검색결과 : 11건
| No. | Article |
|---|---|
| 1 |
Potato Patatin Generates Short-Chain Fatty Acids from Milk Fat that Contribute to Flavour Development in Cheese Ripening Spelbrink REJ, Lensing H, Egmond MR, Giuseppin MLF Applied Biochemistry and Biotechnology, 176(1), 231, 2015 |
| 2 |
Large-Scale Single Step Partial Purification of Potato Pectin Methylesterase that Enables the Use in Major Food Applications Spelbrink REJ, Giuseppin MLF Applied Biochemistry and Biotechnology, 174(5), 1998, 2014 |
| 3 |
Improved emulsion stability by succinylation of patatin is caused by partial unfolding rather than charge effects Delahaije RJBM, Wierenga PA, Giuseppin MLF, Gruppen H Journal of Colloid and Interface Science, 430, 69, 2014 |
| 4 |
Effect of Glycation on the Flocculation Behavior of Protein-Stabilized Oil-in-Water Emulsions Delahaije RJBM, Gruppen H, van Nieuwenhuijzen NH, Giuseppin MLF, Wierenga PA Langmuir, 29(49), 15201, 2013 |
| 5 |
Estimation of steady-state culture characteristics during acceleration-stats with yeasts van der Sluis C, Westerink BH, Dijkstal MM, Castelein SJ, van Boxtel AJB, Giuseppin MLF, Tramper J, Wijffels RH Biotechnology and Bioengineering, 75(3), 267, 2001 |
| 6 |
Effect of threonine, cystathionine, and the branched-chain amino acids on the metabolism of Zygosaccharomyces rouxii van der Sluis C, Wolken WAM, Giuseppin MLF, Tramper J, Wijffels RH Enzyme and Microbial Technology, 26(2-4), 292, 2000 |
| 7 |
An interlaboratory comparison of physiological and genetic properties of four Saccharomyces cerevisiae strains van Dijken JP, Bauer J, Brambilla L, Duboc P, Francois JM, Gancedo C, Giuseppin MLF, Heijnen JJ, Hoare M, Lange HC, Madden EA, Niederberger P, Nielsen J, Parrou JL, Petit T, Porro D, Reuss M, van Riel N, Rizzi M, Steensma HY, Verrips CT, Vindelov J, Pronk JT Enzyme and Microbial Technology, 26(9-10), 706, 2000 |
| 8 |
Influence of fermentation conditions and scale on the submerged fermentation of Aspergillus awamori Cui YQ, van der Lans RGJM, Giuseppin MLF, Luyben KCAM Enzyme and Microbial Technology, 23(1-2), 157, 1998 |
| 9 |
Aspects of the use of complex media for submerged fermentation of Aspergillus awamori Cui YQ, Ouwehand JNW, van der Lans RGJM, Giuseppin MLF, Luyben KCAM Enzyme and Microbial Technology, 23(1-2), 168, 1998 |
| 10 |
Production of xylanase by Aspergillus awamori on synthetic medium in shake flask cultures Siedenberg D, Gerlach SR, Schugerl K, Giuseppin MLF, Hunik J Process Biochemistry, 33(4), 429, 1998 |