These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

69 related articles for article (PubMed ID: 13232703)

  • 1. Nutritive value of duck egg white. I. Note on the essential amino-acid composition of duck egg white.
    PATWARDHAN MV; VIJAYARAGHAVAN PK
    Indian J Med Res; 1954 Oct; 42(4):521-3. PubMed ID: 13232703
    [No Abstract]   [Full Text] [Related]  

  • 2. Nutritive value of duck egg white. V. Some properties and composition of ovomucoids of duck egg and hen egg white.
    RAO BSN ; PATWARDHAN VN
    Indian J Med Res; 1958 May; 46(3):502-13. PubMed ID: 13562890
    [No Abstract]   [Full Text] [Related]  

  • 3. Amino acid composition of duck and turkey egg-white lysozymes.
    Imanishi M; Shinka S; Miyagawa N; Amano T; Tsugita A
    Biken J; 1966 Jun; 9(2):107-14. PubMed ID: 5916475
    [No Abstract]   [Full Text] [Related]  

  • 4. Nutritive value of duck egg white. III. The presence of a growth-inhibitor in duck egg white.
    NARASINGA RAO BS; PATWARDHAN VN
    Indian J Med Res; 1954 Oct; 42(4):533-42. PubMed ID: 13232705
    [No Abstract]   [Full Text] [Related]  

  • 5. Nutritive value of duck egg white. IV. Antitryptic and growth inhibiting properties of the duck egg white ovomucoid.
    NARASINGA RAO BS; PATWARDHAN VN
    Indian J Med Res; 1954 Oct; 42(4):543-54. PubMed ID: 13232706
    [No Abstract]   [Full Text] [Related]  

  • 6. Physicochemical and nutritional characteristics of preserved duck egg white.
    Zhao Y; Tu Y; Xu M; Li J; Du H
    Poult Sci; 2014 Dec; 93(12):3130-7. PubMed ID: 25332139
    [TBL] [Abstract][Full Text] [Related]  

  • 7. [Interaction of ovomucoid from duck egg white with serine proteinases].
    Vanchugova LV; Valueva TA; Romashkin VI; Rozenfel'd MA; Valuev LI
    Biokhimiia; 1988 Sep; 53(9):1455-61. PubMed ID: 3203109
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Desalted duck egg white peptides promote calcium uptake by counteracting the adverse effects of phytic acid.
    Hou T; Liu W; Shi W; Ma Z; He H
    Food Chem; 2017 Mar; 219():428-435. PubMed ID: 27765248
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Enhanced C-type lysozyme content of wood duck (Aix sponsa) egg white: an adaptation to cavity nesting?
    Wellman-Labadie O; Picman J; Hincke MT
    Physiol Biochem Zool; 2008; 81(2):235-45. PubMed ID: 18190286
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Comparison of interlaboratory variation in amino acid analysis and rat growth assays for evaluating protein quality.
    Sarwar G; Blair R; Friedman M; Gumbmann MR; Hackler LR; Pellett PL; Smith TK
    J Assoc Off Anal Chem; 1985; 68(1):52-6. PubMed ID: 4038977
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Nutritive value of duck egg white. II. A comparison of the digestibility and growth-promoting capacity of hen and duck egg whites.
    DIKSHIT PK; PATWARDHAN VN
    Indian J Med Res; 1954 Oct; 42(4):525-32. PubMed ID: 13232704
    [No Abstract]   [Full Text] [Related]  

  • 12. Pigeon egg white lysozyme. Purification, structural and enzymic characterization.
    Gavilanes JG; de Buitrago GG; del Pozo AM; Pérez-Castells R; Rodríguez R
    Int J Pept Protein Res; 1982 Sep; 20(3):238-45. PubMed ID: 7129756
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Chemical studies on antigenic determinants of hen egg white lysozyme. I.
    Shinka S; Imanishi M; Miyagawa N; Amano T; Inoue M
    Biken J; 1967 Jun; 10(2):89-107. PubMed ID: 6059949
    [No Abstract]   [Full Text] [Related]  

  • 14. Relationship between composition and stability of bovine milk lysozyme.
    Eitenmiller RR; Friend BA; Shahani KM
    J Dairy Sci; 1976 May; 59(5):834-9. PubMed ID: 1270648
    [TBL] [Abstract][Full Text] [Related]  

  • 15. [The amino acid composition of dried buttermilk and its effect on the blood amino acid spectrum in white rats].
    Voronetskene IV
    Vopr Pitan; 1988; (6):66-7. PubMed ID: 3232354
    [No Abstract]   [Full Text] [Related]  

  • 16. Salt-tolerant
    Xiao G; Chen Y; Fang R; Xiao C; Yuan H; Chu B; Liu X; Gong J
    Food Sci Nutr; 2019 Dec; 7(12):3941-3949. PubMed ID: 31890172
    [TBL] [Abstract][Full Text] [Related]  

  • 17. [Function and its regulation of egg white proteins from food aspects (author's transl)].
    Sato Y; Watanabe K
    Tanpakushitsu Kakusan Koso; 1978; 23(1):54-65. PubMed ID: 24865
    [No Abstract]   [Full Text] [Related]  

  • 18. A pilot study for the intrinsic labeling of egg proteins with 15N and 13C.
    Fromentin C; Sanders P; Nau F; Anton M; Fromentin G; Tomé D; Thibault JN; Gaudichon C
    Rapid Commun Mass Spectrom; 2012 Jan; 26(1):43-8. PubMed ID: 22215577
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Studies in the nutritive value of Bombay fish. II. Amino-acid composition.
    MASTER F; MAGAR NG
    Indian J Med Res; 1954 Oct; 42(4):509-13. PubMed ID: 13232701
    [No Abstract]   [Full Text] [Related]  

  • 20. [Study of glycoproteins. XXII. Determination of the nature of the point of attachement of the glycan-protein in chicken ovomucoid preparations].
    Monsigny M; Adam-Chosson A; Montreuil J
    Bull Soc Chim Biol (Paris); 1968; 50(4):857-86. PubMed ID: 5691465
    [No Abstract]   [Full Text] [Related]  

    [Next]    [New Search]
    of 4.