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 *

53 related articles for article (PubMed ID: 825002)

  • 1. [Changes in the lysine of spiruline algae samples after various heat treatments].
    Adrian J
    Ann Nutr Aliment; 1975; 29(6):603-13. PubMed ID: 825002
    [TBL] [Abstract][Full Text] [Related]  

  • 2. [Incorporation of a spiruline (Spirulina maxima) in swine food].
    Fevrier C; Seve B
    Ann Nutr Aliment; 1975; 29(6):625-50. PubMed ID: 825004
    [TBL] [Abstract][Full Text] [Related]  

  • 3. [The Maillard reaction. V. Enzymatic proteolysis of heated foods and significance of results].
    Frangne R; Adrian J
    Ann Nutr Aliment; 1967; 21(3):163-74. PubMed ID: 6072738
    [No Abstract]   [Full Text] [Related]  

  • 4. The FAST method, a rapid approach of the nutritional quality of heat-treated foods.
    Birlouez-Aragon I; Leclere J; Quedraogo CL; Birlouez E; Grongnet JF
    Nahrung; 2001 Jun; 45(3):201-5. PubMed ID: 11455788
    [TBL] [Abstract][Full Text] [Related]  

  • 5. [Food value of spiruline algae for growth of the broiler-type chicken].
    Blum JC; Calet C
    Ann Nutr Aliment; 1975; 29(6):651-74. PubMed ID: 825005
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Maillard reaction products and lysinoalanine: urinary excretion and the effects on kidney function of preterm infants fed heat-processed milk formula.
    Langhendries JP; Hurrell RF; Furniss DE; Hischenhuber C; Finot PA; Bernard A; Battisti O; Bertrand JM; Senterre J
    J Pediatr Gastroenterol Nutr; 1992 Jan; 14(1):62-70. PubMed ID: 1573515
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Determination of the Maillard product oxalic acidmonolysinylamide (OMA) in heated milk products by ELISA.
    Hasenkopf K; Ubel B; Bordiehn T; Pischetsrieder M
    Nahrung; 2001 Jun; 45(3):206-9. PubMed ID: 11455789
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. Mechanisms of heat damage in proteins. 5. The nutritional values of heat-damaged and propionylated proteins as sources of lysine, methionine and tryptophan.
    Varnish SA; Carpenter KJ
    Br J Nutr; 1975 Sep; 34(2):325-37. PubMed ID: 1174500
    [TBL] [Abstract][Full Text] [Related]  

  • 10. [Proof of Maillard-reaction of milk proteins by means of gel-electrofocusing].
    Ludwig E; Freimuth U
    Nahrung; 1975; 19(9-10):837. PubMed ID: 5675
    [No Abstract]   [Full Text] [Related]  

  • 11. Identification and site-specific relative quantification of beta-lactoglobulin modifications in heated milk and dairy products.
    Meltretter J; Becker CM; Pischetsrieder M
    J Agric Food Chem; 2008 Jul; 56(13):5165-71. PubMed ID: 18537261
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. Comparative LC-MS/MS profiling of free and protein-bound early and advanced glycation-induced lysine modifications in dairy products.
    Hegele J; Buetler T; Delatour T
    Anal Chim Acta; 2008 Jun; 617(1-2):85-96. PubMed ID: 18486644
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Occurrence of galactosyl isomaltol and galactosyl beta-pyranone in commercial drinking milk.
    Pellegrino L; Cattaneo S
    Nahrung; 2001 Jun; 45(3):195-200. PubMed ID: 11455787
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Influence of the maillard reaction on the allergenicity of rAra h 2, a recombinant major allergen from peanut (Arachis hypogaea), its major epitopes, and peanut agglutinin.
    Gruber P; Becker WM; Hofmann T
    J Agric Food Chem; 2005 Mar; 53(6):2289-96. PubMed ID: 15769170
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of Maillard reaction products on protein digestion.
    Oste R
    Prog Clin Biol Res; 1989; 304():329-42. PubMed ID: 2506564
    [TBL] [Abstract][Full Text] [Related]  

  • 17. [Amino acid deterioration during processing and storage of whey and whey powders].
    Huss W
    Z Tierphysiol Tierernahr Futtermittelkd; 1974 Oct; 34(1):60-7. PubMed ID: 4480011
    [No Abstract]   [Full Text] [Related]  

  • 18. Shelf-life study of an orange juice-milk based beverage after PEF and thermal processing.
    Sampedro F; Geveke DJ; Fan X; Rodrigo D; Zhang QH
    J Food Sci; 2009 Mar; 74(2):S107-12. PubMed ID: 19323767
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Metabolic transit and toxicity of Maillard reaction products.
    Finot PA; Furniss DE
    Prog Clin Biol Res; 1989; 304():343-58. PubMed ID: 2506565
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Comparative effects of glucose-lysine versus glucose-methionine Maillard reaction products consumption: in vitro and in vivo calcium availability.
    Delgado-Andrade C; Seiquer I; Navarro MP
    Mol Nutr Food Res; 2005 Jul; 49(7):679-84. PubMed ID: 15786517
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 3.