decontamination by cold atmospheric plasma.

  2025cites this paper
• Evolution of fibrous structure and physicochemical properties of pea protein matrices during high moisture extrusion: Impacts of zein and extrusion zone

  2025cites this paper
• Enhancing 3D food printing precision: Development and interaction behavior of soy protein isolate-konjac glucomannan-xanthan gum composite ink based on hot-melt extrusion.

  2025cites this paper
• Revisiting the Conventional Extraction of Protein Isolates from Faba Beans: Recovering Lost Protein from Sustainable Side Streams

  2025cites this paper
• Physicochemical Characterization of Biodegradable Polymers for Biomedical Applications: Insights from XPS, DRIFT, and AFM Techniques

  2025cites this paper
• Green synthesis of paulownia flower-derived carbon dots for sensitive fluorescent detection of paclobutrazol.

  2025cites this paper
• Non-Covalent Interaction of Coconut Protein and Quercetin: Mechanism, Antioxidant, Bioaccessibility.

  2025cites this paper
• Study on molecular mechanism and functional properties of non-covalently binding between whey protein and chlorogenic acid.

  2025cites this paper
• Effects of Nitric Oxide-Enhanced Pediococcus pentosaceus YT2 on Post-Mortem Beef Tenderization.

  2025cites this paper
• Understanding freezing-induced changes in the protein and fat phases of aged Gouda cheese using Fourier transform infrared and Raman spectroscopy.

  2025cites this paper
• A new perspective: ATR-FTIR spectroscopy combined with machine learning for gender determination of human skin

  2025cites this paper
• High‐intensity ultrasound‐assisted extraction for functionalized pistachio meal protein concentrate

  2025cites this paper
• Ultrasonic extraction of protein from whole navy bean flour: a comparative study on structure, functionality and amino acid profile

  2025cites this paper
• Dopamine-mediated Immobilization of Antimicrobial Peptides on Stainless Steel for Marine Antifouling Applications.

  2025cites this paper
• Effects of dietary protein-oxidized soybean meal and quercetin on gel properties, microstructure, molecular structure and proteomics of egg white in laying hens.

  2025cites this paper
• Effect of Limited Enzyme-Assisted Extraction on the Physicochemical and Gelation Properties of Soybean Protein Isolate

  2025cites this paper
• Oyster Peptides Prepared by Lactobacillus casei Fermentation Enhance Immune Activity in RAW264.7 Cells via Activation of the MAPK Pathway

  2025cites this paper
• The novel nano-electrospray delivery of curcumin via ultrasound assisted Balangu (Lallemantia royleana) hydrocolloid-chickpea protein interaction.

  2025cites this paper
• Effects of whey protein aggregates with different sizes on the gelatinization and retrogradation behavior of wheat starch

  2025cites this paper
• Complexation-driven 3D printable whey protein-lotus root composite gels for dysphagia foods.

  2025cites this paper
• Further processing of soybean meal using thermomechanical and enzyme-facilitation modified secondary protein structure, in-vitro protein digestion kinetics and nutritive value in broiler chickens

  2025cites this paper
• Pulsed electric field facilitated fibrillation of soy protein isolate: preparation, characterization, and functional properties

  2025cites this paper
• Plasma-activated water (PAW) combined with ultrasonic thawing: effects on structural and functional properties of myofibrillar protein of Tan mutton.

  2025cites this paper
• Elucidation of Physicochemical and Viscoelastic Properties of Lime-Cooked Concentrated Gels from Rice and Mung Bean in Relation to Starch Molecular Structure and Granule Morphology

  2025cites this paper
• Controlled ethanol-mediated polyphenol removal from sunflower meal: Impact on physicochemical, structural, flow-behavior, and functional characteristics of isolated proteins.

  2024cites this paper
• Effect of magnetic field‐assisted fermentation on the in vitro protein digestibility and molecular structure of rapeseed meal

  2024cites this paper
• Bambara groundnut (Vigna subterranean L.): An underutilized source of plant protein

  2024cites this paper
• Fabrication and Characterization of Sonicated Peach Gum-Sodium Caseinate Nanocomplexes: Physicochemical, Spectroscopic, Morphological, and Correlation Analyses

  2024cites this paper
• Evaluation and comparative analysis of the physicochemical and phytochemical characteristics of mustard and multi-floral bee pollen

  2024cites this paper
• Fabrication and characterization of W1/O/W2 double emulsions stabilized with Pleurotus geesteranus protein particles via one-step emulsification

  2024cites this paper
• Use of FTIR to study secondary structure of texturized plant proteins by high moisture extrusion cooking, a comprehensive review.

