All Stories

  1. Effect of high pressure – low temperature treatments on structural characteristics of whey proteins and micellar caseins

    Article • Food Chemistry, November 2015, Elsevier

    Professor Harshadrai M. Rawel

  2. Seasonal changes of physiological parameters in sweet cherry (Prunus avium L.) buds

    Article • Scientia Horticulturae, June 2014, Elsevier

    Professor Harshadrai M. Rawel

  3. Stability and cellular uptake of lutein-loaded emulsions

    Article • Journal of Functional Foods, May 2014, Elsevier

    Professor Harshadrai M. Rawel

  4. Nature of hydroxycinnamate-protein interactions

    Article • Phytochemistry Reviews, December 2009, Springer Science + Business Media

    Professor Harshadrai M. Rawel

  5. Composition of Phenolic Compounds and Glycoalkaloids α-Solanine and α-Chaconine during Commercial Potato Processing

    Article • Journal of Agricultural and Food Chemistry, July 2009, American Chemical Society (ACS)

    Professor Harshadrai M. Rawel

  6. Effect of non-protein components on the degradability of proteins

    Article • Biotechnology Advances, November 2007, Elsevier

    Professor Harshadrai M. Rawel

  7. Structural Changes of Microbial Transglutaminase during Thermal and High-Pressure Treatment

    Article • Journal of Agricultural and Food Chemistry, March 2006, American Chemical Society (ACS)

    Professor Harshadrai M. Rawel

  8. Antioxidant Activity of Protein-Bound Quercetin

    Article • Journal of Agricultural and Food Chemistry, July 2004, American Chemical Society (ACS)

    Professor Harshadrai M. Rawel

  9. Protein-Stabilized Emulsions Prepared by the Micro-Porous Glass Method

    Article • January 2004, Elsevier

    Professor Harshadrai M. Rawel

  10. Phenolic compunds can undermine the enzyme activity

    Article • Nahrung/Food, October 2003, Wiley

    Professor Harshadrai M. Rawel

  11. Reactions of Plant Phenolics with Food Proteins and Enzymes under Special Consideration of Covalent Bonds

    Article • Food Science and Technology Research, January 2003, Japanese Society for Food Science and Technology

    Professor Harshadrai M. Rawel

  12. In vitro inhibition of α‐chymotryptic activity by phenolic compounds

    Article • Journal of the Science of Food and Agriculture, December 2001, Wiley

    Professor Harshadrai M. Rawel

  13. Reactions of phenolic substances with lysozyme — physicochemical characterisation and proteolytic digestion of the derivatives

    Article • Food Chemistry, January 2001, Elsevier

    Professor Harshadrai M. Rawel

  14. Physicochemical and Enzymatic Properties of Benzyl Isothiocyanate Derivatized Proteinases

    Article • Journal of Agricultural and Food Chemistry, December 1998, American Chemical Society (ACS)

    Professor Harshadrai M. Rawel

  15. In Vitro Enzymatic Digestion of Benzyl- and Phenylisothiocyanate-Derivatized Food Proteins

    Article • Journal of Agricultural and Food Chemistry, December 1998, American Chemical Society (ACS)

    Professor Harshadrai M. Rawel

  16. Reactions of a glucosinolate breakdown product (benzyl isothiocyanate) with myoglobin

    Article • Phytochemistry, August 1998, Elsevier

    Professor Harshadrai M. Rawel

  17. Chemical Reactions of Benzyl Isothiocyanate with Myoglobin

    Article • Journal of the Science of Food and Agriculture, November 1996, Wiley

    Professor Harshadrai M. Rawel

  18. Changes in Molecular Structure and Functionality during Purification and Denaturation of Faba Bean Proteins

    Article • May 1995, Royal Society of Chemistry

    Professor Harshadrai M. Rawel

  19. Investigation of the Function of Whey Protein Preparations in Oil-in-Water Emulsions

    Article • May 1995, Royal Society of Chemistry

    Professor Harshadrai M. Rawel

  20. Effect of structural changes on foaming properties of soy proteins

    Article • Food Hydrocolloids, August 1994, Elsevier

    Professor Harshadrai M. Rawel