K. Light

Oxidative cross-linking of potato proteins by fungal laccases: Reaction kinetics and effects on the structural and functional properties

S. Karboune, S. Kermasha, Mingqin Li, 2021, Innovative Food Science & Emerging Technologies.

Emulsion, hydrogel and emulgel systems and novel applications in cannabinoid delivery: a review

S. Karboune, K. Light, 2021, Critical reviews in food science and nutrition.

Combining phenolic grafting and laccase-catalyzed cross-linking: Effects on structures, technofunctional properties and human immunoglobulin E binding capacity of egg white proteins.

S. Karboune, C. Mateo, L. L’Hocine, 2021, Food chemistry.

Coordinate regulation of beta-lactamase induction and peptidoglycan composition by the amp operon.

S. Lindquist, M. Galleni, S. Normark, 1991, Science.

Unusual composition of peptidoglycan in Bordetella pertussis.

J. Schwartz, E. Tuomanen, D. Gage, 1989, The Journal of biological chemistry.