Các bài viết có thể truy cập công khai - Egon Bech HansenTìm hiểu thêm
Không có ở bất kỳ nơi nào: 1
Lactococcus cell envelope proteases enable lactococcal growth in minimal growth media supplemented with high molecular weight proteins of plant and animal …
LF Christensen, IN Laforce, JCM Wolkers-Rooijackers, MS Mortensen, ...
FEMS Microbiology Letters 371, fnae019, 2024
Các cơ quan ủy nhiệm: Innovation Fund Denmark
Có tại một số nơi: 24
The Role of Outer Membrane Proteins and Lipopolysaccharides for the Sensitivity of Escherichia coli to Antimicrobial Peptides
A Ebbensgaard, H Mordhorst, FM Aarestrup, EB Hansen
Frontiers in microbiology 9, 2153, 2018
Các cơ quan ủy nhiệm: Innovation Fund Denmark
AnOxPePred: Using deep learning for the prediction of antioxidative properties of peptides
TH Olsen, B Yesiltas, FI Marin, M Pertseva, PJ García-Moreno, ...
Scientific reports 10 (1), 21471, 2020
Các cơ quan ủy nhiệm: Innovation Fund Denmark
Extracellular microbial proteases with specificity for plant proteins in food fermentation
LF Christensen, B García-Béjar, CH Bang-Berthelsen, EB Hansen
International Journal of Food Microbiology 381, 109889, 2022
Các cơ quan ủy nhiệm: Innovation Fund Denmark
Identification of emulsifier potato peptides by bioinformatics: Application to omega-3 delivery emulsions and release from potato industry side streams
PJ García-Moreno, S Gregersen, ER Nedamani, TH Olsen, P Marcatili, ...
Scientific Reports 10 (1), 690, 2020
Các cơ quan ủy nhiệm: Innovation Fund Denmark
Emulsifying peptides from potato protein predicted by bioinformatics: Stabilization of fish oil-in-water emulsions
PJ García-Moreno, C Jacobsen, P Marcatili, S Gregersen, MT Overgaard, ...
Food Hydrocolloids 101, 105529, 2020
Các cơ quan ủy nhiệm: Innovation Fund Denmark
Antioxidant peptides derived from potato, seaweed, microbial and spinach proteins: Oxidative stability of 5% fish oil-in-water emulsions
B Yesiltas, PJ García-Moreno, S Gregersen, TH Olsen, NC Jones, ...
Food Chemistry 385, 132699, 2022
Các cơ quan ủy nhiệm: Innovation Fund Denmark
The structure, viscoelasticity and charge of potato peptides adsorbed at the oil-water interface determine the physicochemical stability of fish oil-in-water emulsions
PJ García-Moreno, J Yang, S Gregersen, NC Jones, CC Berton-Carabin, ...
Food Hydrocolloids 115, 106605, 2021
Các cơ quan ủy nhiệm: Innovation Fund Denmark
Emulsifier peptides derived from seaweed, methanotrophic bacteria, and potato proteins identified by quantitative proteomics and bioinformatics
B Yesiltas, S Gregersen, L Lægsgaard, ML Brinch, TH Olsen, P Marcatili, ...
Food Chemistry 362, 130217, 2021
Các cơ quan ủy nhiệm: Innovation Fund Denmark
Targeted hydrolysis of native potato protein: A novel workflow for obtaining hydrolysates with improved interfacial properties
SG Echers, A Jafarpour, B Yesiltas, PJ García-Moreno, M Greve-Poulsen, ...
Food Hydrocolloids 137, 108299, 2023
Các cơ quan ủy nhiệm: Innovation Fund Denmark
Dissection of the antimicrobial and hemolytic activity of Cap18: Generation of Cap18 derivatives with enhanced specificity
A Ebbensgaard, H Mordhorst, MT Overgaard, FM Aarestrup, EB Hansen
PLoS One 13 (5), e0197742, 2018
Các cơ quan ủy nhiệm: Innovation Fund Denmark
Proteomic characterization of pilot scale hot-water extracts from the industrial carrageenan red seaweed Eucheuma denticulatum
S Gregersen, M Pertseva, P Marcatili, SL Holdt, C Jacobsen, ...
Algal Research 62, 102619, 2022
Các cơ quan ủy nhiệm: Innovation Fund Denmark
Modeled Structure of the Cell Envelope Proteinase of Lactococcus lactis
EB Hansen, P Marcatili
Frontiers in Bioengineering and Biotechnology 8, 613986, 2020
Các cơ quan ủy nhiệm: Innovation Fund Denmark
Hybrid cheeses—supplementation of cheese with plant-based ingredients for a tasty, nutritious and sustainable food transition
BML Genet, GE Sedó Molina, AP Wätjen, G Barone, K Albersten, ...
Fermentation 9 (7), 667, 2023
Các cơ quan ủy nhiệm: Innovation Fund Denmark
Antioxidant peptides from alternative sources reduce lipid oxidation in 5% fish oil-in-water emulsions (pH 4) and fish oil-enriched mayonnaise
E Varona, PJ García-Moreno, SG Echers, TH Olsen, P Marcatili, ...
Food Chemistry 426, 136498, 2023
Các cơ quan ủy nhiệm: Innovation Fund Denmark
Comparative structure analysis of the multi-domain, cell envelope proteases of lactic acid bacteria
LF Christensen, MH Høie, CH Bang-Berthelsen, P Marcatili, EB Hansen
Microorganisms 11 (9), 2256, 2023
Các cơ quan ủy nhiệm: Innovation Fund Denmark
Selection of proteolytic LAB starter cultures for acidification of soy based dairy alternatives
BML Genet, H Xiao, LF Christensen, IN Laforce, MA Mohammadifar, ...
LWT 184, 115082, 2023
Các cơ quan ủy nhiệm: Innovation Fund Denmark
Recent advances in the production of emulsifying peptides with the aid of proteomics and bioinformatics
PJ García-Moreno, B Yesiltas, SG Echers, P Marcatili, MT Overgaard, ...
Current Opinion in Food Science 51, 101039, 2023
Các cơ quan ủy nhiệm: Innovation Fund Denmark
Physical and oxidative stability of fish oil-in-water emulsions stabilized with emulsifier peptides derived from seaweed, methanotrophic bacteria and potato proteins
B Yesiltas, AMS Caindec, PJ García-Moreno, SG Echers, TH Olsen, ...
Colloids and Surfaces A: Physicochemical and Engineering Aspects 663, 131069, 2023
Các cơ quan ủy nhiệm: Innovation Fund Denmark
Is Gigartina a potential source of food protein and functional peptide-based ingredients? Evaluating an industrial, pilot-scale extract by proteomics and bioinformatics
SG Echers, N Abdul-Khalek, RK Mikkelsen, SL Holdt, C Jacobsen, ...
Future Foods 6, 100189, 2022
Các cơ quan ủy nhiệm: Innovation Fund Denmark
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