Hessing M - Search Results

1

Soy glycinin: influence of pH and ionic strength on solubility and molecular structure at ambient temperatures.

Lakemond CM, de Jongh HH, Hessing M, Gruppen H, Voragen AG. Lakemond CM, et al. Among authors: hessing m. J Agric Food Chem. 2000 Jun;48(6):1985-90. doi: 10.1021/jf9908695. J Agric Food Chem. 2000. PMID: 10888486

2

Heat denaturation of soy glycinin: influence of pH and ionic strength on molecular structure.

Lakemond CM, de Jongh HH, Hessing M, Gruppen H, Voragen AG. Lakemond CM, et al. Among authors: hessing m. J Agric Food Chem. 2000 Jun;48(6):1991-5. doi: 10.1021/jf9908704. J Agric Food Chem. 2000. PMID: 10888487

3

Peroxidase-mediated cross-linking of a tyrosine-containing peptide with ferulic acid.

Oudgenoeg G, Hilhorst R, Piersma SR, Boeriu CG, Gruppen H, Hessing M, Voragen AG, Laane C. Oudgenoeg G, et al. Among authors: hessing m. J Agric Food Chem. 2001 May;49(5):2503-10. doi: 10.1021/jf000906o. J Agric Food Chem. 2001. PMID: 11368627

4

Isolation and characterization of patatin isoforms.

Pots AM, Gruppen H, Hessing M, van Boekel MA, Voragen AG. Pots AM, et al. Among authors: hessing m. J Agric Food Chem. 1999 Nov;47(11):4587-92. doi: 10.1021/jf981180n. J Agric Food Chem. 1999. PMID: 10552855

5

Heat-induced conformational changes of Ara h 1, a major peanut allergen, do not affect its allergenic properties.

Koppelman SJ, Bruijnzeel-Koomen CA, Hessing M, de Jongh HH. Koppelman SJ, et al. Among authors: hessing m. J Biol Chem. 1999 Feb 19;274(8):4770-7. doi: 10.1074/jbc.274.8.4770. J Biol Chem. 1999. PMID: 9988715 Free article.

6

Purification of parvalbumin from carp: a protocol that avoids heat-treatment.

Koppelman SJ, Romijn RA, de Jongh HH, Nordlee JA, Piersma S, Hessing M, Taylor SL. Koppelman SJ, et al. Among authors: hessing m. J Food Sci. 2010 Apr;75(3):T49-56. doi: 10.1111/j.1750-3841.2010.01513.x. J Food Sci. 2010. PMID: 20492314

7

Purification and substrate specificity of transglutaminases from blood and Streptoverticillium mobaraense.

de Jong GA, Wijngaards G, Boumans H, Koppelman SJ, Hessing M. de Jong GA, et al. Among authors: hessing m. J Agric Food Chem. 2001 Jul;49(7):3389-93. doi: 10.1021/jf001162h. J Agric Food Chem. 2001. PMID: 11453780

8

Parvalbumin in fish skin-derived gelatin: is there a risk for fish allergic consumers?

Koppelman SJ, Nordlee JA, Lee PW, Happe RP, Hessing M, Norland R, Manning T, Deschene R, De Jong GA, Taylor SL. Koppelman SJ, et al. Among authors: hessing m. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2012;29(9):1347-55. doi: 10.1080/19440049.2012.698399. Epub 2012 Jul 24. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2012. PMID: 22823958

9

Quantification of major peanut allergens Ara h 1 and Ara h 2 in the peanut varieties Runner, Spanish, Virginia, and Valencia, bred in different parts of the world.

Koppelman SJ, Vlooswijk RA, Knippels LM, Hessing M, Knol EF, van Reijsen FC, Bruijnzeel-Koomen CA. Koppelman SJ, et al. Among authors: hessing m. Allergy. 2001 Feb;56(2):132-7. doi: 10.1034/j.1398-9995.2001.056002132.x. Allergy. 2001. PMID: 11167373

10

Comparison of different immunochemical methods for the detection and quantification of hazelnut proteins in food products.

Koppelman SJ, Knulst AC, Koers WJ, Penninks AH, Peppelman H, Vlooswijk R, Pigmans I, van Duijn G, Hessing M. Koppelman SJ, et al. Among authors: hessing m. J Immunol Methods. 1999 Oct 29;229(1-2):107-20. doi: 10.1016/s0022-1759(99)00119-2. J Immunol Methods. 1999. PMID: 10556695

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