6626 related articles for article (PubMed ID: 568443)
1. [Measure of available and blocked lysine in industrial milks].
Bujard E; Finot PA
Ann Nutr Aliment; 1978; 32(2-3):291-305. PubMed ID: 568443
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. The estimation of available lysine foodstuffs after Maillard reactions.
Hurrell RF; Carpenter KJ
Prog Food Nutr Sci; 1981; 5(1-6):159-76. PubMed ID: 6798628
[No Abstract] [Full Text] [Related]
4. Collaborative study of the determination of available lysine in proteins and feeds.
Couch JR
J Assoc Off Anal Chem; 1975 May; 58(3):599-601. PubMed ID: 1170164
[TBL] [Abstract][Full Text] [Related]
5. Fluorometric determination of chemically available lysine: adaptation, validation and application to different milk products.
Ferrer E; Alegría A; Farré R; Abellán P; Romero F
Nahrung; 2003 Dec; 47(6):403-7. PubMed ID: 14727768
[TBL] [Abstract][Full Text] [Related]
6. Studies on N-terminal glycation of peptides in hypoallergenic infant formulas: quantification of alpha-N-(2-furoylmethyl) amino acids.
Penndorf I; Biedermann D; Maurer SV; Henle T
J Agric Food Chem; 2007 Feb; 55(3):723-7. PubMed ID: 17263466
[TBL] [Abstract][Full Text] [Related]
7. Chemical indicators of heat treatment in fortified and special milks.
Mendoza MR; Olano A; Villamiel M
J Agric Food Chem; 2005 Apr; 53(8):2995-9. PubMed ID: 15826050
[TBL] [Abstract][Full Text] [Related]
8. Effect of iron and lactose supplementation of milk on the Maillard reaction and tryptophan content.
Birlouez-Aragon I; Moreaux V; Nicolas M; Ducauze CJ
Food Addit Contam; 1997; 14(4):381-8. PubMed ID: 9205567
[TBL] [Abstract][Full Text] [Related]
9. Analysis of epsilon-N-2-furoylmethyl-L-lysine (furosine) in dried milk by capillary electrophoresis with controlled electroosmotic flow using N,N,N',N'-tetramethyl-1,3-butanediamine in the running electrolyte solution.
Corradini D; Cannarsa G; Corradini C; Nicoletti I; Pizzoferrato L; Vivanti V
Electrophoresis; 1996 Jan; 17(1):120-4. PubMed ID: 8907528
[TBL] [Abstract][Full Text] [Related]
10. Generation of furosine and color in infant/enteral formula-resembling systems.
Rufián-Henares JA; García-Villanova B; Guerra-Hernández E
J Agric Food Chem; 2004 Aug; 52(17):5354-8. PubMed ID: 15315369
[TBL] [Abstract][Full Text] [Related]
11. [Use of small peptides to study the loss of available methionine, lysine and tryptophan during technological processing].
Cuq JL; Aymard C; Besancon P; Cheftel C
Ann Nutr Aliment; 1978; 32(2-3):307-24. PubMed ID: 707917
[TBL] [Abstract][Full Text] [Related]
12. Relative quantification of N(epsilon)-(Carboxymethyl)lysine, imidazolone A, and the Amadori product in glycated lysozyme by MALDI-TOF mass spectrometry.
Kislinger T; Humeny A; Peich CC; Zhang X; Niwa T; Pischetsrieder M; Becker CM
J Agric Food Chem; 2003 Jan; 51(1):51-7. PubMed ID: 12502384
[TBL] [Abstract][Full Text] [Related]
13. Lactose-hydrolyzed milk is more prone to chemical changes during storage than conventional ultra-high-temperature (UHT) milk.
Jansson T; Clausen MR; Sundekilde UK; Eggers N; Nyegaard S; Larsen LB; Ray C; Sundgren A; Andersen HJ; Bertram HC
J Agric Food Chem; 2014 Aug; 62(31):7886-96. PubMed ID: 25019952
[TBL] [Abstract][Full Text] [Related]
14. Deterioration of protein fraction by Maillard reaction in dietetic milks.
Evangelisti F; Calcagno C; Nardi S; Zunin P
J Dairy Res; 1999 May; 66(2):237-43. PubMed ID: 10376244
[TBL] [Abstract][Full Text] [Related]
15. Digestibility of modified milk proteins: nutritional implications.
Swaisgood HE; Catignani GL
J Dairy Sci; 1985 Oct; 68(10):2782-90. PubMed ID: 3934244
[TBL] [Abstract][Full Text] [Related]
16. Analysis of advanced glycation endproducts in dairy products by isotope dilution liquid chromatography-electrospray tandem mass spectrometry. The particular case of carboxymethyllysine.
Delatour T; Hegele J; Parisod V; Richoz J; Maurer S; Steven M; Buetler T
J Chromatogr A; 2009 Mar; 1216(12):2371-81. PubMed ID: 19181321
[TBL] [Abstract][Full Text] [Related]
17. The quantification of protein amino groups by the trinitrobenzenesulfonic acid method: a reexamination.
Cayot P; Tainturier G
Anal Biochem; 1997 Jul; 249(2):184-200. PubMed ID: 9212870
[TBL] [Abstract][Full Text] [Related]
18. Liquid chromatographic determination of available lysine in soybean and fish meal.
Rabasseda J; Rauret G; Galceran MT
J Assoc Off Anal Chem; 1988; 71(2):350-3. PubMed ID: 3133352
[TBL] [Abstract][Full Text] [Related]
19. [Biologic availability and metabolic transit of amino acids modified by technological processing].
Finot PA; Magnenat E; Mottu F; Bujard E
Ann Nutr Aliment; 1978; 32(2-3):326-38. PubMed ID: 707918
[TBL] [Abstract][Full Text] [Related]
20. Thin layer chromatographic estimation of available lysine in dried milk powder.
Datta S; Datta SC
J Assoc Off Anal Chem; 1976 Nov; 59(6):1255-7. PubMed ID: 993179
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