  2024cites this paper
• A promising Artemisia capillaris Thunb. Leaf proteins with high nutrition, applicable function and excellent antioxidant activity

  2024cites this paper
• Structural and functional modification of miscellaneous beans protein by high-intensity ultrasound: Mechanism, processing, and new insights

  2024cites this paper
• Physicochemical Properties, Structure and Regulatory Effect on Gut Microbiota of Dietary Fiber Extracted from Soybean Meal via Dry Fractionation

  2024cites this paper
• Study on the thawing characteristics of beef in plasma-activated water

  2024cites this paper
• Persian everlasting pea (Lathyrus rotundifolius L.) protein isolate as a potential protein source for food application: Effect of ultrasound‐assisted extraction method on the properties of the protein isolates

  2024cites this paper
• Effect of sodium bicarbonate with ultrasound on reduced‐salt Chaozhou beef meatballs quality: Physicochemical and sensory properties

  2024cites this paper
• Biophysical insights into sugar-dependent medium acidification promoting YfaL protein-mediated Escherichia coli self-aggregation, biofilm formation and acid stress resistance.

  2024cites this paper
• Oil–water interfacial behaviour of different caseins and stability of emulsions: Effect of micelle content and caseins concentrations

  2024cites this paper
• Tailoring the Techno-Functional Properties of Fava Bean Protein Isolates: A Comparative Evaluation of Ultrasonication and Pulsed Electric Field Treatments

  2024cites this paper
• Ultrasound-assisted low-sodium salt curing to modify the quality characteristics of beef for aging

  2024cites this paper
• Characterization and Properties of Polylactic Acid/Cottonseed Protein Bioplastics

  2024cites this paper
• Encapsulation of Lactiplantibacillus plantarum with casein-gellan gum emulsions to enhance its storage, pasteurization, and gastrointestinal survival.

  2024cites this paper
• Influence of electrohydrodynamics on the drying characteristics, microstructure and volatile composition of apricot abalone mushroom (Pleurotuseryngii)

  2024cites this paper
• Effect of Dry and Wet Fractionation on Nutritional and Physicochemical Properties of Faba Bean and Yellow Pea Protein

  2024cites this paper
• Production and physico-chemical characterization of nano-sized collagen from equine tendon.

  2024cites this paper
• New insights into raw milk adulterated with milk powder identification: ATR-FTIR spectroscopic fingerprints combined with machine learning and feature selection approaches

  2024cites this paper
• Comprehensive Study of Changes in Nutritional Quality, Techno-functional Properties, and Microstructure of Bean Flours Obtained from Pretreated Seeds

  2024cites this paper
• Evaluation and multivariate analysis of antinutrients, bioactive and techno-functional attributes of finger millet and kodo millet as influenced by various germination regimes

  2024cites this paper
• A portable dry film FTIR instrument for industrial food and bioprocess applications.

  2024cites this paper
• Machine learning approach for high-throughput phenolic antioxidant screening in black Rice germplasm collection based on surface FTIR.

  2024cites this paper
• The influence of pectinase treatments on the characteristics of pre‐treated and lyophilised sunflower meal‐whey blends

  2024cites this paper
• Synthesis and characterization of mesoporous silicas with dendritic and spongy-like structures: potential supports for human lactate dehydrogenase-based microreactors aimed at anticancer inhibitor screening

  2024cites this paper
• Enhanced marine biofouling and corrosion resistance through springtails-inspired papillate-like micropillar arrays surface modified by antimicrobial peptide

  2024cites this paper
• Fully Organic Sensors for Continuous Real-Time Digestion Monitoring.

  2024cites this paper
• Impact of pilot-scale microfluidization on soybean protein structure in powder and solution.

  2024cites this paper
• Insight into quality, microstructure, and protein physicochemical properties of Monopterus albus frozen with liquid nitrogen

  2024cites this paper
• From laboratory to industrial use: Understanding process variation during enzymatic protein hydrolysis with dry film Fourier-Transform Infrared spectroscopy

  2024cites this paper
• Protein Nanoparticles From Chickpea Albumin, Globulin, and Glutelin — the Impact of Heat Treatment on Secondary Structure, Surface Hydrophobicity, and Properties

  2024cites this paper
• Toward Diverse Plant Proteins for Food Innovation

  2024cites this paper
• Effect of dehulling and germination on the functional properties of grass pea (Lathyrus sativus) flour.

  2024cites this paper
• Structural changes of flaxseed protein modified by fermentation and the gel properties and swallowing characteristics of its composite system with mung bean starch

  2024cites this paper
• Impact of steam pressure toasting time on the alpha helix to beta sheet ratios, nutritional value, protein and carbohydrate subfractions, and rumen fermentation parameters of Faba bean seeds for dairy cattle

  2024cites this paper
• Improvement of branched-chain amino acid production by isolated high-producing protease from Bacillus amyloliquefaciens NY130 on isolated soy/whey proteins and their muscle cell protection.

  2024cites this paper
• Evaluation of the Quality Changes in Three Commercial Pastourma Samples during Refrigerated Storage Using Physicochemical, Microbiological, and Image Analyses Combined with Chemometrics

  2024cites this paper