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http://hub.abes.fr/acs/periodical/inocaj/1993/volume_32/issue_22/101021ic00074a018/authorship/2
http://hub.abes.fr/acs/periodical/jafcau/2005/volume_53/issue_9/101021jf048347z/authorship/3
http://hub.abes.fr/acs/periodical/jafcau/2005/volume_53/issue_6/101021jf048688c/authorship/2
http://hub.abes.fr/acs/periodical/jafcau/2000/volume_48/issue_8/101021jf991191w/authorship/1
http://hub.abes.fr/acs/periodical/bichaw/1996/volume_35/issue_47/101021bi9608323/authorship/2
http://hub.abes.fr/acs/periodical/jafcau/2007/volume_55/issue_11/101021jf062840o/authorship/2
http://hub.abes.fr/acs/periodical/jafcau/2004/volume_52/issue_21/101021jf0401165/authorship/3
http://hub.abes.fr/acs/periodical/jafcau/2006/volume_54/issue_15/101021jf060750d/authorship/2
http://hub.abes.fr/acs/periodical/jafcau/2007/volume_55/issue_15/101021jf063497q/authorship/2
http://hub.abes.fr/acs/periodical/bichaw/1993/volume_32/issue_37/101021bi00088a021/authorship/1
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Influence of chromium binding on the kinetics of aqueous chromium(II) reduction of the blue copper proteins azurin and stellacyanin
Reaction mechanisms of Trp120.fwdarw.Phe and wild-type glucoamylases from Aspergillus niger. Interactions with maltooligodextrins and acarbose
Steady-State Kinetics and Thermodynamics of the Hydrolysis ofβ-Lactoglobulin by Trypsin
In Situ Measurements of pH Changes in β-LactoglobulinSolutions under High Hydrostatic Pressure
Reactivity of Bovine Whey Proteins, Peptides, and Amino Acidstoward Triplet Riboflavin as Studied by Laser Flash Photolysis
Deactivation of Triplet-Excited Riboflavin by Purine Derivatives: Important Role of Uric Acid in Light-Induced Oxidation of MilkSensitized by Riboflavin
Phenol and Terpene Quenching of Singlet- and Triplet-ExcitedStates of Riboflavin in Relation to Light-Struck FlavorFormation in Beer
Substrate Binding Mechanism of Glu180→Gln, Asp176→Asn, and Wild-TypeGlucoamylases from Aspergillus niger
Kinetics and Mechanism of Lactosylation of α-Lactalbumin
Mechanism of Deactivation of Triplet-Excited Riboflavin byAscorbate, Carotenoids, and Tocopherols in Homogeneous andHeterogeneous Aqueous Food Model Systems
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