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| 1 | Canola proteins: composition, extraction, functional properties, bioactivity, applications as a food ingredient and allergenicity--a practical and criti- cal review 显示文摘 | AIDER M BARBANA C | 2011 | Trends Food Sci Technol2011，22，： | 1 |
| 2 | Canola proteins : composi-tion,extraction,functional properties,bioactivity,ap-plications as a food ingredient and allergenicity - apractical and critical review 显示文摘 | AIDER M BARBANA C | 2011 | Trends in Food Sci-ence &Technology2011，22，1： | 1 |
| 3 | Angiotensin I -converting enzyme inhibi- tory activity of chickpea and pea protein hydrolysates显示文摘 | BARBANA C BOYE J I | 2010 | Food Research International2010，43，6： | 1 |
| 4 | In vitro binding of bile salts by lentil flours,lentil protein concentrates and lentil protein hydrolysates显示文摘 | Barbana C Boucher A C Boye J I | 2010 | Food Research International2010，44，1： | 1 |
| 5 | Canola proteins:Composition, ex- traction ,functional properties, bioactivity, applications as a food ingredient and allergenicity a practical and critical review显示文摘 | AIDER M BARBANA C | 2011 | Trends in Food Science & Technology2011，22，1： | 1 |
| 6 | Angiotensin I-Converting Enzyme Inhibitory Properties of Lentil Protein Hydrolysates:De termination of the Kinetics of Inhibition 显示文摘 | BARBANA C BOYE J I | 2011 | Food Chemistry2011，127，： | 1 |
| 7 | Canola proteins: composition, extraction, functional properties, bioactivity, applications as a food ingredient and allergenicity -- a practical and critical review显示文摘 | AIDER M BARBANA C | 2011 | Trends Food Sci Technol2011，22，1： | 1 |
| 8 | Angiotensin I-converting enzyme inhibitory properties of lentil protein hydrolysates:Determination of the kinetic s of inhibition显示文摘 | Barbana C Boye JI | 2011 | Food Chemistry2011，127，： | 1 |
| 9 | Angiotensin Ⅰ-converting enzyme inhibitory activity of chickpea and pea protein hydrolysates 显示文摘 | Barbana C Boye J I | 2010 | Food Research International2010，43，： | 1 |
| 10 | Canola proteins : composition, extrac- tion, functional properties, bioactivity, applications as a food ingredient and allergenicity - A practical and critical review 显示文摘 | Aider M Barbana C | 2011 | Trends in Food Science and Technology2011，22，1： | 1 |
| 11 | Angiotensin I-converting enzyme inhibitoryactivity of chickpea and pea protein hydrolysates显示文摘 | BARBANA C BOYE J I | 2010 | Food ResearchInternational2010，43，6： | 1 |
| 12 | Angiotensin I-converting enzyme inhibitory activity of chickpea and pea protein hydrolysates显示文摘 | Barbana C Boye JI | | 0，，： | 1 |
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