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.
129 related articles for article (PubMed ID: 6388264)
1. 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]
2. 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]
3. 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]
4. Studies on the utilization of lysinoalanine and lanthionine. Robbins KR; Baker DH; Finley JW J Nutr; 1980 May; 110(5):907-15. PubMed ID: 6768858 [TBL] [Abstract][Full Text] [Related]
5. 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]
6. New amino acid derivatives formed by alkaline treatment of proteins. Finley JW; Friedman M Adv Exp Med Biol; 1977; 86B():123-30. PubMed ID: 20741 [TBL] [Abstract][Full Text] [Related]
7. Formation, nutritional value, and safety of D-amino acids. Friedman M Adv Exp Med Biol; 1991; 289():447-81. PubMed ID: 1897404 [TBL] [Abstract][Full Text] [Related]
8. Inhibitory effect of mercaptoamino acids on lysino-alanine formation during alkali treatment of proteins. Finley JW; Snow JT; Johnston PH; Friedman M Adv Exp Med Biol; 1977; 86B():85-92. PubMed ID: 20758 [TBL] [Abstract][Full Text] [Related]
9. 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]
10. 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]
11. Lysinoalanine--a toxic compound in processed proteinaceous foods. Pfaender P World Rev Nutr Diet; 1983; 41():97-109. PubMed ID: 6428067 [No Abstract] [Full Text] [Related]
12. Protein-bound D-amino acids, and to a lesser extent lysinoalanine, decrease true ileal protein digestibility in minipigs as determined with (15)N-labeling. de Vrese M; Frik R; Roos N; Hagemeister H J Nutr; 2000 Aug; 130(8):2026-31. PubMed ID: 10917920 [TBL] [Abstract][Full Text] [Related]
13. Effect of alkali concentration on digestibility and absorption characteristics of rice residue protein isolates and lysinoalanine. Zhang Z; Wang Y; Li Y; Dai C; Ding Q; Hong C; He Y; He R; Ma H Food Chem; 2019 Aug; 289():609-615. PubMed ID: 30955655 [TBL] [Abstract][Full Text] [Related]
14. 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]
15. Lysinoalanine formation in alkali-treated proteins and model peptides. Karayiannis NI; MacGregor JT; Bjeldanes LF Food Cosmet Toxicol; 1979 Dec; 17(6):585-90. PubMed ID: 44696 [No Abstract] [Full Text] [Related]
16. Formation of lysinoalanine in egg white under alkali treatment. Zhao Y; Luo X; Li J; Xu M; Tu Y Poult Sci; 2016 Mar; 95(3):660-7. PubMed ID: 26772660 [TBL] [Abstract][Full Text] [Related]
17. 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]
18. Inhibition of lysinoalanine synthesis by protein acylation. Friedman M Adv Exp Med Biol; 1978; 105():613-48. PubMed ID: 569426 [TBL] [Abstract][Full Text] [Related]
19. Changes of amino acid composition and lysinoalanine formation in alkali-pickled duck eggs. Chang HM; Tsai CF; Li CF J Agric Food Chem; 1999 Apr; 47(4):1495-500. PubMed ID: 10564005 [TBL] [Abstract][Full Text] [Related]
20. Inactivation of metalloenzymes by lysinoalanine, phenylethylaminoalanine, alkali-treated food proteins, and sulfur amino acids. Friedman M; Grosjean OK; Zahnley JC Adv Exp Med Biol; 1986; 199():531-60. PubMed ID: 3026144 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]