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 *

149 related articles for article (PubMed ID: 34186477)

  • 1. Digestibility and gastrointestinal fate of meat versus plant-based meat analogs: An in vitro comparison.
    Zhou H; Hu Y; Tan Y; Zhang Z; McClements DJ
    Food Chem; 2021 Dec; 364():130439. PubMed ID: 34186477
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effects of various fiber additions on lipid digestion during in vitro digestion of beef patties.
    Hur SJ; Lim BO; Park GB; Joo ST
    J Food Sci; 2009; 74(9):C653-7. PubMed ID: 20492097
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Real meat and plant-based meat analogues have different in vitro protein digestibility properties.
    Xie Y; Cai L; Zhao D; Liu H; Xu X; Zhou G; Li C
    Food Chem; 2022 Sep; 387():132917. PubMed ID: 35413556
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Comparison of in vitro digestibility and DIAAR between vegan and meat burgers before and after grilling.
    Sousa R; Portmann R; Recio I; Dubois S; Egger L
    Food Res Int; 2023 Apr; 166():112569. PubMed ID: 36914338
    [TBL] [Abstract][Full Text] [Related]  

  • 5. In vivo rat assay for true protein digestibility and protein quality of beef and meat products extended with soy protein.
    Abdel-Aziz S; Hussein L; Esmail S; el-Awadi N
    Int J Food Sci Nutr; 1997 Jan; 48(1):51-6. PubMed ID: 9093549
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Applications of the INFOGEST In Vitro Digestion Model to Foods: A Review.
    Zhou H; Tan Y; McClements DJ
    Annu Rev Food Sci Technol; 2023 Mar; 14():135-156. PubMed ID: 36446138
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of biopolymer encapsulation on the digestibility of lipid and cholesterol oxidation products in beef during in vitro human digestion.
    Hur SJ; Lee SY; Lee SJ
    Food Chem; 2015 Jan; 166():254-260. PubMed ID: 25053053
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of gastrointestinal alterations mimicking elderly conditions on in vitro digestion of meat and soy proteins.
    Wang C; Zhao F; Bai Y; Li C; Xu X; Kristiansen K; Zhou G
    Food Chem; 2022 Jul; 383():132465. PubMed ID: 35183956
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Peptidomics Study of Plant-Based Meat Analogs as a Source of Bioactive Peptides.
    Wang S; Zhao M; Fan H; Wu J
    Foods; 2023 Mar; 12(5):. PubMed ID: 36900588
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Plant-Based Meat Analogues Weaken Gastrointestinal Digestive Function and Show Less Digestibility Than Real Meat in Mice.
    Xie Y; Cai L; Huang Z; Shan K; Xu X; Zhou G; Li C
    J Agric Food Chem; 2022 Oct; 70(39):12442-12455. PubMed ID: 36070521
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Discrimination of in vitro and in vivo digestion products of meat proteins from pork, beef, chicken, and fish.
    Wen S; Zhou G; Song S; Xu X; Voglmeir J; Liu L; Zhao F; Li M; Li L; Yu X; Bai Y; Li C
    Proteomics; 2015 Nov; 15(21):3688-98. PubMed ID: 26227428
    [TBL] [Abstract][Full Text] [Related]  

  • 12. To what extent does the nitrosation of meat proteins influence their digestibility?
    Théron L; Chambon C; Sayd T; De La Pomélie D; Santé-Lhoutellier V; Gatellier P
    Food Res Int; 2018 Nov; 113():175-182. PubMed ID: 30195510
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Comparison of the in vitro protein digestibility of Protaetia brevitarsis larvae and beef loin before and after defatting.
    Lee S; Jo K; Yong HI; Choi YS; Jung S
    Food Chem; 2021 Feb; 338():128073. PubMed ID: 32950872
    [TBL] [Abstract][Full Text] [Related]  

  • 14. In vitro and in vivo digestion of red cured cooked meat: oxidation, intestinal microbiota and fecal metabolites.
    Van Hecke T; Vossen E; Goethals S; Boon N; De Vrieze J; De Smet S
    Food Res Int; 2021 Apr; 142():110203. PubMed ID: 33773678
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Upgrading plant amino acids through cattle to improve the nutritional value for humans: effects of different production systems.
    Patel M; Sonesson U; Hessle A
    Animal; 2017 Mar; 11(3):519-528. PubMed ID: 27476683
    [TBL] [Abstract][Full Text] [Related]  

  • 16. The in vitro digestibility of beef varies with its inherent ultimate pH.
    Farouk MM; Wu G; Frost DA; Clerens S; Knowles SO
    Food Funct; 2014 Nov; 5(11):2759-67. PubMed ID: 25066932
    [TBL] [Abstract][Full Text] [Related]  

  • 17. The effect of texturized vegetable protein from soy on nutrient digestibility compared to beef in cannulated dogs.
    Hill RC; Burrows CF; Ellison GW; Bauer JE
    J Anim Sci; 2001 Aug; 79(8):2162-71. PubMed ID: 11518225
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Formation of Malondialdehyde, 4-Hydroxynonenal, and 4-Hydroxyhexenal during in Vitro Digestion of Cooked Beef, Pork, Chicken, and Salmon.
    Steppeler C; Haugen JE; Rødbotten R; Kirkhus B
    J Agric Food Chem; 2016 Jan; 64(2):487-96. PubMed ID: 26654171
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Meat analogs: Protein restructuring during thermomechanical processing.
    Beniwal AS; Singh J; Kaur L; Hardacre A; Singh H
    Compr Rev Food Sci Food Saf; 2021 Mar; 20(2):1221-1249. PubMed ID: 33590609
    [TBL] [Abstract][Full Text] [Related]  

  • 20. The potential of herbs and spices to reduce lipid oxidation during heating and gastrointestinal digestion of a beef product.
    Van Hecke T; Ho PL; Goethals S; De Smet S
    Food Res Int; 2017 Dec; 102():785-792. PubMed ID: 29196013
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.