Boeriu CG - Search Results

1

Caseins and casein hydrolysates. 2. Antioxidative properties and relevance to lipoxygenase inhibition.

Rival SG, Boeriu CG, Wichers HJ. Rival SG, et al. Among authors: boeriu cg. J Agric Food Chem. 2001 Jan;49(1):295-302. doi: 10.1021/jf0003911. J Agric Food Chem. 2001. PMID: 11170591

2

Caseins and casein hydrolysates. 1. Lipoxygenase inhibitory properties.

Rival SG, Fornaroli S, Boeriu CG, Wichers HJ. Rival SG, et al. Among authors: boeriu cg. J Agric Food Chem. 2001 Jan;49(1):287-94. doi: 10.1021/jf000392t. J Agric Food Chem. 2001. PMID: 11170590

3

Improvement of lipoxygenase inhibition by octapeptides.

Schurink M, van Berkel WJ, Wichers HJ, Boeriu CG. Schurink M, et al. Among authors: boeriu cg. Peptides. 2007 Dec;28(12):2268-75. doi: 10.1016/j.peptides.2007.09.018. Epub 2007 Oct 2. Peptides. 2007. PMID: 17996330

4

Identification of lipoxygenase inhibitory peptides from beta-casein by using SPOT synthesis.

Schurink M, van Berkel WJ, Wichers HJ, Boeriu CG. Schurink M, et al. Among authors: boeriu cg. Chembiochem. 2006 May;7(5):743-7. doi: 10.1002/cbic.200500461. Chembiochem. 2006. PMID: 16628755 No abstract available.

5

Novel peptides with tyrosinase inhibitory activity.

Schurink M, van Berkel WJ, Wichers HJ, Boeriu CG. Schurink M, et al. Among authors: boeriu cg. Peptides. 2007 Mar;28(3):485-95. doi: 10.1016/j.peptides.2006.11.023. Epub 2007 Jan 22. Peptides. 2007. PMID: 17241698

6

Crystallization and preliminary X-ray crystallographic analysis of tyrosinase from the mushroom Agaricus bisporus.

Ismaya WT, Rozeboom HJ, Schurink M, Boeriu CG, Wichers H, Dijkstra BW. Ismaya WT, et al. Among authors: boeriu cg. Acta Crystallogr Sect F Struct Biol Cryst Commun. 2011 May 1;67(Pt 5):575-8. doi: 10.1107/S174430911100738X. Epub 2011 Apr 27. Acta Crystallogr Sect F Struct Biol Cryst Commun. 2011. PMID: 21543865 Free PMC article.

7

Product and redox potential analysis of sauerkraut fermentation.

van Dijk C, Ebbenhorst-Selles T, Ruisch H, Stolle-Smits T, Schijvens E, van Deelen W, Boeriu C. van Dijk C, et al. J Agric Food Chem. 2000 Feb;48(2):132-9. doi: 10.1021/jf990720t. J Agric Food Chem. 2000. PMID: 10691605

8

Texture of cooked potatoes (Solanum tuberosum). 1. Relationships between dry matter content, sensory-perceived texture, and near-infrared spectroscopy.

Van Dijk C, Fischer M, Holm J, Beekhuizen JG, Stolle-Smits T, Boeriu C. Van Dijk C, et al. J Agric Food Chem. 2002 Aug 28;50(18):5082-8. doi: 10.1021/jf011509w. J Agric Food Chem. 2002. PMID: 12188612

9

Texture of cooked potatoes (Solanum tuberosum). 2. Changes in pectin composition during storage of potatoes.

Van Dijk C, Beekhuizen JG, Gibcens T, Boeriu C, Fischer M, Stolle-Smits T. Van Dijk C, et al. J Agric Food Chem. 2002 Aug 28;50(18):5089-97. doi: 10.1021/jf011510v. J Agric Food Chem. 2002. PMID: 12188613

10

Texture of cooked potatoes (Solanum tuberosum). 3. Preheating and the consequences for the texture and cell wall chemistry.

Van Dijk C, Fischer M, Beekhuizen JG, Boeriu C, Stolle-Smits T. Van Dijk C, et al. J Agric Food Chem. 2002 Aug 28;50(18):5098-106. doi: 10.1021/jf011511n. J Agric Food Chem. 2002. PMID: 12188614

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