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1.
Changes in the protein secondary structure of hen's egg yolk determined by Fourier transform infrared spectroscopy during the first eight days of incubation.
Poult Sci
; 94(1): 68-79, 2015 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-25577795
2.
Comparison of dietary tocotrienols from barley and palm oils in hen's egg yolk: transfer efficiency, influence of emulsification, and effect on egg cholesterol.
J Sci Food Agric
; 94(4): 810-8, 2014 Mar 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-24254057
3.
Determination of heat-induced changes in the protein secondary structure of reconstituted livetins (water-soluble proteins from hen's egg yolk) by FTIR.
Food Chem
; 172: 909-20, 2015 Apr 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-25442637
4.
HPLC Separation of Vitamin E and Its Oxidation Products and Effects of Oxidized Tocotrienols on the Viability of MCF-7 Breast Cancer Cells in Vitro.
J Agric Food Chem
; 63(40): 8930-9, 2015 Oct 14.
Artículo
en Inglés
| MEDLINE | ID: mdl-26405759
5.
Identification of α-tocotrienolquinone epoxides and development of an efficient molecular distillation procedure for quantitation of α-tocotrienol oxidation products in food matrices by high-performance liquid chromatography with diode array and fluorescence detection.
J Agric Food Chem
; 60(34): 8302-13, 2012 Aug 29.
Artículo
en Inglés
| MEDLINE | ID: mdl-22747466
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