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 *

446 related articles for article (PubMed ID: 2081988)

  • 1. Influence of processing on protein quality.
    Mauron J
    J Nutr Sci Vitaminol (Tokyo); 1990; 36 Suppl 1():S57-69. PubMed ID: 2081988
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Food processing and storage as a determinant of protein and amino acid availability.
    Hurrell RF; Finot PA
    Experientia Suppl; 1983; 44():135-56. PubMed ID: 6357844
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Nonenzyme browning and its effect on protein nutrition.
    Dworschák E
    Crit Rev Food Sci Nutr; 1980; 13(1):1-40. PubMed ID: 6996923
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Forty years of furosine - forty years of using Maillard reaction products as indicators of the nutritional quality of foods.
    Erbersdobler HF; Somoza V
    Mol Nutr Food Res; 2007 Apr; 51(4):423-30. PubMed ID: 17390403
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Nutritional and metabolic consequences of the early Maillard reaction of heat treated milk in the pig. Significance for man.
    Rérat A; Calmes R; Vaissade P; Finot PA
    Eur J Nutr; 2002 Feb; 41(1):1-11. PubMed ID: 11990002
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Determination of lysine damage and calculation of lysine bio-availability in several processed foods.
    Erbersdobler HF; Hupe A
    Z Ernahrungswiss; 1991 Feb; 30(1):46-9. PubMed ID: 1907058
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Protein reactions during food processing and storage--their relevance to human nutrition.
    Erbersdobler HF
    Bibl Nutr Dieta; 1989; (43):140-55. PubMed ID: 2730549
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Impact of antinutritional factors in food proteins on the digestibility of protein and the bioavailability of amino acids and on protein quality.
    Sarwar Gilani G; Wu Xiao C; Cockell KA
    Br J Nutr; 2012 Aug; 108 Suppl 2():S315-32. PubMed ID: 23107545
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Assessment of protein quality of soybean meal and 00-rapeseed meal toasted in the presence of lignosulfonate by amino acid digestibility in growing pigs and Maillard reaction products.
    Hulshof TG; Bikker P; van der Poel AF; Hendriks WH
    J Anim Sci; 2016 Mar; 94(3):1020-30. PubMed ID: 27065264
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Absorption of chemically unmodified lysine from proteins in foods that have sustained damage during processing or storage.
    Moughan PJ
    J AOAC Int; 2005; 88(3):949-54. PubMed ID: 16001872
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effects of antinutritional factors on protein digestibility and amino acid availability in foods.
    Gilani GS; Cockell KA; Sepehr E
    J AOAC Int; 2005; 88(3):967-87. PubMed ID: 16001874
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Maillard reaction in mild-based foods: nutritional consequences.
    Pizzoferrato L; Manzi P; Vivanti V; Nicoletti I; Corradini C; Cogliandro E
    J Food Prot; 1998 Feb; 61(2):235-9. PubMed ID: 9708288
    [TBL] [Abstract][Full Text] [Related]  

  • 13. [Effect of extrusion on the retention of amino acids and the nutritional value of the protein].
    Martinchik AN; Sharikov AY
    Vopr Pitan; 2015; 84(3):13-21. PubMed ID: 26863802
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Phytochemical-Rich Antioxidant Extracts of Vaccinium Vitis-idaea L. Leaves Inhibit the Formation of Toxic Maillard Reaction Products in Food Models.
    Račkauskienė I; Pukalskas A; Fiore A; Troise AD; Venskutonis PR
    J Food Sci; 2019 Dec; 84(12):3494-3503. PubMed ID: 31737914
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effects of sterilization, packaging, and storage on vitamin C degradation, protein denaturation, and glycation in fortified milks.
    Gliguem H; Birlouez-Aragon I
    J Dairy Sci; 2005 Mar; 88(3):891-9. PubMed ID: 15738222
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Nutrient and Maillard reaction product concentrations of commercially available pet foods and treats.
    Oba PM; Hwisa N; Huang X; Cadwallader KR; Swanson KS
    J Anim Sci; 2022 Nov; 100(11):. PubMed ID: 36082767
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Lysinoalanine in food and in antimicrobial proteins.
    Friedman M
    Adv Exp Med Biol; 1999; 459():145-59. PubMed ID: 10335374
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of different cooking conditions on the profiles of Maillard reaction products and nutrient composition of hairtail (Thichiurus lepturus) fillets.
    Semedo Tavares WP; Dong S; Jin W; Yang Y; Han K; Zha F; Zhao Y; Zeng M
    Food Res Int; 2018 Jan; 103():390-397. PubMed ID: 29389628
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Selective fortification of lysinoalanine, fructoselysine and N epsilon-carboxymethyllysine in casein model systems.
    Faist V; Müller C; Drusch S; Erbersdobler HF
    Nahrung; 2001 Jun; 45(3):218-21. PubMed ID: 11455792
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Digestibility of extruded proteins and metabolic transit of N ε -carboxymethyllysine in rats.
    Alamir I; Niquet-Leridon C; Jacolot P; Rodriguez C; Orosco M; Anton PM; Tessier FJ
    Amino Acids; 2013 Jun; 44(6):1441-9. PubMed ID: 23160731
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 23.