| Structural features and activity of Brazzein and its mutants upon substitution ofa surfaced exposed alanine. | Biochimie | 2016 Dec | 27616457 |
| Detection of antibacterial activity of an enzymatic hydrolysate generated byprocessing rainbow trout by-products with trout pepsin. | Food Chem | 2016 Aug 15 | 27006234 |
| Intervention trial with calcium montmorillonite clay in a south Texas population exposed to aflatoxin. | Food Addit Contam Part A Chem Anal Control Expo Risk Assess | 2016 Aug | 27321368 |
| Chalky part differs in chemical composition from translucent part of japonicarice grains as revealed by a notched-belly mutant with white-belly. | J Sci Food Agric | 2016 Aug | 27166835 |
| Formation of Peptide Bound Pyrraline in the Maillard Model Systems with DifferentLys-Containing Dipeptides and Tripeptides. | Molecules | 2016 Apr 7 | 27070556 |
| Glycation Reactions of Casein Micelles. | J Agric Food Chem | 2016 Apr 13 | 27018258 |
| Different additives to enhance the gelation of surimi gel with reduced sodiumcontent. | Food Chem | 2016 Apr 1 | 26593556 |
| Effect of supplementation of crystalline lysine on the performance of WL layersin tropics during summer. | Trop Anim Health Prod | 2016 Apr | 26922742 |
| Occurrence, Functions and Biological Significance of Arginine-Rich Proteins. | Curr Protein Pept Sci | 2016 | 26916156 |
| Enhancement of ε-poly-lysine production in ε-poly-lysine-tolerant Streptomycessp. by genome shuffling. | Bioprocess Biosyst Eng | 2015 Sep | 25969386 |