sucrose and egg white

sucrose has been researched along with egg white in 11 studies

Research

Studies (11)

TimeframeStudies, this research(%)All Research%
pre-19907 (63.64)18.7374
1990's2 (18.18)18.2507
2000's0 (0.00)29.6817
2010's2 (18.18)24.3611
2020's0 (0.00)2.80

Authors

AuthorsStudies
Collins, E; Parish, LC1
Davis, JG; Donovan, JW; Garibaldi, JA; Mapes, CJ1
Bolder, NM; Mulder, RW; Notermans, S; Soentoro, PS1
Lamy, L; Larreta-Garde, V; Mathlouthi, M; Portmann, MO1
Anderson, JT; Grande, F; Keys, A1
Cotterill, OJ; Glauert, J; Krause, GF1
Hamaguchi, K; Ikeda, K1
Freeman, BA; McGhee, JR1
Code, CF; Kotrba, C1
Hayakawa, S; Matsumoto, Y; O'Charoen, S; Ogawa, M1
Casal, S; Fernandes, L; Pereira, EL; Pereira, JA; Ramalhosa, E; Saraiva, JA1

Trials

2 trial(s) available for sucrose and egg white

ArticleYear
Decubitus ulcers: a comparative study.
    Cutis, 1979, Volume: 23, Issue:1

    Topics: Adult; Dextrans; Egg White; Epichlorohydrin; Female; Humans; Microbial Collagenase; Middle Aged; Ointments; Pressure Ulcer; Sucrose

1979
Sucrose and various carbohydrate-containing foods and serum lipids in man.
    The American journal of clinical nutrition, 1974, Volume: 27, Issue:10

    Topics: Carbohydrates; Cholesterol; Diet; Dietary Carbohydrates; Dietary Proteins; Egg White; Fasting; Flour; Food; Food Analysis; Fruit; Humans; Lipids; Male; Monosaccharides; Phospholipids; Seeds; Starch; Sucrose; Triglycerides; Triticum; Vegetables

1974

Other Studies

9 other study(ies) available for sucrose and egg white

ArticleYear
A differential scanning calorimetric study of the stability of egg white to heat denaturation.
    Journal of the science of food and agriculture, 1975, Volume: 26, Issue:1

    Topics: Aluminum; Animals; Calorimetry; Chickens; Drug Stability; Egg Proteins; Egg White; Hot Temperature; Hydrogen-Ion Concentration; Muramidase; Ovalbumin; Protein Denaturation; Sucrose; Thermodynamics

1975
Adaptation of Listeria in liquid egg containing sucrose resulting in survival and outgrowth.
    International journal of food microbiology, 1991, Volume: 13, Issue:1

    Topics: Animals; Egg White; Egg Yolk; Eggs; Food Microbiology; Food Preservation; Listeria; Listeria monocytogenes; Sucrose; Temperature

1991
Modulation of egg-white lysozyme activity by viscosity intensifier additives.
    Biophysical chemistry, 1990, Volume: 36, Issue:1

    Topics: Animals; Chick Embryo; Egg White; Fructose; Glucose; Kinetics; Muramidase; Sorbitol; Sucrose; Viscosity

1990
Thermal destruction curves for Salmonella oranienburg in egg products.
    Poultry science, 1973, Volume: 52, Issue:2

    Topics: Animals; Chickens; Egg White; Egg Yolk; Eggs; Female; Food Microbiology; Heart; Hydrogen-Ion Concentration; Methods; Salmonella; Sodium Chloride; Sucrose; Temperature; Time Factors

1973
A tryptophyl circular dichroic band at 305 mu of hen egg-white lysozyme.
    Journal of biochemistry, 1972, Volume: 71, Issue:2

    Topics: Animals; Chickens; Chitin; Circular Dichroism; Egg White; Ethanol; Glucosamine; Glucose; Glycols; Guanidines; Hydrogen-Ion Concentration; Indicators and Reagents; Muramidase; Potassium Chloride; Spectrum Analysis; Sucrose; Urea

1972
Effect of lysosomal enzymes on Brucella.
    Journal of the Reticuloendothelial Society, 1970, Volume: 8, Issue:3

    Topics: Biological Assay; Brucella; Chemistry Techniques, Analytical; Chromatography, Ion Exchange; Egg White; Glycine; Leukocytes; Lysosomes; Micrococcus; Muramidase; Osmotic Fragility; Penicillins; Protoplasts; Sucrose

1970
Gastric acid secretory responses to some purified foods and to additions of sucrose or olive oil.
    The American journal of digestive diseases, 1969, Volume: 14, Issue:1

    Topics: Albumins; Animals; Caseins; Dogs; Egg White; Female; Food; Gastric Acidity Determination; Gastric Juice; Gelatin; Meat; Oils; Stomach; Sucrose

1969
Effect of D-psicose used as sucrose replacer on the characteristics of meringue.
    Journal of food science, 2014, Volume: 79, Issue:12

    Topics: Egg White; Food Handling; Fructose; Hexoses; Maillard Reaction; Non-Nutritive Sweeteners; Oxidation-Reduction; Sucrose

2014
Physicochemical, antioxidant and microbial properties of crystallized pansies (
    Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 2019, Volume: 25, Issue:6

    Topics: Egg White; Flowers; Food Microbiology; Food Storage; Sucrose; Time Factors; Viola

2019