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Publications by Marta Pokora
Application of Microbial Proteases to Obtain Egg Yolk Protein Hydrolysates With Antioxidant and Antimicrobial Activity
Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality
Industrial
Food Science
Manufacturing Engineering
Related publications
Antioxidant Effect of Egg Yolk on Linoleate in Emulsions
Agricultural and Biological Chemistry
Applying Egg Protein Hydrolysates to Production of Model Processed Meat Products
Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality
Industrial
Food Science
Manufacturing Engineering
Octopus Vulgaris Protein Hydrolysates: Characterization, Antioxidant and Functional Properties
Journal of Food Science and Technology
Food Science
Egg Yolk Reaction of Coagulase-Positive Staphylococci on Egg Yolk Agar Medium
Journal of the Japan Veterinary Medical Association
Comparative Study on Biochemical Properties and Antioxidative Activity of Cuttlefish (Sepia Officinalis) Protein Hydrolysates Produced by Alcalase andBacillus licheniformisNH1 Proteases
Journal of Amino Acids
Biochemistry
Molecular Biology
Antimicrobial Activity of a Halocidin-Derived Peptide Resistant to Attacks by Proteases
Antimicrobial Agents and Chemotherapy
Infectious Diseases
Pharmacology
Metabolic Activity of Boar Semen Stored in Different Extenders Supplemented With Ostrich Egg Yolk Lipoproteins
Journal of Veterinary Research (Poland)
Veterinary
Effects of Ginger Root (Zingiber Officinale) on Egg Yolk Cholesterol, Antioxidant Status and Performance of Laying Hens
Journal of Applied Animal Research
Animal Science
Zoology
Veterinary
Use of Reconstitued Yolk Systems to Study the Gelation Mechanism of FrozenThawed Hen Egg Yolk
