DETERMINATION OF REDUCED AND OXIDIZED GLUTATHIONE IN WHEAT FLOURS AND DOUGHS

被引：8

|

作者：

WEBER, F

GROSCH, W

机构：

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1978年 / 167卷 / 02期

关键词：

D O I：

10.1007/BF01136133

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：87 / 92

页数：6

相关论文

共 50 条

[41] PREPARATION OF REDUCED TRIPHOSPHOPYRIDINE NUCLEOTIDE (TPNH) + OXIDIZED GLUTATHIONE )GSSG) - THEIR APPLICATION IN DETERMINATION OF GLUTATHIONE REDUCTASE ACTIVITY IN RED CELLS
GHOSH, SK
CHATTERJEA, JB
SWARUP, S
INDIAN JOURNAL OF MEDICAL RESEARCH, 1964, 52 (06) : 593 - &
[42] A NOTE ON SCANNING ELECTRON MICROSCOPY OF FLOURS AND DOUGHS
ARANYI, C
HAWRYLEWICZ, EJ
CEREAL CHEMISTRY, 1968, 45 (05) : 500 - +
[43] Determination of surface tension properties of wheat endosperms, wheat flours, and wheat glutens
Blancher, G
Morel, MH
Gastaldi, E
Cuq, B
CEREAL CHEMISTRY, 2005, 82 (02) : 158 - 165
[44] Quantification of plasma reduced glutathione, oxidized glutathione and plasma total glutathione in healthy cats
Denzoin, Laura A.
Franci, Rodolfo J.
Tapia, Maria
Soraci, Alejandro L.
JOURNAL OF FELINE MEDICINE AND SURGERY, 2008, 10 (03) : 230 - 234
[45] MECHANICALLY DEVELOPED DOUGHS FROM COMPOSITE FLOURS
PRINGLE, W
WILLIAMS, A
HULSE, JH
CEREAL SCIENCE TODAY, 1969, 14 (03): : 114 - &
[46] Rapid colorimetric determination of reduced and oxidized glutathione using an end point coupled enzymatic assay
Cappiello, Mario
Peroni, Eleonora
Lepore, Ambra
Moschini, Roberta
Del Corso, Antonella
Balestri, Francesco
Mura, Umberto
ANALYTICAL AND BIOANALYTICAL CHEMISTRY, 2013, 405 (05) : 1779 - 1785
[47] Rapid colorimetric determination of reduced and oxidized glutathione using an end point coupled enzymatic assay
Mario Cappiello
Eleonora Peroni
Ambra Lepore
Roberta Moschini
Antonella Del Corso
Francesco Balestri
Umberto Mura
Analytical and Bioanalytical Chemistry, 2013, 405 : 1779 - 1785
[48] DETERMINATION OF REDUCED AND OXIDIZED GLUTATHIONE BY ISOTOPE DILUTION LIQUID CHROMATOGRAPHY-TANDEM MASS SPECTROMETRY
Yu, W. T.
Kao, C. Y.
Shiesh, S. C.
CLINICAL CHEMISTRY AND LABORATORY MEDICINE, 2011, 49 : S783 - S783
[49] THE INFLUENCE OF SOYA FLOUR ON BREAD DOUGHS .2. THE INHIBITION OF THE PROTEOLYTIC ENZYMES OF MALT AND WHEAT FLOURS
LEARMONTH, EM
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1952, 3 (02) : 54 - 59
[50] AMPEROMETRIC TITRATION OF OXIDIZED GLUTATHIONE IN PRESENCE OF CYSTINE - POLAROGRAPHIC DETERMINATION OF CYSTINE AND OXIDIZED GLUTATHIONE IN A MIXTURE
STRICKS, W
KOLTHOFF, IM
ANALYTICAL CHEMISTRY, 1953, 25 (07) : 1050 - 1057

← 1 2 3 4 5 →