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Comparison of enzymatic and microwave-assisted alkaline extraction approaches for the generation of oligosaccharides from American Cranberry (Vaccinium macrocarpon) Pomace.
Spadoni Andreani E, Karboune S. Spadoni Andreani E, et al. Among authors: karboune s. J Food Sci. 2020 Jul 20. doi: 10.1111/1750-3841.15352. Online ahead of print. J Food Sci. 2020. PMID: 32691432
Extraction and structural characterisation of rhamnogalacturonan I-type pectic polysaccharides from potato cell wall.
Khodaei N, Karboune S. Khodaei N, et al. Among authors: karboune s. Food Chem. 2013 Aug 15;139(1-4):617-23. doi: 10.1016/j.foodchem.2013.01.110. Epub 2013 Feb 10. Food Chem. 2013. PMID: 23561153
Microwave-assisted alkaline extraction of galactan-rich rhamnogalacturonan I from potato cell wall by-product.
Khodaei N, Karboune S, Orsat V. Khodaei N, et al. Among authors: karboune s. Food Chem. 2016 Jan 1;190:495-505. doi: 10.1016/j.foodchem.2015.05.082. Epub 2015 May 28. Food Chem. 2016. PMID: 26213002
Enzymatic generation of galactose-rich oligosaccharides/oligomers from potato rhamnogalacturonan I pectic polysaccharides.
Khodaei N, Karboune S. Khodaei N, et al. Among authors: karboune s. Food Chem. 2016 Apr 15;197(Pt A):406-14. doi: 10.1016/j.foodchem.2015.10.122. Epub 2015 Nov 10. Food Chem. 2016. PMID: 26616968
A novel enzymatic approach based on the use of multi-enzymatic systems for the recovery of enriched protein extracts from potato pulp.
Waglay A, Karboune S. Waglay A, et al. Among authors: karboune s. Food Chem. 2017 Apr 1;220:313-323. doi: 10.1016/j.foodchem.2016.09.147. Epub 2016 Sep 28. Food Chem. 2017. PMID: 27855906
Mannoproteins from inactivated whole cells of baker's and brewer's yeasts as functional food ingredients: Isolation and optimization.
Li J, Karboune S, Asehraou A. Li J, et al. Among authors: karboune s. J Food Sci. 2020 May;85(5):1438-1449. doi: 10.1111/1750-3841.15054. Epub 2020 Apr 27. J Food Sci. 2020. PMID: 32339270
Laccase-catalyzed conjugation of potato protein (PPT) with selected pectic polysaccharides (PPS): Conjugation efficiency and emulsification properties.
Li M, Karboune S. Li M, et al. Among authors: karboune s. Food Chem. 2020 Sep 28:128212. doi: 10.1016/j.foodchem.2020.128212. Online ahead of print. Food Chem. 2020. PMID: 33069539
Characterization of selected cellulolytic activities of multi-enzymatic complex system from Penicillium funiculosum.
Karboune S, Geraert PA, Kermasha S. Karboune S, et al. J Agric Food Chem. 2008 Feb 13;56(3):903-9. doi: 10.1021/jf072847l. Epub 2008 Jan 5. J Agric Food Chem. 2008. PMID: 18177005
Potato protein isolates: recovery and characterization of their properties.
Waglay A, Karboune S, Alli I. Waglay A, et al. Among authors: karboune s. Food Chem. 2014 Jan 1;142:373-82. doi: 10.1016/j.foodchem.2013.07.060. Epub 2013 Jul 20. Food Chem. 2014. PMID: 24001855
Allergenicity of potato proteins and of their conjugates with galactose, galactooligosaccharides, and galactan in native, heated, and digested forms.
Seo S, L'Hocine L, Karboune S. Seo S, et al. Among authors: karboune s. J Agric Food Chem. 2014 Apr 23;62(16):3591-8. doi: 10.1021/jf5003073. Epub 2014 Apr 9. J Agric Food Chem. 2014. PMID: 24661320
However, galactan conjugation to patatin resulted in a decrease in immunoreactivity by restricting IgE's access to the epitopes. Although the heat treatment resulted in a decrease in patatin's immunoreactivity through aggregation, it was less effective when patatin …
However, galactan conjugation to patatin resulted in a decrease in immunoreactivity by restricting IgE's access to the epitopes. Alth …
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