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Determination of tyrosinase substrate-binding modes reveals mechanistic differences between type-3 copper proteins.
Nat Commun. 2014 Jul 30;5:4505. doi: 10.1038/ncomms5505.
Nat Commun. 2014.
PMID: 25074014
Free article.
Mechanistic insights into tyrosinase-mediated crosslinking of soy glycinin derived peptides.
Isaschar-Ovdat S, Fishman A.
Isaschar-Ovdat S, et al.
Food Chem. 2017 Oct 1;232:587-594. doi: 10.1016/j.foodchem.2017.04.016. Epub 2017 Apr 7.
Food Chem. 2017.
PMID: 28490115
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Oil-in-water emulsions stabilized by tyrosinase-crosslinked potato protein.
Glusac J, Isaschar-Ovdat S, Kukavica B, Fishman A.
Glusac J, et al. Among authors: isaschar ovdat s.
Food Res Int. 2017 Oct;100(Pt 1):407-415. doi: 10.1016/j.foodres.2017.07.034. Epub 2017 Jul 17.
Food Res Int. 2017.
PMID: 28873703
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Modulating the gel properties of soy glycinin by crosslinking with tyrosinase.
Isaschar-Ovdat S, Davidovich-Pinhas M, Fishman A.
Isaschar-Ovdat S, et al.
Food Res Int. 2016 Sep;87:42-49. doi: 10.1016/j.foodres.2016.06.018. Epub 2016 Jun 21.
Food Res Int. 2016.
PMID: 29606247
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Tyrosinase-crosslinked pea protein emulsions: Impact of zein incorporation.
Glusac J, Davidesko-Vardi I, Isaschar-Ovdat S, Kukavica B, Fishman A.
Glusac J, et al. Among authors: isaschar ovdat s.
Food Res Int. 2019 Feb;116:370-378. doi: 10.1016/j.foodres.2018.08.050. Epub 2018 Aug 22.
Food Res Int. 2019.
PMID: 30716959
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Protein engineering of nirobenzene dioxygenase for enantioselective synthesis of chiral sulfoxides.
Shainsky J, Bernath-Levin K, Isaschar-Ovdat S, Glaser F, Fishman A.
Shainsky J, et al. Among authors: isaschar ovdat s.
Protein Eng Des Sel. 2013 May;26(5):335-45. doi: 10.1093/protein/gzt005. Epub 2013 Feb 26.
Protein Eng Des Sel. 2013.
PMID: 23442445
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Transglutaminase modifies the physical stability and digestibility of chickpea protein-stabilized oil-in-water emulsions.
Glusac J, Isaschar-Ovdat S, Fishman A.
Glusac J, et al. Among authors: isaschar ovdat s.
Food Chem. 2020 Jun 15;315:126301. doi: 10.1016/j.foodchem.2020.126301. Epub 2020 Jan 30.
Food Chem. 2020.
PMID: 32028202
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Capsaicin stability and bio-accessibility affected by complexation with high-amylose corn starch (HACS).
Isaschar-Ovdat S , Shani-Levi C , Lesmes U .
Isaschar-Ovdat S , et al.
Food Funct. 2021 Aug 2;12(15):6992-7000. doi: 10.1039/d1fo00258a.
Food Funct. 2021.
PMID: 34137750
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