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2005, Ethnos, ISBN 3700315236, Volume Bd. 65, vii, 100
Book
Neurochemical Research, ISSN 0364-3190, 12/2019
Journal Article
Journal of Neuroscience Research, ISSN 0360-4012, 11/2017, Volume 95, Issue 11, pp. 2172 - 2181
Journal Article
Journal of Innate Immunity, ISSN 1662-811X, 06/2019, Volume 11, Issue 4, pp. 303 - 315
Journal Article
Zeitschrift für Hochschulentwicklung, ISSN 2219-6994, 05/2016, Volume 11, Issue 3
Journal Article
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 11/2006, Volume 54, Issue 22, pp. 8589 - 8597
Fourier transform infrared (FT-IR) microspectroscopy and low-field (LF) proton NMR transverse relaxation measurements were used to study the changes in protein... 
Cooking | Protein secondary structure | relaxation | Aging | NMR T | FT-IR microspectroscopy | Meat | Salting | Protons | Sodium Chloride | Animals | Magnetic Resonance Spectroscopy | Protein Structure, Secondary | Time Factors | Swine | Water - chemistry | Proteins - chemistry | Spectroscopy, Fourier Transform Infrared
Journal Article
Photoresearcher, ISSN 0958-2606, 01/2016, Issue 26, pp. 58 - 69
Journal Article
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 05/2007, Volume 55, Issue 10, pp. 3990 - 3997
The objective of this study was to investigate the influence of heating rate on myowater dynamics and protein secondary structures in three pork qualities by... 
NMR | FT-IR spectroscopy | Protein secondary structure | relaxation | Cooking rate | Water dynamics | Meat | Body Water - chemistry | Animals | Magnetic Resonance Spectroscopy | Protein Structure, Secondary | Time Factors | Meat - analysis | Swine | Muscle Proteins - chemistry | Hot Temperature | Spectroscopy, Fourier Transform Infrared
Journal Article
Journal of Clinical Investigation, ISSN 0021-9738, 06/2018, Volume 128, Issue 6, pp. 2419 - 2435
Journal Article
Journal Article
JOURNAL OF CLINICAL INVESTIGATION, ISSN 0021-9738, 05/2019, Volume 129, Issue 5, pp. 2163 - 2163
Journal Article