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George L. Catignani

North Carolina State University

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Cross-Linking and Rheological Changes of Whey Proteins Treated with Microbial Transglutaminase

2004 Journal of Agricultural and Food Chemistry
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Dietary flavonoids fail to suppress F2-isoprostane formation in vivo ☆

2003 Free Radical Biology and Medicine
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Biodefense Properties of Milk: The Role of Antimicrobial Proteins and Peptides

2003 Current Pharmaceutical Design
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Tomatoes and cardiovascular health.

2003 Critical Reviews in Food Science and Nutrition
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Purification and characterization of the fusion protein trypsin-streptavidin expressed in Escherichia coli.

2002 Journal of Protein Chemistry
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Molecular design, expression, and affinity immobilization of a trypsin-streptavidin fusion protein☆

2001 Enzyme and Microbial Technology
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Effects of ozone and oxygen on the degradation of carotenoids in an aqueous model system.

2000 Journal of Agricultural and Food Chemistry
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Modification of rheological properties of whey protein isolates by limited proteolysis

1999 Nahrung-food
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The influence of carotenoids and tocopherols on the stability of safflower seed oil during heat-catalyzed oxidation

1998 Journal of the American Oil Chemists' Society
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Oxidative degradation kinetics of lycopene, lutein, and 9-cis and all-trans β-carotene

1998 Journal of the American Oil Chemists' Society
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Citations (167)