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Sorel Tchewonpi Sagu

Showing results (1-10 of 16) with videos related to

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Molecules (Basel, Switzerland)|September 23, 2022
Targeted Bottom-Up Mass Spectrometry Approach for the Relative Quantification of Post-Translational Modification of Bovine κ-Casein during Milk FermentationSorel Tchewonpi Sagu, Harshadrai M Rawel, Sascha Rohn
Molecules (Basel, Switzerland)|December 22, 2020
Relative Abundance of Alpha-Amylase/Trypsin Inhibitors in Selected Sorghum CultivarsSorel Tchewonpi Sagu, Eva Landgräber, Michal Rackiewicz, et al.
Molecules (Basel, Switzerland)|August 7, 2021
Effect of Sample Preparation on the Detection and Quantification of Selected Nuts Allergenic Proteins by LC-MS/MSSorel Tchewonpi Sagu, Gerd Huschek, Thomas Homann, et al.
Nutrients|February 23, 2019
Cocoa Bean Proteins-Characterization, Changes and Modifications due to Ripening and Post-Harvest ProcessingHarshadrai M Rawel, Gerd Huschek, Sorel Tchewonpi Sagu, et al.
Food Chemistry|January 16, 2014
Optimisation of low temperature extraction of banana juice using commercial pectinaseSorel Tchewonpi Sagu, Emmanuel Jong Nso, Sankha Karmakar, et al.
Food Chemistry|January 30, 2026
Unveiling the bioactive potential of microalgae: Integrative analysis of nutritional composition and peptidomic signaturesAlina Culetu, Marco Kreische, Torsten Schweikert, et al.
Molecules (Basel, Switzerland)|October 9, 2019
A New Approach of Extraction of α-Amylase/trypsin Inhibitors from Wheat (<i>Triticum aestivum</i> L.), Based on Optimization Using Plackett-Burman and Box-Behnken DesignsSorel Tchewonpi Sagu, Gerd Huschek, Josephine Bönick, et al.
Food Chemistry|April 13, 2015
Extraction and purification of beta-amylase from stems of Abrus precatorius by three phase partitioningSorel Tchewonpi Sagu, Emmanuel Jong Nso, Thomas Homann, et al.
Foods (Basel, Switzerland)|August 23, 2020
Comparison of Batch and Continuous Wet-Processing of Coffee: Changes in the Main Compounds in Beans, By-Products and WastewaterGustavo A Figueroa Campos, Sorel Tchewonpi Sagu, Pedro Saravia Celis, et al.
Foods (Basel, Switzerland)|July 16, 2020
Effect of Blanching Plus Fermentation on Selected Functional Properties of Mealworm (<i>Tenebrio molitor</i>) PowdersAn Borremans, Sara Bußler, Sorel Tchewonpi Sagu, et al.
Pageof 2

Showing results (1-10 of 16) with videos related to

Sort By:
Pageof 2
Molecules (Basel, Switzerland)|September 23, 2022
Targeted Bottom-Up Mass Spectrometry Approach for the Relative Quantification of Post-Translational Modification of Bovine κ-Casein during Milk FermentationSorel Tchewonpi Sagu, Harshadrai M Rawel, Sascha Rohn
Molecules (Basel, Switzerland)|December 22, 2020
Relative Abundance of Alpha-Amylase/Trypsin Inhibitors in Selected Sorghum CultivarsSorel Tchewonpi Sagu, Eva Landgräber, Michal Rackiewicz, et al.
Molecules (Basel, Switzerland)|August 7, 2021
Effect of Sample Preparation on the Detection and Quantification of Selected Nuts Allergenic Proteins by LC-MS/MSSorel Tchewonpi Sagu, Gerd Huschek, Thomas Homann, et al.
Nutrients|February 23, 2019
Cocoa Bean Proteins-Characterization, Changes and Modifications due to Ripening and Post-Harvest ProcessingHarshadrai M Rawel, Gerd Huschek, Sorel Tchewonpi Sagu, et al.
Food Chemistry|January 16, 2014
Optimisation of low temperature extraction of banana juice using commercial pectinaseSorel Tchewonpi Sagu, Emmanuel Jong Nso, Sankha Karmakar, et al.
Food Chemistry|January 30, 2026
Unveiling the bioactive potential of microalgae: Integrative analysis of nutritional composition and peptidomic signaturesAlina Culetu, Marco Kreische, Torsten Schweikert, et al.
Molecules (Basel, Switzerland)|October 9, 2019
A New Approach of Extraction of α-Amylase/trypsin Inhibitors from Wheat (<i>Triticum aestivum</i> L.), Based on Optimization Using Plackett-Burman and Box-Behnken DesignsSorel Tchewonpi Sagu, Gerd Huschek, Josephine Bönick, et al.
Food Chemistry|April 13, 2015
Extraction and purification of beta-amylase from stems of Abrus precatorius by three phase partitioningSorel Tchewonpi Sagu, Emmanuel Jong Nso, Thomas Homann, et al.
Foods (Basel, Switzerland)|August 23, 2020
Comparison of Batch and Continuous Wet-Processing of Coffee: Changes in the Main Compounds in Beans, By-Products and WastewaterGustavo A Figueroa Campos, Sorel Tchewonpi Sagu, Pedro Saravia Celis, et al.
Foods (Basel, Switzerland)|July 16, 2020
Effect of Blanching Plus Fermentation on Selected Functional Properties of Mealworm (<i>Tenebrio molitor</i>) PowdersAn Borremans, Sara Bußler, Sorel Tchewonpi Sagu, et al.
Pageof 2