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1.
Comparing the Effect of HPP on the Structure and Stability of Soluble and Membrane-Bound Polyphenol Oxidase from 'Lijiang Snow' Peach: Multispectroscopic and Molecular Dynamics Simulation.
Foods
; 12(9)2023 Apr 27.
Artículo
en Inglés
| MEDLINE | ID: mdl-37174359
2.
Comparison on inhibitory effect and mechanism of inhibitors on sPPO and mPPO purified from 'Lijiang snow' peach by combining multispectroscopic analysis, molecular docking and molecular dynamics simulation.
Food Chem
; 400: 134048, 2023 Jan 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-36067690
3.
Comparison of the Effects of High Pressure Processing, Pasteurization and High Temperature Short Time on the Physicochemical Attributes, Nutritional Quality, Aroma Profile and Sensory Characteristics of Passion Fruit Purée.
Foods
; 11(5)2022 Feb 22.
Artículo
en Inglés
| MEDLINE | ID: mdl-35267265
4.
Structural studies and molecular dynamic simulations of polyphenol oxidase treated by high pressure processing.
Food Chem
; 372: 131243, 2022 Mar 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-34655831
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