183 related articles for article (PubMed ID: 6357844)
1. 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]
2. 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]
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. 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]
5. Influence of processing on protein quality.
Mauron J
Bibl Nutr Dieta; 1985; (34):56-81. PubMed ID: 3970684
[No Abstract] [Full Text] [Related]
6. 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]
7. 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]
8. The absorption and metabolism of modified amino acids in processed foods.
Finot PA
J AOAC Int; 2005; 88(3):894-903. PubMed ID: 16001868
[TBL] [Abstract][Full Text] [Related]
9. Nutritional consequences of the reactions between proteins and oxidized polyphenolic acids.
Hurrell RF; Finot PA
Adv Exp Med Biol; 1984; 177():423-35. PubMed ID: 6496220
[TBL] [Abstract][Full Text] [Related]
10. Nutritional significance of cross-link formation during food processing.
Hurrell RF; Carpenter KJ
Adv Exp Med Biol; 1977; 86B():225-38. PubMed ID: 906918
[TBL] [Abstract][Full Text] [Related]
11. Reactions of proteins with oxidizing lipids. 2. Influence on protein quality and on the bioavailability of lysine, methionine, cyst(e)ine and tryptophan as measured in rat assays.
Nielsen HK; Finot PA; Hurrell RF
Br J Nutr; 1985 Jan; 53(1):75-86. PubMed ID: 3933548
[TBL] [Abstract][Full Text] [Related]
12. Nitrogen and energy availabilities in foods and feeds subjected to heating.
Knipfel JE
Prog Food Nutr Sci; 1981; 5(1-6):177-92. PubMed ID: 7034049
[No Abstract] [Full Text] [Related]
13. 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]
14. Protein-alkali reactions: chemistry, toxicology, and nutritional consequences.
Friedman M; Gumbmann MR; Masters PM
Adv Exp Med Biol; 1984; 177():367-412. PubMed ID: 6388264
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. The Maillard reaction in food; a critical review from the nutritional standpoint.
Mauron J
Prog Food Nutr Sci; 1981; 5(1-6):5-35. PubMed ID: 7034051
[No Abstract] [Full Text] [Related]
17. Chemistry, nutrition, and microbiology of D-amino acids.
Friedman M
J Agric Food Chem; 1999 Sep; 47(9):3457-79. PubMed ID: 10552672
[TBL] [Abstract][Full Text] [Related]
18. Chemistry, biochemistry, nutrition, and microbiology of lysinoalanine, lanthionine, and histidinoalanine in food and other proteins.
Friedman M
J Agric Food Chem; 1999 Apr; 47(4):1295-319. PubMed ID: 10563973
[TBL] [Abstract][Full Text] [Related]
19. Nutritional and toxicological aspects of the Maillard browning reaction in foods.
O'Brien J; Morrissey PA
Crit Rev Food Sci Nutr; 1989; 28(3):211-48. PubMed ID: 2669832
[TBL] [Abstract][Full Text] [Related]
20. Stability of tryptophan during food processing and storage. 1. Comparative losses of tryptophan, lysine and methionine in different model systems.
Nielsen HK; De Weck D; Finot PA; Liardon R; Hurrell RF
Br J Nutr; 1985 Mar; 53(2):281-92. PubMed ID: 3933549
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]