DETERMINATION OF SH‐ AND SS‐GROUPS IN SOME FOOD PROTEINS USING ELLMAN'S REAGENT

Tissue sulfhydryl groups

George L. Ellman · Archives of Biochemistry and Biophysics · 1959 · 26.2K citations

Purification and Some of the Properties of αs-Casein and κ-Casein

Charles A. Zittle, J.H. Custer · Journal of Dairy Science · 1963 · 321 citations · Full text

Life Sciences, Biochemistry, Molecular Biology +9

The hydrogen ion dissociation curve of the crystalline albumin of the hen's egg

R. A. Kekwick, R. Keith Cannan · Biochemical Journal · 1936 · 230 citations · Full text

Natural Sciences, Biochemistry, Chemistry +8

Wheat Chemistry and Technology

Narpinder Singh · International Journal of Food Science & Technology · 2011 · 136 citations

Agriculture, Agronomy, Plant Sciences +12

Egg Proteins

H. L. Fevold · Advances in protein chemistry · 1951 · 85 citations