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Page 1
Survey on Methods for Investigating Protein Functionality and Related Molecular Characteristics.
Foods. 2021 Nov 18;10(11):2848. doi: 10.3390/foods10112848.
Foods. 2021.
PMID: 34829128
Free PMC article.
Review.
Fava bean (Vicia faba L.) for food applications: From seed to ingredient processing and its effect on functional properties, antinutritional factors, flavor, and color.
Sharan S, Zanghelini G, Zotzel J, Bonerz D, Aschoff J, Saint-Eve A, Maillard MN.
Sharan S, et al.
Compr Rev Food Sci Food Saf. 2021 Jan;20(1):401-428. doi: 10.1111/1541-4337.12687. Epub 2020 Dec 16.
Compr Rev Food Sci Food Saf. 2021.
PMID: 33331050
Review.
Item in Clipboard
Flavor of fava bean (Vicia faba L.) ingredients: Effect of processing and application conditions on odor-perception and headspace volatile chemistry.
Sharan S, Zanghelini G, Pernin A, Descharles N, Zotzel J, Bonerz D, Aschoff J, Maillard MN, Saint-Eve A.
Sharan S, et al.
Food Res Int. 2022 Sep;159:111582. doi: 10.1016/j.foodres.2022.111582. Epub 2022 Jun 28.
Food Res Int. 2022.
PMID: 35940785
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Two Statistical Tools for Assessing Functionality and Protein Characteristics of Different Fava Bean (Vicia faba L.) Ingredients.
Sharan S, Zotzel J, Stadtmüller J, Bonerz D, Aschoff J, Saint-Eve A, Maillard MN, Olsen K, Rinnan Å, Orlien V.
Sharan S, et al.
Foods. 2021 Oct 18;10(10):2489. doi: 10.3390/foods10102489.
Foods. 2021.
PMID: 34681537
Free PMC article.
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Structural and kinetic studies on adenylosuccinate lyase from Mycobacterium smegmatis and Mycobacterium tuberculosis provide new insights on the catalytic residues of the enzyme.
Banerjee S, Agrawal MJ, Mishra D, Sharan S, Balaram H, Savithri HS, Murthy MR.
Banerjee S, et al. Among authors: sharan s.
FEBS J. 2014 Mar;281(6):1642-58. doi: 10.1111/febs.12730. Epub 2014 Feb 20.
FEBS J. 2014.
PMID: 24479855
Free article.
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