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35篇 您的检索式：作者名="Karamac"

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	题名	作者	年代	出处	被引量
1	Effect of temtperature and enzyme/substrate ratio on the hydrolysisof peaprotein isolates by trypsin显示文摘	Magdalena Karamac Ryszard Amarowicz I-Ienryk Kostyra	2002	Czech 3 Food Sci2002，20，1：	1
2	Immunoreactive properties of peptide fractions of cow whey milk proteins after enzymatic hydrolysis显示文摘	Wroblewska B Karamac M Amarowicz R		0，，：	1
3	Ira-munoreaetive properties of peptide fractions of cow whey milk pro- teins after enzymatic hydrolysis显示文摘	WROBLEWSKA B KARAMAC M AMAROWICZ R	2004	Int J Food Sci Tech2004，39，8：	1
4	Antioxidant activity of phenolic fractions of everlasting pea, faba bean and broad bean显示文摘	Amarowicz R Karamac M KmitaGlazewska H	1996	Joumal of Food Lipids1996，3，3：	1
5	Effect of temperature and enzyme/substrate ratio on the hydrolysis of pea protein isolates by trypsin显示文摘	Magdalena Karamac Ryszard Amarowicz Henryk Kostyra	2002	Czech J Food Sci2002，20，1：	1
6	Metabolism of phenolic compounds in Vitis riparia seeds during stratification and during germination under optimal and low temperature stress conditions 显示文摘	Wrobel M Karamac M Amarowicz R	2005	Acta Physiologiae Plantarum2005，27，3：	1
7	Sequence of celQ and properties of celQ, a component of the Clostridium thermocellum cellulosome显示文摘	Arai T Magdalena Karamac Ryszord Amarowicz	2001	Appl Micorbioi Bioteehnol2001，7，56：	1
8	Antioxidant activity of hazelnut skin phenolics显示文摘	Alasalvar C Karamac M Kosi(n)ska A	2009	Journal of Agricultural and Food Chemistry2009，57，：	1
9	Im- munoreactive Properties of Peptide Fractions of Cow Whey Milk Pro- teins after Enzymatic Hydrolysis显示文摘	WROBLEWSKA B KARAMAC M AMAROWICZ R	2004	International Journal of Food sScience and Technology2004，39，：	1
10	Modeling the tryptic hydrolysis of pea proteins using an artificial neural network显示文摘	Adam Bucinski Magdalena Karamac Ryszard Amarowicz	2008	LWT-Food Science and Technology2008，41，5：	1
11	Extraction and chromatographic separation of tanninfractions from tannin-rich plant material显示文摘	Karamac Magdalena Kosinska Agnieszka Rybarczyk Anna	2007	Polish Journal of Food and Nutrition Sciences2007，，4：	1
12	Effect of temperature and enzyme/substrate ratio on the hydrolysis opea protein isolates by trypsin显示文摘	Magdalena Karamac Ryszard Amarowicz Henryk Kostyra	2002	Czech J Food Sci2002，2，1：	1
13	Phenolic compounds in embryos of triticale caryopsis at different stages of dehydration treatment 显示文摘	Weidner S Krupa U Amarowicz R Karamac M Abe S	2002	Euphytica2002，26，：	1
14	Antioxidant activity of phenolic compounds identified in sunflower seeds显示文摘	Karamac M Kosinska A Estrella I		Europe an Food Research and Technology0，235，2：	1
15	Effect of temperature and enzyme/substrate ratio on the hydrolysis of pea protein isolates by trypsin 显示文摘	MAGDALENA KARAMAC RYSZARD AMAROWICZ HENRYK KOSTYRA	2002	Czech journal of food sciences2002，20，1：	1
16	Antioxidant activity of BHA, BHT and TBHQ examined with Miller's test显示文摘	Karamac M Amarowicz R	1997	Grasas y Aeeites1997，48，2：	1
17	Application ofartificial neural networks for modelling pea protein hydrolysis bytrypsin显示文摘	BUCIF’SKI A KARAMAC M AMAROWICZ R	2004	13(2): 163-1682004，13，2：	1
18	Antioxidant activity of wheat caryopses and embryos extracts显示文摘	AmarowiczR Karamac M Weidner S	2002	Journal of Food Lipids2002，9，3：	1
19	lmmunoreactive properties of peptide fractions of cow whey milk proteins after enzymatic hydrolysis 显示文摘	Wroblewska B Karamac M Amarowicz R	2004	International Journal of Food Science and Technology2004，39，8：	1
20	Chelation of Cu(II), Zn(lI), and Fe(II) by Tannin Constituents of Selected Edible Nuts 显示文摘	Karamac M	2009	International Journal of Molecular Sciences2009，10，12：	1

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