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33篇 您的检索式：作者名="Apenten"

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	题名	作者	年代	出处	被引量
1	Iron binding characteristics of phenolic compounds: some tentative structure–activity relations显示文摘	Santosh Khokhar Richard.K. Owusu Apenten	2002	Food Chemistry2002，，1：	2
2	Stabilization and Partial Purification of a Protcase from Ginger Rhizome显示文摘	Adulyatham Richard Owusu - Apenten	2005	J Food Scie2005，70，31：	1
3	Thermal inactivation parameters for alkaline proteinases from North Sea cod and a-chymotrypsin bovine显示文摘	Amiza Apenten	1994	Science Food and Agriculture1994，66，：	1
4	The effect of heal amt acid-treatment on tile structure of rapeseed albumin (napin) 显示文摘	Y L Folawiyo R K Owusu Apenten	1997	Food Chemiwy1997，58，：	1
5	Protein stability function relations:β-lactoglobulin-A sulphydryl group reactivity and relationship to protein unfolding stability显示文摘	Owusu Apenten R K	1998	Biological Macromolecules1998，23，：	1
6	The comparative heat stability of bovine β-lactoglobulin in buffer and complex media显示文摘	Galani D Apenten R K O	1997	Journal of the Science of Food and Agriculture1997，74，：	1
7	Stability Parameters for β-lactoglobulin Thermal Dissociation and Unfolding in Phosphate Buffer at pH 7显示文摘	APENTEN R K O KHOKHAR S GALANI D	2002	Food Hydrocolloids2002，16，2：	1
8	Effect of pH and ionic strength on the heat stability of rapeseed 12s Globulin(Cruciferin) by the ANS Fluorescence Method显示文摘	Yetunde L Folawiyo Richard K Owusu Apenten		0，，02：	1
9	A comparative study of polyphenoloxidases from taro (Coloeasiaesculenta) and potato (Solanum tuberosum var Romano) 显示文摘	Kiattisak Duangmal Richard K Owusu Apenten	1999	Food Chemistry1999，64，：	1
10	Effect of pH and ionic strength on the heat stability of rapeseed 12S globu- lin (cruciferin) by the ANS fluorescence method 显示文摘	FOLAWIYO Y L APENTEN R K O	1996	J Sci Food Agric1996，70，：	1
11	Iron binding characteristics of phenolic compounds: some tentative structure-activity relations显示文摘	KHOKHAR S OWUSU APENTEN R K	2003	Food Chemistry2003，81，1：	1
12	The effect of heat - and acid - treatment on the structure of rapeseed albumin (napin) 显示文摘	FOLAWIYO Y L APENTEN R K O	1997	Food Chemistry1997，58，3：	1
13	Iron binding characteristics of phenolic compounds: some tentative structure-activity relations显示文摘	Santosh Khokhar Richard K Owusu Apenten	2003	Food Chemistry2003，81，：	1
14	Iron binding characteristics of phenolic compounds:some tentative structure-activity relations显示文摘	Santosh Khokhar Richard K Owusu Apenten	2003	Food Chemistry2003，81，：	1
15	Characterization of lipoxy- genase from mackerel(Scomber scombrus) muscle显示文摘	Banerjee S Khokhar S Apenten R K O	2002	Journal of Food Biochemistry2002，26，1：	1
16	Kinetics of thermal inactivation of pea seed lipoxygenases and the effect of additives on their thermalstability显示文摘	Busto M D Owusu Apenten R K Robinson D S Wu Z Casey R Hughes R K		0，，03：	1
17	Stabilization and Partial Purification of a Protease from Ginger Rhizome 显示文摘	Adnlyatham Richad Owusu- Apenten	2005	Food Science2005，70，31：	1
18	Kinetics of thermal inactivation of pea seed lipoxygenases and the effect of additives on their thermostability显示文摘	Busto M Owusu Apenten R Robinson D	1999	Food chemistry1999，65，：	1
19	Kinetics of thermal inactivation of pea seed lipoxygenases and the effect of additives on their thermal stability显示文摘	Busto M D Owusu Apenten R K Robinson D S Wu Z Casey R Hughes R K		0，，03：	1
20	Stabilization and Partial Purification of a Protease from Ginger Rhizome (Zingiber offinale Roscoe ) 显示文摘	Adulyatham Richard Owusu- Apenten	2005	Food Scie2005，70，3：	1

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